雅高酒店集团餐饮部筹备手册.doc

OPENING MANUALFOOD AND BEVERAGEACCOR HOTELS0. INTRODUCTIONThis manual is intended as a reminder and check list for the many tasks and actions required to successfully open an ACCOR Hotel, and when presented or used at this infant stage of an hotel’s development should not be construed as a complete and entire manual of the tasks to be done. Each Hotel is unique and as the current project develops the information within this manual should dramatically change, becoming more accurate and definitive, so as to meet the specific requirements of the project and location, it should be seen as a base from which to beg BRIEF DIVISION HEAD1.1 Project in General1.1.1 General Discussion on Owning Company and management Agreement.1.1.2 Discussion of any Project, Site or Location idiosyncrasies1.1.3 Progress on Construction and possible Opening Dates.Progress reports from Project Manager and Construction ContractorFeasibility study..Blue prints and Plans.Temporary site office.Review power of attorney for bank signaturesReview owning companyHotel agreement as it pertains to Co-Owners.Owning Company’s organization chart.Internal Owner relations.Name, Address and Telephone #s of Board Members.Equity position of Owners.Capital expense Budget and approval procedures.Any special agreements and/or understanding with the Owning Company.Board Meeting timetable.Review of last Board Meeting minutsEstablish a date to meet the Board and Owning Company employees on site.Goals and Incentive Plan.Recommendations for the Hotel Lawyer and Auditor.Administrative calendar for the Hotel.2.0 FOOD AND BEVERAGE2.1 Potential candidates for the position of assist Director of Food and Beverage.Discuss potential candidates for the position of Executive Chef and any background requirement.Review Pre-opening staffing scheduleReview competition situation for Food and Beverage outlets:Competitor analysis.Suggestions for Hotel’s Food and Beverage outlets.Employee recruitment.Competitor’s salary scale and impact on recruitment.Casual labor availability.Merchandising methods of the competition.“Live” Entertainment programs used by the competition.Availability of local food and beverage products.Known competitive food and beverage costs and expenses. Review Hotel plans and blueprints for Food and Beverage areas:Kitchen layout.Concept vision of Project and Design teams.Service and traffic patterns in restaurants.Cashier location and procedures.Food storage locations.Beverage storage locations. Review Food and Beverage outlets:Location.Decoration.Space and seating capacity.Potential hours of operation.Review potential market for each outlet.Total potential.Which segment should be targeted?Any special marketing and/or merchandising considerations.i. Equipment for each outlet.j. Outlet menus:Menus of local competition.Competitive pricing structures.Special menu requirements.Co-ordination of menus design by Graphic Designer.Schedule of printing contract.Any Generic menu requirements i.e.: content or design?Guest check presentation.Doorknob and Room Service menus. Goals and Objectives:Goals and Objectives for the Pre-opening period.Four year plan of objectives.Marketing Plan. Food and Beverage Marketing:a. External promotional merchandising.b. Internal promotional merchandising. Known successful advertising campaigns.Public Relations campaigns.Competitive trends.Sales organization for the Food and Beverage department. Entertainment:Possible joint entertainment programs.Local Agents.c.Sponsorship potentials. Mini Bars:Equipment supplied in the Guest Rooms.Storage facilities.Control programs.V.I.P. Amenities Banquets:Menus.Brochure and sales presentation kits.Office location and set-up.Sales and catering software programs.Equipment requirements.Availability of casual staff. Purchasing of Food and Beverages:Any import restrictions.China and glassware availability.Local linen supplies.d. Quality and availability of local products. Employee cafeteria:a. Recommendations for Hotel policy on employee mealsb. Location, design and decoration.c. Food quality control.d. Kitchens:Organization chart.Equipment layout and workflow.Kitchen storage facilities.Fire control systems. Stewarding:a. Organization chart.b. Location of department.c. Contract cleaning programs.d. Pest control.e. Local health regulations. Room Service:a. Location and layout of the kitchen.b. Order takers office.c. Possible congestion and storage facilities for trolleys, hot boxes and tray set-ups.3.0 PRE-OPENING TASK ASSIGNMENT CHECK LISTThe purpose of this check list is to a。