酒店管理筹建FoodBeverageCritical Path p66集团连锁酒店管理叶予舜.docx
- 文档编号:5689959
- 上传时间:2022-12-31
- 格式:DOCX
- 页数:138
- 大小:41.30KB
酒店管理筹建FoodBeverageCritical Path p66集团连锁酒店管理叶予舜.docx
《酒店管理筹建FoodBeverageCritical Path p66集团连锁酒店管理叶予舜.docx》由会员分享,可在线阅读,更多相关《酒店管理筹建FoodBeverageCritical Path p66集团连锁酒店管理叶予舜.docx(138页珍藏版)》请在冰豆网上搜索。
酒店管理筹建FoodBeverageCriticalPathp66集团连锁酒店管理叶予舜
酒店管理筹建Food&BeverageCriticalPath——集团连锁酒店管理
HotelOpeningDate
Today=
7-Feb-19
DaysRemaining
524
21-Jul-20
Person
Critical
StartNo
Duration
%
Food&Beverage餐饮部
Respo.
Task
LaterThan
In
Status
Done
#
Task
Week
Weeks
1
KEYPERSONNELSTARTDATES(indicativeonly-subjecttosizeofoperation)主要人员开始工作日安排
1.1
StartdateforFood&BeverageDirector餐饮总监开始工作日
1.2
StartDateforExecutiveChef行政总厨开始工作日
1.3
StartdateforCateringDirector宴会服务总监开始工作日
1.4
StartdateforFood&BeverageAdministrationAssistant餐饮部助理开始工作日
1.5
StartdateforChiefSteward总管事开始工作日
1.6
StartdateforExecSousChef行政副总厨开始工作日
1.7
StartdateforRestaurantManager各餐厅经理
1.8
StartdateforBarManager酒水部经理开始工作日
1.9
StartdateforBanquetManager宴会厅经理开始工作日
1.1
StartdateforRoomServiceManager送餐服务部经理开始工作日
1.11
StartdateforChineseMasterChef中厨房主厨
2
OPENINGASSISTANCE(optional,subjecttosizeandimportanceofFood&Beverageoperation)开业准备
2.1
IdentifyFood&BeverageprofessionalsfromotherWandaHotelsGrouppropertieswhocouldprovideassistancepreandshorttermpostopening.确认开业支持人员
3
PLANNING计划
3.1
Obtainthecriticalpathchecklistandupdateit获取开业关键工作计划表并做必要更新
3.2
ObtainWandaHotelsGroupFood&Beveragestandards/F&BConceptStatement获取万达酒店管理公司餐饮标准及本酒店餐饮概念
3.3
ObtainWandaHotelsGroupPolicies&ProceduresrelatingtoFood&Beverage获取万达酒店管理公司有关餐饮的政策与程序
3.4
ObtainWandaHotelsGroupnominatedsupplierslistforOperatingEquipmentandFurniture,Fixture&Equipment获取万达酒店管理公司合格产品供方库名单
4
MARKETRESEARCH/MARKETING/COMPETITION市场调查、市场计划、竞争情况
4.1
Conductcompetitionanalysis(includingpricing)竞争调查(包括价格)
4.2
Obtainmarketdetailsfromsisterproperties从其他业主企业获取市场详情
4.3
Conductlocalcustomerresearch(demographics)调查本地消费人群的习惯
4.4
Obtainshoppingreports(hotelrest&individualoutlets)获取购物中心报告(带酒店和单体餐饮)
4.5
Obtainlatestmenusfromkeycompetitors获取主要竞争者的最新菜谱
4.6
Obtainoperatingtimesofkeycompetitor'soutlets了解主要竞争者的营业时间
4.7
‘
4.8
Obtainsamplesofcompetitorsadvertising/promotions获取竞争者广告及推广的资料
4.9
DevelopFocusGroupincludingsocialites&Food/Winerelatedpress关注高级社交活动及餐饮活动的媒体披露
4.1
Developpreopeningmarketingplan计划筹备期市场计划
4.11
DevelopFood&BeverageMarketingplan(general,specificsundereachoutlet)完成餐饮的市场计划(整体或按不同餐厅分类的)
4.12
DevelopFood&BeverageAdvertisingStrategyandbudget(in-house+external)完成餐饮广告策略及预算(店内及店外的)
4.13
Establishmentofmailinglist建立信件发送清单
4.14
DevelopCalendarofPromotionalEvents(general,specificsundereachoutlet)完成餐饮推广日历(整体和单个餐厅的计划)
4.14
4.16
5
RECRUITMENT招聘
5.1
PrepareListofKeyFood&Beveragepositionsw/recruitmentdates列明餐饮部关键岗位人员到岗时间安排
5.2
DevelopstaffingguidelinesforeachFood&Beveragedept完成餐饮部各分部门人员编制
5.3
Keypositionbriefs(qualifications)toHumanResources.将关键人员任期条件发给人力资源部
5.4
StartInterviewsforKeypersonnel开始面试关键职位候选人
5.5
ConductRank&Fileinterviews/MassInterviews在酒店大招聘中物色普通员工
5.6
ConductRank&Filerecruitmentw/startingdates安排普通员工入职
5.7
PrepareBenefitsbreakdownperposition按职位编制福利明细
5.8
EngageCasualLabourPool(agencyordirect)建立临时工联系库(外包公司或直接联系)
6
FOOD&BEVERAGEADMINISTRATION餐饮部的行政事务
6.1
PrepareConceptStatementsfinalisation/developdetailedoperatingconcept完成餐饮概念描述及餐饮运作概念明细
6.2
EstablishOpeningsdays&hours开业日的准备
6.3
RecruitAdminAssistant聘请餐饮行政助理
6.4
PrepareoutlineofoperatingmanualsforeachFood&Beveragesubdept(tobehandedovertooutletmanagers&keydeptheadsatlaterstage)准备各餐饮分部门的运作手册纲要(交给各餐厅经理及进而交给餐饮部主要人员)
6.5
Reviewarchitectural&interiordesignplansforallFood&BeverageareaswithGeneralManager&ProjectManager与总经理及项目部经理讨论所有餐饮区域的建筑设计及室内设计方案
6.6
ConductResearchLeaseoutopportunities探讨外租的可能性
6.7
CreatepreopeningpresskitincludingminimenusforallFood&Beverageoutlets制作开业筹备工具单发放给所有餐厅(例如简易菜单)
6.8
Developentertainmentpolicy&requirementsandselectareputableagent挑选声誉好的演艺公司,制定娱乐演出计划
6.9
PrepareincentiveschemeforreferralfromFrontOfficestaff为前台员工推销餐饮行为制定奖励方案
6.1
PlanpresentationofmenusandtastingforGeneralManager&ExecutiveCommitteemembers安排菜单展示及行政级人员试菜
6.11
PlanpresentationofmenusandtastingforOutletStaff安排餐厅员工的试菜
6.12
PlanpresentationofmenusandtastingforFrontOfficeStaff安排前台员工试菜
6.13
PrepareFood&BeverageOrganizationalchart完成餐饮部组织架构图
6.14
PrepareSubDeptOrganizationalcharts准备餐饮分部门的组织架构图
6.15
EstablishSelectionofNewspapers挑选客用报纸
6.16
Obtainthecriticalpathchecklistandupdateit获取关键行动计划并做必要更新
6.17
PrepareAdvertisingbudget准备广告预算
6.18
Obtaindefect&punchlistspersection(Service,Kitchens,Bars,Stewarding,etc)获取餐饮各分部门的工程问题清单及施工装修缺陷表
7
CREATIVEDESIGN创造性设计
7.1
Designateacreativeagency挑选有能力的设计公司
7.2
Preparelistofprintedmaterialrequiringdesignincmenus(alloutlets)确认印刷品的材质及设计菜单
7.3
Setplanforcreation/proof/print/deliveryofallprintedmaterial-datestobeset设立各类印刷品的设计、校样、印制、送货时间节点的控制表
7.4
Obtaindesignproposalforoutletlogos制定所有餐厅标志的提议
7.5
Obtainfirmbidsforallprintedmaterial印刷品的招投标
7.6
Issuepurchaseordersw/deliverydates发出印刷品订单并确认交货时间
8
CONSTRUCTIONRELATED建筑相关部分
8.1
Reviewdesign/kitchendrawings查阅厨房设计和图纸
8.2
ObtainFurniture,Fixture&Equipmentlistperlocation/outlet获取所有餐厅的家具、设施设备的配置清单
8.3
SchedulePreliminaryHealthInspection(consulting)健康检查的初步安排
8.4
SchedulePreliminaryFireSafetyInspection(consulting)消防安全的初步检查
8.5
Set"KitchenOn"day(allequippedtobetested)设置厨房设备测试日
8.6
ObtainOperatingManualsforallEquipment获取所有设备的操作手册
8.7
ScheduleDeepCleaningofallareaswithHOUSEKEEPINGandSTEWARDINGaftercontractorsmoveout交接后的大清洁安排
8.8
Obtainlistofsuppliedartefacts获取艺术装饰品清单
8.9
Obtainlocalgovernmentrequirements了解本地政府消费的需求
8.1
ConductHandover&Defectsinspection按计划办理交接及检查装修缺陷
9
LICENSES证照
9.1
IdentifyLicenseRequirements确认所有所需证照
9.2
Followuptoreceivelicenses跟进获取证照
9.3
Attendtrainingonlicensinglawsifavailableandifrequired.参加按要求应该参加的法律事务方面的培训
10
OPERATINGEQUIPMENT&FURNITURE,FIXTURE,&EQUIPMENT营运物品及开业物资
10.1
Establishparstocksforkeyoperatingequipment建立主要运营设备标准存货量
10.2
Obtaincatalogsfromsuppliers获取产品目录
10.3
ReviewBudgetforOperatingEquipment&Furniture,Fixture&Equipment检查营运物品预算
10.4
Create/Reviewpurchaselistforglassware,chinaware,plasticware,silverware&kitchenutensils.Revisequantitiesandselectionsasappropriate.编制检查玻璃制品、瓷器、塑料制品、银器和厨房用具采购清单,关注采购数量及品种的挑选
10.5
Create/Reviewpurchaselistforbuffetequipment.Revisequantitiesandselectionsasappropriate编制及检查自助餐设备购买清单,关注采购数量及品种的挑选
10.6
Create/Reviewpurchaselistforlinen.Revisequantitiesandselectionsasappropriate编制及检查布草购买清单,关注采购数量及品种的挑选
10.7
Create/ReviewpurchaselistforFurniture,Fixture&Equipmentitems(includingkitchenequip,banquettablesetc).Revisequantitiesandselectionsasappropriate.编制及检查家具、设施设备购买清单,关注采购数量及品种的挑选
10.8
Reservefundfrombudgetforpostopening"top-up"orlastminutepurchases.准备必要的资金以备开业之需或紧急采购
10.9
SetcalendarforreceivingofOperatingEquipmentbysupplier-providespecificdatesandtimes安排好营运物品的收货时间,
10.1
Blocklargeareainthehotel(e.g.ballroom)whichwillenableyoutoreceive,accountforandissueallequipmenttotheoutletsorstore安排适当地方方便收货、点货、发货
10.11
Prepareoperatingequipmentmanualinordertocompleteupondelivery(listofsupplier,openinginventoryetc)
10.12
EstablishKitchenHACCP(HazardAnalysisandCriticalControlPoint)requirements建立HACCP控制系统
11
KEYFOOD&BEVERAGESUPPLIES食品、饮品供应
11.1
PrepareselectionofCoffees&Teas挑选咖啡、茶
11.2
PrepareSelectionofWines&Beverages挑选红酒、饮料
11.3
PrepareSelectionofPouringBrands(liquor)挑选洋酒品牌
11.4
PrepareBarSnackMix挑选酒吧小吃类物品
11.5
EstablishInRoomCoffeese
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 酒店管理筹建 Food Beverage Critical Path p66集团连锁酒店管理叶予舜 酒店 管理 筹建 p66 集团 连锁 叶予舜
链接地址:https://www.bdocx.com/doc/5689959.html