INTRODUCTION TO HOSPITALITY INDUSTRY

Introduction
The tourism and hospitality industry represents an ever-growing sector that comes well within service industry and is
composed of activities like accommodation, transport, event planning, theme parks, cruise line, and much more. With
the rise in the traveler’s segment coupled with the
organizations to accomplish growth in pertinent sector by identifying and satisfying needs and preferences of
tourists. In return, tourism organizations expect superior financial returns.
Trying to be precise, short and sharp in a wider sense, tourism marketing is the process of enticing tourists to a
particular tourist destination through strategic use of tools and techniques offered by the discipline of marketing.
 Service characteristics of Tourism and Hospitality

Intangibility: Tourism products are similar to any service product. However, tourism products possess
characteristics which are an amalgamation of the features of a product as well as that of a service. Put in simple words,
tourism products possess both intangible nature as well as some tangible and concrete elements. The job of any tourism
and hospitality manager pretty much revolves around making the tourism product more tangible to be better able to
apply tools and techniques available in the marketing mix to the tourism and hospitality services they provide. An
obvious outcome of the fact that tourism products are intangible is that the tourism and hospitality products cannot be
transferred, displayed or tested well before the real service encounter. This simply means that the tourism products are
unique and unlike the tangible products, tourism products are actually composed of memories. Intangible nature of
tourism product also means that a buyer is never sure of what he/she will get until the actual service encounter takes
place. Probably this is the only reason why customers start searching for the complete tourism product information well
in advance so as to avoid an uncertainty in the future that might arise due to the intangible nature of the tourism product.
Further, tourism and hospitality services have been assigned intangible nature because a relaxed stay in hotel in the
woods, a week well spent on a cruise, a friendly and safe flight with polite flight crew, and a friendly, warm and
knowledgeable guide taking a tourist to the amazon forests etc. all can be very well considered as experience that is
intangible. The products/services created/offered by tourism companies cannot be replicated or reclaimed at a later
stage. Tourists can simply attempt to store their memories with photographs and videos but the real essence of such
happy moment is beyond capturing. Tourism hence is a very personal picture that customer creates in his/her mind after
a great tourism experience.

Intangibility: challenges and management response

Perishability: Perishability is used in services marketing to define how services are unpreserved and cannot be
warehoused for future usage. Service products have a very peculiar characteristic that it cannot be warehoused,
refunded, or resold once they have been used. Once a customer is provided with a service product, another customer
cannot be serviced with the same product thereafter. Service products are attributed to be perishable in two ways. First,
it has to be remembered that a service gets wasted if not used in time. For example, a movie theatre can only sell tickets
before the show. The customers can attend the show during the defined show timing only. An empty seat in the theatre
cannot be utilized and charged for after show has ended. Secondly, services get vanished once consumed by a
consumer. For example, as a tourist has been transported to his destination through Indian railways, he/she cannot be
transported again to this location at this point in time.
Perishability forces hospitality industry to operate in a way that they must either sell at the market going rate or
well in advance. The tourism services must be availed as they are produced lest they get wasted. Hotel rooms
availability, international and national flight schedules, and movie theatre seats etc. cannot be produced in the
present and stored for future sales. Once a plane has left for the destination, empty seat cannot be sold
afterwards. As there will always be an uncertainty in exact demand forecasting, tourism and hospitality firms
have a tendency to overbook available capacity.

Implications of perishability of services Variability: Service delivery depends upon

people. Hence services cannot be separated from the people who deliver it. They are produced and offered by
individuals (service staff and the customers respectively). As a result, quality of service differs from person to
person, and from time to time with the same individual and hence these cannot be standardized. Another reason
for variability of services is involvement of the guest or customer in the process of service production, delivery
and consumption system as this again varies from customer to customer thereby differentiating the service
experience from customer to customer. On the similar fashion, products of the tourism industry are variable.
Similar cuisine in the same restaurant can taste differently due to the mood of the chef. Not only the taste of
food but also the way it is being served might vary being delivered by a less experienced service staff than an
experienced one. Rational service product attributes like price and additional services can only be compared to
a minor agree. It is challenging to deal with the perceived quality as it is highly affected by numerous
uninfluenceable aspects such as weather, construction sites, other customers etc. Therefore, the product is very
inconsistent/variable and cannot be standardized.
Inseparability: Buying and selling of tourism is not like buying and selling of regular products. It is
actually like buying of a service. Buying and selling of the tourism product actually doesn’t involve any real
transfer of ownership as compared to other tangible counterparts. Moreover, most of the tourism and hospitality
services are created, sold and rendered at the same time. This feature evidently differentiates a tourism product
from tangible counterparts. Buying of a new refrigerator involves production and shipping before the consumer
can actually see it in the company showroom/retail outlet or on the e-commerce website. The consumption of
refrigerator i.e. being able to refrigerate food items takes place after purchase at user’s place. In contrast, a
customer cannot take the hotel room or a skiing site or a cruise at home. Tourism and hospitality products hence
can only be used up at the service provider’s premise.

Inseparability implications
Participation of Customer: Customer acts as one of the integral part of service delivery process. In selling –
production – consumption delivery system, the end user is involved literally at every stage of service delivery. A
person willing to take a haircut must be present at the salon for getting this service. Similarly, a person willing to
fly to Paris to watch Eiffel Tower can ask a friend to book a ticket for flight and a room in a hotel, at the time of
actually availing the service, the person must be physically present. The service cannot be produced and hence
cannot be consumed by the person while he being absent.
Lack of Ownership: In real world when a consumer pays for a car, the car after the transaction belongs to the
buyer. This simply means a real transfer of ownership takes place in such regular day to day transactions.
However, this doesn’t hold true in case of consuming a service. This is possibly the reason lack of ownership is
usually referred to as one of the most commonly quoted characteristics of services like tourism and hospitality.
This characteristic is very much in sync.
 COORDINATION OF FRONT OFFICE WITH OTHER
DEPARTMENTS

•Housekeeping: As room generates maximum revenue for hotels, the information about the room status should
be updated correctly and frequently. The housekeeping department prepares an occupancy report, which is sent to
the front office department where it is tallied with room status record of front desk. It is helps in: 
•Update the room status. 
•Find sleepers (Guest checked out but showing occupied in front office room status. 
•Know as the exact house count. 
•Charge the guest if an extra person has occupied the room. 
•Co-ordinates in the guest room change. 
•Security Concerns: The housekeeping personnel should inform the front office about any unusual circumstances
that may indicate a violation of security for the hotel guest. 
•Special Arrangement: Guest may request for additional or special amenities during their stay like blanket, towel,
soap, shampoo, etc. When such request is received at the front desk, they should be immediately conveyed to the
housekeeping department. 
•Food & Beverage Department: The front office department informs about the arrival &
departure of guest which helps them to plan their work schedule and staff requirement. 
•Setting up bars in VIP rooms. 
•Special arrangements like cookies, fruit basket and assorted dry fruits. 
•In house and expected VIPs and corporate guest. 
•In house expected groups 
•In house and expected crews. 
•Groups and guest with booking of specific meal plans. 

•Sales & marketing Department: 

•Guest history. 
•Room reservation record. 
•Current room availability status. 
•Group, corporate, and crew bookings. 
•Setting the transient and bulk room sales. 
 
•Engineering & maintenance: 
•For proper upkeep of the equipments and system installed in the hotel. 
•Inform the maintenance about any repair work required in guest room. 
•Security: When a guest has security concern like fire, robbery, theft, and any other emergency, the front
desk should explain the emergency procedure to the guest while calling security personnel to resolve the
problem. 
•Finance: The front desk provides a daily summary of the financial transaction after night auditing to the
finance controller. It helps in marketing budget and allocates resources for the current financial period. 
•Human Resources: The front desk informs the H.R department about its requirements of 
•New Staff 
•Training requirements for new staff. 
•Refreshers training for the existing staff. 
•Cross training requirements. 
•The H.R department works in close coordination with the front office department to procure quality personnel for the
front desk and to impart training to the employees to keep them up-to date with the latest happening in the hotel
industry.

Banquets: Coordinates with banquet for putting information on bulletin and placing directional signals for
particular function. Receives the function prospectus so as to be updated what is going on in the hotel. 
The four major departments of a hotel are:
 HOUSEKEEPING
 FRONT OFFICE
 FOOD PRODUCTION
 FOOD AND BEVERAGE

These four departments are the core areas of a hospitality industry. Other than these are some non core
areas which support us in the day to day operations. Those are:
 SALES AND MARKETING
 HUMAN RESOURCE DEPARTMENT
 ACCOUNT AND FINANCE
 ENGINEERING DEPARTMENT
 PURCHASE AND STORE
 SECURITY
Departments
​
1. House Keeping Department
The housekeeping department is responsible for the management of guest rooms and the cleanliness of all
public areas of the hotel. A close liaison between housekeeping and front office is essential so that the
information about a guest-rooms are kept up to date. In simple words, Housekeeping means up-keeping the
house. ​

2. Food and Beverage Service Department

Food and beverage department are one of the main service oriented and crucial department of the hotel. It
renders the services of prepared food items, beverages, and tobacco in a hospitable way to the customer as per
their demand.
The food and beverage department put forward the world-class service of food and drink. The services that
food and beverages provide maybe a coffee shop, bars, lounges, specialty restaurants, banqueting, and room
service, etc. ​
3. Food Production Department
A kitchen is a well designed closed area with skillful chefs and all necessary equipment, tools, and utensils liable
for preparing food items as per guest orders followed by standard recipes. It is a skilled food production team that
prepares food items as per the guest’s orders. It prepares food according to the menu and there are two types of
menu.
  ​

4. Front Office Department

The front office department is the most visible department in a hotel. The focal point of activity within the front
office is the reception desk. The reception desk is usually the place in which the guest makes the first impression of
the hotel. It is also the communication center of the hotel. Since it is the first and last point of guest contact with
the hotel spends a lump sum amount of money to make it look more luxurious and beautiful. We can see in most of
the hotel’s front office or the entrance point of the hotel is decorated and made luxurious in every way. It is also the
communication center for the hotel operation. The front office department plays an important role in the image
building of a hotel.
The reception desk includes front office cashier, information, and registration section. The other section of the
front office is a telephone operator, reservation, and business center. Every section of the front office has its own
functions.
  ​
The functions of different front office sections are as follows:
​

  Reservation
the employees responsible for accepting or rejecting the reservations made by guests from different modes such as
telephone, e-mail, fax, letters, etc.
​
 Registration
This section of the front office is responsible for the warm and friendly reception of all guests. Staffs working in this
section are known as a receptionist. Receptionists are the staff who have direct contact with the guest, thus they
should
  pose an amiable personality with high-level o of grooming at all the times. ​
 Telephone Operator
This is the separate section under the front office department which is located on the backside of the hotel. They are
connected to the front desk and cannot be seen by the guest. A telephone operator is an employee in this section,
responsible for handling all incoming and outgoing guest call and hotel calls. The telephone operator is responsible
for posting of all charges incurred by the guests and the hotel employees while making outcalls. ​
Information Center
This is another section under the front office department, which is located at the visible part of the lobby separately
within the lobby area or joined together with the front desk. This section is responsible for providing information related
to the hotel, rooms, and facilities and about the city or towns where the hotel is located. The information center of the
front
  office is also responsible for handling guest mails and messages. ​

Front Office Cashier

This section of the front office is located at the front desk. Front office cashier, working in this section is responsible for
updating guest bills, keeping up to date cash and credit transactions of the guest, and get them settled before the guest’s
departure. Front office cashier should ensure the timely collection of all guest bills from different outlets and posts them
in respective folios in case if the Front Office is not computerized. ​
 
Business center
Modern technology has changed the pace of the information system. People can do their job in a home country from far
countries. The role of fax, photocopying, and secretarial work is deemed important t to provide these types of services to
the guest. There may be demand for guest to translate and interpret services as well as the hire of laptops, computers,
and portable telephones in their rooms. The responsibility of such type of services comes under business services. The
arrangement of meeting rooms, conferences, is also one of the duties of business center staff. It the hotel has many none
– English speaking guests, then bilingual secretaries may be required in the business center.
 
 
 CLASSIFICATION OF HOTELS
 
Grouping hotels based on various criteria is known as classification.
Hotel classification serves the following purpose:
• Lends uniformity in services and sets general standards of a hotel
•  Provide an idea regarding the range and type of hotels available within a geographical location
• Acts as a measure of control over hotels with respect to the quality of services offered in each
category.
• Helps tourist select a hotel that meets their requirement.

CLASSIFICATION ON THE BASIS OF

1. Size
2. Location and clientele
3. Star
4. Ownership basis
5. Degree of service offered
 ACCORDING TO SIZE
• SMALL SIZED HOTEL: less then 100 rooms
• MEDIUM SIZED HOTEL: between 100 to 299
rooms
• LARGE SIZED HOTEL: between 300 to 599 rooms
• VER LARGE HOTEL: between 600 to 999 rooms
• MEGA: more than 1000 rooms
ACCORDING TO LOCATION AND CLIENTELE
 
• DOWNTOWN OR COMMERCIAL HOTEL:
Location: heart of the city / commercial area or busy business area
Clientele: mostly business man
Facility: modern facilities like 24 hr coffee shop, room service, business
center, travel desk
Avg. duration of stay: 3 to 7 days
 
 
 
 
 
 
 
 
 
 • TRANSIT HOTEL:
Location: near the port of entry like bus stand, railway station, airport,
sea port
Clientele: mostly people who are traveling, layover passengers, tourist,
misconnection passengers
Facility: moderate to modern facilities
Avg. duration of stay: few hours too few days
 
• RESORT HOTEL
Location: places with natural beauty like hill station, sea beach, forest
etc.
Clientele: mostly holiday makers and tourist
Facility: moderate to modern
Avg. duration of stay: a week too few months
•  MOTEL OR MOTOR HOTEL OR FREEWAY HOTEL:
 
Location: on highways
Clientele: motorist, tourist travelling by road
Facility: moderate to modern facilities
Special features: parking space against each room Refueling station
Garage facility Swimming pool
 Avg. duration of stay: mostly over night
• SUB- URBAN HOTEL :
Location: outskirts of the city or suburb
Clientele: who have to stay for a longer duration, away from the hustle and bustle of the city
Facility: moderate, budgeted
Avg. duration of stay: longer duration, months
 
• FLOATEL:
Location: lodging properties that float on the surface of water.
 
ACCORDING TO STAR CLASSIFICATION/ STANDARD CLASSIFICATION
 
 
The Star denotes the standards of the hotel. Department of tourism, govt. of India is responsible for the
star gradation. An autonomous body (a committee) is responsible for star gradation of hotels known as
Hotel and Restaurant Approval Classification Committee (HRACC), formed by the Ministry of
Tourism, Govt. of India. After receiving the application form from hotel HRACC visits the hotel, check
the standards and grade the hotel. The Department of Tourism prescribes the facilities which are to be
provided in various star category hotels. The term for Star Gradation is for two years. The six grades of
star are 5 star Deluxe, 5 star, 4 star, 3 star, 2 star and 1 star. The categories of various star hotels have
some criteria or facilities, which are called END.
E – Essentials (have to have)
N – Necessities (should have)
D – Desirables (may or may not have)
Following are the members of HRACC:
• Secretary Tourism, Govt. Of India
• Regional Director of Tourism, Govt. Of India
• One representative from Federation of Hotels and Restaurants Association of India (FHRAI), who
is generally the Secretary of the respective zone (of the four zones).
• One representative of the Travel Agents Association of India (TAAI), who is generally the
Secretary of the concerned region.
• Director of Tourism of the state concerned
•  Principal of the regional Hotel Management Institute.
(If any of the six members is absent on the day of visit, they are permitted to send their own
representatives)
 

HOTEL STAR RATING GUIDE

 
ONE
  STAR
Typically small hotels , located near affordable attractions, with basic facilities, with a family
atmosphere. Limited range and simple facilities and meals. Acceptable standards of maintenance,
cleanliness and comfort
TWO
  STAR
Economy hotel, small to medium size hotel, located near moderately priced attraction. Guest can
expect little more than a one star, like comfortable well equipped room with attached bath,
professional staff.
 
THREE
  STAR
Moderate hotel, spacious accommodation, well equipped room and decorated lobbies, located near
business areas, moderate to high price attractions, usually have medium size restaurant that serves
breakfast through dinner. Facilities such as direct dial phone, toiletries, Room service, and pool are
often provided. .
 
FOUR
  STAR
first class hotel, large formal hotel, located near major attractions, above average service levels,
more than one restaurant, 24 hrs room service, laundry, valet parking, travel desk, wellness center,
pool, high class room décor.
 
FIVE
  STAR
superior hotel, high level of accommodation and service, large property, hotel lobby and rooms with
stylish furnishing and linen, all modern and high end facilities and amenities, at least three
restaurant, 24 hrs room service, concierge to assist you 24hrs.
FIVE
  STAR DELUXE
Highest level of accommodation and service, this hotel provide all 5 star facilities like ultimate decor
and high degree of personal service like butler service.
 
HERITAGE
  HOTELS
A recent addition to the hotel industry in the country, heritage hotels are properties set in small forts,
palaces or havelis. In a heritage hotel, a visitor is offered rooms that have their own history, is served
traditional cuisine, is
entertained by folk artistes, get a glimpse into the heritage of the region. According to the ministry of
tourism, the heritage hotels are further subdivided as follows:
 
Heritage – built between 1935 and 1950
Heritage classic - built between 1920 and 1935
Heritage grand - built prior to 1920
OWNERSHIP BASIS:
 
• PROPRIETARY OWNERSHIP / INDEPENDENT HOTEL: owners’ hotel
Proprietary ownership is the direct ownership of one or more properties by a person or company. Small
lodging properties are owned by family and large properties are owned by major international hotel
companies. No affiliations or contract with other property, No tie up with other hotels. Owner has
  independent control
Profit goes to the owner. Quickly respond to market changes. Work with limited finances
 
• MANAGEMENT CONTRACTED HOTELS: management by others
Properties owned by individuals or partners, operated by external professional organization for
management fee.
Adv. – international recognitions, operating systems, training program, marketing, international expertise,
profitable operations, advertisement, reservation system, staff.
 
 
• CHAIN HOTEL: a group of hotels that are owned or managed by one company is called chain
hotel.
Adv.: Large central organization providing central reservation system, management aids,
financial strength, expertise, manpower, specialties, promotions
 
• FRANCHISE HOTELS/ AFFILIATED:
It is the authorization given by a company to another company or individual to sell its unique
products and services and use its trademark according to the guidelines given by the former, for
a specified time and at a specified place.
 
Franchise owner (franchisor) grant another hotel (franchise) the right use its methods & system,
technical services, marketing trademark, signs etc. for fees.
Adv.-
Opening assistance- architectural, interior designs
Systems and procedure
Staff training
Financial assistance
Advertising and global marketing
Central reservation
Central purchase
 
• REFERRAL CHAIN:
A referral chain is made up of independently owned and operated hotel and provides shared
advertisement, joint reservation system and standardized quality. Virtually there is no shared
management or financial functions
  
 
• TIME SHARE / VACATION OWNERSHIP/ HOLIDAY OWNERSHIP:
Each room is owned by several people for different time period. Each owner gets a stay of
specific period for a number of years.
One time purchase is made by paying purchase price & payment of a yearly maintenance
fee.
Generally located at dream sites like beaches, hill, waterfall etc.
Adv.- long term accommodation, comfort homes, economical, good location, international
exchange possible.
 
• CONDOMINIUM:
Joint ownership of a complex.
Type of accommodation where owner of a room or an apartment in a complex, of several
such accommodations, furnishes it and informs the management of the times when he will
be using it. He permits to rent out the apartments at other times and the rent goes to the
owner. The owner pays the monthly maintenance fee.
 
DEGREE OF SERVICE OFFERED
 
• UPMARKET/ LUXURY/ WORLD CLASS SERVICEHOTELS
Targeting the affluent segment of society, hotels in the up market category offer world class
products with personalized service of the highest standards. The emphasis is on excellence and
class. These hotels provide upscale restaurant and lounges, exquisite décor, concierge service,
abundant amenities.
• MID MARKET/ MIDSEGMENT SERVICE HOTELS
These hotels offer modest services without the frill and personalized attention of luxury hotels,
and appeal to the largest segment of travelers. They offer services such as room service, round
the clock coffee shop, pick up drop, multi cuisine restaurant and bar.
• BUDGET OR ECONOMY HOTELS OR LIMITED SERVICE
Focus on meeting the most basic needs if guests by providing clean, comfortable and
inexpensive rooms. Hotels have clean and comfortable guest rooms, coffee shop, a multi
cuisine restaurant, in room telephone and channeled music and movies, swimming pool, health
club.
 
CLASSIFICATION ON THE BASIS OF CLIENTELE:
 
 
• BUSINESS OR COMMERCIAL HOTEL: cater to the business traveler, generally situated in
  the city Centre.
• TRANSIENT HOTEL: cater to the needs of people who are on the move and need a stopover
en route their journey, situated in close proximity of ports of entry.
 
• RESIDENTIAL HOTEL: cater to the guest who stays for a long duration.
 
• CASINO HOTEL: casino hotel provide gambling facilities.
 
• CONFERENCE HOTEL: hotel cater and organize conference
 
 
• CONVENTION HOTEL: who organize convention and cater to the guest who comes to attend
the convention.
 

• SANATORIA: hotel which has health club and spa, and caters to the people who came to these
spas for treatment.
 
CLASSIFICATION ON THE BASIS OF DURATION OF GUEST STAY:
 
• COMMERCIAL HOTEL: duration of stay is short, usually 1-7 days
• TRANSIENT HOTEL: duration of stay from few hours to 1 day
•  SEMI RESIDENTIAL HOTEL: duration of stay range from few weeks to some months
• RESIDENTIAL / APARTMENT HOTEL: duration of stay range from months to few years
• EXTENDED STAY HOTEL: duration of stay few days to weeks.
 
 

OTHERS
 
CITY
  CENTER HOTEL:
By virtue of their location, meet the needs of the traveling public for business or leisure reasons.
These hotels could be luxury, business, economy or residential.
 
AIRPORT
  HOTEL:
Hotel located near the airport, clientele mainly consist of travelers arriving and departing from
airport. Facilities include 24 hrs coffee shop and room service.
 
CASINO
  HOTEL:
Serves guest who want to gamble and have a casino. Not very popular in India. In addition to gaming, a multi
cuisine restaurant, spa, dance club etc. are also available.
 
CONVENTION
  HOTEL:
Hotel provides facilities and meets the needs of group attending and holding conventions and conferences.
Have much banquet area, meeting rooms in and around hotel complex. Facilities include 24 hrs room service,
in house laundry, travel desk, airport shuttles twin bedded rooms.
 
APARTOTEL: Apartment building also used as a residential hotel. Purchase of hotel entitles full service of
hotel, when not occupied , it is added in the hotel pool to earn revenue.

BOUTIQUE:
 
Small, expensive, informal atmosphere, gives personal service, all outlet has different theme. All rooms have
different theme and decoration.
 
AUBERGE,
  GASTHOF, HERBERGE:
Small units like inn which provide complimentary bar, restaurant and bedroom for travelers. Emphasis is
given on eating and drinking facilities.
BOARDING
  HOUSE/ PENSION:
Accommodation usually with meals for a definite period of time commonly for a week or more. Also
know as guest house, or pension.
 
HOLIDAY
  VILLAGE:
Hotel that provide accommodation with other facilities like recreation, sports facilities, individual
kitchen, green zone, library, nursery, television room, landscaping.
 
PALACE
  HOTEL:
Indian concept, maharajas palaces are converted into hotels, gives old heritage, architecture, modern
facilities in traditional style, and traditional way of service.
 
MATELS:
 
Fully automated hotels which require minimum human contact. Online booking, self check in, check
out, outsourced cleaning crew.
SANATORIA:
 
Found at spas and health resorts. Rooms equipped with sauna, Jacuzzi. Meals are personalized diet
regimes of the guest. Hotel has dietician, doctors and medical arrangements.
OTHER TYPES OF ACCOMMODATION / SUPPLEMENTARY ACCOMMODATION
 
 
Supplementary Accommodation can be described as premises which offer accommodation but not the
extra services of a hotel. It plays a very important role in the total available tourist accommodation in the
country. It caters to both international and domestic tourist traffic. Main distinguishing features are:
1. The standard of comfort is moderate to that of a hotel.
2. They sell accommodation at much lower price.
3. They have an informal atmosphere.
 
CAMPS:
 
Usually located on the trekking routes. Prove parking space, common toilets, tents, camp fire, and other
basic services.
 
YOUTH
  HOSTEL:
Have dormitory style accommodation, common toilets, dinning areas, simple food, fixed menu, and gym
and sports area
 
PAYING
  GUEST:
Guest pays and stays with the owner for a longer duration, food and accommodation provided.
 
GOVERNMENT
  HOUSES:
Also known as Dak Bungalows, Circuit houses, Forest lodges and PWD houses. Set in British raj for different
reasons. Have a local person as caretaker who cooks, cleans, assist and provide security. Initially Dak bungalows
were used for postal and courier service, circuit house for higher ranked officers, forest house for forestry officials
and PWD house for road and electricity department officials.
 
FLOATEL:
 
Hotels built on the water surface, do not move, docked at ports. Provide exclusive and exotic atmosphere.
 
BOATELS:
 
Floating hotels, takes passengers from one place to another. Provide food and accommodation.
ROTELS:
 
Accommodation on wheels is known as Rotels. Different types of Rotels are caravans, palace on
wheels and new sleeper buses.
 
HOSPICES:
 
Traditional lodges in Europe for Christian pilgrims to Jerusalem. Provide meditation centers &
prayer rooms, food etc. in India we find DHARMSHALA.
 
GUEST HOUSE:
Small place which provide basic boarding and lodging services.
 
DORMITORIES:
A room with several beds, toilets is in end of the corridor.
 
HOLIDAY
  HOMES:
Small accommodation, affiliated to companies meant for the company people to go and stay.