雅高酒店集团餐饮筹备手册

雅高酒店集团餐饮筹备手册内容摘要：

the Opening date of the Hotel. Secondly, the Hand over schedule for each area of the Hotel should be finalized in conjunction with the Project Team. Thirdly, the data from the tasks assignment check list is transferred into the critical path with reference to the hand over of each area and ultimately the opening date. Formulate a Grid sheet which contains all the critical path with a section for each department using the legends of: ? Starting Date ? Progress ? Delay ? Completion Date ? Late Completion ? Opening Date All tasks should be monitored and updated weekly with a review meeting for all concerned. Whilst this may seem a tedious and time consuming exercise it will ensure that each area of the Hotel is fully ready to be Operational on the Opening Date. Note: The Critical Path should be formulated in a Data Base Software format as per the example attached to allow the efficient, Any Date Order, or Person Responsible, Sorting. FORMULATION OF HAND OVER SCHEDULE PER AREA The fist type of handover schedule should be formulated for the hand over of the rooms. Preopening manual for Food amp。 Beverage ACCOR hotels 9 all floor number to be placed in sequence the term project means date stipulated by project for pletion of the mentioned floor. Actual means date that the operator guide realistic for pletion of the project after careful analysis of date available. Next step is type of room or suites located on that floor. Total means total of ro9oms located and available on that floor at the projected date. Example: if you look at the attached sample the forecasted handover on the 1st on June should be as such. 90 twin doubles 263 kings 1 royal suite 5 special suites 14 tourelle suites as you can see this type of hand over is a precise tool, that is essential to the sales department, and for the planning of the rooms division department. The second type of hand over schedule is a handover anization chart All physically related areas to the construction of the hotel should be placed in sequence. The floor location should be mentioned The forecasted date of hand over by project department should be mentioned. Soft opening date to be mentioned Grand opening date to be mentioned This should be the first and original hand over schedule As soon as the new hand over date is formulated for specific areas, the mentioned extension of date should be formulated in colors. LIST OF PREOPENING REPORTS AND MEETINGS Weekly critical path meeting minutes Weekly hand over meeting minutes with contractors Operational meeting weekly minutes Design and printing weekly minutes Famp。 B weekly meetings minutes Monthly progress report Weekly minutes of opening ceremony meeting Weekly minutes of sales department Monthly sales report to corporate office Weekly forecast meeting Weekly minutes of purchasing department Monthly preopening delivery schedule Preopening manual for Food amp。 Beverage ACCOR hotels 10 Weekly minutes of accounting department Monthly controller’s report to corporate office Monthly reports to corporate office should include the following topics Overview of progress of project Famp。 B report Purchasing /versus budget Financial Engineering Sales Rooms department . Monthly design meeting with designer Post opening weekly defects meeting MONTHLY PROGRESS REPORT The monthly progress report should be formulated by the hotel project Manager/Engineering team. The chief engineer is responsible for the formulation, of the data and he should be precise as much as possible when doing this progress evaluation. all areas under construction will have to be evaluated on their construction progress on a percentage basis. Each area with percentage construction progress should be reinforced by some ments The first section of the report consists of the facts and ments to justify all the % mentioned per areas. The second part of the report consists of a grid, that gives an overall site evaluation in percentage. All areas have to be listed in sequence then rated in a % construction progress. POLICIES AND PROCEDURES Food and Beverage administration General concept Concept statements Organization charts Outlet operating hours Departmental morning briefing Preopening manual for Food amp。 Beverage。