Not exact matches
In
surveys with 300 New York City public school teachers that included an open -
ended question about the largest threat to school safety, the most common response was a lack of cohesive culture and positive relationships between
staff and students.
Data sources for this case study included syllabi from University courses (n = 26), exit interviews with teacher education faculty (n = 19), exit interviews with project coordinators and their
staff members (n = 5), and
end - of - grant
surveys from University faculty members (n = 55), principals (n = 7), and in - service teachers (n = 35).
Employees would be eligible for year -
end bonuses tied to a climate
survey, student performance on achievement tests and the result of performance assessments completed by
staff.
Results collected from the Novotel
Survey of guests in - hotel behavior, as sited from the eyes of staff, found that while the majority of hotel guests are much more eco friendly and more likely to leave rooms tidier, when compared to the last survey taken ten years ago, many still end up naked in hallways and leave unusual items b
Survey of guests in - hotel behavior, as sited from the eyes of
staff, found that while the majority of hotel guests are much more eco friendly and more likely to leave rooms tidier, when compared to the last
survey taken ten years ago, many still end up naked in hallways and leave unusual items b
survey taken ten years ago, many still
end up naked in hallways and leave unusual items behind.
Hostess — Jambalaya Cajun Cuisine — 2013 - 2015 • Served as dinner hostess for family restaurant in downtown shopping district • Managed table seating and guest wait times to ensure smooth and speedy process • Focused on keeping children engaged during long waits, providing them with activity packs and balloons • Made superior customer service a priority; received award for «Top Customer Service» in Q3 2014, based on
surveys received across all 50 restaurants in franchise • Provided menus and helped explain menu items prior to seating; advised guests with special dietary needs such as food allergies and gluten intolerance on menu options and informed wait
staff • Encouraged guests to complete feedback
surveys at the
end of their meals