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SAMPLE Banquet Alcohol Requisition Form IT IS PREFERABLE TO ORDER ALCOHOL FROM A PERMANENT LOCATION IN THE HOTEL OR RESTAURANT FOR EASE OF SERVICE, SAFETY AND TO AVOID LOSS OF PRODUCT
This checklist was created to assist food & beverage staff in the opening and closing duties for restaurants.
Breakfast can make the difference between a hotel and restaurant being viewed as a commodity or as an exceptional experience. This article offers 13 specific steps to success.
This column addresses the very core of all hotels. Without the proper planning and implementation of staffing and service, a hospitality business that interacts with guests 24 hours a day for 365 days a year has little chance for ongoing success.
Food and Beverage Directors often have the largest number of departments to work with in full service hotels and the most diversity in areas. While all of their departments relate to F&B Service, the range of talents, tasks and personalities is immense, requiring effecting Directors to have a sense of "just right or just in time" follow through , as well as a high level of personal dependability, strong communication and organizational skills.
Understanding the value of breakfastPaying appropriate attention to the markets and guests we serve lessens the risk of losing the loyalty of a guest. As the industry continues to both mature in some products and refine itself in others over the last generation, many properties of all product segments have elected to offer breakfast as part of their service. The common practice of offering breakfast, unfortunately, increases the danger of it becoming a commodity rather than a unique experience. This article offers specific examples of successful properties that choose to focus on their ingenuity with special touches to pleasantly surprise and impress their customers.
Hotel Manager on Duty : Guest Room Cleanliness ChecklistThis sample checklist was created to assist non-housekeeping managers in quality assurance training and in supporting the property's commitment to cleanliness.
What's the Problem?Inadequate training can lead to disatisfied guests, high staff turnover, lower profitaiblity and lost market share. These 13 strategies show how to address training and learning. Keys to Success: A Common Sense Approach to Success in the Hospitality Industry
This article offers a perspective for both industry professoionals and members/staffs of convention & visitors’ bureaus on ways to reinforce the fundamentals of potentially wonderful resources for many areas and businesses in hotel marketing and hospitality sales efforts.