1000+ Tài Liệu chuyên ngành nhà hàng - khách sạn

Examines the impact of social media on consumer behavior and company strategies.

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That crepes are fresh and baked till perfection without being dry and light in colour.

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That the restaurant is open on time, ready to receive the guests by friendly staff in clean and neat uniforms.

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That the menu is handed to the guest within 5-10 minutes after being seated and that the menu specials and the not available item are explained.

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That the table is wiped clean after the plates, glasses, cutleries and unwanted equipment have been cleared to ensure the food leftovers and crumbs are taken away so the guest can not damage or dirty his/her cloths.

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I expect that I get a warm welcome from the first point of contact with the hotel which is often the Doorman. The Doorman should open my car door and help me unload my luggage. He should also open the Hotel Door.

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That side stations are organised and clean & tidy and a pleasant view form the guest.

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That the food is transported to the restaurant as soon as the chef has finished the preparation and is served hot and efficient by friendly staff with a smile.

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I expect my luggage to be sent to my room as soon as possible, and my luggage to be carefully handled.

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I expect all mirrors in my room to be clean and spotless. I feel that dirty mirrors reflect poor housekeeping standards.

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That the food order is taken in a timely manner by friendly smiling staff and that the promotions or special of the day / restaurant are explained clearly and friendly.

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An important skill, you must to learn

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Why is this task important for you and our guests?

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That upon seating at the table a clean hot or cold hand towel is served within 5 minutes, on a towel tray by friendly and efficient staff.

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I expect the Doorman to bid me farewell and to help me with my luggage and transportation arrangements. Using my name provides me with extra recognition and is always appreciation.

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Why is this task important for you and our guests?

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Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.

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I expect my luggage to be handled carefully and professionally and to arrive at my room quickly.

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This guide is designed to help owners and managers of small and large hotels to conserve nature and to guide the sustainable use of biological resources in their day-to-day operations.

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Do you have the right equipment in your back of house to run your restaurant in the most efficient and profitable way?

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I expect all my requests to be handled efficiently, accurately and courteously by knowledgeable staff who can assist me with my needs. I expect issues raised in the morning to be completed by the time I return to my room in the evening...

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Why is this task important for you and our guests?

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This book deals with the energy footprints of biorefineries and the hotel and buildings sector.

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Cater to the savvy customer base of today, by optimally positioning your business website for smartphones and tablets.

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That the guest is seated in a timely manner, being assisted with the chair and on a ready table.

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That after the main course the dessert is served in an efficient manner, to continue the dinning experience by friendly staff.

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One of Canada’s hottest restaurants puts a Fresh spin on vegetarian cuisine!

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I expect my check-in to be quick, friendly and efficient by knowledgeable staff who can assist me with my needs and ensure my individual room requests are honored...

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That the correct bill is presented without any mistakes in a clean folder and timely manner by a friendly and smiling staff.

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Being informed of closing of the restaurant, possibly with last orders. Not imposing customers and that service and respect are taken in consideration.

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