【正文】 for banquet ccc. Competition analysis banquet ddd. Recruit pastry chef eee. Establish suppliers list fff. Produce list of all guest collateral material ggg. Banquet sales policy hhh. Health board regulations iii. Uniforms presentation jjj. Uniform count kkk. Selection entertainers lll. Finalize program for opening parties mmm. Prepare and approve rosters for Famp。B budget hh. Training program ii. Training schedule jj. Famp。B manager or director starting date b. Finalize restaurant opening date c. Coordinate take over date d. Formulate FFamp。 Beverage ACCOR hotels 3 Establish a date to meet the Board and Owning Company employees on site. Goals and Incentive Plan. Remendations for the Hotel Lawyer and Auditor. Administrative calendar for the Hotel. FOOD AND BEVERAGE 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 Preopening staffing schedule Review petition 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 petition. “Live” Entertainment programs used by the petition. Availability of local food and beverage products. Known petitive 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: Preopening manual for Food amp。Preopening manual for Food amp。 Beverage ACCOR hotels 4 Menus of local petition. Competitive pricing structures. Special menu requirements. Coordination of menus design by Graphic Designer. Schedule of printing contract. Any Generic menu requirements .: content or design? Guest check presentation. Doorknob and Room Service menus. Goals and Objectives: Goals and Objectives for the Preopening 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 anization for the Food and Beverage department. Entertainment: Possible joint entertainment programs. Local Agents. potentials. Mini Bars: Equipment supplied in the Guest Rooms. Storage facilities. Control programs. . Amenities Banquets: Menus. Brochure and sales presentation kits. Office location and setup. Sales and catering software programs. Equipment requirements. Preopening manual for Food amp。E list e. Formulate anization chart f. Verification of plans g. Verification of equipment list h. Establish Famp。B product standards kk. Famp。B outlets nnn. Opening action plan ooo. 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 meeting Store requisition Food amp。 entertainers Entertainment agreement Linen Flower ordering amp。B manager Health inspections Kitchen Concept statements Organization charts Satellite kitchen anization Food handling Food preparation Bacteria amp。 stock rotation Personal hygiene Grooming amp。 cost control Buffet control Bill preparation amp。 Beverage ACCOR hotels 15 Operation a. establish orientation for GM at corporate office b. obtain copy of standard concessionaires c. verify the security guards provision by general contractor d. anize security for storerooms and administration office during construction e. verify insurance coverage by contractor for the site f. verify safety and caution signage throughout the site g. establish purchasing procedures h. establish receiving procedures i. establish reservation policy and procedures j