Art of Service
Services
S = Smile E = enthusiasm R = rapidness V = value
I = impression C = courtesy E = endurance
A means of providing a tangible touch lives even harder.
And failed to go down easily. Service will be created immediately and serve immediately, or almost immediately, the delivery of services from the provider to the customer.
Something tangible is not clear.
It comes in the form of time. Format is the psychological environment.
Satisfaction in term of service that matches the language services that might be the definition of services that can lead to better performance.
The importance of the art of service
The development of the tourism industry that is responsible. It is very important.
Good for services The tourism industry is making progress in determining policy.
Tourism and approaches to meet the satisfaction of tourists. Or service, as well as
To improve the quality of work. To make things simple for the user.
Nature of services
Service features that can be classified into one of four ways.
1. Can not tangible means that consumers can not see, hear, feel, taste or smell, making it impossible to try the product before making a purchase, such as surgery. The passenger on the plane
2. The split means that the production and consumption occur at the same time.
As consumers decide how to cut hair at a barber shop and the barber began manufacturing process. And consumers get a new haircut at the same time.
3. Uncertainty is the quality of the service will vary based on provider. And depending on when, where and how it serves as an overview of the hotel, which has a staff that does the same.
4. can not be stored. Service is something that can not be stored in warehouses or warehouses. The service took place, marketers will not be sold or kept for later use.
Food and Beverage Service
F & B department is a department that serves food and drink Food and Beverage Service department or service is an opportunity to connect directly with guests.
Service or have served no less important than the taste or quality.
Food ever And some even think that the service is more important than the food again.
However, both have good concurrently. Food is delicious And have good service
You need skilled staff who are skilled in doing some work as a lap by lap guests from a large bowl and using heavy cutlery and plates to hold 3-4 cards that food is not. feeding six,
The waitress must have skills in dealing with people. I need to talk to guests who come to the restaurant. The waitress said they like it. "Forces or sell food," ever since the authorities recommend or sell products related to food.
Good service also includes having the right rhythm to serve when guests want something quick to respond quickly.
Services include
F/B F/O H/K K/C
-Restaurant -Receptionist -Executive Housekeeper -Section Chef
-Catering -Gest Relation -Head Housekeepe -The Vegetable Chef
-Room service -Uniform -Room Attendant -The Pastry Chef
-Mini bar -The Rousseur Chef
-The Chef in charge of the larder or cold kitchen
How Served
Served in a series of popular events before the first chord food will be bread, which must be opposite each other in front of the oldest in the table and on the opposite side of the bread is thick paste. elder Served him right, and must always be served with either no table served separately or as a single person or a drill. The restaurant is divided into a chord. Which will be divided into four major chord. The first chord is a salad Two chords soup Maine chord or chord, three main dishes, such as meat and dessert to finish with a final chord. The drink is red wine, white wine, spa Viking wine and other drinks water in places.
Manners in the dining roundtable
Using tools from the outside inward or toward you.
Review in the fixed amount of time is not fast or too slow, because the people who eat the slowest in the table view is uncultured.
If you finish a rally or a spoon to eat the right side of the plate, so that employees are aware that we are finished.
No loud noises while eating
Previous guests dining etiquette
When guests come to move the chair to the oldest, if not, move the chairs to a woman before.
Unfolded a napkin and put down a lap that is lightweight with his right hand.
Tableware accessories
Butcher Knife Salad knife
Spoon dessert spoon
dessert fork salad Fork
meat fork glass
coffee Set butter knife
Coffee Spoon