【文章內(nèi)容簡介】 RY AND DRY CLEANING PRE OPENING CHECKLIST ......................................................... 94 . UTILITIES AND VENTILATION........................................................................................................................... 94 . COORDINATION WITH ENGINEERING ........................................................................................................... 95 . SAFETY ........................................................................................................................................................................ 95 . EQUIPMENT TAKEOVER ...................................................................................................................................... 95 . SUPPLIES ..................................................................................................................................................................... 96 . SUPPLIES TO BE ORDERED AFTER OPENING .............................................................................................. 96 . FORMS PRINTING .................................................................................................................................................... 97 . CONTINGENCY PLANNING ................................................................................................................................. 97 . PERSONNEL ............................................................................................................................................................... 97 . TRAINING.................................................................................................................................................................... 98 . COORDINATION WITH HOUSEKEEPING........................................................................................................ 98 . GUEST LAUNDRY .................................................................................................................................................... 99 . DRY CLEANING/PRESSING.................................................................................................................................. 99 . HOUSE LAUNDRY.................................................................................................................................................. 100 . REPORTING .............................................................................................................................................................. 100 . COMMUNICATIONS.............................................................................................................................................. 100 . KEYS ........................................................................................................................................................................... 100 . OUTSIDE LAUNDRY SALES ............................................................................................................................... 101 9. FOOD AND BEVERAGE PRE OPENING CHECKLIS T .......................................................................... 102 . INTRODUCTION ..................................................................................................................................................... 102 . MATTERS TO DISCUSS WITH THE GENERAL MANAGER ..................................................................... 102 . MATTERS TO DISCUSS AND COORIDNATE WITH CONTROLLER ..................................................... 103 . MATTERS TO DISCUSS WITH SALES amp。 MARKETING / PUBLIC RELATIONS . 錯誤 !未定義書簽。 . LOCATE ALL ELECTRICAL AND TEMPERATURE CONTROLS IN FOOD amp。 BEVERAGE AREAS ........................................................................................................................................................................ 104 . EMERGENCY POWER SYSTEM FOR FOOD amp。 BEVERAGE AREAS/EQUIPMENT........................... 104 . FIRE PROTECTION IN FOOD amp。 BEVERAGE ................................................................................................. 105 . EQUIPMENT MAINTENANCE............................................................................................................................ 105 . STAFF ORIENTATION AND PERSONNEL ACTIVITIES ............................................................................ 105 . FOOD AND BEVERAGE LINEN AND UNIFORMS ....................................................................................... 106 . MENUS, WINE LISTS AND BEVERAGE LISTS ............................................................................................. 106 . PRINTING .................................................................................................................................................................. 106 . OPERATING EQUIPMENT AND INVENTORIES .......................................................................................... 106 . STEWARDING.......................................................................................................................................................... 107 . ENTERTAINMENT ................................................................................................................................................. 107 . MINI BARS ................................................................................................................................................................ 107 Hotel Opening Manual InterContinental Hotels Group ______________________________________________________________________________________________________________ March 2020