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Mentor of Hospitality Standards

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• Finance
Operations Manual
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The Cutting Edge

Food and Beverage Strategy

Mentor of Hospitality Standards

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• Finance
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Policy Manual

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Mentor of Hospitality Standards

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Business Plan
• Finance
• Food & Beverage
Operations Manual
• Human Resources Marketing Strategy Articulation
• Marketing Regency Operations Manual
• Rooms
• Technical Services Global Distribution Systems Add
• Manuals
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Marketing Communications Manual
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• Finance
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Mentor of Hospitality Standards

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• Finance Design and Engineering Recommendations

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Mentor of Hospitality Standards

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Contents of Finance Standards
Planning Process
Introduction
• Step 1 - Establish Mission
Finance Menu • Corporation Mission Statement
• Step 2 – Information Gatherin
• Corporate Vision
• Step 3 - Situational Analysis
• Corporate Mission
• Step 4 – Situational Analysis Review
• Directions to Individual Hotels
• Step 5 – The Marketing Plan
Business Plan •
•
Entrepreneurial Approach and Accountability
• Step 6 – Assumptions
Resource (Asset) Management
• Operations Manual • Step 7 – Formulate Business Objectives & Strategic Directions
• Customers
• Step 8 – Formulate Divisional Objectives & Strategies
• Finance Policy Manual
• Step10 – Formalize Plans
Planning Concepts
• Info Systems Policy • Step11 – Submission and Approval
• Purpose of Planning
• Step12 – Implementation and Review
• Art of Planning
• Planning is a Team Concept
Computer Instructions
• Planning is an Ongoing Process
• Business Plan Excel Files
• The Planning Units
• All Worksheets
• Critical Issues
• Ten Year History – Summary P&L
• Strategic Thinking and Analysis
• Capital Expenditure
• Qualities of Good Plan
• Outlet Marketing Analysis Worksheet
• Objectives, Strategies, Activites
• Catering Marketing Analysis Worksheet
• Top Down and Bottom Up Approach
• Payroll / Staffing Worksheet
• Strategic Planning Process
• Objective Formulation Process
• StrategicPlanning and Objective Formulation
• Hotel Objectives
• Divisional Objectives
• Departmental Objectives
• Budgeting and Financial Plan
• Full Time Equivalents (FTEs)
 1/2
Contents of Finance Standards
Account Definitions • Accounts Payable • Withdrawal of Profit Share
Finance Menu
• Introduction • AP – Trade • Cumulative Gain or Loss on Trade
• Balance Sheet • AP – Hotels and Companies • Comparative Statement of I&E
• • AP – Others • Other Deductions
Assets
• Cash • Accrued Liabilities • Amortisation and Depreciation
• Business Plan
• Cash on Hand • AL – Salaries and Wages • Insurance
• AL – Employee Benefits • Insurance-Comprehensive G. Liability
Operations Manual •
•
Cash in Bank
Time Deposit • AL – Payroll and Income Taxes • Insurance – Loss of Profit
• AL – Management Fees • Insurance – Automobile
• Finance Policy Manual • Clearing Accounts
• • AL – Others • Rent and Rates
Accounts Receivable
• Info Systems Policy • AR – Trade • Other Current Liabilities • Rentals / Lease Rentals
• AR – Reserve for Doubtful Acct. • Guest Deposits • Reserve for Replacement of FF&E
• • Barter Contracts Liability • Special Projects
AR – Hotels and Companies
• • Deferred Income • Hotel Defined Account 1
AR – Others
• Inventories • Sundry Liabilities • Hotel Defined Account 2
• • Provisions • Gross Operating Income
Inventories–Saleable Merchandise
• • Provisions-Replacement of • Gross Operating Profit
Inventories-Operating Supplies
• Other Current Assets Operating Equipments • Basic Management Fees
• Prepaid Expenses • Provision-Repairs & Maintenance • Incentive Management Fees
• • Provision-Others • Incentive Management Fees
Deferred Charges
• Deposits – Current • Reserves • Owner’s Share of Profit
• Barter Contracts Receivable • Reserve – Replacement of FF&E • Total Payroll and Related Expenses
• • Reserve – Employee Benefits • Total Payroll and Contract Services
Sundry Current Assets
• Non Current Assets • Reserve – Special Projects • Rooms Divison
• Cash Fund – FF&E • Owner’s Equity • Revenue
• • Long Term Account • Accommodation Revenue – Net
Deferred – Non Current
• • Initial Working Capital • Accommodation Revenue
Deposits – Non Current
• Special Projects • Initial Inventories • Accommodation Rebates
• • Special Funds • No Show Revenue – Net
Fixed Assets
• • Current Account • No Show Revenue
Liabilities
• Bank Overdraft and Loans • Balance Brought Forward • No Show Rebates
• Profit Year-To-Date
 2/2
Contents of Finance Standards
• Television Information Services
• Other Related Expenses
Finance Menu Account Definitions • Television Interactive Servies
• Hotel Defined Payroll Account1
• Revenue for Functions – Net • In House Music
• Hotel Defined Payroll Account 2
• Revenue for Functions • Guest Internet Access
• Payroll Cross Charges
• Rebates for Functions • Other Operating Expenses
• Contract Services
• Other Extra Revenue – Net • Reservation Expenses
• Business Plan • Provision for Operating Equipment
• Other Extra Revenue • RE – Spirit Fees
• Provision for Chinaware
• RE – Shared Service Centre Fees
Operations Manual •
•
Other Extra Rebates
Payroll and Contract Services
• Provision for Glassware
• RE – Communication
• Provision for Linen
• • RE – Internet
Finance Policy Manual • Payroll andRelated Expenses • Provision for Silverware
• Salaries and wages • RE – Alternative Reservation
• Provision for Uniforms
• Info Systems Policy • Vaation Credits • RE – GDS
• Other Expenses
• Extra Wages • Re – Airport Rep / Greeter
• Commission – Travel Agent
• Payroll Related Expenses • RE – Cost to Walk Guests
• Commission – Others
• Departmental Training • Sundry Equipment
• Laundry
• Employee Transport • Transportation
• Laundry – Linen
• Housing • Hotel Defined Account 1
• Laundry – Uniforms
• Incentive Bonus • Hotel Defined Account 2
• Laundry – General Cleaning
• Local Bonus • Market Segment Statistics
• Cleaning Supplies
• Long Service Leave • Guest Supplies
• Meals • Guest Supplies-Food & Beverage
• Medical Expenses • Printing and Stationery
• Medical insurance • Other Supplies
• Recruitment • Decorations
• Relocation • Guest Retention / Recognition
• Retirement Fund • Guest Transport
• Severance Pay • Guest Transport
• Sick Leave • Guest Complimentary Parking
• Social Security • Licences and Taxes
• Vacation Travel • Communication Costs
• Vacation Pay Accrual • Information Systems
• Worker’s Compensation • In Room Television & Technology
• Employee Income Tax • Complimentary Television
• Payroll Tax • Complimentary Movies
Contents of Finance Standards

Finance Menu
Accounts Receivable Days Handover Notes to Incoming Rental Income of Guest Rooms
Calculations Hotel Annual Plans for F&B Functions
Accrual of Vacation Pay Hotel Package Accounting Repair and Maintenance Costs
• Business Plan Airline Tickets Hotel Rooms Available GM to Accounting Controls
• Operations Manual Allocation of Shared Expenses Incentive Plans Retirement Plan Contributions
Banking Daily Receipts Insurance Administration Safe Deposit Boxes
Finance Policy Bank Operating Account Inter-Departmental Charges Settlement of Guest Accounts
Business Plan Submission Inter-Hotel Financial Transactions Sponsorship Funds
• Info Systems Policy
Cash Management International Reservations Limited Sundry Equipment
Chain Allocation Costs Laundry Department Accounting Taking of Physical Inventory
Chart of Accounts Management Agreement Application Trade Advertising Bills
Brochures & Other Marketing Material Management Fee Calculation Training Manager Salaries
Communication Centre Accounting Minimum Stay Processing Translation of Financial
Complimentary Rooms Monthly Credit Meeting Statements
Computation of Rooms Statistics Monthly Financial Statement Meeting Travel Agent Commission
Computer Backup Tapes/Disks Monthly Financial Statements Trustee Funds
Employee Loans Net Room Rates
Note: Employee Personal Cheques No Show Revenue
Each Policy is defined
with the detailed Encashment of Third Party Cheques Operating Equipment
Information Of: Expense Reports Participation in Hotel Industry Surveys
External Auditors Reports Payroll and Contract Services
• Policy Statement
FF&E, and Repairs and Maintenance Pre-Book/Process and Hold Reservations
• Purpose FF&E Register Preliminary Month End Reporting

• Procedure Finance Projections and Forecasts Provision for Operating Equipment

Food & Beverage Covers Provisions
F&B Intra-Departmental Allocation Purchasing
Foreign Currency Exchange Rebates and Other Reductions in Revenue
Foreign Exchange Gain/Loss Receiving
Contents of Finance Standards

Finance Menu

E-Mail Guidelines
E-Mail Addrsses
• Business Plan
Computer Virues
• Operations Manual
User Accounts
• Finance Policy Manual
System Backup – Disaster / Recovery
Info Systems Policy System Backup – Reporting Requirements
Non-Disclosure Agreements
Software Licensing
Software Duplication
Non-Standard Software
Internet and Third Party Dedicated Links
Remote Access
Note:
Each Policy is defined Internet Domain Names
with the detailed
Information Of: Mail Maintenance: Reclaim
• Policy Statement Mail Directories
• Purpose Internet E-Mail Address
• Procedure
Contents of Food and Beverage Standards 1/3
Role of the Corporate F&B Department
Food and Beverage Banquet Chair
Role of the F&B Department
Menu Banquet Chair Accessories
Organization of the F&B Department Banquet Chef
Administration Banquet Contract
Baquet Sales Banquet Cubes

Operations Manual Beverages

Catering
Banquet Communication Meetings
Banquet Deposits
• Brand Standards Grid Food Standards Banquet Filling System
Forms Banquet Goal Setting
• Club Brand Standards Grid
Kitchen Banquet Job Descriptions
• Policy Manual Outlets Banquet Letters
Services Banquet Market Deployment / Segmentation
• The Cutting Edge
Dictionary of Standards Banquet Menus
• Food & Beverage Strategy Afternoon Tea Banquet Office Etiquette
A La Minute Cooking Philosophy Banquet Performers
Amenities Banquet Photography
Ashtrays Banquet Reports
Audio Visual Banquet Sales
Baby Chair Banquet Sales Check List
Background Music Banquet Sales Tools
Back Lane / Back of House Banquet Sales Training
Bands Banquet Service
Banquet Booking Procedures Banquet Show Items
Banquet Buffet Decoration Banquet Solicitation
Banquet Buffet High and Low Stands Banquet Themes
Banquet Call Report Bars & Entertainment Centres
Banquet Chair Bar Food
Banquet ChairAccessories Beer
Banquet Chef Beverages
Banquet Contract Beverage Packages
Banquet Cubes Beverage Philosophy
Click Next
Banquet Call Report Beverage Tray
Contents of Food and Beverage Standards 2/3
Bill Folders Cold Buffet Platters Employee Restaurant
Food and Beverage
Black Boards Collateral Employee Specification
Menu
Block Out Dates Comfort Food Family Style
Blotting Pads Commissary Kitchens Floor Plans
Bottled Water Communication Centre Floral Decorations

Operations Manual Bread

Breakage Control
Communiction Meetings
Compendium
Font Size
Food & Beverage Revenue
• Brand Standards Grid Breakfast Complaints Food Court
Breakfast Available 24 Hours Complaint Letters Food Covers
• Club Brand Standards Grid
Buffets Concept Statements Food Handling
• Policy Manual Buffets Set Ups Condiments Procedures
Bulletin Boards (Notice Boards) Cookies Food Storage
• The Cutting Edge
Burnishing Cork Screws Food Trays
• Food & Beverage Strategy Business Cards Cost Managemnt Forms
Business Plan Covers Function Order
Butter Critical Path Garnishes
Café Restaurnt Cross Selling Goodwill
Camp Hotels Crumb Service Gueridon Service
Candles Culinary Philosophy Guest History
Captain Order Cutting Edge Health and Safety
Check Lists Database Management Hostess Stand
Chefs Table Decanter Hot Boxes
Christmas / Eid Events Departmental Operations Manual Hot Chocolate
Cigarettes Design Cuisine Concept Hot Towels
Cigars Dessert Buffets Hygiene
Cloakroom Dessert Menu Hygiene Training
Club Style Service Development of Culinary Creativity Ice Standards
Coasters Diary Control Ice Tea
Cocktails Doorknob Menu Internal F&B Audit
Coffee Duty Rosters Internet Web Sites
Coffee Breaks Drawing Room Inventory Click Next
Coffee Machines Dress Code Inventory Movement Form
Contents of Food and Beverage Standards 3/3
Invitations Order Taking Service Stations
Food and Beverage
Job Descriptions Oranic Food Show Kitchens
Menu
Kitchen Cleanliness Outside Catering Side Dishes
Kitchen Culinary Philosophy Outside Contractors Signage
Kitchen Inventories Pencils Signature Dishes

Operations Manual Kitchen Mise en Place

Kosher Kitchen
Pens
Photographs
Site Inspections
Soft Drinks
• Brand Standards Grid Lap Tops Pin Spots Spell Check
Lazy Susan Place Cards Stage
• Club Brand Standards Grid
Lecturns Post Mix Stewarding
• Policy Manual Library Promotions Storerooms
Linen Props Straws
• The Cutting Edge
Local Cuisine Purchasing Sugar
• Food & Beverage Strategy Local Customs Quality Control Swizzle Sticks
Lo Books Reciving Tabletops
Magazine Subscriptions Recipe Exchange Task Breakdowns
Market List Recipe Mantenance Tea
Market Research Recruitment Telemarketing
Match Boxes Recycling Temperature Control
Menu Regency Club Top Twenty
Note:
Each Policy is defined Menu Maintenance Replenishing Trainig
with the detailed Mini Bar Requisitiong Procedures Training Checklists
Information Of:
Mise Em Place Reservation Systems Tray / Trolley Collection
• Policy Statement Mission Statement Retail Uniforms
Music Restaurant Philosophy Vegetarian Menu
• Purpose
Mustards Restaurant Revenue Management Walkie Talkies
• Procedure Name Tags Room Service Waste Disposal
Napkins Sake Water
New Years Eve Sales Tools Websites
No No’s Sandwiches Weddings
Offices Satellite Kitchen Philosophy Juices by the Glass
Olive Oil Scheduling Juice Lists
Contents of Food and Beverage Standards
Food and Beverage Mini Bar Standard Bar & Entertainment Center Lounges
Menu • Setup Food & Beverage Marketing • Lounges – Beverages
• Product Selection Breakfast • Lounges – Service
• Others • View Breakfast Standard Food & Beverage Retail
• Operations Manual Amenities • Tabletop Standard Rooms Service
Banquet Sales • Juice Standard • Beverages
Brand Standards • View Sales Standards • Coffee Standard • Soups
• Presentation Kit • Tea Standard • Menus
• Club Brand Standards Grid • Sales Tools • Hot Chocolate • Service
• Policy Manual • Menu Offering • Sugar • Order Taker
• Theme Party • Water • Waiter
• The Cutting Edge
• Telephone Skills • Butter
Show Kitchen Standards
• Food & Beverage Strategy • Sale Employee • Marmalade / Jam / Honey
• Correspondence • Baker / Breads / Pastries
Banquet Service • Toast
• Overall Equipment Selection • Cereal / Yoghurt
• Chinaware • Fresh Fruit
• Silverware • Local Breakfast Items
• Glassware • Eggs / Hot Stations
• Linen • Cold Cuts / Cheeses
• Table Menus & Décor • A La Carte Orders
• Boardrooms Meeting Setup • Buffet
• Classroom Meeting Set-up • Others
• Computer/Internet Accessibility Restaurant
• Coffee Breaks • Menu Design / Printing
• AV Equipment • Uniforms Standards
• Host / Hostess • Music
• Manager on Duty • Food Product
• Special Non-Alcoholic Beverages
• Hosts / Hostess
Contents of Food and Beverage Standards
Food and Beverage Breakfast Standard Meeting Rooms
Menu • Schedule • Room Set-Up
• Beverage • Services
• Food
• Operations Manual • Butter Check In / Out Procedures
• Marmalade/Jam/Honey • Check In
• Brand Standards
• Check Out
Day Time Standard
Club Brand Standards • Food Amenities and Evening Maid Services
• Policy Manual • Beverage • Standard Rooms
• Suites
• The Cutting Edge
Breakfast Standard • Top Suite
• Food & Beverage Strategy • Schedule
• Food
• Beverage

Late Evening
• Schedule
• Food
• Beverage

Lounge Facilities
• Magazines & Newspapers
• Games
• Business Facilities
Contents of Food and Beverage Standards
Food and Beverage Contents
Menu • Guest Recognition / Retention
• Amenity Programme

Banquet Guidelines • Internal Food & Beverage Audit

• Operations Manual
• Brand Standards Bars and Entertainment • Local / Regional Cuisine

• Club Brand Standards

Centers - Guidelines • Menu Content and Design Standards
Policy Manual
Breakfast Available 24 Hrs • Minimum F&B Standards – The top Twenty
• The Cutting Edge
• Food & Beverage Strategy Buffet Set-Ups • Service Guidelines

Café Restaurants vs. Coffee Shops • Stewarding Guidelines

Comfort Food • Music and Entertainment

Concept Statements • Purchasing

Departmental Operations Manuals • Regency Club F&B Selection

Employee Restaurant • Training

Food & Beverage Revenues

Contents of Human Resource Standards

Human Resource Menu Contents Executive Health Exam

• Absence from Hotel • Policy Statement
• Policy Statement • Purpose
• Purpose • Procedures
• Procedures • Eligibility
Policy Manual Employee Discounted
• Frequency
• Facilities
• Operational Manual Accommodation
• Recommended Examinations
• Policy Statement
• Insurance Plans • Sample Examinations
• Purpose
• Pre-Employment Medical
• Retirement Plans • Procedure
Examinations
• Our Voice • Description of Benefits
General Managers’ Housing /
• Eligibility
• Human Resource Strategy Associate Benefits
• Booking Procedure
• Termination of Employment • Policy Statement
• General • Purpose
• Procedure
Employee Housing
• GM Living in the hotel
• Policy Statement
• Laundry / Dry Cleaning
• Purpose
• Food & Beverage
• Procedures
• Housekeeping Services
Employee
• GM living in hotel paid Accommod.
Communications • GM living out of the hotel
• Policy Statement • All General Managers
• Purpose • Use the Hotel Restaurants
• Procedures • Hotel Car
Employee Recognition • Telephones
Programmes • Club Memberships
• Policy Statement
• Purpose
• Procedures
 Main Menu

Presentation for this section is

Under Progress…