Online Hotel School

Welcome Guest !
please login or register a new free account.

Home | Archives | Submit Article | Top Rated | Advance Search | Contacts Us | Rss Feeds

    Main Categories
Accounts Training
Banquets and Conferences Training
Bar Training
Food and Beverage
Food and Beverage Checklist
Food and Beverage Manual
Food and Beverage Policies
Food and Beverage Policies and Procedures
Food and Beverage Procedures
Food and Beverage Service
Food and Beverage Training
Food Production Training
Free Hotel Management
Free Hotel Management Training
Free Hotel Training
Front Office Checklist
Front Office Manual
Front Office Policies
Front Office Policies and Procedures
Front Office Procedures
Front Office Training
General Category - Hotels
Hotel Checklists
Hotel Construction and Development
Hotel Engineering
Hotel Forms
Hotel Licences and Permits
Hotel Management Training
Hotel Schools
Hotel Standards
Hotel Terminology and Glossary
Hotel Training Videos
House Keeping
House Keeping Checklist
House Keeping Manual
House Keeping Policies
House Keeping Policies and Procedures
House Keeping Procedures
House Keeping Training
Human Resources Training
Kitchen Checklist
Kitchen Manual
Kitchen Policies
Kitchen Policies and Procedures
Kitchen Procedures
Kitchen Training
Purchase Training
Restaurant Training
Room Service Training
Safety and Security Training
Sales and Marketing Training
Standard Operating Procedures
Stores Training
Wine Training

  More Options
Most read articles
Most rated articles

Subscribe now and receive free articles and updates instantly.
Your name Your Email

titles description    advance search
Published : November 04, 2011 | Author : Santosh
Category : Hotel Management Training | Total Views : 2624 | Rating :

International Hotelier and Trainer.

        Answer within "three" rings, as more than three rings simply implies to our guests that we do not need their business or we do not want to help them.

        Smile on the telephone. It is amazing how the guest can feel the difference - and you too!

        Use the guest's name if possible, especially if the guest calls from their room and their name shows on the telephone screen. There is no excuse to miss a chance to recognize the guest.

        When necessary ask the guest, "May I place you on hold, please?" You never know who is calling and from which country the person is calling. It should be left up to the discretion of the caller to decide whether or not they want to be put on hold.

        Never ever screen calls, as this can be perceived as a very impolite gesture on your part. It could appear as though you are telling the guest that the person they are requesting does not want to speak to them.

        Eliminate call transfers whenever possible. You "own" the call and you have to provide for the guest's satisfaction. Do not pass this task on to someone else.

        In case the guest you are trying to locate cannot be found, ask if the caller would like to call back at a later stage or if you could take a message

        Adhere to voice mail standards.

You should speak with a clear voice using good intonation. Be polite at all times.

To Download 330 Plus Hotel Training and Management Tools, Please Visit :

1 2 3 4 5
please rate this article     Poor
Most viewed articles in Hotel Management Training category

Hotel General Managers Handover Checklist
Hotel Pre Opening Checklist
Rooms Division Department
Food and Beverage Budget
Hotel Quality Assurance Checklist
Most recent articles in Hotel Management Training category

Easy Quiz
Hotel Training Tools Special Offer
Hotel Answer Cards
Online Hotel Quiz
Manage Hotel Ebook
Guest Service Directory
General Manager Handover Checklist
Food Costing Template
Breakeven Point Calculation
80 Hotel Tools

 Visitor's Comments !

there are no comments...

    Random Pick
Kitchen Training Guide for Hotel Kitchen.

Total Articles
Total Authors
Total Views
Total categories

Delete cookies set by this site | Top   

Online Hotel School
Copyright 200-2011 © Online Hotel School