Spiga

Important Table Manner??

The term table manner the label alias ate, uptil now was identical to the official banquet agenda was in a West style. True like that?? In fact was not like this... The understanding of the label in the dining table facilitated us in the association. In the banquet agenda, the conduct ate or table manner was the main important matter was paid attention to. The conduct ate showed who ourselves in fact.

Method ethics ate that was true and good this was begun from before ate until afterwards had all the rules and the acting good manners order in the table. Whether that the position sat, the method of holding the equipment ate, digested food, took the serving of the cover and even until wiped off the mouth when being finished.

in the international banquet was known by six term kinds makan. namely Cofee morning that was held in the morning struck 10,00-12,00, Brunch the alias breakfast lunch, was held between morning time to eat and the afternoon, on the hour of nine, Lunch that was held began to strike 11,30-17,00, Teatime as the agenda drank tea that was held struck 14,30-17,00, Cocktail that was the dish stood was held before eating dinner between struck 18,00-19,00 and Dinner as the banquet that was held in struck 19,00.

Good Housekeeping

Good Housekeeping” magazine shares smart and simple tips to make your home sparkle, including how to unclog drains, remove wine stains, touch up tarnished silver, clean ovens and more:

To get rid of kitchen smells
To absorb the pungent odor of foods like fish or cabbage, place a small bowl filled with approximately 1 cup of white vinegar on the kitchen counter or table while cooking. To remove the musty smell from your freezer, fill a clean sock with dry coffee grounds and place it inside. You should change the coffee grounds once a month.

Keep drains unclogged
Every three months (once a season), pour a mix of ¼ cup ammonia and 1 quart boiling water — per drain — into your bathroom and kitchen drains to dissolve grease and loosen clumps before they become a problem. This mixture doesn’t work on drains that are already clogged — it’s only intended to prevent clogged drains.

secrets house keeping


1. Three words: do not disturb
Remember what I said about communication? The best way to keep a housekeeper from barging in on your room is to hang the “do not disturb” sign on your door. I know guests who never remove the notice. How do they get their room serviced? They flag down housekeepers who are making their rounds and tell them they’re ready — or they just turn the sign around (you know, the one that reads, “Please service my room.”)

It’s important to be as clear about your wishes as possible. Which is to say, either flip the sign or tell a housekeeper you need your room cleaned. Lee Camp recently stayed at a motel in Crestview, Fla., and he removed the “do not disturb” sign before leaving for the day, hoping his room would be serviced. It wasn’t. “There were no clean towels, the garbage had not been emptied, the ashtray wasn’t cleaned, the bed wasn’t made and there was no coffee for the next morning,” remembers Lee. “Basically, nothing had been done to the room.”

2. Mention your housekeeping preferences in your guest profile
Hotels keep sophisticated guest profiles that track their likes and dislikes. If you’re a frequent visitor or if you belong to the hotel chain’s frequent-stayer program, chances are the property already knows that you don’t like being disturbed early in the morning — or at all. I wrote about hotel guest preference programs almost a decade ago and since then, the systems have only become more sophisticated. They’re now able to communicate your likes and dislikes to other properties within the hotel chain, and there’s very little the databases don’t know about you, particularly if you’re a frequent guest. It can’t hurt to let a hotel representative know your preferences and to specifically ask about a notation being made in your profile regarding your housekeeping needs. Who knows, it might prevent a housekeeping headache.

3. Don’t give them a reason to visit your room
Not every hotel employee that intrudes into the privacy of your quarters is there to clean. There are maintenance people, technicians, managers and ... the dreaded minibar police. Ron Dylewski, a videotape editor in Pittsburgh, had an encounter with the snack cops at a luxury hotel recently. “They wouldn’t be denied,” he recalls. “I was badgered, and they knocked on my door several times — the implication that I’m going to walk out without paying my minibar tab.”

More by Christopher Elliott
Mad at the carriers? Here's how to get even
Four secrets to cope with airline downsizing
How hotels help themselves to your money
Outrageous airline fees and how to avoid them
Seven secrets to keep smiling this summer
Unhappy endings: Avoid a sad vacation finale
Frequent criers: Elite fliers are ruining air travel
Hitting the road solo? Prepare to pay up
Maids on a mission: Avoid housekeeping hell
More Christopher Elliott columns
The solution, of course, is to not accept the minibar key when you check in. Think about it. The items are marked up by hundreds of percent, so why would you even want access to them? In my experience, hotels take a hard line on minibar charges, and they go to great lengths to make sure their guests are billed.

4. Do it yourself — and save the environment
Those signs that encourage you to consider re-using the towel in your room may save the hotel money, as my colleague Amy Bradley-Hole pointed out recently. But on some level, they make a lot of sense. They force you to ask a number of other important questions. For example, is it necessary to change your sheets regularly, or to even have the bed made? What harm could come of asking a housekeeper for a few extra towels and giving her a few days off? Unless I’m on an extended stay, I prefer to reuse my towels, make my own bed and keep the housekeepers out of my room. I don’t think it’s responsible to throw towels away after just one use, but beyond that, I like the privacy. I don’t want hotel employees moving my stuff around.

5. Reward good behavior ...
There’s no rule that you have to wait until the end of your stay before tipping your housekeeper. If your maid is behaving, why not reward her — or him — by leaving a little something in the envelope before leaving? Or, if you’re afraid they might not understand that you’re tipping them early, just hand them the envelope or at the very least, tell them how much you appreciate the fact that they are respecting the “do not disturb” sign.

6. ... and punish bad behavior
As a hotel guest, you have numerous options when it comes to retribution. Withholding a tip, reporting the employee to a manager and complaining to headquarters are just a few of the choices you have as a disgruntled visitor. The sooner you speak up, the better.

I regret not having done that once. I was a guest at a small inn on one of Washington state’s breathtakingly beautiful San Juan Islands. It had been a lovely stay, but on my last morning in town, I returned from breakfast to find my luggage standing outside the door. Funny thing was, I hadn’t finished packing yet. I opened the door to find a maid reclining on the sofa, puffing on a cigarette.

“Ya missed your checkout time,” she snarled, taking another drag and turning her head away.

“My things,” I protested. “I wasn’t finished packing.”

“Took care of that for you,” she exhaled.

Sure enough, she had crammed the rest of my belongings into my bag and then wheeled it into the hallway so she could take her cigarette break in my room. I would have said something, but I had a plane to catch.

Needless to say, I did not leave a tip.

Every Monday, my column takes a close look at what makes the travel business tick. Your comments are always welcome, and if you can’t get enough of my column, drop by my blog for daily insights into the world of travel.

HOUSEKEEPING by Marilynne Robinson

HOUSEKEEPING by Marilynne Robinson is what I'd call a modern classic. Beautifully written, it's the story of two sisters who are raised in a non-conventional family in Fingerbone Lake, Idaho. Ruth is the narrator of this depressing morose novel, the older sister who often seemed to take on the role of the younger sibling. The girls do not know who their father is. Their mother is in their lives for a very short time, a free-spirited woman who suffers from bouts of depression. They are successively raised by their maternal grandmother, Sylvia Foster, Sylvia's two elderly sisters-in-law, and finally their Aunt Sylvie, their mother's sister.

The novel opens with a brief history of their family, telling the tale of their grandfather who died tragically in a train crash at Fingerbone Lake. This lake becomes a character unto itself, helping to set the tone of the book. It seems to be the center of their world, having taken their grandfather, and later, their mother. One of the main themes of this novel is death and impermanence, the two girls never really having true stability in their lives. They do see some stability with their grandmother Sylvia, but this is undone when Sylvie takes over, a woman who seems to want to live the life of a transient.

HOUSEKEEPING is a very difficult book to read, but at the same time, I was drawn to it for the beautiful writing and the complexity of the characters. Ruth, the narrator, seems to become more and more like Sylvie, her Aunt, while her sister struggles to find some normalcy in their lives. The underlying question could be "what is considered normal", and who is to judge one family to the next? I personally had a hard time with the character of Sylvie, who was obviously mentally not all there, yet was put in charge of these two adolescents who obviously needed a more structured type of lifestyle.

HOUSEKEPEEING was Marilynne Robinson's debut novel, written 20 years ago. Most may find this novel a laborious read, but I believe if one can be open-minded enough, the reader will truly see the beauty of this book.

HOUSEKEEPING in hotel

HOUSEKEEPING is a book that is a joy to read, simply by virtue of the carefully constructed yet flowing language employed by the author. It's a challenge for the reader to pace themselves so as not to pass by any of the innumerable shining passages that lie within. The novel speaks to the heart and soul about the transitory state that our lives exemplify, of our expectations and their consequences on our experiences of life.

There is a history of tragedy -- both real and as perceived by those on the outside -- in the family depicted. The story is told by Ruthie -- she and her sister Lucille (who is younger, but more socially aware and mature) have been orphaned. Their mother has delivered them to the home of their grandmother in the small, remote town of Fingerbone (great name!), then disappeared -- they learn later that she has driven in a friend's car off a cliff into the nearby lake, where their grandfather perished many years before when the train on which he was riding left the bridge and plunged into the icy waters.

Ruthie and Lucille are raised for a time by their grandmother. She is a reserved, slightly distant woman -- but she loves them in her own way, caring for them and seeing to their needs. At the beginning of chapter 2, on p. 29, the girls awaken to find her dead: '...after five years, my grandmother one winter morning eschewed awakening.' Enter their two great aunts, Lily and Nora, who move to Fingerbone from San Francisco (giving up their cherished lifestyle and home, as they remind the girls quite often) in order to care for Ruthie and Lucille. These two are some of the most gently comic characters I have run across in years -- perhaps because they remind me a bit of my own great aunts, with whom I spent a lot of time when I was a child. The conversations between them are priceless -- I actually had tears running down my cheeks from laughing. Lily and Nora don't last long -- they don't die, but they're simply not up to the task of caring for two young girls. The reality of it overwhelms them completely -- they begin to imagine every conceivable scenario of disaster and flee back to the city, having lured the girls' aunt Sylvie to take over for them.

Sylvie is a piece of work -- and her character and influence on the girls is the mighty engine that drives the rest of the story. She has long been separated from the rest of her family, traveling all over the country as a transient, 'riding the rails' from one place to another. She is a brilliantly-drawn character, gentle and thoughtful (if a bit odd -- although I hope for my own sake that trait never becomes a crime...). Neither of the girls not the good people of Fingerbone know quite what to make of her. She definitely has her own ideas about things -- she goes into deep, long silences, almost as if, for her, time doesn't exist. Sylvie begins to fill the house with odd collections of things -- empty tin cans with their labels removed, newspapers and magazines. Leaves begin to pile up in the corners of the room -- a visible reminder of her own ideas about 'the essence of housekeeping'.

Besides being an immensely entertaining story and a literary jewel, the book is a treasure trove of wisdom. It addresses the concept of human need and offers one of the most shining promises of fulfillment and hope that I have seen.

I knew when I picked up this book that it had been made into a film -- I put off watching it until I had read the novel, wanting to experience the richness of the written word first. The film is good, if low-key -- if you haven't seen it, definitely read the book first. This is one of the finest reading experiences I've had in recent years -- I can wholeheartedly recommend it, but PLEASE take your time and savor every word...!

Comment

A Tool for the Hospitality Industry

Price-Sensitivity Measurement

A Tool for the Hospitality Industry

Robert C. Lewis

Stowe Shoemaker

William F. Harrah College of Hotel Administration at the University of Nevada-Las Vegas.

One way to determine an optimum price for a product or service is to assess what the customer is willing to pay and then set production methods and costs to achieve a profit based on that price. Traditional pricing methods, including "cost-plus" and "gut feel," operate backwards by setting a price based on the operator's costs or profit goals. Measuring the customer's price sensitivity in a reasonably unbiased way is difficult, however. Moreover, the matter of appropriate pricing is complicated by the fact that consumers use price as an indicator of quality. So, it is not only possible to set a price too high (pricing the item out of the market), but also to set it too low (giving a perception of unacceptably low quality). The statistical technique of price-sensitivity measurement (PSM) works by asking consumers questions that allow them to indicate when a product is "too expensive" or "too cheap." Graphing these numbers shows a range between expensive and cheap-indicating the likely best price range. Proprietors of Taco Bell applied the PSM method in creating their value menu, with considerable success. As an example, the authors developed a price-value range for buyers in the association-meeting market.

Our Philosophy

Our Philosophy

The hospitality industry is the largest employer in the world. «César Ritz» Colleges educate top class individuals that are well prepared for this demanding industry. In other words, there is a bright future for our «César Ritz» students out there.

To help you, our student, to adjust to the hospitality industry as easy as possible we offer you a range of services to help you make a firm fist step in your career.

This includes advice on how to write a proper Curriculum Vitae (Resume), a cover letter and how to act (or not) in an interview. On these pages you can also find success stories about our former students, links to international hotel groups and cruise ships as well as information about Visa regulations in different countries.

Our worldwide contact network of professionals in the industry contribute to opening valuable career opportunities. Experience shows, that within this network the best offers come from our over 11,000 Alumni! One more reason for you to keep in touch with us after you graduate, maybe you’ll be one of those benefiting from this network or you might become a part of it and offer opportunities to our future students.

WORLD TOURISM ORGANIZATION ACCREDITS

OUR HOUSE OF SWITZERLAND TEAM IS BACK ON TRACK FOR THE SUMMER OLYMPICS 2008
8th – 24th August 2008 After the success of Athens 2004 and Torino 2006, “César Ritz” Colleges Switzerland is, once again, the partner of choice for Presence Suisse to participate in the House of Switzerland at the 2008 Summer Olympics in Beijing.

Selected from all the other hotel management schools in Switzerland, «César Ritz» Colleges Switzerland is very proud to be associated one more time with this event which reflects the qualities of service and excellence we believe in and which our students and graduates put into practice around the world.
The Olympic games are about competition and champions, and today’s business world is about competing and winning. What else can we say?

Only the best are selected to go to the Olympics! Come and follow our team through their blog

CAREER DEVELOPMENT CONFERENCE - BRIG
5 – 7 September 2008

Great hotel groups will return to the University Centre “César Ritz” to select their future talent!

The hotel’s human resources and managers will bring news of exciting careers to our students and alumni on this particular occasion. Our students can generally sign-up for 4 to 6 interviews a day.

Click here to read more about the Career Development Conference


A SMALL "UNITED NATIONS" - AND IT WORKS!

Have lunch with friends from South America, play soccer with the Germans, do group work with students from Kenya and China, share a room with a Scandinavian and spend the weekend with friends from Australia.

Fun and a great intercultural experience

"What a great experience spending weekends visiting Switzerland and having fun with my friends from so many countries, some I can't even find on a map!"

100% PLACEMENT FOR INTERNSHIPS The student internship is the first step to a career as an hotelier. For this all-important first job “César Ritz” Colleges takes its responsibility very seriously and places 100% of its students who have completed the first year of their programme.

Just some of the hotels where “César Ritz” students might train are the Dolder hotel in Zurich, the Baur-au-Lac in Zurich, the Fairmont Montreux Palace in Montreux and the Kempinski in Geneva.

Click here to read more about our internships

INNOVATIVE CULINARY ARTS PROGRAMMES





WORLD TOURISM ORGANIZATION ACCREDITS «CESAR RITZ» COLLEGES


For the first time in its existence, the World Tourism Organization’s Themis Institution has accredited study programmes of a Swiss Hotel Management School. In a first round of accreditation, the Swiss Diploma in Hotel Management and the Master of Science in International Hospitality Management, offered by «César Ritz» Colleges Switzerland received the prestigious label “TedQual” Accredited.

ihs solo Job Career Vacancy Resources

ihs solo Job Career Vacancy Resources is a quick free Indonesian job search website that perform a quick job vacancy search within the latest job listing for your career development and giving job seekers access to an enormous range of employment opportunities and job vacancies for free of charge.

IHS SOLO

1. Store Keeper
Requirements:
• Male/Female
• Age 20-27 years old
• Candidate must possess at least a SMU or Associate Degree or Bachelor’s Degree in Hospitality/Tourism
• Fluent in Bahasa Indonesia, English
• At least 3 years of working experience in Hotel & Restaurant
• Applicants must be willing to work in Jakarta.
• Applicants should be Indonesian citizens.
• Understanding POS-SYS & Accounting or F/B background
• Must be attactive
• English Speaking
• Have a great personality
• Highly motivated
• Team players

2. Food & Beverage Cost Control
Requirements:
• Male/Female
• Candidate must possess at least a SMU or Associate Degree or Bachelor’s Degree in Hospitality/Tourism
• Fluent in Bahasa Indonesia, English
• At least 3 years of working experience in Hotel & Restaurant
• Applicants must be willing to work in Jakarta.
• Applicants should be Indonesian citizens.
• Understanding POS-SYS & Accounting or F/B background
• Must be attactive
• English Speaking
• Have a great personality
• Highly motivated
• Team players

3. Head Cashier
Requirements:
• Male/Female
• Candidate must possess at least a SMU or Associate Degree or Bachelor’s Degree in Hospitality/Tourism
• Fluent in Bahasa Indonesia, English
• At least 3 years of working experience in Hotel & Restaurant
• Applicants must be willing to work in Jakarta.
• Applicants should be Indonesian citizens.
• Understanding POS-SYS & Accounting or F/B background
• Must be attactive
• English Speaking
• Have a great personality
• Highly motivated
• Team players

4. Sound & GRO Staff
Requirements:
• Female
• Age 20-27 years old
• Candidate must possess at least a Associate Degree or Bachelor’s Degree in Hospitality/Tourism
• Fluent in Bahasa Indonesia, English
• At least 3 years of working experience in Hotel & Restaurant
• Applicants must be willing to work in Jakarta.
• Applicants should be Indonesian citizens.
• Must be attactive
• English Speaking
• Have a great personality
• Highly motivated
• Team players

5. Program & Promotion Coordinator
Requirements:
• Male/Female
• Candidate must possess at least a Associate Degree or Bachelor’s Degree in Hospitality/Tourism
• Fluent in Bahasa Indonesia, English
• At least 3 years of working experience in Hotel & Restaurant
• Applicants must be willing to work in Jakarta.
• Applicants should be Indonesian citizens.
• Must be attactive
• English Speaking
• Have a great personality
• Highly motivated
• Team players

PT Gourmet World Indonesia & Pier 68
Jl. Kemang Raya No. 66-68
Jakarta 12720