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Showing posts from August, 2021

រដ្ឋមន្ត្រីទេសចរណ៍នៃប្រទេសអូស្រ្តាលីបានមានប្រសាសន៍ថាវិស័យទេសចរណ៍កំពុងស្ថិតនៅលើផ្លូវដើម្បីដាក់អោយបើកដំណើរការឡើងវិញ 'ក្នុងអំឡុងពេលបុណ្យណូអែលចុងឆ្នាំនេះ '

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 រដ្ឋមន្ត្រីក្រសួងពាណិជ្ជកម្មទេសចរណ៍និងវិនិយោគរបស់ប្រទេសនេះបាននិយាយនៅថ្ងៃពុធទី ២២ ខែកញ្ញាថាអូស្រ្តាលីកំពុងស្ថិតនៅលើផ្លូវអនុញ្ញាតឱ្យព្រំដែនបើកឡើងវិញនៅថ្ងៃបុណ្យណូអែល។ រដ្ឋមន្រ្តីក្រសួងទេសចរណ៍លោក Dan Tehan បាននិយាយនៅក្នុងសុន្ទរកថាដែលរៀបចំឡើងដោយក្លឹបសារព័ត៌មានជាតិអូស្ត្រាលីប៉ុន្តែបានផ្សាយតាមអ៊ិនធរណេតដោយសារតែការរឹតត្បិតមេរោគ។ លោកបានបន្ថែមថា៖ «វាជាហេតុផលមួយទៀតដែលអ្នករាល់គ្នាគួរតែចាក់វ៉ាក់សាំងហើយយើងត្រូវតែប្រកាន់ខ្ជាប់នូវផែនការជាតិដែលនឹងធ្វើឱ្យព្រំដែនអន្តរជាតិរបស់យើងបើកទូលាយក្នុងអត្រានេះនៅមុនថ្ងៃបុណ្យណូអែល»។ កាលពីដើមសប្តាហ៍នេះលោកថេនបានដាក់ចេញនូវភារកិច្ចមួយចំនួនដែលនឹងត្រូវធ្វើដើម្បីធ្វើឱ្យប្រទេសនៅលើផ្លូវបើកឡើងវិញ។លោកបានមានប្រសាសន៍ថា“ វាមានសារៈសំខាន់មិនគួរឱ្យជឿដែលយើងកំពុងធ្វើការងារត្រៀមរៀបចំនោះ។ ធាតុសកម្មភាពមួយក្នុងចំណោមសកម្មភាពទាំងនោះគឺឆ្លងកាត់អត្រាចាក់វ៉ាក់សាំងជាតិ ៨០% ។ គិតត្រឹមថ្ងៃទី ២២ ខែកញ្ញាប្រជាជនអូស្រ្តាលីប្រហែល ៣៨% បានទទួលវ៉ាក់សាំងការពារមេរោគកូរ៉ូណាទាំង ២ កម្រិត។​ការចាក់វ៉ាក់សាំងជាតិមានសារៈសំខាន់ខ្លាំងណាស់ដែលក្រុមប្រឹក្សាទេសចរណ៍អូស្រ្តាលីបានបង្កើតការផ្សាយពាណិជ្ជកម្មក្នុងស្រុកពិសេសមួយដ
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Check Out: PROCEDURE PURPOSE(Room Payment)

 1. Departure date 2. If Master Folio, Room Rate 3. If Incidental Folio, all the elements to be charged on the guest’s account • If the guest’s reservation stipulates that the account shall be charged to the company, confirm the procedure with the guest upon arrival. • In the case of TA / TO guest, never disclose the negotiated rate. • Ask the guest whether she/he needs any arrangements for transportation regarding the departure date. Mode of payment • Confirm the method of payment by politely asking the guest: "Ms./Mrs./Mr. XXX (as displayed on the Registration Card), how will you be settling your account?”. • If the settlement is to be done by credit card, kindly ask the guest: "May I make an imprint of your credit card". When making the imprint of a credit card (not necessarily the same as the one used upon the check-out), check the expiry date and whether the name mentioned and signature displayed on the card match the guest’s name. Eventually inform the guest that t
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Front Office:Check In PROCEDURE PURPOSE

 Arrival & Welcome • Smile and greet the guest accordingly, i.e., Good Morning/Afternoon/Evening, and wish her/him/them a warm welcome to the hotel. • Ask for and confirm the guest’s name. • Retrieve the pre-printed hotel Registration Card(s) and ask the guest(s) to fill it up with all their complete details, a signature is always mandatory as it is imperative that the guest’s signature is obtained unless instructed otherwise by the General Manager or Deputy General Manager. Registration card check-in • The information to be mentioned by the guest on the Registration Card include the following : 1. Full name 2. Address (private/professional) 3. Passport number, place of issue, dates of issue and expiry 4. Departure date and expected check-out time 5. Mode of payment • Make a copy of the passport main page and the valid visa • While the guest is filling up the Registration Card, retrieve the guest’s reservation in the computer. • Confirm the following points with the guest: Computer
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Service in Restaurant Manners

-Work quickly and calmly, but NEVER complacently - Do not lead on the tables, counters or against walls - Do not chew gum while on duty - Do not read or visited with other waiters - Do not seat at your station - Learn to speak softly and distinctly - Do not be grouchy or opinionated - Do not discuss the business of establishment with anyone, especially the customer, if guest ask answer that business goes well - Be polite and courteous, you can be polite without being servile - REMEMBER YOU ARE REPRESENTATIVE THE ESTABLISHMENT YOUR WORK FOR - Honestly is the best policy - Don’t blow on anything - Don’t sniff on any dish - Don’t touch the food or ice cubes with your finger hands - Don’t leave crumbs on the floor - Do not argue with customer if their request is unreasonable; report it to the manager, only management levels are allowed to say no - Hurry, walk briskly but NEVER RUN. - Keep your table cleaned - Do not make any noise likely to disturb or annoy the customers. Be considerate -
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Tips of Good Service in Restaurant

-  Never stand around in groups of more than two, stay at your station - Never use profanity - Always greet your guests by making eye contact with them and with a smile - Take guest complaints to your supervisor or solve them yourself if possible - Avoid conversations with other employees, especially in the presence of guest - Say “Thank you” when tipped, regardless of the amount - Do not give loud orders - Never hurry your guests - Never argue with anyone, especially with the guest - Carry menu in your hand not under arms - Do nor mob your face with the side‐towel, and never carry a side‐towel under your arm or on your shoulder - Do not put hands in pocket or on hips - Always use a clean towel - Do not cross arms in front of chest - Do not lean on chairs or put your foot on a chair rung. Stand erect or bend from the waist to listen clearly. Do not crouch down or bend at the knees - Do not complaint about food to kitchen personnel, tell your supervisor - If you spill something on a gue
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Serving Guest In General

1. Greet all Customer in Khmer or Good afternoon/ Good evening 2. Show them to available seat 3. Serve face towel 4. Unfold napkin (ladies first) 5. Present the menu by open the first page 6. Ask if you can take drink order while customer decides food 7. Return with drinks and take the food order 8. When possible serve all food from the customer’s right 9. When possible serve all drink on the right 10. All soiled dishes should be removed from the left 11. Never reach in front of the customers 12. Try to minimize any unnecessary noise when serving 13. Place the plates in front of the customer quietly 14. Do not touch the food with your finger 15. Hold the underside of the plates with the thumb and finger 16. Spilled food should be cleaned immediately 17. Customers must be warned of hot plated when being served 18. Always check to see that there is sufficient silverware on the side table 19. Water glasses should be replenished at all times 20. Water should be poured into the glasses with
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Service staff's Responsibilities

 General Responsibilities  Welcome guest with smile  Greets customer by name whenever it possible and escorts them to the table  Check comfort and seating arrangement  Served face towel and Lay napkin  Suggestion’s selling  Take Customer’s drink and food order  Repeat order a. Excuse me “Sir/ Madam, May I repeat your order please” b. Your order for _____pcs. Of...... c. Sauce d. Drink (alcohol or non‐alcohol)(sparkling or still water) e. Extra’s portion f. Meat Temperature g. Which would you like to be served first? h. Would that be all, Sir/Madam? i. Thanks guest “Sir/Madam thank you so much for your order, I do hope you will enjoy your dinner this afternoon/evening  Brings food and dinks to the customer’s table  Check satisfaction  Always walk around the restaurant with your eyes open. Example don’t go back to the kitchen, without looking around and see if a guest need something  Clearing and crumbing  Ask if they need anything else  Presenting the bill  Observe custome
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Service Sequence in Restaurant

Useful for Service Staff, 1. Same Peas, with “Chum Reap Sour” Or Say Good Afternoon or Good evening. Look people directly in their eyes. Help the guest to sit down. 2. When the drinks arrive at the table say excuse me and put down the drinks. Serve the woman first 3. When the main dish is served, ask if mire drinks are needed 4. During the main course the Supervisor/ or Manager should check with the guest, to assure that everything is prepared correct and ask “how was your meal” 5. One the guest has finished a food item clear the plates form the table 6. Ask of customer would like dessert and suggest tea or coffee 7. Bid Farewell to the guest, Sam Peah with “thank you very much” Thanks for spending your time to read articles. Please have a good day and stay safe.
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BASIC MANAGEMENT and OPERATION PROCEDURES for Boutique HOTEL

  1. Before you open Is a Boutique HOTEL REALLY needed where you plan to build one? Do you, or your family, have clear ownership of the land with no dispute? What standard will you build to? Will you have separate rooms or dormitory style – how many rooms, how many beds? These questions must all be answered before you even start. 2. Can you deal with people? Are you comfortable with people of differing ages and from different races and religions? Can you deal with people without a discussion becoming an argument? Do you agree with the saying that: “the customer is always right ”? These are all essential requirements.   3. Legal requirements Your business name may need to be registered. You may need Planning Board approval to build your guesthouse. You will need to check with departments such as: Health Division, Fire Services, Safety Council, Tourism Office, Provincial and City Planning Offices, Liquor Licensing Office (if you can sell liquor in your area), Gaming Control Authority (i
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