【正文】 Beverage ACCOR hotels 18 ? Type and Level of the position ? Number of employees per position ? Opening Date ? Commencement of relative training programs ? Any special or extraordinary circumstances ? Preopening Budget constraints The recruitment schedule should be formulated in a grid pattern in accordance with the number of months in the Preopening period. Performance Standards The system is based on the establishment of specific standards of performance for each group of each Department within the Hotel. Non Production Groups: These positions do not vary with the volume of Business had by the Hotel, such positions as Department Heads, Assistants, other Supervisory and Clerical。 Beverage ACCOR hotels 17 others establish operating hours of outlets design menus start Famp。B import (customs) finalize menu items and prices finalize Famp。E obtain food availability survey manpower food suppliers pantry shops menus materials develop Famp。 Beverage ACCOR hotels 15 Operation a. establish orientation for GM at corporate office b. obtain copy of standard concessionaires c. verify the security guards provision by general contractor d. anize security for storerooms and administration office during construction e. verify insurance coverage by contractor for the site f. verify safety and caution signage throughout the site g. establish purchasing procedures h. establish receiving procedures i. establish reservation policy and procedures j. hotel opening ceremony meeting k. establish and break down of opening meeting l. obtain approval from corporate m. 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 Telephone Investigate 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 Preopening manual for Food amp。 revenue report Product knowledge Pool Service General concept Pool area cleaning Furniture setup Preopening manual for Food amp。 cost control Buffet control Bill preparation amp。 Beverage ACCOR hotels 13 Banquet sales correspondence Banquet sales appointments Banquet sales planning Banquet sales reports Banquet sales meetings Cocktail amp。 stock rotation Personal hygiene Grooming amp。 toxin prevention Food poisoning Preopening manual for Food amp。B manager Health inspections Kitchen Concept statements Organization charts Satellite kitchen anization Food handling Food preparation Bacteria amp。E Reporting to work Uniforms Grooming and personal hygiene Vacations Annual performance appraisal Probation period appraisal Budgeting Financial forecast review Entertainment checks Lost checks Meal coupons Comp. Meal vouchers and bev. Coupons Cash handling Cost control report Profit amp。 entertainers Entertainment agreement Linen Flower ordering amp。 beverage inventory Famp。 beverage meeting Store requisition Food amp。B report Purchasing /versus budget Financial Engineering Sales Rooms department . Monthly design meeting with designer Post opening weekly defects meeting MONTHLY PROGRESS REPORT The 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 ments The 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 % constructi