洲际酒店餐饮总监年度报告

……………………………1INTRODUCTIONzObjective……………………………………………………………………………………2zPreparation………………………………………………………………………………….2zActionPlan………………………………………………………………………………….3zFormat………………………………………………………………………………………3ADMINISTRATION&OFFICEPROCEDURESzEmergencyProcedures……………………………………………………………………..4zTrialF&BPayroll…………………………………………………………………………..4zMarket………………………………………………………………………………………5zCostAudit…………………………………………………………………………………..5zGraphicStandards…………………………………………………………………………6zMenuAdministration………………………………………………………………………7FOOD&BEVERAGEMISSIONGOALS&KEYSTRATEGIE2002/2003………………8–9TOTALF&BRESULTSzReviewtheFinancialStatementsforF&BandotherOperatingDepartments…………….10zFood&BeverageDepartment…………………………………………………………10–13PROFITCENTRE–CAFÉRESTAURANT……………………………………………….14–18PROFITCENTRE–SPECIALTYRESTAURANT(ChineseRestaurant)……………….19–21PROFITCENTRE–BANQUETS…………………………………………………………..22–26______________________________________________________________________________________Food&Beverage-1-(Continued)PROFITCENTRE–ROOMSERVICE……………………………………………………27–29PROFITCENTRE–MINIBARS………………………………………………………….30–31PROFITCENTRE–BAR(S)/LOUNGE(S)/ENTERTAINMENTCENTRE……………...32–34EMPEOYEERESTAURANT……………………………………………………………………35EXECUTIVECLUB……………………………………………………………………….…….36STEWARDING……………………………………………………………………………..37-38OUTKITCHEN…………………………………………………………………………….39–40HUMANRESOURCESzStaffProductivityandProfit…………………………………………………………..41–42zTraining……………………………………………………………………………………..43ACTIONPLAN………………………………………………………………………………….44___________________________________________________________________________________________________________________________________________________________________________Food&Beverage-2-:NumberofRooms:450NumberofF&BEmployees(FTE):279ExternalAudit:[]SelfAudit:[X]DateofAudit:April23rd2006DirectorofFood&Beverage:OtherAssessor:GeneralManager:_____________________________________________________________________SignatureofAssistantDirectorDateofFood&Beverage_____________________________________________________________________SignatureofGeneralManagerDate______________________________________________________________________________________Food&Beverage-3-:ThepurposeoftheF&BSelfAuditReportistoprovideeachhotelwithaconstructive,decentralizedauditofitsoperatingstandards:•ToensureamoreproductiveandprofitablehotelandcompanybymaintainingaconsistentFoodandBeverageOperation.•ToensurethattheFoodandBeverageOperationistotallycommittedtoachievingthecompany/hotel’sMissionStatement.•TocreateaprofessionalharmonyandacloseworkingrelationshipbetweentheEAM/DirectorofFood&Beverage/ExecutiveChef.•TodeveloptheEAM/DirectorofFoodandBeverage/ExecutiveChefintoeffectiveExecutiveCommitteeMembers,therebyearningtherespectfortheFoodandBeveragefunction,hotelandcompany.•Toensurethatthereisabalancebetweentheneedsofourguestsandourneedforprofit,whilstmeetingandexceedinglevelsofguestexpectationinacostefficientway.•ToreviewtheFoodandBeverageOrganizationStructures,StaffingLevelsandEmployeeProductivityLevelstoensurethatpayrollcostsareminimizedwiththemostcostefficientoperatingstandardsinplace.TheAnnualMORwillidentifybothsuccessfulpractices,andareasthatrequireimprovementtomeetcompanystandardsandguestexpectations.ToassesscurrentF&Bstandards,establishnewguidelinesanddevelopactionplanstoimprovethequalityandoverallperformanceofFood&Beverageinyourhotel.Preparation:TheFood&BeverageManager/Ex