An analysis of strengths, weaknesses, opportunities, and obstacles of the organization is to point out the guidelines to work, including assessment summaries can be developed using the results achieved against the personnel, as well as having a relationship to. Strengths, weaknesses, opportunities, and obstacles of the personnel as well.The strengths-I have a good relationship but ofcourse I contact customers or other departments to coordinate very well.-In the daily life of the training I've encountered foreigners in English, so it is very important for my work, especially in speech communication. I use the English language. -I'm ready to learn new tasks. -I am the man who assured itself I can work without any self-conscious of my job and be successful with. -.. Me to follow and obey the command of the Chief of strictly.Weaknesses-Customer's voice in some countries. I listen to and did not understand, or sometimes a slow process.-The health of my body is not ready to perform something like lifting heavy chairs.-The decision to worked for delay. Because I will base its decision on the phichon for a long time I was afraid to make decisions, but in the wrong job, sometimes the decision too long may cause a great opportunity lost.-Opportunity. -In this training is to get a good opportunity to practice your skills and develop in English, as well as students working in a hotel.-Training resulted in the opportunity to analyze their own future whether we like or suitable to work in the future? This type of job or in accordance or not. As a result, we are aware of it and set the aim to make it easier in the future.-Working in the hotel, I have joined the good activity that participates. Mangrove planting project. Join the tradition and culture, in cooperation with the customer. In the Songkran Festival.Considered Sometimes bad mood customer-or the blame put on my waiwuthi with a less emotional control may be not as good as expected.-The weather is not permitting to work, such as bringing food out of the kitchen to distribute to customers. To travel from the hotel to serve food and beverages, which is exposed to the rain.
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