Policy Procedures

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Finance

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Operations Manual Brand Standards Grid Club Brand Standards Grid Policy Manual The Cutting Edge Food and Beverage Strategy

Mentor of Hospitality Standards Main Menu •

Finance

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Food & Beverage

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Human Resources

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Marketing

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Rooms

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Technical Services

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Manuals

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Newsletters

Policy Manual Operations Manual Insurance Plans Retirement Plan Our Voice Human Resources Strategy

Mentor of Hospitality Standards Main Menu •

Finance

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Food & Beverage

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Human Resources

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Marketing

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Rooms

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Technical Services

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Manuals

•

Newsletters

Business Plan Operations Manual Marketing Strategy Articulation Regency Operations Manual Global Distribution Systems Add Marketing Communications Manual Marketing Promotions Manual Internet Marketing & Distribution Manual Marketing Glossary

Mentor of Hospitality Standards Main Menu •

Finance

•

Food & Beverage

•

Human Resources

•

Marketing

•

Rooms

•

Technical Services

•

Manuals

•

Newsletters

Operations Manual Brand Standards Grid Regency Brand Standards Grid Policy Manual

Mentor of Hospitality Standards Main Menu •

Finance

•

Food & Beverage

•

Human Resources

•

Marketing

•

Rooms

•

Technical Services

•

Manuals

•

Newsletters

Design and Engineering Recommendations and Minimum Standards FF&E Product Specifications Engineering Operations Manual Policy Manual

Mentor of Hospitality Standards

Main Menu •

Finance

•

Food & Beverage

•

Human Resources

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Marketing

•

Rooms

•

Technical Services

• •

Manuals Newsletters

• Policy Manuals •

Operations Manuals

•

Other Manuals

Contents of Finance Standards Introduction

Finance Menu

Business Plan •

Operations Manual

•

Finance Policy Manual

•

Info Systems Policy

•

Corporation Mission Statement

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Corporate Vision

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Corporate Mission

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Directions to Individual Hotels

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Entrepreneurial Approach and Accountability

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Resource (Asset) Management

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Customers

Planning Concepts •

Purpose of Planning

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Art of Planning

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Planning is a Team Concept

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Planning is an Ongoing Process

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The Planning Units

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Critical Issues

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Strategic Thinking and Analysis

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Qualities of Good Plan

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Objectives, Strategies, Activites

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Top Down and Bottom Up Approach

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Strategic Planning Process

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Objective Formulation Process

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StrategicPlanning and Objective Formulation

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Hotel Objectives

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Divisional Objectives

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Departmental Objectives

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Budgeting and Financial Plan

•

Full Time Equivalents (FTEs)

Planning Process •

Step 1 - Establish Mission

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Step 2 – Information Gatherin

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Step 3 - Situational Analysis

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Step 4 – Situational Analysis Review

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Step 5 – The Marketing Plan

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Step 6 – Assumptions

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Step 7 – Formulate Business Objectives & Strategic Directions

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Step 8 – Formulate Divisional Objectives & Strategies

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Step10 – Formalize Plans

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Step11 – Submission and Approval

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Step12 – Implementation and Review

Computer Instructions •

Business Plan Excel Files

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All Worksheets

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Ten Year History – Summary P&L

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Capital Expenditure

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Outlet Marketing Analysis Worksheet

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Catering Marketing Analysis Worksheet

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Payroll / Staffing Worksheet

1/2

Contents of Finance Standards Finance Menu

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Business Plan

Operations Manual •

Finance Policy Manual

•

Info Systems Policy

Account Definitions •

Introduction

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Balance Sheet

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Assets

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Cash

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Cash on Hand

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Cash in Bank

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Time Deposit

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Clearing Accounts

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Accounts Receivable

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AR – Trade

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AR – Reserve for Doubtful Acct.

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AR – Hotels and Companies

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AR – Others

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Inventories

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Inventories–Saleable Merchandise

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Inventories-Operating Supplies

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Other Current Assets

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Prepaid Expenses

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Deferred Charges

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Deposits – Current

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Barter Contracts Receivable

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Sundry Current Assets

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Non Current Assets

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Cash Fund – FF&E

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Deferred – Non Current

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Deposits – Non Current

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Special Projects

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Fixed Assets

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Liabilities

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Bank Overdraft and Loans

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Accounts Payable

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Withdrawal of Profit Share

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AP – Trade

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Cumulative Gain or Loss on Trade

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AP – Hotels and Companies

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Comparative Statement of I&E

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AP – Others

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Other Deductions

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Accrued Liabilities

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Amortisation and Depreciation

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AL – Salaries and Wages

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Insurance

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AL – Employee Benefits

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Insurance-Comprehensive G. Liability

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AL – Payroll and Income Taxes

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Insurance – Loss of Profit

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AL – Management Fees

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Insurance – Automobile

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AL – Others

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Rent and Rates

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Other Current Liabilities

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Rentals / Lease Rentals

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Guest Deposits

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Reserve for Replacement of FF&E

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Barter Contracts Liability

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Special Projects

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Deferred Income

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Hotel Defined Account 1

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Sundry Liabilities

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Hotel Defined Account 2

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Provisions

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Gross Operating Income

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Provisions-Replacement of

•

Gross Operating Profit

Operating Equipments

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Basic Management Fees

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Provision-Repairs & Maintenance •

Incentive Management Fees

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Provision-Others

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Incentive Management Fees

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Reserves

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Owner’s Share of Profit

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Reserve – Replacement of FF&E

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Total Payroll and Related Expenses

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Reserve – Employee Benefits

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Total Payroll and Contract Services

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Reserve – Special Projects

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Rooms Divison

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Owner’s Equity

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Revenue

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Long Term Account

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Accommodation Revenue – Net

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Initial Working Capital

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Accommodation Revenue

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Initial Inventories

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Accommodation Rebates

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Special Funds

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No Show Revenue – Net

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Current Account

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No Show Revenue

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Balance Brought Forward

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No Show Rebates

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Profit Year-To-Date

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Contents of Finance Standards Finance Menu

Account Definitions

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Other Related Expenses

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Hotel Defined Payroll Account1

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Hotel Defined Payroll Account 2

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Payroll Cross Charges

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Contract Services

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Provision for Operating Equipment

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Provision for Chinaware

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Provision for Glassware

•

Revenue for Functions – Net

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Revenue for Functions

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Rebates for Functions

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Other Extra Revenue – Net

•

Other Extra Revenue

Operations Manual

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Other Extra Rebates

•

•

Finance Policy Manual

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Payroll and Contract Services • Payroll andRelated Expenses •

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Info Systems Policy

•

Business Plan

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Salaries and wages

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Vaation Credits

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Extra Wages

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Payroll Related Expenses

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Departmental Training

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Employee Transport

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Housing

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Incentive Bonus

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Local Bonus

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Long Service Leave

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Meals

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Medical Expenses

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Medical insurance

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Recruitment

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Relocation

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Retirement Fund

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Severance Pay

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Sick Leave

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Social Security

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Vacation Travel

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Vacation Pay Accrual

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Worker’s Compensation

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Employee Income Tax

Provision for Linen Provision for Silverware

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Provision for Uniforms

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Other Expenses

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Commission – Travel Agent

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Commission – Others

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Laundry

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Laundry – Linen

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Laundry – Uniforms

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Laundry – General Cleaning

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Cleaning Supplies

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Guest Supplies

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Guest Supplies-Food & Beverage

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Printing and Stationery

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Other Supplies

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Decorations

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Guest Retention / Recognition

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Guest Transport

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Guest Transport

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Guest Complimentary Parking

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Licences and Taxes

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Communication Costs

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Information Systems

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In Room Television & Technology

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Television Information Services

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Television Interactive Servies

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In House Music

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Guest Internet Access

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Other Operating Expenses

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Reservation Expenses

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RE – Spirit Fees

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RE – Shared Service Centre Fees

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RE – Communication

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RE – Internet

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RE – Alternative Reservation

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RE – GDS

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Re – Airport Rep / Greeter

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RE – Cost to Walk Guests

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Sundry Equipment

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Transportation

•

Hotel Defined Account 1

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Hotel Defined Account 2

•

Market Segment Statistics

Contents of Finance Standards Finance Menu E-Mail Guidelines •

Business Plan

•

Operations Manual

•

Finance Policy Manual

Info Systems Policy

E-Mail Addrsses Computer Virues User Accounts System Backup – Disaster / Recovery System Backup – Reporting Requirements Non-Disclosure Agreements Software Licensing Software Duplication Non-Standard Software Internet and Third Party Dedicated Links

Note:

Each Policy is defined with the detailed Information Of:

Remote Access Internet Domain Names Mail Maintenance: Reclaim

• Policy Statement

Mail Directories

• Purpose

Internet E-Mail Address

• Procedure

Contents of Food and Beverage Standards Food and Beverage Menu

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Mini Bar Standard

Bar & Entertainment Center

•

Setup

Food & Beverage Marketing

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Lounges – Beverages

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Product Selection

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Lounges – Service

•

Others

Breakfast •

View Breakfast Standard

Food & Beverage Retail

Amenities

•

Tabletop Standard

Rooms Service

Operations Manual

Brand Standards •

Club Brand Standards Grid

•

Policy Manual

•

The Cutting Edge

•

Food & Beverage Strategy

Lounges

Banquet Sales

•

Juice Standard

•

•

•

Beverages

View Sales Standards

Coffee Standard

•

•

•

Soups

Presentation Kit

Tea Standard

•

•

•

Menus

Sales Tools

Hot Chocolate

•

•

•

Service

Menu Offering

Sugar

•

•

•

Order Taker

Theme Party

Water

•

•

•

Waiter

Telephone Skills

Butter

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Sale Employee

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Marmalade / Jam / Honey

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Correspondence

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Baker / Breads / Pastries

Banquet Service

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Toast

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Overall Equipment Selection

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Cereal / Yoghurt

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Chinaware

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Fresh Fruit

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Silverware

•

Local Breakfast Items

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Glassware

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Eggs / Hot Stations

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Linen

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Cold Cuts / Cheeses

•

Table Menus & Décor

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A La Carte Orders

Boardrooms Meeting Setup

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Buffet

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Classroom Meeting Set-up

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Others

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Computer/Internet Accessibility

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Coffee Breaks

•

Menu Design / Printing

•

AV Equipment

•

Uniforms Standards

•

Host / Hostess

•

Music

•

Manager on Duty

•

Food Product

•

Special Non-Alcoholic Beverages

•

Restaurant

Show Kitchen Standards

Contents of Food and Beverage Standards Food and Beverage Menu

•

Operations Manual

•

Brand Standards

Breakfast Standard

Meeting Rooms

•

Schedule

•

Room Set-Up

•

Beverage

•

Services

•

Food

•

Butter

•

Marmalade/Jam/Honey

Club Brand Standards

•

Food

•

Policy Manual

•

Beverage

•

The Cutting Edge

•

Food & Beverage Strategy

Check In / Out Procedures •

Check In

•

Check Out

Day Time Standard

Breakfast Standard •

Schedule

•

Food

•

Beverage

Late Evening •

Schedule

•

Food

•

Beverage

Lounge Facilities •

Magazines & Newspapers

•

Games

•

Business Facilities

Amenities and Evening Maid Services •

Standard Rooms

•

Suites

•

Top Suite

Contents of Food and Beverage Standards Food and Beverage Menu

•

Operations Manual

•

Brand Standards

•

Club Brand Standards

Policy Manual •

The Cutting Edge

•

Food & Beverage Strategy

Contents •

•

Guest Recognition / Retention

Banquet Guidelines

•

Internal Food & Beverage Audit

Bars and Entertainment

•

Local / Regional Cuisine

Centers - Guidelines

•

Menu Content and Design Standards

Breakfast Available 24 Hrs

•

Minimum F&B Standards – The top Twenty

Buffet Set-Ups

•

Service Guidelines

Café Restaurants vs. Coffee Shops

•

Stewarding Guidelines

Comfort Food

•

Music and Entertainment

Concept Statements

•

Purchasing

Departmental Operations Manuals

•

Regency Club F&B Selection

Employee Restaurant

•

Training

Amenity Programme

Food & Beverage Revenues

Contents of Human Resource Standards Human Resource Menu

Policy Manual •

Operational Manual

•

Insurance Plans

•

Retirement Plans

•

Our Voice

•

Human Resource Strategy

Contents

Executive Health Exam

•

Absence from Hotel

•

Policy Statement

•

Policy Statement

•

Purpose

•

Purpose

•

Procedures

•

Procedures

•

Eligibility

•

Frequency

•

Facilities

•

Recommended Examinations

•

Sample Examinations

•

Pre-Employment Medical

Employee Discounted Accommodation •

Policy Statement

•

Purpose

•

Procedure

•

Description of Benefits

•

Eligibility

•

Booking Procedure

• •

Examinations

General Managers’ Housing / Associate Benefits

Termination of Employment • • General

Policy Statement Purpose

•

Procedure

•

GM Living in the hotel

•

Laundry / Dry Cleaning

•

Food & Beverage

•

Housekeeping Services

•

GM living in hotel paid Accommod.

•

GM living out of the hotel

•

All General Managers

•

Use the Hotel Restaurants

•

Hotel Car

Employee Recognition

•

Telephones

Programmes

•

Club Memberships

Employee Housing •

Policy Statement

•

Purpose

•

Procedures

Employee Communications •

Policy Statement

•

Purpose

•

Procedures

•

Policy Statement

•

Purpose

Main Menu

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