(E). How To Build A Hotel Manager Cultural Strategy

How To Treat Cultural Strategy Hotel

Hotel cultural strategy has the purpose of business organizations are. Leaders have. has planned. step by step to promote the accumulation of corporate culture. dissemination. fusion. change an in-depth and sustained activities. Hotels cultural strategy is to build a corporate culture to business the strategic level. become an important part of the strategy. strengthen the corporate culture at the hotel in the operation of the status and role.

Managers in building a hotel before the corporate culture strategy. Must understand that corporate culture strategy with some of the features.

1. Rigid-flexible duality

vis-¨¤-vis the hotel services and facilities in terms of hardware such as rigidity. has a flexible corporate culture characteristics. in virtually affect every employee. but. corporate culture values the implementation of the strategy apart from factors such as Flexible indoctrination. more employees rigid codes of conduct, etc. comply with the conscious. From this point of view. mandatory corporate culture and consciousness in a combination of rigid-flexible duality. managers must be"rigid management" and"flexible management" to combine. in order to realize the corporate culture maximum effectiveness.

2. Progressive

corporate culture strategy creation and development is a process of gradual improvement. can not be achieved overnight. of all outstanding corporate culture is not the one put forward by the employees get the full recognition and compliance. no evidence of practice is not for everyone recognized. Hotel managers in developing and implementing strategies to corporate culture,"Liulu eyes. alert." timely found a number of shortcomings. many to seek the views of subordinates and colleagues. jointly promote the improvement strategy.

3. Imperceptible sexual

strategy for the implementation of corporate culture as"moisturizes things in silence" of the spring in general. In the course of the daily operation of hotels through various forms penetrate into the minds of employees. and through the conduct of the staff reflected silent. From this point of of view. corporate culture strategy than any rigid rules and more effective punishment system. so that employees from the mandatory implementation into a voluntary acceptance of and compliance with.

(D). Ten Tips to Avoid Micro Management

Micro managing may make you feel in control but in reality you are only hurting yourself and the company. It only limits an employee's ability to be innovative and creative. This can cost the company thousands of dollars because it is the creativity and innovation of your employees that maximize the profitability of your company.

Micro Management is often just a symptom of ineffective planning, too much compassion and the inability to judge performance and develop bench strength. Developing a strategic plan for your company is a very effective way to address any or all of these challenges. I often tell my clients that the most valuable part of a strategic plan is the development process itself. Running a company with a shoot from the hip mentality often encourages micro management and does not allow employees to develop their skills and maximize their potential.

One of the many warning signs is a high turnover rate. The reason is simple; good employees just won't tolerate micro management and they will leave to find employment that will challenge them and help them grow.

1. Try to understand your lack of delegating skills.
   If you keep things too close to the vest because you fear losing control, you may need personal coaching to help you understand that empowerment and delegation will actually increase your control as it provides you with more time to plan and work on strategic issues.

2. If you lack trust in your employees remember the statement ---
   "Employees won't start trusting you until you start trusting them". If you absolutely can not let go; ask yourself why you hired the employee. In the end if you can't trust them you need to replace them. If you find you can't trust any of your employees than you need help in developing your leadership skills.

3. Create a skills assessment inventory for every key employee.
   Supplement that exercise by creating a training and development matrix to improve the overall competency of the organization. Include yourself in the assessment. Communicate the purpose in a positive fashion to the employees.

4. Consider doing a 360 review that includes you as a leader or create an anonymous survey for employees to rate the entire management team, including you, and the company culture itself.

5. Utilize your skills assessment to make sure you have the right people in the right seats and identify future potential leadership.

6. Stop answering questions and start asking them. When an employee asks you what they should do, ask them what they think they should do.

7. Search for projects, issues or challenges that you would normally tackle and create a project team or empower an individual to solve the problem. Do this even if you think you have the answer.

8. Let your employees fail. The hardest thing to do is to watch an employee make a mistake. But, unless the mistake is life threatening or is going to cost the company thousands of dollars, it is a better learning process if the employee learns from his own mistake.

9. Provide more than just skill training and product training. Create an employee development program for those employees that show potential for future stardom. This development program must be based on empowering these employees to make tough decisions. Intern programs are also effective as a platform for development.

10. Results happen in various ways. Remember, you may have a specific way of doing things but it may not be the only way. As long as the employee is getting the results expected, give them praise. Your way may not be the best or only way.

(C3). Hotel customer relationship management

Take the initiative to marketing. Mining customer consumption opportunities. Increase in hotel sales.


(1) Dining Before Marketing

* In the individual customer's birthday. Wedding anniversary. The establishment of corporate clients of the company date. Customers, such as upcoming events. Early customer interest in a variety of ways. Visiting customers. Our customers Metro Garden Hotel (4 restaurants with annual sales over 10 million ). a weekly computer search through the next two weeks what the birthday guests. wedding anniversary and so on. by telephone. call. e-mail customer concern. invite customers to eat. achieved good results. According to statistics increased by 20 % of sales.


(2) When Dining Promotions And Services.

For some old customers. The system can automatically analyze what customers like to eat. Available to service personnel. For example, Wang likes to eat seafood. Wang to eat when. Service personnel can take the initiative to sell seafood dishes."Wang. Today, we introduce some new dishes. which has your favorite seafood dishes," YanShark."We should not try."

Old clients on the hotel's request is now getting higher and higher. Customers do not want to eat every time they want to repeat some of the same thing. Such as"Sir. Drink wine? President. What smoke?." So that customers will have one kinds of strange feelings. service is probably the highest state to be"service as customers like family. For customers like to drink wine. pumping smoke. eat vegetables are clear. so that customers have" the feeling of home"." This requires service personnel to understand customer preferences. such as what smoke. What wine. What dishes. attendants for a new run may take several months. but in terms of food and beverage industry. service personnel mobility larger. attendants may be familiar with the customer. but by other hotel away or find another career. This is a great loss to the hotel. through our system. will be a detailed record of each guest's preferences. even if the service personnel drain. as long as the flower is also very short period of time can be trained up to understand the customer's new service. to ensure that the level of personalized service. to ensure customer satisfaction. loyalty.


(3) Food Festival Promotional

Hotels in order to attract customers. Maintain freshness customers. Requiring constant innovation in food. Food Festival organized activities. In the newspaper. Television advertising costs. But do not have a strong targeted. Take advantage of our system. Food Festival based on characteristics. such as"Seafood Food Festival." seafood like to automatically search out the client list. to send invitations. Fax. such a low cost. and targeted.

(C2). Hotel customer relationship management

Customer Care.

Customer Care's goal is to increase customer loyalty. Our products are mainly from the following points to help you carry out customer care.


(1) you can query at any time that any guests today, birthday and other anniversaries. According to the value of ranking guests care accordingly. Such as sending flowers. Birthday cake. Birthday noodles and so on.


(2) the general manager. Manager Block in the office will be able to understand what today's guests will want to come to dinner. And eat a specific time. Box. On with the important guests such as the"Municipal leadership." Customers. Can meet in advance. Enhance customer loyalty degrees.

(C1). Hotel Customer Relationship Management

From Dinner Scheduled To Provide Personalized Service. Meet Our Customers Take Special Care To Respect Was The Psychological Needs.



What is a personalized service. To give an example such as"Sir" and"King (with the talks Name) President / total." Dining we also have first-hand experience."Mr." and"Wang" feel very different.

To be able to do this is not easy. Here, I would like to briefly describe. This set of products we can help you in all aspects of personalized service possible.

(1) We start with the hotel guests access to the scheduled start of the first session: the scheduled guests are often hotels and existing customers. Is also the hotel the most important customers. They have higher requirements of the hotel.

For example, the hotel I was your old clients. Your hotel to preserve my client information such as"Name. Appellation. Tel. Favorite box. Taboo dishes. Birthday, such as" information.

When I call back scheduled. Miss Department immediately scheduled through this set of products will be able to query to my information and even to spend their money in the past, each time data. To provide personalized service. Such as"Mr.Wang. Hello! Hello time often did not come (if the query that he did not have to spend a month). I would like to ask a few today? to you arrange your favorite"Old Simon" box, please? (Inquiries to him like"Old Simon" box). Thank you for your visit !"


(2) Banquet billing. If guests open the menu. Scheduled guests will be able to request entry system. Will be automatically sent to the chef strengths. Chef upon request will be able to provide personalized service.

Guests such as"food should not repeat the previous." Of course we should not open the"guests taboo cuisine." We are now the guests may need to access the last opened menu. Query guests taboo cuisine and so on. A very time-consuming. Through this Product. we can immediately query the last guests to open the menu. guests taboo cuisine. quickly opened to meet the needs of the guests personalized menu. to avoid making mistakes. aroused dissatisfaction guests. the loss of important customers.

(C). Hotel customer relationship management

How can we increase to maintain a good hotel sales. may be that many employers consider the most important issue. Some of the hotels were not doing good business, especially. but some good business hotel bosses sometimes overlooked this important sex. In fact, the customer is very fickle. and more intense market competition. We all know there are many very good hotel business before the business depression now. even have to close down examples.

How to increase it. To maintain the hotel's sales do? Is not as long as there is delicious dishes. A good dining environment can be the case? Customers now changing consumer psychology. Kwong has these traditional means are no longer sufficient. Because everyone in this regard has to do well. According to hotel's success experience. grasp the client consumer psychology. to provide to meet customer demand for personalized services. has become the hotel improve customer Repeated customers. increase in hotel sales. to maintain the magic weapon for the hotel business is booming.

(B4). Hotel In The Competition To Choose The Competitive Strategy

1. Rely on innovation to win. With the objective environment changes. Guests consumer desire and consumption habits change. Hotel constantly opening up new services and content services. And in the hotel's architectural appearance. Rooms. Restaurant layout on the new record.

2. Rely on quality to win. Service quality is the lifeline of survival and development of hotels. Is to improve the competitiveness of the core of the hotel. Hotel no matter how good the equipment conditions. If there is no matching service. Will be eliminated in the competition; the contrary. Equipment conditions less. if we can provide quality services. also be able to win the trust of the guests. win in the competition.

3. Rely on quick win. Adapt quickly to changes in market demand. And promptly briefed the guests to provide satisfactory services. Hotel manager in"fast" to work hard. In order to gain the initiative. In order to seize market opportunities. Can competition to obtain the initiative. in order to quickly win.

4. Rely on the advantages to win. Hotel operators should. Give full play to his advantage. Take full advantage of its own favorable conditions. To gain a favorable competitive position.

5. Review and foreseeable



Recalling the way a decade. Foreseeable decades later.

Lessons learned. Do not repeat themselves. We must be good at the yard from the road to explorethinking. And to predict how to do the next step. What measures to take. Although we can not know as Confucius as 500 years ago after 500 years to know . at least 10 years ago to know to know for 10 years. Otherwise, it is not competent business leaders.

In order to reach the competence of ordinary people. Pursuit of"win" word.

Innovation and creativity

No hard and fast market. Have not changed management. Last year, the approach allows us to make money this year is not necessarily effective. In a changing environment. Managers must continually innovation and creativity. From the hotel's products and services. From hardware to software. From work life. have to be innovation and creation.

Advocating speed. The pursuit of change. From service to management. From the process to the model. Must have innovation and change. There is no innovation. Means that you will not be innovation. Can only wait out.

To frequent changes in the company's basic framework. Learning to use new ways of operating. Allow staff to adapt to the new working environment. To enable them to take risks and innovate.

(B3). Food & Beverage Department Of Human Resources Management

Food & Beverage Department is indispensable to a modern hotel for customer service. For hotel revenue-generating departments. In the hotel operation is playing an increasingly important role. With the development of social productive forces. The international community. Increasingly frequent economic exchanges. Tourism industry's rapid development. People's living standards greatly improved. catering industry is bound to further the prosperity and development.

Economic globalization. Diversified so that food and beverage market competition even more fierce competition. At the same time, faced with the world. Explore the international market opportunities and challenges. Hotel industry and catering market. The final analysis, in essence, is the competition of talents. In order to fierce competition. invincible. as soon as possible with the international food and beverage industry with the merger of sync. First and foremost is to do a good job catering the Department of Human Resources Management."establish a people-oriented"."enterprises were the first elements of" management concept.

Do a good job catering to the Department of Human Resources Management. To fully mobilize the enthusiasm of all staff. To create a better economic and social benefits. Should be a reasonable limit. Scientific arrangements. Full training. Incentive mechanism several fronts?



A. reasonable quota. Scientific arrangements

Fixed quota is based on the work of food and beverage management. Of food and beverage prepared by the Department of various programs. Implemented system of personal responsibility and economic accounting system. To provide a scientific basis. To prevent an oversupply of labor. Servitude inequality drawbacks. Conducive to improving the kitchen. Restaurant staff enthusiasm and labor efficiency. to comply with a principle: that highlighted a"precision" is used. institutions should fine. staff to sperm. guarantee operation at full capacity. to do everything it was tube. steward everyone.



I see you can use the following method:

(A) According to the size of the hotel. Hierarchy. Pro-rata quota. General. Managers should grasp at 1: 10. Restaurant staff and kitchen staff should be the proportion of 1: 1.

(B) According to the number of labor efficiency. The combination of the staffing and fixed. A lot of the restaurant to restaurant type, and tables and chairs. Reception guests can be the basis of the number of personnel to carry out. For example: the ballroom. Senior Banquet: a round table. 10 guests. Attendants were assigned to be 2-3; general Banquet: 1 Table 10 guests. a waiter can.

(C) the number of job responsibilities and equipment: Food & Beverage office staff and a number of positions to be left unattended. Quota under the terms of reference; the number of quota under the equipment. Still have the operational capacity of the staff. Proficiency. Concrete hands.

(D) the frequency of scientific arrangements. F & B and more a result of trades. Posts big difference. Schedule to adapt to business needs. Regardless of class system. Two-shift or three shifts. Must ensure that restaurant operators and services to meet needs. Reasonable scientific arrangements. that is, to play the enthusiasm of the staff. guarantee operation at full capacity. to consider the affordability of staff and difficulties. concerned about the health of employees. to avoid overloading staff work long-term war-weariness. people's affordability is limited. overload work. a long time do not receive adequate rest. is necessary to wear down the body. over time. Restaurant operators will be affected.

In the number of quota management. To do"everything it was tube. Everyone steward" of the scientific management mechanism. Be simplified. Multi-skill. More than one level. More responsible for the post. More than one Kong.



B. effectively and satisfactorily carry out full training

F & B to in the fierce competition. Unwilling person. Made obvious advantage. On the need to strengthen the full training. Comprehensively improve the overall quality. To do a good job in training. The key is to be innovative thinking. We should continue to accept the new theory. new concepts. new things. Only innovation. able to sustain their development. Innovation is the source of endless restaurants and inexhaustible motive force. As long as adhere to ideological innovation. will be able to achieve technological innovation. to guests to provide new products. training in real terms also acquire new knowledge. new theory. the process of new technologies.



A lot of information indicating that. Training and training is not very different. Abroad Hotel Group. There are a number of training bases. Every year, a strict training program. Like a well-known brands,"Kentucky" attaches great importance on staff training. And there training and education base. through training to enable staff to enhance job skills. enriching employees improve their knowledge. to provide personal development opportunities. for enterprise development has injected vitality.



In recent years, as domestic. Emerged sounding name brands""."Green Pavilion Cafe." Their success. Is also attributed to training and learning. They go out of the country to the Japanese. The United States and Europe and other countries to learn advanced modern management concepts. Please Professor domestic institutions. catering industry expert guidance. or hire professionals. Their common ground is learning. Learning. further study.



Food & Beverage Department of comprehensive training. These mainly include: the management of personnel training. Ethics training. Professional knowledge and skills based on training and foreign language training.



In the training methods should be flexible and diverse. Take various forms. The most commonly used is"Please come in"."Sent out." Invited experts and professors in tertiary institutions at home and abroad and cooking business sector master the theoretical knowledge and practical skills training seminars.



Conditional words. The management personnel. Operational backbone out of the country to carry out further studies. Or to the well-known catering enterprises learning. In order to reinforce and assess learning outcomes of training. Peacetime to have plans to carry out job training. Technology race. Operational evaluation. The consolidation of management level. cooking skills. service skills.



C. the establishment of employee incentives

In regard to staff motivation. Through the construction of enterprise culture. Entrepreneurial spirit. In the enterprise to form a corporate cohesion and team spirit. Esprit de corps by the specific objectives and means of comprehensive management of the composition of the theoretical system. In the team and staff incentives aspects. well-known brands,"Kentucky" incentive to pay particular attention to culture."Kentucky" to the successful development in China. as well as from the cultural incentive. Group executives made frequent visits to a restaurant inspire staff morale. jurisdiction to conduct regular inspections on their own restaurant. so that more effective communication from top to bottom . so that subordinates have a sense of honor. pride. enhance the sense of responsibility.



"Team spirit is the soul of business!" In the specific practice. I think we should take the following measures:

(A) must first have a good business environment

Only employees can establish a caring feel. Respect a good environment. Staff will redouble their work conscientiously. Not happy employees. There would be no happy guests.

(B) of the ideal staff. Objectives and self-worth of incentives

According to the development of enterprises. Formulate a specific target. So that everyone has its own objectives. Motivate staff to complete its work for the goals of competition. Encouraged by the staff to overcome difficulties. Tatsu not give up until the determination of the target. Recognize that the value of self. If enterprises to participate in excellence. stars assessment and other activities. enterprises to achieve the goals motivate staff. so that they will be unpaid. non-working hours. to create all the conditions.In order to achieve the goal of my work.

(C) fine example has boundless power of the

An example is very specific. Like leadership by example. Units advanced. Advanced examples. As well as heroes and models in society. In the history of the hero can motivate staff to make extraordinary achievements.

(D) clear rewards and punishments. Inspire people to use the system

All times and in all moral and material incentives. Has always been a powerful and effective incentive and management tools.

For example, good for technology. Made great contributions. Hard working staff. From the spirit of give praise. From the material reward. In accordance with the needs. Can change the key or be able to play a bigger role in the post. Promoted promotion. Out study tours. Postgraduate. Or giving priority to housing. Through the above means. recipient will have a positive impact on the psychological. have a positive upward force. and to promote enterprise within the healthy development of interpersonal relationships.

On the technology gap. Breach of discipline. Caused the loss of penalties to be fine. Incorrigible staff. Should be dismissed. Appropriate punishment. Can be educated people around. Learn a lesson from. Have had impunity will affect the enthusiasm of the staff . give rise to adverse effects.

Chinese and foreign well-known brands and successful catering enterprises in line with their own businesses have a real system and the job responsibilities. To regulate the words and deeds of employees. Use the system to shape a group of people. Ensured the work of high-speed operation; series of effective systems and measures To lay the foundation for enterprise management.

Practice has proved that. To use the system management is a long-term. From the scientific mechanism of power is enormous. As long as effective in maintaining a system of absolute authority. Will be able to embark on the standardization of enterprise management.

(B2). With Regard To The Background Music And Food And Beverage Catering Reform

A restaurant on the grade. As to create a relaxed comfortable atmosphere. And even to their employees a comfortable working environment. In addition to security analogue services. Health. Food quality and other things. And ultimately, the help of background music. However, most often Restaurant background music for the management of the importance degrees are not enough. I see you have the following:



1. The beginning of work to choose light music. In order to mobilize the morale of the staff;

2. Sino-British business brisk tempo music. It is with pleasure;

3. Rest time of music to lyric. Gentle mainly;

4. The start of business. Can be fixed released the same song. To play a role to remind;

5. Bogey put in the pop business. The best in music-oriented. Tune in to replace the same time. It should be retained in a beautiful song as fixed Restaurant owners Qu. The voice of control should be moderate. Avoid sometimes big, sometimes small. And the need to by the person responsible;



Food and beverage industry is a complex structure of the operation: the production of a dish is expected to vote. Roughing. Fine processing. Heating mature. Seasonings.. Costumes and other complex processes. Food is to rely on the traditional craft services for consumers. Trades more . the division of fine. demanding. highly technical. Each and every element of the essence. Every job must be reasonable arrangement. a reasonable division of labor. Therefore, the selection of chef team. the selection of middle managers in particular should be carefully following the hotel management to talk about my point of view::"two-thirds of technology. plague management." on the management. how important it is. in management would like to emphasize the results. emphasized efficiency. emphasis on quality. survival lies in management. Management will not be a good bad-effectiveness.



To do a good job in the following summary of our hotel management experience.

(1) employees do a good job in their own qualities. Abide by professional ethics. Strict labor discipline. Explicit management statute. Formulation of management systems and production standards. Do a good job each and every aspect of the organization. Conductor. Oversight and regulation. Service personnel must be training induction.. prompted and motivated staff. a day to have regular system. summing up the shortcomings. promote the advantages.

(2) drop Chengcai knife. The best use. No matter what dishes should be operating the waste rate down to the lowest strata. The cost of the landing rate to the highest levels. The cost of raw materials is the basis of cuisine. Costs of the size of the decision of profits high or low. Therefore, the election is expected to lower the costs. let consumers. in order to better prices for customers to receive. dishes to establish standards for card varieties. provides varieties of raw materials they use. specifications and quantities. accurate cost accounting. all production rate according to specifications standard operation. so that the control of the cost. also ensured the consistency of product quality. be standardized. to maintain the quality of the meals very good.

(3) to lead the operation led initiative dishes. Dishes continuously from mid-range launch of our specialty. And sold at high prices to the cost slightly. To stimulate consumer guests. Active hotel atmosphere. But also to adapt them to the level of consumption those needs. in order to seize the initiative in the catering business. (4), fresh flavor with no fixed. palatability and optional. regardless of what operating dishes. must do as the Romans do. to local tastes, taking into account the front. adapt to changing local tastes. let consumers accepted. customers that it is delicious,"Long live." Cantonese say. Hong Kong-style Cantonese. Hunan. Sichuan and other local habits. highlighting their characteristics maintained. to identify the basis. We must adapt to local tastes and habits.

(5) to safety in production. All departments to grasp their own area of responsibility (including raw materials. Health, etc.). Procurement. Warehouses. Production must be itemized account in next book; services. Production. Cashier must also establish a good financial system. Implemented piecewise. periodic inspection departments of health. production. form a good working environment. I think. If you want to do a good job in our hotel. should be aware of the larger environment. the general trend. a good grasp of our customers psychological groups. taste. do know known Peter. scientific decision-making. find ways of operating. traditional dishes with the introduction of improved food and innovative cuisine three-way go hand in hand. only broaden the line of thought. to adapt to today's economic and social catering market consumer demand. can stand in the fierce competition in the foot. leadership Dining flow of North Korea.

(B1). With Regard To The Reform Of The Department Room

General hotel rooms are not part of the district is clear. So that the guests is not easy to find their own housing. Suggest:

1. Rooms part of the district must be clear: the separation of the high. In. Low-grade room. Good signs.a district. Midrange room of a district. Low-grade room of a district.
2. Housekeeping Department has the display may be different with the other hotels. Can add some scenes. (Such as flowers. Grass. Trees, etc.) so that the guests entered the room there is a different feeling. I see you have the following:

• Light to wake up. Since many people are used to under the light rather than to adjust the tone to make up time. The new system will wake up the guests set in half an hour before wake-up time to gradually build up their room lighting. Until the wake-up times as bright lights Like during the day;
• Keyless door lock system. To a fingerprint or retina identification of the identity of the guests;
• Virtual Reality ¢Ç windows. Provided by the guests of their choice scenery outside the window;
• Automatic detection system. Light. Sound and temperature can be according to each guest's preferences to automatically adjust;
• "White noise." Guests can choose to make myself feel most comfortable background sound;
• Electronically controlled mattresses. Enables different guests have been felt most comfortable bed;
• Nutritionist physical condition in accordance with the guests specially designed recipes.

More than the cost may be too high. However, we can learn from the future. These are also the future development trend of the hotel.

The room service trends are as follows:


1. Project enrichment

Room Service is considering the establishment of the project but not limited to the grade. Stars such as the limit. But give full consideration to the needs of guests and hotels the actual situation. So that services tend to enrich the goal. Even if the same type of services. also make efforts to form a feature of the hotel's services. as some of the scenic spot is located in a beautiful environment of the hotel. taking into account access to inconvenience guests. in floor area to set up a small library in order to enrich some hi quiet evening guests of life. the same room mini-bar service . as a result of different guests. Some hotel placed snack-oriented food category. and some hotels are placed face, such as fast-food allows guests to eat the food. This is all sorts of different makes room service projects tend to enrich and better meet the guests needs.



2. Personalized service

Standardization. Procedure and standardization of service is the hotel of the basic guarantee for the quality of service. But. Only standardization. Without personalized service is imperfect. Is not able to really meet the needs of guests. Make guests completely satisfied. So. In an increasingly competitive hotel industry today. personalized service has become a competition among hotels favorable measures. become the general trend of service. Room Service is particularly true. To provide personalized service. to obtain the loyalty of the guests. Rooms are usually set up a sound customer history file. and in accordance with changes in the demands of the guests continuously adjust services protocols and standards. such as providing turndown service hotels for the guests to be able to guarantee that open like bed. let guests favorite fruit. tea and other items. no longer insist that all guests with a newspaper to see. but according to customer history files will be the guests love to see into the room.



3. Facilities intelligent

With the high-tech era. Guests. In particular, some business customers. The hotel facilities are put forward higher requirements. Driven room facilities toward intelligent direction.system, such as Rooms ic use of smart cardssystem. even induction door locks. fingerprint door lock system; rooms within the automatic control system. use of sensors to control. people into the lights. the lights were out and so on. There are advanced communications systems. can broadband network interface. e rooms, as well as to provide guests at the hotel consumption. booking room meal. ordering merchandise. selections from the film and so on information television system.



4. Rooms Green

In advocacy for sustainable development today. To create a green hotel has become a fashion. The Green Room is one of important components. So. Rooms usually rooms and toilet rooms in place of disposable cotton remind card; Most of the guests do not need to reduce passenger varieties and quantity of supplies. At the same time to remind guests of these items could, if necessary to inform the room centers; liquid bath in the bathroom to use. shampoo dispenser of liquid to replace the traditional one-off containers. reduced to a one-time container environmental pollution; Rooms small refrigerator selected absorption of environmentally friendly products; to reduce the use of disposable plastic products and so on.



5. Designer cultural

Rooms will pay more attention to the design of the feelings of people. Tend to people and cultural development. Such as the location of outlets more carefully designed. To facilitate the use of guests; seats will be more the pursuit of comfort. At least to facilitate the movement of the wheels. Level can be adjusted . to meet the needs of the guests and the rest of the dual office needs; lighting lighting both to beautify the environment. also take into account the needs of reading and work. with sufficient brightness and so on. In addition. also took into account the needs of disabled guests. in all the guests with disabilities may be arrived at The floor area should be barrier-free design. may require the use of the facilities should be able to use self-help. do not need someone to help. It also embodies a kind of social civilization.



6. The type of diversification

With the hotel industry. Some hotels have begun vision to create its own characteristics. And the type of room is different from the other hotel was an important aspect. This. Make room type diversified development trend. If the business Rooms. Conference Room. leisure room. Smoke-free rooms. Ms. rooms. Child rooms. disabled rooms. blind rooms. Intergovernmental bed. connected garages and so on. In the rooms tend to diversify the type of circumstances. hotel also gradually formed its own characteristics. and strive to make their own specific market segments of the guests satisfaction.

(B). Hotel Operation and Management Program

X Star hotel's modernization management is a science and systems engineering. It is not only needed new ideas and scientific management mode. and focus on the internal division of labor collaboration. also known as team spirit.

To manage a hotel. First of all, to have good management practices. Continuous reform and innovation. To attract customers there is a sense of. Well, how can we attract a sense. I have a few suggestions:

1. With Regard To The Reform Of The Department Room
2. With Regard To The Background Music And Food And Beverage Catering Reform
3. Food & Beverage Department Of Human Resources Management
4. Hotel In The Competition To Choose The Competitive Strategy, I See You The Following Points:
   
   

(A2). Sales Techniques To Find Potential Customers

… A client's customer orientation shallow

Guest shallow customer orientation refers to the customers to carry out all aspects of your visit. So that you hold in his mind what position? This is the single key. If you are a very low status in his eyes. You have to lose orders. Contrary. To receive orders. Some complained that sales staff to come back. I do all that good. How had no orders. This is what you ignore the basis of customer location. the principle of specific entry under:

1. Your image

In the eyes of customers. You on behalf of the company's image. Any customers not with a poor image of doing business. Because in the customer's deep understanding of the meaning of years. Your company is just as poor. So that you directly mapped to the company. Influence the company.

2. Your own correctional

To customers. You have to see how the wind blows. As far as possible to come up with their own temperament. To allow customers that you are educated. Especially with foreign companies when dealing with customers. To refrain from certain sales to customers. Station did not stop phase. sitting with no seat. remember sitting half a chair to sit. Do not get the whole. This is also very crucial. from the tiny little things. Customers can you locate the. careless shot to beat you down.


3. Your expertise

This is a measure of whether you have a real skill. When customers know the business. They will ask a lot of professional issues. Let you answer. A lot of new sales staff are only a smattering knowledge. How to do this. You tell them honest. You just Lilly and Company. ask them to be assured. go back and ask. on quick to tell them so. Do not forget to put in a good word to say a few words. Sometimes you can move the honest customers. but certainly better expertise.

4. Your amateur knowledge

How are amateur knowledge. This is to show that you learned. Our sales staff to meet a wide range of customers. For example, my clients a lot of women. Moreover, many white-collar women. I have to communicate with them well. I have learned off clothing. makeup. Remember. do women learn to listen to your customers. When a listener.

5. Your understanding of his work

I have always advocated a customer perspective. Clients are human beings. They are also tired of the work. Some customers are very dedicated. Jitong my customers. They want to goes home late at night. Sometimes we have to discuss the program to a very late. This shows. The more you understand the customers. customers more support you. for clients to say more to understand more. you will get the benefits. In the light behind the customer's location. We are also what happens.

(A1). Sales Techniques To Find Potential Customers

Marketing. positioning is the crux of the problem. Without a good location. pillars would be no good. It can be said that he is the pillar of our marketing. played grasp the overall situation. pass from the core role. in the core business, he is a value-added. created a core business value. In his heart is divided into: the positioning of shallow customers. deep customer's location. combination of customer orientation.

Guest shallow customer orientation. It is a new concept. Many people are aware of what is positioning. Positioning my understanding is"to seek out their own targets." Need to know to what direction you want to. So that they will have the opportunity to play in the bull's-eye. blow hit. and since, after positioning. Many merchants are robbing the same target. are to the same point shooting. One can imagine. How many people can hit it. even if the shot. may has already had holes. nothing. that you are a sharpshooter. Some people may be as early as the first step. What kind of you? Remember to war, only the first. There is no second place. World-famous general. He has 14 projects. Can be a common branch president told them the person in charge. If that company is not the end of the first rank. So I need to lock him. I do not allow the existence of the second. The results now he was reduced to 11 items. They are the first in the world. I would suggest that they should fully take the first. can not get the first. you are a failure. We should self-confidence.

In front of us on location. Now we have to understand what is meant by customer orientation. This section is a client of the difficult position is implied. Not easy to find. The needs of our sales staff to communicate with customers. More to understand.