What are the common problems in hotel management, production, operation, etc.? And what are some good solutions?

Answer: There are too many aspects involved in the question. Let me briefly explain each by giving a few examples. As for management, the management of a hotel depends on your position in it. First of all, if you are the boss, then Your main question: Number one talent. Good management talents, good chefs, smart accountants, etc. Grasping talents is your first choice. The problems include inadequate management and lining your own pockets. This requires a good selection of talents. The second hotel. This is what the boss has to do, its decoration, the connections it has, and its grade. Secondly, it is at the manager level. There are too many problems. The main thing is to grasp the planning, organization, leadership and control. The most important thing is to achieve the goal, which is to serve Service from the owner and staff. Furthermore, production. Please don’t use these two words. The hotel is not a factory, it does not produce things. It is the tertiary industry. The "production" of the hotel is the dishes and services. The main problem with the dishes is: 1. The dishes have no characteristics. The hotel There should be dishes with its own characteristics. 2. The dishes are not delicious. How can I say this? In a pure hotel, the dishes are always the first choice. If not, just change the chef. The head chef of the hotel is especially important. 3. The food production rate is not high. This It involves the management of the back room. Again, a good hotel must have a good head chef. I think his position is higher than that of the manager. Service. A thousand readers have a thousand Hamlets. Service is endless. Problems are not uncommon. There are all kinds. Here are the main ones. For example, complaints about insufficient service, dissatisfaction with the service, and complaints because the service is not meticulous. In this case, the service must be meticulous. Smile service is promoted. For this As long as someone apologizes or even makes some concessions, it's OK. But you can be tougher on those who deliberately cause trouble. As a hotel owner, you are most afraid of having your guests' lives affected. For example, the dishes It's stale, leading to poisoning, etc. This is very scary. It will destroy a hotel. The production of dishes is very important. This/requires the hotel's hygiene. For this kind of investment, it should not be short of money. Moreover, it is safe. In terms of aspects, these are all big problems. It is always right to guard against the small and the slow. When building a hotel, you must be careful and meticulous. Finally, the operation. The first positioning. The positioning must be clear. What is the grade of your hotel? What is the consumer class? Where is it located? This is all related to the management of the hotel. Only by being a close friend can you better let others know about yourself. The second marketing, good marketing planning, will make your hotel stand out and achieve the effectiveness of advertising. The third one is marketing. Source of customers. How do I say this? Repeat customers. Let every guest come in and out with satisfaction/Finally: Knowledge changes destiny. A good hotel, from the boss to the cleaning staff, needs constant access to new knowledge. Then training Right. It’s always right to stand from the customer’s point of view when encountering problems. There are few problems. Occasionally making concessions will lead to better development. The most important thing about a car is always the brakes. Thank you.