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Three Reasons Service Stinks!
The challenge is to get the right people in and the people who are right for someplace else…out!
This article, written by well known author Scott Gross for the Rooms Chronicle, identifies specific action steps on how to address service challenges.
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$5.95
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Banquet Alcohol Requisition Form
SAMPLE Banquet Alcohol Requisition Form
IT IS PREFERABLE TO ORDER ALCOHOL FROM A PERMANENT LOCATION IN THE HOTEL OR RESTAURANT FOR EASE OF SERVICE, SAFETY AND TO AVOID LOSS OF PRODUCT
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$8.99
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A Daily Checklist for Managers and Staff : Restaurant Opening and Closing Duties
This checklist was created to assist food & beverage staff in the opening and closing duties for restaurants.
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$9.99
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Strategies for Successful Hotel Breakfast Service
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 | Breakfast can make the difference between a hotel and restaurant being viewed as a commodity or as an exceptional experience. This article offers 13 specific steps to success. |
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$12.99
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Lessons from the field: "A bakers dozen" of strategies for hotel food and beverage directors
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 | Food and Beverage Directors often have the largest number of departments to work with in full service hotels and the most diversity in areas. While all of their departments relate to F&B Service, the range of talents, tasks and personalities is immense, requiring effecting Directors to have a sense of "just right or just in time" follow through , as well as a high level of personal dependability, strong communication and organizational skills. |
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$12.99
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Solutions to Dealing With Inadequate Training that can lead to disatisfied guests, high staff turnover, lower profitaiblity and lost market share.
What's the Problem?Inadequate training can lead to disatisfied guests, high staff turnover, lower profitaiblity and lost market share. These 13 strategies show how to address training and learning.
Keys to Success: A Common Sense Approach to Success in the Hospitality Industry
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$12.99
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The Most Memorable Service Code Ever Introduced in Hospitality
Elsworth Statler has been described and considered one of the most innovative and creative of hoteliers of all time. He is credited with many of the practices and construction methods that became industry standards.
In addition to the physical amenities he stressed and introduced, he recognized that guests had to feel appreciated. To emphasize his commitment, Statler introduced what he called the STATLER SERVICE CODE.
The following has been updated by Dr. John Hogan, CHA CHE MHS
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$12.99
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10 Hotel Sales Action Steps to Compete in Today's Competitive Marketplace
Effective sales professionals project within the hotel ownership guidelines but regularly re-assess the markets and adjust their action plans to maximize success. Communicating that strategy and action regularly to management and ownership builds credibility and positions the sales professionals as accountable and proactive.
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$5.95
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Marketing and Sales - Terms to know
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$4.95
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6 Observations on Finding and Employing Problem Solvers
6 Observations on Finding and Employing Problem Solvers
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$4.95
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