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
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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