Question 1 Types In the food and beverage department of the Bhuta Hotel and Spa Resort we decided that the type of compensation that is best for our staff

Question 1
Types
In the food and beverage department of the Bhuta Hotel and Spa Resort we decided that the type of compensation that is best for our staff, to encourage and motivate our workers to work more effectively, efficiently and as comfortable as possible, is to use compensation methods such as; commission pay, overtime pay, bonuses, meal allowances and benefits such as: dental, insurance, retirement, leaves and vacation. Rewarding them for their input that they put in providing valuable and wonderful output that meets our guest satisfaction
Question 4
Job Specification
Job specification of a food and beverage Department is to meet and serve guest at the best of their ability giving exceptional service. The food and beverage department is one of the largest department in the hotel that is split in different department areas such as waitressing, table hostess, different types of chef and managements. The main purpose is to
Ensure that customers receive high quality service
Is to comply with work regulation
To prepare exceptional dishes
To follow the health and safety regulations to prepare meals.

To attend training sessions and meeting
To control excess wastage
To meet guest expectations consistently
Job Description
Responsibilities of our service providers is to assist customer as best as possible, make a good first impression, provide great customer service, create a friendly work relationship with customers not personal and serve customers to the best of their ability persuading customer retention.
Dos and Don’ts as a Service Provider
As a service provider once a guest needs assistant you should make every effort to assist the guest or find who can.
May require to assist guest out of there prescribe drop specification
Also a guest should never feel as if their request is a burden to you.

A guest should never be burden with person issue from staff
A guest should never feel a level of not being secure (staff becoming personal with guest)
A staff should never be disrespectful to a guest or to a staff member in front a guest.

ReferenceFinkelstein, S., ; Hambrick, D. C. (1989). Chief executive compensation: A study of the intersection of markets and political processes. Strategic Management Journal, 10(2), 121-134.