Page 106 - English for Front Office
P. 106

2.  How  can  we  improve  our  communication  to  ensure
                               customers are aware of the cancellation policy at the time
                               of booking?
                           3.  Are there different cancellation policies for different types
                               of reservations, and should there be a standardized policy?
                           4.  What  factors  should  be  considered  when  determining
                               refund amounts for cancellations, and should refunds be
                               full or partial?
                           5.  How  can  we  incentivize  customers  to  reschedule  rather
                               than cancel their reservations?


                        Task 3

                        Explain the following terms

                                               Cancellation
                                              Revoke
                                              Annul
                                              Abrogate
                                              Void
                                              Withdraw
                                              Revoke
                                              Rescind
                                              Forfeit
                                              Withdrawal
                                              Cancellation
                                              Policy
                                              Cancellation Fee
                                              Refund
                                              Non-Refundable
                                              No-Show
                                              Reschedule
                                              Credit
                                              Waiver
                                              Late Cancellation
                                              Booking
                                              Reference/ID
                                              Cutoff Time
   101   102   103   104   105   106   107   108   109   110   111