What outline does a three-star hotel need?

Hotel plan

The following tasks need to be done: business planning and plan preparation; staff recruitment and training; basic financial work; promotion; project acceptance, handover, and trial operation; The quality of eight tasks such as material procurement, application for various licenses, and opening ceremony determines the amount of operating profits after the opening, because these tasks involve the quality, cost, customer source and availability of various operating tasks after the opening. A major issue in opening on time.

1. Formulate business plans and goals

(1) Recent market research and forecasts

1. Research and grasp the dynamics and development trends of the local market.

2. Research and understand the type, scale, grade and operating characteristics of hotels in the region.

3. Research and understand the region’s source market and hotel operating conditions in the past two years.

4. Comparative analysis with competitors.

(2) Prepare business plan

1. Determine business items and standards based on the hotel’s natural social environment and market positioning.

2. Formulate the sales price base of catering and preferential policies during the trial opening period.

3. Prepare various plans for the trial opening work and compile them into a trial opening report.

4. Formulate a countdown plan for the implementation of various preparatory work.

5． Submit business report to owner for approval.

2. Organizational personnel and management system

(1) Determine the organizational structure, staffing, wages, and benefits.

(2) Formulate management procedures and rules and regulations.

(3) Formulate the conditions and quantity of employment personnel.

(4) The total number of assessment and recruitment personnel should be controlled below 60% of the basic establishment.

(5) Appointment of department managers.

(6) Training.

1. Training for hotel staff and management

2. Basic skills training, work procedure training, and store rules training.

3. Pre-job training, practical training

(7) Personnel assignment.

3. Hotel decoration and supporting facilities

1. Hotel decoration design and implementation.

2． Hotel electrical equipment procurement, installation and commissioning

3. Hotel tableware and kitchen equipment procurement and commissioning

4. Procurement of hotel furniture and linens

IV. Key points of financial work before opening

(1) Receive fixed assets, make books, and register

(2) Formulate Financial system procedures.

(3) Train financial personnel to understand and implement financial management systems and procedures.

(4) Prepare a budget for opening expenses.

1. Various forms of dining, pricing of meals, drinks, and merchandise.

2. Compensation standards for damaged items.

(6) Formulate regulations for free orders and discounts.

(7) Establish business relationships with banks, industry and commerce, taxation, post and telecommunications and other departments

(8) Opening expenses.

The owner pays the operator the opening fee, and the latter formulates the opening plan and budget

and supervises the opening activities, including recruiting, training employees, installing operation systems, marketing, and procurement Supplies and inventory are carried out in the name of the owner

Hotel preparation plan

1. Preparation management

a, preliminary planning

1. Hotel preliminary operation plan

2. Hotel preliminary operation management

3. Preliminary work memorandum

b. Material preparation

1. Preparation of items in each department and region

2. Detailed list of specifications and prices for purchased items

3. Finalization of suppliers for each item

Alcoholic beverages, cigarettes , seasonings, condiments, dry goods, vegetables, meat, seafood, raw materials

4. Submit procurement details

5. Department hardware and equipment, office supplies, hotel management software, Consumable items, disposable items, cleaning supplies,

fixed items, tableware, department linens, employee uniforms, printed matter, greening, decorations

c, opening preparations

1. Various preparations for the trial operation

2. Various preparations for the opening

3. Preparations for the opening of each department

4. Hotel products Pre-negotiation of price

d. Equipment and facilities

1. Installation and management of equipment and facilities

2. Pre-debugging of equipment and facilities

3. The responsibility system for equipment and facilities is in place

e, decoration and decoration

1. Hotel exterior decoration and decoration project

2. Hotel interior decoration and decoration project

3. Renderings of each area

f, department configuration

1. Preparation of major hotel departments

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3. Preliminary department coordination work plan

4. Preliminary department structure Supervise operation

2. Human resources

a. Employee handbook

1. Hotel employee handbook

2. Rules and regulations of each department

3. Employee job responsibilities

4. Establishment of job workflow

b. Employee training

1. Preliminary training for department managers Plan

2, Catering Department Training

3, Housekeeping Department Training

4, Logistics Department Training

c, Staff Recruitment< /p>

1. Recruitment according to department requirements

2. Recruitment of logistics staff

d. Performance appraisal

1. Assessment of junior employees

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2. Employee assessment after training

3. Assessment during the trial operation of the hotel

4. Phase employee conduct assessment

5. Early stage Labor cost budget and control

6. Formulating employee position wages

7. Reward and punishment system for various hotel departments

3. Project management

a. Weak current management

1. Weak current management in each area

2. Energy saving management of department power switches

3. Fire protection area management

< p>4. Related management of water, electricity and gas b. Engineering transformation

1. Preliminary and second-phase transformation projects

2. Implementation and tracking of specific projects

c. Equipment management

1. Management of large-scale equipment in various hotel departments

2. Maintenance of equipment and facilities

4. Catering management

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a, restaurant management

1, department preparation

2, department coordination and cooperation

3, work flow and departments of each position in the restaurant System formulation

4. Post schedule formulation

5. Reception management, telephone reservations, door-to-door individual guests, banquets, wedding banquets, birthday banquets, and housewarming banquets

6. Control and improvement of service quality

7. Service skills

Implementation and promotion

8. Coordination and cooperation with other departments

9. Cost control of material consumption

10. Human resources cost control

11. Development of other services

12. Establishment of feedback system