Shenzhen Hua 'an International Hotel Reservation Rules and Precautions;

Check-in time is from noon 12 to afternoon 18, and can be extended to 20: 00 pm depending on the check-in situation of the day. If you stay late, please inform the hotel to book a room.

Payment method: front desk payment (Visacard, Peony Card, Jinsui Card, Great Wall Card, Dragon Card, Pacific Card, MasterCard, American Express Card, Dining Card, JCBcard cash).

The room rate includes hotel service charge, excluding other hotel fees, taxes and extra requirements of guests.

Usually, the check-in time of the hotel is 12: 00, and the check-out time on the day of check-out is 12: 00. If the hotel agrees, you can check in early or check out late. If the room is tight, you can add a certain fee as appropriate.

Hotel management is divided into four levels:

(1) Attendant operation layer

If a hotel wants to provide high-quality service for its guests, it must be reflected by the service of waiters. Therefore, the waiter's quality, personal image, etiquette, courtesy, language communication ability, adaptability, service skills and service skills are important conditions for the hotel to improve service quality. In short, service personnel should be clear about their responsibilities, service procedures, service quality standards, service skills and theoretical knowledge in accordance with the post responsibility system, and be responsible to the supervisor (foreman).

(2) Supervisory layer

The supervisor (foreman) is mainly responsible for arranging the daily work, supervising the service of the waiters in his team and checking whether their services meet the service quality standards of the hotel at any time. As a supervisor (foreman), you should also assist the waiters in this class to work or provide services at any time. Especially in the peak service period, or in the case of insufficient service personnel, the foreman must personally participate in the service work, so the foreman must have high service skills and service skills, be an example for the waiters in his class, and be the organizer and commander of the service site. Otherwise, he has no right to lead the waiters in this class. The supervisor is responsible to the department manager and the foreman is responsible to the supervisor.

(3) Department management

The department manager is mainly responsible for the division of labor, leadership, command and supervision of the personnel in this department. At the same time, it is also responsible for formulating the work plan of the department, reporting the work of the department to the next higher level, and determining the business policy and service standard of the department in order to obtain the greatest economic benefits. As a department manager, you should not only have the ability to organize and manage training, but also be familiar with the service standards and processes of the department, as well as have practical work experience and certain service skills. The department manager is responsible to the general manager.

(4) the decision-making level of the general manager

The general manager of the hotel is mainly responsible for formulating the business policy of the enterprise, determining and looking for the tourist market and development goals of the hotel, and making decisions on major business issues such as the hotel's business strategy, management means and service quality standards. In addition, we should select and train high-quality managers to guide public relations propaganda and foreign business contacts, and constantly improve the reputation and popularity of the hotel. The general manager is responsible to the board of directors.