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How and rooms are we going to sell neto sell next weeks 

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How and rooms are we going to sell neto sell next weeks 

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Previous in house guest lists should be reviewed to look at hotel occupancy. Rooms can be deducted from stock during quieter periods. Only a small percentage of room stock should be put OOO at any one time.

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Overbooking  the results will be find another płace for guest to stay 

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Overbooking  the results will be find another płace for guest to stay 

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Reception/reservations team should forward call guests prior to arrival, offering activity recommendations and restaurant reservations. This should decrease the number of hotel guests scheduling reservations on the day of arrival.

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-slowdown in service
-no consistency in quality control
-people  waiting
-not enough input to produce output
-poor finance management (budgeting and cash flow)

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Unsatisfied guest due to the long waiting time to be served

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Ask guests to specify estimated arrival times upon making a reservation. Rooms can be prioritised in that order and sufficient staff an be schuled to deal woth the rush on check-ins.

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Handover timing - handover done at same time as guest checkin time - reception

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Handover timing - handover done at same time as guest checkin time - reception

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Small lobby. Direct access to guest toilet, meeting room, function room, guest lounge, restaurant and bar

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Old operational methods

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Speed of arrival/departure service

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communication between

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communication between each staff

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communication

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communication between each staf

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Communication between each staff
Service quality control

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Communication breakdown between smaller kitchen and main kitchen causes customer orders delay/mix ups/ lost orders

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Service quality
Capacity
Lean to improve productivity

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Double entry points to restaurant leaves staff in 2 places at one time

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Design layout of the hotel

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Timings in room service
Bad management
Till system down
Communication
Out of stock items
Absence of staff
Quality of service
Speed of service