Shangri-La Hotel

Section 1: Startup

Sandy Stewart and his wife Margaret began the Four Seasons Hotel after inheriting a big house in the western end of Glasgow (Glasgow, Scotland's largest city). Sandy and Margaret run the hotel after many years of retirement and put the hotel running, their son Craig, and their daughter Elsa.

Craig has always been interested in cooking, after graduation, Craig moved to London as a chef training. He works in many restaurants and then becomes the chef of the top hotel in Park Lane. Before he retired, Sandy asked Craig to return to Glasgow and run a restaurant at Four Seasons Hotel. Since returning four years ago, the Four Seasons Hotel has received a coveted (coveted, coveted) three-star Michelin award. In the kitchen, Craig has the following:

 Ssu Chef (vice chef), Saskia (he worked with him for many years in London).

  a assistant chef, Jordan (a year ago at the hotel began training).

  a complete kitchen and waiting team (waiter, restaurant attendant).

At the time of leaving school, Ailsa completed a business degree at the University of Aberdeen. After completing the degree, Ailsa received a management trainee (trainee, intern) at a large oil company in Aberdeen. After years of successful execution (general manager, manager in charge), Ailsa was persuaded by Sandy to work at the Four Seasons Hotel. After working in the hotel a few years later, Ailsa took over the general manager. Over the past seven years, Ailsa has supervised (inspecting) an extensive upgrade program. Ailsa drafted (drafted) and submitted a business plan to the local bank to get the money needed to improve the hotel because it was an older property needed in an emergency modernization (modernization). The authorization (funding) is also secured by the Scottish Enterprise (Scottish Enterprise). When the Four Seasons Hotel became the first prestigious 5-star AA award in Glasgow, Ailsa's efforts were rewarded (see results). Ailsa support:

  Reception manager, reception manager, Antonio, who has been with the company for many years.

 ♦ Accountant, Clark.

  a front desk receptionist, cleaning staff and waitress.

  maintenance personnel.

Section 2: Growth and Development

According to Ailsa's management, revenue grew steadily and the number of business and international visitors increased. Craig's cooking became more and more popular as he appeared on television as a celebrity chef. Both Craig and Ailsa believe in supporting local business and always use local banks, financial advisors (consultants) and lawyers to support their business. Craig has a very close relationship with Gordon Meldrum, who manages an organic farm on the coast of Loch Lomond. Gordon was Scotland's first farmer to be certified by the Soil Association (British Soil Association), and Craig decided to purchase his agricultural products from Gordon. Craig is convinced that using the freshest meat, vegetables and fruits from Gordon Farm is absolutely vital to the reputation and success of the restaurant.