雅高酒店集团餐饮部筹备手册实用手册.docx

雅高酒店集团餐饮部筹备手册实用手册.docx

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雅高酒店集团餐饮部筹备手册实用手册

OPENINGMANUAL

FOODANDBEVERAGE

ACCORHOTELS

0.INTRODUCTION

ThismanualisintendedasareminderandchecklistforthemanytasksandactionsrequiredtosuccessfullyopenanACCORHotel,andwhenpresentedorusedatthisinfantstageofanhotel’sdevelopmentshouldnotbeconstruedasacompleteandentiremanualofthetaskstobedone.

EachHotelisuniqueandasthecurrentprojectdevelopstheinformationwithinthismanualshoulddramaticallychange,becomingmoreaccurateanddefinitive,soastomeetthespecificrequirementsoftheprojectandlocation,itshouldbeseenasabasefromwhichtobeg

BRIEFDIVISIONHEAD

1.1ProjectinGeneral

1.1.1GeneralDiscussiononOwningCompanyandmanagementAgreement.

1.1.2DiscussionofanyProject,SiteorLocationidiosyncrasies

1.1.3ProgressonConstructionandpossibleOpeningDates.

ProgressreportsfromProjectManagerandConstructionContractor

Feasibilitystudy..

BlueprintsandPlans.

Temporarysiteoffice.

Reviewpowerofattorneyforbanksignatures

Reviewowningcompany

HotelagreementasitpertainstoCo-Owners.

OwningCompany’sorganizationchart.

InternalOwnerrelations.

Name,AddressandTelephone#sofBoardMembers.

EquitypositionofOwners.

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.

Example:

ifyoulookattheattachedsampletheforecastedhand-overonthe1stonJuneshouldbeassuch.

90twindoubles

263kings

1royalsuite

5specialsuites

14tourellesuites

asyoucanseethistypeofhandoverisaprecisetool,thatisessentialtothesalesdepartment,andfortheplanningoftheroomsdivisiondepartment.

Thesecondtypeofhandoverscheduleisahand-overorganizationchart

Allphysicallyrelatedareastotheconstructionofthehotelshouldbeplacedinsequence.

Thefloorlocationshoul