【正文】 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 % construction progress. POLICIES AND PROCEDURES Food and Beverage administration General concept Concept statements Organization charts Outlet operating hours Departmental morning briefing Preopening manual for Food amp。B weekly meetings minutes Monthly progress report Weekly minutes of opening ceremony meeting Weekly minutes of sales department Monthly sales report to corporate office Weekly forecast meeting Weekly minutes of purchasing department Monthly preopening delivery schedule Preopening manual for Food amp。 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 outlets nnn. Opening action plan ooo. Famp。 Beverage ACCOR hotels 7 Action by Starting date Completion date ll. List of forms mm. Procedures for costing nn. Cleaning schedules oo. Pest control pp. Specification linen qq. Mini bar rr. Table to presentation ss. Banquet contractor tt. Promotional calendar uu. Operating hours vv. tart Famp。B product standards kk. Famp。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。E list e. Formulate anization chart f. Verification of plans g. Verification of equipment list h. Establish Famp。 Beverage ACCOR hotels 6 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 Beverage a. Famp。 Beverage ACCOR hotels 4 Menus of local petition. Competitive pricing structures. Special menu requirements. Coordination of menus design by Graphic Designer. Schedule of printing contract. A