1、pre-opening manual for food & beverageaccor hotels莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃

2、羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄

3、肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖

4、肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞

5、肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃

6、膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄

7、膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞

8、袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂

9、裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃

10、袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻

11、羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁

12、羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿

13、羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕

14、肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀

15、聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈

16、膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆

17、膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀

18、蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈

19、袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈

20、襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿

21、袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇

22、罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇

23、羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈

24、肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆

25、肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆

26、聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇

27、膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄莁薃袇膆膄葿袆袆荿蒞裊羈膂蚄襖肀莇薀羄膃膀蒆羃袂莆莂蕿羅腿莈薈膇蒄蚆薈袆芇薂薇罿蒂蒈薆肁芅莄薅膃肈蚃蚄袃芃蕿蚃羅肆蒅螞肈節蒁螞袇肅莇蟻羀莀蚆蝕肂膃薂蠆膄莈蒈蚈襖膁莃螇羆莇艿螆聿腿薈螆螈蒞薄螅羀膈蒀螄肅蒃莆螃膅芆蚅螂裊聿薁螁羇芄蕆袀聿肇莃袀蝿芃艿衿袁肅蚇袈肄 opening manualfood and beverageaccor hotels0.i

28、ntroductionthis manual is intended as a reminder and check list for the many tasks and actions required to successfully open an accor hotel, and when presented or used at this infant stage of an hotels development should not be construed as a complete and entire manual of the tasks to be done. each

29、hotel is unique and as the current project develops the information within this manual should dramatically change, becoming more accurate and definitive, so as to meet the specific requirements of the project and location, it should be seen as a base from which to beg brief division head1.1project i

30、n general1.1.1general discussion on owning company and management agreement.1.1.2discussion of any project, site or location idiosyncrasies1.1.3progress on construction and possible opening dates.progress reports from project manager and construction contractorfeasibility study.blue prints and plans

31、.temporary site office.review power of attorney for bank signaturesreview owning companyhotel agreement as it pertains to co-owners.owning companys organization chart.internal owner relations.name, address and telephone #s of board members.equity position of owners.capital expense budget and approva

32、l procedures.any special agreements and/or understanding with the owning company.board meeting timetable.review of last board meeting minutsestablish a date to meet the board and owning company employees on site.goals and incentive plan.recommendations for the hotel lawyer and auditor.administrative

33、 calendar for the hotel.2.0 food and beverage2.1 potential candidates for the position of assist director of food and beverage.discuss potential candidates for the position of executive chef and any background requirement.review pre-opening staffing schedulereview competition situation for food and

34、beverage outlets:competitor analysis.suggestions for hotels food and beverage outlets.employee recruitment.competitors salary scale and impact on recruitment.casual labor availability.merchandising methods of the competition.“live” entertainment programs used by the competition.availability of local

35、 food and beverage products.known competitive food and beverage costs and expenses. review hotel plans and blueprints for food and beverage areas:kitchen layout.concept vision of project and design teams.service and traffic patterns in restaurants.cashier location and procedures.food storage locatio

36、ns.beverage storage locations. review food and beverage outlets:location.decoration.space and seating capacity.potential hours of operation.review potential market for each outlet.total potential.which segment should be targeted?any special marketing and/or merchandising considerations.i.equipment f

37、or each outlet.j. outlet menus:menus of local competition.competitive pricing structures.special menu requirements.co-ordination of menus design by graphic designer.schedule of printing contract.any generic menu requirements i.e.: content or design?guest check presentation.doorknob and room service

38、menus. goals and objectives:goals and objectives for the pre-opening period.four year plan of objectives.marketing plan. food and beverage marketing:a.external promotional merchandising.b. internal promotional merchandising. known successful advertising campaigns.public relations campaigns.competiti

39、ve trends.sales organization for the food and beverage department. entertainment:possible joint entertainment programs.local agents.c.sponsorship potentials. mini bars:equipment supplied in the guest rooms.storage facilities.control programs.v.i.p. amenities2.12banquets:menus.brochure and sales pres

40、entation kits.office location and set-up.sales and catering software programs.equipment requirements.availability of casual staff. purchasing of food and beverages:any import restrictions.china and glassware availability.local linen supplies.d. quality and availability of local products. employee ca

41、feteria:a. recommendations for hotel policy on employee mealsb. location, design and decoration.c. food quality control.d. kitchens:organization chart.equipment layout and workflow.kitchen storage facilities.fire control systems. stewarding:a. organization chart.b. location of department.c. contract

42、 cleaning programs.d. pest control.e. local health regulations. room service:a. location and layout of the kitchen.b. order takers office.c. possible congestion and storage facilities for trolleys, hot boxes and tray set-ups.3.0 pre-opening task assignment check listthe purpose of this check list is

43、 to assign each department all necessary tasks to ensure the successful preparation for the opening of the hotel and that are completed on time. the executive for each department should be the person responsible for the appropriate checklist and the formulation of the critical path.the following che

44、cklists are to be considered as a guideline for the formulation of the critical path. the following checklists are to be considered as a guideline for the formulation of the critical path and more detailed checklist should be developed for each department concerned.action by starting date completion

45、 date3.1 food and beveragea. f&b manager or director starting dateb. finalize restaurant opening datec. coordinate take over dated. formulate ff&e liste. formulate organization chartf. verification of plansg. verification of equipment listh. establish f&b officei. formulate f&b conce

46、ptj. executive starting datek. staff canteen startl. recruitment of general staffm. hiring schedulen. manning guideo. pay scalesp. job descriptionsq. operation manual per outletr. menu draftss. drink listt. market researchu. operating equipment listv. kitchen equipment listw. memo art workx. restaur

47、ants namesy. restaurants logosz. menu printingaa. pricing and costingbb. organization chartcc. advertising needdd. banquet brochure ee. banquet menusff. canteen proceduresgg. revision of f&b budgethh. training programii. training schedulejj. f&b product standardskk. f&b service standards

48、 action by starting date completion datell. list of formsmm. procedures for costingnn. cleaning schedulesoo. pest controlpp. specification linenqq. mini barrr. table to presentationss. banquet contractortt. promotional calendaruu. operating hoursvv. tart f&b meetingww. recipes cardsxx. photo dis

49、playsyy. outlets work scheduleszz. fire drillaaa. outlets final layoutsbbb. market analysis for banquetccc. competition analysis banquetddd. recruit pastry chefeee. establish suppliers listfff. produce list of all guest collateral materialggg. banquet sales policyhhh. health board regulationsiii. un

50、iforms presentationjjj. uniform countkkk. selection entertainerslll. finalize program for opening partiesmmm. prepare and approve rosters for f&b outletsnnn. opening action planooo. f&b marketing plan3.2 project completionthis segment of the critical path opening plan, consists i listing all

51、 the physical areas under construction that can be monitored on a weekly basis, on the progress report. all items mentioned on this section should be similar to the one mentioned of the progress reportexample:executive officeaccounting officegeneral storesteward storestaff canteenguest rooms 16/fall

52、 the mentioned areas should mention the starting date of the monitoring of the status of the project and the projected completion and hand over dates.4.0formulate critical paththe data formulated in the tasks assignment check list is to be used as the base for the formulation of the “critical path”

53、report.the first thing to establish is the opening date of the hotel.secondly, the hand over schedule for each area of the hotel should be finalized in conjunction with the project team.thirdly, the data from the tasks assignment check list is transferred into the critical path with reference to the

54、 hand over of each area and ultimately the opening date.formulate a grid sheet which contains all the critical path with a section for each department using the legends of:q starting dateq progressq delayq completion dateq late completionq opening dateall tasks should be monitored and updated weekly

55、 with a review meeting for all concerned.whilst this may seem a tedious and time consuming exercise it will ensure that each area of the hotel is fully ready to be operational on the opening date.note: the critical path should be formulated in a data base software format as per the example attached

56、to allow the efficient, any date order, or person responsible, sorting. formulation of hand over schedule per areathe fist type of hand-over schedule should be formulated for the hand over of the rooms.all floor number to be placed in sequencethe term project means date stipulated by project for completion of the mentioned floor.actual means date that the operator guide realistic for completion of the project after careful analysis of date available.next step is type of room or suites located on that floor.total means total of ro9oms located and available on that floor at the projected date