【正文】 ny 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 anization 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. Preopening manual for Food amp。 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 the information within this manual should dramatically change, being more accurate and definitive, so as to meet the specific requirements of the project and location, it should be seen as a base from which to beg BRIEF DIVISION HEAD Project in General General Discussion on Owning Company and management Agreement. Discussion of any Project, Site or Location idiosyncrasies Progress on Construction and possible Opening Dates. Progress reports from Project Manager and Construction Contractor Feasibility study.. Blue prints and Plans. Temporary site office. Review power of attorney for bank signatures Review owning pany Hotel agreement as it pertains to CoOwners. Owning Company’s anization chart. Internal Owner relations. Name, Address and Telephone s of Board Members. Equity position of Owners. Capital expense Budget and approval procedures. Any special agreements and/or understanding with the Owning Company. Board Meeting timetable. Review of last Board Meeting minuts Preopening manual for Food amp。Preopening manual for Food amp。 Beverage ACCOR hotels 1OPENING MANUAL FOOD AND BEVERAGE ACCOR HOTELS Preopening manual for Food amp。 Beverage ACCOR hotels 3 Establish a date to meet the Board and Owning Company employees on site. Goals and Incentive Plan. Remendations for the Hotel Lawyer and Auditor. Administrative calendar for the Hotel. FOOD AND BEVERAGE Potential candidates for the position of assist Director of Food and Beverage. Discuss potential candidates for the position of Executive Chef and any background requirement. Review Preopening staffing schedule Review 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: Preopening manual for Food amp。 Beverage ACCOR hotels 5 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 meals b. Location, design and decoration. c. Food quality control. d. Kitchens: Organization chart. Equipment layout and workflow. Kitchen storage facilities. Fire control systems