1. Activity time: 65438+February 2 1, 20xx, starting at 13: 30 in the afternoon (if not finished, the game will be resumed at 13: 30 the next afternoon).
Two. Activities: See the attached table for details of activities and rules. If other activities need to be arranged, they shall be put forward by employees according to the actual fitness needs and implemented after research and approval.
Third, the scope of activities: hotel parking lot.
Four. Participants: All hotel employees (three people as a unit) are free to combine.
Verb (abbreviation of verb) organization form: Activities are randomly combined in the form of competition, and each group participates in hula hoop, shuttlecock kicking and rope skipping according to the results of a round of competition. The winners of the competition will be rewarded separately.
The intransitive verb time: 20xx65438+February 17 to 2 1 am 12.
7. Registration place: Human Resources Department
8. Internal telephone: Welcome 5005 employees to register.
Attachment: Competition Rules for Staff Fitness Activities
First, the competition referee group
Referee: Deputy Referee: Referee: Skipping Rope-Hula Hoop-Shuttlecock Kicking-Score Statistician:
Second, the general rules of competition
(1) Competition events: hula hoop, shuttlecock kicking and skipping; Everyone in each group must participate in the competition and must not abstain without special reasons (such as abstaining from triathlon qualification).
(2) Organization form: the competition activities are classified: hula hoop, shuttlecock kicking and skipping are held for a round of competition, and the rankings are arranged according to the average scores of each group.
(3) Reward method: The competition is divided into the top one in individual events, the top one in triathlon and the top three in each group.
(4) Activity arrangement:
1. Referees and statisticians should arrive at the stadium 10 minutes before the match day; (If you cannot attend on time due to special reasons, please inform 1 day in advance. )
2. Each team will participate in the competition on time according to the schedule. If you can't participate in the competition on time due to special reasons, you must inform 1 day in advance.
3. The referee is responsible for receiving the competition record from the performance statistician, and handing it over to the performance statistician for unified registration after the game.
4. The score statistician is responsible for recording and summarizing the scores of each game submitted by the referee.
The human resources department will publish the competition results on the company website and post them in the staff canteen.
6. Others: The specific situation in the competition is decided by the referees of each competition; The chief referee and the deputy chief referee are responsible for the interpretation and adjudication of technical problems of specific projects; The right to interpret this activity is given to the Human Resources Department.
Third, the details of the skipping competition
The person who skips rope more times in one minute wins; If it is a play-off, the time is half a minute. Hula hoop: the side with more inner circles in 3 minutes wins; If the number of times is the same, you have to call one more minute. The hula hoop stops counting as soon as it touches the ground, and it is not allowed to be adjusted with the help of the handrails during exercise, otherwise it will be handled in violation of regulations and stop counting. Kick shuttlecock: The player who kicks shuttlecock more times in one minute wins. When the badminton landed, it stopped counting.
Hotel event planning 2 1, holiday restaurant atmosphere.
And from what aspects is the atmosphere reflected? In restaurant consumption, food is only one of the requirements of consumption, and more people demand the overall service of the restaurant. So the atmosphere of the whole restaurant should be decorated accordingly. And how to decorate is also particular. If it is a theme restaurant, it should be arranged according to the theme of the restaurant. In general, you can refer to the following:
Lighting, the intensity of restaurant lighting and the illumination of light color have an important influence on the dining mood of catering consumers. Reasonable restaurant light color can not only stimulate consumer desire, but also make consumers eat happily in a visually comfortable restaurant environment.
Tone and different colors can cause different associative artistic conception of catering consumers and produce different psychological feelings. If the color of the restaurant is properly matched and eye-catching, it is of great significance to the emotional adjustment and conflict prevention of catering consumers and restaurant waiters.
Layout and the overall atmosphere of the restaurant are another important factor for consumers to have a pleasant dining psychology. If its layout can be designed according to the theme of the restaurant and the consumption psychology of the catering market, it will be favored by customers.
Dining table, put a bottle of brightly colored flower arrangement or potted flowers on the dining table, such as roses, azaleas, Milan, etc. Its gorgeous colors and rich fragrance can make people's brains in a leisurely environment and increase consumers' appetite.
Sound, the specific sound effects in a restaurant can create a unique atmosphere. The restaurant is decorated with a small landscape, and the tinkling sound of rocks dripping into the spring makes people feel like walking by the stream beside the spring. The restaurant plays some flowing background light music, such as clayderman's piano music. Can make the dining mood of catering consumers particularly comfortable.
Some people like mountains and rivers, others like family ties. Setting up an elegant hotel restaurant environment is the first step to do a good job in May Day promotion.
2. The service of the restaurant during May Day.
In the promotion activities, the human factor is very important, which reflects the attitude of a restaurant. Everyone likes to be respected and noticed. Excellent service can conquer the hearts of consumers and make them remember you firmly. Therefore, before the promotion, we should do a good job in basic service training, promotion characteristic training, attitude cognition training and so on. , so that the promotion activities can better play its effect.
3. The menu innovation of Labor Day restaurant.
Consumers like new things and have a desire to taste new dishes. Use several new dishes to attract consumers and satisfy their freshness.
4. The consumption level of restaurants during May Day.
Most consumers like affordable consumption, and restaurants have many ways to promote food. Different dishes can provide different value-added packages for consumers to choose from, but the pricing of prices is also particular. As follows:
Dishes, many merchants will launch corresponding packages and launch corresponding dishes for consumers to choose from.
Production allows consumers to participate in the whole production process, which can better satisfy consumers' sense of accomplishment and desire for experience.
Watch, put food in front of consumers, attract consumers' attention, and add invisible signs to restaurants.
Price, which attracts consumers through price, is also a common method used by merchants. If the price is not lowered, it will also reduce the brand of the restaurant.
Gifts, providing some holiday-related gifts can stimulate some consumers. For example, you can get gifts by booking in advance, and you can get some gifts if you spend more. Gifts should conform to the brand style of your restaurant.
The third teacher of hotel activity planning-as warm as the sun, as warm as the spring breeze, as sweet as a clear spring.
More severe than fatherly love, more delicate than maternal love, and purer than friendly love.
On the occasion of Teacher's Day, xxx Hotel wishes all teachers a happy holiday, during which special activities for Teacher's Day will be launched. These activities are as follows:
During September10-September 17, you can enjoy a 4.5% discount on the retail price when you stay in the hotel with a teacher's card (except weekends) and a 15% discount when you dine in the hotel restaurant (except for tobacco, alcohol and seafood specialties).
From September 10 to September 17, the teacher presented a beautiful dish.