(精选文档)雅高酒店集团餐饮筹备手册

1、pre-opening manual for food & beverageaccor hotels膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀

2、蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀

3、薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁

4、蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿

5、蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿

6、螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀

7、螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈

8、螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿

9、袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿

10、袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇

11、蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈

12、薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈

13、薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆

14、蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇

15、蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅

16、蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅

17、螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆

18、螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄

19、螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅

20、袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅

21、蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃

22、薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄

23、薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄

24、薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃虿羆腿薃袂蝿膅薂薁肅肁薁蚄袈荿薀螆肃芅蕿袈袆膁蚈薈肁肇芅蚀袄羃芄螂肀节芃薂袂芈节蚄膈膄芁螇羁肀芁衿螄荿芀蕿罿芅艿蚁螂膁莈螃羇肇莇蒃螀羂莆蚅羆莁莅螈袈芇莅袀肄膃莄薀袇聿莃蚂肂羅蒂螄袅芄蒁蒄肀膀蒀薆袃肆葿螈聿肂葿袁羂莀蒈薀螄芆蒇蚃羀膂蒆螅螃肈薅蒅羈羄薄薇螁芃薃 opening manualfood and beverageaccor ho

25、tels0.introductionthis 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 hotels development should not be construed as a complete and entire manual of the tasks to be done

26、. each hotel is unique and as the current project develops the information within this manual should dramatically change, becoming 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 head1.1pr

27、oject in general1.1.1general discussion on owning company and management agreement.1.1.2discussion of any project, site or location idiosyncrasies1.1.3progress on construction and possible opening dates.progress reports from project manager and construction contractorfeasibility study.blue prints an

28、d plans.temporary site office.review power of attorney for bank signaturesreview owning companyhotel agreement as it pertains to co-owners.owning companys organization chart.internal owner relations.name, address and telephone #s of board members.equity position of owners.capital expense budget and

29、approval procedures.any special agreements and/or understanding with the owning company.board meeting timetable.review of last board meeting minutsestablish a date to meet the board and owning company employees on site.goals and incentive plan.recommendations for the hotel lawyer and auditor.adminis

30、trative calendar for the hotel.2.0 food and beverage2.1 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 pre-opening staffing schedulereview competition situation for fo

31、od and beverage outlets:competitor analysis.suggestions for hotels food and beverage outlets.employee recruitment.competitors salary scale and impact on recruitment.casual labor availability.merchandising methods of the competition.“live” entertainment programs used by the competition.availability o

32、f local food and beverage products.known competitive 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

33、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.equi

34、pment for each outlet.j. outlet menus:menus of local competition.competitive pricing structures.special menu requirements.co-ordination of menus design by graphic designer.schedule of printing contract.any generic menu requirements i.e.: content or design?guest check presentation.doorknob and room s

35、ervice menus. goals and objectives:goals and objectives for the pre-opening 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.co

36、mpetitive trends.sales organization for the food and beverage department. entertainment:possible joint entertainment programs.local agents.c.sponsorship potentials. mini bars:equipment supplied in the guest rooms.storage facilities.control programs.v.i.p. amenities2.12banquets:menus.brochure and sal

37、es presentation kits.office location and set-up.sales and catering software programs.equipment requirements.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. empl

38、oyee cafeteria:a. recommendations for hotel policy on employee mealsb. location, design and decoration.c. food quality control.d. kitchens:organization chart.equipment layout and workflow.kitchen storage facilities.fire control systems. stewarding:a. organization chart.b. location of department.c. c

39、ontract 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 set-ups.3.0 pre-opening task assignment check listthe purpose of this check

40、list is to assign each department all necessary tasks to ensure the successful preparation for the opening of the hotel and that are completed on time. the executive for each department should be the person responsible for the appropriate checklist and the formulation of the critical path.the follow

41、ing 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 com

42、pletion date3.1 food and beveragea. f&b manager or director starting dateb. finalize restaurant opening datec. coordinate take over dated. formulate ff&e liste. formulate organization chartf. verification of plansg. verification of equipment listh. establish f&b officei. formulate f&b conceptj. exec

43、utive starting datek. staff 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 name

44、sy. restaurants logosz. menu printingaa. pricing and costingbb. organization chartcc. advertising needdd. banquet brochure ee. banquet menusff. canteen proceduresgg. revision of f&b budgethh. training programii. training schedulejj. f&b product standardskk. f&b service standards action by starting d

45、ate completion datell. list of formsmm. procedures for costingnn. cleaning schedulesoo. pest controlpp. specification linenqq. mini barrr. table to presentationss. banquet contractortt. promotional calendaruu. operating hoursvv. tart f&b meetingww. recipes cardsxx. photo displaysyy. outlets work sch

46、eduleszz. 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. u

47、niform countkkk. selection entertainerslll. finalize program for opening partiesmmm. prepare and approve rosters for f&b outletsnnn. opening action planooo. f&b marketing plan3.2 project completionthis segment of the critical path opening plan, consists i listing all the physical areas under constru

48、ction 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 menti

49、on the starting date of the monitoring of the status of the project and the projected completion and hand over dates.4.0formulate 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 establi

50、sh 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 ultim

51、ately 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 co

52、ncerned.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

53、order, or person responsible, sorting. formulation of hand over schedule per areathe fist type of hand-over 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 completion of the mentioned floor.ac

54、tual means date that the operator guide realistic for completion 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

55、 sample the forecasted hand-over on the 1st on june should be as such.90 twin doubles263 kings1 royal suite5 special suites14 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 s

56、econd type of hand over schedule is a hand-over 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 shou