Time flies. Inadvertently, our hotel work will usher in new progress. It's time to start making a work plan. The following is the annual work plan of the hotel I have carefully arranged for you, hoping to help you.

2023 Hotel Annual Work Plan Practical Selected Articles 1 1. Hotel Quality Inspection Agency Network:

The hotel quality inspection team (hereinafter referred to as the quality inspection team) consists of a leading group and a working group, and is responsible for inspecting and supervising the service quality and work quality of all departments of the hotel, and putting forward rectification opinions for follow-up assessment.

(1) Leading Group: Team Leader: General Manager () Deputy Team Leader: Deputy General Manager () Members: Chief Financial Officer (), Assistant General Manager (), Assistant General Manager (), Manager of Quality Inspection and Training Department () and Lobby Manager ().

(2) Working Group: Team leader: Deputy General Manager () Deputy Team Leader: Manager of Quality Inspection and Training Department (), Lobby Manager () Members: Executive Chef (), Manager of Engineering Department (), Manager of Housekeeping Department (), Deputy Director of General Office (), Personnel Manager (), Manager of Chinese Restaurant () and Manager of Western Restaurant ().

Second, the hotel quality inspection project scope:

Hotel quality inspection project scope: project scope

1, the overall requirements (including the implementation of management systems and norms, staff literacy)

2. Front office (including switchboard, reservation, check-in, luggage service, wake-up service, checkout, maintenance and sanitation of business center and front office)

3. Rooms (including room service, turndown service, laundry service, mini-bar service, room maintenance and cleaning)

4. Catering (including buffet breakfast service, dinner service, lobby bar service, food delivery service, maintenance and cleaning of catering area)

5, public * * * area, background area (including the surrounding environment, stair corridor elevator hall maintenance, public * * * toilet, background area)

6. Other services (including conference and banquet services, gym, swimming pool and locker room)

Third, the hotel quality inspection operation mode:

Operation mode of hotel quality inspection:

(1) Working Principles of Hotel Quality Inspection Team: Working Principles of Hotel Quality Inspection Team:

Principle 1. On the premise of being familiar with the Interpretation of Classification, Evaluation and Evaluation of Tourist Hotels, the personnel participating in quality inspection should objectively carry out quality inspection with a serious and responsible attitude and the principle of seeking truth from facts, referring to the Interpretation of Classification, Evaluation and Interpretation of Tourist Hotels and the employee manuals of other hotel systems, and obey the work arrangements of hotel leaders and quality inspection teams.

2. The questionable events or inconclusive contents in quality inspection shall be truthfully recorded in the quality inspection form, and personal opinions shall be put forward.

3, in the process of quality inspection, timely record the work of hotel leaders.

(2) Operation mode of hotel quality inspection:

Operation mode of hotel quality inspection:

1. Conduct regular inspection once a week, and the participants shall be determined by the quality inspection team leader, and issue a two-week quality inspection report (attachment1); Check once every two months, with the participation of the leader of the quality inspection team, the head of the security department and the engineering department or the personnel designated by the department and relevant personnel, to conduct a comprehensive inspection of the hotel's safety facilities, equipment and maintenance, and designate the personnel of the inspected department to make on-site records and issue a quality inspection report (Annex 3), and then the quality inspection team will make a summary inspection; Conduct spot checks once every quarter, and invite members of the hotel quality inspection leading group or experts from the Industrial and Commercial Bureau to conduct spot checks on the hotel together with the hotel quality inspection working group, and issue professional reports (Annexes 2 and 4).

2. During quality inspection, the department shall, in conjunction with the quality inspection working group, send service personnel to the site for inspection.

3. For the problems found in the inspection process, the quality inspection team leader shall designate personnel and the accompanying personnel of the inspected department to make detailed records, so that the inspected department can investigate the causes of the problems.

4. After summarizing the inspection results, the quality inspection team fills in the quality inspection report (attachment 1) for the problems and sends it to all departments.

5. The managers of each department fill in the rectification measures and rectification time on the quality inspection report, and sign it for confirmation, and the quality inspection report will be fed back to the quality inspection team.

6. The quality inspection team shall review the results on the rectification plan and quality inspection report, and feed back the results to the quality inspection leading group for review.

7. If the department fails to feedback the results in time or refuses to rectify, handle or repeat the same problem, the quality inspection team will ask the hotel to report it at the regular administrative meeting, and make corresponding economic assessment for the department head as appropriate.

8. Controversial problems in quality inspection should be reported to the leading group of hotel quality inspection for coordination and treatment, and whether to punish them or not as the case may be.

(3) Hotel quality inspection channels:

Hotel quality inspection channels:

First, direct inspection;

B, duty record;

C. feedback from other people or departments;

D, guest complaints;

E, guest opinion form, etc.

Practical selection of the hotel's annual work plan for 2023 2 On this festive day full of joy, _ _ Hotel has turned a new page! _ _ people, under the leadership of the general manager's office with the general manager as the core, with the care and support of friends from all walks of life, and with the hard work of employees, created brands, established images and expanded markets all the way, laughing and sweating all the way, and finally achieved very good business performance and successfully completed the overall goal of "three highs and two highs". It is also a year of enterprise expansion, a crucial year to face new challenges and create a new situation. In the new year, we should temper our internal strength and strive for _ _ brand! Under the new market situation, based on the principle of "product, sales, innovation, cost and welfare", we will comprehensively improve product quality, increase sales, strictly control costs, improve employee welfare, innovate systems, products and marketing methods, firmly grasp the eternal theme of enterprise development, and further realize the leap of hotel quality.

First, improve product quality and strengthen team building.

With the sudden emergence of large and small hotels in _ _ _ and the maturity of customers' consumption psychology, the requirements for hotel products are getting higher and higher. It is an inevitable choice to continuously improve the quality of hotel products to meet the market demand. In terms of hardware facilities and equipment, the hotel will further refine the product transformation work and comprehensively improve the quality of hardware products on the basis of the transformation in _ _ _ _. In terms of software, we should further improve all kinds of rules and regulations, strengthen personnel training and human resources development, establish a talent pool, and rely on the talent pool to continuously deliver outstanding talents to front-line business departments, so as to strive for a first-class service environment with personalized and humanized services.

Second, increase sales promotion and strengthen market expansion.

"_ _" Sichuan cuisine brand has won a place in the catering market of _ _ _. With the successful renovation of various rooms, different levels of luxury rooms meet the needs of different groups of people. In the new year, we should intensify sales promotion, further build, establish and expand the brand of _ _, fully expand the market space, and lay a solid foundation for the development and consolidation in the coming year.

Third, cultivate innovative consciousness and increase innovative measures.

Innovation is the motive force and soul of hotel's survival. Only with innovation can we have vitality and vigor, and only with innovation can we feel the joy of hotel growth. In _ _ _, we made bold innovations in hotel products and marketing methods, and achieved quite good results. Under the new market situation, we must vigorously cultivate innovative consciousness, increase innovative measures, innovate outdated and backward systems, innovate software and hardware products, and innovate marketing methods and target market selection. On the basis of _ _ _ _ _, we must further carry out innovative activities to make the hotel make continuous progress and development in innovation.

Fourth, strictly control costs and quantify departmental costs.

Controlling all kinds of expenses means increasing income. Therefore, this year, the hotel will strengthen cost control, quantify the various expenses of each department, deduct the overspending from the departmental salary, and conduct independent accounting for the operating departments (such as catering and entertainment departments), take responsibility for their own profits and losses, strengthen the staff's awareness of cost control, and really do a good job in hotel cost control.

Improve employee welfare and corporate culture.

We will further strengthen the construction of corporate culture, enrich the lives of employees and enhance corporate culture. With the basic implementation of the overall goal of "three highs and two good", the treatment of employees has been greatly improved. In the new year, with good business performance, the hotel will continue to take the welfare of its employees as its responsibility. I hope that employees will work hard to achieve a double harvest for hotels and individuals.

With the realization of the general goal of "three highs and two good", we have gone through the foundation period, the attack period and the energy gathering period, and entered a new stage of accelerating development on a high platform and realizing leap-forward at a high level. At this moment, all employees are highly unified, with a high degree of consistency in pace and a high degree of self-awareness, which further enhances their self-confidence and winning heart. Looking at the overall situation, the opportunity to accelerate development is rare. As long as the wisdom and strength of all staff are concentrated and the enthusiasm, subjective initiative and creativity of staff are mobilized, all kinds of difficulties will be overcome and the construction of _ _ hotel will be promoted faster and better. Looking back, we are proud; Looking ahead, we are full of confidence! In the new year, we will take advantage of the spring breeze of the rapid development of _ _ _ city, take the opportunity of improving our internal strength, take the policy of "product, sales, innovation, cost and welfare", and make concerted efforts with Qi Xin to strive for success! Really realize the "win-win" between individuals and enterprises, * * * write a new movement for the development of our store, and * * * describe the bright future of _ _ hotel!

The hotel's annual work plan for 2023 was generally stable in 3 years, but at the end of the year, due to the hotel's own reasons, the employees' mood was unstable, which brought a short-term stagnation to the department's work. After the hotel problem is solved, although the employees are emotionally stable, there are still many sequelae (such as hygiene, service, gfd, manners, etc. ), and it is difficult to recover in a short time.

Now, we have ushered in a new year, which will be a new beginning, not only for the recovery of the housekeeping department, but also to achieve the goal of this year's four-star hotel evaluation. The work of this department will be carried out in the following aspects:

First, ideological understanding:

1. Pay close attention to the service consciousness and hygiene consciousness of employees as hotel guests.

2. Improve the mental outlook of department employees, so that they have a positive team spirit.

Second, the image:

Pay attention to gfd, courtesy and etiquette, start from me and the grass-roots managers, set a good example for employees and drive all employees in this department to be qualified hoteliers.

Third, health.

1. Keep the office clean and tidy, and implement the system of cleaning by turns. The housekeeping clerk is responsible for the cleaning work.

2. Room hygiene shall be carried out according to the requirements of room hygiene standards formulated by the department, and the floor foreman shall be responsible for inspection and supervision. If guests complain about health quality problems, the department will punish them according to the reward and punishment system.

3. Public health shall be cleaned and maintained by the waiters on each floor, and the foreman shall be responsible for inspection and supervision.

4. The foreman shall reasonably arrange the plane hygiene according to the plane hygiene table of the department, and be responsible for inspection and supervision.

5. The floor attendant is responsible for the daily cleaning of the carpet and cooperates with PA personnel to clean the carpet. The foreman is responsible for the acceptance of carpet cleaning quality.

Fourth, service:

1. Train employees' professional knowledge, service skills and skills to achieve the purpose of providing quality services to customers.

2. Advocate the service tenet of "feel at home, guests first" and provide personalized service for guests, so as to win more repeat customers and generate income for the hotel.

Verb (abbreviation for verb) Maintenance of facilities and equipment:

1. Train employees to use facilities and equipment correctly to avoid damage caused by improper operation.

2. Pay attention to the daily maintenance and overhaul of facilities and equipment, and report maintenance problems to the engineering department in time.

3. Actively cooperate with the engineering department for regular maintenance of guest room facilities and equipment.

Hotel annual work plan 7

(1) Assist the manager to do a good job in the overall operation of the front office, arrange employees reasonably, and arrange accommodation for store employees;

(2) Be able to do the regular meeting three times a day on time, and put forward the shortcomings of the day's work in the regular meeting, take corresponding countermeasures in time, and summarize the work of the day and make records;

(3) Make in-store worksheets. Let the front office staff work according to the worksheet of the day and mark the important things in the worksheet. The purpose of making the in-store worksheet is to better understand the tasks of the day and also to reflect the transparency and progress of the work;

(4) Grasp the daily passenger flow and turnover, make statistics on the weekly and monthly passenger flow, make corresponding marketing plans, and compare the weekly and monthly turnover at the same time, find out the shortcomings, make a summary and make corresponding countermeasures;

5] Do a good job in the "three ones" of fire safety in this department, and make a daily inspection, a weekly training and a monthly drill, and make corresponding records;

(6) supervise the escort service. Implement service procedures to meet the reasonable requirements of guests;

Participate in the reception work in the front office once, record the problems found in the work, and make corresponding improvement plans at the same time;

A training plan is being made. Carry out a series of training for employees correctly, further strengthen the problems found in the work and avoid appearing in the future work. Assist employees to establish correct values and hotel ethics;

(9) Work closely with the cashier at the front desk to record the daily turnover. Grasp the collection of petty cash on the same day, arrange the change reasonably, and ensure the cashier to settle the account normally;

⑽ Handling of guest complaints. There are three types of complaints: face-to-face complaints, telephone complaints and written complaints. Hotels mainly complain face to face. No matter what kind of complaints, we must stand in the position of the guests, first of all, we must gain goodwill and trust. If we can solve the demands made by the guests face to face, we must solve them immediately. If it can't be solved, we should inform the superior leader at the first time, make corresponding solutions with the leader, and solve the problem for the guests at the first time.

2023 Hotel Annual Work Plan Practical Selected Articles 4 I. Operation Situation

The annual planned task is RMB _ _ _ _ _ _ _ ten thousand yuan.

Second, the main work

1. Strengthen business training and improve the quality of employees.

In the past year, we mainly focused on service skills, carried out training in strict accordance with the training plan, assessed employees in stages, and strengthened on-the-job practical training to make employees apply what they have learned. Strengthen business training, take each batch of reception tasks seriously, and formulate detailed training plans and reception plans according to different stages and teams. In the event of a large reception task, we only give the reception staff a running-in period of 5 minutes, including the whole effective registration process and the cooperation between the conference group and the conference center, which require good business and communication skills and normal and strict training. All the staff in the front office know that only by constantly enriching themselves can all the reception tasks be completed in a down-to-earth manner. In the case of limited personnel, we require managers to personally guide the work, find problems, feedback information, negotiate and adjust in time, and achieve the best service standards.

2. Strengthen the construction of staff and do a good job in service guarantee.

In the past year, we have always given priority to reservation and reception services. Through reasonable arrangement of rooms, improvement of occupancy rate and warm and satisfactory service, every guest in the hotel will be retained. With the collective efforts of the front office staff, we successfully received _ _ large, medium and small meetings; X times, VIP__ times, * * * reception number _ _ times. For example, meetings, conferences and conferences, when receiving these large-scale meetings, due to the large number of participants, the check-out time is not uniform, which puts higher demands on our reception work. We often work overtime. When receiving meetings, because of the high reception standards, I dare not neglect every reception and often work overtime. Without a single complaint, we still devoted ourselves enthusiastically to our work.

3. Effectively carry out X quality service activities.

The X-th quality service activity officially kicked off on X, X, and our department actively organized employees to learn and understand the spirit, and conducted a series of professional skills training for employees, which greatly improved their service awareness and skills. At the same time, a series of workflow and work standards have been formulated and reported, which makes the front desk service smoother and clearer, and the service more refined and standardized. On-the-job training competition among employees has greatly improved the service level of employees. The front desk staff enthusiastically signed up for the X workers' party organized by the center to show their skills. Through this high-quality service activity, a competitive situation has gradually formed among employees, which has greatly improved the enthusiasm of employees.

4. Care about employees' life and create a relaxed and happy working atmosphere.

The front desk work is complex, involving a wide range, and the staff is under great pressure. In view of this feature, the front desk has always stressed the need to care about the lives of employees and can effectively solve difficulties for employees, whether from department managers or supervisors. On holidays, managers will take the initiative to remind them to call home to greet their parents, send them fruit when they are sick, help them when they encounter difficulties in life, and let them feel the warmth of collective mutual help and love. In order to alleviate the pressure brought by work and enhance cohesion, departments often talk to them and encourage them to meet new jobs in a better working condition. At the same time, we ask managers to play an exemplary role in business ability and dealing with people. When encountering difficulties, we must rush to the front line together with the service personnel to motivate employees, reduce their work pressure, cultivate a good atmosphere for Qi Xin, the manager, to make employees fully trust the department, so as to maintain a stable and healthy mentality and ensure the quality of customer service.

Third, shortcomings in the work.

1, the training effect is not good

After training employees, employees have a deeper understanding of the training content. However, due to the lack of a unified supervision mechanism, training is a blank sheet of paper. Although everyone understands and understands, what is done in the actual work is not appropriate, which also affects the quality of service.

2. Service quality and service level need to be improved.

The frequent flow of front desk personnel greatly affects the quality of service. New employees have to go through a three-month probation period to fully master the work of this position. However, some employees leave their jobs as soon as they master their jobs, which leads to the loss of personnel, gfd, manners and etiquette, and insufficient supervision of daily work, resulting in three days of fishing and two days of drying the net. We should strengthen inspection in our daily work.

Fourth, the work plan for next year

1, pay attention to customer needs, actively and truly reflect customer needs to superior leaders, and provide basis for leaders to adjust their strategic thinking;

2, continue to strengthen training, improve the overall quality of employees, improve service quality;

3. Really care about employees, stabilize the workforce and reduce employee mobility;

4. Pay attention to the service details of employees, and start with the details to provide customers with satisfactory and thoughtful services;

5. Improve the workflow and work standards of each post, implement quality service activities, and realize quality standardization, standardization and service refinement;

Although we have made some achievements in our work in the past 20 years, we will not be proud, lax or negligent. The work next year will be even more arduous. We will carry forward our achievements, devote ourselves to our work with more enthusiasm, and strive to complete various tasks throughout the year. We believe that under the correct leadership of leaders at all levels and the joint efforts of all staff, the hotel's tomorrow will be even more brilliant.

First, the hall ground site management

1. Etiquette and politeness need to be practiced repeatedly at the daily meeting. Employees should use polite language when meeting guests, especially the cashier and regional service personnel at the front desk. They are required to apply etiquette and politeness to every point of their work, and employees should supervise each other and make progress together.

2. Insist on checking gfd before class. Those who fail gfd can only be employed if they are qualified. Immediately correct the appearance problems found in the post, supervise the use of hospitality etiquette, and develop a good attitude among employees.

3. Strictly grasp the post positioning and service awareness, improve service efficiency, allocate service personnel during the peak meal period, and support busy areas at any time with the foreman or encouragement as the center. Other personnel carry out their duties, clarify their respective work contents, and divide their work and cooperation.

4. Advocate efficient service, and require employees to serve guests as soon as possible when they need service.

5. Item management From large items to small items, whether it is customer damage or natural damage, everything needs rules to follow, well documented, implemented, supervised, followed up and summarized.

6, health tube male * * * area, require cleaning personnel to see foreign bodies or dirt must be cleaned up immediately. The sanitary requirements of each area are that the sofa surface, surroundings, dining table and floor should be clean and free from water stains, neatly arranged and inclined.

7. During meal time, when guests arrive at the store, there is often a phenomenon that guests queue up, and guests will show impatience. At this time, it is necessary for the head waiter to prepare for the reception before the reception peak, reduce the waiting time of the guests, and pay attention to the table position to ensure that it is correct. Do a good job of explanation, shorten the waiting time, seriously receive every table of guests, busy but not chaotic.

8. Buffet is a new item in the restaurant. In order to further improve the quality of buffet service, the Practical Scheme of Buffet Service was formulated, which further standardized the operation process and service standard of buffet service.

9. Establish a restaurant case collection system to reduce the probability of customer complaints and collect restaurant customers' complaints about service quality and quality. As an important basis for improving daily management and service, all employees of the restaurant analyze and summarize the collected cases and come up with solutions to the problems, so as to make daily service more targeted and reduce the probability of customer complaints.

Second, the daily management of employees

1. As an important part of restaurant employees, whether new employees can quickly integrate into the team and adjust their transition mentality will directly affect the service quality and team building. According to the characteristics of new employees and the entry situation, we will carry out special training for employees' mentality, face up to the role change and understand the characteristics of the catering industry. Let new employees make full mental preparation, alleviate the dissatisfaction caused by the unsuitable role change, and accelerate the pace of integration into the catering team.

2. Pay attention to the growth of employees, always pay attention to employees' mentality, keep good working conditions, organize employees to study irregularly, assess employees, check the training effect, make up for deficiencies in time, improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work, find problems and solve them.

3, combined with the actual work to strengthen training, the purpose is to improve work efficiency, make management more standardized and effective. Combined with the case study of daily restaurant, employees have a new understanding and harmony of daily service and formed a consensus on their awareness of daily service.

Third, there are shortcomings in the work.

1, in the process of work, the details are not enough, the work arrangement is not suitable, and the priorities are not very clear in the case of more work.

2. There is a lack of communication between departments, and problems are often discovered only after they have gone wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

Four, 20__ year work plan

1, do a good job in internal personnel management, and achieve strict system and clear division of labor in management.

2. On the basis of the existing regular meeting, further deepen the content of the regular meeting, enhance the depth and breadth of the discussion, and make the service quality seminar an exchange for all service personnel, learn from each other, share service experience and stimulate their thoughts.

3. On the basis of the existing service level, innovate and upgrade services, focus on service details and humanized services, improve the entry qualifications of service personnel, improve the salary assessment and treatment standards of waiters, strengthen daily services, set up quality service windows, create service highlights, and innovate service brands on the basis of brands.

4, in the management of goods responsibility to people, rules to follow, well documented, someone to implement, someone to supervise.

5. Strengthen the maintenance of member customers.

Five, the planning of restaurant management.

1, strict management system, employment training system, clear job evaluation grade division, enhance employees' sense of competition, improve personal quality and work efficiency.

2. Enhance employees' welfare awareness, strengthen cost control and save expenses. Cultivate employees to form a good habit of saving electricity and water, stop waste in time when it is found and strictly implement the relevant punishment system.

3. Strengthen inter-departmental coordination.

4. Pay attention to food safety and hygiene, and pay special attention to various safety controls.

5. Carry out multi-channel publicity and promotion activities, and cooperate with surrounding companies to increase the membership rate.

2023 Hotel Annual Work Plan Practice Selection 5 has made new attempts in the following aspects. The following is my work plan:

First, strengthen cost control and establish a cost quality control analysis system.

Through the analysis and comparison of operating expenses in a certain year, we think that cost control should be more detailed in terms of increasing revenue and reducing expenditure. This year, our department will establish a cost analysis and control system, requiring each team to do a good job in dose registration and comparative analysis of related cost indicators. For example, the average consumption of disposable items in a room is above 1 10,000 yuan per month, and the consumption cost of disposable items in each room every day is RMB, which accounts for about RMB of the room cost. Starting from a certain month, we require the floors to strengthen the control of the consumption of disposable articles, and make a comparative analysis of the consumption of disposable articles every month, so as to check for missing items and fill gaps and reduce consumption cost. So-and-so carpet class and laundry room are responsible for cleaning carpets, linens and uniforms in the whole store. The market price of professional detergent is relatively expensive. We asked the team to compare the washing effect in controlling the dosage of chemicals and use different detergents for different linens. Do monthly analysis to reduce the cost of chemicals.

In a certain year, the maintenance cost of our department reached 10000 yuan, accounting for the annual operating expenses. This year, while ensuring the normal use of guest room equipment and facilities, our department strictly controls the maintenance cost. The supervisor or foreman confirms the parts that need to be replaced, completes the use registration of the replaced parts, and summarizes the maintenance list every month to check with the engineering department, feedback the quality effect and reduce the maintenance cost.

Second, refine the responsibility and implement the foreman's responsibility system.

This year, we will strengthen the management of this department. The foreman in charge will be fully responsible for people, money, materials, work efficiency, property, equipment and facilities maintenance, customer compensation audit and other work in the area under his jurisdiction, and will be present to supervise and reduce the complaint rate. The foreman in charge shall be jointly and severally liable for the service quality problems within his jurisdiction as a reference for the monthly work quality assessment.

Third, stimulate the enthusiasm of employees and try out the incentive mechanism for employees' work.

This year, when evaluating the quality of employees' work, our department will try a new reward mechanism. On the basis of good basic assessment items such as work discipline, work attitude, obedience consciousness and service standards, the "work efficiency award-referring to accurate and quick work, basically no complaints" and "health quality award" are established, which means that the room facilities are normal, sanitary and clean, the beds are beautiful and the equipment is correct. These individual awards are used to replace the previous comprehensive scoring assessment methods, and to stimulate the enthusiasm of employees with appreciation. Rental rate is the main index of income assessment of housekeeping department.

According to the preliminary calculation, the average selling cost (excluding depreciation) of each room in our department is RMB, the average house price is RMB, and the gross profit of selling a room is RMB. Through comparative analysis, we initially conceived a sales incentive mechanism for the main desk. Based on the planned rental rate in the monthly operating index, combined with the average house price, the reward amount of the front desk reception group is calculated according to the percentage of the increased operating income, so as to increase the awareness of the front desk staff to take the initiative to sell and mobilize their enthusiasm for selling houses.

Fourth, do a good job in information collection and service return visits of frequent customers.

We will pay more attention to frequent hotel guests and major customers, and gradually establish a return visit system. Regular customers and long-term guests can appropriately give greater discounts on house prices and retain old customers with preferential measures.