Warsaw modlin airport to downtown
Publish: 2021-04-26 00:00:48
1. When it falls down, it's ready to go to Bitz stock exchange for bottom hunting
2. The filters and plasma collectors are at the kaamo merchant's, absorbing the beam to get the blueprints at the selbah invasion site in Alda, and shielding at the valrrm invasion site in the wahnor galaxy. Coordinates of hidden galaxies: Okana of pareah galaxy can buy SKOR terpa coordinates (500W), kantarr of meenkk galaxy can get Alda coordinates (800W)
3. Materials required for housing provident fund loan:
1. Household register of the borrower and his / her spouse
2. The ID card of the borrower and his / her spouse
3. Proof of the borrower's marital status
4. Proof of down payment for house purchase
5. The credit status report of the borrower and his / her spouse printed by the bank
housing sales contracts or agreements that meet the legal requirements
housing provident fund processing conditions:
1. Indivials and their units must continuously pay housing provident fund for one year
2. The borrower has stable economic income, good credit and the ability to repay the loan principal and interest
3. If the borrower purchases a commercial house, the total price of the house must be no less than 30%
housing provident fund processing process:
1. The lender prepares relevant information, fills in the loan application in the bank, and submits materials
2. After receiving the application, the lending bank confirms and reviews the information
3. After the audit, the lending bank contacts the lender and signs the relevant contract
4. When the bank lends money, the lender performs the repayment responsibility.
1. Household register of the borrower and his / her spouse
2. The ID card of the borrower and his / her spouse
3. Proof of the borrower's marital status
4. Proof of down payment for house purchase
5. The credit status report of the borrower and his / her spouse printed by the bank
housing sales contracts or agreements that meet the legal requirements
housing provident fund processing conditions:
1. Indivials and their units must continuously pay housing provident fund for one year
2. The borrower has stable economic income, good credit and the ability to repay the loan principal and interest
3. If the borrower purchases a commercial house, the total price of the house must be no less than 30%
housing provident fund processing process:
1. The lender prepares relevant information, fills in the loan application in the bank, and submits materials
2. After receiving the application, the lending bank confirms and reviews the information
3. After the audit, the lending bank contacts the lender and signs the relevant contract
4. When the bank lends money, the lender performs the repayment responsibility.
4. BCT of China Unicom is not a digital currency, and there will be no exaggeration in the form of "cutting leeks". BCT of China Unicom also does not have the function of "holding money to generate interest". BCT of China Unicom is a proof that it can be applied to the big US instry. In the early promotion process, it must proce a lot of wealth value, so please do not give your promoters wrong publicity.
5. At the station. I heard it for the first time. House in house in house in house in house in house in house in house in house
6. The frame layer is generally the roof decoration modeling frame layer; r\ N550 cold rolled ribbed bar symbol is Φ R (r superscript), the symbol of cold rolled ribbed steel bar is indicated by L in Guanglianda.
7. As a qualified restaurant manager, he must be familiar with the ethics and basic essentials of this instry
besides, he has good persuasion ability. He must take things seriously, be tolerant and have good cohesion.
besides, he has good persuasion ability. He must take things seriously, be tolerant and have good cohesion.
8. Catering management refers to that enterprises, hospitals, schools, hotels contract catering management services to professional catering companies according to their needs, and then select all kinds of dishes provided by catering companies
basic methods
the most important thing for a hotel to develop its own management systems and methods is to understand various management systems and methods, understand the background of various systems, and deeply study the suitable conditions for the application of various systems
a la carte catering management system
the management method must be suitable for the hotel environment. Because the environment of each hotel is different, it is impossible to have any kind of management system that can be applied to each hotel. Even in the same hotel, different management methods are sometimes used for employees in different departments. The management system also has time. The situation of Hotel Residence often changes with time. The management system and method must change with time, place and person
the general management methods adopted by hotels are: organization chart, work type, work specification, work schele, etc
organization chart
organization chart shows the basic classification and relationship of Posts and responsibilities, which is an organization chart, but it has some limitations, such as the scope of authority and responsibilities of all levels, the non-linear relationship between two employees with the same status or the indirect relationship between employees in different departments. For this reason, the description of all kinds of work and organization manual is an important supplement to the organization icon
job type
job type is a description reflecting the required skills and job responsibilities. The orientation training for employees is helpful to complete the work evaluation, to formulate the salary scale, and to determine the scope of authority and responsibility. Job description includes identification data, work summary, responsibilities and requirements<
job specification
job specification is a standard to state a job, including job responsibility, working conditions, personal qualifications, etc<
work schele
work schele is the concept of the work to be completed by employees, with work process description and time requirements. It is a way for managers to communicate with employees. There are three basic work scheles, namely, personal schele, daily schele and organizational schele. The contents of work schele include: name, working hours, position, who is supervised, who changes shifts, rest days, meal time, rest time, work content to be done in each period, etc
characteristics of catering management
catering management is a business work integrating operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics and requires hotels to have unique characteristics in catering management to meet the requirements of management subjects
instant proction and marketing, large income elasticity
catering business management is completed through the planning, organization, coordination, command, supervision, accounting and other work in the process of making dishes and serving customers. Its business process shows that proction, sales, service and consumption are almost completed in an instant, that is, it has the characteristics of short proction time, sales with proction, service and consumption at the same time. This requires the food and beverage department to proce immediately according to the needs of customers, and sell immediately after proction. It can not be made in advance, otherwise it will affect the color, aroma, taste and shape of the dishes, and even rot, causing economic losses. Therefore, it is an important task for hotel catering management to do a good job in prediction and analysis, grasp the needs of guests, improve work efficiency and strengthen on-site control. Moreover, as the main revenue generating department, hotel catering has the characteristics of large income elasticity compared with guest rooms. Room income comes from hotel guests, the number of rooms and room prices remain relatively unchanged, room income is relatively fixed, and its maximum income is often a predictable constant. Besides in-house guests, there are also non in-house guests in the catering service, and the per capita consumption of guests is also a flexible variable. Hotels can increase the per capita consumption of food and beverage by means of improving work efficiency, strengthening food and beverage promotion and improving service quality, so that the business income of food and beverage can be greatly improved. Therefore, catering is often the key item of hotel revenue
the business content is miscellaneous and the management is difficult.
the composition of catering business is complex, including both external sales and internal management; We should not only consider choosing the right business objectives, policies and strategies according to the internal conditions and external market changes of the hotel, but also reasonably organize the internal personnel, finance and materials, improve the quality and rece the consumption. In addition, from the perspective of personnel composition and work nature, the catering department has both technical and service jobs; There are not only operation technology, but also cooking and service art, which is the combination of technology and art. This will inevitably increase the difficulty of catering management, which requires us not only to organize catering management activities according to the objective laws, but also to enhance the scientificity; We should proceed from reality, adjust measures to local conditions, deal with it flexibly and improve the artistry. At the same time, the composition of food and beverage cost is wide and has great changes. From the cost of raw materials, some are fresh goods, some are dry goods, some are semi-finished procts, some are vegetables and fruits. There are obvious differences in the methods of sorting and washing, slaughtering, dismantling, hair rising, cutting and matching, and the proportion of allocation of these raw materials. The degree of loss in the process of processing is different, and the prices of some raw materials tend to follow the market, with a large range of changes. But the price of the dishes in the hotel can't change very often. In addition, there are fuel, power costs, labor wages, tableware and other consumables consumption, furniture, equipment depreciation, some of which are fragile, loss control is difficult. Therefore, how to strengthen the catering cost control and rece consumption is often an important topic of catering management
there are many influencing factors, and the quality fluctuates greatly
the catering quality is the central link of the catering management, but it is difficult to control the catering quality because there are many influencing factors. First of all, catering is based on manual labor. Whether it is the proction of dishes or the improvement of service, it is mainly controlled by people's intuitive feeling, which is easily restricted by people's subjective factors. The experience, psychological state and physiological characteristics of employees will have an impact on the quality of catering. This is obviously different from the operation of the housekeeping department, and it is difficult to achieve the standardization of service. Secondly, there is a big difference between the guests. As the saying goes, "it's hard for people to talk to each other". Guests come from different regions, with different living habits and tastes. This will inevitably lead to the same dishes and services, with very different results. Thirdly, it is highly dependent. The catering quality of a hotel is a comprehensive index. The catering quality not only depends on the supply of the market, but also is restricted by the relationship of all aspects of the hotel. The quality of dishes is directly related to the quality of raw materials, and the requirements for cooperation are also very strict. From procurement and supply to rough machining, cutting and matching, hearth, service, etc., all require close cooperation. If there is any dispute, there will be defective procts. Not only that, it also requires the close cooperation of engineering and other departments
brand loyalty is low, patent protection is difficult
in general catering consumption, customers' consumption psychology of seeking novelty and novelty makes them constantly pursue new procts, new tastes and new services in catering consumption, which often leads to the phenomenon of "eating new stores and new procts" and "consuming with the new trend". On the other hand, it is very difficult for the catering Department of a hotel to apply for patents for its own decoration and service methods. Therefore, if a certain proct or service can attract customers, there are many imitations. Many "mysterious diners" in urban catering are actually "intelligence spies" sent by major hotels and social restaurants. They shoulder the heavy responsibility of "collecting new catering procts, beautiful procts and special procts". According to the information collected, they simply imitate, or imitate first and then create. All of these have brought great challenges to the catering management. How to cultivate brand loyalty and how to seek patent protection has become an important topic of hotel catering research
management key
first, the key time to be present in person
in the daily operation and management, there will be a lot of things to deal with, but to allocate time reasonably, the important thing for managers to deal with problems is to advocate on-site management and be present in person. Don't listen to reports or give instructions. As long as you arrive at the scene, the information you get is the most accurate, thus recing the decision-making mistakes caused by unclear information transmission. We do hotels often have large reception, in the middle of which you may not be able to help employees to do a lot of specific work, but as long as you are present, employees know that our leaders are always with us! At the same time, your other role on the scene is to find problems, help employees to make up for loopholes and avoid mistakes. So what is the key time? There are large reception, VIP arrival, major complaints and so on. The most important thing is that the key time is in the heart of every manager<
Second, frequent inspection of key positions
the hotel is divided into three parts: operation Department, functional department and security department. At the same time, it is also divided into two kinds of employees: first-line and second-line. Their dedication and mutual cooperation ensure the smooth progress of all work. Every hotel and every department has its key positions. We often advocate that "we should put the right people in the right place" is determined only after examination, screening and trial. This is the standard for selecting people, and we should use them according to the material. But what are the key positions? My understanding of key positions is: the positions that involve a wide range, have strong functions, cause great fluctuations and are not easy to take remedial measures are called key positions. Such posts should be inspected frequently, with more questions, more assessment, more training and more conversation. They should be able to accurately grasp the dynamics of employees and find out the causes of accidents. I work in room management. Let me give you an example: the reservation department, which has strong functions and controls the advance rental of rooms, will be difficult to make up for if room reservation is missed e to negligence in the peak business season. Therefore, managers should keep key positions in mind<
Third, do the key things yourself
every manager has subordinates, and it is our bounden ty to cultivate them. In business, he is strictly required, in life, he is concerned, and he is trained by words and deeds. But managers should have a grasp, not everything is handed over to their subordinates. In the process of training, the things you give them are controllable within your ability. If you can't grasp them well, you'd better do it yourself. Some managers are used to hand over the principles to their subordinates, but eventually there will be problems, because the managers rely on their professional skills and work experience, combined with the actual situation of the three in one to do things, the subordinates' heat is not enough, the same thing will be wrong. So what is the key thing? The key things that are related to the overall situation, strong planning and high professional requirements, such as: annual budget plan, which is related to the hotel or department's annual operation, we all know that the budget is based on 1, the boss's expectations. 2. Historical data. 3. Market analysis. To do it, it has a very strong planning, not considering that it has a great impact on the operation of the whole year. Such a thing is the key thing
basic methods
the most important thing for a hotel to develop its own management systems and methods is to understand various management systems and methods, understand the background of various systems, and deeply study the suitable conditions for the application of various systems
a la carte catering management system
the management method must be suitable for the hotel environment. Because the environment of each hotel is different, it is impossible to have any kind of management system that can be applied to each hotel. Even in the same hotel, different management methods are sometimes used for employees in different departments. The management system also has time. The situation of Hotel Residence often changes with time. The management system and method must change with time, place and person
the general management methods adopted by hotels are: organization chart, work type, work specification, work schele, etc
organization chart
organization chart shows the basic classification and relationship of Posts and responsibilities, which is an organization chart, but it has some limitations, such as the scope of authority and responsibilities of all levels, the non-linear relationship between two employees with the same status or the indirect relationship between employees in different departments. For this reason, the description of all kinds of work and organization manual is an important supplement to the organization icon
job type
job type is a description reflecting the required skills and job responsibilities. The orientation training for employees is helpful to complete the work evaluation, to formulate the salary scale, and to determine the scope of authority and responsibility. Job description includes identification data, work summary, responsibilities and requirements<
job specification
job specification is a standard to state a job, including job responsibility, working conditions, personal qualifications, etc<
work schele
work schele is the concept of the work to be completed by employees, with work process description and time requirements. It is a way for managers to communicate with employees. There are three basic work scheles, namely, personal schele, daily schele and organizational schele. The contents of work schele include: name, working hours, position, who is supervised, who changes shifts, rest days, meal time, rest time, work content to be done in each period, etc
characteristics of catering management
catering management is a business work integrating operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics and requires hotels to have unique characteristics in catering management to meet the requirements of management subjects
instant proction and marketing, large income elasticity
catering business management is completed through the planning, organization, coordination, command, supervision, accounting and other work in the process of making dishes and serving customers. Its business process shows that proction, sales, service and consumption are almost completed in an instant, that is, it has the characteristics of short proction time, sales with proction, service and consumption at the same time. This requires the food and beverage department to proce immediately according to the needs of customers, and sell immediately after proction. It can not be made in advance, otherwise it will affect the color, aroma, taste and shape of the dishes, and even rot, causing economic losses. Therefore, it is an important task for hotel catering management to do a good job in prediction and analysis, grasp the needs of guests, improve work efficiency and strengthen on-site control. Moreover, as the main revenue generating department, hotel catering has the characteristics of large income elasticity compared with guest rooms. Room income comes from hotel guests, the number of rooms and room prices remain relatively unchanged, room income is relatively fixed, and its maximum income is often a predictable constant. Besides in-house guests, there are also non in-house guests in the catering service, and the per capita consumption of guests is also a flexible variable. Hotels can increase the per capita consumption of food and beverage by means of improving work efficiency, strengthening food and beverage promotion and improving service quality, so that the business income of food and beverage can be greatly improved. Therefore, catering is often the key item of hotel revenue
the business content is miscellaneous and the management is difficult.
the composition of catering business is complex, including both external sales and internal management; We should not only consider choosing the right business objectives, policies and strategies according to the internal conditions and external market changes of the hotel, but also reasonably organize the internal personnel, finance and materials, improve the quality and rece the consumption. In addition, from the perspective of personnel composition and work nature, the catering department has both technical and service jobs; There are not only operation technology, but also cooking and service art, which is the combination of technology and art. This will inevitably increase the difficulty of catering management, which requires us not only to organize catering management activities according to the objective laws, but also to enhance the scientificity; We should proceed from reality, adjust measures to local conditions, deal with it flexibly and improve the artistry. At the same time, the composition of food and beverage cost is wide and has great changes. From the cost of raw materials, some are fresh goods, some are dry goods, some are semi-finished procts, some are vegetables and fruits. There are obvious differences in the methods of sorting and washing, slaughtering, dismantling, hair rising, cutting and matching, and the proportion of allocation of these raw materials. The degree of loss in the process of processing is different, and the prices of some raw materials tend to follow the market, with a large range of changes. But the price of the dishes in the hotel can't change very often. In addition, there are fuel, power costs, labor wages, tableware and other consumables consumption, furniture, equipment depreciation, some of which are fragile, loss control is difficult. Therefore, how to strengthen the catering cost control and rece consumption is often an important topic of catering management
there are many influencing factors, and the quality fluctuates greatly
the catering quality is the central link of the catering management, but it is difficult to control the catering quality because there are many influencing factors. First of all, catering is based on manual labor. Whether it is the proction of dishes or the improvement of service, it is mainly controlled by people's intuitive feeling, which is easily restricted by people's subjective factors. The experience, psychological state and physiological characteristics of employees will have an impact on the quality of catering. This is obviously different from the operation of the housekeeping department, and it is difficult to achieve the standardization of service. Secondly, there is a big difference between the guests. As the saying goes, "it's hard for people to talk to each other". Guests come from different regions, with different living habits and tastes. This will inevitably lead to the same dishes and services, with very different results. Thirdly, it is highly dependent. The catering quality of a hotel is a comprehensive index. The catering quality not only depends on the supply of the market, but also is restricted by the relationship of all aspects of the hotel. The quality of dishes is directly related to the quality of raw materials, and the requirements for cooperation are also very strict. From procurement and supply to rough machining, cutting and matching, hearth, service, etc., all require close cooperation. If there is any dispute, there will be defective procts. Not only that, it also requires the close cooperation of engineering and other departments
brand loyalty is low, patent protection is difficult
in general catering consumption, customers' consumption psychology of seeking novelty and novelty makes them constantly pursue new procts, new tastes and new services in catering consumption, which often leads to the phenomenon of "eating new stores and new procts" and "consuming with the new trend". On the other hand, it is very difficult for the catering Department of a hotel to apply for patents for its own decoration and service methods. Therefore, if a certain proct or service can attract customers, there are many imitations. Many "mysterious diners" in urban catering are actually "intelligence spies" sent by major hotels and social restaurants. They shoulder the heavy responsibility of "collecting new catering procts, beautiful procts and special procts". According to the information collected, they simply imitate, or imitate first and then create. All of these have brought great challenges to the catering management. How to cultivate brand loyalty and how to seek patent protection has become an important topic of hotel catering research
management key
first, the key time to be present in person
in the daily operation and management, there will be a lot of things to deal with, but to allocate time reasonably, the important thing for managers to deal with problems is to advocate on-site management and be present in person. Don't listen to reports or give instructions. As long as you arrive at the scene, the information you get is the most accurate, thus recing the decision-making mistakes caused by unclear information transmission. We do hotels often have large reception, in the middle of which you may not be able to help employees to do a lot of specific work, but as long as you are present, employees know that our leaders are always with us! At the same time, your other role on the scene is to find problems, help employees to make up for loopholes and avoid mistakes. So what is the key time? There are large reception, VIP arrival, major complaints and so on. The most important thing is that the key time is in the heart of every manager<
Second, frequent inspection of key positions
the hotel is divided into three parts: operation Department, functional department and security department. At the same time, it is also divided into two kinds of employees: first-line and second-line. Their dedication and mutual cooperation ensure the smooth progress of all work. Every hotel and every department has its key positions. We often advocate that "we should put the right people in the right place" is determined only after examination, screening and trial. This is the standard for selecting people, and we should use them according to the material. But what are the key positions? My understanding of key positions is: the positions that involve a wide range, have strong functions, cause great fluctuations and are not easy to take remedial measures are called key positions. Such posts should be inspected frequently, with more questions, more assessment, more training and more conversation. They should be able to accurately grasp the dynamics of employees and find out the causes of accidents. I work in room management. Let me give you an example: the reservation department, which has strong functions and controls the advance rental of rooms, will be difficult to make up for if room reservation is missed e to negligence in the peak business season. Therefore, managers should keep key positions in mind<
Third, do the key things yourself
every manager has subordinates, and it is our bounden ty to cultivate them. In business, he is strictly required, in life, he is concerned, and he is trained by words and deeds. But managers should have a grasp, not everything is handed over to their subordinates. In the process of training, the things you give them are controllable within your ability. If you can't grasp them well, you'd better do it yourself. Some managers are used to hand over the principles to their subordinates, but eventually there will be problems, because the managers rely on their professional skills and work experience, combined with the actual situation of the three in one to do things, the subordinates' heat is not enough, the same thing will be wrong. So what is the key thing? The key things that are related to the overall situation, strong planning and high professional requirements, such as: annual budget plan, which is related to the hotel or department's annual operation, we all know that the budget is based on 1, the boss's expectations. 2. Historical data. 3. Market analysis. To do it, it has a very strong planning, not considering that it has a great impact on the operation of the whole year. Such a thing is the key thing
9. First of all, it's Xiaohua's pot. It's Xiaohua who took away the six spirits and caused the virus to leak. Frisk and sans had a child, but frisk died later. As for how he died, I forgot... And then, sans was shot in the head by Yu Jie (it's just not Yu Jie's original intention, it's a virus pot), and then half of her face disappeared... After that, papy forced half of sans's face back, but her eyes became bigger (after that, sans was infected with the virus, but she could still control her behavior)... What kind of setting is this? I'm talking about good sand carving. I'm just talking about knives as sand carving...
10. Expression ability
expression ability is the first ability that all managers must have. Why? Because as a manager, he needs to express his views accurately, explain his opinions and give suggestions. Most of the roles he plays between the boss and the employees need to be realized with the help of expression ability. More importantly, expression ability is the precondition of the second basic ability (communication ability)
after understanding this truth, if you are the boss, try not to use the "stuffy" type of employees when selecting managers. In a more popular way, the introverted employees are not suitable to be managers. No matter how short of managers you are, if you choose such a person who is not good at expressing your views as a manager, the bad results will be basically in front of you
communication skills
as a qualified manager, the most common daily work is communication. Some management positions only need to communicate with the direct superior subordinate relationship, such as the front office supervisor, who only needs to maintain effective communication with the front office staff as the subordinate and the store manager as the superior, but there are still some management positions, It needs to involve a lot of communication work
for example, store managers, from the perspective of superior and subordinate management, should communicate with both the boss and the employees; From the restaurant function, we should communicate with both the front office and the back kitchen; From the perspective of business objectives, we should communicate with both customers and finance; From inside and outside, we need to communicate with both employees and external suppliers... This type of managers spend a lot of time on communication
coordination ability
expression ability and communication ability are the foundation of the foundation. Their existence does not lie in themselves, but in the follow-up value, that is, to coordinate various interpersonal relationships and close cooperation between posts in the store. Whether they can do this well is the basic index to test whether a manager has coordination ability.
expression ability is the first ability that all managers must have. Why? Because as a manager, he needs to express his views accurately, explain his opinions and give suggestions. Most of the roles he plays between the boss and the employees need to be realized with the help of expression ability. More importantly, expression ability is the precondition of the second basic ability (communication ability)
after understanding this truth, if you are the boss, try not to use the "stuffy" type of employees when selecting managers. In a more popular way, the introverted employees are not suitable to be managers. No matter how short of managers you are, if you choose such a person who is not good at expressing your views as a manager, the bad results will be basically in front of you
communication skills
as a qualified manager, the most common daily work is communication. Some management positions only need to communicate with the direct superior subordinate relationship, such as the front office supervisor, who only needs to maintain effective communication with the front office staff as the subordinate and the store manager as the superior, but there are still some management positions, It needs to involve a lot of communication work
for example, store managers, from the perspective of superior and subordinate management, should communicate with both the boss and the employees; From the restaurant function, we should communicate with both the front office and the back kitchen; From the perspective of business objectives, we should communicate with both customers and finance; From inside and outside, we need to communicate with both employees and external suppliers... This type of managers spend a lot of time on communication
coordination ability
expression ability and communication ability are the foundation of the foundation. Their existence does not lie in themselves, but in the follow-up value, that is, to coordinate various interpersonal relationships and close cooperation between posts in the store. Whether they can do this well is the basic index to test whether a manager has coordination ability.
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