Concept Development And Hotel/Hotel School Planning
1. SITE SELECTION / ANALYSIS
Location, location, location! Our team of experts will assist you in
finding the right site for expansion or a new venture. A great location
will tremendously increase your chances of success
2. CONCEPT & DESIGN
All technical advice and assistance in the conceptual planning,
designing, furnishing & equipping of the hotel to desired standards
including:
1. Preparation of architect's brief and programme of areas.
2. The facilities to be provided
3. Scrutiny and approval of preliminary concepts, schemes, perspectives
and estimates prepared by the project consultants and make appropriate
recommendations.
3. FACILITIES & OPERATIONAL AREAS:
1. Scrutiny and approvals of detailed, designs, layouts, cost estimates
and time schedule for all public and service operational areas of the
hotel.
2. Preparation of the kitchen and ancillary services layout plans.
3. Detailed planning of operational areas like floor pantries, service
areas, stores & receiving areas, staff facilities and other back of
the house areas.
4. HOTEL EQUIPMENT & OPERATIONAL ITEMS:
1. Preparation of a schedule of kitchen equipment as per plan.
2. Assistance of the project consultants to prepare list of all
specialized equipments and installations including those required for
laundry broilers, water treatment plant, lifts etc.
3. Preparation of operational requirements of linen, crockery, cutlery,
glassware, hollowware and other specialized service equipment.
4. Detailing of requirement of graphics and advice on the design and
concept.
5. PROCUREMENT
1. Advice for the preparation of time schedules and requirement of
hotel stores.
2. Advice and recommendations on the preparation of tenders, and
analysis of bids in the selection of contractors and suppliers of hotel
stores.
3. Advice on the selection, quality and cost control materials,
equipment, furniture and furnishings.
6. MENUS
1. Preparation of menus of various restaurants.
2. Costing and pricing of the menus.
3. Advice on the selection of menu card design ? based on the
restaurant concept.
7. APPLICATION
Assistance and advice in the preparation of applications for approvals,
licenses, loans etc
8. MONITORING
1. Advice on cost control in all phases of design, recommendations for
use of alternative materials and procedures, etc.
2. Monitoring of progress at specified stages of work in relation to
time, schedules, and preparation of periodic progress reports to the
owners.
3. Participation in regular and special meetings with and on behalf of
owner with architects, consultants and concerned agencies for the timely
completion of the project.
9. STAR CLASSIFICATION AUDIT/ CLASSIFICATION GUIDANCE
Audit of the services and facilities to understand te star grading
appropriate for the planned hotel Providing complete guidance on the
various prerequisites for star gradation. As a seasoned insider to the
system, have complete understanding of the requirements and stipulation
laid down by GOI
HOTEL MANAGEMENT AND OPERATION CONSULTANCY SERVICES
1. INSPECTION
Initial inspection and evaluation of the hotel with a view to
recommending improvements in building, service and utility areas, interior
d飯r, equipment, management and operational systems, and policies.
Preparation of a time bound plan of action to be followed by the
management. Subsequently, quarterly inspections to follow up on
implementation and advise on further improvement in the areas.
2. OPERATING SYSTEMS
Evaluation of operating systems for all departments. Recommendation and
installation of improved systems in the areas of Stores and Purchase, Food
and Beverage, Front Office, Housekeeping, Maintenance, Security, Accounts
and Cost control. Quarterly inspections to ensure systems are being
allowed.
3. FOOD AND BEVERAGE
Inspection of installed operating systems. Menu Planning and periodic
menu revision to take into account seasonality and variety. Preparation of
half yearly promotion plans such as food festivals, special celebrations,
discount periods etc. Assistance in organizing the above by arranging (on
Cost) for specialized staff, entertainers etc.
4. ROOMS DIVISION
Evaluation of Front Office and Housekeeping operational systems and
installation of improved or new systems for the highest standards of
efficiency and cleanliness.
5. CONTROL
Periodic analysis of costs of food, employee meals, breakages and
losses, cleaning, materials, guest consumables, fuel, electricity and
power, wages etc. with a view of controlling and minimizing the same.
6. BUDGETING
Preparation of quarterly and annual income & expense budget for
hotel operations and monitoring thereof.