Where does the hotel management service start to innovate?

The truly innovative service is a service concept that adapts to the hotel's own environment, dishes and culture. At any time, only what suits you can't be copied by others. Even if you copy it, it's just a mess and you can't achieve the effect you need! ▲ Service Language Innovative language is an indispensable tool for service communication. After more than 20 years of standardized management, hotel departments have formed a set of standardized and standard service language system. However, this monotonous language is being challenged, and many guests have clearly expressed their disgust or boredom with this boring service language. Catering services are often carried out by means of language, so the implementation of service language innovation should be an important part of service innovation. ▲ Service content innovation The key to service content innovation is that catering operators should break through the simple concept of catering consumption and pursue the extension of catering connotation, especially the expansion and extension of catering cultural connotation. Only in this way can the world of service innovation become infinitely broad. ▲ In the innovative catering service of service personnel, personnel are the main body of service, and their quality directly affects the quality of service. Therefore, hotels arm their employees with new knowledge and technology, and serve their guests with innovative minds of high-quality employees. For example, the service staff of theme restaurants in some star-rated hotels are not only familiar with the basic service methods, but also experts in this field. They can not only provide thoughtful service for guests, but also play the role of theme knowledge disseminators, so that consumers can increase their knowledge in ordinary diet. ▲ Service process innovation, consumption of different products, guests will get different effects. When they consume the same product in different consumption processes, guests can also get different satisfaction. Because different consumption processes will affect the price acquisition of guests' consumption, it is the responsibility and necessity for restaurants to take improving guests' consumption processes as an important content of service innovation. To implement service process innovation, we must first understand the guest consumption process, that is, identify various consumption activities that constitute the catering consumption process (such as reservation, introduction, ordering, table service, checkout, etc.). ); Secondly, it is necessary to systematically analyze the consumption process, that is, not only to analyze the location, time, personnel composition and activity state of each consumption activity, but also to deeply understand whether the guests have the need to change the activity state and the trend direction of changing the activity state; Finally, we should actively adjust the value activities inside the restaurant to help guests improve their consumption activities and make them more suitable for the needs of guests in terms of time, place, price and method. The innovation of service process will bring rich development space to the innovation of hotel service model. ▲ Service organization innovation organization system is the carrier to maintain the normal operation of the department. As hotel catering, its organizational model is often related to the overall organizational model of the hotel, and hotels should explore how to "maintain the innovation of enterprises through organizational innovation". In a hotel, you don't have to choose only one organizational structure. Departments with different nature and content of work can choose different organizational structures, and even the organizational structure charts of different levels in the same department can be different. Taking the food and beverage department as an example, we can determine a reasonable organizational structure and optimize internal personnel according to the weight of business tasks, the number of employees and the size of service scope, and according to the principles of unified command, division of labor and cooperation, simplification and efficiency.