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Design and Engineering Recommendations
and Minimum Standards
FF&E Product Specifications
Engineering Operations Manual
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Contents of Finance Standards
Business Plan
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Operations Manual
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Finance Policy Manual
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Info Systems Policy
Introduction
• Corporation Mission Statement • Corporate Vision
• Corporate Mission
• Directions to Individual Hotels
• Entrepreneurial Approach and Accountability • Resource (Asset) Management
• Customers
Planning Concepts
• Purpose of Planning • Art of Planning
• Planning is a Team Concept • Planning is an Ongoing Process • The Planning Units
• Critical Issues
• Strategic Thinking and Analysis • Qualities of Good Plan
• Objectives, Strategies, Activites • Top Down and Bottom Up Approach • Strategic Planning Process
• Objective Formulation Process
• StrategicPlanning and Objective Formulation • Hotel Objectives
• Divisional Objectives • Departmental Objectives • Budgeting and Financial Plan • Full Time Equivalents (FTEs)
Planning Process
• Step 1 - Establish Mission • Step 2 – Information Gatherin • Step 3 - Situational Analysis
• Step 4 – Situational Analysis Review • Step 5 – The Marketing Plan
• Step 6 – Assumptions
• Step 7 – Formulate Business Objectives & Strategic Directions • Step 8 – Formulate Divisional Objectives & Strategies
• Step10 – Formalize Plans
• Step11 – Submission and Approval • Step12 – Implementation and Review
Computer Instructions
• Business Plan Excel Files • All Worksheets
• Ten Year History – Summary P&L • Capital Expenditure
• Outlet Marketing Analysis Worksheet • Catering Marketing Analysis Worksheet • Payroll / Staffing Worksheet
Account Definitions • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Introduction Balance Sheet Assets Cash Cash on Hand Cash in Bank Time Deposit Clearing Accounts Accounts Receivable AR – Trade
AR – Reserve for Doubtful Acct. AR – Hotels and Companies AR – Others
Inventories
Inventories–Saleable Merchandise Inventories-Operating Supplies Other Current Assets
Prepaid Expenses Deferred Charges Deposits – Current
Barter Contracts Receivable Sundry Current Assets Non Current Assets Cash Fund – FF&E Deferred – Non Current Deposits – Non Current Special Projects
Fixed Assets Liabilities
Bank Overdraft and Loans
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Business Plan
Operations Manual
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Finance Policy Manual
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Info Systems Policy
Contents of Finance Standards
• • • • • • • • • • • • • • • • • Accounts Payable AP – Trade
AP – Hotels and Companies AP – Others
Accrued Liabilities AL – Salaries and Wages AL – Employee Benefits AL – Payroll and Income Taxes AL – Management Fees AL – Others
Other Current Liabilities Guest Deposits
Barter Contracts Liability Deferred Income Sundry Liabilities Provisions Provisions-Replacement of Operating Equipments • • • • • • • • • • • • • •
Provision-Repairs & Maintenance Provision-Others
Reserves
Reserve – Replacement of FF&E Reserve – Employee Benefits Reserve – Special Projects Owner’s Equity
Long Term Account Initial Working Capital Initial Inventories Special Funds Current Account
Balance Brought Forward Profit Year-To-Date • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Withdrawal of Profit Share Cumulative Gain or Loss on Trade Comparative Statement of I&E Other Deductions
Amortisation and Depreciation Insurance
Insurance-Comprehensive G. Liability Insurance – Loss of Profit
Insurance – Automobile Rent and Rates
Rentals / Lease Rentals
Reserve for Replacement of FF&E Special Projects
Hotel Defined Account 1 Hotel Defined Account 2 Gross Operating Income Gross Operating Profit Basic Management Fees Incentive Management Fees Incentive Management Fees Owner’s Share of Profit
Total Payroll and Related Expenses Total Payroll and Contract Services Rooms Divison
Revenue
Accommodation Revenue – Net Accommodation Revenue Accommodation Rebates No Show Revenue – Net No Show Revenue No Show Rebates
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Account Definitions • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Revenue for Functions – Net Revenue for Functions Rebates for Functions Other Extra Revenue – Net Other Extra Revenue Other Extra Rebates
Payroll and Contract Services Payroll andRelated Expenses Salaries and wages
Vaation Credits Extra Wages
Payroll Related Expenses Departmental Training Employee Transport Housing
Incentive Bonus Local Bonus Long Service Leave Meals Medical Expenses Medical insurance Recruitment Relocation Retirement Fund Severance Pay Sick Leave Social Security Vacation Travel Vacation Pay Accrual Worker’s Compensation Employee Income Tax
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Business Plan
Operations Manual
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Finance Policy Manual
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Info Systems Policy
Contents of Finance Standards
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Other Related Expenses Hotel Defined Payroll Account1 Hotel Defined Payroll Account 2 Payroll Cross Charges
Contract Services
Provision for Operating Equipment Provision for Chinaware
Provision for Glassware Provision for Linen Provision for Silverware Provision for Uniforms Other Expenses
Commission – Travel Agent Commission – Others Laundry
Laundry – Linen Laundry – Uniforms
Laundry – General Cleaning Cleaning Supplies
Guest Supplies
Guest Supplies-Food & Beverage Printing and Stationery
Other Supplies Decorations
Guest Retention / Recognition Guest Transport
Guest Transport
Guest Complimentary Parking Licences and Taxes
Communication Costs Information Systems
In Room Television & Technology • • • • • • • • • • • • • • • • • • •
Television Information Services Television Interactive Servies In House Music
Guest Internet Access Other Operating Expenses Reservation Expenses RE – Spirit Fees
RE – Shared Service Centre Fees RE – Communication
RE – Internet
RE – Alternative Reservation RE – GDS
Re – Airport Rep / Greeter RE – Cost to Walk Guests Sundry Equipment Transportation
Hotel Defined Account 1 Hotel Defined Account 2 Market Segment Statistics
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E-Mail Guidelines
E-Mail Addrsses
Computer Virues
User Accounts
System Backup – Disaster / Recovery
System Backup – Reporting Requirements
Non-Disclosure Agreements
Software Licensing
Software Duplication
Non-Standard Software
Internet and Third Party Dedicated Links
Remote Access
Internet Domain Names
Mail Maintenance: Reclaim
Mail Directories
Internet E-Mail Address
Note:
Each Policy is defined with the detailed Information Of:
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•
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Policy Statement
Purpose
Procedure
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Business Plan
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Operations Manual
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Finance Policy Manual
Info Systems Policy
Contents of Finance Standards
Mini Bar Standard • Setup • Product Selection • Others Amenities Banquet Sales
• View Sales Standards • Presentation Kit • Sales Tools • Menu Offering • Theme Party • Telephone Skills • Sale Employee • Correspondence Banquet Service
• Overall Equipment Selection • Chinaware
• Silverware • Glassware • Linen
• Table Menus & Décor • Boardrooms Meeting Setup • Classroom Meeting Set-up • Computer/Internet Accessibility • Coffee Breaks • AV Equipment • Host / Hostess • Manager on Duty
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Operations Manual
Brand Standards
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Club Brand Standards Grid
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Policy Manual
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The Cutting Edge
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Food & Beverage Strategy
Bar & Entertainment Center Food & Beverage Marketing Breakfast
• View Breakfast Standard • Tabletop Standard • Juice Standard • Coffee Standard • Tea Standard • Hot Chocolate • Sugar • Water • Butter
• Marmalade / Jam / Honey • Baker / Breads / Pastries • Toast
• Cereal / Yoghurt • Fresh Fruit
• Local Breakfast Items • Eggs / Hot Stations • Cold Cuts / Cheeses • A La Carte Orders • Buffet
• Others
Restaurant
• Menu Design / Printing • Uniforms Standards • Music
• Food Product
• Special Non-Alcoholic Beverages
Lounges
• Lounges – Beverages • Lounges – Service
Food & Beverage Retail Rooms Service • Beverages • Soups • Menus • Service • Order Taker • Waiter
Show Kitchen Standards
Contents of Food and Beverage Standards
Food and Beverage
Menu
Breakfast Standard • Schedule • Beverage • Food • Butter • Marmalade/Jam/Honey
Day Time Standard
• Food • Beverage Breakfast Standard • Schedule • Food • Beverage Late Evening • Schedule • Food • Beverage Lounge Facilities
• Magazines & Newspapers • Games
• Business Facilities
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Operations Manual
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Brand Standards
Club Brand Standards
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Policy Manual
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The Cutting Edge
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Food & Beverage Strategy
Contents of Food and Beverage Standards
Food and Beverage
Menu
Meeting Rooms
• Room Set-Up • Services
Check In / Out Procedures
• Check In • Check Out
Amenities and Evening Maid Services
• Standard Rooms • Suites
Contents
• Amenity Programme Banquet Guidelines Bars and Entertainment
Centers - Guidelines Breakfast Available 24 Hrs Buffet Set-Ups
Café Restaurants vs. Coffee Shops Comfort Food
Concept Statements
Departmental Operations Manuals Employee Restaurant
Food & Beverage Revenues
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Operations Manual
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Brand Standards
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Club Brand Standards
Policy Manual
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The Cutting Edge
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Food & Beverage Strategy
Contents of Food and Beverage Standards
Food and Beverage
Menu
• • • • • • • • • • •Guest Recognition / Retention Internal Food & Beverage Audit Local / Regional Cuisine
Menu Content and Design Standards Minimum F&B Standards – The top Twenty Service Guidelines
Stewarding Guidelines Music and Entertainment Purchasing
Regency Club F&B Selection Training
Policy Manual
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Operational Manual
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Insurance Plans
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Retirement Plans
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Our Voice
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Human Resource Strategy
Contents of Human Resource Standards
Human Resource Menu
Contents• Absence from Hotel
• Policy Statement • Purpose • Procedures Employee Discounted Accommodation • Policy Statement • Purpose • Procedure • Description of Benefits • Eligibility • Booking Procedure • Termination of Employment • General Employee Housing • Policy Statement • Purpose • Procedures Employee Communications • Policy Statement • Purpose • Procedures Employee Recognition Programmes • Policy Statement • Purpose
Executive Health Exam
• Policy Statement • Purpose • Procedures • Eligibility • Frequency • Facilities • Recommended Examinations • Sample Examinations • Pre-Employment Medical Examinations
General Managers’ Housing / Associate Benefits
• Policy Statement • Purpose
• Procedure
• GM Living in the hotel
• Laundry / Dry Cleaning • Food & Beverage • Housekeeping Services
• GM living in hotel paid Accommod. • GM living out of the hotel
• All General Managers
• Use the Hotel Restaurants • Hotel Car
• Telephones
