Course Objectives
Integrate concepts from previous lower division classes into a comprehensive project
Apply hospitality concepts to a real world scenario.
Identify, analyze, and apply hospitality marketing data
Assignment:
For a hospitality operation to be successful, there need to be clear standards. These standards can be used to develop training as well as to evaluate employees. Service standards are essential in ensuring that guests receive a consistent level of service, regardless of how often they come to the establishment or at what time of day they visit.
Create a service plan for your hospitality operation. This should include the following elements:
A staffing guide (how many staff members of each job description you need based on the level of business).
Service standards.
One example of Front of House (FOH) opening and closing checklists.
One example of Back of House (BOH) opening and closing checklists.
Please submit your assignment.
You will be graded on the following:
Standard
Percentage
Adherence to deliverable length, proper grammar, and APA format.
10%
Staffing guide
30%
Steps of service/service standards
30%
FOH and BOH examples of opening and closing checklists
30%
Total
100%
……………………….Answer preview…………………
Through the creation of policies and standards for the hotel, the hotel shall set up the benchmark which the must meet(Andrews, Boyne, Law, and Walker, 2010). This shall help in improving the experience of the hotel’s customers, distributors, and suppliers. Clients who have positive experiences with the hotel are more likely to become loyal clients(Anthony, 2010). The standard and policies shall include:-
serving the clients with courteousness………………………………..
APA
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