Prepare and set table LO3. Welcome customers/guest LO4. Take and process orders LO5. Serve and clear food and drinks LO6. Close down restaurant/ dining area? A. INTRODUCTION This unit deals with the skills and knowledge required for food and beverage Receptionist to welcome customers / guest in a commercial restaurant or accommodation establishments. B. LEARNING ACTIVITIES LO 3: WELCOME CUSTOMERS/GUESTS Learning Content Method Presentation Practice
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accomodations. Skipper - A guest who leaves with no intention of paying for the room. Scanty Baggage - A guest who checks in to the hotel with very less or no luggage. Walk -in - A guest who arrives at a hotel without a reservation. Walking - Turning away a guest who has a reservation because of a lack of room availability. Due outs - Guests expected to check out on a given day who have not yet done so. Credit limit / house limit - A limit assigned by the hotel to guest or company accounts. Upselling -
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of Front Office Service FRONT OFFICE Receiving/Processing and documenting Guest Reservation Desk Clerk-Enchantelle Hotel ‚ Good Morning‚ Princess Speaking ..How May I help you? Guest-Good Morning‚ I would like to reserve a room for me. Dating on the 20th to 21st day of November. Desk clerk-For a moment sir‚ Let me check if there is an available room on that said date. Would you like to wait for a while‚ sir ? Guest- yes‚ Please.. Desk clerk- Thank you for waiting sir‚ I’m glad to inform
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staff efficiency and guest service. At present‚ the hotel has five clerks on duty‚ each with a separate waiting line‚ during the peak check-in time of 3:00 PM to 5:00 PM. Observations of arrivals during this time showed that an average of 90 guest arrived each hour (although there is no upward limit on the number that could arrive at any given time). It takes an average of 3 minutes for the front-desk clerk to register each guest. Donna is considering three plans for improving guest service by reducing
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largest obvious items like my budget‚ the date‚ my wedding venue‚ my reception venue‚ the guest list and my dress‚ photos‚ DJ`s flowers caterers. Then I move on to my wedding party‚ family‚ friends in-laws and co-workers. Enlist the help of your family and friends and parents. Oh my checklist I talk to my soon to be husband to make sure that we agree on the budget. And get together with my husband to start our guest list. My first contact was be the church. To inquire if my selected date is available
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the completion of this chapter‚ you will have a good understanding of the following: The sequence of dining room table service from welcoming to bidding guest goodbye The bussing service Introduction Т НС Hospitality Training Consultant The objective of food service procedure is to meet the needs of the guests and to ensure that their dining experience are both pleasurable and memorable. Food service procedures vary considerably throughout the industry. Whether an
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Acknowledgement We would like to thank all those who have helped us in the elaboration and preparation of this work especially our module lecturer Mr. Dev Mootien for his theoretical concepts. Table of Contents Page 1. Introduction-----------------------------------------------------------------------------3 2. Profile of our Hotel--------------------------------------------------------------------4 3
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several problems in reservation like phone call misunderstandings; the management have no clear conversation with the guest over the telephone with regards to the information from the guest. Another is conflict regarding the availability of rooms‚ the guest reserves a room personally without knowing that the rooms are fully booked. Waste of time for the customers is another problem; the guest will have to find another hotel when the rooms are fully booked. The proponents decided to develop a system that
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Tour evaluation form * Lapel microphone * Flags * Stickers * Mobile phone with extra battery * Medical/ First-aid kit * Address book/ contact numbers of tour operator‚ tour suppliers and guests * Prizes for recreational activities or tour souvenirs for the guest (optional) * Umbrella * Plastic Bags GUIDE PREPARATIONS BEFORE THE TOUR‚ DURING THE TOUR‚ AFTER THE TOUR BEFORE THE TOUR * Must know all pertinent details about the tour. (A tour Guide is
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Exam 2 study Guide CH 6 Front Office Communications? (guest comm. (trans. File/log book (rapid response software (info. Directory (reader (board (group bk file (mail/packaging file (telecom services Transaction File/Log Book used for? Chronological journal ( list of usual events‚ guest complaints‚ request‚ & other request Shift recap( FD calls back to make sure they got what they want Unusual events( Guest complaints/requests( Information Directory contain? (Restaurant locations
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