(1) I think the management of medium-sized hotels can start from these aspects.

First, the hotel environment and catering industry are very depressed, so the hotel does not have a good environment, and the sanitary conditions are not up to standard. Obviously, it will lose points in attracting customers. It should not be difficult to add some low-cost green decorations and make the floor, table and wall clean.

second: service awareness. since it is said that it is the catering industry in the buyer's market, service, as the reputation and image of the enterprise, must be done well, which can be manifested in the attitude of the waiter and the performance of the boss. As for the waiter, you should take appropriate training to improve the service level and professional quality, and the boss, that is, yourself, should know how to establish your own image.

third, the quality and price of the product. The dishes cooked by your chef should be commensurate with people's psychological needs. In general, I suggest that the dishes should be featured with home-cooked dishes. In a table of dishes, the ratio of features to home-cooked dishes is between 1: 3, but you can't make a mess. How can you sell them if you can't eat them?

fourthly, propaganda. In the market economy, there is an enterprise rule. You can check it and drive 91% development with 11% advantage.

Either your service is particularly outstanding, or your dishes are particularly delicious, or the price is particularly cheap, or the environment is particularly good. It is a good strategy to promote the development of other parts with outstanding advantages.

(2) The operating mode of medium-sized hotels is to adopt the functional structure as the best

The functional management mode has the advantages of clear division of labor, clear responsibilities and clear management objectives, which can easily mobilize the enthusiasm of department heads, greatly reduce the general manager's transactional workload and make him focus on strategic decision-making. In this way, the division of labor and cooperation have mobilized the enthusiasm of managers at all levels and brought into play the advantages of the group.