MARKETING This is very crucial as we must sensitize the word that we are

Marketing this is very crucial as we must sensitize

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MARKETING This is very crucial as we must sensitize the word that we are operational. Some of the marketing strategies to adapt. Develop a hotel website Start working on online marketing and will use hotel promotional sites. We will use the hotel websites and the site as it deals with conferencing and private functions. This website and online marketing will still be used once we have other upcoming projects e.g. Accommodation, Outside Catering etc. Use of banners and billboards Friars & brochures Word of mouth which is a very effective way of Marketing This document is a good checklist for the director and investor to ensure she is well versed with hotel and restaurant policies. Regarding the above mentioned subject, idly find a summary of training programme that will be conducted at Azuri Restaurant. We shall provide a detailed document on the hotel and restaurant policy/procedures and the content will be as follows: The company
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Employee introduction and disclaimer Code of conduct Equal opportunity employer Cultural diversity Training and development Succession planning Conditions of employment, benefits, remuneration, hours of work, rest periods,Lunch periods, days off, public holidays termination of employment, RESIGNATION. Company clearance and pre exit interviews, employment status, and change of status, confidentiality and disclosure. RULES, POLICIES AND PROCEDURES Attendance, time keeping, abseintsm, time and access control, roaster, alcohol and drugs, substance abuse ,falsification of documentation, eating and drinking, guest complains. Guest facilities, keys, acess cards and codes, lost property, medical examanations,name badges,. ACCIDENTS AND SAFETY FIRE EMERGENCY DRES CODE APPERANCE AND HYGIENE SEXUAL HARASMENT+ DISCIPLINARY PROCEDURESRS. TRAINING PROGRAMME FOR FOOD AND BEVERAGE DEPATRMENT We will also develop duties and responsibility for alls staff in the departments to ensure everyone understands their specific roles service department EQUIPMENT We need to ensure we have sufficient service equipment for smooth flow of service.. The list is wide and to include, dinner plates, dessert plates, cal plates, salt and pepper shakers and more importantly; Bostonian nappy bowl Cocktail steam glass Cocktail white and red steam glass Cognac steam glass S/steel ice bucket
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S/steel wine bucket Wine bucket stand Non-slip round trays Mahogany wooden rectangular trays Sizzler platter-oval shallow Roll top Rectangular chaffer Electric soup warmer Cake display unit Side board for proper misen-place MANAGERS AND SUPERVISORS Develop a document on staff rules and regulations which is very fatal for staff discipline. Must understand company concept, industry analysis, customer analysis, competitive analysis, strategic plan marketing, distribution, revenue management and operational plan.
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