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Contents of Finance Standards

Business Plan• Operations Manual

• Finance Policy Manual

• Info Systems Policy

Introduction

• Corporation Mission Statement

• Corporate Vision

• Corporate Mission

• Directions to Individual Hotels

• Entrepreneurial Approach and Accountability

• Resource (Asset) Management

• Customers

Planning Concepts

• Purpose of Planning

• Art of Planning

• Planning is a Team Concept

• Planning is an Ongoing Process

• The Planning Units

• Critical Issues

• Strategic Thinking and Analysis

• Qualities of Good Plan

• Objectives, Strategies, Activites

• Top Down and Bottom Up Approach

• Strategic Planning Process

• Objective Formulation Process

• StrategicPlanning and Objective Formulation

• Hotel Objectives

• Divisional Objectives

• Departmental Objectives

• Budgeting and Financial Plan

• Full Time Equivalents (FTEs)

Planning Process

• Step 1 - Establish Mission

• Step 2 – Information Gatherin

• Step 3 - Situational Analysis

• Step 4 – Situational Analysis Review

• Step 5 – The Marketing Plan

• Step 6 – Assumptions

• Step 7 – Formulate Business Objectives & Strategic Directions

• Step 8 – Formulate Divisional Objectives & Strategies

• Step10 – Formalize Plans

• Step11 – Submission and Approval

• Step12 – Implementation and Review

Computer Instructions

• Business Plan Excel Files

• All Worksheets

• Ten Year History – Summary P&L

• Capital Expenditure

• Outlet Marketing Analysis Worksheet

• Catering Marketing Analysis Worksheet

• Payroll / Staffing Worksheet

Finance Menu

Account Definitions• Introduction

• Balance Sheet

• Assets

• Cash

• Cash on Hand

• Cash in Bank

• Time Deposit

• Clearing Accounts

• Accounts Receivable

• AR – Trade

• AR – Reserve for Doubtful Acct.

• AR – Hotels and Companies

• AR – Others

• Inventories

• Inventories–Saleable Merchandise

• Inventories-Operating Supplies

• Other Current Assets

• Prepaid Expenses

• Deferred Charges

• Deposits – Current

• Barter Contracts Receivable

• Sundry Current Assets

• Non Current Assets

• Cash Fund – FF&E

• Deferred – Non Current

• Deposits – Non Current

• Special Projects

• Fixed Assets

• Liabilities

• Bank Overdraft and Loans

• Business Plan

Operations Manual• Finance Policy Manual



• Accounts Payable

• AP – Trade

• AP – Hotels and Companies

• AP – Others

• Accrued Liabilities

• AL – Salaries and Wages

• AL – Employee Benefits

• AL – Payroll and Income Taxes

• AL – Management Fees

• AL – Others

• Other Current Liabilities

• Guest Deposits

• Barter Contracts Liability

• Deferred Income

• Sundry Liabilities

• Provisions

• Provisions-Replacement of

Operating Equipments

• Provision-Repairs & Maintenance

• Provision-Others

• Reserves

• Reserve – Replacement of FF&E

• Reserve – Employee Benefits

• Reserve – Special Projects

• Owner’s Equity

• Long Term Account

• Initial Working Capital

• Initial Inventories

• Special Funds

• Current Account

• Balance Brought Forward

• Profit Year-To-Date

• Withdrawal of Profit Share

• Cumulative Gain or Loss on Trade

• Comparative Statement of I&E

• Other Deductions

• Amortisation and Depreciation

• Insurance

• Insurance-Comprehensive G. Liability

• Insurance – Loss of Profit

• Insurance – Automobile

• Rent and Rates

• Rentals / Lease Rentals

• Reserve for Replacement of FF&E

• Special Projects

• Hotel Defined Account 1


• Gross Operating Income

• Gross Operating Profit

• Basic Management Fees

• Incentive Management Fees

• Incentive Management Fees

• Owner’s Share of Profit

• Total Payroll and Related Expenses

• Total Payroll and Contract Services

• Rooms Divison

• Revenue

• Accommodation Revenue – Net

• Accommodation Revenue

• Accommodation Rebates

• No Show Revenue – Net

• No Show Revenue

• No Show Rebates

1 / 2

Finance Menu

Account Definitions• Revenue for Functions – Net

• Revenue for Functions

• Rebates for Functions

• Other Extra Revenue – Net

• Other Extra Revenue

• Other Extra Rebates

• Payroll and Contract Services

• Payroll andRelated Expenses

• Salaries and wages

• Vaation Credits

• Extra Wages

• Payroll Related Expenses

• Departmental Training

• Employee Transport

• Housing

• Incentive Bonus

• Local Bonus

• Long Service Leave

• Meals

• Medical Expenses

• Medical insurance

• Recruitment

• Relocation

• Retirement Fund

• Severance Pay

• Sick Leave

• Social Security

• Vacation Travel

• Vacation Pay Accrual

• Worker’s Compensation

• Employee Income Tax

• Payroll Tax

• Business Plan

Operations Manual• Finance Policy Manual


Contents of Finance Standards• Other Related Expenses

• Hotel Defined Payroll Account1

• Hotel Defined Payroll Account 2

• Payroll Cross Charges

• Contract Services

• Provision for Operating Equipment

• Provision for Chinaware

• Provision for Glassware

• Provision for Linen

• Provision for Silverware

• Provision for Uniforms

• Other Expenses

• Commission – Travel Agent

• Commission – Others

• Laundry

• Laundry – Linen

• Laundry – Uniforms

• Laundry – General Cleaning

• Cleaning Supplies

• Guest Supplies

• Guest Supplies-Food & Beverage

• Printing and Stationery

• Other Supplies

• Decorations

• Guest Retention / Recognition

• Guest Transport

• Guest Transport

• Guest Complimentary Parking

• Licences and Taxes

• Communication Costs

• Information Systems

• In Room Television & Technology

• Complimentary Television

• Complimentary Movies

• Television Information Services

• Television Interactive Servies

• In House Music

• Guest Internet Access

• Other Operating Expenses

• Reservation Expenses

• RE – Spirit Fees

• RE – Shared Service Centre Fees

• RE – Communication

• RE – Internet

• RE – Alternative Reservation

• RE – GDS

• Re – Airport Rep / Greeter

• RE – Cost to Walk Guests

• Sundry Equipment

• Transportation



• Market Segment Statistics

2 / 2

Finance Menu

Accounts Receivable Days

Calculations

Accrual of Vacation Pay

Airline Tickets

Allocation of Shared Expenses

Banking Daily Receipts

Bank Operating Account

Business Plan Submission

Cash Management

Chain Allocation Costs

Chart of Accounts

Brochures & Other Marketing Material

Communication Centre Accounting

Complimentary Rooms

Computation of Rooms Statistics

Computer Backup Tapes/Disks

Employee Loans

Employee Personal Cheques

Encashment of Third Party Cheques

Expense Reports

External Auditors Reports

FF&E, and Repairs and Maintenance

FF&E Register

Finance Projections and Forecasts

Food & Beverage Covers

F&B Intra-Departmental Allocation

Foreign Currency Exchange

Foreign Exchange Gain/Loss

Handover Notes to Incoming

Hotel Annual Plans

Hotel Package Accounting

Hotel Rooms Available

Incentive Plans

Insurance Administration

Inter-Departmental Charges

Inter-Hotel Financial Transactions

International Reservations Limited

Laundry Department Accounting

Management Agreement Application

Management Fee Calculation

Minimum Stay Processing

Monthly Credit Meeting

Monthly Financial Statement Meeting

Monthly Financial Statements

Net Room Rates

No Show Revenue

Operating Equipment

Participation in Hotel Industry Surveys

Payroll and Contract Services

Pre-Book/Process and Hold Reservations

Preliminary Month End Reporting

Provision for Operating Equipment

Provisions

Purchasing

Rebates and Other Reductions in Revenue

Receiving

Rental Income of Guest Rooms

for F&B Functions

Repair and Maintenance Costs

GM to Accounting Controls

Retirement Plan Contributions

Safe Deposit Boxes

Settlement of Guest Accounts

Sponsorship Funds

Sundry Equipment

Taking of Physical Inventory

Trade Advertising Bills

Training Manager Salaries

Translation of Financial

Statements

Travel Agent Commission

Trustee Funds

Note: Each Policy is defined with the detailed Information Of:

• Policy Statement

• Purpose

• Procedure

• Business Plan

• Operations Manual

Finance Policy• Info Systems Policy


Finance Menu

E-Mail Guidelines

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

Remote Access

Internet Domain Names

Mail Maintenance: Reclaim

Mail Directories

Internet E-Mail Address



• Purpose

• Procedure

• Business Plan


• Finance Policy Manual

Info Systems Policy


Finance Menu

Operations Manual• Brand Standards Grid

• Club Brand Standards Grid

• Policy Manual

• The Cutting Edge

• Food & Beverage Strategy

Contents of Food and Beverage Standards

Role of the Corporate F&B Department

Role of the F&B Department

Organization of the F&B Department

Administration

Baquet Sales

Beverages

Catering

Food Standards

Forms

Kitchen

Outlets

Services

Dictionary of Standards

Afternoon Tea

A La Minute Cooking Philosophy

Amenities

Ashtrays

Audio Visual

Baby Chair

Background Music

Back Lane / Back of House

Bands

Banquet Booking Procedures

Banquet Buffet Decoration

Banquet Buffet High and Low Stands

Banquet Call Report

Banquet Chair

Banquet ChairAccessories

Banquet Chef

Banquet Contract

Banquet Cubes

Banquet Call Report

Banquet Chair

Banquet Chair Accessories

Banquet Chef

Banquet Contract

Banquet Cubes

Banquet Communication Meetings

Banquet Deposits

Banquet Filling System

Banquet Goal Setting

Banquet Job Descriptions

Banquet Letters

Banquet Market Deployment / Segmentation

Banquet Menus

Banquet Office Etiquette

Banquet Performers

Banquet Photography

Banquet Reports

Banquet Sales

Banquet Sales Check List

Banquet Sales Tools

Banquet Sales Training

Banquet Service

Banquet Show Items

Banquet Solicitation

Banquet Themes

Bars & Entertainment Centres

Bar Food

Beer

Beverages

Beverage Packages

Beverage Philosophy

Beverage Tray

1 / 3

Food and Beverage Menu

Click Next

Bill Folders

Black Boards

Block Out Dates

Blotting Pads

Bottled Water

Bread

Breakage Control

Breakfast

Breakfast Available 24 Hours

Buffets

Buffets Set Ups

Bulletin Boards (Notice Boards)

Burnishing

Business Cards

Business Plan

Butter

Café Restaurnt

Camp Hotels

Candles

Captain Order

Check Lists

Chefs Table

Christmas / Eid Events

Cigarettes

Cigars

Cloakroom

Club Style Service

Coasters

Cocktails

Coffee

Coffee Breaks

Coffee Machines

Cold Buffet Platters

Collateral

Comfort Food

Commissary Kitchens

Communication Centre

Communiction Meetings

Compendium

Complaints

Complaint Letters

Concept Statements

Condiments

Cookies

Cork Screws

Cost Managemnt

Covers

Critical Path

Cross Selling

Crumb Service

Culinary Philosophy

Cutting Edge

Database Management

Decanter

Departmental Operations Manual

Design Cuisine Concept

Dessert Buffets

Dessert Menu

Development of Culinary Creativity

Diary Control

Doorknob Menu

Duty Rosters

Drawing Room

Dress Code

Employee Restaurant

Employee Specification

Family Style

Floor Plans

Floral Decorations

Font Size

Food & Beverage Revenue

Food Court

Food Covers

Food Handling

Procedures

Food Storage

Food Trays

Forms

Function Order

Garnishes

Goodwill

Gueridon Service

Guest History

Health and Safety

Hostess Stand

Hot Boxes

Hot Chocolate

Hot Towels

Hygiene

Hygiene Training

Ice Standards

Ice Tea

Internal F&B Audit

Internet Web Sites

Inventory

Inventory Movement Form

2 / 3



• Policy Manual




Food and BeverageMenu

Click Next

Invitations

Job Descriptions

Kitchen Cleanliness

Kitchen Culinary Philosophy

Kitchen Inventories

Kitchen Mise en Place

Kosher Kitchen

Lap Tops

Lazy Susan

Lecturns

Library

Linen

Local Cuisine

Local Customs

Lo Books

Magazine Subscriptions

Market List

Market Research

Match Boxes

Menu

Menu Maintenance

Mini Bar

Mise Em Place

Mission Statement

Music

Mustards

Name Tags

Napkins

New Years Eve

No No’s

Offices

Olive Oil

Order Taking

Oranic Food

Outside Catering

Outside Contractors

Pencils

Pens

Photographs

Pin Spots

Place Cards

Post Mix

Promotions

Props

Purchasing

Quality Control

Reciving

Recipe Exchange

Recipe Mantenance

Recruitment

Recycling

Regency Club

Replenishing

Requisitiong Procedures

Reservation Systems

Retail

Restaurant Philosophy

Restaurant Revenue Management

Room Service

Sake

Sales Tools

Sandwiches

Satellite Kitchen Philosophy

Scheduling

Service Stations

Show Kitchens

Side Dishes

Signage

Signature Dishes

Site Inspections

Soft Drinks

Spell Check

Stage

Stewarding

Storerooms

Straws

Sugar

Swizzle Sticks

Tabletops

Task Breakdowns

Tea

Telemarketing

Temperature Control

Top Twenty

Trainig

Training Checklists

Tray / Trolley Collection

Uniforms

Vegetarian Menu

Walkie Talkies

Waste Disposal

Water

Websites

Weddings

Juices by the Glass

Juice Lists



• Purpose

• Procedure

3 / 3



• Policy Manual





Mini Bar Standard

• Setup

• Product Selection

• Others

Amenities

Banquet Sales

• View Sales Standards

• Presentation Kit

• Sales Tools

• Menu Offering

• Theme Party

• Telephone Skills

• Sale Employee

• Correspondence

Banquet Service

• Overall Equipment Selection

• Chinaware

• Silverware

• Glassware

• Linen

• Table Menus & Décor

• Boardrooms Meeting Setup

• Classroom Meeting Set-up

• Computer/Internet Accessibility

• Coffee Breaks

• AV Equipment

• Host / Hostess

• Manager on Duty


Brand Standards• Club Brand Standards Grid

• Policy Manual



Bar & Entertainment Center

Food & Beverage Marketing

Breakfast

• View Breakfast Standard

• Tabletop Standard

• Juice Standard

• Coffee Standard

• Tea Standard

• Hot Chocolate

• Sugar

• Water

• Butter

• Marmalade / Jam / Honey

• Baker / Breads / Pastries

• Toast

• Cereal / Yoghurt

• Fresh Fruit

• Local Breakfast Items

• Eggs / Hot Stations

• Cold Cuts / Cheeses

• A La Carte Orders

• Buffet

• Others

Restaurant

• Menu Design / Printing

• Uniforms Standards

• Music

• Food Product

• Special Non-Alcoholic Beverages

• Hosts / Hostess

Lounges

• Lounges – Beverages

• Lounges – Service

Food & Beverage Retail

Rooms Service

• Beverages

• Soups

• Menus

• Service

• Order Taker

• Waiter

Show Kitchen Standards



Breakfast Standard

• Schedule

• Beverage

• Food

• Butter

• Marmalade/Jam/Honey

Day Time Standard

• Food

• Beverage

Breakfast Standard

• Schedule

• Food

• Beverage

Late Evening

• Schedule

• Food

• Beverage

Lounge Facilities

• Magazines & Newspapers

• Games

• Business Facilities


• Brand Standards

Club Brand Standards• Policy Manual





Meeting Rooms

• Room Set-Up

• Services

Check In / Out Procedures

• Check In

• Check Out

Amenities and Evening Maid Services

• Standard Rooms

• Suites

• Top Suite

Contents

• Amenity Programme

Banquet Guidelines

Bars and Entertainment

Centers - Guidelines

Breakfast Available 24 Hrs

Buffet Set-Ups

Café Restaurants vs. Coffee Shops

Comfort Food

Concept Statements

Departmental Operations Manuals

Employee Restaurant

Food & Beverage Revenues


• Brand Standards

• Club Brand Standards

Policy Manual• The Cutting Edge




• Guest Recognition / Retention

• Internal Food & Beverage Audit

• Local / Regional Cuisine

• Menu Content and Design Standards

• Minimum F&B Standards – The top Twenty

• Service Guidelines

• Stewarding Guidelines

• Music and Entertainment

• Purchasing

• Regency Club F&B Selection

• Training

Policy Manual• Operational Manual

• Insurance Plans

• Retirement Plans

• Our Voice

• Human Resource Strategy

Contents of Human Resource Standards

Human Resource Menu Contents

• Absence from Hotel


• Purpose

• Procedures

Employee Discounted

Accommodation


• Purpose

• Procedure

• Description of Benefits

• Eligibility

• Booking Procedure

• Termination of Employment

• General

Employee Housing


• Purpose

• Procedures

Employee

Communications


• Purpose

• Procedures

Employee Recognition

Programmes


• Purpose

• Procedures

Executive Health Exam


• Purpose

• Procedures

• Eligibility

• Frequency

• Facilities

• Recommended Examinations

• Sample Examinations

• Pre-Employment Medical

Examinations

General Managers’ Housing /

Associate Benefits


• 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

• Telephones

• Club Memberships

Presentation for this section is

Under Progress…

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