雅高酒店集团餐饮部筹备手册实用手册Word文件下载.docx
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雅高酒店集团餐饮部筹备手册实用手册Word文件下载.docx
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CapitalexpenseBudgetandapprovalprocedures.
Anyspecialagreementsand/orunderstandingwiththeOwningCompany.
BoardMeetingtimetable.
ReviewoflastBoardMeetingminuts
EstablishadatetomeettheBoardandOwningCompanyemployeesonsite.
GoalsandIncentivePlan.
RecommendationsfortheHotelLawyerandAuditor.
AdministrativecalendarfortheHotel.
2.0FOODANDBEVERAGE
2.1PotentialcandidatesforthepositionofassistDirectorofFoodandBeverage.
DiscusspotentialcandidatesforthepositionofExecutiveChefandanybackgroundrequirement.
ReviewPre-openingstaffingschedule
ReviewcompetitionsituationforFoodandBeverageoutlets:
Competitoranalysis.
SuggestionsforHotel’sFoodandBeverageoutlets.
Employeerecruitment.
Competitor’ssalaryscaleandimpactonrecruitment.
Casuallaboravailability.
Merchandisingmethodsofthecompetition.
“Live”Entertainmentprogramsusedbythecompetition.
Availabilityoflocalfoodandbeverageproducts.
Knowncompetitivefoodandbeveragecostsandexpenses.
ReviewHotelplansandblueprintsforFoodandBeverageareas:
Kitchenlayout.
ConceptvisionofProjectandDesignteams.
Serviceandtrafficpatternsinrestaurants.
Cashierlocationandprocedures.
Foodstoragelocations.
Beveragestoragelocations.
ReviewFoodandBeverageoutlets:
Location.
Decoration.
Spaceandseatingcapacity.
Potentialhoursofoperation.
Reviewpotentialmarketforeachoutlet.
Totalpotential.
Whichsegmentshouldbetargeted?
Anyspecialmarketingand/ormerchandisingconsiderations.
i.Equipmentforeachoutlet.
j.Outletmenus:
Menusoflocalcompetition.
Competitivepricingstructures.
Specialmenurequirements.
Co-ordinationofmenusdesignbyGraphicDesigner.
Scheduleofprintingcontract.
AnyGenericmenurequirementsi.e.:
contentordesign?
Guestcheckpresentation.
DoorknobandRoomServicemenus.
GoalsandObjectives:
GoalsandObjectivesforthePre-openingperiod.
Fouryearplanofobjectives.
MarketingPlan.
FoodandBeverageMarketing:
a.Externalpromotionalmerchandising.
b.Internalpromotionalmerchandising.
Knownsuccessfuladvertisingcampaigns.
PublicRelationscampaigns.
Competitivetrends.
SalesorganizationfortheFoodandBeveragedepartment.
Entertainment:
Possiblejointentertainmentprograms.
LocalAgents.
c.Sponsorshippotentials.
MiniBars:
EquipmentsuppliedintheGuestRooms.
Storagefacilities.
Controlprograms.
V.I.P.Amenities
2.12Banquets:
Menus.
Brochureandsalespresentationkits.
Officelocationandset-up.
Salesandcateringsoftwareprograms.
Equipmentrequirements.
Availabilityofcasualstaff.
PurchasingofFoodandBeverages:
Anyimportrestrictions.
Chinaandglasswareavailability.
Locallinensupplies.
d.Qualityandavailabilityoflocalproducts.
Employeecafeteria:
a.RecommendationsforHotelpolicyonemployeemeals
b.Location,designanddecoration.
c.Foodqualitycontrol.
d.
Kitchens:
Organizationchart.
Equipmentlayoutandworkflow.
Kitchenstoragefacilities.
Firecontrolsystems.
Stewarding:
a.Organizationchart.
b.Locationofdepartment.
c.Contractcleaningprograms.
d.Pestcontrol.
e.Localhealthregulations.
RoomService:
a.Locationandlayoutofthekitchen.
b.Ordertakersoffice.
c.Possiblecongestionandstoragefacilitiesfortrolleys,hotboxesandtrayset-ups.
3.0PRE-OPENINGTASKASSIGNMENTCHECKLIST
Thepurposeofthischecklististoassigneachdepartmentallnecessarytaskstoensurethesuccessfulpreparationfortheopeningofthehotelandthatarecompletedontime.TheExecutiveforeachDepartmentshouldbethepersonresponsiblefortheappropriatechecklistandtheformulationofthecriticalpath.
Thefollowingchecklistsaretobeconsideredasaguidelinefortheformulationofthecriticalpath.Thefollowingchecklistsaretobeconsideredasaguidelinefortheformulationofthecriticalpathandmoredetailedchecklistshouldbedevelopedforeachdepartmentconcerned.
ActionbyStartingdateCompletiondate
3.1FoodandBeverage
a.F&
Bmanagerordirectorstartingdate
b.Finalizerestaurantopeningdate
c.Coordinatetakeoverdate
d.FormulateFF&
Elist
e.Formulateorganizationchart
f.Verificationofplans
g.Verificationofequipmentlist
h.EstablishF&
Boffice
i.FormulateF&
Bconcept
j.Executivestartingdate
k.Staffcanteenstart
l.Recruitmentofgeneralstaff
m.Hiringschedule
n.Manningguide
o.Payscales
p.Jobdescriptions
q.Operationmanualperoutlet
r.Menudrafts
s.Drinklist
t.Marketresearch
u.Operatingequipmentlist
v.Kitchenequipmentlist
w.Memoartwork
x.Restaurantsnames
y.Restaurantslogos
zz.Menuprinting
aa.Pricingandcosting
bb.Organizationchart
cc.Advertisingneed
dd.Banquetbrochure
ee.Banquetmenus
ff.Canteenprocedures
gg.RevisionofF&
Bbudget
hh.Trainingprogram
ii.Trainingschedule
jj.F&
Bproductstandards
kk.F&
Bservicestandards
ActionbyStartingdateCompletiondate
ll.Listofforms
mm.Proceduresforcosting
nn.Cleaningschedules
oo.Pestcontrol
pp.Specificationlinen
qq.Minibar
rr.Tabletopresentation
ss.Banquetcontractor
tt.Promotionalcalendar
uu.Operatinghours
vv.tartF&
Bmeeting
ww.Recipescards
xx.Photodisplays
yy.Outletsworkschedules
zzz.Firedrill
aaa.Outletsfinallayouts
bbb.Marketanalysisforbanquet
ccc.Competitionanalysisbanquet
ddd.Recruitpastrychef
eee.Establishsupplierslist
fff.Producelistofallguestcollateralmaterial
ggg.Banquetsalespolicy
hhh.Healthboardregulations
iii.Uniformspresentation
jjj.Uniformcount
kkk.Selectionentertainers
lll.Finalizeprogramforopeningparties
mmm.PrepareandapproverostersforF&
Boutlets
nnn.Openingactionplan
ooo.F&
Bmarketingplan
3.2ProjectCompletion
Thissegmentofthecriticalpathopeningplan,consistsIlistingallthephysicalareasunderconstructionthatcanbemonitoredonaweeklybasis,ontheprogressreport.Allitemsmentionedonthissectionshouldbesimilartotheonementionedoftheprogressreport
Example:
Executiveoffice
Accountingoffice
Generalstore
Stewardstore
Staffcanteen
Guestrooms16/F
Allthementionedareasshouldmentionthestartingdateofthemonitoringofthestatusoftheprojectandtheprojectedcompletionandhandoverdates.
4.0FORMULATECRITICALPATH
TheDataformulatedintheTasksAssignmentCheckLististobeusedasthebasefortheformulationofthe“CriticalPath”report.
ThefirstthingtoestablishistheOpeningdateoftheHotel.
Secondly,theHandoverscheduleforeachareaoftheHotelshouldbefinalizedinconjunctionwiththeProjectTeam.
Thirdly,thedatafromthetasksassignmentchecklististransferredintothecriticalpathwithreferencetothehandoverofeachareaandultimatelytheopeningdate.
FormulateaGridsheetwhichcontainsallthecriticalpathwithasectionforeachdepartmentusingthelegendsof:
❑StartingDate
❑Progress
❑Delay
❑CompletionDate
❑LateCompletion
❑OpeningDate
Alltasksshouldbemonitoredandupdatedweeklywithareviewmeetingforallconcerned.
WhilstthismayseematediousandtimeconsumingexerciseitwillensurethateachareaoftheHotelisfullyreadytobeOperationalontheOpeningDate.
Note:
TheCriticalPathshouldbeformulatedinaDataBaseSoftwareformataspertheexampleattachedtoallowtheefficient,AnyDateOrder,orPersonResponsible,Sorting.
FORMULATIONOFHANDOVERSCHEDULEPERAREA
Thefisttypeofhand-overscheduleshouldbeformulatedforthehandoveroftherooms.
allfloornumbertobeplacedinsequence
thetermprojectmeansdatestipulatedbyprojectforcompletionofthementionedfloor.
Actualmeansdatethattheoperatorguiderealisticforcompletionoftheprojectaftercarefulanalysisofdateavailable.
Nextstepistypeofroomorsuiteslocatedonthatfloor.
Totalmeanstotalofro9omslocatedandavailableonthatfloorattheprojecteddate.
ifyoulookattheattachedsampletheforecastedhand-overonthe1stonJuneshouldbeassuch.
90twindoubles
263kings
1royalsuite
5specialsuites
14tourellesuites
asyoucanseethistypeofhandoverisaprecisetool,thatisessentialtothesalesdepartment,andfortheplanningoftheroomsdivisiondepartment.
Thesecondtypeofhandoverscheduleisahand-overorganizationchart
Allphysicallyrelatedareastotheconstructionofthehotelshouldbeplacedinsequence.
Thefloorlocationshoul
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