HOTEL MANAGEMENT KNOWLEDGE MUST READ 100 (C)
68. Management is for the customer service, how to manage their own production process with the same product, to study the market, pay attention to product quality.
69. Hotel work is actually not complicated, hardware + software + coordination + quality = quality.
70. Do not see the great situation is ignorant, see not to develop is incompetent.
71. Hotel management quality = hardware + software + coordination + quality.
72. Hotel service quality and management level reflected in the five one: an expression; an action; a face; a smile; a word.
73. Competition to form a pressure, the pressure to generate power, there will be power to consciously create wealth for the enterprise.
74. Hotel management is not mysterious, at least to have "three real": grasping, implementation, honest .
75. High level of hotel management from the market research, pay attention to product quality.
76. The quality of the people is the foundation of the first class hotel.
77. The modernized hotel under the socialist system is both responsible and educated.
78. Room management work to do the key "ground", more to go, see more, more checks.
79. There is competition there is pressure, there will be pressure to have power, power will consciously create wealth for the enterprise.
80. In the hotel management, we often say that guests are always right, but in fact not every one hundred percent full of the problem is when the contents of the complaint and the facts are different, we are not able to "give" to the guests, Let "reflects the quality of the hotel staff, reflects the level of our policy," let "have to offend the guests, but also to safeguard the interests of enterprises
81. Manager, supervisor of the eyes should be able to find the problem, play a role in the control of quality.
82. When the management staff should be Zhang mother-in-law, over time, the staff know what to do, what should not do.
83. Improve the efficiency of all-round do not do regular, quantitative, set the standard, set the progress, from the nuances to proceed.
84. Quality of service is the basis of competition, is the fundamental condition for enterprise generation.
85. To make the staff to provide quality services to our guests, we must first serve the staff well
86. Management style to have "three real": solid, practical, honest.
87. Hotel grade should be determined by the guests, the number of complaints and the severity of the guests is the level of the hotel management level of the standard.
88. Do the work of the hotel must pay attention to small things, so that things are implemented, pieces clear.
89. Development of enterprises to have "moving" and "change" concept, the market is constantly changing, such as the stagnant water is not doing business, the hotel work to often new tactics, giving people often feel fresh.
90. Each of the staff of the instrument is representative of the style of the hotel, to be aware that their performance in the hotel is no longer a personal, but the entire hotel.
91. Hotel as a machine, the various departments as the various parts of the machine, only a close combination of 24 hours to operate freely.
92. "Never offend the guests" is the principle of iron in the service industry, a face, a smile, a word, an action must be in line with professional ethics.
93. Management is one of the conditions for cultivating employees' sense of business.
94. Off the manager of all is not a good manager, not offended the manager is not a good manager.
95. In the business, the first is the location, the second is the location, the third or place, and in management, the first is the quality of people, the second is the quality of people, the third or the quality of people.
96. The attitude of the manager to the work should be based on the completion, rather than in hours.
97. As a manager should do: a social morality, dawn of life, know corporate laws and regulations, knowledge of the hotel in general, rather than put their own outside the regulations.
98. Training is the basis of management, good foundation, management on the smooth, basic is not good, the quality of the drop.
99. Management personnel in the "three pipes" (several departments of the junction), three regardless of time (on, working hours, lunch time) to have the initiative to take the initiative to supervise the spirit of active management.
100. Continue to learn from foreign advanced management experience, with the actual hotel industry in China combined, you can play a Chinese characteristics of the modern hotel management path.
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