【正文】 . Stewarding: a. Organization chart. b. Location of department. c. Contract cleaning programs. d. Pest control. e. Local health regulations. Room Service: a. Location and layout of the kitchen. b. Order takers office. c. Possible congestion and storage facilities for trolleys, hot boxes and tray setups. PREOPENING TASK ASSIGNMENT CHECK LIST The purpose of this check list is to assign each department all necessary tasks to ensure the successful preparation for the opening of the hotel and that are pleted on time. The Executive for each Department should be the person responsible for the appropriate checklist and the formulation of the critical path. Preopening manual for Food amp。B manager or director starting date b. Finalize restaurant opening date c. Coordinate take over date d. Formulate FFamp。B office i. Formulate Famp。B budget hh. Training program ii. Training schedule jj. Famp。B service standards Preopening manual for Food amp。B meeting ww. Recipes cards xx. Photo displays yy. Outlets work schedules zz. Fire drill aaa. Outlets final layouts bbb. Market analysis for banquet ccc. Competition analysis banquet ddd. Recruit pastry chef eee. Establish suppliers list fff. Produce list of all guest collateral material ggg. Banquet sales policy hhh. Health board regulations iii. Uniforms presentation jjj. Uniform count kkk. Selection entertainers lll. Finalize program for opening parties mmm. Prepare and approve rosters for Famp。B marketing plan Project Completion This 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 report Example: Executive office Accounting office Preopening manual for Food amp。 Beverage ACCOR hotels 9 all floor number to be placed in sequence the 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 suites as 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 anization chart All physically related areas to the construction of the hotel should be placed in sequence. The floor location should be mentioned The forecasted date of hand over by project department should be mentioned. Soft opening date to be mentioned Grand opening date to be mentioned This should be the first and original hand over schedule As 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 minutes Weekly hand over meeting minutes with contractors Operational meeting weekly minutes Design and printing weekly minutes Famp。 Beverage ACCOR hotels 10 Weekly minutes of accounting department Monthly controller’s report to corporate office Monthly reports to corporate office should include the following topics Overview of progress of project Famp。 Beverage ACCOR hotels 11 Food amp。 beverage transfers Food amp。B food control Entertainment amp。 storing Office FFamp。 loss report Staff clock – in report Daily revenue report Food accounting procedure Beverage accounting procedure Credit facilities for VIP and others Duty Famp。 toxin description Bacteria amp。 Beverage ACCOR hotels 12 Storage amp。 uniforms Food transportation Equipment sanitation Vacuum packing Morning briefing Reporting to work Performance evaluation Food and Beverage outlets Concept statements Organization charts Service concept Beverage department anization Outlet opening Mise en place Outlet closing Table setup reservation taking Equipment cleaning Buffet setup Children service General service sequence Greeting guests upon arrival Menu presentation Food order taking Beverage order taking Wine order taking Selling by remendation