Local and International Trends in Hospitality and Gastronomy

Personal traits of hospitality workers
Description
Organization	the precise execution of their work
Politeness	attentiveness, external manifestation of goodwill to all, readiness to render service to those who need it, delicacy, tact
Attentiveness	external manifestation of goodwill to all, readiness to render service to those who need it, delicacy, tact
Respect	recognition of personal dignity, attentive attitude to other people's beliefs, sensitivity, delicacy, modesty
Decent manners	are an accurate measure in external behaviours
Exposure	the ability to control emotions, suppress irritability
Correctness	balance, friendliness; in a tense situation if guest expresses discontent, respond to him calmly, clearly, without raising his voice
Tact	is the need to take into account a specific moral situation. The best expression of personnel tactics is the ability to be inconspicuous, to hide in the presence of a guest. own bad mood or busyness
Consciousness	awareness of actions and skills, conscientious performance duties

People involved in the hotel business should fully focus on customer. Each employee should think of the client as the highest value that needs to be satisfied.

There is the possibility of introducing another element of the system, which can be called the atmosphere of service. This is a psychological element that is the result of a specific combination of all other elements - the functional and qualitative characteristics of the material environment, the relations of the attendants, the organization of operations and customers. The atmosphere of service in each separate process is unique and inimitable. In this sense, it can be perceived as an element that distinguishes one service system from another and is an important indicator of the competitiveness of an organization providing services in the hospitality industry.