The Ritz-Carlton, Dearborn to Offer 'Trade Secrets'

. October 14, 2008

DEARBORN, Michigan, August 29, 2005. In an effort to address the lack of attention and understanding in the service aspect of business, The Ritz- Carlton, Dearborn will present the Service Excellence Symposium. The event is dedicated to the art of excellence in service.

The Ritz-Carlton, Dearborn will reprise the Symposium, a day and a half long program open to area businesses on Wednesday, September 28 and Thursday, September 29. This workshop has been designed to share The Ritz-Carlton service philosophy, illustrate how the company has enlivened this among all tiers of their employees and has set the standard in the field.

"With the Super Bowl looming on the horizon, businesses in the Detroit area can make this national event rewarding and memorable for everyone by improving just one area of their work: service," said Gerard van Grinsven, vice president and area general manager of The Ritz-Carlton, Dearborn. "This is not limited to the hospitality industry; across the board businesses can benefit enormously from improving upon their service skills - good service is just good business."

The program will begin with an introduction by Detroit Lions' Chief Operating Officer and Executive Vice President Tom Lewand. Registrants will be offered insights on how to be more service oriented, tips on training, quality and employee retention will be shared as well. The Ritz-Carlton Corporate leaders, including Mr. van Grinsven, will lead all aspects of this program.

The Ritz-Carlton Hotel Company has recently been named the number one recognized brand in the USA by the Luxury Institute, and has twice earned the Malcolm Baldrige National Quality Award for outstanding leadership in service.

The Service Excellence Symposium is priced at $695 including breakfast both days and lunch on Wednesday, with a $100 discount available to members of The Detroit Regional and Dearborn Chambers of Commerce, The Detroit Metro Convention and Visitor's Bureau, for corporations sending more than four participants or for anyone registering before September 5. Non-profits should call for reduced rates. The Ritz-Carlton, Dearborn will offer a special room rate on September 28 of $165 for a deluxe room and $215 for a Club Level room to Symposium participants.

A percentage of proceeds from this event will be donated to Festival of Trees, one of the largest annual fundraisers benefiting Children's Hospital of Michigan. The festival takes place this Thanksgiving Day weekend and features hundreds of professionally decorated holiday trees as well as other holiday decorating exhibits, children's games and a gift shop.

"The Ritz-Carlton Hotel Company has not only established a reputation for service to our guests, but also service to community," says Mr. van Grinsven. "It is as important to us to have the opportunity to offer our experience in service to area businesses, as it is to be able to give something back to our community. We are thrilled to have Festival of Trees as the recipient of this year's charity proceeds."

Media Contact:

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.