You can use HMS Online Reservation Module for get reservations from your official website without paying commission. This module works as integrated with your PMS system and get prices, restrictions and availabilities from it. Also, you can change the prices with special value for it on the batch update screen.
Let’s make an example reservation for the hotel. First of all, guests need to select a room and room count. After that, they can go to next step with using Make Reservation button.
In this screen your guests will fill the guest information.
After that they can go to next step, the payment screen. You can manage these payment options at HMS with using Tools > Finance > Payment Type page on the left menu. At the end, guest will Create Reservation. If guest selects the Mail Order option, you will get the credit card information on the Channel Reservation page.
As you can see, the reservation is placed to room which is a Family Room. After that you can change the room number if you want.
For editing and uploading your room type photos, you can use Facility > Room Type option on the left menu. On this page, you need to edit which room type you want to upload photos. After that, click the Photos button. On this section, you can upload new photo or delete which is uploaded before. When everything is ready, you need to save it.
INVALUABLE SUGGESTIONS FOR INCREASING YOUR SALES FROM HMS
Wouldn’t you like to turn crisis into opportunities? Here are our suggestions we have prepared for you;
- Particularly you should avoid to increasing or decreasing your prices suddenly. If the price increase made with a hasty decision is not made in the equivalent hotels, it will keep your occupancy low or the price decrease will cause you to not get enough income even if the hotel is full.
At this point, the important thing is to detecting the right price. You can use OTAs to find the right price and you can follow similar hotel prices in your area. You can apply promotions after the pulling prices above the right level for attracting the customer. You can follow the previous season’s income and occupancy in the same periods by using the reports you receive on our system and determine your policies with these reports.
- Feel free to work with more OTAs, more channels mean more online visibility and advertising. With HMS, you can manage all these channels from a single panel, so you can easily manage prices, availabilities and restrictions. Also, HMS will manage your availabilities Thus, your availability is automatically calculated and sent to all channels in every new reservation, cancellation and change without losing work and time.
- Create remarkable promotions at the OTA’s. You can make promotions encourage long-term accommodation, like stay 3 nights, pay 2.
- You can change your hotel concept as Isolated Hotel in order to provide a healthy service your guest and to protect you and your employee’s health, especially during this epidemic.
- Website is most important thing for an accommodation provider. You should keep your website up-to-date, upload high quality images and content for meeting your potential guests which are searching regional by searching engines. Also, you will able to get reservations with our online reservation engine as commission-free.
- Online reviews are so important for your service and hotel. Remember this, these reviews will be shown by your potential guests and these reviews will be so important for first impression. Our Guest Relations module can be used for get feedbacks from your guests and with this way, you can see yourself how your guest’s see you.
- Global Distribution Systems is following by almost 600.000 agencies per day. These systems make your hotel more visible too.
IT’S RIGHT TIME TO USE HMS HOTEL MANAGEMENT SYSTEM
The best method is using the channel manager to manage your facility in the best way and save you from unnecessary workload and time loss during these uncertain times that you prepare for new reservations. Your channel manager should be working faster than ever, especially while waiting for the new season. Therefore, with our channel manager system;
- Transmitting instant data flow to OTAs in the fastest way and shortest time,
- Easily manage cancellations and date changes during this epidemic when reservation changes are intense,
- Update your periodic prices, restrictions and availability on OTAs with one click,
- You will have a channel manager that you can integrate with without fear of how to manage with a large number of channels.
In this process, where risk and process management, finance and income management are more important than ever, you can easily manage your facility with the help of our expert staff by working with HMS.
Contact now and enjoy the benefits of using HMS.
START USING HMS AND GET BENEFIT WITH FIRST MONTH FREE OPTION
COVID-19 epidemic spread all around the world and most of business sectors affected negatively. The tourism sector is also at the top of the table as one of the sectors most affected. We will have some suggestions for you to manage this period in the most effective way. During this period, everyone’s thought is to reduce their expenses. As HMS, remember that we are with you to while you reducing your costs.
First of all, we need to be aware that these uncertain times will be end and make long-term forward-looking decisions. For this reason, we would like to state that we cannot think about what we say in the short term, but we can improve your facility prospectively. For this, here are our ideas;
– Leave the management of your facility to HMS with fair prices. In order to support you in this process, we also offer our free first month subscription options, the hotel management system you need and our Channel Manager system that works integrated with online platforms. You will not need to buy it separately, so you will not spend extra unnecessary money and keep your money in your pocket in such a period like now.
– Your sales will increase with the commission-free online booking module.
– By contracting with direct sale channels and adding online travel agencies that you have not contracted before, you will strengthen your online platform, maximize your sales and prevent your hotel from being empty. Agreement with maximum online travel agencies will increase your presence and visibility on the online platform.
We offer you both the channel manager and the hotel program on a single platform without paying too much for other channel managers and hotel programs and without having to buy them separately. You have many good reasons to choose us and the most important ones are;
– Budget-friendly and economical
– First month free use option
– No Commission for Online Reservation Module
– Everything you need on one platform
– Hotel Management System and Channel Manager in one platform
Revenue Management is the most important way to success in hospitality industry. Effectively managing the rates and availabilities will drive to success your property and revenue and reports will be most valuable resources for managing your rates while increasing your revenue.
Small accommodation properties don’t have much time and manpower while bigger ones have. And branded hotel’s knowledge is coming from well understanding these reports and interpret that. That reports will help you to make your decisions for positive outcomes.
What is the KPI?
Key Performance Indicator is defined how effectively a company achieving key business objectives.
1st – Occupancy Rate
This indicator defines the ratio of the number of occupied rooms to the total number of available rooms.
Occupancy Rate = Occupied Room / Available Room
With this ratio, you can create your own revenue management strategy.
2nd – Revenue Per Available Room (RevPar)
RevPar ratio defines the ratio of the room revenue to total available room count.
RevPar = Total Room Revenue / Available Room
Revpar does not include other revenues like restaurant, spa, etc. This ratio can be used for comparing your room revenue performance to equal other properties.
3rd – Average Daily Rate (ADR)
ADR defines average daily revenue per paid room.
ADR = Room Revenue / Rooms Sold
While calculating the ADR you should not include the available room count. With this ratio, you can get the how much money was brought in per room.
4th – Gross Operating Profit Per Available Room (GopPar)
GopPAR is one of the most commonly used KPIs for Revenue Management. And it is one of the most effective ways to measure hotel performance and make adjustments that best suit your goals.
GopPar = Gross Operation Profit / Available Room Count
5th – Net Revenuer Per Available Room (NrevPar)
NRevPar is similar to RevPar except that it distrubition costs, transaction fees, travel agency commissions etc. But this metric has a problem to calculate which is this commission and fees can be changed from a travel agency to another one. So, NRevPar is not an apple to apple comparison.
NRevPar = (Total Room Revenue – Distribution Costs) / Available Rooms
What should you do?
- Adopt long-term approaches rather than short-term approaches. Like quarters, seasons etc.
- Check your local tourism websites for information about your competitors.
- Don’t panic and decrease the rates when you have less demand of historically busy season. More guests don’t mean more revenue always. When you are decreasing the rates, you have to make sure your profit still greater according to demand.
- Make your own reports after a low demanded month and figure out what is causing that.
- Get your room reports every end of the day and compare it to your arrivals, departures and revenue for identifying the potential problems.
- Make your own reports for guest happiness. It should be not forgotten that, happy guests give high points to your online profiles.
You should always remember that none of big properties did not come to this point without these critiques and their knowledge comes from information. Make you own reports and use them smartly.
Channel manager is simply that the accommodation providers can use to update all channels in one panel.
A hotel works with several channels at the same time and managing them one by one takes much of your time. You should enter your prices and restrictions to each channel. What about the availabilities? You should update it for every new reservation, modification and cancelation for every channel. Have you ever calculated how much time you are spending when updating the channels?
HMS is rescuer for you at this point. With HMS, you can update all of them in one panel. With this way, you can save most of your time and that means less effort.
Secondly, if you have not much room you cannot leave availabilities to chance. And the only way to not getting overbooked reservation, you have to be correct about your availabilities on each channel immediately when an update needed. That means a lot of time and work and you cannot be at the computer for every minute. At this point, HMS will update your availabilities automatically for you when you receive a reservation from a channel.
Also, our PMS and Online Booking Engine works with Channel Manager fully integrated.
Do you want to increase your revenue? If you are not using a channel manager, you might be giving less numbers for availabilities to OTAs. Or you are not working with much of them. With HMS, you can work how much OTAs you want and you can open all of your rooms for selling easily. It should be not forgotten that, more reservations mean more revenue.
Technologies for Keeping Social Distance
As in all areas of life, there will be many changes in the accommodation sector due to COVID19 pandemic and the most important of these is keeping the social distance. Social distance during reception processes will be the most important point to protect the health of both you and your guests. We have listed the technologies you can use for keeping social distance and protect your health.
- Online Check-in
This system, which you can use on your website or in the application of your hotel, allows you to receive your guest ID or passport information before arriving at the hotel. With this way, you will be able to keeping the social distance by eliminating the time the guest will spend at the reception and the taking the ID or passport.
- Online Door Lock System
With the Online Check-in System, you can send the door lock key to the guest that will be generated with the ID or passport information received to the hotel, before your guest arrives to hotel and enter the room. And with this way, you can reduce the contact at the reception and ensure that the guest does not touch anywhere else except their smartphone for entering the room.
- Online Check-out
By receiving credit card information to your system by the guest, you can minimize the contact while guests’ departure. You can also send the guest’s invoice to the guest’s e-mail address by online. With this way, you can protect your and your guests’ health by minimizing the contact. Also, customer satisfaction is kept at the highest level.
- Online Survey
You can protect the health of your guests and you by eliminating contact with an online survey to guest e-mail address that you can send instead of face-to-face contact or with paper forms. With this way, you can eliminate unnecessary paper use for implementing a eco-friendly policy too.
- Online Order
You can take your guests’ food and beverage orders through your hotel website or app, thereby both speeding up orders and minimizing contact with guests. At this point, contact time between service personnel and kitchen workers is minimized.
They cannot leave availabilities to chance!
Small accommodation providers must be correct about their availabilities on channels. Mostly these providers have not much room and they cannot leave their availabilities to chance.
Bigger properties can transfer their overbookings to another room type but small accommodation properties don’t have any chance for that.
Online channels are worldwide!
Online guests can book 24/7 and most small properties don’t have 24 hours shift. Meaning that someone has to block the calendar one by one on channels.
But when you have a channel manager, it’ll make the availability changes for you and you can sleep at night!
Increase your income with more reservation!
Most of small properties are run by a family or just one person. Being visible on more channels is hard to manage for small properties cause of that.
Channel manager make the updates by you and you can use more channels with this way. More channels can guarantee more reservations!
Several countries have demonstrated that COVID-19 transmission from one person to another can be slowed or stopped. This document has been prepared based on the evidence currently available about Coronavirus disease 2019 (COVID-19) transmission (human-to-human transmission primarily via respiratory droplets from, or direct contact with, an infected person), and is designed to ensure that the accommodation sector can protect the health of its staff and clients.
It should be used in conjunction with up-to-date information on the WHO COVID-19 website.
The document is addressed to collective tourism accommodation establishments such as hotels and similar establishments, holiday and other short-stay accommodation, and campsites. Private tourism accommodation providers are invited to follow the operating guidelines to the greatest extent possible.
In addition, the document will help any authority involved in public health to respond to a public health event in hotels and tourism accommodation establishments, including the International Health Regulations (IHR) National Focal Point (NFP), local health authorities, local, provincial, and national health surveillance and response system.
The measures proposed here should be reviewed and adapted to the local context by the accommodation establishment’s Workplace Health & Safety Committee, Prevention Officers and Services, and Health Consultants, or other relevant stakeholders who are responsible for health-related issues within an establishment, including administration and industry associations.
According to current evidence, COVID-19 virus is transmitted between people through respiratory droplets (particularly when coughing). Direct contact with an infected person or indirect contact, (touching a surface or object that has been contaminated with respiratory secretions) and then touching their own mouth, nose, or eyes is another route of transmission. Although most infected people develop mild symptoms, severe disease may result in older people and/or people with other medical conditions and they may require rapid hospitalisation.
Prevention measures include regular and thorough hand hygiene, social distancing, avoiding touching eyes, nose, and mouth, and good respiratory hygiene. In public areas, cleaning and disinfecting frequently touched objects and surfaces can help reduce the risk of infection.
Specifics of the tourism accommodation sector
Hotels and tourism accommodation establishments are no more susceptible to contagion than other public establishments visited by large numbers of people who interact among themselves and with employees. Nevertheless, they are places where guests stay temporarily in close cohabitation and where there is a high degree of interaction among guests and workers.
It is these aspects—the lodging of guests in along with the services this entails (food and beverage, cleaning, activity organization, etc.)—and the interactions specific to these establishments (guest-guest, guest-staff, and staff-staff) that require specific attention.
Every staff member must strictly comply with the basic protective measures against COVID-19 recommended by WHO, such as hand hygiene, physical distancing, avoid touching eyes, nose and mouth, practice respiratory hygiene and to heed the advice to stay home and seek medical attention if they have symptoms consistent with the disease.
The management of the establishment should adopt a responsible attitude to address the health threat of COVID-19.
1. Action plan
The Management Team, in consultation with local health authority, Hotel, Restaurant, Catering, and Tourism administration and industry associations should establish an action plan tailored to the situation and implement it in accordance with the recommendations of local and national public health authorities with the aim to prevent cases, effectively manage cases, and mitigate impact among clients and staff, including cleaning and disinfection of rooms occupied by ill persons. The plan, which may incorporate teleworking, should be updated when necessary as a consequence of new guidance, procedures, or regulations issued by the pertinent authorities.
2. Mobilisation of resources
The Management Team should make sufficient human and economic resources available to ensure that the action plan can be implemented rapidly and effectively. The action plan should also include the provision of equipment and procedures, developed in collaboration with local health authorities, for the management of
suspected case(s) and their possible contacts.
The implementation of the action plan and the effectiveness of the measures undertaken should be evaluated frequently to verify compliance, identify and correct gaps, and adapt the plan to practical experience. A Crisis Team involving members of each relevant department can support Management in the implementation of the action plan and timely identification of required adjustments. It is necessary to be alert to any unusual rise in worker absenteeism, especially those due to acute respiratory infections, possibly caused by COVID-19.
4. Logbook of actions
It is advisable to keep a logbook of the important actions and measures carried out and to record them in enough detail (e.g. including date and time a disinfectant was used, by whom, where, etc.). This logbook can be used to improve the actions implemented.
Communication should be maintained between Management and staff, including through the managers in charge of the different departments, in order to predefine an information policy for guests as well as to rapidly provide and obtain information on incidents that may arise in the establishment and to know the status of the situation at all times. Providing guidelines to the staff on how they should communicate the action plan to guests and other stakeholders can ensure alignment consistency.
Short documents or informative posters can amplify the key messages among guests and staff, including the promotion of hand-washing (at least 20 seconds, all parts of the hand), respiratory hygiene, and coughing etiquette.
Official leaflets on basic hygiene practice and COVID-19, in different languages, could be useful information tools.
It may be useful to have an up-to-date list of the contact information of the staff, including emergency telephone numbers.
6. Training and information
Management should inform all staffs of the measures to be adopted and the measures that could protect their health and that of others, including the recommendation to stay home and seek medical attention if they have respiratory symptoms, such as coughing or shortness of breath. Management should organize information briefings that should cover all the basic protective measures against COVID-19 and the signs and symptoms of the disease. Training may be needed for specific procedures.
Reception and concierge
1. Information and communication
Reception desk staff should be sufficiently informed about COVID-19 so that they can safely carry out their assigned tasks and prevent the possible spread of COVID-19 within the establishment. They should be capable of informing guests who inquire about the establishment’s policy in terms of the preventive measures established or other services that guests may require (for example, medical and pharmacy services available in the area or at the establishment itself). They should also be able to advise guests with respiratory symptoms to stay in their rooms until they are seen by a doctor—management should arrange it immediately—as well as to provide basic hygiene recommendations when asked.
Reception desk staff, if possible, should not be older or with underlying health conditions. Reception desk staff must take all necessary precautions, including physical distancing.
Official, up-to-date information should be available about travel to and from countries or areas where COVID-19 is spreading.
Reception Desk staff should be familiar with the room occupancy policy for accompanying persons in the event of a suspected case of COVID-19. The latest definition of suspected case of COVID-19 can be found on WHO website.
The reception desk should have immediately available the telephone numbers of the health authorities, medical centres, public and private hospitals, and assistance centres for use whenever there is the possibility that a guest may be ill.
2. Necessary equipment and medical kit at the reception desk
Although the use of masks is not recommended for the public as a preventive measure, but only for those who are ill with COVID-19 symptoms or those caring for them, the reception desk should have a medical kit that includes the following items:
• Germicidal disinfectant/wipes for surface
• Face/eye masks (separate or combined, face
shield, goggles). Note that disposable face
masks can only be used once (see Advice on the
use of mask).
• Gloves (disposable)
• Protective apron (disposable)
• Full-length long-sleeved gown
• Biohazard disposable waste bag
3. Social distancing measures, hand cleaning, and respiratory hygiene
Social distancing measures, together with frequent hand hygiene and respiratory etiquette, are the main measures to prevent transmission of COVID-19. Although it is probable that guests are already familiar with these measures, they should be reminded as a form of hospitality.
• Social distancing includes refraining from hugging, kissing, or shaking hands with guests as well as among staff. It involves maintaining a distance of at least 1 m (3 ft) and avoiding anyone who is coughing or sneezing.
• Hand hygiene means regularly and thoroughly cleaning hands with an alcohol-based hand rub or washing them with soap and water. Also avoid touching eyes, nose, and mouth. Hand disinfection is indicated after exchanging objects (money, credit cards) with guests.
• Respiratory etiquette means covering mouth and nose with bent elbow or tissue when coughing or sneezing. The used tissue should be disposed of immediately in a bin with a lid.
4. Monitoring of guests who are possibly ill
While observing regulations in relation to the protection of personal data and the right to privacy, it is advisable to monitor potentially ill guests in the establishment. Reception staff should note all relevant incidents that come to their knowledge using a questionnaire (see annex 1 a sample questionnaire), such as requests for doctor’s visits. This information will aid guests through appropriate advice, facilitating early detection, and rapid management of suspected cases with local health authorities.
Reception staff must treat all this information with discretion, leaving it up to the management and to medical services to evaluate the situation and make appropriate decisions.
Technical and maintenance services
1. Water disinfection
It is necessary to maintain the concentration of disinfectant in water for consumption and in pools or spas within the limits recommended according to international norms and standards, preferably at the upper limits of the range.
2. Dishwashing and laundry equipment
The proper functioning of the dishwashing and laundry equipment should be checked, particularly the operating temperatures, as well as the correct dosage of cleaning and disinfecting chemicals.
Although COVID-19 is not transmitted by air but from person to person through small droplets from the nose or mouth when an infected person coughs or exhales, attention should be given, as in normal circumstances, to monitoring the condition of filters and maintaining the proper replacement rate of indoor air. The proper functioning of ventilation, air exchange, and dehumidification equipment of covered pools should be checked.
Regular checks should be carried out to ensure the proper functioning of soap and disinfectant solution dispensers, hand dryers, disposable tissue dispensers, and other similar devices. Defective units should be rapidly repaired or replaced.
The hotel action plan should include installing units to dispense disinfectant gel in the different areas of the hotel, including the public restrooms used by guests and by staff, and other areas of interest (e.g. entrance to the dining hall, restaurants, and bars).
Restaurants, breakfast and dining rooms and bars
1. Information and communication
Restaurants, breakfast, and dining room and bar staff should perform personal hygiene (frequent regular handwashing, cough hygiene) as strictly as possible.
Guests should be reminded when entering and leaving the restaurant, breakfast, or dining room to disinfect their hands with disinfectant gel, preferably located at the entrance to those facilities.
2. Buffets and drinks machines
At the buffets, guests should avoid handling food. When necessary, change tongs and ladles more frequently, always leaving these items in separate containers. Clean and disinfect the buffet surfaces after each service.
The coffee machines, soda machines, and others, in particular the parts more in contact with the hands of users, should be cleaned and disinfected at least after each service and more often if necessary.
3. Washing dishes, silverware, and table linen The usual procedures should be used. All dishes, silverware, and glassware should be washed and disinfected in a dishwashing machine, including items that have not been used, as they might have been in contact with the hands of guests or staff.
If for any reason manual washing is required, the usual steps should be followed (wash, disinfect, rinse), taking the maximum level of precautions. Drying should be carried out using disposable paper towels. Likewise, tablecloths and napkins should be washed in the usual manner.
4. Table setting
Whenever possible, it is recommended to have a maximum of 4 persons for 10 square metres. Tables shall be arranged such that the distance from the back of one chair to the back of another chair shall be more than 1 m apart and that guests face each other from a distance of at least 1 m.
Recreational areas for children
Although the current evidence indicates that most children appear to develop less serious respiratory symptoms of COVID-19, there are reports of children infected with COVID-19 who have developed severe or critical disease, and some children have died. The persons responsible for children should be vigilant for any signs of respiratory disease and should immediately inform the child’s parents and the management of such circumstance.
Depending on the local context, including the number of children and instruction from national health authorities, consideration should be given to closing the recreational areas for children. In any case, special cleaning and disinfection protocols should be applied to these facilities.
Cleaning and housekeeping
1. Cleaning and disinfection
Even in the absence of COVID-19 cases in the establishment, it is recommended that hygiene services be enhanced. Special consideration should be given to the application of cleaning and disinfection measures in common areas (restrooms, halls, corridors, lifts, etc.) as a general preventive measure during the entire COVID-19 epidemic. Special attention should be given to objects that are frequently touched such as handles, elevator buttons, handrails, switches, doorknobs, etc. Cleaning staff should be instructed accordingly.
As part of the tourism accommodation establishment action plan for COVID-19, there should be a special cleaning and disinfection plan for situations in which there are sick guests or employees staying at the establishment or identified with COVID-19 within a few days after leaving the establishment. Written recommendations for enhanced cleaning and disinfection should describe the enhanced operating procedures for cleaning, managing solid waste, and for wearing personal protective equipment (PPE).
The following should be implemented for rooms or specific areas exposed to COVID-19 cases:
• Any surfaces that become soiled with respiratory secretions or other body fluids of the ill person(s), e.g. toilet, handwashing basins, and baths should be cleaned with a regular household disinfectant solution containing 0.1% sodium hypochlorite (that is, equivalent to 1000 ppm). Surfaces should be rinsed with clean water after 10 minutes contact time for chlorine. Surfaces should be rinsed with clean water after sufficient contact time for the chlorine.
• Service staff may require additional training in the preparation, handling, application, and storage of these products, mostly bleach, which may be at a higher concentration that usual. The cleaning staff should know how to make sure the bleach is not disintegrated and how to rinse it off after 10 minutes.
• When use of bleach is not suitable, e.g. telephone, remote control equipment, door handlings, buttons in the elevator, etc. then alcohol 70% could be used.
• Whenever possible, use only disposable cleaning materials. Discard any cleaning equipment made of cloths and absorbent materials, e.g. mophead and wiping cloths. When pertinent, disinfect properly non-porous cleaning materials with 0.5% sodium hypochlorite solution or according to manufacturer’s instructions before using for other rooms.
• Textiles, linens, and clothes should be put in special, marked laundry bags and handled carefully to prevent raising dust, with consequent potential contamination of surrounding surfaces or people. Instructions should be given for washing them in hot cycles (70ºC or more) with the usual detergents. All used items must be handled appropriately to mitigate the risk of potential transmission. Disposable items (hand towels, gloves, masks, tissues) should be
placed in a container with a lid and disposed of according to the hotel action plan and national regulations for waste management.
• In general, public areas where a case has passed through or has spent minimal time in (corridors) do not need to be specially cleaned and disinfected.
• Cleaning crews should be trained on use of PPE and hand hygiene immediately after removing the PPE, and when cleaning and disinfection work is completed.
• All rooms and common areas should be ventilated daily.
2. Monitoring of sick guests
Housekeeping and cleaning staff should inform the management or the reception desk of any pertinent incidents, including possibly sick guests in their rooms. They must treat all this information with discretion.
3. Availability of materials
Cleaning staff should be trained on the use of and provided with personal protection equipment as listed below:
– Disposable gowns
– Closed shoes
– If doing procedures that generate splashes (e.g. while washing surfaces), add facial protection with a face shield and impermeable aprons.
They should also have access to sufficient disinfectant solutions and other supplies.
4. Optional housekeeping programmes
All programmes where guests can voluntarily forego housekeeping services should be suspended in the service of maximizing health
and safety of hotel staff and guests alike.