Businesses want to be profitable and as a professional
hospitality manager or owner, you will want to operate a profitable business.
The vehicle businesses use to document and report their profits is called the
income statement. (ch3, pg.63). My
best experience with customer service in a restaurant, had to be when I was in
my home town of Atlanta, Georgia. I was eating dinner with a lady friend of
mine for her birthday at a restaurant called the sun dial. The restaurant
revolves at a slow speed so that the city can be viewed in its entirety. I made
reservations and when we arrived the valet was already waiting for me. I parked
and we went to the receptionist desk. There I was called in so that my date and
I could begin our evening. We were
served a meal that included soup, salad, appetizer, the main entrée and
dessert. Also included was a bottle of wine and the staff waited on us hand and
foot. They made our evening feel as if everything was all about us. The food
was phenomenal and the service could not have been any better. I would
definitely recommend The Sun Dial to anyone who is visiting the Atlanta area. I
know from my own personal experience, this particular restaurants profit and
loss is most likely more profit than loss. The way you treat your customers is
everything from a consumer standpoint. Service with a smile is always important
when dealing with hospitality. Treating the wrong customer bad can make or
break a restaurant in certain instances. It affects every aspect greatly whether
it be negative or positive. Profit and loss all depends on the customer
service. Customer service ends and begins with good leadership. Poor leaders
can destroy a reputation of a company in the blink of an eye.
Jathan's Introduction to Accounting
Monday, October 24, 2016
Monday, October 3, 2016
Wk 1 EOC: My Voice
My
name is Jathan T. Scotton and I am a Fashion and Retail Management
professional. I’m a professional because of various qualities that I encompass.
For instance, my attention to detail. When selling a particular garment. I
always stay in the mind frame of how I would want to be treated as a customer
or client. I inspect the garments as if I would be making the purchase. I feel
for texture as well as fabric flow. I would also say I have somewhat of a
business professional sense of style as well. I try to remain dressed as a
gentleman. This includes clothing that fits, is in good condition, free from
dirt or debris and no holes, burns, or burs. I have 10 years of management
experience. I have managed millions of dollars’ worth of government assets
without theft or major issues. Assets like helicopters, high mobility
multipurpose wheeled vehicles (HMMWV), and mine resistant ambush protected
vehicles (MRAPS). I have also managed many military personnel is stateside and
international scenarios. The largest amount of personnel I was ever responsible
for was just under 1500 Marines and Sailors in a battalion size element. I pay
attention to even the most minor details. I keep my appearance in good grooming
standard. I can manage personnel at the unit level as well as battalion levels.
Also I’m trustworthy in managing million dollar items. All these qualities and
skills are what I believe makes me a fashion and retail management professional
EOC: Chapter 1, Question 3
Question: Laurie
Tenk is a purchasing agent for a restaurant chain. One
of her suppliers has been late on deliveries the past two weeks. She
has discussed this with the salesperson, and he assures her that the problem
will be solved. In an effort to "make things right" the salesperson
delivers two cases of hot dogs to her office for "sampling". She
plans to have a back yard barbecue this weekend for her neighbors. The
free hot dogs would lower her cost of this event considerably. The hospitality industry
is one of the most honorable, exciting, and rewarding industries in the world.
It will continue to offer its members solid employment opportunities and serve
as the backbone of many local economies only if its current managers maintain
the integrity of those who have gone before them. I do not think it is
ethical for the purchasing agent to use company merchandise for her own use,
even if they are not accounted for. If I was her I would throw a company function
and allow all the employees to partake in the samples. This way I could ensure
that the servers know how to suggest and or give incite to patrons frequenting
the restaurant. I might even also propose setting up some kind of event for the
customers to try samples. If she uses them for her own benefit it could result
in major issues for her. She could be fired and various other consequences. In
this case I believe her only saving grace would be to use it for the benefit of
the company. Las but not least she could even ask a supervisor or someone with authority
to give her the “go ahead” so that she could prevent herself from running the
risk of permanently damaging her career due to dishonesty.
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