GLAD TO BE GREEN

GLAD TO BE GREEN

Does this ever create problems with guests? Michelle Hudd, food and beverage manager, says sometimes they need to explain what they are trying to do: "I've had conversations with guests where I've had to explain why we can't give them a Coca Cola. And they nearly always get it an...

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Veröffentlicht in:Caterer & hotelkeeper 2009-10, Vol.199 (4598), p.30
1. Verfasser: Sharkey, Gemma
Format: Magazinearticle
Sprache:eng
Schlagworte:
Baldwin, Simon
Broom, Nikki
Hotels & motels
Pathogens
Restaurants
Saunas & hot tubs
Swimming
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Zusammenfassung:Does this ever create problems with guests? Michelle Hudd, food and beverage manager, says sometimes they need to explain what they are trying to do: "I've had conversations with guests where I've had to explain why we can't give them a Coca Cola. And they nearly always get it and appreciate what we're trying to do. It's about taking off your old school hospitality head and starting again. Everything is a challenge. But it's brilliant."
ISSN:0008-7777