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.
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
This checklist was created to assist food & beverage staff in the opening and closing duties for restaurants.
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.
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.
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
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
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.
6 Observations on Finding and Employing Problem Solvers
A checklist for setting up banquet service correctly.
EACH HOTEL AND RESTAURANT SHOULD CONSULT WITH THEIR INSURANCE CARRIER AND BRAND TO ESTABLISH THEIR OWN PERSONALIZED GUIDELINES ON ALCOHOL SERVICE. SAFETY AND CARE FOR ALL PARTIES IS THE PRIMARY CONSIDERATION.This summary provides a suggested representative sample policy.
This is meant to assist managers from all departments in supporting the hotel's commitment to quality.
A representative Sample Security Officer Duties and Requirements. Each hotel should personalize its own unique document, after checking with its insurance carrier, its brand if appropriate and local situations.
A representative Sample Security Officer Duties and Requirements.
Each hotel should personalize its own unique document, after checking with its insurance carrier, its brand if appropriate and local situations.
Based on the JOHNSON & JOHNSON CO. Credo Personalized to the hospitality industry by Dr. John Hogan, CHA CHE MHS Co-founder www.hospitalityeducators.com info@hoganhospitality.com www.hoganhospitality.com
