【正文】 E obtain food availability survey manpower food suppliers pantry shops menus materials develop Famp。 toxin descriptionBacteria amp。 beverage transfersFood amp。B product standardskk. Famp。Preopening manual for Food amp。B service standards Action by Starting date Completion datell. List of formsmm. Procedures for costingnn. Cleaning schedulesoo. Pest controlpp. Specification linenqq. Mini barrr. Table to presentationss. Banquet contractortt. Promotional calendaruu. Operating hoursvv. tart Famp。 beverage inventoryFamp。 toxin preventionFood poisoningStorage amp。B program – all outlets verify possibility of Famp。 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: Airlines Barber Florist Kiosks Car rental Cable/telex Beauty shop Pharmacy Shoe shine stand Check room concessionaires Photographer Jewellery shop Vitrines for rent Taxi stand Record shop Art gallery Perfume shop Parking Tour agency Travel agent Bank Others Start department heads meeting Start forecast meetings Establish par stocks Food and beverage Guest supplies Linen Engineering storesFinance prepare contract summary and implications for GM detail owner and operator obligations make timetable of action list per contract establish working capital arrangement break down preopening budget in accordance with contract amount establish and verify accounting equipment required establish accounting system puter manual open bank accounts verify credit requirements establish corporate office opening assistance establish rate of foreign exchange implement Food and Beverage control system purchasing procedures for preopening Food and beverage verify food and beverage equipment and FFamp。B managerHealth inspections KitchenConcept statements Organization chartsSatellite kitchen organizationFood handlingFood preparationBacteria amp。 beverage meetingStore requisitionFood amp。B budgethh. Training programii. Training schedulejj. Famp。 BeverageACCOR hotelsOPENING 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 plete 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, being 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 HEAD Project in General General Discussion on Owning Company and management Agreement. Discussion of any Project, Site or Location idiosyncrasies 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 panyHotel agreement as it pertains to CoOwners.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.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