First and foremost, you need to be true
to your brand. If you have a brand where
service is your differentiation, be certain any
technology you choose is a reflection of
your brand values. The quality of your food
and service need to remain the main focus
for your employees, not your technology. Second, you have to understand the impact.
Are your employees tech savvy? How much training will they need before they feel comfortable
using a new system? Is the system you’re thinking about
implementing going to cut down on labor hours in some
way? Will that change trickle down to the customer
experience? While the bulk of technology options we’ll be discussing
in this book are not customer-facing, one key tenet is
worth remembering: in any restaurant, you should never
completely eliminate a face to face interaction with the
customer. Even if a customer pays at a kiosk, make sure
they get to see a smiling face when their food is brought
out. Technology in restaurants can really help cut down
on labor costs, but consumers come to a restaurant not
just for food. They come to you for a customer service
Effectively Develop and Manage a Resort Property-Revised and Updated In recent years, the definition of "resort" has expanded to include any facility that provides recreation and entertainment in combination with lodging. Revised and updated for these ch
Đây là 1 khóa học trong 5 khóa học về revenue management của trường E-Cornell. Khi bạn quyết định mua, vui lòng cho mình email, mình sẽ gửi toàn bộ thông tin của khóa này qua email lý do trang này không cho upload video và tài liệu khá năng.
The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students’ learning and understanding. It is a key resource for all future hospitality managers.
Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.