Search results
Results From The WOW.Com Content Network
Hospitality is also the way people treat others, for example in the service of welcoming and receiving guests in hotels. Hospitality plays a role in augmenting or decreasing the volume of sales of an organization. Hospitality ethics is a discipline that studies this usage of hospitality.
Hospitality industry. The hospitality industry is a broad category of fields within the service industry that includes lodging, food and beverage services, event planning, theme parks, travel agency, tourism, hotels, restaurants, nightclubs, and bars.
Room service or in-room dining is a hotel service enabling guests to choose items of food and drink for delivery to their hotel room for consumption. Room service is organized as a subdivision within the food and beverage department of high-end hotel and resort properties. It is uncommon for room service to be offered in hotels that are not ...
Concierge. A hotel concierge. A concierge (French pronunciation: [kɔ̃sjɛʁʒ] ⓘ) is an employee of a multi-tenant building, such as a hotel or apartment building, who receives guests. The concept has been applied more generally to other hospitality settings and to personal concierges who manage the errands of private clients.
Gueridon service. In the restaurant industry, gueridon service or tableside service is the cooking or finishing of foods by a waiter (or maître d'hôtel) at the diner's table, typically from a special serving cart called a guéridon trolley. [1][2] This type of service is implemented in fine dining restaurants where the average spending power ...
The current list of Fortune 500 companies contains more service companies and fewer manufacturers than in previous decades. The relative importance of service in a product offering. The service economy in developing countries is mostly concentrated in financial services, hospitality, retail, health, human services, information technology and ...
Turndown service. In the hospitality industry, turndown service is the practice of staff entering a guest's room and "turning down" the bed linen of the bed, preparing the bed for use. [1] In multiple countries, an item of confectionery such as a chocolate [2] or a mint [3] is sometimes left on top of a pillow on the bed that has been turned down.
Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air [7]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier ...