Hotel employees are reminded to be__________ and courteous, especially to first-time guests.A. friend B. friends C. friendly D. friendship

Hotel employees are reminded to be__________ and courteous, especially to first-time guests.

A. friend
B. friends
C. friendly
D. friendship

参考解析

解析:我们提醒饭店员工礼貌谦让,尤其是对第一次到访的客人。横线处需填人be动词的表语。故正确答案为C。

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A series of tests and interviews were conducted with potential employees, which eventually left 280 applicants competing for the 120 advertised positions. After the final interview, potential recruits were divided into three categories. Category A was for applicants exhibiting strong leadership qualities, Category C was for applicants perceived to be followers, and Category B was for applicants with both leader and follower qualities. Department heads and shift leaders then composed prospective teams using a combination of people from all three categories. Once suitable teams were formed, offers of employment were made to team members.  Another major initiative by SAH was to adopt a totally multi-skilled workforce. Although there may be some limitations with highly technical jobs such as cooking or maintenance, wherever possible, employees at SAH are able to work in a wide variety of positions. A multi-skilled workforce provides far greater management flexibility during peak and quiet times to transfer employees to needed positions. For example, when office staff is away on holidays during quiet periods of the year, employees in either food or beverage or housekeeping departments can temporarily fill in.  The most crucial way, however, of improving the labor cost structure at SAH was to find better, more productive ways of providing customer service. SAH management concluded this would first require a process of “benchmarking”. The prime objective of the benchmarking process was to compare a range of service delivery processes across a range of criteria using teams made up of employees from different departments within the hotel which interacted with each other. This process resulted in performance measures that greatly enhanced SAH’s ability to improve productivity and quality.  The front office team discovered through this project that a high proportion of AHI Club member reservations were incomplete. As a result, the service provided to these guests was below the standard promised to them as part of their membership agreement.  Reducing the number of incomplete reservations greatly improved guest perceptions of service.  In addition, a programme modeled on an earlier project called “Take Charge” was implemented. Essentially, Take Charge provides an effective feedback loop from both customers and employees. Customer comments, both positive and negative, are recorded by staff. These are collated regularly to identify opportunities for improvement.  Just as importantly, employees are requested to note down their own suggestions for improvement. (AHI has set an expectation that employees will submit at least three suggestions for every one they receive from a customer.) 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