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titles description    advance search
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Restaurant Table Top Specifications
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China, glass and silver should be of a high quality. Table top should look elegant but simple and must meet the following standards. 1. Base plate or show plate (if it fits with the concept). 2. Dinner fork and knife (polished before each use) for western food menus only. 3. Water glass/wine glass placed at tip of knife (optional)
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Hotel Sales and Marketing Policies– Entertainment Check Policy
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All entertainment requests have to obtain advance approval by filling a request form with the signature of General Manager. In case of an unexpected entertainment request, a request form has to be filled in & approved by General Manager, Deputy General Manager or at least by Division Head them sent to the Income Audit of Finance Department next day. On the request form, the following information has to be stated clearly: Client’s name & position, company name & the reason for invitation.
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Hotel Credit Policy – Direct Billing Authorization
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POLICY: Hotel Clients interested in establishing a direct billing relationship with the hotel must comply with the minimums, limitations and procedures set forth in this policy. PRIMARY CONTROL IMPLEMENTATION AND RESPONSIBILITY: It is the booking Sales Manager's responsibility to establish a method of payment prior to the group’s arrival. The Director of Sales and Marketing, Controller/DOF and General Manager are responsible for administering and monitoring adherence to this policy.
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Hotel Design
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- Design Brief - Among the first tasks of the hotel development process is to establish the design brief or programme for the proposed hotel. This is a cooperative effort, based on the feasibility study with input from the owner, management company, architect, and numerous consultants.
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    Random Pick
Hostesses should always ensure that the table selected is to the guest’s satisfaction before beginning to seat them. It is far too common that we are escorted to our tables by hostesses who, once at the table, set our menus on the table, invite us to enjoy our dinner and then simply turn and walk away – often before we are even seated. Hostesses need to devote time to each guest they seat in providing a very welcoming and service-oriented introduction to the restaurant which they serve.

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