Hospitality organizations are faced with the possibility of errors every day, writes Priyanko Guchait of the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. But organizations that value growth, change, experimentation, innovation, and learning – that is, entrepreneurial companies as opposed to bureaucratic companies – tend to have more positive attitudes towards errors. He explains in The Hotel Yearbook’s upcoming edition on Talent Development how to assess employees’ error management skills.
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