1000+ Tài Liệu chuyên ngành nhà hàng - khách sạn

The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.

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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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Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.

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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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Why is this task important for you and our guests?

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

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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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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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That the waiter/ tress approaches the table quietly and with efficiency.

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An important skill, you must to learn

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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 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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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 handled carefully and professionally and to arrive at my room quickly.

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

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Why is this task important for you and our guests?

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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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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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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 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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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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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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Why is this task important for you and our guests?

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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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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 all the staff including chefs and stewarding are aware of the hotel happenings and are able to reply to the guest the basic answers.

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Restaurant & Catering magazine is Australia’s leading hospitality magazine. This is Restaurant & Catering magazine’s July 2017 issue.

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