【正文】 itment schedule may be formulated based on the following factors: Preopening manual for Food amp。B program – all outlets verify possibility of Famp。 reception packages Banquet buffets General service sequence Service sequence briefing Guest wele Banquet checklists Beverage service Back of house anization Equipment storage Bar equipment Menu engineering amp。 loss report Staff clock – in report Daily revenue report Food accounting procedure Beverage accounting procedure Credit facilities for VIP and others Duty Famp。 Beverage ACCOR hotels 11 Food amp。B meeting ww. Recipes cards xx. Photo displays yy. Outlets work schedules zz. Fire drill aaa. Outlets final layouts bbb. Market analysis 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 manager or director starting date b. Finalize restaurant opening date c. Coordinate take over date d. Formulate FFamp。Preopening manual for Food amp。E list e. Formulate anization chart f. Verification of plans g. Verification of equipment list h. Establish Famp。B outlets nnn. Opening action plan ooo. Famp。 beverage meeting Store requisition Food amp。B manager Health inspections Kitchen Concept statements Organization charts Satellite kitchen anization Food handling Food preparation Bacteria amp。 cost control Buffet control Bill preparation amp。B import (customs) finalize menu items and prices finalize Famp。 Beverage ACCOR hotels 17 others establish operating hours of outlets design menus start Famp。 revenue report Product knowledge Pool Service General concept Pool area cleaning Furniture setup Preopening manual for Food amp。 toxin prevention Food poisoning Preopening manual for Food amp。 beverage inventory Famp。 Beverage ACCOR hotels 8 General store Steward store Staff canteen Guest rooms 16/F All the mentioned areas should mention the starting date of the monitoring of the status of the project and the projected pletion and hand over dates. FORMULATE CRITICAL PATH The Data formulated in the Tasks Assignment Check List is to be used as the base for the formulation of the “Critical Path” report. The first thing to establish is 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。B concept j. Executive starting date k. Staff canteen start l. Recruitment of general staff m. Hiring schedule n. Manning guide o. Pay scales p. Job descriptions q. Operation manual per outlet r. Menu drafts s. Drink list t. Market research u. Operating equipment list v. Kitchen equipment list w. Memo art work x. Restaurants names y. Restaurants logos z. Menu printing aa. Pricing and costing bb. Organization chart cc. Advertising need dd. Banquet brochure ee. Banquet menus ff. Canteen procedures gg. Revision of Famp。 Beverage ACCOR hotels 2 0. INTRODUCTION This 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 t