Amenities of L'hotel Hong Kong Harbor View

24-hour reception air-conditioned babysitting/child services banquet facilities bar/lounge bathroom/hot tub for multiple people business center cable/satellite TV coffee/tea machine free toiletries reception desk conference room currency exchange elevator Gym gymnasium

Hair dryer Disabled facilities Broadband housekeeping service Cinema room Laundry service Massage/beauty center Medical assistance Conference room Micro bar Modem/data port Multilingual staff Newsstand Non-smoking rooms Parking lot Luggage porter Refrigerator Restaurant Room service Safe deposit box, sauna, secretarial service, security guard, swimming pool, tour desk, TV, valet parking wake-up call service

Transportation location: 20 minutes direct to Hong Kong Disneyland/20 minutes direct to Hong Kong International Airport/near Tsuen Wan West Rail, MTR station and connecting Kowloon MTR station/near the Tsing Ma Bridge, Hong Kong-Zhuhai-Macao Bridge and the upcoming Shenzhen-Hong Kong Western Corridor/the bus terminal leading to Shenzhen Huanggang will be built near the hotel. L'Hotel has the largest and highest hotel lobby in Hong Kong , in addition to the grand decoration, the lobby is also equipped with wall lights that change colors at different times, so that guests will not feel dull even if they need to stay in the lobby for a long time. Approximately 60% of the rooms in L'hotel Ocean View are equipped with two double beds (each is a Queen Size bed of five feet by six feet and uses the famous brand "Simmons" as a mattress), suitable for couples and four people. It is a family accommodation, and each room is separated from the bathroom by a large glass wall, so you can clearly see the situation in the room from the bathroom. The bathroom of the sea view room in L'hotel Ocean View Hotel can even see the full sea view outside the room. The bathtub has a nostalgic design. This design adds a comfortable holiday feel to a hotel that is originally suitable for a large and small family to enjoy family fun.

The L'hotel Hong Kong has 5 restaurants and one of the 4 swimming pools is an all-weather swimming pool. Chinese restaurant, Western restaurant, bar

IDD telephone, exhibition hall, multi-function hall, business center, parking lot

Swimming pool, gym, spa, beauty salon, tennis court, sauna room Facilities:

Fashionable bathroom fixtures, towels and bathrobes, hair dryers, 32-inch LCD flat-screen TVs, satellite TV channels, pay TV, electronic card key system, electronic safe, broadband Internet access, computer/straight line text fax , international long-distance calls, coffee and tea making facilities, refrigerators, laundry and ironing services, etc.

Hotel Services

Business center, foreign currency exchange service, laundry service, city shuttle bus, 24-hour medical service, 24-hour concierge service Starting location name/location kilometers from the hotel How to get to the hotel

Airport Hong Kong International Airport 20 km

Train Station Hung Hom Railway Station 20 km

City Center Causeway Bay SOGO Department Store 24 km

Hong Kong Nina Harbor View Bus Station Inquiry: 278x

From Exit E of Tsuen Wan West Station (3 minutes walk);

2 kilometers from Tsuen Wan West Railway Station;

< p>It takes 20 minutes by car to Hong Kong Disneyland;

It takes 20 minutes to drive to Hong Kong International Airport, which is 20 kilometers away; (1) Waiter operation level

The hotel should provide guests with high-quality Service must be reflected through the service of the waiter. Therefore, the waiter's quality, personal image, etiquette, politeness, language communication skills, adaptability, service skills and service skills are important conditions for hotels to improve service quality. In short, service personnel must clarify their scope of responsibilities, service procedures, service quality standards, service skills and theoretical knowledge they should possess according to the provisions of the job responsibility system, and be responsible to their supervisor (foreman).

(2) Supervision level

The supervisor (foreman) is mainly responsible for arranging daily work, supervising the service work of the waiters in the team, and checking whether their services meet the hotel's service quality standards at any time. As a supervisor (foreman), you must also assist the waiters in your class to perform work or provide substitute services at any time. Especially at peak service times or when there is a shortage of service personnel, the foreman must personally participate in the service work. Therefore, the foreman must have high service skills and service skills. He must be a role model for the waiters in his class and the organizer of the service site. and conductor. Otherwise, he will not have the authority to lead his class of waiters. The supervisor is responsible to the department manager, and the foreman is responsible to the supervisor.

(3) Department Operations Management

The department manager is mainly responsible for the division of labor, leadership, command and supervision of the personnel in the department. At the same time, he is also responsible for formulating the work plan of the department, reporting the work of the department to the higher level, and determining the department's business policy and service standards to achieve maximum economic benefits. As a department manager, you must not only have organizational management capabilities, operational capabilities, and training capabilities, and be familiar with the department's service standards and service procedures, but you must also have practical work experience and certain service skills. Department managers are responsible to the general manager.

(4) General manager decision-making level

The hotel’s general manager is mainly responsible for formulating the company’s business policy, determining and finding the hotel’s customer source market and development goals, and at the same time, overseeing the hotel’s operations. Make decisions on major business issues such as strategy, management methods and service quality standards. In addition, high-quality management personnel must be selected and trained to be responsible for guiding public relations and external business contacts, so that the hotel can continuously improve its reputation and popularity. The general manager is responsible to the board of directors.