Unit number and title | Unit 3 : Customer service | Start date | 1/11/2012 | Deadline | 22/11/2012 | Assessor name | Pratika Teyssedou | | Assignment title | Customer Service Scene: Ibis Hotels | The Purpose of this assignment is to: Understanding of customer service policies and the purpose of promoting a customer-focused culture and to gain skills to provide customer service. | Scenario : Ibis Hotels, the worldwide economy hotel brand of the Accor group, offers consistent
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CHTP REVIEW: Hotel Technology Cihan Cobanoglu, Ph.D., CHTP University of South Florida SarasotaManatee May 5, 2011 HFTP What To Expect Multiple Choice and True/False 4 Sections 250 – Choose most correct answer 75% Passing grade in each section HFTP Review Topics General Technology: Network Administration Emerging Technologies Telecom System Architecture Hotel Technology: Accounting / Payroll / HR Food and Beverage Lodging Applications Targeted Technology:
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SINGAPORE HOTEL INDUSTRY ANALYSIS Prepared by: Nazia Husain Marketing 558: Marketing Across Cultures TABLE OF CONTENTS Contents EXECUTIVE SUMMARY 3 HISTORY 4 GOVERNMENT 6 CULTURE 6 Religion 6 Language 7 Economy of Singapore 8 Trade 9 Employment 10 ASEAN 10 MACRO-ECONOMIC REVIEW OF SINGAPORE 11 Economic Factors 11 Macro-environment factors and hotel industry 12 INDUSTRY ANALYSIS 14 Hotel Demand 15 Hotel Supply 16 COUNTRY CLUSTER ANALYSIS 17 Regional Analysis
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ROSEWOOD REPORT 1. REVIEW KEY FACTS. Rosewood Hotels and Resorts (Rosewood) is a private hotel management company. Brand Rosewood is only known among hotel professionals. Rosewood differs from its completion by giving uniqueness to its hotels. Rosewood hotels carry their own brand. Rosewood hotels are unique, each hotel is one of its kinds, and they are creative and flexible. Each hotel’s interior, exterior and menu reflect the local culture and define the local philosophy. Rosewood growth
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ANALYSIS ON THE PAST AND THE FUTURE OF HILTON HOTELS Spring Semester, 2015 1. EXECUTIVE SUMMARY In this report we analyze Analysis on the past and the future of Hilton Hotels. The first part of the report concentrated on the literature review about Hilton Hotels’s background, followed by analysis of the past and the future of Hilton Hotels in the second part. In order to create linkages, we chose the core related their strategy in Hilton Hotels like OnQ and Customers Really Matter (CRM). 2
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operations and service. The “Support” activities include HRM, technology, infrastructure and procurement. Before we start the consideration of Hilton’s needs, we need to identify which activities need to focus on. Lets start from “Support” activities that Hilton hotel needs to focus on: 1) Infrastructure As we know that Hilton Hotel is an international hotel with many resorts and accommodations around the world. One of the hotel’s goal is that expectations to get high quality of hotel service must be
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Introduction Service describes as any act or function performed for a customer or client. As more firms join the competitive market with similar product, service becomes important differentiator that also very important for customer. All services are experiences from the customer deliver from people who involved; the invisible process and the physical evidence. Services here in some way delivers differently with my culture back home in Indonesia. However, the goal is the same to achieve customer
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setting and state of the art for anything of its quality. The property will be a 5 star resort with 300 rooms and will 24 hour service. The property will be like any other 5 star properties as far as department make up, with all the departments that are essential in making a hotel hold a 5 star rate. In addition to our room revenue we will have dining options in the hotel that are unique in different ways so our clients will have a choice of a wide array food and beverage. Some of the bar options
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be examined in order to conclude how teamwork makes these businesses tick. 1. Food and Beverage The food and beverage industry is often a hectic one, but in order to maintain balance, teamwork, leadership, and communication is required. According to Introduction to Hospitality 6e (Walker), this chain of organization begins with the director of food and beverage. Walker explains that the director is responsible for the overview of restaurants, kitchen, room service, and lounges. In addition, Walker
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and changed the name by Sheraton Hotel in 1994. Public areas of the hotel include two restaurants, a lounge-style glasses and a lobby lounge. The facilities include 24-hour business services center as secretarial support and access to computers. At the same time, a ballroom, capable of sitting 550 people, and nine smaller function rooms. The occupancy rate of the hotel (often used as a measure of commercial viability) exceeds 95%. Overlooking Hyde Park, the hotel building has 559 rooms and including
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