【正文】 e 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 organization 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.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. Remendations 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 setups. PREOPENING TASK ASSIGNMENT CHECK LISTThe purpose of this check list is to assign each department all necessary tasks to ensure the successful preparation for the opening of the hotel and that are pleted on time. The Executive for each Department should be the person responsible for the appropriate checklist and the formulation of the critical path.The following checklists are to be considered as a guideline for the formulation of the critical path. The following checklists are to be considered as a guideline for the formulation of the critical path and more detailed checklist should be developed for each department concerned. Action by Starting date Completion date Food and Beveragea. Famp。B manager or director starting dateb. Finalize restaurant opening datec. Coordinate take over dated. Formulate FFamp。B budgethh. Training programii. Training schedulejj. Famp。B outletsnnn. Opening action planooo. Famp。 beverage meetingStore requisitionFood amp。 entertainersEntertainment agreementLinenFlower ordering amp。B managerHealth inspections KitchenConcept statements Organization chartsSatellite kitchen organizationFood handlingFood preparationBacteria amp。 uniformsFood transportationEquipment sanitationVacuum packingMorning briefingReporting to workPerformance evaluation Food and Beverage outlets Concept statements Organization charts Service concept Beverage department organization Outlet opening Mise en place Outlet closing Table setup reservation taking Equipment cleaning Buffet setup Children service General service sequence Greeting guests upon arrival Menu presentation Food order taking Beverage order taking Wine order taking Selling by remendation Carrying food from the kitchen Carrying beverages from the bar Food service Beverage service Wine service Buffet service Coffee and tea service Table clearing Guest farewell greetings Banquet Banquet sales correspondence Banquet sales appointments Banquet sales planning Banquet sales reports Banquet sales meetings Cocktail amp。 revenue report Product knowledge Pool Service General concept Pool area cleaning Furniture setup Guest registration General service sequence Bar service equipment Stewarding General organization Hygiene Dishwashers Pot washing Silver polishing Garbage collection Garbage area cleaning Receiving area cleaning Kitchen equipment cleaning Machinery cleaning Grease trap cleaning Floor cleaning Pest control Public area cleaning Night cleaning OPERATIONAL CHECK LIST, ON SITE PREPARATIONLegala. appoint local lawyerb. verify and obtain operating licenses for: Hotel Food outlets Beverage outlets (liquor license) Entertainment Pool Parking Dry cleaning Othersc. obtain copy of local innkeeper’s lawd. establish courtesy carde. obtain vending machinesf. obtain concessionaire leasesg. appoint local auditors Operationa. establish orientation for GM at corporate officeb. obtain copy of standard concessionairesc. verify the security guards provision by general contractord. organize security for storerooms and administration office during constructione. verify insurance coverage by contractor for the sitef. verify safety and caution signage throughout the siteg. establish purchasing proceduresh. establish receiving proceduresi. establish reservation policy and proceduresj. hotel opening ceremony meetingk. establish and break down of opening meeting l. obtain approval from corporatem. establish maintenance and service contracts such as: elevators TV and radio Window cleaning Cleaning for kitchen and public areas Gardening and plants Black top areas Pool maintenance Extermination Ice makers and refrigeration PC, heating, ventilation TelephoneInvestigate possible tenants for consideration in hotel such as: