When was the last time you evaluated the training programs for your establishment? Many are mandated under OSHA and the content is fairly well established. But the manner in which you make the presentation is not part of the mandate. With the camera and audio-visual capabilities available for in-house presentations, you have the opportunity of scripting a presentation using members of staff in familiar surroundings and with the uniforms worn by your personnel. This offers the chance to add your special interpretation with multi-lingual format as dictated by the diversity of your employees.
This list of "Must-Do's" for week 2 identifies some of the qualities found in a good leader and guides the General Manager in his daily activities with leadership action steps. This is a continuation from Leadership Must-Do's That Produce Great Results! Week 1.
Listed in this article are travel trade industry-related terms from various sources, including the National Tour Association and the Travel Industry Association of America.
With the invention of email, the world of convenience has moved to a new level. The cost involved with many types of mailings has also decreased and, in general, our ability to save time and speed-up decision making all has led to a more effective work environment. While emails have dramatically reduced the proverbial game of “telephone tag”, emails now have replaced some of the personal contacts associated with the call or an individual visit.
There are many different opinions that surround what is considered to be proper e-mail etiquette; however, there are certain basic pointers that can be given to enhance its’ effectiveness. The following suggestions fall under that category.
A related column in this series titled “A Common Sense Review Process for Capital Investments” addressed the logic and an approach in planning and executing major projects.
Both a certain financial amount and government regulations relating to depreciation tables define most major capital projects. These ventures usually have some sort of potential risk. The ROI (Return on Investment) is usually justified by an expected improvement in the profit potential, by complying with brand standards/requirements (if appropriate) or by introducing significant physical additions or improvements, such as adding a new wing, spa, meeting space, retail, etc. that should increase revenues and the overall value of the hotel.
The title of this short article might sound a bit fundamental, but we have all learned the value of the basics. Little things do make a difference... actually, they can be the difference in achieving success or not.
There have been more than 15,000 ADA lawsuits filed in the United States. Failure to comply is expensive and bad for business. It is important to be ADA-friendly.
In an era where whistleblower and retaliation claims outpace every other type of employment claim, one can never tell when a disgruntled employee may file a frivolous complaint. Accordingly, restaurants should take certain basic steps to review and eliminate common, often overlooked OSHA violations. As a bonus, improved OSHA compliance will also reduce hazards and provide a non-union employer an opportunity to demonstrate interest to its employees, as well as better engage them in the company's success. Such efforts will improve morale, productivity and customer service, and likely reduce employee grievances and legal claims.
Here are some areas of concern, and some practical steps, applicable to any restaurant setting:
Hong Kong based, international Hotelier Terence Ronson provides a very comprehensive overview of how service should be delivered in this PERTLINK Blog. He uses examples of service excellence in housekeeping, front office, safety/security, hotel marketing and sales, food & beverage, hospitality training and general management. The details are very specific and he also addresses a fundamental in hospitality - success does not come from the age of a hotel, but from the caring of a hotel staff in delivering inspired service. Enjoy!
Problems and potential conflicts between associates and colleagues are part of the workplace environment, In the hospitality business, close contact is part of every day and this article addresses some ways on diffusing situations before they reach a critical stage.