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English For Hotel

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English For Hotel

  1. 1. WELCOME TO ENGLISH FOR HOTEL By Group 11 Astri Pujiarti 10420005) Aniesa Citra Dewi S. (10420008) Noviana (10420030) Nailun Nabighoh (10420229)
  2. 2. Presenting Information
  3. 3. What is Presenting Information ? • An office, station, service, or employee whose function is toprovide information to the public. • To describe things and people that exist now, rather than those that existed in the past or those that may exist in the future.
  4. 4. Why is Presenting Information Important ? • Because the the purpose of Presenting Information is to give accurate and up-to-date information when dealing with guest.
  5. 5. How to Presenting Information –1 • Greet your guest personally. Whether you're meeting a distinguished guest at the airport or just prior to a formal business meeting, greet him with a friendly handshake and a brief introduction. –2 • Present your guest with an event agenda that outlines meeting times and locations, organized meals, group activities and downtime.
  6. 6. –3 • Make your guest as comfortable as possible. If your event calls for overnight accommodations, have the room reserved well in advance. –4 • Follow seating etiquette for formal dinner parties. Your distinguished guest should be seated to the right of the host. –5 • Write and execute a brief but professional speech to introduce your distinguished guest if he is scheduled to speak at a meeting, luncheon or dinner.
  7. 7. How to Presenting Menu in Hotel Restaurant Why you have to know while menu planning. By presenting menu your work has not been finished rather started. You have to have good command about the following points : • At least some information about all the written in the menu. • Availability of all food items.
  8. 8. • Which food should not be taken by any special religious group of guest or which food are for vegetarian and for non vegetarian. • Which food are “ready to order” food for guest who are in a hurry and which food are “cook by order” • Recipe of food items. • Nutritious value of the food, etc.