板材十大名牌Shangri-la Hotel ca study
Section 1: Starting up 技术美学//开始创业
Sandy Stewart and his wife, Margaret, started up（创建） the Shangri-la Hotel after inheriting（继承） a large property in the west end of Glasgow. Sandy and Margaret ran the hotel for many years before retiring and passing over the running of the hotel to their son Craig, and their daughter Ailsa.
//父亲Sandy Stewart 母亲交通事故处理办法Margaret 创建了香格里拉酒店，传给了儿子Craig和女儿Ailsa。
Craig had always been interested in cooking, and after finishing school, Craig moved to London to train as a chef（主厨）. He worked in many restaurants before becoming the head chef of a top hotel in Park Lane. Before he retired, Sandy asked Craig to return to Glasgow to run the restaurant in the Shangri-la Hotel. Since his return four years ago, the Shangri-la Hotel has gained a much coveted 3-star Michelin award. In the kitchen, Craig had the following:
♦A Sous Chef, Saskia (a colleague he had worked with for many years in London).
♦A Commis Chef, Jordan (who started his training in the hotel a year ago).
♦A full team of kitchen and waiting staff.
On leaving school, Ailsa completed a degree in Business at Aberdeen University. On completion of her degree, Ailsa got a job as a management trainee（受训培者） with a large oil company bad in Aberdeen. After many years as a successful executive（经理）, Ailsa was persuaded by Sandy to work in the Shangri-la Hotel. After a few years working in the hotel, Ailsa took over as the General Manager. In the ven years since, Ailsa has overen（监督） an extensive（大范围的） upgrade（改进） programme. Ailsa drafted（起草） and submitted a business plan to the local bank in order to obtain（得到） the funding（基金） needed to improve the hotel as it was an older property in urgent need of modernisation. A grant was also cured from Scottish Enterpri. Ailsa’s hard work paid off when The Shangri-la Hotel became the first hotel in Glasgow to achieve the prestigious 5-star AA award. Ailsa was supported by:
♦ A reception manager, Antonio, who has been with the firm for many years.
♦ An accountant, Clark. 保中
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♦ A team of receptionists, cleaning staff and chambermaids.
♦ Maintenance staff.
Section 2: Growth and development
Under Ailsa’s management, revenue（收益） grew steadily and the number of business and international visitors to the hotel incread. Craig’s cooking became increasingly popular, to the extent（程度） that he appeared on television as a celebrity（名人） chef. Craig and Ailsa both believed in supporting local business, and always ud local banks, financial advisors and lawyers to support their business. Craig also had a very clo relationship with Gordon Meldrum who managed an organic farm on the shores of Loch Lomond. Gordon was the first farmer in Scotland to become fully certified我来比划你来猜词语库（认证） by the Soil Association, and Craig decided to source his produce from Gordon. Craig is c
onvinced that using the freshest meat, vegetables and fruit from Gordon’s farm is absolutely esntial for the reputation（声誉） and success of the restaurant.
The reputation of the Shangri-la Hotel depended on high quality customer care, and it was important that all staff in the hotel were trained to the highest standards. Ailsa had clo links with the local college who ran hospitality（酒店） cours, and would often take on learners who were studying there as part-time staff. On completing their studies, many of the learners opted to take up full-time employment with the hotel, at which time Ailsa would increa their salary. Craig also believed it was important to study at college, but he spent a lot of time personally with the kitchen staff to ensure that they understood his personal methods and that meals had to be prepared to his exacting standards.
In addition to the chefs（厨师）, there were now four kitchen staff and eight waiting staff working in the restaurant. In the hotel there were six chambermaids（女服务员）, three receptionists, four cleaners, two general maintenance（维护） staff, Clark the accountant and Antonio the reception manager.
Section 3: Running the hotel
Craig ran the restaurant under very strict guidelines. He had learned his trade under some of the most demanding chefs in London and that management style had greatly influenced him. Each day he personally prepared the menu for the restaurant, and allocated（分配） specific tasks to the waiters and kitchen staff. He kept clo tabs on exactly what each one did, as he believed that every dish that left the kitchen had his signature on it and therefore had to meet his rigorous（严格的）交通安全小知识 standards. This, on occasion, left Saskia feeling a little frustrated, as she felt that she had some great ideas for dishes that would be suitable for the restaurant. At the end of each week, Craig always provided free drinks for the team to celebrate, and the team always enjoyed the get-togethers.
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