By Sally J. Messenger (auth.)
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Extra info for 1. Working in the Hotel and Catering Industry
II REMEMBER The way people use body language and respond to it, depends on things like: • the kind of culture you-and the other person-come from. For example the French often greet each other with a kiss on each cheek and may do this each time they meet in the course of a day • age • background and up-bringing • sex • personality • the relationship between you and the other person. 37 WORKING WITH PEOPLE These are some examples of written communications m hotels, catering, leisure and tourism: • • • • • taking a restaurant booking making a reservation from a letter or telex writing out an order for a supplier or the kitchen writing a message for a customer preparing a set of instructions for a colleague working on the following shift • writing a report of a guest complaint • sending a letter to a potential customer.
Information passing in the other direction is just as important. For example, front office staff will only return a room to use once the maintenance or housekeeping staff have confirmed the television has been repaired. Staff work together, often in large teams. There is someone in charge of every section whose duty it is to organise the people working under him or her, and to make sure that the work gets done. In the,kitchen, for example, the successful preparation and delivery to the table of one plate of food is a communal effort.
Layout the letter clearly, neatly and symmetrically, with wide margins and equal spaces between the paragraphs. Choose a style and stick to it. If you like block paragraphs, leave a line space between each one. If you prefer to indent the first line of a new paragraph stick to the same . indentation, five characters for instance. • As each full-stop and comma represents a stroke on the typewriter keyboard, some people prefer to omit punctuation outside the main body of the letter. Whatever you decide do be consistent.
1. Working in the Hotel and Catering Industry by Sally J. Messenger (auth.)