Accommodation Operation II (HOS-2-722) Written Project Topic: W Hotel Hong Kong 81201-2B Group members: Yeung Ka Wai (101074847) Man Wai Yi (101150492) Ng Ka Hei (101235870) Kan Yin (101121496) Wong Tsz Ying (101302222) Contents 1. Summary 2. Introduction 3. Guest Area and Public Area 3.1 Lobby 3.2 Conference room and Ballroom 3.3 Swimming Pool 3.4 GYM and SPA 3.5 Other Public Area 4. References Summary The W Hotel in Hong Kong is a five-star luxury hotel and it opened in 19th January 2009. It
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e ACKNOWLEDGEMENTS Although a long and eventful event has come to an end‚ I cannot forget them throughout my life and it is a pleasure to acknowledge my sincere gratitude to all those who have rendered guidance and help to me in submitting this report. This internship has helped me a lot in understanding the Competency Mapping and Assessment Centre. I have gained several valuable insights into not only the Human Resources function‚ but also the general functioning of a business. I would like to
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Guidelines for the Recommendation Report Your team ’s target document is a collaboratively written recommendation report which comments upon the potential for either the construction and maintenance of a Web site (feasibility study) or revisions to an already existing page (usability study). This document should effectively mediate between the client ’s needs and the course ’s goals for this project. Your team ’s work should reflect consideration of both the client ’s desires and resources and
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ACKNOWLEDGEMENT First of all‚ I want to say thanks for taking your precious time to read through and assess my internship report. This report might be considered as the overall result of 1 months internship time. 1 months might not be long for me to get totally used to a new working environment ‚ however ; it’s can be said that I tried my utmost to take up what I learned in school. In other word ‚ this report summarize not only how I manifested my actual ability for 1 months practice in the secondary school
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Incident Reports‚ Logs‚ and Narrative Reports Differences Introduction The use of incidents reports‚ logs and narrative-only reports is commonplace in a number of public and private sectors‚ including law enforcement and health care where they are used to codify different types of events for different purposes. Irrespective of the setting and purpose‚ though‚ these types of written records can play a vital role in keeping track of important events and establishing accountability
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BUSINESS COMMUNICATION-I Table of Contents Page |Background |1 | |Company Information |2 | |Product Features and Functions
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Unit 1 / The Contemporary Hospitality Industry/HND in Hospitality Management LO3- Understand Recent Developments Affecting Hospitality Operational Standard Operating Procedures Purpose Benefits These are accepted best practices evolved in hospitality over the years and serve as benchmarks for customer expectation and service SOP’s help the industry to meet customer expectations and bring about consistency in operations. They also develop effective response systems to customers. 1) Quality
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COMPANY REPORT AMUL INDIA Session: 2015-2016 Submitted to: Submitted by: Mr. Rajneesh Mishra Kunal Sharma Economics Faculty AUD 2298 Amity University Dubai M.B.A. (Entr) Acknowledgement I‚ Kunal Sharma‚ sincerely
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Commerce 436: Information Systems Analysis & Design - Final Report BMS Project Zahra Mottaghi-Far Linna Yi Nan Li Lucy Lin Kam Chun Stanley Tung April 11‚ 2007 RE: Integration of the information systems of BMS and Classroom Services. Dear Brenda Sawada‚ Mark Scott‚ Kelly Simmons: Enclosed is a summary of our analysis on the possibility of integration between the information systems of the BMS and Classroom Services department. We have examined the current interaction between the BMS
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Abstract This report had the purpose of obtain the most accurate marketing strategy for the case study of Nestle in 2008 to compete and growth in the market place. The analysis of this work showed different frameworks that helped to understand clearly the market context for this company. In the first place‚ the PEST analysis showed how the external factors affect the food and beverage industry. At the same time‚ to identify the main environmental issues that this industry has been facing was
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