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Finance
Food & Beverage
Human Resources
Marketing
Rooms
Technical Services
Manuals
Newsletters
Mentor of Hospitality Standards
Business Plan
Mentor of Hospitality Standards
Main Menu
• Finance• Food & Beverage
• Human Resources
• Marketing
• Rooms
• Technical
Services
• Manuals
• Newsletters
Operations Manual
Finance Policy Manual
Information Systems Policy
Newsletter
Operations Manual
Main Menu
• Finance
• Food & Beverage• Human Resources
• Marketing
• Rooms
• Technical Services
• Manuals
• Newsletters
Mentor of Hospitality Standards
Brand Standards Grid
Club Brand Standards Grid
Policy Manual
The Cutting Edge
Food and Beverage Strategy
Main Menu
• Finance
• Food & Beverage
• Human Resources• Marketing
• Rooms
• Technical Services
• Manuals
• Newsletters
Policy Manual
Operations Manual
Insurance Plans
Retirement Plan
Our Voice
Human Resources Strategy
Mentor of Hospitality Standards
Business Plan
Operations Manual
Marketing Strategy Articulation
Regency Operations Manual
Global Distribution Systems Add
Marketing Communications Manual
Marketing Promotions Manual
Internet Marketing & Distribution Manual
Marketing Glossary
Main Menu
• Finance
• Food & Beverage
• Human Resources
• Marketing• Rooms
• Technical Services
• Manuals
• Newsletters
Mentor of Hospitality Standards
Main Menu
• Finance
• Food & Beverage
• Human Resources
• Marketing
• Rooms• Technical Services
• Manuals
• Newsletters
Mentor of Hospitality Standards
Operations Manual
Brand Standards Grid
Regency Brand Standards Grid
Policy Manual
Main Menu
• Finance
• Food & Beverage
• Human Resources
• Marketing
• Rooms
• Technical Services• Manuals
• Newsletters
Mentor of Hospitality Standards
Design and Engineering Recommendations and Minimum Standards
FF&E Product Specifications
Engineering Operations Manual
Policy Manual
Main Menu
• Finance
• Food & Beverage
• Human Resources
• Marketing
• Rooms
• Technical Services
• Manuals• Newsletters
Mentor of Hospitality Standards
Policy Manuals
Operations Manuals
Other Manuals
Contents of Finance Standards
Business Plan• Operations Manual
• Finance Policy Manual
• 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
Finance Menu
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
• Business Plan
Operations Manual• Finance Policy Manual
• 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
1 / 2
Finance Menu
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
• Payroll Tax
• Business Plan
Operations Manual• Finance Policy Manual
• 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
• Complimentary Television
• Complimentary Movies
• 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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Finance Menu
Accounts Receivable Days
Calculations
Accrual of Vacation Pay
Airline Tickets
Allocation of Shared Expenses
Banking Daily Receipts
Bank Operating Account
Business Plan Submission
Cash Management
Chain Allocation Costs
Chart of Accounts
Brochures & Other Marketing Material
Communication Centre Accounting
Complimentary Rooms
Computation of Rooms Statistics
Computer Backup Tapes/Disks
Employee Loans
Employee Personal Cheques
Encashment of Third Party Cheques
Expense Reports
External Auditors Reports
FF&E, and Repairs and Maintenance
FF&E Register
Finance Projections and Forecasts
Food & Beverage Covers
F&B Intra-Departmental Allocation
Foreign Currency Exchange
Foreign Exchange Gain/Loss
Handover Notes to Incoming
Hotel Annual Plans
Hotel Package Accounting
Hotel Rooms Available
Incentive Plans
Insurance Administration
Inter-Departmental Charges
Inter-Hotel Financial Transactions
International Reservations Limited
Laundry Department Accounting
Management Agreement Application
Management Fee Calculation
Minimum Stay Processing
Monthly Credit Meeting
Monthly Financial Statement Meeting
Monthly Financial Statements
Net Room Rates
No Show Revenue
Operating Equipment
Participation in Hotel Industry Surveys
Payroll and Contract Services
Pre-Book/Process and Hold Reservations
Preliminary Month End Reporting
Provision for Operating Equipment
Provisions
Purchasing
Rebates and Other Reductions in Revenue
Receiving
Rental Income of Guest Rooms
for F&B Functions
Repair and Maintenance Costs
GM to Accounting Controls
Retirement Plan Contributions
Safe Deposit Boxes
Settlement of Guest Accounts
Sponsorship Funds
Sundry Equipment
Taking of Physical Inventory
Trade Advertising Bills
Training Manager Salaries
Translation of Financial
Statements
Travel Agent Commission
Trustee Funds
Note: Each Policy is defined with the detailed Information Of:
• Policy Statement
• Purpose
• Procedure
• Business Plan
• Operations Manual
Finance Policy• Info Systems Policy
Contents of Finance Standards
Finance Menu
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:
• Policy Statement
• Purpose
• Procedure
• Business Plan
• Operations Manual
• Finance Policy Manual
Info Systems Policy
Contents of Finance Standards
Finance Menu
Operations Manual• Brand Standards Grid
• Club Brand Standards Grid
• Policy Manual
• The Cutting Edge
• Food & Beverage Strategy
Contents of Food and Beverage Standards
Role of the Corporate F&B Department
Role of the F&B Department
Organization of the F&B Department
Administration
Baquet Sales
Beverages
Catering
Food Standards
Forms
Kitchen
Outlets
Services
Dictionary of Standards
Afternoon Tea
A La Minute Cooking Philosophy
Amenities
Ashtrays
Audio Visual
Baby Chair
Background Music
Back Lane / Back of House
Bands
Banquet Booking Procedures
Banquet Buffet Decoration
Banquet Buffet High and Low Stands
Banquet Call Report
Banquet Chair
Banquet ChairAccessories
Banquet Chef
Banquet Contract
Banquet Cubes
Banquet Call Report
Banquet Chair
Banquet Chair Accessories
Banquet Chef
Banquet Contract
Banquet Cubes
Banquet Communication Meetings
Banquet Deposits
Banquet Filling System
Banquet Goal Setting
Banquet Job Descriptions
Banquet Letters
Banquet Market Deployment / Segmentation
Banquet Menus
Banquet Office Etiquette
Banquet Performers
Banquet Photography
Banquet Reports
Banquet Sales
Banquet Sales Check List
Banquet Sales Tools
Banquet Sales Training
Banquet Service
Banquet Show Items
Banquet Solicitation
Banquet Themes
Bars & Entertainment Centres
Bar Food
Beer
Beverages
Beverage Packages
Beverage Philosophy
Beverage Tray
1 / 3
Food and Beverage Menu
Click Next
Bill Folders
Black Boards
Block Out Dates
Blotting Pads
Bottled Water
Bread
Breakage Control
Breakfast
Breakfast Available 24 Hours
Buffets
Buffets Set Ups
Bulletin Boards (Notice Boards)
Burnishing
Business Cards
Business Plan
Butter
Café Restaurnt
Camp Hotels
Candles
Captain Order
Check Lists
Chefs Table
Christmas / Eid Events
Cigarettes
Cigars
Cloakroom
Club Style Service
Coasters
Cocktails
Coffee
Coffee Breaks
Coffee Machines
Cold Buffet Platters
Collateral
Comfort Food
Commissary Kitchens
Communication Centre
Communiction Meetings
Compendium
Complaints
Complaint Letters
Concept Statements
Condiments
Cookies
Cork Screws
Cost Managemnt
Covers
Critical Path
Cross Selling
Crumb Service
Culinary Philosophy
Cutting Edge
Database Management
Decanter
Departmental Operations Manual
Design Cuisine Concept
Dessert Buffets
Dessert Menu
Development of Culinary Creativity
Diary Control
Doorknob Menu
Duty Rosters
Drawing Room
Dress Code
Employee Restaurant
Employee Specification
Family Style
Floor Plans
Floral Decorations
Font Size
Food & Beverage Revenue
Food Court
Food Covers
Food Handling
Procedures
Food Storage
Food Trays
Forms
Function Order
Garnishes
Goodwill
Gueridon Service
Guest History
Health and Safety
Hostess Stand
Hot Boxes
Hot Chocolate
Hot Towels
Hygiene
Hygiene Training
Ice Standards
Ice Tea
Internal F&B Audit
Internet Web Sites
Inventory
Inventory Movement Form
2 / 3
Operations Manual• Brand Standards Grid
• Club Brand Standards Grid
• Policy Manual
• The Cutting Edge
• Food & Beverage Strategy
Contents of Food and Beverage Standards
Food and BeverageMenu
Click Next
Invitations
Job Descriptions
Kitchen Cleanliness
Kitchen Culinary Philosophy
Kitchen Inventories
Kitchen Mise en Place
Kosher Kitchen
Lap Tops
Lazy Susan
Lecturns
Library
Linen
Local Cuisine
Local Customs
Lo Books
Magazine Subscriptions
Market List
Market Research
Match Boxes
Menu
Menu Maintenance
Mini Bar
Mise Em Place
Mission Statement
Music
Mustards
Name Tags
Napkins
New Years Eve
No No’s
Offices
Olive Oil
Order Taking
Oranic Food
Outside Catering
Outside Contractors
Pencils
Pens
Photographs
Pin Spots
Place Cards
Post Mix
Promotions
Props
Purchasing
Quality Control
Reciving
Recipe Exchange
Recipe Mantenance
Recruitment
Recycling
Regency Club
Replenishing
Requisitiong Procedures
Reservation Systems
Retail
Restaurant Philosophy
Restaurant Revenue Management
Room Service
Sake
Sales Tools
Sandwiches
Satellite Kitchen Philosophy
Scheduling
Service Stations
Show Kitchens
Side Dishes
Signage
Signature Dishes
Site Inspections
Soft Drinks
Spell Check
Stage
Stewarding
Storerooms
Straws
Sugar
Swizzle Sticks
Tabletops
Task Breakdowns
Tea
Telemarketing
Temperature Control
Top Twenty
Trainig
Training Checklists
Tray / Trolley Collection
Uniforms
Vegetarian Menu
Walkie Talkies
Waste Disposal
Water
Websites
Weddings
Juices by the Glass
Juice Lists
Note: Each Policy is defined with the detailed Information Of:
• Policy Statement
• Purpose
• Procedure
3 / 3
Operations Manual• Brand Standards Grid
• Club Brand Standards Grid
• Policy Manual
• The Cutting Edge
• Food & Beverage Strategy
Contents of Food and Beverage Standards
Food and BeverageMenu
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
• Operations Manual
Brand Standards• Club Brand Standards Grid
• Policy Manual
• The Cutting Edge
• 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
• Hosts / Hostess
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 BeverageMenu
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
• Operations Manual
• Brand Standards
Club Brand Standards• Policy Manual
• The Cutting Edge
• Food & Beverage Strategy
Contents of Food and Beverage Standards
Food and BeverageMenu
Meeting Rooms
• Room Set-Up
• Services
Check In / Out Procedures
• Check In
• Check Out
Amenities and Evening Maid Services
• Standard Rooms
• Suites
• Top Suite
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
• Operations Manual
• Brand Standards
• Club Brand Standards
Policy Manual• The Cutting Edge
• Food & Beverage Strategy
Contents of Food and Beverage Standards
Food and BeverageMenu
• 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• Operational Manual
• Insurance Plans
• Retirement Plans
• Our Voice
• 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
• Procedures
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
• Club Memberships
Presentation for this section is
Under Progress…
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