The content of hotel site managemen

The content of hotel site management mainly focuses on the following aspects: 1. Grasp comfort. Comfort is the basic requirement for the humanization degree of modern hotels, and also an important standard to reflect the service realm of hotels. Therefore, the important content of the hotel on-site management is to grasp the comfort and ensure that the guests get a comfortable consumption experience. A kind ofFor the guest room, the comfort is mainly reflected in the fresh air, natural temperature, comfortable air conditioning humidity, clear regional lighting, convenient hot water and reasonable spraying flow rate, comfortable bed, as well as clean and soft carpet. For catering, comfort is also reflected in the environment, dishes and tables and chairs fitting the height of the human body. Dishes are strong in color, fragrance, taste, shape,(window. Cproarray = window. Cproarray | []). Push ({ID: "u3054369"});Meat should be soft, rotten, fragrant and mellow, vegetables should be fresh, tender and crispy, and the temperature of rice, vegetables and soup should be appropriate. A kind of2. Check the preparation of reception and security. Strictly implement the reception plan, and pay attention to the inspection of each small link. In particular, in case of major reception, the main management personnel of the Department shall conduct mobilization in person before the shift, organize carefully, arrange carefully, divide the work clearly and assign responsibilities to people. A kind of3. Grasp the site atmosphere and service status. At the service site, we need to see and listen to all sides, understand the mental state of employees, adjust the service personnel in a timely manner, prevent service disconnection or interference, and avoid taking care of one thing or another. A kind of4. Master the implementation of service standards and procedures. Are the contents of the schedule in place? Is the coordinator in place? Whether the service and production standards and procedures are correct. A kind of5. Understand the change of customers' needs. The increase and decrease of the number of guests, the change of service content, whether there are new demands and requirements, etc. A kind of6. Remove the inconvenient and unsafe factors. Timely adjust unqualified (or inappropriate) supplies and appliances, prevent service interference, prevent and deal with indoor temperature, water, electricity, ventilation and other problems, and ensure normal service. A kind of7. Ask for guest's opinions. Generally, there are two ways: one is direct inquiry, which directly inquires about the customers' consumption feeling on the spot; the other is form type, which asks the customers to briefly describe their experience and satisfaction with the hotel service on the fixed form. A kind of8. Serve employees while managing them. Listen to the opinions and reflections of employees; pay attention to the complaints and suggestions of employees.

The content of hotel site management mainly focuses on the following aspects:  1. Grasp comfort. Comfort is the basic requirement for the humanization degree of modern hotels, and also an important standard to reflect the service realm of hotels. Therefore, the important content of the hotel on-site management is to grasp the comfort and ensure that the guests get a comfortable consumption experience. A kind ofFor the guest room, the comfort is mainly reflected in the fresh air, natural temperature, comfortable air conditioning humidity, clear regional lighting, convenient hot water and reasonable spraying flow rate, comfortable bed, as well as clean and soft carpet. For catering, comfort is also reflected in the environment, dishes and tables and chairs fitting the height of the human body. Dishes are strong in color, fragrance, taste, shape,(window. Cproarray = window. Cproarray | []). Push ({ID: "u3054369"});Meat should be soft, rotten, fragrant and mellow, vegetables should be fresh, tender and crispy, and the temperature of rice, vegetables and soup should be appropriate. A kind of2. Check the preparation of reception and security. Strictly implement the reception plan, and pay attention to the inspection of each small link. In particular, in case of major reception, the main management personnel of the Department shall conduct mobilization in person before the shift, organize carefully, arrange carefully, divide the work clearly and assign responsibilities to people. A kind of3. Grasp the site atmosphere and service status. At the service site, we need to see and listen to all sides, understand the mental state of employees, adjust the service personnel in a timely manner, prevent service disconnection or interference, and avoid taking care of one thing or another. A kind of4. Master the implementation of service standards and procedures. Are the contents of the schedule in place? Is the coordinator in place? Whether the service and production standards and procedures are correct. A kind of5. Understand the change of customers' needs. The increase and decrease of the number of guests, the change of service content, whether there are new demands and requirements, etc. A kind of6. Remove the inconvenient and unsafe factors. Timely adjust unqualified (or inappropriate) supplies and appliances, prevent service interference, prevent and deal with indoor temperature, water, electricity, ventilation and other problems, and ensure normal service. A kind of7. Ask for guest's opinions. Generally, there are two ways: one is direct inquiry, which directly inquires about the customers' consumption feeling on the spot; the other is form type, which asks the customers to briefly describe their experience and satisfaction with the hotel service on the fixed form. A kind of8. Serve employees while managing them. Listen to the opinions and reflections of employees; pay attention to the complaints and suggestions of employees.

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结果 (简体中文) 1: [复制]

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酒店网站管理的内容主要集中在以下几个方面： 1，掌握舒适。舒适度是现代酒店的人性化程度的基本要求，也是一个重要的标准，以反映酒店的服务境界。因此，酒店现场管理的重要内容，是把握舒适，保证客人获得舒适的消费体验。一种 为客房，舒适主要体现在新鲜的空气，自然温度，舒适空调湿度，明显的区域照明，方便热水和合理喷涂流速，舒适的床，以及清洁和柔软的地毯。对于餐饮，舒适性还体现在环境，餐具和桌椅配合人体的高度。菜强在色，香，味，形， （窗口Cproarray =窗口Cproarray |。。[]）。推（{ID： “u3054369”}）; 肉应该是软，烂，清香醇厚，蔬菜要新鲜，嫩，脆，和大米，蔬菜和汤的温度要适当。一种 2.检查接待和安全的准备工作。严格执行接待计划，并注意每一个细小环节的检查。特别是，在主要接收的情况下，该部的主要管理人员，应当在转移前进行动员的人，精心组织，精心安排，明确分工落实责任到人。A类 3.抓住现场的气氛和服务状态。在服务站点，我们需要看到并倾听各方，了解员工的心理状态，及时调整服务人员，防止服务断开或干扰，避免服用的一件事或其他照顾。一种 4.主的服务标准和程序的执行。是否制定计划的内容是什么？到位的协调？无论是服务和生产的标准和程序是正确的。A类 5.了解客户的需求变化。的增加和客人数量下降，服务内容的变化，是否有新的需求和要求等A类 6.取下不便和不安全因素。及时调整不合格（或不适当的）用品和用具，防止业务干扰，预防和处理室内的温度，水，电，通风等问题，保证正常服务。一种 7.询问客人的意见。一般来说，有两种方式：一种是直接询问，直接询问有关客户当场消费的感觉; 另一种是表单类型，它要求客户简要介绍他们的经验和满意的固定形式的酒店服务。A类 ，同时管理他们8即成员工。听取意见和员工的反映; 要注意的投诉和员工的建议。

正在翻译中..

结果 (简体中文) 2:[复制]

复制成功！

酒店网站管理的内容主要集中在以下几个方面： 1. 把握舒适度。舒适是现代酒店人性化程度的基本要求，也是体现酒店服务领域的重要标准。因此，酒店现场管理的重要内容是把握舒适度，确保客人获得舒适的消费体验。一种 对于客房来说，舒适主要体现在清新的空气、自然的温度、舒适的空调湿度、清晰的区域照明、方便的热水和合理的喷涂流速、舒适的床铺以及干净柔软的地毯上。对于餐饮，舒适也反映在环境，菜肴和桌椅适合人体的高度。菜肴颜色强，香气，口感，形状， （窗口。Cproarray = 窗口。克普罗拉雷 |[]).推送（[ID：]"u3054369"* 肉要软、腐、香、醇，蔬菜要新鲜、嫩、脆，米饭、蔬菜、汤的温度要适当。一种 2. 检查接待和安保的准备工作。严格执行接待计划，注意检查每个小环节。特别是发生重大接待时，本部主要管理人员应当在班前亲自动员，精心组织，周密安排，明确分工，把责任推给人。一种 3. 掌握现场气氛和服务状态。在服务现场，要看到和听取各方面的意见，了解员工的心理状态，及时调整服务人员，防止服务中断或干扰，避免照顾一件或另一件事。一种 4. 掌握服务标准和程序的实施。时间表的内容已到位吗？协调员是否到位？服务和生产标准及程序是否正确。一种 5. 了解客户需求的变化。客人人数的增减、服务内容的变化、是否有新的要求和要求等。一种 6. 消除不方便和不安全的因素。及时调整不合格（或不适当）的耗材和电器，防止服务干扰，防止和处理室内温度、水、电、通风等问题，确保正常服务。一种 7. 征求客人的意见。一般来说，有两种方式：一是直接查询，直接询问顾客的现场消费感受;另一种是形式类型，要求客户在固定表格上简要描述他们对酒店服务的体验和满意度。一种 8. 在管理员工的同时为员工服务。听取员工的意见和思考;注意员工的投诉和建议。

正在翻译中..

结果 (简体中文) 3:[复制]

复制成功！

酒店网站管理的内容主要集中在以下几个方面： 一。把握舒适。舒适度是现代酒店人性化程度的基本要求，也是反映酒店服务领域的重要标准。因此，酒店现场管理的重要内容是把握舒适度，保证客人获得舒适的消费体验。一种 对于客房来说，舒适性主要体现在空气清新、自然温度高、空调湿度舒适、区域采光清晰、热水方便、喷淋流量合理、床铺舒适、地毯干净柔软。在餐饮方面，舒适也体现在环境上，菜肴和桌椅都适合人体的高度。菜的颜色，香味，味道，形状都很浓， （窗口。cproarray=窗口。CProarray[]）。推送（{id:“u3054369”}）； 肉要软、烂、香、醇，蔬菜要鲜、嫩、脆，米饭、蔬菜、汤的温度要适当。一种 2.检查接待准备和安保情况。严格执行接待计划，注意检查每个小环节。特别是遇有重大接待，部门主要管理人员应在班前亲自动员，精心组织，精心安排，分工明确，责任到人。一种 三。掌握现场气氛和服务状态。在服务现场，要看到、倾听各方，了解员工的心理状态，及时调整服务人员，防止服务断线或干扰，避免顾此失彼。一种 四。掌握服务标准和程序的执行情况。日程安排的内容是否到位？协调员是否到位？服务和生产标准和程序是否正确。一种 5个。了解客户需求的变化。客人数量的增减、服务内容的变化、是否有新的需求和要求等。 6.排除不方便和不安全因素。及时调整不合格（或不适当）的用品、用具，防止服务干扰，防止和处理室内温度、水、电、通风等问题，保证正常服务。一种 7号。征求客人的意见。一般有两种方式：一种是直接询问，直接询问顾客在现场的消费感受；另一种是形式式，要求顾客在固定的形式上简要描述自己对酒店服务的体验和满意度。一种 8个。在管理员工的同时为他们服务。听取员工的意见和反映，关注员工的抱怨和建议。

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