For Tourism & Hotellerie: "Guest+" Guest+ is the C&CC solution to improve performance in Tourism and Hotellerie. C&CC conceived and has been successfully implementing at important tourism and hotel companies the Ad-Hoc Solution "Guest+", that leads to the effective performance improvement. "Guest+" has been designed to be rolled out fast and efficiently to resorts, agencies, hotels, personnel, geographically dispersed. It identifies improvement areas and it acts sharply, to lead to sales results improvement, thanks to a higher customer satisfaction, more customer loyalty and a broader customer base. Thanks to Mystery Guest Analyses or to other internal and market analyses, the resort/ agency/ hotel current status is depicted and possible solutions are recommended to the Customer. Interventions vary, based on the Customer's priorities and objectives. They spam from processes optimization, to communication improvement, to training, to tools and manuals creation, to end customers data re-organization, to powerful and structured actions on the market. Analyses and interventions are carried out in all or some resorts/ agencies/ hotels, in phases or as one, to be focussed, to carry out a pilot, or extensively, locally or/ and abroad. The end result is always measured to confirm to the Customer the objective has been achieved. C&CC follow-up ensures that the end result is rooted and lasting. Analyses and interventions are complete and focussed, to care for all aspects impacting on performance and customer satisfaction.
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The first step in exceeding your customer's expectations is to know those expectations Roy H. Williams |
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Customer Satisfaction CRM Tours SPA PERFORMANCE Hotel MYSTERY GUEST Sales SERVICE Quality HOLIDAYS CRUISE Personnel Relationship Improvement RESORT Customer Base TRIP TRAINING Skills Revenue Operator VILLAGE Restaurant LEVEL SUITE Travelling HOST Agency KPI 5Stars COMMUNICATION TOURISM Loyalty Commercial Results Hotellerie Comfort Director Network Mystery Client TRAVEL AGENCY Cabin |
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There's a battle between what the cook thinks is high art and what the customer just wants to eat Mario Batali |
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