【正文】 .Discuss potential candidates for the position of Executive Chef and any background requirement.Review Preopening staffing scheduleReview 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: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 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 meetingww. Recipes cardsxx. Photo displaysyy. Outlets work scheduleszz. Fire drillaaa. Outlets final layoutsbbb. Market analysis for banquetccc. Competition analysis banquetddd. Recruit pastry chefeee. Establish suppliers listfff. Produce list of all guest collateral materialggg. Banquet sales policyhhh. Health board regulationsiii. Uniforms presentationjjj. Uniform countkkk. Selection entertainerslll. Finalize program for opening partiesmmm. Prepare and approve rosters for Famp。B food controlEntertainment amp。 stock rotationPersonal hygieneGrooming amp。B import (customs) finalize menu items and prices finalize Famp。 settlement Banquet log book Banquet revenue reports Banquet event orders Banquet rental Casual labor Service Mise en place Door knob menu sequence Order taking Selling by remendation Carrying food from the kitchen Food service Beverage service Breakfast service Tray/trolley removal Delivery time Room service equipment Billing Log book amp。 loss reportStaff clock – in reportDaily revenue reportFood accounting procedureBeverage accounting procedureCredit facilities for VIP and othersDuty Famp。B report Purchasing /versus budget Financial Engineering Sales Rooms department .Monthly design meeting with designerPost opening weekly defects meeting MONTHLY PROGRESS REPORTThe 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 mentsThe 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 pr