Second, the study of the staff manual, we are more detailed study of the hotel rules and regulations, to understand the direction of the development of the hotel. From the grooming instrument to the hotel's labor discipline, so that we have a new understanding of our future work to sound the alarm. Know what we should do, what should not do. Every day we focus on learning, learning at the same time also teach us to respect our own work, now the job is not easy to find, we have to cherish everything in front of us, with our high-quality standardized service and compliance with the work attitude to grasp their own. In the workplace to realize the value of their lives.
Three, the hotel industry etiquette norms is to comprehensively enhance the overall quality of China's hotel industry employees and service level, shaping a civilized and courteous professional image, to cultivate love and dedication to professional ethics, to promote the norms of etiquette, the China Tourism Hotel Industry Association specially formulated. We studied roughly in the previous period, and did not study thoroughly, this study, we have plenty of time, and the staff together with the article-by-article review. Etiquette norms after learning, we suddenly realized that the original in the usual work, we have a lot of places to do are not in place, from a small bow to civilized language, it seems that we have too much to ignore, such as in the usual work of bowing is not a standard, civilized language is too little, the face is expressionless and other common problems we seem to have not paid more attention to. From the basic etiquette norms learning, our staff know what is a qualified waiter standards, even in real life can be used. At the same time, we also studied the front office, guest rooms, recreation and other etiquette norms, so that we know more about the hotel service knowledge. The most important is and our most direct food and beverage service etiquette, the details of our service more clearly articulated.
Four, recently we have studied the fine service standards of food service and service of the general standard part, in the staff hand rule and the hotel industry etiquette norms laid down on the details of our services to be supplemented. From the guests into the restaurant, to the guests leave the restaurant, a service link elaborated interlocking. Zero service, buffet service, bar service, banquet service, hotel-related hardware facilities, equipment and tools operation, management, electromechanical and other equipment, the use of tools, should know the principle, know the performance, know the use, that is, usually referred to as the three know; in addition should also be able to use, will be a simple maintenance, will be the daily maintenance, that is, three will. Even if some knowledge of some now can not be used, but we increase knowledge, broaden their horizons, are a very good thing.
Fifth, our grass-roots management and study the "managers of the ten must do", as grass-roots managers, the most important thing is to lead the staff to standardize the completion of a reception task. Grass-roots management needs is the implementation of the power to designate a line instilled into the minds of employees. Through the study, to our grass-roots managers to cheer, for the next step in the implementation of the work of a clear direction. Lead the staff to apply what they have learned to the actual work, and do a good job as a role model and supervisor. In the work, life everywhere to care for the staff, so that employees feel the warmth of our hotel this home away from home.
One month's time, we are in the summer manager and Chu manager's leadership and supervision, we have theoretically studied these documents, the next step in the investigation of the work we have to apply these rules and regulations and knowledge, completely rectify our current work style and work atmosphere, resolutely to achieve the learning to use. For the development of our hotel and the construction of the new building to lay a solid foundation