Communication in Hospitality Industry

4896 words 20 pages
Contents Executive Summary 2 Introduction 4 Purpose of this report 4 Introduction to the property and department 4 Department that been addressed 4 Discussion and Issue 4 Communication 4 Influence to the staff, guest and management 6 Analysis 7 Reasons why communication is the biggest issue in food and beverages department. 7 Recommendation and Conclusion 9 Recommendation 9 More brand training for staff and manager. 9 MBW (Manage by Walking) system 10 Know the staff better 10 More respect to staff 10 Conclusion 10 References: 12 Appendix 13

Executive Summary
The purpose of this report is to identify, discuss and analyse one major managerial issue that occur in a hotel or resort property during the
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The menu is most likely similar with Il Pescatore’s menu. The last outlet is Zai Japanese Restaurant that currently not opening but on going for re-opening on June.
Department that been addressed
This report will be focusing on Lagoons breakfast shift and a bits and pieces from Daintree Lounge.

Discussion and Issue
Communication
As stated before that communication in Lagoons Restaurant has been a major issue that occurring. There is been some miscommunications regarding work between all of the management in food and beverages department, manager to staff, team leader to staff etc. This issue sometimes gives a big impact to operation because most at the time, staff that plays the big role in operating the restaurant is not given accurate information from the upper level of management and it is causing some confusion between staff since there is no certainty. Food and beverages manager also takes a big part in this issue since staff barely meet the manager and talk with the manager to even discuss some works. Manager most likely being in the office with some paper works and barely brief the staff. There was also one time that this behaviour causing to slow down some breakfast service caused by miscommunication between team leader, public area and food and beverages manager.
From staff point of view
From a personal point of view, this

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