Basic Terms for Cooking

*     1. BROILING

Broiling involves cooking food from the top inside your oven replicating grilling, usually at around 500°F.

*     2. SEARING

This method of cooking involves using extremely high heat usually in a pan to darken, toughen, or slightly burn the outside of a food to keep moisture inside.

*     3. BAKING

Baking is cooking food in your oven, usually between 200 and 500°F for an extended amount of time.

*     5. GRILLING

Cooking with an open flame and high heat is known as grilling, usually done to prepare meats, vegetables, or seafood.

*     6. BRAISING

This is a combination cooking method usually involving frying on high heat, then cooking with liquid while covered on a lower heat setting. This is sometimes followed by de-glazing the pan used for cooking, to make a sauce.

 

 

 

Guidelines for Handling guest complaints

                                                       

Front office management and staff should keep the following resolution guidelines in mind when handling guest complaints. The main steps in handling the guest complaints are Listen –> Empathize –> Apologize –> Take action –> Follow up.

When expressing a complaint, the guest may be quite angry. Front office staff members should not make promises that exceed their authority.

Honesty is the best policy when dealing with guest complaints. If a problem cannot be solved, front office staff should admit this to the guest early on.

Front office staff should be advised that some guests complain as part of their nature. The staff should develop an approach for dealing with such guests.

Top Ten ways of handling guest Complaints:

1.           Listen with concern and empathy.

2.         Isolate the guest if possible, so that other guests won't overhear.

3.        Stay calm. Don't argue with the guest.

4.         Be aware of the guest's self-esteem. Show a personal interest in the problem, Try to use the guest name frequently.

5.        Give the guest your undivided attention. Concentrate on the problem, no on placing blame. Do NOT Insult the guest.

6.        Take notes. Writing down the key facts saves time if someone else must get involved. Also, Guest tends to slow down when they see the front desk agent trying to write down the issue.

7.         Tell the guest what can be the best done. Offer choices. Don't promise the impossible, and don't exceed your authority.

8.        Set an approximate time for completion of corrective actions. Be specific, but do not underestimate the amount of time it will take to resolve the problem.

9.        Monitor the progress of the corrective action.

10.      Follow up. Even if the complaint was resolved by someone else, contact the guest to ensure that the problem was resolved satisfactorily.