Today in our lodging management program our class went to the Marriott, we met the banquet manager Debbie.Our class also met ann and Anton who work in the banquet division. Debbie talked to us about what she does at her job and some other jobs there are at the Marriott. she showed us a layout of a wedding thay hosted at the marriott and told us what the workers have to do to set up for a occasion like that. Some of the responsibilities are for the banquet dept, such as : setting up events, doing coffee breaks, making the food, setting up rented rooms for occasions, and to know excatly what the costumer or guest wants.The goals for the banquet department are the same as the whole hotel's , making the guest happy. the marriott has a chart (it follows the calendar)the workers follow which is called Today's Spirit to Serve BASIC, they do something different for every day of the month. That internship's day BASIC was :I personalize the stay ( i watch and listen to the guests) learn the guest's preferences, record them, and act upon them when possible. The Marriott workers know that the guests know we care because we greet them and use the 15/5 rule( you stop what your doing when a guest is fifteen feet away and when they get to five feet away from you smile and greet them) and because we always go beyond to make the guests happy. Some of the problems the marriott can have in a day is internet goes down when a group rents out laptops or having enough room for all the people for an occasion a guest rents a salon room for.Debbie discussed with us what GSS means , it is Guest Satisfaction Service. Today i really liked learning how to fold the napkins for different events and i saw the kitchen area. i wish i could of worked at the marriott more tht day .
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