PPT-After reading this chapter, you should be able

to Recognize and understand terminology common to the guest service experience Describe the common procedures for checking in and checking out a guest Identify and describe common guest service issues and provide solutions for resolving them. And 57375en 57375ere Were None meets the standard for Range of Reading and Level of Text Complexity for grade 8 Its structure pacing and universal appeal make it an appropriate reading choice for reluctant readers 57375e book also o57373ers students An eligible beneficiary could have only one ABLE account which must be established in the state in which he resides or in a state that provides ABLE account services for his home state An ABLE account may not r eceive annual contributi ons exceeding :. Describe types of casinos as they relate to customer service.. Identify and describe types of floor positions typical to casinos.. Describe the unique characteristics of a casino property.. Explain and apply the concept of guest service to various casino guests.. Understand inventory from a business perspective.. Define inventory from an accounting perspective.. Identify which inventory items should be included in ending inventory.. Identify the effects of inventory errors on the financial statements and adjust for them.. Understand . the importance of income taxes from a business perspective.. Explain . the difference between accounting income and taxable income, and calculate . taxable income . and current income taxes.. Understand . why earnings per share (EPS) is an important number.. Understand . when and how earnings per share must be presented, including related disclosures.. Calculate . earnings per share for companies with a simple capital structure.. Understand how firms create value and manage performance.. Understand how users use information about performance to make decisions.. Understand the concept of and be able to assess quality of earnings/information.. :. Identify and explain the guest service principles.. List and explain steps involved in providing guest service.. Explain and apply the concepts of service.. Identify types of service.. Illustrate the qualities of service such as perishable, tangible, and nontangible.. Identify and describe the history, ages of change, and current status of guest service in the . U.S. .. Identify the uses of various reasons why guests may not outwardly complain.. Identify and explain the reasoning behind why guests share their poor experiences with others.. :. Contrast the expectations of guests and staff.. Explain and apply the concept of Red Flags.. Identify and assess the contradictions behind the premise “the guest is always right.”. Identify and apply the five steps to resolve guest issues utilizing the G.U.E.S.T. method.. Understand the primary types of beers.. Understand and identify different liquors and their use in cocktail service.. Identify and describe different wines and their service.. Understand the idea and flavor profiles of basic liqueurs.. Chapter 10: Compensation Objectives After reading this chapter, you should be able to: Describe the purpose of compensation. Discuss the importance of equity relative to a firm’s compensation decisions. RED HOT ROOTS LESSON 44 ABLE, IBLE, IL, ILE ABLE, IBLE ABLE, CAN DO ENJOYABLE IL, ILE CAPABLE OF BEING, FRAGILE LIKE SUFFIXES AND MEANINGS (ADJ) POLITE AND RESPECTFUL; ACTING WITH COURTESY AND CIVILITY After reading this chapter, you should be able to : Identify and explain the guest service principles. List and explain steps involved in providing guest service. Explain and apply the concepts of service.