【正文】 canteen startl. Recruitment of general staffm. Hiring schedulen. Manning guideo. Pay scalesp. Job descriptionsq. Operation manual per outletr. Menu draftss. Drink listt. Market researchu. Operating equipment listv. Kitchen equipment listw. Memo art workx. Restaurants namesy. Restaurants logosz. Menu printingaa. Pricing and costingbb. Organization chartcc. Advertising needdd. Banquet brochure ee. Banquet menusff. Canteen proceduresgg. Revision of Famp。B product standardskk. Famp。B meetingww. Recipes cardsxx. Photo displaysyy. Outlets work scheduleszz. Fire drillaaa. Outlets final layoutsbbb. Market analysis for banquetccc. Competition analysis banquetddd. Recruit pastry chefeee. Establish suppliers listfff. Produce list of all guest collateral materialggg. Banquet sales policyhhh. Health board regulationsiii. Uniforms presentationjjj. Uniform countkkk. Selection entertainerslll. Finalize program for opening partiesmmm. Prepare and approve rosters for Famp。B marketing plan Project CompletionThis segment of the critical path opening plan, consists I listing all the physical areas under construction that can be monitored on a weekly basis, on the progress report. All items mentioned on this section should be similar to the one mentioned of the progress reportExample:Executive officeAccounting officeGeneral storeSteward storeStaff canteenGuest rooms 16/FAll 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 PATHThe 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:q Starting Dateq Progressq Delayq Completion Dateq Late Completionq Opening DateAll 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 AREAThe fist type of handover schedule should be formulated for the hand over of the rooms.all floor number to be placed in sequencethe term project means date stipulated by project for pletion of the mentioned floor.Actual means date that the operator guide realistic for pletion of the project after careful analysis of date available.Next step is type of room or suites located on that floor.Total means total of ro9oms located and available on that floor at the projected date.Example: if you look at the attached sample the forecasted handover on the 1st on June should be as such. 90 twin doubles 263 kings 1 royal suite 5 special suites 14 tourelle suitesas you can see this type of hand over is a precise tool, that is essential to the sales department, and for the planning of the rooms division department.The second type of hand over schedule is a handover organization chartAll physically related areas to the construction of the hotel should be placed in sequence.The floor location should be mentionedThe forecasted date of hand over by project department should be mentioned.Soft opening date to be mentionedGrand opening date to be mentionedThis should be the first and original hand over scheduleAs soon as the new hand over date is formulated for specific areas, the mentioned extension of date should be formulated in colors. LIST OF PREOPENING REPORTS AND MEETINGS Weekly critical path meeting minutesWeekly hand over meeting minutes with contractorsOperational meeting weekly minutesDesign and printing weekly minutesFamp。B report Purchasing /versus budget Financial Engineering Sales Rooms department .Monthly design meeting with designerPost opening weekly defects meeting MONTHLY PROGRESS REPORTThe 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 mentsThe 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 administrationGeneral conceptConcept statementsOrganization chartsOutlet operating hoursDepartmental morning briefingFood amp。 beverage transfersFood amp。B food controlEntertainment amp。 storingOffice FFamp。 loss reportStaff clock – in reportDaily revenue reportFood accounting procedureBeverage accounting procedureCredit facilities for VIP and othersDuty Famp。 toxin descriptionBacteria amp。 stock rotationPersonal hygieneGrooming amp。 reception packages Banquet buffets General service