* * * Secretary of the Communist Youth League Committee of Wenzhou Municipal Committee

Zheng Shan came to the Youth League Working Committee of our Association to conduct research activities.

On October 25th, 65438/KLOC-0, Zheng Shan, secretary of the Youth League Committee, and Ni Qingkai and Huang Hui, assistants, came to the Youth League Committee of our Association to conduct research activities. Huang, secretary of the League Working Committee of the Association, Ye Xu, deputy secretary, and members Jin Weiping, Ge Haiyan and Huang attended the meeting.

Secretary Zheng Shan first conveyed the relevant documents of the Communist Youth League Committee, such as Several Issues on the Organization Reorganization after the Reform of Municipal Party and Government Organizations, and On the Establishment of the Working Committee of the Communist Youth League of Wenzhou Municipal Enterprises.

Then, Ye Xu, the Communist Youth League Working Committee of the Association, reported on the main work, activities and future work plans of the Communist Youth League Working Committee since its establishment, and all members made supplementary speeches.

After listening to the report, Secretary Zheng Shan affirmed the great work and achievements made by the League Working Committee of the Association some time ago. And gave instructions on the current work of the Communist Youth League:

1. Give full play to the advantages of the industry, unite and lead the youth of the League members, study hard, love their jobs and devote themselves to modernization. It is necessary to further improve the work of young migrant workers and make efforts for the economic development and social stability of our city.

2. Continue to improve the organization of league organizations at all levels, and work in accordance with the "Regulations on the Work of the Communist Youth League" to ensure organizational security and work norms. Require the general manager of each enterprise to strongly support the work of the * * * Youth League Committee.

3. Build a learning platform, organize training and study for grassroots cadres, and improve the level of leadership. Organize group classes and remedial classes. At the right time.

4. Continue to do a good job in recommending young people's civilization numbers and young post experts. Further develop social activities of young volunteers.

Finally, Huang, secretary of the Youth League Committee of the Association, made a speech. She thanked the leading comrades of the Communist Youth League Committee for their concern for the hotel catering industry and said that she would study and implement the next step in accordance with the spirit of the leadership's work instructions.

Lin Chonghai, Secretary General of the Association, also attended the meeting.

Another news: On April 28th, the League Working Committee of the Association asked Bai Yuchun, the youth civilization number of the League Committee and the secretary of the steering committee of youth post expert activities, to report and explain the recommended scope. The Communist Youth League Committee reiterated that the recommendation of hotels and catering industries shall be examined by the Communist Youth League Committee of the Municipal Hotel Association, and opinions shall be signed and reported to the Communist Youth League Committee. (Contributed by the League Working Committee of the Association)

Industrial standard

Notice on printing and distributing the "National Code of Professional Ethics for Catering Industry"

Editor's Note: According to the requirements of the State Economic and Trade Commission, the National Code of Professional Ethics for Catering Industry formulated by China Cuisine Association is hereby issued to you, hoping to organize catering enterprises to study hard and strengthen publicity in light of the actual situation, so as to promote the construction and healthy and orderly development of professional ethics for catering industry in China.

National code of professional ethics for catering industry

In order to implement the implementation outline of Theory of Three Represents of the CPC Central Committee and citizen's moral construction and the spirit of the Opinions of the State Economic and Trade Commission on Further Strengthening the Construction of Commercial Professional Ethics in China's Catering Industry, carry forward Chinese catering culture, establish an honest and trustworthy style of the industry, strengthen industry norms and self-discipline, improve the overall quality and social image of the industry, better serve consumers and promote the healthy development of China's catering industry, China Cuisine Association, as an industry association of China's catering industry, is based on relevant national laws.

First, strictly abide by national laws and industry regulations, and consciously implement relevant national policies. Catering enterprises should consciously abide by the relevant laws and regulations promulgated by the National Food Hygiene Law and the Measures for the Administration of Food Hygiene in Catering Industry. An enterprise shall conform to the industry standard of "Conditions and Technical Requirements for the Opening of Catering Industry", refuse to use disposable foamed plastic tableware, refuse to process and sell animals and plants protected by state regulations, abide by laws and regulations, pay taxes according to law, and establish a good social reputation and image.

Two, to ensure food hygiene and safety, promote green catering, and effectively protect the health of consumers. Food preparation and catering services should implement hygiene standards to ensure hygiene and safety. Manage safe and healthy food. It is necessary to promote the in-depth development of the national catering green consumption project, strictly control all aspects of hygiene, quality and environmental protection, ensure that goods are purchased through legal channels, avoid counterfeit and shoddy goods, avoid catering accidents, keep the shop environment clean and tidy, properly dispose of garbage and waste, create a good environment for consumers' safe and healthy consumption, meet people's consumption requirements and safeguard consumers' interests.

Three, the implementation of price tag, so that the price is fair and value for money. All the products and services supplied should be clearly marked, publicly and clearly marked, so as to achieve fair pricing, complete items, genuine goods and value for money, strengthen the business philosophy of "customer first" and "honesty and prosperity", and put an end to price fraud, profiteering or low-price competition.

Four, strengthen management, quality service, cultivate brand and reputation. It is necessary to strengthen the establishment and strict supervision of enterprise management rules and regulations and management systems. Firmly establish the purpose of serving wholeheartedly, and do a good job in service actively, enthusiastically and standardly. At the same time, we should constantly explore and innovate, promote scientific and technological progress, improve service content, constantly improve management and service level, advocate democratic management and civilized management, and strive for brand-name enterprises and reputable enterprises.

Five, the establishment of professional manager system, improve the quality of industry personnel. In order to be in line with international standards, China Cuisine Association should establish and implement the professional manager system of catering industry to promote the standardization and scientific process of enterprises. It is necessary to intensify moral education and business training in industrial enterprises, improve ideological and moral quality and technical and professional quality, advocate the fashion of respecting teachers and loving apprentices, and helping others rather than learning, so as to cultivate a group of high-quality talents with high integrity and better promote the progress and development of industrial enterprises.

Six, to carry out fair competition, the pursuit of integrity first. Take "doing business with morality" and "taking honesty as the foundation" as the business philosophy of the enterprise, adhere to the principles of fairness, equality and integrity in competition, and oppose vicious competition. We should consciously abide by and perform the contract, prohibit infringing on the reputation and rights of others, establish friendly and fair credit relations with employees, customers, suppliers and other parties, and prevent bad disputes. We should be honest and win people's trust.

Seven, promote the reform of catering, advocate scientific and healthy consumption. China Cuisine Association continues to promote banquet reform, advocate scientific and healthy consumption, further change traditional eating habits, advocate civilized dining, moderate ordering, full eating, nutritious diet and healthy consumption, promote small dishes and avoid consumption, effectively guide customers to order food reasonably and consume scientifically, which makes the banquet reform in China go deeper and deeper.

Eight, the establishment of industry credit files, strengthen industry supervision and self-discipline. Give full play to the organization, coordination and self-discipline of China Cuisine Association and local trade associations, establish the credit system of catering industry and member enterprises, gradually establish bad records and credit files of members and enterprises, formulate reward and punishment measures, improve the evaluation mechanism, strengthen the supervision and self-discipline of industry integrity, and promote the professional ethics construction of catering industry in China.

September 5(th), 2002

Boutique style

Make a fuss about service and ask for benefits from modern management.

—— Record the development of Wenzhou Ouhai Hotel.

Ouhai Hotel is located in Jiangjun Bridge, Wenzhou City, adjacent to 104 National Road, with convenient transportation. The hotel has simple and elegant architecture, pleasant courtyard scenery and complete supporting facilities. There are 35 guest rooms 1 room, 6 meeting rooms, a restaurant1room that can accommodate 600 people at the same time, 28 lunch boxes and banquet halls, and it is equipped with chess and card rooms, gyms, business centers, beauty salons, car rentals, internet cafes and other supporting facilities.

In recent years, the development of Wenzhou hotel industry has shown a straight upward trend, new hotels have sprung up like mushrooms after rain, and the competition of the whole hotel industry has become increasingly fierce. In the fierce market competition, Ouhai Hotel has grown and developed among hotels of the same size, and its management has embarked on the track of sustainable development, both economically and socially, which is impressive and attracts the attention of some three-star hotels. Recently, the author conducted an interview with Ouhai Hotel, and the hotel leaders deeply realized that this was a fuss about service and a benefit from modern management.

All-round mechanism reform

Ouhai Hotel was founded in 1984, formerly known as ouhai district People's Government Guest House, and is a state-owned unit. In the early 1990s, Wenzhou's economic development entered a stage of rapid development, and major hotels and restaurants in the urban area also underwent large-scale reconstruction and expansion. In order to meet the needs of market development, 1994 raised more than 20 million yuan to rebuild and expand the guest house. 1995. Hardware construction is difficult, financing is difficult; Software construction is more difficult, and it is difficult to change ideas. As soon as the closed operation of government guest houses entered the market, the old and new ideas collided. Employees who are used to eating "big pot rice" always hold the unchangeable concept of "master's law", and it is difficult to accept new service methods, such as standing service, audio service and active service, which is unacceptable to most old employees who have worked in guest houses for more than ten years. In this case, how to change the mechanism and make the original guest house squeeze into the ranks of foreign-related hotels is a big problem for hotel leaders. At this time, they clearly realized that changing employees' concept and service consciousness is the key to realize the transformation. So, after nearly a year, employees were organized to train and study in tourist schools and star-rated hotels in batches, and professional teachers were invited to teach in hotels. Through professional training and on-the-spot investigation, employees understand the development trend of the hotel market, and ideologically realize that hotels and restaurants, as government guest houses, have no past situation and a realistic sense of crisis. At the same time, they also strengthened their sense of responsibility as business owners, and turned pressure into motivation in time and put it into practical work.

Then, starting from reality, the hotel sets up a scientific and reasonable management system, fully embodies the spirit of "who is in charge, who is responsible", and combines responsibility, power and benefit to realize step-by-step management and step-by-step responsibility. By the end of 1995, the whole management network was basically formed, and the previous director management system was replaced by the four-level vertical management system of general manager, department manager, supervisor and foreman. On the other hand, give full play to the functions of various departments, straighten out the relationship between them, make all departments set up completely, have a reasonable division of labor, cooperate and coordinate with each other in their work, and improve the overall work efficiency of the hotel.

Improve service quality in an all-round way

We know how important quality service is to the operation and management of a hotel, but the quality service of each hotel can not be formed overnight. It needs the unified understanding of hotel managers, unremitting efforts and the active cooperation and continuous progress of hotel employees. Over the years, Ouhai Hotel has always regarded "guests first, service first" as the purpose of hotel management, and vigorously promoted and implemented it. All departments should start with solid management, sum up service knowledge and operating rules, compile a book by themselves, and strengthen training. Training is the premise and foundation for hotels to participate in market competition. Only continuous training can ensure the continuity and stability of hotel service quality. Only continuous training can be conducive to the development and self-improvement of employees, improve work efficiency and provide quality services for hotels. Each department insists on a quarterly theoretical knowledge test and a monthly practical operation assessment. The assessment results are linked to the monthly income of employees and fluctuate every month. Strictly control the entrance of employees, and new employees must go through a rigorous interview and written test. Before taking up the post, you should receive 1~2 months of pre-job theoretical knowledge and practical training. After taking up the post, you have to go through an internship period of nearly half a year, and you can officially take up your post after you are completely qualified. At the same time, in terms of recruitment standards, we have raised our requirements and actively recruited a number of college graduates. At present, among front-line service personnel, employees with technical secondary school education or above account for 30%.

Set up a service quality inspection team, which is personally supervised by the general manager, and the training supervisor takes the lead in daily inspection affairs, including appearance, courtesy, audio service, environmental sanitation and maintenance of facilities and equipment. The service quality is routinely checked once a day, and the on-site punishment system is implemented, and the general manager leads the team to conduct random checks. Service quality inspection takes service standards as the standard, takes quality service as the core, urges employees to keep up with the joneses, learn and catch up with others, enhances the overall service quality consciousness, takes "the guest is God" and "the guest is the parents of food and clothing" as the motto, puts themselves in the guest's shoes, and actively does whatever the guest needs and is satisfied with, such as one-stop service for the meeting team, from reservation and venue,

On the basis of the original smile service, respectful service, standardized service, patrol service and flexible service, we have recently carried out advanced service, value-added service and subtle service among employees, which have been well received by our customers. Ouhai Hotel is the first unit in our city to launch the service of young league members wearing the league emblem, which has been well received by the Youth League Committee. Excellent service not only brings good economic benefits, but also establishes a brand-new image of the hotel in front of the public and its reputation rises. In a recent "Please Show Your Points" activity, the satisfaction rate of guests with hotel services reached 99.6%. Zhejiang TV, East China Travel News, Jiangnan Travel News, Wenzhou Daily, Wenzhou Evening News and other news organizations. Everyone reported the excellent service of this hotel.

Brand-new business philosophy

In the fierce market competition, in order to gain a foothold in the market, we must learn from each other's strong points, excel others and strive to create characteristics. Ouhai Hotel adheres to the business philosophy of "making profits three points, welcoming guests from all over the world with a smile", standing on the standpoint of guests, doing enough articles on consumption standards and winning a wider range of customers.

Room management, grasp the direction, be flexible, public relations marketing, attract guests, establish the concept of "batch is better than retail", consider the long-term development of the hotel, adhere to the principle of mutual benefit, actively establish a cooperative and complementary partnership with travel agencies, and attach importance to attracting and receiving conference and tourism teams. The average house price of group reception is often lower than that of retail, but it can increase the total amount, increase the occupancy rate, attract repeat customers and improve the hotel grade. Attract a certain proportion of long-term guests, and then bring some business guests through long-term hotels; According to seasonal changes and guests' requirements, in the off-season of meetings and group receptions, hourly rooms and lunch break rooms will be launched. Although the hourly room and lunch break room greatly increase the workload of the guest room, they improve the utilization rate of the guest room facilities, increase the total business volume, and make profits from it.

With the acceleration of citizens' work rhythm and the improvement of living standards, the whole family dining out has become the consumption mode of most citizens. A sanitary, clean, elegant and affordable restaurant naturally becomes the first choice for citizens to consume. Ouhai Hotel is located in government offices and residential areas. It firmly grasps this business opportunity, puts down the shelf of high consumption of hotel catering, actively plays the slogan of popular consumption, sets three different price levels of high, medium and low in the price positioning of catering consumption, increases the share of tourists, and increases the total business volume, from family packages, low-priced business meals and 300 yuan/table working meals. In particular, 300 yuan/Table's working meal has become the fist product of hotel catering and enjoys a high reputation among consumers. At the same time, it pays attention to the exquisiteness of hotel special dishes and the introduction of new dishes. For example, the Ouhai special series of dishes compiled by the hotel will remain unchanged for five years. On the one hand, take the initiative to go out and learn from the classics, pay attention to market dynamics, and develop new varieties of dishes; On the other hand, actively introduce and strive to make the dishes innovative and distinctive. 200 1, the hotel invited the famous chef of Shaoxing Xianheng Hotel to serve as the chef at Ouhai Hotel to launch Shaoxing Food Festival. This year, on the eve of the Expo and the Provincial Games, the Hangpai Food Culture and Entertainment Festival was launched, bringing new highlights to the hotel catering business.

In practice, hotels realize that their business is carried out on the premise that the limited number of rooms and other business areas remain unchanged. Even if they are full every day, their business income is limited. In order to further improve efficiency and increase income, while increasing the number of tourists and income, we should save energy and reduce consumption, and save some unnecessary expenses, so as to achieve the purpose of improving profits. Strengthen management and supervision in improving the procurement system, launching energy-saving campaigns and controlling costs.

In recent years, with the development of Ouhai Hotel, we can see that the mechanism reform has made the enterprise find a way out, and the modern management has made it stand firm in the market competition. We believe that the young people in Ouhai Hotel will continue to climb new heights and create new glories with the enterprise spirit of "unity, pioneering and enterprising". (contributed by Ouhai Hotel)

Ouhai Hotel Tour

Ouhai Hotel, located in the west of the city, is a hotel in ouhai district. In terms of hardware construction, it has its unique courtyard style, with small bridges and flowing water, green grass, rotating courtyard corridors and orderly steps, which makes people relaxed and happy. Hall corridor, celebrity calligraphy and painting contrast the corporate culture taste, cultivate guests' aesthetic taste and leave a good image.

-Comprehensive Decoration Service Exhibition

Autumn in October, sweet-scented osmanthus fragrance, 2002 China Light Industry Expo, the 12th Provincial Games followed.

In order to do a good job in the reception during the National Day and the two sessions and establish a brand-new image of Ouhai Hotel, as early as three months ago, we took out an overall plan to update the hotel facilities and equipment, invested nearly 2 million yuan to completely decorate the dining room, box and kitchen, renovated the rooms on the south second floor, updated the carpets and furniture in other rooms, and repainted the exterior walls of the hotel; While speeding up the hardware transformation in full swing, we should train managers' business knowledge and employees' skills, carry out technical training activities, and strengthen the awareness of security and quality service. The staff are enthusiastic in service, safe and secure, the food supply is satisfactory, and the hotel has a brand-new look, so as to better serve the guests. The reception work during the two sessions was well received by the participants and the logistics service group, and was awarded the excellent cooperation unit of the provincial games by the municipal party committee and the municipal government. The hotel service exhibition showed its own image, which not only brought considerable economic benefits to the hotel, but also produced good social benefits.

-New catering tactics return to nature.

In order to enrich the variety of catering dishes, the hotel specially held the Hangzhou Food Festival, inviting famous chefs from Hangzhou to cook and perform together. West Lake vinegar fish, Longjing shrimp, Dongpo meat, and boy chicken arrived in Wenzhou from Xizi Lake. Strict selection of materials, meticulous production, and attention to the original flavor, the fresh and tender hangzhou dishes not only feasted the eyes of athletes from all over the world, but also applauded the overseas Chinese who came to Wenzhou to participate in the Expo.

In recent years, citizens have paid more and more attention to healthy eating, and urbanites who are tired of eating "big fish and big meat" have gradually favored "farm dishes" and "home cooking". Hotel catering firmly grasps this market trend, actively purchases local products, vegetables and food from Wencheng, Taishun, Yongjia and Cangnan, and has long been linked with some farmers to provide quality goods to hotels on a regular basis. At the same time, in the prominent position of the restaurant display cabinet, introduce all kinds of special dishes to the guests, explain in detail the names, making methods and the benefits of keeping fit, so that the guests can eat with confidence and comfort. For example, Wufeng native chicken, Taishun mushroom dish, Zeya dried radish, Yongqiang mashed garlic bean jelly and so on. Usually, it's hard to eat in the market. There is a lot of choice in Ouhai Hotel, and the affordable price of the dishes is satisfying and full of praise.

-mankind and the earth have a bright future.

The development of hotels depends on human factors. Ouhai Hotel, which is dominated by women, was a group of girls from suburban rural areas when it first opened. Now people have reached middle age and become the general manager, deputy general manager and leading members of various departments of the hotel. They also personally trained a group of new employees, which promoted the continuous improvement of hotel reception capacity.

Whether it is to create civilization or employee culture, hotel girls always go ahead. Whether it is a large or small meeting or an important reception, they can always contribute silently and successfully complete the tasks assigned by their superiors.

In recent years, hotels have been continuously expanded and renovated, and women can do what men can do. Although the salary of the hotel is lower than that of other hotels, the enthusiasm for work never lags behind. Many things happen. Ouhai district's "Dedication to the Country" activities and various literary and artistic activities are among the best in the skills competition and service competition in the city. It is reported that ouhai district recently held a poetry contest and a photo contest named after "Ouhai Hotel Cup", which are well-known and fresh in memory. Cultural taste and atmosphere enhance the cohesion of enterprises and lay a solid foundation for their sustainable development. (Special correspondent)

Tariff collection within the industry

Sunshine Holiday Hotel: Service Highlights

-butler service is introduced on the business floor.

With the intensification of market competition in the hotel industry and the gradual implementation of personalized service in tourist hotels, Ryan Sunshine Holiday Hotel launched the hotel business floor butler service at the beginning of the year according to its own objective situation and customer needs, and implemented the overall responsibility system for floor butler. This is not only the innovation of hotel floor management mode, but also a bold attempt to reform the management operation mechanism.

First of all, the implementation of butler service needs the change of concept. The so-called housekeeper is to manage the floor as one's own home, treat the guests as one's own family and friends, make the guests feel really at home, and create emotional and humanized value-added services with sincerity and sincerity. Secondly, the working procedure is simplified. The business floor is served by two excellent waiters, without other waiters and foremen. The supervisor directly deploys two housekeepers, so that employees can play the dual roles of service and management in the service, provide satisfactory service for the guests, and let the guests feel the warmth of returning home.

Butler service fully mobilized the enthusiasm and initiative of employees to serve customers, improved the service level, and at the same time shifted the original focus from health quality to a new model focusing on service quality, which further reflected the personalized needs, showed its real humanized service, and made employees' responsibilities more clear, the assessment more detailed and the combination more optimized.

-Launching the "Smile Ambassador" activity.

In order to improve the service awareness and service level of front-line staff of the hotel, reflect the service characteristics of four-star hotels, create an atmosphere of "gathering in the sunshine and feeling at home", and advocate the service concept of "enjoying the sunshine and feeling infinite", the hotel catering department took the lead in proposing the implementation of the "smiling ambassador" selection activity at the beginning of the year, which has achieved remarkable results so far and has been well received by guests and peers.

In order to carry out the selection activities smoothly, the Human Resources Department and the Food and Beverage Department of the hotel conducted comprehensive training for employees, including the purpose, content, methods and significance of the selection activities: to make each employee realize the importance of "smile service" and how to do it well, to make each employee a warm messenger to spread "sunshine" through the activities, and to show the guests the professional smile and sincere greetings of sunshine people at all times.

The activity requires every employee to establish a correct service concept, love their jobs, treat their guests as relatives and friends, and achieve "five ones": strangers are the same as regular customers, domestic guests are the same as foreign guests, adults and children are the same, business size is the same, and mood is the same; Do "four tones": say hello, ask questions, answer, walk, send and sing; The theme of the activity is "Smiling costs nothing, but is it significant?" "Did you laugh today?" As the main slogan, the majority of employees actively participate. The selection methods of this activity are various: based on the feedback of guests, combined with the opinions of internal staff, according to specific selection criteria, votes are collected by manpower and catering at the end of each month, and the "smiling ambassador" of each month is selected according to the votes at the end of the year, and the "smiling ambassador" of the year is selected and given spiritual and material rewards.

Up to now, the activity has achieved remarkable results, which not only improved the service level of the hotel, but more importantly, reflected the spirit of Sunshine People and established a good corporate image for the hotel. (sunshine. Holiday feed)

Food culture gathers in Nanxi.

-Nanxi Food Culture Festival and the anniversary of the first floor of Nanxi

Nanxi Food Culture Festival and the anniversary celebration of Nanxi Restaurant on the first floor were held at1October 25th-10/October 24th, and 165438 was held at the same time in Fei Xia and Shengli restaurants. Food culture gathers in Nanxi.

On October 25th, 65438/kloc-0, the famous painters of our city, He, Ma, Chen Chuxin and A Dao, gathered on the first floor of Nanxi and splashed ink on the spot to kick off the Nanxi Cultural Festival. Over the past month, various activities have been going on: bonsai art exhibition 165438-02 on June 2, and calligraphy and painting exhibition 165438+ 10/0/2-08 on June 24.

On the occasion of the opening anniversary of the first floor of Nanxi, more preferential treatment will be provided for the guests: all customers who come to the restaurant for consumption can taste the special snacks of Nanxi series for free and participate in the lucky draw. There are more than 5,000 grand prizes, first prizes, second prizes, third prizes and lucky prizes in this "Consumption Award", including works by famous Wenzhou painters and painters, ancient carved wall hangings, Nanxi gift wine and VIP consumption rolls. , let the guest glad you came.

As we all know, the first floor of nanxi river has launched nanxi river local characteristic farm dishes, advocating green consumption, which has really brought the catering culture of nanxi river into play. This cultural festival is even more unique. For the first time, calligraphy, painting, bonsai and delicious food were displayed at the same time in the restaurant. This taste just meets the consumption needs of guests in Wenzhou and other places, allowing guests to experience a cultural baptism while enjoying Nanxi cuisine. The first floor of Nanxi meets the material and spiritual enjoyment of guests! (correspondent Li)

On the training of hotel catering management personnel

On October 20, 2002, 65438+/KLOC-0-65438+1October 27, 2002, China Hotel Association held the 10th National Training Course for Professional Managers of Hotel Catering Factories in Shenzhen. I was lucky enough to attend this training, and learned the basic conditions and standards of professional managers, tax planning in hotel operation, modern hotel human resource management, professional managers and corporate governance structure, hotel marketing theory and practice within one week. He also attended the symposium between Mr. Lu Shanghuai, Executive President of Hong Kong Hotel Association, and mainland bosses. Director Lu talked about his views on professional managers based on his years of hotel management experience, which left a deep impression on me. He said that professional managers should have many advantages, five of which are the most important. First, the generalist of professional managers is more important than specialty. Learning more extensive knowledge is beneficial to management. Second, the personal connections of professional managers are very important. We should deal with the relationship with your boss or investment company (that is, your superior), guests and subordinates (three-tier relationship); Third, we should have leadership ability. Professional managers should have abundant energy, be able to lead by example, walk 10 km every day (that is, patrol more), be persuasive, influential, driven and capable of execution, and be able to effectively complete tasks. He is also a thoughtful person, a lover, a schemer, a follower, and a person who has a trust relationship with followers; Fourthly, motivation ability, how to motivate subordinates to play their enthusiasm, is the key to the success of a professional manager; Fifth, management ability, professional managers must be able to bring profits to enterprises in order to be qualified and real professional managers.

Huang Quxin, executive vice president of Wenzhou Donge Wailou Hotel, Zheng Zhizhong, general manager of Wenzhou Tangxia Hotel, Chen, manager of catering department of Wenzhou Ouchang Hotel, Lai Wensheng, general manager of Wenzhou Fujian Hotel, and assistant general manager were recommended by Wenzhou Hotel Association to participate in this training certification. According to statistics, at present, eleven people in our city have passed the hotel professional manager certification. (Huang Quxin, Executive Vice President of Dong 'e Wailou Hotel)

Lakeside hotel:

Successfully completed the "Black Anhui Zhejiang"

The reception task of the Mid-Autumn Festival party of the Party and government

? On the evening of August15th of the lunar calendar, the municipal government held the Mid-Autumn Festival Gala for the Party and government in Jiang Xinyu. As the reception work of the party's logistics service, Lakeside Hotel has been carefully prepared, striving for perfection, and made the reception a complete success with high-quality service and rigorous and pragmatic work style.

After the reception task was assigned, the leaders of Hubin Hotel thought that as an old hotel in our city, it was not only the honor of Hubin Hotel, but also a rare opportunity to show its image and improve its service level. Therefore, Hubin Hotel attaches great importance to this reception work, and has set up a leading group for Mid-Autumn Festival reception, headed by the general manager and attended by the heads of relevant departments. They visited the site many times to explore the environment, and after returning, they repeatedly studied and discussed, listed all the things that could be thought of and possible, and worked out specific plans that met the environmental requirements and suited the environmental atmosphere. And implement it to departments and even personnel to solve it.

First of all, for the transportation of dining tables and chairs, kitchen utensils, mouth cloth and all kinds of food, the hotel used seven small four-wheeled vehicles and delivered them to the scene two days in advance.

Second, to solve the personnel problem, under the premise of ensuring the daily work of the hotel, all departments select a group of capable and skilled personnel to support this important reception task.

On the morning of August 15, the hotel leaders personally guided the bidding, and worked tirelessly with the managers and employees of various departments for nearly eight hours to put all the banquet tables, tablecloths and kitchen utensils in order.

As night falls, everything on the lawn in the middle of the river is arranged properly. The yellow tablecloth, supplemented by exquisite tableware, is surrounded by candlelight and flowers. When the distinguished guests arrived one after another at eight o'clock, the service staff dressed in soft pink Chinese shop clothes shuttled across the green lawn like beautiful butterflies. Their skillful technology and warm service left a deep impression on the distinguished guests. After the party, the superior leaders spoke highly of the reception work, pointing out: "We are very satisfied with the elegant lakeside service and good environment and atmosphere." (Lin Yao)

Hotel forum

On the Relationship between "Cat and Mouse"

Wenzhou general hotel xiejianyuan

When it comes to cats, people immediately think of mice. Cats appear as butlers in people's minds, so the only criterion to judge whether cats are good or lazy is whether they can catch mice. "White cats and black cats are good cats if they can catch mice", which is the famous "cat" theory. As a result, many managers pretend to be "cats" and strive to be good cats that can control mice, while managers' employees can only be regarded as "mice". A famous hotel manager once said that "the relationship between the manager and the managed is the relationship between cat and mouse", which is widely circulated in the hotel industry and is relished by people. In that era when the concept was backward and management was neglected, this "cat-mouse relationship theory" undoubtedly played a positive role in strengthening enterprise management.

With the 2 1 century and China's accession to the WTO, people's ideas and social management system will undergo profound changes. The relationship between managers and the managed will be repositioned, the relationship between "cat" and "mouse" will be questioned, and the management concept, management mechanism and management mode of enterprises will undergo profound changes.

What is the relationship between the manager and the managed? We can analyze it from different levels. (Assuming that neither the manager nor the managed person is a shareholder)

From the relationship with assets, managers and managed people are not the owners of assets. They are not "bosses"