1.

07 Hotel Master Critical Path

F&B
Critical Path
Items

Description

Organization
- Manning guide agreed
- Pre opening recruitment schedule
- Recruit all dept heads on board
- Mass recruitment
- Finalize job descriptions

Month

August
August
September
September
September

Completed

Comment

August
Time
4 Wk

1 Wk.

September
Time Frame
2 Wk.
3 Wk.

4 Wk

1 Wk.

October
Time Frame
2 Wk.
3 Wk.

4 Wk

1 Wk.

November
Time Frame
2 Wk.
3 Wk.

4 Wk

1 Wk.

x
x
x
on server

Training

Prepare F&B training plan

Finalize F&B training materials
Prepare all SOPs for job function

Classroom training starts

Practical training starts
Dry-run all outlets starts

August
October
October
October
November
December

discuss NT
discuss NT
95% discuss NT

x
x
x
x
x
x

Design
- Finalize main & Inner Court kitchen design and budget
- Finalize beach kitchen design and budget
- Finalize set up for The Patesserie and budget
- Finalize list of garden seeds/ garden design

August
September
August
September

AK/SS Wed pm
AK/SS Wed pm
AK/SS Wed pm
completed

Concepts
- Prepare concepts for all outlets
- Finalize table set up The Edge
- Finalize table set up The Inner Court
- Finalize music for all outlets
- Finalize live music for all outlets
- Prepare concept for excursions
- Prepare concept for afternoon tea
- Prepare concept for GM cocktail party
- Prepare concept for cooking class
- Staff Cafeteria

August
August
August
October
September
August
September
September
August
September

KK feed back
x
APAC accessories/ linenx
APAC accessories/ linenx

HOES
- Prepare HOES list for purchasing [include F&B in rooms]
- Review quotations and list to meet budget
- Negotiate final tenders for long lead items
- Negotiate final tenders for normal lead items
- Receive equipment for practical training
- Finalize chef/ stewarding uniforms design and budget
- Finalize negotiations with coffee and coffee machine suppliers
- Provision a training/dry run budget

August
August
September
September
November
September
September
September

Contracts
- Finalize beverage contracts
- Finalize dry store F&B list
- Finalize food suppliers
- Finalize daily market list

September
September
September
September

Menus
- Prepare bar and cocktail list
- Finalize menus for all outlets
- Finalize menus for In Residence Dining
- Finalize menus for Excursions
- Liaise with Spa on beverage requirements
- Prepare kitchen recipe cards for all menu items

Finalize selection of cigars & humidor

Finalize welcome drink
Finalize S&M fam.group F&B
List of refreshment center
Finalize beverage master list
Recipes for bar list & cocktails
Price all menu items [P/L]
Competitive menu review

August
September
September
September
September
September
September
September
September
September
September
September
September
September

x
x
x
x

Standard Operating Policies and Procedures

- Prepare SOP Manual
- Prepare service standards for each outlet
- Prepare all F&B forms
- Prepare guidelines and budget for Staff cafeteria

Finance
- budget and plan 2005 first draft
- budget and plan 2005 final

x
x
x
x

x
x
x
x
x
K.Nid 2 more suppliers

x
x

x
x
x

x
Completed
ongoing
Completed

Completed
Feedback
Feedback
Feedback

x
x
x
x
x
x

Completed
x
Completed
x
x
x

x
x

Christmas/ New Year

Set budget
Action plan
F&B concept
Entertainment
Menus
Price menus [P/L]

x
x

concept completed
concept completed
concept completed
concept completed
discuss w N & T

x
September
September
August
September
August
September

Post opening
September
August
September

x
x
x
Completed

x
x
X

x
x
x
x

September
October

October
October
November
November

x
x

Handover

Hand-over main kitchen & outlets, punch lists

Hand-over Inner Court kitchen & outlets, punch lists
Deep-cleaning kitchen & all outlets
Set up all outlets

x
x
x
x

December
Time Frame
2 Wk.
3 Wk.

4 Wk