4-Jun-19 no one takes care yet

Live Date 01-Feb-20 2-Oct-19 for pui to priotization

MONTH October
HEAD QUARTER - HQ Pre-Opening Transition Plan 26-30 31 1 2-6
Count
No Description Start End Days Status Assigned
Down

1.00 Functionality and Facilities Review 01-Oct-15 31-Dec-15 92 -1251 In Progress DOP
Facilities Review - Kokotel Star 24-Aug-15 03-Sep-15 11 Completed DOP
Open Stock Lists 01-Oct-15 02-Oct-15 2 Completed DOP
Pre-Opening Budget 01-Oct-15 07-Dec-15 68 -1275 FC
Pre-Opening Budget (1st Draft) 01-Nov-15 15-Nov-15 15 -1297 FC
Pre-Opening Budget (Revision) 16-Nov-15 30-Nov-15 15 -1282 FC
Pre-Opening Budget (Final) 01-Dec-15 07-Dec-15 7 -1275 FC
Budget - Executive Hiring 1 -43620 FC
Budget - Staff Recruiting & Training 1 -43620 FC
Budget - Temporary Office space & equipment 1 -43620 FC
Budget - Sales 1 -43620 FC
Budget - Marketing 1 -43620 FC
Budget - Opertion Inventory 1 -43620 FC
Property Budget 1 -43620 FC
1st Draft 1 -43620 FC
Revision Draft 1 -43620 FC
Final Budget 1 -43620 FC
Leadership Team 01-Oct-15 31-Dec-15 92 -1251 In Progress DOP
Monitoring Pre-Opening Activities 01-Oct-15 31-Dec-15 92 -1251 All
Creation of Checklists - Each Department 31-Aug-15 11-Sep-15 12 Completed DOP
1.01 Admin & General 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.02 IT & System 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.03 Financial Plan 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.04 Legal Compliance 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.05 Risk Management 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.06 Risk Check Lists 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.07 Engineer 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.08 Sales & Marketing Plan 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.09 Quality Plan - Front Office 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.10 Quality Plan - F&B 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.11 Quality Plan - Housekeeping 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.12 Staffing 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
1.13 Orientation 31-Aug-15 11-Sep-15 12 -1362 Completed DOP
 Breakdown & Develop Check Lists 31-Aug-15 31-Oct-15 62 -1312 All
1.01 Admin & General 1 -43620 FC/ DOP
1.02 IT & System 21-Sep-15 14-Jan-16 116 -1237 In Progress IT
Functionability & Scaleable 21-Sep-15 31-Oct-15 41 -1312 In Progress IT
Comparison - Software,system,program 21-Sep-15 31-Oct-15 41 -1312 In Progress IT
Quatation - PR & PO 01-Nov-15 30-Nov-15 30 -1282 In Progress IT
Installations & Configuration 01-Dec-15 31-Dec-15 31 -1251 IT
Training 01-Jan-16 14-Jan-16 14 -1237 IT
Test Run 15-Jan-16 31-Jan-16 17 -1220
1.03 Financial Plan 1 -43620 FC
1.04 Legal Compliance 1 -43620 AC/ENG
1.05 Risk Management 1 -43620 AC/ENG
1.06 Risk Check Lists 1 -43620 AC/ENG
1.07 Engineer 1 -43620 ENG
1.08 Sales & Marketing Plan 1 -43620 S&M
1.09 Operation Plan 01-Oct-15 30-Nov-15 61 -1282 In Progress DOP
1.10 Food & Beverage 01-Oct-15 31-Oct-15 31 -1312 In Progress F&B
1.11 Reservation & Revenue Distribution 1 -43620 RSVN&Rev
1.12 Staffing & Human Resources 1 -43620 HR/DOP
1.13 Orientation 1 -43620 HR
1 -43620
Hand over upon leasing contract signed 01-Oct-15 31-Oct-15 31 -1312 CEO
FF&E Specification 15-Oct-15 31-Oct-15 17 -1312 Owner
FF&E Inventory 15-Oct-15 31-Oct-15 17 -1312 Owner
Surface Specification 15-Oct-15 31-Oct-15 17 -1312 Owner
Vendor Lists for FF&E & Surface 15-Oct-15 31-Oct-15 17 -1312 Owner

2.00 Branding & Service Concept 01-Oct-15 31-Oct-15 31 -1312 In Progress All
Corporate Brand Attention 01-Aug-15 31-Oct-15 92 -1312 In Progress CEO
Sales Strategy 1 -43620 S&M
Marketing Strategy 1 -43620 S&M
Financial Concept 1 -43620 FC
Operation Concept 01-Oct-15 31-Oct-15 31 -1312 In Progress DOP
Café Concept 01-Oct-15 31-Oct-15 31 -1312 F&B
Guest Experiences Flow 01-Oct-15 06-Oct-15 6 -1337 Completed DOP
Hotel 01-Oct-15 06-Oct-15 6 -1337 Completed DOP
RSVN 07-Oct-15 16-Oct-15 10 -1327 In Progress DOP
Front Office 07-Oct-15 16-Oct-15 10 -1327 In Progress DOP
F&B 07-Oct-15 16-Oct-15 10 -1327 In Progress DOP
Design & Construction 01-Oct-15 31-Dec-15 92 -1251 In Progress Design/SiteDev
Design 21-Sep-15 31-Oct-15 41 -1312 In Progress SiteDev
Uniform 01-Sep-15 30-Sep-15 30 -1343 Completed CEO
Room Amenities 28-Sep-15 09-Oct-15 12 -1334 Completed SiteDev
Bag 21-Sep-15 25-Sep-15 5 -1348 Completed SiteDev
Bath Towel 21-Sep-15 25-Sep-15 5 -1348 Completed SiteDev
Bath Matt 21-Sep-15 25-Sep-15 5 -1348 Completed SiteDev
Drinking Water 21-Sep-15 25-Sep-15 5 -1348 Completed SiteDev
Coaster 21-Sep-15 25-Sep-15 5 -1348 Completed SiteDev
Lolipop 21-Sep-15 25-Sep-15 5 -1348 Completed SiteDev
Pen 28-Sep-15 09-Oct-15 12 -1334 Completed SiteDev
 Straw 28-Sep-15 09-Oct-15 12 -1334 Completed SiteDev
Sugar - brown & white 28-Sep-15 09-Oct-15 12 -1334 Completed SiteDev
Umbrella 28-Sep-15 09-Oct-15 12 -1334 Completed SiteDev
3.00 Hotel Operation Forms & Tailored Amenities Lists 21-Sep-15 31-Oct-15 41 -1312 In Progress DOP
Goods Specifications & Vendor Lists 22-Sep-15 31-Oct-15 40 -1312 In Progress DOP
Room Amenities 23-Sep-15 31-Oct-15 39 -1312 In Progress DOP
Printing 24-Sep-15 31-Oct-15 38 -1312 In Progress DOP
Bedding Linen & Towel 24-Sep-15 31-Oct-15 38 -1312 In Progress DOP
Inventory 25-Sep-15 31-Oct-15 37 -1312 In Progress DOP
Quatation 26-Sep-15 31-Oct-15 36 -1312 In Progress DOP
PR & PO 01-Nov-15 30-Nov-15 30 -1282 DOP
Manufacturing (30-45 days) 01-Nov-15 30-Nov-15 30 -1282 DOP
Delivery Due 01-Dec-15 31-Dec-15 31 -1251 DOP
Store and Inventory 01-Dec-15 31-Dec-15 31 -1251 DOP
Cleaning / Put in Place / Set Up 01-Jan-16 31-Jan-16 31 -1220 DOP
Completion of Mock Up room 01-Dec-15 31-Dec-15 31 -1251 Design&Eng
4.00 Organization Chart and Staff Positioning 01-Sep-15 31-Oct-15 61 -1312 In Progress DOP
Benefit and Package - Comparison 17-Aug-15 21-Aug-15 5 Completed DOP
Benefit and Package - Finalize 21-Aug-15 16-Oct-15 57 -1327 In Progress CEO
Group Insurance - OPD / IPD / Accident 21-Aug-15 16-Oct-15 57 -1327 In Progress CEO
Provident Fund 21-Aug-15 16-Oct-15 57 -1327 In Progress CEO
Organization Chart 21-Sep-15 31-Oct-15 41 -1312 In Progress DOP
HQ Hiring Plan 21-Sep-15 29-Sep-15 9 -1344 Completed DOP
HQ Hiring Member 01-Feb-15 30-Nov-15 303 -1282 In Progress CEO/DOP
Director of Operation 01-Feb-15 30-Apr-15 89 -1496 Completed CEO
Design & ENG 01-May-15 30-May-15 30 -1466 Completed DOP
Associate of Site Dev 01-May-15 30-May-15 30 -1466 Completed DOP
Admin & Accounting Assistant 01-May-15 30-May-15 30 -1466 Completed DOP
Financial Controller - 4 months before opening 01-Oct-15 31-Oct-15 31 -1312 In Progress CEO
Sales Manager - 6 months before opening 01-Oct-15 31-Oct-15 31 -1312 In Progress CEO
Marketing Manager 01-Oct-15 31-Oct-15 31 -1312 In Progress DOP
Reservation and Revenue Distribution 01-Oct-15 31-Oct-15 31 -1312 In Progress DOP
Resident Master x 2 - 4 months before opening 01-Oct-15 31-Oct-15 31 -1312 In Progress DOP
Vacancy Conclusion with 30 days notice 01-Oct-15 30-Nov-15 61 -1282 CEO/DOP
HQ Member On Board 01-Dec-15 31-Dec-15 31 -1251 CEO
Orientation 01-Dec-15 31-Dec-15 31 -1251 CEO
Brand Introduction 01-Dec-15 31-Dec-15 31 -1251 CEO
Team Building 01-Dec-15 31-Dec-15 31 -1251 CEO
Property Hiring Plan 21-Sep-15 29-Sep-15 9 -1344 In Progress DOP
Assistant Master 01-Nov-15 30-Nov-15 30 -1282 DOP
Full Timer 01-Nov-15 30-Nov-15 30 -1282 DOP
Part Timer 01-Nov-15 30-Nov-15 30 -1282 DOP
vacancy Conclusion with 30 days notice 01-Dec-15 31-Dec-15 31 -1251 DOP
Property Staff On Board 01-Jan-16 08-Jan-16 8 -1243 DOP
Orientation 01-Jan-16 08-Jan-16 8 -1243 DOP
Team Building 11-Jan-16 31-Jan-16 21 -1220 DOP
Training - System 11-Jan-16 31-Jan-16 21 -1220 DOP
Training - SOP 11-Jan-16 31-Jan-16 21 -1220 DOP
5.00 Tailored Standard Operating Procedures 01-Oct-15 30-Nov-15 61 -1282 In Progress DOP
Guest Experience 01-Oct-15 31-Oct-15 31 -1312 In Progress DOP
 Implement VIP Set Up 01-Oct-15 31-Oct-15 31 -1312 In Progress DOP
Implement SOP 01-Oct-15 30-Nov-15 61 -1282 In Progress DOP
Operational Task Force - Resident Master 01-Dec-15 31-Jan-16 62 -1220 DOP
Develop further Local SOP 01-Dec-15 31-Jan-16 62 -1220 DOP
Create Property Vision & Mission 01-Dec-15 31-Jan-16 62 -1220 DOP
Staffing & Training 01-Dec-15 31-Jan-16 62 -1220 DOP
Uniform 01-Dec-15 31-Jan-16 62 -1220 CEO/ DOP
6.00 Pre-Opening Period 01-Feb-16 01-Feb-16 1 -1219 All
Try Run System 18-Jan-16 31-Jan-16 14 -1220 All
Big Cleaning Day 11-Jan-16 17-Jan-16 7 -1234 All
7.00 Operation Supervision 1 -43620
1
1
1
1
1
 November December
2-6 7 8 9-13 14 15 16-20 21 22 23-27 28 29 30-4 5 6 7-11 12 13 14-18 119 20 21-25 26 27 28-1 2 3 4-8
 January Feburary
4-8 9 10 11-15 16 17 18-22 23 24 25-29 30 31 1-5 6 7 8'12 13 14 15-19 20 21 22-26 27 28 29
Hotel Live Date 01/02/2016
ADMINISTRATION & GENERAL PrioritizationStatus Duration Start
( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Insurance
1 Determine Insurance Needs 1 Prepare Pending 123 1-Oct-15
2 Research Insurance Providers 1 Prepare 0
3 Confirm Insurance Providers 2 Set Up 0
4 Ensure Insurance is activated 3 Action 0
5 Purchasing & Receiving
6 Register with Hospitality Warehouse 2 Set Up 0
7 Identify Primary Suppliers 1 Prepare 0
8 Establish Credit with Suppliers 2 Set Up 0
9 Implement purchase order system (PO) 1 Prepare 0
10 Develop Inventory Management System 2 Set Up 0
11 Develop Inventory Management Reports 2 Set Up 0
12 Develop Requisition Procedures (PR) 1 Prepare 0
13 Leases
14 Implement lease/term/agreement contract 1 Prepare 0
15 Confirm lease in place and copies available 3 Action 0
16 Leases Executed 3 Action 0
17 Third Party Agreement 2 Set Up 0
18 Printing and Stationery
19 Business Cards ordered 1 Prepare 0
20 Hotel Letterheads 2 Set Up 0
21 PMS Stationery 2 Set Up 0
22 GUEST Account Stationery 2 Set Up 0
23 Purchasing Order Forms 1 Prepare 0
24 Payroll & Personnel Forms 1 Prepare 0
25 Order Payroll Stationery 2 Set Up 0
26 Uniforms
27 Finalise Specifications and Quantities 1 Prepare 0
28 Order Uniforms 2 Set Up 0
29 Order STAFF Name Badges 2 Set Up 0
30 Transportation
31 Finalise Requirements 2 Set Up 0
32 Affiliations & Memberships (if any)
33 Establish Membership 0
34 Community Policing Forums 0
35 Pre-opening Offices
36 Locate and Prepare pre-opening offices 2 Set Up 0
37 Relocate Pre-opening Offices to Hotel 3 Action 0
38 Store Room
39 Establish Room locations 3 Action 0
40 Develop organization and item storage locations2 Set Up 0
41 Develop requisition procedures 1 Prepare 0

Prioritization
1 Preparation
Equipment & Vendor Lists
Standard & Manual Set up
Procurement, Delivery & Receiving
2 HR, Staffing & Training
3 Inventory & Cleaning
4 Mock up, Trial, Testing

1 System and Set Up

Licences & Accounting
2 Landscape
Security, Risk Management
3 Signage, Banner
4 Office Set up
Due / Finish Count Task Assigned/ Remarks
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Hotel Live Date 01/02/2016
Duration
IT & SYSTEMS Prioritization Status ( Days ) Start
Customer / User (Staffs) / User (Head Quarter)
No. Property Management System (PMS)
1 PMS Comparison 1 Prepare In Progress 123 1-Oct-15
2 Quatation Received 1 Prepare 0
3 Order placed 2 Set Up 0
4 Service Level Agreement finalised 2 Set Up 0
5 Installation dates confirmed 2 Set Up 0
6 Data configuration set-up 3 Action 0
7 Data input and configuration 3 Action 0
8 Set restrictions in PMS 3 Action 0
9 Implement Rate Codes In PMS 3 Action 0
10 Enter Packages Into PMS 3 Action 0
11 Report Template 2 Set Up 0
12 System Installed & Tested 3 Action 0
13 Training dates confirmed 3 Action 0
14 Backup Systems & Protocol 4 Test 0
15 F&B Outlet Point Of Sales Systems (POS)
16 POS Comparison (software&desktop PC) 1 Prepare 0
17 Quatation Received 2 Set Up 0
18 Order placed 2 Set Up 0
19 Service Level Agreement finalised 2 Set Up 0
20 Installation dates confirmed 2 Set Up 0
21 Data configuration set-up 3 Action 0
22 Data input and configuration 3 Action 0
23 Set restrictions in POS 3 Action 0
24 Display Design for Touchscreens 2 Set Up 0
25 Enter Menu and Price in POS 3 Action 0
26 Barcode Scanner 2 Set Up 0
27 Receipt Printer & Receipt Design 2 Set Up 0
28 Payment Terminal 3 Action 0
29 Cash Drawer 3 Action 0
30 Enter Food Cost and Recipe per Menu 2 Set Up 0
31 Report Template 1 Prepare 0
32 System Installed & Tested 3 Action 0
33 Training dates confirmed 3 Action 0
34 Backup Systems & Protocol 4 Test 0
35 Channal Management System (CMS)
36 Comparison 1 Prepare 0
37 Quatation Received 2 Set Up 0
38 Order placed 2 Set Up 0
39 Service Level Agreement finalised 2 Set Up 0
40 Installation dates confirmed 2 Set Up 0
41 Data configuration set-up 3 Action 0
42 Data input and configuration 3 Action 0
43 Set restrictions in CMS 3 Action 0
44 Implement Rate Codes In CMS 3 Action 0
45 Enter Packages Into CMS 3 Action 0
46 Report Template 2 Set Up 0
47 System Installed & Tested 3 Action 0
 48 Training dates confirmed 3 Action 0
49 Backup Systems & Protocol 4 Test 0
50 Revenue Management System
51 Comparison 1 Prepare 0
52 Quatation Received 2 Set Up 0
53 Order placed 2 Set Up 0
54 Service Level Agreement finalised 2 Set Up 0
55 Installation dates confirmed 3 Action 0
56 Data configuration set-up 3 Action 0
57 Data input and configuration 3 Action 0
58 Set restrictions in RMS 3 Action 0
59 Implement Rate Codes In RMS 3 Action 0
60 Enter Packages Into RMS 3 Action 0
61 Report Template 2 Set Up 0
62 System Installed & Tested 3 Action 0
63 Training dates confirmed 3 Action 0
64 Backup Systems & Protocol 4 Test 0
65 Booking Engine System
66 Comparison 1 Prepare 0
67 Quatation Received 2 Set Up 0
68 Order placed 2 Set Up 0
69 Service Level Agreement finalised 2 Set Up 0
70 Installation dates confirmed 2 Set Up 0
71 Data configuration set-up 3 Action 0
72 Data input and configuration 3 Action 0
73 Set restrictions in Booking Engine System 3 Action 0
74 Implement Rate Codes In Booking Engine Syste 3 Action 0
75 Enter Packages Into Booking Engine System 3 Action 0
76 Report Template 2 Set Up 0
77 System Installed & Tested 3 Action 0
78 Training dates confirmed 3 Action 0
79 Backup Systems & Protocol 4 Test 0
80 Financial Management System (FMS)
81 Comparison 1 Prepare 0
82 Quatation Received 2 Set Up 0
83 Order placed 2 Set Up 0
84 Service Level Agreement finalised 2 Set Up 0
85 Installation dates confirmed 2 Set Up 0
86 Data configuration set-up 3 Action 0
87 Data input and configuration 3 Action 0
88 Set restrictions in FMS 3 Action 0
89 Implement Rate Codes In FMS 3 Action 0
90 Enter Packages Into FMS 3 Action 0
91 Report Template 2 Set Up 0
92 System Installed & Tested 3 Action 0
93 Training dates confirmed 3 Action 0
94 Backup Systems & Protocol 4 Test 0
95 Server & LAN Network
96 System specifications agreed 2 Set Up 0
97 Service Level Agreement finalised 2 Set Up 0
98 Equipment Orders placed 3 Action 0
99 Installation dates confirmed 2 Set Up 0
100 System Installed & Tested 3 Action 0
101 Backup Systems & Protocol 4 Test 0
102 Workstations
103 Requirements determined 2 Set Up 0
104 System specifications agreed 2 Set Up 0
105 Service Level Agreement finalised 2 Set Up 0
106 Equipment Orders placed 2 Set Up 0
107 Installation dates confirmed 3 Action 0
108 System Installed & Tested 3 Action 0
109 Training dates confirmed 3 Action 0
110 Computer/Printers/Scanner/ Fax
111 Requirements determined 3 Action 0
112 System specifications agreed 2 Set Up 0
113 Service Level Agreement finalised 2 Set Up 0
114 Equipment Orders placed 3 Action 0
115 Installation dates confirmed 3 Action 0
116 System Installed & Tested 3 Action 0
117 Training dates confirmed 3 Action 0
118 Software Requirements
119 Requirements determined 2 Set Up 0
120 Orders placed 3 Action 0
121 Licencing
122 Software Licences obtained 2 Set Up 0
123 TV Licence application 2 Set Up 0
124 Internet Service Provider
125 Determine ISP 1 Prepare 0
126 Service Level Agreement finalised 2 Set Up 0
127 Domain registered 2 Set Up 0
128 e-mail accounts set-up 2 Set Up 0
129 Internet connectivity 3 Action 0
130 Telephone System
131 Confirm Switchboard Specifications 1 Prepare 0
132 Training dates confirmed 2 Set Up 0
133 Arrange Telkom Application 2 Set Up 0
134 Finalise Hotel Phone Number 3 Action 0
135 Finalise Hotel Fax Number 3 Action 0
136 Arrange Fax to Mail Facility 3 Action 0
137 Complete On-Hold Message Recording 4 Test 0
138 In-Room Entertainment
139 Specify requirements 1 Prepare 0
140 Order Decoders 2 Set Up 0
141 Installation & Testing 3 Action 0
142 Obtain licencing 2 Set Up 0
143 Source Public Area Music 2 Set Up 0
144 In-Room Television Welcoming Screen 2 Set Up 0
145 Music
146 Specify requirements 2 Set Up 0
147 Determine Budget 2 Set Up 0
148 Determine Workstations: Amount and Location 2 Set Up 0
149 Installation & Testing 3 Action 0
150 Timekeeping System
151 Requirements determined 1 Prepare 0
152 Determine Budget 2 Set Up 0
153 System specifications agreed 2 Set Up 0
154 Equipment Orders placed 2 Set Up 0
155 Installation dates confirmed 2 Set Up 0
156 System Installed & Tested 3 Action 0
157 Payroll System
158 Requirements determined 1 Prepare 0
159 System specifications agreed 1 Prepare 0
160 Equipment Orders placed 2 Set Up 0
161 Installation dates confirmed 2 Set Up 0
162 System Installed & Tested 3 Action 0
163 Back Office System
164 Requirements determined 1 Prepare 0
165 System specifications agreed 1 Prepare 0
166 Equipment Orders placed 2 Set Up 0
167 Determine Workstation: Amount and Location 2 Set Up 0
168 Installation dates confirmed 2 Set Up 0
169 System Installed & Tested 3 Action 0
170 Key Lock System
171 Requirements determined 1 Prepare 0
172 System specifications agreed 1 Prepare 0
173 Determine Workstation: Amount and Location 2 Set Up 0
174 Equipment Orders placed 2 Set Up 0
175 Installation dates confirmed 2 Set Up 0
176 System Installed & Tested 3 Action 0
177 Develop Comment Card/ Guest Feedback Program
178 Determine surve survey sources/ review sample1 Prepare 0
179 Develop comment forms 1 Prepare 0
180 Devlop survey procedures/system 2 Set Up 0
181 Print comment cards/forms 3 Action 0
 Task
Count Assigned/
Due / Finish Down Owned By Remarks

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Hotel Live Date 01/02/2016
FINANCIAL PLAN Prioritization Status Duratio Start
n
( Days )
Customer / User (Staffs) / User (Head Quarter)
No. Accounting Procedures
1 Obtain copy of Financial Plan Manual 1 Prepare Pending 123 1-Oct-15
2 Order Accounting Package (ACCPAC) software 1 Prepare 0
3 Establish Hotel credit policy and procedures 2 Set Up 0
4 Set-up Accounts Procedures 2 Set Up 0
5 Obtain reporting formats 2 Set Up 0
6 Obtain Accounting Procedures Manuals 2 Set Up 0
7 Set-up Dictionary of Accounts 1 Prepare 0
8 Schedule training on ACCPAC 3 Action 0
9 Set-up Accounts STAFFING 2 Set Up 0
10 Recruit Key Accounts STAFF 2 Set Up 0
11 Establish company entertainment level 2 Set Up 0
12 Develop Internal Forms 1 Prepare 0
13 Payroll
14 Establish Payroll Procedures 1 Prepare 0
15 Set-up salaries bank account 1 Prepare 0
16 Register to Bank Account 1 Prepare 0
17 Order Payroll software 2 Set Up 0
18 Order Payroll Stationery 2 Set Up 0
19 General Manager Checklist Completed post-opening3 Action 0
20 Cashier Procedures
21 Set-up cashier system for F&B 2 Set Up 0
22 Set-up house fund for Front Office 2 Set Up 0
23 Set-up Cash Advance Policy 1 Prepare 0
24 Set-up Cash Deposit Procedures 2 Set Up 0
25 Set-up Money exchange policy 2 Set Up 0
26 Set-up Paid out Policy 2 Set Up 0
27 Set-up Credit Card / Cash policy 1 Prepare 0
28 Set-up working shift closure procedures 2 Set Up 0
29 Pre-opening Budget
30 Draft pre-opening budget 1 Prepare 0
31 Pre-opening budget approval 2 Set Up 0
32 Operating Forecasts completed 2 Set Up 0
33 Hotel Budgets
34 Draft 12 mth Operating Budget 2 Set Up 0
35 Draft Capex Budget 2 Set Up 0
36 Design Profit & Loss (P&L) Review 2 Set Up 0
37 Banking
38 Set-up Bank Accounts incl. Salary Account 2 Set Up 0
39 Arrange Overdraft Facilities 2 Set Up 0
40 Set-up credit card agreements 2 Set Up 0
41 Arrange Security Cash collection 1 Prepare 0
42 Determine Operating Cash requirements 1 Prepare 0
43 Financial Reporting
44 Daily Revenue Report 2 Set Up 0
45 Daily Labor Report 2 Set Up 0
46 Period Financial Statements 1 Prepare 0
47 Period Ending Management Report 1 Prepare 0
48 Proforma Planning 1 Prepare 0
49 Annual Strategic Plan 1 Prepare 0
50 Develop Forecasting Program 2 Set Up 0
51 3 Days Forecast (Rooms) 2 Set Up 0
52 10 Days Forecast (Room & F&B) 2 Set Up 0
53 Weekly Forecast (Total Property) 2 Set Up 0
54 Asset Management
55 Open Fixed Asset Register 1 Prepare 0
56 Complete pre-opening asset stock takes 2 Set Up 0
57 See Admin & General 0
58 See Risk Management 0
59 See Legal Compliance 0
Due / Finish Count Task Assigned/ Remarks
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Hotel Live Date 01/02/2016
LEGAL COMPLIANCE Prioritization Status Duration Start
( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Business Registration
1 Obtain business trading number 1 Prepare Pending 90 1-Sep-15
2 Licensing & Permits
3 Trading licence / Hotel licence/ Business licence 2 Set Up 0
4 Liquor Licence 2 Set Up 0
5 Environmental permits 3 Action 0
6 Sales Tax Permit 2 Set Up 0
7 Promotion of Access to Information Act
8 Fire Clearance Certificate obtained 3 Action 0
9 Employment Equity
10 Job Classifications verified 2 Set Up 0
11 Skills Development
12 Skills Development Facilitator appointed 2 Set Up 0
13 Training Committee established 2 Set Up 0
14 Health and Safety
15 Health & Safety Representatives appointed 2 Set Up 0
16 First Aiders trained and appointed 2 Set Up 0
17 Health & Safety Committee established 3 Action 0
18 3 Action 0
Due / Finish Count Task Assigned/ Remarks
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Hotel Live Date 01/02/2016
RISK MANAGEMENT Status Duration
Prioritization ( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Operation Tasks & Manual
1 Obtain Risk Management Manual 2 Set Up Pending 90
2 Complete Risk Management Plan 2 Set Up 0
3 Insurance
4 Determine Insurance Needs 2 Set Up 0
5 Confirm Insurance Providers 3 Action 0
6 Ensure Insurance is activated 3 Action 0
7 Arrange Risk Audit post opening 4 Test 0
8 Emergency Planning
9 Draft Emergency Procedures 2 Set Up 0
10 Draft Evacuation Procedures 2 Set Up 0
11 Obtain Emergency Services Contact Numbers 1 Prepare 0
12 Appoint Fire Station Officers 2 Set Up 0
13 Train STAFF in Emergency Procedures 3 Action 0
14 Hold Fire & Evacuation Drill 3 Action 0
15 Health & Safety
16 Order First Aid Boxes 2 Set Up 0
17 Order Emergency Equipment 2 Set Up 0
18 Megaphones 2 Set Up 0
19 Hard Helmets 2 Set Up 0
20 Vests 2 Set Up 0
21 2-way radios 2 Set Up 0
22 Torches 2 Set Up 0
23 Verify proper operation of all Life Safety equipment/systems 2 Set Up 0
24 GUEST Security
25 Check CCTV installation & monitoring 1 Prepare 0
26 Key Register & Monitoring System in place 2 Set Up 0
27 Computer Security 2 Set Up 0
28 Backup Systems & Procedures in place 2 Set Up 0
29 Electronic Communication Policy in Place 2 Set Up 0
 Start Due / FinishCount Task Remarks
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 Comprehensive Risk Management Check
Hotel Information
Name of Hotel:
Address:
Date of Construction:
Type of Construction:
Number of Floors:
Number of Basements:
Number of guest rooms/suites:
Date of Most recent renovations
Management & Leadership
Does the hotel/resort have a policy statement reflecting hotel management’s commitment to safety and
health/risk control?
Is it included in manuals, employee handbook, bulletin boards, etc.
Is one or more persons designated with the responsibility for risk control?
Reviewed with what frequency (check last revision date)?
Is senior management involved in risk control activities? (Including, but not limited to attending safety
committee meetings)
Are Guest & Life Safety and health/risk control responsibilities clearly defined in every manager’s job
description?
Have specific, measurable goals and objectives been established for all department heads relating to risk
control?
Does the hotel have an incentive program for reducing frequency/severity of accidents?
Is there a system in place for guests to provide adequate comments for the effective improvement of
systems?
Review guest survey forms
Review the personnel and processes involved in the processing, recording and actioning of information
provided from guest feedback
Does Executive management periodically review:
Incident data and detail?
Guest survey summaries?
Property damage reports?
Alarm activation reports
Employee & third party loss statistics?
Insurance premiums?
Risk/Hazard reports?
Does Executive management set annual targets for Department Managers/Department Heads risk
management performance objectives?
Are such performance objectives and expectations documented?
Does Executive Management routinely measure actual performance against such objectives (either via HR
appraisal or as an individual exercise)?
DOCUMENTED SAFETY PROCEDURES & PROTOCOLS
Is there a Documented Life and Guest Safety plan?
Who is responsible for maintaining and updating the manual?
Are their Documented Management and Safety Procedures in place for the following:
Incident Reporting and Investigation (Guest & Employee)
Bloodborne Pathogens - Food Service Operations & Housekeeping
Confined Space Entry - For Engineers & Contractors
Electrical Safety - including Energy Conservation Programs
Emergency Action Plan - Fire, Threat, Action Response
Ergonomics - Housekeeping, Service and Engineering & Maintenance
Hazard Communication/Material Safety/Secure Storage
Lockout/Tag Out & Power or Equipment Isolation
Plant & Machine Safety
Personal Protective Equipment
Workplace Safety
Lift Maintenance
Fire Safety & Fire Prevention
HVAC Systems
Boiler Operations
Power Generation & Distribution systems
Cooling Tower Maintenance
Waste Management & Handling
Business Continuity Planning
Property & Asset Maintenance
TRAINING – LIFE & GENERAL SAFETY
List the training regimens in place by Hotel Departments
Engineering
Front-of-House Personnel
Engineering & Maintenance
Security
Housekeeping
Laundry Personnel
Executive Management
Contractors
Is safety training developed and conducted for employees (permanent and casual) as well as for all
contractors?
Describe what training is done e.g. Hazard Communication/Material Safety, Blood-borne Pathogens, Safe
Lifting, Personal Protective Equipment, security, key control, job specific etc. Review all available Training
manuals and records.
Is all front-of-house staff adequately trained in guest-response protocols as relate to potential liability
scenarios (e.g. loss of property, personal injury, etc)?
Is such training attendance appropriately documented?
Are there adequate and appropriately trained first aid trained personnel amongst all front-of-house and
back- of-house employees?
Is all safety training documented and are adequate personnel records maintained? (Review documentation)

How long are records maintained for?

Is initial (induction) safety training conducted at orientation or within the first week of employment?
View induction programs for all Departments (including for Casual employees)
List First Aid trained personnel:
Are Engineering personnel appropriately trained in:
Confined Space Entry
Working at heights
Hot Works
GUEST & OCCUPATIONAL SAFETY COMMITTEE
Is there a safety/risk control committee?
If yes, how often are meetings held?
Who participates and how are the participants selected?
Are guest safety as well as employee safety issues addressed in such a forum?
Review most recent minutes & risk issues
Are Executive Management & each Department adequately represented?
Does the safety/risk control committee have established goals and objectives (a Charter)?
Describe:
Are safety/risk control committee meeting minutes kept and maintained?
Do the minutes document discussion of:
Planned inspections
Reports of incidents (guest & employee)
Analysis of cause of accidents
Department Risk Management status reports
Identification of cost drivers in Insurances
Recommendations for improvements
Do the minutes document correction of deficiencies, or a plan of action discussed during meetings?
Do Committee meetings review relevant Industry related risk issues as a matter of course (eg security
updates affecting the hotel industry as a whole)?
Review Security logs and Incident & Investigation reports
EMERGENCY PLANNING & PREPAREDNESS
Is there a written Emergency/ Disaster Response Plan?
Who is responsible for maintaining and updating the plan?
Check Document for Currency
Are special contingencies or provisions made for evacuations relating to guests with special needs (e.g.
disabled or elderly guests located on lower floors)?
Is a register maintained noting such guests and the need for possible staff assistance in the event of an
emergency evacuation?
Does the Emergency/Disaster Response Plan include procedures for:
a. Aircraft Crash
b. Bomb or terrorist threat
c. Chemical Spill
d. Civil Disturbance
e. Death/Suicide
f. Earthquake/Tsunami
g. Elevator Failure
h. Emergency Response Team
i. Evacuation (partial & full)
j. Fire/Life Safety System
k. Fire
l. Flood
m. Hostage Situation
n. Cyclone/Hurricane/Weather extremes
o. Medical Emergencies
p. Power Failure
q. Robbery
r. Snow/Ice
s. Emergency Phone Numbers
t. Location of Emergency Supplies
u. Floor Plans
v. Assembly locations for guests and employees including a method of accounting for staff and
communicating with guests.
w. Protocols for media requests relating to any of the above
Have all employees and all third party contractors on site received clear instructions regarding their role in
the emergency plan?
Is this documented?
Is training given to:
a. Management Staff
b. Emergency Response Team
c. Hotel/Resort employees
Describe training
Frequency and type of drills conducted?
Participation in drills by outside agencies?
Through in-room guest literature and rear-of-door signage and instructions – are all guests adequately
provided with clear instructions relating to emergency scenarios and evacuation plans?
Are the same instructions produced in a number of languages?
What languages?
Are telephone units in all guest rooms and facility areas (including the gymnasium and swimming pool
areas) fitted with ‘one button’ rapid dial numbers to allow for quick and appropriate response?
Has each section of the emergency plan been tested?
Have emergency drills been conducted?
How often?
Have municipal agencies been advised of the emergency plan and have they participated in emergency
drills?
Is there a premises-wide intercom system adequate to allow for broad-based evacuation or notification to
building occupants?
Is there a prepared evacuation tape available to allow for rapid evacuation of the premises?
Is the same in a multi-lingual format?
Are guest rooms equipped with battery charged torches in the event of a total power failure and lag or
failure of back-up emergency lighting?
Are all guest lifts fitted with signage and clear instructions relating to emergency evacuation requirements
and operations?
Have disabled/handicapped guest records been identified in some manner to aid in evacuation?
Have the telephone operators been trained in telephone evacuation procedures?
Have designated employees received training in assisting disabled guests during an evacuation?
Have “safe rooms” or appropriate evacuation areas been identified within the property and off-property?
Detail and point out such areas on the site
Have arrangements been made with nearby hotels or establishments to provide assistance if required?
Is there a written procedure outlining a manual check-in/check-out system in the event that computer
systems are compromised or shut down?
Are booking and other records manually backed-up in the event of data loss incidents?
PLANNED INSPECTIONS & TESTING
Are periodic and planned inspections conducted as relate to:
1. Fire protection systems
2. Guest facilities maintenance & safety
3. Security programs & systems
4. Kitchen hygiene (equipment & systems)
5. Internal & External Lighting
6. Environmental risk management and control (water, air, noise, etc.)?
7. Outdoor areas including all walkways and car park areas?
Are such inspection reports adequately documented?
Are such inspection reports reviewed and ‘signed-off’ by executive management?
Is there a process of inter-departmental “mix” of inspections whereby one department will inspect or assess
the operations/standards of another department?
Has responsibility been appropriately assigned and documented to ensure that the inspections are
completed on a monthly basis?
If yes, who is assigned?
Is there a fully documented procedure in place that ensures that all safety deficiencies and
defect/maintenance reports are given a priority to correct?
Is there a (Senior) management “sign-off” protocols in place to ensure timely remedial action?
ENGINEERING SERVICES - SYSTEMS & PROCEDURES
Details of Engineering Department
Number of Employees - breakdown by trade
Contractors utilised:
Does the hotel Engineering Department have in place appropriate procedures that relate to:
The Minimisation of breakdown of plant and equipment
The maintenance of plant and equipment in a satisfactory condition for safe operation
The maintenance of plant and equipment to its optimum operation efficiency
The reduction - to a minimum - the cost of this maintenance, consistent hotel quality standards
The maintenance of a high level of engineering expertise in the performance of the work handled by the
Department
The provision of adequately trained and supervised Engineering Services personnel (both staff and
contracted services) - which includes suitably qualified and experienced personnel in all the trade functions
as required to meet all hotel quality demands.
The safe and efficient operations of all Building Services equipment
The maximisation of Energy Savings through proactive engineering management and through conducting
detailed investigations of plant deficiencies that result in appropriate corrective action
Processes to ensure adequate Supervision of all Maintenance Service Contractors
Processes to ensure the maintenance of the Building Structure - Internal & External
Processes to ensure the adequate maintenance of Fire Protection & Detection systems
Protocols relating to the alteration, upgrading and refurbishment of all Plant & Buildings
Does the hotel maintain a register of “approved” contractors?
Are contracted services provided for:
a. Lift service and maintenance?
b. Fire systems service and extinguisher maintenance?
c. Laundry and dry cleaning?
d. Landscaping and gardening?
e. Conference operations (eg lighting or sound systems)?
f. Air conditioning service?
g. Water treatment (including cooling towers)?
h. Transport or parking services (including limousine operations or airport pick up)?
i. Cool room, freezer and chiller maintenance?
j. Sports or recreation services (eg gymnasium, tennis, etc.)?
k. Tour service operations?
l. Building services and construction or refurbishment activities?
Are such contractors required to be quality accredited?
Are Contractors required to hold liability insurances to a minimum level (US $5 million minimum)?
Are certificates of Insurance maintained on file?
Is there a formal induction process in place for new or existing contractors?
Is a contractor induction “kit” utilised for this purpose
Are there specific instructions and controls relating to:
a. Rules, standards and conduct of behaviour?
b. Access controls and contractor identification?
c. A check of relevant licenses, accreditations and permits
d. Permit-to-work systems (relating to noise, chemicals allowed on site, barricading of work areas, etc)?
e. Hot-work permit?
f. Elevated work or roof access permits?
g. Isolation of power supply and lock-out or tag-out systems (including fire system impairment system)?
Is there adequate and competent supervision of contractors during major works?
By whom and with what frequency?
What are the protocols in place for breaches of safety or security standards by contractors?
Are formal contract agreements reviewed for adequacy by hotel legal counsel?
Have personal protective needs been identified for all engineering and other employers and third party
contractors?
Describe the range and application of personal protective equipment issued at this hotel/resort.
Is there a written standard in place for the correct and appropriate use of all personal protective equipment?

Is the issuance of non-disposable personal protective equipment to employees recorded?

Are there appropriate training methodologies, induction and safe work procedures in place relating to all
types of PPE?
Is there a written procedure that enables supervisors/managers to take disciplinary action for violation of
established protective equipment standards?
Does the Engineering Department maintain a store and log of PPE?
View and review.
Is PPE and instructions for use (or standard work procedures) maintained at places of use? Eg gloves and
splash glasses for pool chemicals, cooling towers, etc.
BOILER PLANT & WATER SYSTEMS
Size, Model type and Age of Boilers:
Plant Location:
Principal Servicing Contractors:
Boiler Plant Capacity:
Are the following undertaken on a preventative maintenance schedule:
Gauge glass blowdowns
Fuel level maintenances
Water level control blowdowns
Feedwater dosing, sampling and blowdown (as indicated by feedwater testing
Plant room housekeeping
Opening of steam and water drums and hosing out of sludge
Check for and removal of any scale
Checks of main steam stop valve, blowdown valves, feed water valves, and gauge glass mounts
Check of floats and float chambers
Check of all baffles
Check of all flange gaskets and gland packings
Daily sampling (undertaken by Hotel Engineering personnel) details:
Weekly Service details
Monthly HCC and Legionella testing details
Monthly trend reporting requirements
Monthly & Quarterly corrosion coupon analysis
Monthly equipment calibrations and inspections details
Details of stock of all testing reagents and dip slides
Is pH of Feed Water at 25º C between 8.5 – 9.5?
Is total Iron level of Feed Water greater than 0.1 ppm ?
Is total Feed Water Hardness less than 2 ppm ?
Is Orthophosphate of Boiler water between 30 – 50 ppm ?
Is OH Alkalinity of Boiler water between 300 – 500 ppm ?
Is Conductivity (neutralised) of Boiler water less than 2000 µS/cm ?
Are Silica levels of Boiler water less than 150 ppm ?
Is the pH of Boiler condensate (at 25º C) between 8.5 – 9.5?
Is the total Iron of Boiler condensate less than 0.1 ppm ?
Are the total Copper levels of Boiler condensate less than 1 ppm ?
Are thermometric checks of all steam traps undertaken? When?
Are Condensate Control studies of Boilers undertaken? When?
Are boiler vessels scanned internally for cracks or defects?
Have any specific actions been taken to save water in the last 12 months?
Is water use monitored?
Is the water system regularly checked for leaks or surges inconsumption?
Are staff encouraged to save water?
Are guests encouraged to save water?
Are towels and bed linen in guest rooms only changed on request?
Have spray taps been fitted in the guest bathrooms?
Have flow restrictors been fitted to water pipes?
Do guestrooms have low-flow showerheads? Low-flow toilets? Low –flow sink aerators?
Is urinal sensor flushing installed in all public and staff toilets?
HEATING VENTILATION & AIR CONDITIONING (HVAC)
Is authority designated to develop and implement an indoor air quality management plan for the hotel?
Does the hotel have an indoor air quality management plan that includes steps for preventing and resolving
indoor air quality problems?
Does the hotel use integrated pest management principles in all front and back of house areas?
Is spot-treatment of pesticides used to control infested areas?
Have all painted surfaces in the hotel been tested for lead-based paint, and has a lead control or removal
program been implemented?
Is a preventive maintenance schedule established and in operation for the heating, ventilation, and air
conditioning (HVAC) system?
Is the schedule in accordance with the manufacturer's recommendations or accepted practice for the HVAC
system?
Does the HVAC preventive maintenance schedule include the following:
Checking and/or changing air filters and belts
Lubricating equipment parts?
Checking the motors (including vibration analyses)?
Confirming that all equipment is in operating order?
Are damaged or inoperable components of the HVAC system replaced or repaired as appropriate?
Are reservoirs or parts of the HVAC system with standing water checked visually for microbial growth?
Frequency?
By whom?
Review records
Are potential leak areas & water leaks that could promote growth of biologic agents promptly repaired?
Are damp or wet materials that could promote growth of biologic agents promptly dried, replaced, removed,
or cleaned?
Are microbial contaminants removed from ductwork, humidifiers, other HVAC and building system
components, and from building surfaces such as carpeting and ceiling tiles when found during regular or
emergency maintenance activities or visual inspection (front & back of house)?
Is general or local exhaust ventilation used where housekeeping and maintenance activities could
reasonably be expected to result in exposure to hazardous substances above applicable exposure limits?
When point sources generate airborne concentrations of contaminants above applicable limits, is local
exhaust ventilation or substitution used to reduce the exposure concentrations to below the limits?
When the carbon dioxide level exceeds 1,000 parts per million, is the HVAC system checked and repaired as
necessary to ensure the system is operating properly?
When the temperature is outside of the range of 19 C and 25 F (68 to 79ºF), is the HVAC system checked
and repaired as necessary to ensure the system is operating properly?
Are humidity levels maintained to between 30% to 60% relative humidity?
When a contaminant is identified in the make-up air supply, is the source of the contaminant eliminated, or
are the make-up inlets or exhaust air outlets relocated to avoid entry of the contaminant into the air
system?
For those hotel buildings that do not have mechanical ventilation, are windows, doors, vents, stacks, and
other portals used for natural ventilation operating properly?
Are complaints promptly investigated that may involve a building-related illness?
Is smoking in hotel buildings prohibited except for those designated smoking rooms and outside areas?
During renovation work or new construction, is local ventilation or other protective devices used to
safeguard employees and guests from dust, stones, other small particles, and toxic gases, which may be
harmful in certain quantities?
Describe safeguards & devices utilised:
Are renovation areas in occupied buildings isolated so that dust and debris is confined to the renovation or
construction area?
When renovating or during new construction, are product labels checked, or is information obtained on
whether paints, adhesives, sealants, solvents, insulation, particle board, plywood, floor coverings, carpet
backing, textiles or other materials contain volatile organic compounds that could be emitted during regular
use?
Is the hotel maintenance schedule updated to show all maintenance performed on the building systems?

Does the maintenance schedule include the dates that the building systems maintenance was performed
and the names of the persons or companies performing the work?
Are maintenance schedules retained for at least three years?
Is all ductwork routinely inspected?
Frequency?
By whom?
Are internal linkages of all Dampers tested for free movement?
Is flushing, pre-treatment and condensate sampling undertaken for all chilled water/Processed water/hot
water/steam piping?
Is HVAC motor efficiency routinely tested?
Are there clear labels on all piping, ductwork, AHUs, and VFDs?
Are T-stats in place and regularly calibrated?
Are humidistats in place and routinely calibrated?
Are all AHU’s routinely inspected?
Are all Exhaust Fans routinely tested and inspected?
Are all Supply Fans routinely tested and inspected?
Are all Air Filter cages routinely tested and inspected?
Are all pre-filters and final filters routinely tested and inspected?
Are all HHW Pump and controls routinely tested and inspected?
Are all CHW Pump and controls routinely tested and inspected?
Are all Potable Water Pumps routinely tested and inspected?
Is all Insulation, Ductwork and Piping routinely tested and inspected?
Are all Valves, Valve tags, Valve Charts routinely tested and inspected?
Are all chilled water strainers & drain connections routinely tested and inspected?
Are all AHU supply & return pressure gauges routinely tested and inspected?
Are all AHU supplies & return thermometers routinely tested and inspected?
Are all AHU coil plugs routinely tested and inspected?
Are all Air filter gauges routinely tested and inspected?
Are all Condensate lines routinely tested and inspected?
Are all Floor drains routinely inspected?
Are all Diffusers routinely tested and inspected?
Is Electric motor drive actual load vs. Name plate load tested? Frequency?
Is Processed water pressure and temperature regularly tested?
CHILLERS & REFRIGERATION SYSTEMS
Size, Model type and Age of Chillers:
Plant Location:
Principal Servicing Contractors:
Chiller Plant Capacity:
Obtain Inventory of all Hotel Chiller Equipment and Refrigerants
What Refrigerants are utilised?
Does the hotel have in place a Refrigerant Leak Management Plan?
Is there a Refrigerant Record Keeping System?
Check & verify Maintenance Records for Existing Equipment and Refrigerant Supplies
Do the hotel maintain the following with regard to Refrigerants:
Refrigerant purchase, sales and disposal records?
Procedures for the Safe transport of refrigerants
Refrigerant tracking and record keeping
Contaminated refrigerant guidelines?
Chiller Leak testing, leak prevention and leak repairs?
Chiller Equipment and refrigerant inventory?
Refrigerant storage?
Chiller Certification for technicians?
Penalties for non-compliance?
Compliance audits and surveys?
Refrigerant recovery, recycling, and reclaiming?
Chiller Servicing practices?
Refrigerant cylinder handling & storage procedures?
Refrigerant Venting and losses?
Size and location of Commercial Refrigerators and Chillers
Maintenance Frequency? (verify through review of records)
POWER SUPPLY & DISTRIBUTION and ENERGY MANAGEMENT
Size, Model type and Age of Generators:
Plant Location:
Principal Servicing Contractors:
Generator Plant Capacity:
Details of Electrical Sub Stations on site
Size and location of SwitchBoards:
Is a system in place to monitor hotel-wide energy usage and report monthly?
Is a system in place to develop energy saving policies and procedures for the hotel?
Is energy consumption considered in all aspects of building refurbishment, plant replacement and
equipment procurement?
Does the total Building Management system that is utilised facilitate some energy usage reduction?
Are electrical maintenance procedures in place to:
Undertake Safety testing/Repairs of Electrical Equipment
Undertake assessment of Light Fittings/Power Points for function and damage
Check fixed appliances & Equipment
Replace defective Fluorescent tubes/clean Diffusers & Reflectors
Check operation Nurses Call system - rectify faults
Operation/safety checks of Power Points fixed electrical devices etc.
Operation of all Examination Lamps
Check replace circuit identification caps/labels
Operation of all Wall Clocks
Are electrical maintenance procedures in place to address:
• Motors and starters diagnostics
– Inspection
– belt drives
– lubrication
– vibration analysis
• Panels and switchgear– thermal scanning– power factor– grounding– transformers– electrical tighten-up
• Lighting
– re-lamping programs
– cleaning
– ballast changes
– controls
• Emergency power
– UPS systems
– generators
– closed/open transition switches
– lighting
• Security (building and perimeter)
– alarm systems
– cameras
– fire and smoke detection systems
– fire pumps IT&M
Check & verify the estimated heating and cooling loads based on floor areas.
Detail all hotel energy conservation measures utilized as well as the life cycle cost analyses undertaken
Are energy services shut down when and where parts of the building are unoccupied?
Have temperature settings, timers, lighting levels etc., been adjusted to ensured minimum energy use for
given comfort levels?
Is hotel energy use regularly monitored?
Is consumption of energy going down year on year?
Have targets for reducing energy consumption been set?
Has energy use been compared with energy benchmarks?
Have check been undertaken to confirm that the cheapest fuel-tariff is being used for each purpose?
Is the hotel’s energy plant-equipment less than 10 years old?
Have low-energy lights been fitted where cost-effective?
Has an energy audit been undertaken in the three years?
Are occupancy sensors or timers used to control lighting in intermittent-use areas (e.g. meeting rooms,
storage areas, public bathrooms, staff bathrooms)?
Do meeting and guest rooms have dimmer switches for lights?
Are programmable thermostats with motion detectors used to control HVAC in guestrooms?
Is glazing applied to windows throughout the hotel to prevent heat from building up?
Do guest room windows open for fresh air?
Is florescent lighting used throughout the property? What is the percentage used?
Have energy-efficient lighting fixtures been installed in each room?
Are programmable thermostats with motion detectors used to control HVAC in guest rooms?
Are housekeeping staff encouraged to close drapes and turn off lights and air conditioning when rooms are
unoccupied?
Do guest rooms have Energy Star- labeled TVs and other energy efficient appliances?
ELECTRICAL SAFETY
SWITCHBOARDS
Are all switchboards:
Locked (& lockable)?
Securely fixed to wall structures?
Have operable isolating switches?
FITTINGS and OUTLETS
Do all electrical fittings comply with AS3000 (or equivalent if international) wiring rules?
Are all electrical fittings fitted with an earth leakage device or a residual current device?
Does the portable generator comply with AS2790?
If supply is from a permanent outlet, is an earth leakage device fitted?
Are all power outlets controlled by a double pole switch?
Do portable outlets:
Have a flexible cord rated at 10 amperes minimum?
Have overload and earth leakage (ELCB) protection?
EXTENSION CORDS & FITTINGS
Are all fittings wired identically so that identical phases will be selected by the pin?
Are all cords:
Supported above work areas, wet areas and passages?
Protected from mechanical damage and moisture?
Heavy duty, conforming to AS3199?
POWERED MACHINES & PORTABLE TOOLS
Are the following in good condition and good working order:
Guards?
Blades?
Outer casings?
Power cords?
On/off switches?
Does all electrical equipment carry up-to-date inspection tags?
INSPECTION AND TESTING
Does the hotel have in place detailed inspection, testing and maintenance procedures in place to ensure
that all electrical apparatus (front and back of house and “in-room”) is safe to use?
Check random equipment, tools and appliances (front and back of house and “in-room”).
Is there any evidence of damage to the ‘permanent’ wiring, cables or electrical enclosures?
Is there any evidence of damage to any electrical apparatus or equipment in the workplace?
Are there any damaged or loose power points or switches?
Is outer protective insulation or the sheaths of any cable damaged or ‘pulled back’ exposing the inner wires?

Are exposed live wires or conductors accessible without the use of a tool or key?
Are there any accessible ‘bare’ wires inside the switchboard?
RESIDUAL CURRENT DEVICES (RCDS)
Is RCD protection provided for all electrical equipment that is:
Hand held?
Moved while in operation?
Moved from place to place?
Operated in a demanding environment?
If the workplace is a new installation (built after 1996), is fixed (non-portable) RCD protection provided for all
socket outlets?
Are the RCDs being tested as required by Standards?
WORK PRACTICES
Are qualified electricians employed by the hotel or otherwise engaged to undertake electrical work as
required?
Do electricians (Hotel Employees or Contractors) issue Certificates of Compliance on the completion of all
electrical works?
Are extension cords appropriately stored and routinely inspected & tagged?
WASTE & ENVIRONMENTAL MANAGEMENT - SYSTEMS & FACILITIES
Inspect & assess waste collection areas
Is hotel waste separated and collected as Biodegradable (Wet) and Non biodegradable (Dry) waste?
Are clearly marked (or colour coded) waste receptacles utilsed?
Frequency of waste collection?
Waste collection undertaken by whom?
Are compactors utilised? If yes type and size.
Are recyclable paper, cardboard and metals materials separated?
Does the hotel operate a biomethane plant?
Is Composting/ Vermicomposting undertaken for kitchen (food) waste?
Does the property have an effective recycling program for items that can be recycled locally?
Is waste collected and kept in tight-fitting containers and in an enclosed area?
Are items reused on property when possible, given to staff or donated to charities instead of being thrown
away?
Does the property minimize its use of individually bottled Guest room amenities and plastic bags?
Does the property compost garden and kitchen waste?
Does the property minimize its use of disposable items (e.g. Plastic bags, plastic tableware, disposable cups,
cook caps and Aprons, paper napkins) and single serving food packages (e.g. Butter, sugar, cream, jams,
condiments, milk, juices and cereals)?
Does the property have an effective program to collect and/or recycle used cooking oil?
Does the property clean the grease trap frequently and without harsh chemicals?
Does the property purchase chemicals such as cleaning agents, laundry chemicals, and dishwashing
chemicals in bulk containers?
Does the property ask chemical suppliers to take back empty Chemical containers?
Are housekeeping, laundry, and kitchen cleaning agents and Chemicals dispensed using automatic chemical
dispensing Systems?
Does the property use environmentally friendly chemicals and minimize its use of hazardous chemicals in its
maintenance operations (e.g., drain cleaners, de-scaling acid, solvents)?
Does the hotel effectively dispose of the following reusable materials:
Grey water?
Beverage bottles?
Office paper?
Containers from suppliers?
Soap bars from guest rooms?
Old linens (and pillows/pillow stuffing)?
Damaged furniture?
Ink cartridges for printers?
Organic waste (kitchen and yard scraps)?
Paper and cardboard?
Glass bottles and jars?
Aluminum cans and foil?
Steel cans and steel scrap?
Used cooking oil?
Motor oil?
Has the hotel reduced or eliminated the use of single-use items such as paper napkins and disposable
plates, cups, cutlery, place mats, aprons and cook hats?
Has the hotel communicated formally with their suppliers to communicate the hotel’s Environmental policy
and identify preferences for packaging?
Does the hotel have sewage and waste effluent treatment plants? Describe:
Is sewage from the hotel treated before being discharged to fresh water?
Have necessary discharge licenses been obtained?
Have options for reducing CFC use been researched and implemented?
Has the hotel been free of complaints about noise, odours and pollution in the last year? If not, describe:

Is the hotel building free of asbestos?

Do all hotel vehicles have catalytic converters?
Does a register of hazardous substances used in the hotel exist?
Does the hotel utilize automatic metering to minimise use of products?
Are environmental problems threatening the future of the local tourism Industry?
Have there been any complaints about poor environmental practices at the hotel?
Has the hotel been fined or cautioned by the pollution enforcement authorities for any past breach of
legislation?
Does the hotel post their environmental policies and practices on their website and in their marketing
literature
- promoting their commitment to good environmental practices?
Does the hotel provide guests with information on public transportation?
Does the hotel ensure availability of bicycling options, including storage and parking, for guests?
Does the hotel take measures to reduce paper waste at check-in (e.g short registration forms, computerized
systems)?
Does the hotel use name cards (staff and for conferences) that are reusable plastic? If name cardholders are
used, are participants asked to return them at the end of the conferences? Are there convenient receptacles
for collection?
Does the hotel prohibit gift and hotel promotional items made from endangered or threatened species?
Does the hotel have designated individuals with authority and resources to take responsibility for
environmental management?
Does the hotel actively participate in an environmental partnership or certification program? i.e. Energy Star
(Green Lights), Green Seal, Green Globe, Buy Recycled Business Alliance, Waste Wise, etc.
Does the hotel have a management system in place to educate employees on environmental practices and
to ensure that these practices are being monitored and evaluated to improve environmental performance?

Does the hotel effectively communicate environmental efforts to guests, vendors, shareholders and the
public?
Does the hotel have recycling receptacles in all guest rooms?
INCIDENT RESPONSE, MANAGEMENT, RECORDING & INVESTIGATIONS
Is standard first aid provided at the hotel?
If yes, by whom?
Who in-house is trained in standard first aid and CPR?
What type of training is done & with what frequency?
For injuries requiring outside medical attention, where are the employees sent?
What is the ambulance response time to the hotel (in peak traffic conditions)?
Does a random review of 5-10 accident reports reveal:
a. All sections of the report are completed?
b. Primary and underlying causes/contributing factors are identified?
c. Corrective actions have been taken to minimize repeat incidents?
d. Witness(es) are identified, interviewed and all pertinent comments documented?
Is an incident/accident log maintained?
Are loss trends, identifying frequency and severity, forwarded to management staff on a monthly basis?
Are photographs of the accident/incident scene taken?
Are claims reported in a timely manner (within 24 hours)?
Is evidence documented and preserved in workers’ claims?
Has someone been designated to manage workers’ claims in-house?
If so, name and title
Has someone been designated to manage general liability claims in-house?
If so, name and title
Is there immediate contact by the person managing the claims to the injured employee?
Is there immediate contact by the person managing general liability claims to the guest?
Are letters sent to a guest reporting a loss or injury/illness?
If yes, examine randomly 5-10 letters.
Is there a written Return to Work policy and procedure?
Have numerous transitional tasks (modified duty) been identified to aid in reducing time loss?
If a treating physician of an injured employee authorizes time-loss, is the physician called to discuss
transitional duty options?
Are claim files maintained?
Are documents date-stamped?
Is a diary system in place to monitor activities of a claim?
Is there evidence in the files that the hotel is actively involved in the claim?
Is accurate wage information provided to the insurer or claims adjuster?
Where is that information obtained? (note: this should be from HR or Payroll records)
Is regular contact maintained between the hotel and the insurer or claims adjuster?
How often?
Is the relationship with the insurer one that allows for a rapid and frank exchange of facts of pertinence?
Are claims reserve costs reviewed with the claims adjuster or insurer on a regular basis to ensure
appropriateness?
INSURANCES
Obtain Insurance particulars (Insurers, Limits, Deducables) for:
Public Liability
Property (Fire)
Professional Indemnity
Directors & Officers Liabilities
Fidelity
Inn-Keepers (Room Losses/Baggage) Limits
Dry Cleaning Limits
RISK MANAGEMENT IN PURCHASING & RECEIVING
Are Risk assessments undertaken for all Purchasing operations?
Are all furniture and fittings that are purchased fire-retarded before release?
Are hotel suppliers required to be quality accredited (eg for food supplies - HACCP accreditation)?
Are hotel suppliers audited by hotel purchasing staff?
Are hotel supplies quarantined for quality checks prior to their release?
Do F&B Management routinely audit received supplies?
Does the hotel operate an "approved supplier" protocol?
SECURITY OPERATIONS & SYSTEMS
Size of Security Department (No. of Employees)
Are outside Contractors also utilised?
Is there a written security manual?
Are manuals revised at least annually?
If so, who is responsible?
Does the hotel/resort have a policy regarding the use of physical force and weapons?
Is there a gun safe on site?
Is there a procedure for contacting Corporate Risk Management and Corporate Legal when a significant
incident occurs? (Verify where the reports are sent).
Are security incident reports and other security documents (e.g. activity reports or logs) maintained in
accordance with the Corporate retention schedule?
Is the hotel aware of a retention schedule?
Is there a guideline of who receives copies of security incident reports?
Describe procedure.
Is there a formal training program for security officers?
Describe such training in detail
Is periodic retraining conducted?
Describe training
Does the hotel/resort utilize a contract security service?
If so, provide the name of the contract service.
Is a contract signed by both parties with hold harmless/indemnity language?
Are all employees required to carry hotel/resort identification?
Is there a written policy regarding key control.
Is disciplinary action included in the policy?
Who is responsible for key control?
How often is a key inventory conducted?
Are guest rooms equipped with in-room safes?
Is verification of guest identification required prior to emergency opening of a guest room safe?
Who is authorized to open a safe on an emergency basis?
Is there a written procedure?
Where is the control key maintained?
Is verification of guest identification required prior to issuing or re-issuing a room key for an occupied room?

Are Front Office staff and cashiers trained on procedures to follow in the event of a robbery?
If so, describe the training and frequency.
Do Manager’s on Duty (MOD)’s receive periodic training on security and emergency response procedures?

Describe training and documentation

Does Security maintain a list of all employee vehicles permitted to park on the premises?
How often is it updated?
Is there a designated employee entrance?
How is it maintained?
Are periodic package inspections conducted by Security at the employee entrance?
Do Housekeeping staff and other guest room service department staff block open guest room doors while
servicing the room?
Are any "special" security protocols in place (eg. Visiting dignitaries or VIP's)?
CLOSED CIRCUIT TV & ALARM SYSTEMS
Are closed circuit television cameras used at this hotel/resort?
List numbers & locations on a floor plan.
Color or digital?
Fixed or panning?
Constant or motion activated?
Are closed circuit television cameras monitored on a 24-hour basis?
Describe how they are monitored.
Are all CCTV cameras recorded?
How long are tapes maintained?
Is there a documented policy relating to the viewing or release of digital images (in accordance with the
Privacy provisions of the jurisdiction involved)?
Is a CCTV system maintenance log maintained?
Last service date?
Are access points equipped with an external door contact that activate on alarm when open (excluding lobby
doors)?
Does the hotel/resort have a security alarm system (notification alarms, sensor alarms, duress or panic
alarms etc.)? If so, list the location(s) and where the alarm is heard.
Are duress alarms fitted at Hotel Reception (and any other cash handling ventres)?
Does the hotel have in place cash handling procedures?
HOUSEKEEPING & CLEANING OPERATIONS
Are housekeeping personnel trained on safe lifting techniques?
For room cleaning operations, are all mops, buckets and other cleaning equipment placed where no one can
fall over them?
Are housekeeping personnel trained on the hazards of all cleaning solutions or chemicals?
Are all cigarette butts and sharp objects stored in separate metal containers?
Are cleaning personnel provided with appropriate syringe disposal units?
Is all linen, rugs and spreads rolled up before putting them in soiled laundry bundles?
Are rubber gloves worn when using strong cleaning solutions?
Are housekeeping personnel instructed not to run their hands along or inside objects unless they have
checked first for razor blades, needles, broken glass, etc?
Are caution signs utilised for wet cleaning operations?
Are public toilets isolated for all wet cleaning operations?
LAUNDRY OPERATIONS & FACILITIES
Is a soiled linen-holding room provided with adequate forced air exhaust ducted to the exterior?
Is (daily) lint filter cleaning undertaken?
Are strict clothing and linen handling procedures in place & followed by laundry personnel to avoid
contamination?
Are rubber gloves and protective covering worn when handling and loading soiled linen?
Are clean linens transported in covered containers and stored in covered areas?
Is dirty linen separated from clean ones at all times?
Is soiled linen kept in a covered barrel at all times?
Are linen barrels lined with plastic bags which cover the inside surface at all times?
Are linen folding surfaces cleaned with a detergent germicide solution?
Are all laundry appliances (washers/dryers, carts) cleaned daily with detergent germicide solutions?
Are steam pressure vessels and pipes routinely checked and tested in accordance with local regulations?

Does the laundry operate from it’s own boiler plant?

If so is it gas or electric fired and is scheduled maintenance undertaken on all:
Calorifiers?
Feed Water Pumps?
De-aerators?
Water Softeners?
Chemical Pumps?
Pressure Valves?
Condensate Pumps?
Are all steam, air and water pipes clearly labeled?
LOADING DOCK/RECEIVING OPERATIONS
Is safety and health training provided to dock workers?
Are written safety/health rules provided to dock workers?
Is the loading dock/receiving area restricted to authorised personnel (and away from guests)?
Is motorized and non-motorized equipment training provided to dock workers? (ie. forklifts, pallet movers,
pickers, etc.)
Is refresher training provided annually to all dock workers?
Are dock workers trained in safe lifting and manual handling techniques?
Are dock workers trained in the safe handling, storage, and use of controlled products?
Are dock workers trained in proper wheel chocking procedures?
Are dock workers trained in the proper use of dock levellers or bridge plates?
Are safety talks held with dock workers on a regular basis?
Are dock workers trained to secure loads for transport?
Is general housekeeping maintained?
Are floors swept daily?
Are floors washed regularly?
Are provided refuse containers emptied daily?
Are washrooms and lunch facilities clean?
Does motorized equipment have the following:
Lights?
Horn?
Emergency brakes?
Operator's manual?
Daily operator safety checklist?
Are motorized equipment aisles clearly identified?
Are there mirrors at blind corners?
Are pedestrian aisle-ways clearly identified?
Are storage areas identified?
Are pallets inspected before each use?
Are dock approaches free from potholes or deteriorated pavement?
Are dock bumpers in good repair?
Are trailer positions marked with lines or lights for accurate trailer spotting?
After trailers are spotted, are trailer dollies dropped?
Are trailer wheel chocks used to block trailers and prevent movement during loading and unloading
operations?
Are there two trailer wheel chocks for each trailer?
Are trailer wheel chocks chained to the building?
Are warning signs or warning lights in use?
If dock levellers are used, are they in proper working order?
Is the leveller or dock plate capacity adequate given typical load weights, lift truck speeds, ramp inclines,
and frequency of use?
Are truck drivers provided with a place away from the loading dock to wait while their trailer is being loaded
or unloaded?
Are truck engines turned off during the loading or unloading operation?
Do all dock workers and visitors wear personal protective equipment when required? (ie. Protective
footwear, gloves, hearing protection, eye protection, etc.)
Are carbon monoxide levels monitored to evaluate dock worker exposure?
Are their controls measures in place to maintain carbon monoxide levels as low as is reasonably practicable?

Is lighting adequate for the tasks being performed?

Is the first aid kit fully stocked and in an area of accessibility?
Are fire extinguishers fully charged and accessible?
Are emergency exits kept unblocked?
LIFTS, ESCALATORS & WALKWAYS
Number, age, type and location of all lifts & escalators (guest & service lifts)
Note load rating for each lift
Note time for brake to brake for travel between floors
Note door operating times:
From fully open to fully closed
From fully closed to fully open
When levelling into a floor - time from door commencing to open until lift stopped at floor level
Note door dwell time in response to:
A car call
A landing call
A coincident call
Record vertical acceleration and deceleration speeds
Check and verify whether the following maintenance/inspections are undertaken and with what frequency
(through latest available records):
Emergency light units
Alarm systems
Communication systems
Indicating devices
Rooftop lighting
Under-car lighting
Lift well lighting
Pit lighting
Machine room lighting
Controller & Selector equipment
Contactor & relay contacts
Governor sheaves
Car & counterweight guides and guide shoes
Door tracks & door guides
Hangers
Upthrusts
Slides
Door closers
Site guards
Chains/Air cords
Loop circuit connections
Door locks & door lock valves
Pit buffers
Ropes and terminations
Levelling switches & sensors
Terminal slowing devices
Power door operators
Hydraulic rams, ram seals, ram cylinders
Are detailed traffic analyses undertaken for passenger lifts?
Frequency?
Do lift analyses review:
The number of Stop button operations?
The number of alarm bell operations?
Number of times the lift was on independent service?
Number of times the lift was on fire service?
Number of times the lift was on maintenance service?
Number of times the lift safety circuit was on open?
The accumulated time each lift was unavailable for service?
Are adequate records of maintenance and testing kept by the hotel?
Are adequate stocks of critical spare parts maintained at the hotel?
Is there rapid response for lift failures and/or for lift repairs? Note typical response time.
Do lifts return to ground floor and lock with door open during fire alarm activation?
Are lift facilities able to accommodate disabled persons (Particularly door widths and control button heights?

FOOD & BEVERAGE SERVICES & KITCHEN OPERATIONS

Are alcoholic beverage servers and other employees trained in responsible alcohol service or equivalent
programs?
Are guidelines established for honour bars in rooms occupied by minors?
During this survey, were observed foods in storage:
a. Properly covered?
b. Properly refrigerated?
Is there a policy requiring food handlers to wear protective gloves?
If yes, were employees observed during this survey wearing appropriate gloves (particularly in hand-to-plate
service operations)?
During this survey, were kitchen areas and food storage areas:
a. Clean?
b. Well-organized?
c. Have adequate floor mats or other methods to reduce slip and fall exposures?
Regarding food storage in chillers and freezers, is foodstuff:
a. Stored off the floor?
b. Covered or sealed in containers?
c. Separation of meat from other foods?
Does the pantry operate from a rotational basis where “best by” or “use by” dates are routinely checked for
currency?
Is there a daily process of checking received goods to verify the quality of daily deliveries?
Are suppliers of food products required to be HACCP (or the equivalent) accredited?
Is such verification checked and recorded?
Are suppliers required to be contracted (via documentation) with inclusions for legal recourse in the event of
the supply of spoiled or contaminated food products?
Are meals or ingredients vacuum sealed for later testing if so required?
Are all refrigerators and freezers fitted with temperature gauges and are these manually recorded?
With what frequency?
Are kitchen employees trained in food hygiene practices?
By whom and with what frequency?
Are kitchen and food service employees subjected to health screening - inclusive of blood testing?
Where & with what frequency?
Have all hotel food and ingredient suppliers been checked to be reputable and have quality assurance
policies on food safety?
Verify that:
All raw foods are not transported with ready to eat foods
All perishable cold foods are transported at 5° C or below
All hot foods are transported at 60° C or above
All Frozen foods are transported at –15°C or below
Verify through inspection of kitchen and pantry areas that:
Cooked and raw foods are stored in different areas
Ready to eat food is stored wrapped
Chemicals are not stored near food
Dry goods are stored in close fitting lid containers
Storage areas are in a clean condition
Storage areas are pest proofed
Equipment /utensils are clean and each piece of equipment has been designated to a particular food
Verify that:
All kitchen & food service staff have been trained in personal hygiene on a regular basis
All frozen food is thawed under refrigeration
All food thawed in a microwave is cooked immediately
All fruit and vegetables are washed in clean water upon receiving and again prior to use
Exposure of food to room temperature is kept to a maximum of 1 hour
Internal temperature of food is a minimum of 70° C before serving
Meat and poultry products internal temperature of food is at least 80° C before serving.
When cooling food it is not left out for more than 1 hour
Bulk quantities of food is stored in small proportions
All perishable foods on display are kept at 5° C or below
All hot foods on display are stored at 60°C or above
Any price tags (bistro operations etc.) do not pierce food
All raw and ready to eat foods are displayed separately
A program is in place to clean entire food preparation and food services areas on a regular basis
All chemicals used for cleaning are safe to use around food
All equipment / Utensils are cleaned after use
All bench tops are wiped after use
FIRE SAFETY SYSTEMS, PROCEDURES & EQUIPMENT
Are fire alarm notifications directly transmitted to an off-site central monitoring station?
If yes, to whom?
Are inspections of smoke detection systems made periodically?
a. By whom?
b. How often?
c. How is this documented?
Are portable fire extinguishers inspected on a regular basis?
a. Who is responsible?
b. How often are they inspected?
c. How often are they professionally serviced?
d. Does a random review reflect regular inspections/servicing?
Is the automatic sprinkler system and its component parts (pumps, etc.) inspected?
a. By whom
b. Inspected weekly for gauge readings?
c. Trip tested periodically?
d. Flow tested annually?
e. Does a random review of maintenance records verify servicing and testing?
Does the hotel/resort have an emergency generator?
Capacity?
Frequency & duration of run testing?
Is a test log maintained?
Are kitchen/cooking protection systems serviced at least every six months?
Does a random review of maintenance records or posted inspection tags verify servicing?
Are there any special or unique protection systems?
If yes, please describe.
Is there a process for inspecting emergency lighting? If yes:
a. Who is responsible?
b. How often tested?
c. Are records maintained documenting the testing schedule?
Is there a process for inspecting exit signs? If yes:
a. Who is responsible?
b. How often tested?
c. Are records maintained documenting the testing schedule?
d. During this survey, were any areas observed lacking appropriate exit signs or directions?
Is there a process for inspecting fire doors? If yes:
a. Who is responsible?
b. How often tested?
c. Are records maintained documenting the testing schedule?
Are guidelines established regarding clear aisles and paths of egress?
a. During this survey, were any obstructions in the paths of egress noted?
b. Are appropriate signs, floor markings or other means of identification used to delineate egress paths in
back of the house areas?
Are emergency exit doors equipped with panic hardware?
Are emergency exit routes posted?
a. In guest rooms?
b. In employee areas?
c. In guest and staff lifts
d. In banquet and reception areas and restaurants
Are emergency guidelines posted or available in guest rooms?
Are smoke detectors fitted in guest rooms?
In other parts of the hotel?
Hard wired or independent units?
If independent units how frequently are battery tests/replacement conducted?
Are gas detector units fitted anywhere in the hotel?
What type & where?
Have smoke control flow diagrams been prepared for all air handling units?
Are smoke detectors in the main supply ducts for all units > 56 m3/min (2,000 CFM)?
Are smoke detectors in each return branch (for every floor) for units > 420 m3/ min (15,000 CFM) - in
addition to a detector in supply main?
View control diagrams for the control of smoke dampers with smoke detectors.
Are stairwells pressurized?
Is smoke venting provided for all elevator shafts?
When standby power is connected to lifts, is the machine room ventilation/air conditioning system also to be
connected to standby power?
Is there a dedicated exhaust system for each flammable and combustible liquid storage space?
Is there an explosion proof motor and spark proof fan for each flammable and combustible liquid storage
space?
View all smoke partitions on HVAC floor plans.
View all duct-mounted smoke detectors and dampers, and fire dampers on HVAC floor plans.
Check and verify that all duct mounted smoke and combination fire/smoke dampers are individually
numbered on HVAC floor plans? View preventative maintenance schedule.
VALET & OTHER PARKING
Are valet parking operations offered by the hotel either:
a. In-house?
b. Sub-contracted/third party?
Are vehicles parked internally or at other premises?
Are all employees or third parties so utilised screened, including motor vehicle records (MVR) and
appropriate licensing?
Are guest vehicle key controls in place?
Describe such controls.
Is pre-existing damage on guest vehicles noted and adequately recorded using a standard form?
Are car parking damages disclaimers in place and appropriately documented (e.g. on ticketing)?
Are all hotel cars, buses and limousines adequately and routinely inspected?
a. How often?
b. By whom?
c. Documented?
For all driving and pick up services offered by the hotel (both in-house and by third parties), is a seat-belt
policy clearly established?
a. Are signs posted in shuttle buses or motor vehicles requesting passengers to use their seat belts?
b. Are drivers of such vehicles instructed to verbally reinforce such safety instructions?
c. Are employees required to wear seat belts when operating vehicles
Does the hotel offer car parking services or a car parking area?
How many spaces?
Below ground, roof top or open area?
Is the car parking area owned and operated by the hotel – or is it managed by a third party?
If a “self parking” facility is maintained – is there adequacy of signage relating to:
a. Speed controls (eg signage)?
b. Speed inhibitors (eg speed bumps)?
c. Directional controls?
d. Wheel stops?
e. Signage relating to vehicle security?
f. CCTV coverage
g. Signage relating to costs and liabilities?
Is there an accommodation for disabled parking and access for emergency vehicles?
Are traffic controls (signage, ramps, speed-humps, etc.) observed in parking areas and on the grounds
during the survey clearly marked, maintained and/or posted?
a. Is yellow paint used to separate opposing vehicle lanes?
b. Are fire lanes established and posted?
c. During the survey, were fire lanes observed clear of vehicles?
d. If speed bumps exist, are motorists warned in some manner?
Are no trespassing signs posted?
If yes, where are they located and are they adequately maintained?
Are parking or vehicle movements affected by “after dark” conditions? Is lighting adequate?
Are mirrors used in those parking or pedestrian access areas with notable blind spots?
Are CCTV cameras utilised in car park areas and if so, how long are images retained for?
Is there constant monitoring from a control room?
Black and white or colour camera images?
CHILDREN'S FACILITIES & CHILD-MINDING
Childrens Clubs & Child Minding
Who provides such services?
Are adequate waivers in place limiting liability of the hotel to any injury or illness?
Is child minding limited to “in-room” service only?
Are food services permitted?
Is appropriate contractual protection if third party child minding services are utilised?
Child play areas & equipment
Is all play equipment constructed and installed in accordance with international safety standards?
Are appropriate maintenance inspections undertaken? By whom and with what frequency?
Is rubberised or “padded” flooring installed to minimise fall impacts?
Do all play areas (internal & external) have immediate access to emergency telephones?
Is appropriate signage posted detailing rules of all play equipment use?
LUGGAGE HANDLING & STORAGE FACILITIES
Is there a policy in place relating to unattended or abandoned luggage?
Obtain details of the same
Does the hotel have a secure storage area for baggage?
Is there a receipt system for the storage of baggage?
What protection of liabilities are offered or assumed with the storing of luggage and how are any restrictions
or limitations on the same conveyed to guests?
Is there a facility or service relating to the secure storage of valuables outside guest rooms (eg the storage
of firearms or oversized articles of value)?
Are security checks on stored luggage undertaken (eg explosives trace tests)?
FITNESS & HEALTH CENTRES
Are periodic inspections of fitness centres undertaken? If yes:
a. By whom?
b. How often?
c. Are these documented?
Are rules posted for fitness centre equipment use?
a. Do they include instructions for use of specific equipment?
b. Do they contain medical advisories?
c. Are minimum age restrictions posted?
Is the fitness area & guests using equipment supervised at all times?
What are the operating hours of the fitness Centre?
Are persons other than hotel guests able to utilise the fitness centre?
Are CCTV cameras installed?
If so are cameras monitored?
Are telephones or duress alarms inatlled?
SWIMMING POOLS, BEACHFRONTS & SPAS
Describe all pool, sauna and spa facilities in the hotel
Is a pool barrier erected that restricts access to the pool from other hotel areas?
Are gates and doors that forms part of the swimming pool barrier self closing and latching?
Is the outside of the pool barrier at least 1200 millimetres high all the way around?
Is the bottom of the pool barrier not more than 100 millimetres off the ground all the way around?
Is the surface directly beneath the pool barrier stable and not able to be eroded?
Are all vertical or near vertical members of the barrier not more than 100 millimetres apart?
Are all horizontal or near horizontal surfaces that form part of the barrier at least 900 millimetres apart?
Is the top of the pool barrier at least 1100 millimetres above the highest of any of the lower horizontal
surface/member?
Is the pool barrier well maintained (ie. no holes, loose or broken members, etc.)?
Is the top of the pool barrier at least 1200 millimetres away from any object that would enable a young child
to climb over the fence (e.g. BBQs, trees, rocks, shrubs, deckchairs, garden retaining walls, pool pumps and
housing)?
Do all of the pool gates:
Close by themselves from any open position, including when resting on the latches?
Have self latching devices that automatically secure the gates in the closed position immediately after
opening?
Latch securely when closing?
Open in a direction away from the pool?
Never get propped open/tied back or otherwise be obstructed from automatically closing?
Have a mechanism to release the latching devices at least 1500 millimetres above the ground or have a
shielded latch (so a young child cannot open the gates)?
Are latch release mechanisms at least 1400 millimetres above the highest lower horizontal surface?
Are throw rings available?
Is there a Shepherd’s Crook or pole or other life safety devices in place, highly visible, easily accessible and
in good repair?
Is there a clear separation for shallow/deep areas?
Are depths marked in feet and meters?
Are swimming pool rules & restrictions posted?
Are emergency phones available in the immediate area and are they clearly visible and marked?
How often is the water tested?
Are records documenting water tests maintained?
Are inspections of pool steps, ladders and railings performed weekly, including recording documentation?
Are electrical systems in the pool area, of a ground-fault circuit interrupter type?
Are pool lighting systems equipped with ground fault circuits and are these tested at least annually by a
certified electrician?
Is the pool supervised by trained life guards?
What are the operating hours of the pool?
Is there CCTV coverage of the pool and poolside areas?
Is resuscitation signage positioned in the poolside area?
Are pool drain covers in place, secure and in good condition?
Are ladders & handrails in place and in good repair?
Have remote drains been installed? Is there an accessible and clearly visible poolside stop switch for turning
off the pump in an emergency?
Is the pool pump room maintained in good repair? Are chemicals appropriately and safely stored and is
appropriate PPE provided (eg safety goggles)?
Is all food & drink services to poolside areas done so in break proof (non-glass) receptacles?
Is a chlorine or bromine system used for disinfection?
Are spa chemical quality assurance checks undertaken daily and documented?
Is an emergency phone located in close proximity to spas?
Are spas equipped with emergency shut off switched and timers (15 minute maximum one-run operations)?

Are spas fitted with maximum temperature control? What is the maximum temperature set?
Operating hours of spas?
Any age or time restrictions of use?
Is there a visual contrast between the spa floor and steps?
Is the flow of the spa textured in order to prevent slips?
What backflow prevention devices are installed in spas & how are they maintained?
How frequently are spa filters on pumps maintained?
What disinfection chemicals are used for the spas?
What safety rules are in place for spas? Are their restrictions by age? For persons with heart conditions?
Persons affected by alcohol? Etc.
Are rules posted for use of saunas/steam rooms?
Is a maximum time limit for use established and posted?
Is there a waterfront recreational area? If yes:
a. Have rules been posted?
b. Is there an emergency phone or directions to an emergency phone?
c. Is life saving equipment available?
Is there a warning system to notify guests using outdoor recreational areas of impending dangers (storms,
etc.)?
Are power boats (including jet-skis), non-powered watercraft (eg sea kayaks, sailing boats, wind-surfers - or
other water related equipment loaned, rented or leased to guests? If yes:
a. Are guidelines established for use?
b. Are minimum age requirements, based on equipment type established?
c. Is evidence of appropriate certifications or licensing, as required by local code or regulation required for
use?
d. Are there clearly documented “rules and conditions of use” in place and have these been reviewed by
local legal counsel?
e. Is there appropriate sign off and waiver of participants undertaken?
f. How often are the boats/equipment inspected/serviced and is this documented?
SPORTING FACILITIES & SERVICES
Tennis & Squash Courts
Is there clear & appropriate signage posted regarding rules of use and the safe use of tennis and squash
courts?
Access to emergency telephones?
Facilities available for the secure storage of items of value?
Restriction of use of courts (weather or time controlled)?
Sign in/sign out procedure?
Supervision?
Golf Courses
Is the golf course equipped with lightning protection systems?
Are golf carts inspected and serviced?
a. How often?
b. Are records maintained?
c. Are guidelines established for rental/use of the golf carts?
d. Are minimum age requirements established?
e. Are instructions clearly posted in/on the golf cart?
Are golf cart paths inspected?
a. By whom?
b. Frequency of inspections?
c. Are records maintained of these inspections?
Is there a warning system to notify guests using outdoor recreational areas of impending dangers (storms,
etc.)?
GARDENS, TERRACES & GROUNDS
Are tree branches checked and routinely trimmed?
Are all Pesticides, fertilizers and herbicides used and stored in a responsible manner? No spraying
undertaken within proximity of guests?
Are Paths and walkways routinely cleaned and kept clear of tripping hazards
Is all pooled water cleared after rains on all walkways and outdoor paths
Are all pathways appropriately lighted & checked for lux levels?
Are pathways of slip-proof construction?
Is all outdoor furniture routinely inspected and maintained? Is there a register for such furniture and related
inspection schedules?
Are all garden chemicals stored securely?
Are there MSDS for all garden chemicals?
Is all potting mix and mulch stored adequately and covered?
Are all outside areas & paths routinely checked for slip, trip & fall hazards?
GUEST ROOMS & FLOOR SAFETY
Bathrooms
Are floor and bath surfaces of bathrooms fitted with “slip strips” or an alternate slip-proof surface?
Are hand rails fitted on baths in the bathrooms?
Is hot water at outlets set for a maximum of 55 degrees and are guests able to modify output temperatures?

Are low allergen shampoos and soaps provided by the hotel for bathrooms?
Does the hotel supply razors in bathroom supplies and if so, do the suppliers of the same provide a
guarantee of quality in formal supply agreements?
Do such agreements include opportunities for direct recourse in the event of defective or spoiled products
(particularly for consumable lines such as toothpaste, mouthwash, etc)?
Hairdryers
Are hairdryer units supplied in bathrooms?
If so, are the units hardwired or free-moving?
If hardwired, are the hairdryers located in such a position as to not allow for direct drop into vanity basins or
baths?
Are hairdryers subject to annual electrical inspections?
Are hairdryers “tagged” following electrical inspections?
Cooking facilities
Are any rooms equipped with cooking equipment or facilities (i.e. toasters, microwave oven, bench top gas
or electric rings, conventional ovens)?
If gas fired appliances are supplied – are rooms equipped with gas leakage detection devices?
Are cooking equipment and devices routinely subject to periodic inspections?
Is all electrical cooking equipment “tagged” following electrical inspections?
Internet & modems
Are surge protectors provided for computer outlets?
Steam Irons
Are irons routinely inspected for electrical safety & appropriately tagged?
Are irons fitted with thermostatically regulated cut-out switches?
Power points and outlets
Are child proof plugs available on request?
Are double adaptors, power adaptors and/or extension cords available for guest use?
Is issuance recorded and are the same adequately inspected and maintained?
Cots, high-chairs and strollers
Does the hotel provide any of the above for guests with children?
Are they adequately maintained and inspected?
Do all children’s furniture and accessories comply with recognised safety standards?
Umbrellas
Does the hotel provide guests with umbrellas?
How is issuance and return of umbrellas recorded?
Balconies
Are balustrades correct height with no climb points and structurally sound?
Is balcony furniture in good condition and kept away from balustrade?
Are warning signs posted regarding the hazards of leaving young children unattended on balconies?
Are other warnings posted ie maximum capacity?
Are verandah railings routinely checked & maintained?
Are room windows 'openable' by guests?
Is drying of clothing and towels on verandah discouraged?
Check List
YES NO COMMENTS & NOTES

By whom?

Describe!

Describe!

If yes, describe program

เขขาพพขนทททออบอากาศ
Hotel Live Date 01/02/2016
ENGINEERING - Prioritization Status Duratio Start
n
Preventive, Repairs & Maintenance (Days)
Customer / User (Staffs) / User (Head Quarter)
No. Preventive & Maintenance Program
1 Develop preventive maintenance program - Room 2 Set Up Pending 90 1-Sep-15
2 Develop preventive maintenance program - Public a2 Set Up 0
3 Develop preventive maintenance program - Equipm 2 Set Up 0
4 Determine water treatment for central plant 2 Set Up 0
5 Develop Chiller, KWH, Gass, Watertemp/pressure
Logs 2 Set Up
and Meter logs 0
6 Evaluate preventive and maintenance program 1 Prepare 0
7 Schedule preventive and maintenance program 2 Set Up 0
8 Maintenance Inventory
9 Finalize items & Quantities 2 Set Up 0
10 Review samples/ pricing 2 Set Up 0
11 Order final selection 2 Set Up 0
12 Receive final selection 3 Action 0
13 Stock 3 Action 0
14 Maintenance Tools
15 Finalize items & Quantities 2 Set Up 0
16 Review samples/ pricing 2 Set Up 0
17 Order final selection 2 Set Up 0
18 Receive final selection 3 Action 0
19 Stock 2 Set Up 0
20 Two-way Radios 2 Set Up 0
21 Maintenance Equipment
22 Finalize items & Quantities 2 Set Up 0
23 Review samples/ pricing 2 Set Up 0
24 Order final selection 2 Set Up 0
25 Receive final selection 3 Action 0
26 Stock 2 Set Up 0
27 Printing Materials
28 Maintenance Performed Courtesy Note 1 Prepare 0
29 Safety
30 Ensure Fire Extinguishers are in place 3 Action 0
31 Develop Safety Committee 2 Set Up 0
32 Model Rooms
33 Coordinate move of Model rooms 2 Set Up 0
34 Repair Response System
35 Develop work order system 2 Set Up 0
36 Research and procure work order software 1 Prepare 0
37 Training
38 Guest Key Card System Training 2 Set Up 0
39 Television/ Moview Training 2 Set Up 0
40 Mechanical/HVAC training 2 Set Up 0
41 Guestroom PM program training 2 Set Up 0
42 Public space PM program training 2 Set Up 0
43 Building management system training 2 Set Up 0
44 Signage
45 Select and Procure Interior signage 2 Set Up 0
46 Select and Procure Exterior signage 2 Set Up 0
47 Pre-Opening Office
48 Locate and Prepare Pre-opening offices 2 Set Up 0
49 Relocate Pre-Opening offices to hotel 3 Action 0
50 Develop MOD Manual
51 Develop Risk Management Manual/evacuation Plan 1 Prepare 0
52 Obtain Fire department approval of Fire/Evacuation 2 Set Up 0
53 Contract maintenance and service agreements 2 Set Up 0
54 Construction/Building Preparation
55 Kitchen / Restaurant / Café 0
56 Substantial Completion 2 Set Up 0
57 Submit punch list to Chef, F&B for comments 2 Set Up 0
58 Punch list itmes corrected 3 Action 0
59 Area cleaned 3 Action 0
60 Retail / Lobby / Guestroom / Common Area / Kid zone 0
61 Substantial Completion 2 Set Up 0
62 Submit punch list to Master, Assistant Master for c 2 Set Up 0
63 Punch list itmes corrected 3 Action 0
64 Area cleaned 3 Action 0
65 Building Exterior / Landscaping /BackOfHouse /Office 0
66 Substantial Completion 2 Set Up 0
67 Submit punch list to Master, Assistant Master for c 2 Set Up 0
68 Punch list itmes corrected 3 Action 0
69 Area cleaned 3 Action 0
70 Uniform Room / Administrative/ Front Office 0
71 Substantial Completion 2 Set Up 0
72 Submit punch list to Master, Assistant Master for c 2 Set Up 0
73 Punch list itmes corrected 3 Action 0
74 Area cleaned 3 Action 0
75 Secure Background Music
76 Design Received 2 Set Up 0
77 Design Approved 3 Action 0
78 Service installed and tested 3 Action 0
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Hotel Live Date 01/02/2016
SALES & MARKETING PLAN Prioritization Status Duratio Start
n
( Days )
Customer / User (Staffs) / User (Head Quarter)
No. Hotel Positioning
1 Develop Hotel Unique Selling Propositions per Mark 1 Prepare Pending 90 1-Sep-15
2 Complete Competitor Analysis 2 Set Up 0
3 Complete SWOT Analysis 2 Set Up 0
4 Story for Design, Care, Authenticity, Pricing Analysis1 Prepare 0
5 Hotel Sales Collateral
6 Develop facilities guide/presentation folder/fact she 1 Prepare 0
7 Develop Pre-Opening Brochure 1 Prepare 0
8 Develop Permanent Brochure 2 Set Up 0
9 Develop ancillary sales collateral/stationery 1 Prepare 0
10 Develop Press Kit 1 Prepare 0
11 Develop Property Maps 2 Set Up 0
12 Photography/Video 3 Action 0
13 Coordinate photo shoot for permanent brochure 3 Action 0
14 Photography available 3 Action 0
15 Image/ Brand
16 Conduct image/brand exercise 1 Prepare 0
17 Develop positioning statement 1 Prepare 0
18 Develop Tag Lines 1 Prepare 0
19 Develop Logo(s) 1 Prepare 0
20 Develop Graphics Standards Manual 1 Prepare 0
21 Marketing Plan
22 Purpose 1 Prepare 0
23 Appoint Marketing Plan Co-Ordinator 3 Action 0
24 Appoint Sales Executive 3 Action 0
25 Acquisition Plan to be formulated 2 Set Up 0
26 Acquisition Plan to be approved 3 Action 0
27 Develop Gift Certificates 3 Action 0
28 Indentify direct mail/email databases for leisure mar2 Set Up 0
29 Initiate direct mail/email campaign 2 Set Up 0
30 Develop Media Visit Schedule 2 Set Up 0
31 Establish listing/contact with local organizations 2 Set Up 0
32 Advertising
33 Develop advertising/media plan by market segment1 Prepare 0
34 Create advertising 1 Prepare 0
35 Media Buys 2 Set Up 0
36 Establish Tracking Mechanism for advertising campa2 Set Up 0
37 Launch Advertising Campaign 3 Action 0
38 Establish Listings in Directories (Hotel guide, Official1 Prepare 0
39 Develop in-room TV Promotion video 2 Set Up 0
40 Establish local yellow pages line listing 1 Prepare 0
41 Rates Structure
42 Complete and Submit Rate Builder 1 Prepare 0
43 Rate Grid to be approved 1 Prepare 0
44 Establish Room Types/Categories 1 Prepare 0
45 Establish Room Number 1 Prepare 0
46 Package program and detailed 1 Prepare 0
47 Contract Agreement/ Sales Proposal
 48 Draft of Agent Contract agreement per market 1 Prepare 0
49 Contract Validity 1 Prepare 0
50 Seasonal Rate Table 1 Prepare 0
51 Package policy (Breakfast,Lunch,Dinner,Transfer) 1 Prepare 0
52 Stimulated Promotion (early bird, bonus night,disco 1 Prepare 0
53 Cancellation & No Show policy 1 Prepare 0
54 Children policy 1 Prepare 0
55 Exta Bed policy 1 Prepare 0
56 Baby Cot Policy 1 Prepare 0
57 Terms and Agreement 1 Prepare 0
58 Termination of Contract 1 Prepare 0
59 Soft Opening Programme
60 Determine Target Groups 2 Set Up 0
61 Determine pre-opening programmes 2 Set Up 0
62 Establish Pre-opening Date 2 Set Up 0
63 Select client/VIP & gifts 2 Set Up 0
64 Determine list of attendees 2 Set Up 0
65 Develop invitation and its lists 2 Set Up 0
66 Mail invitations 3 Action 0
67 Develop Program 3 Action 0
68 Budeget 3 Action 0
69 Staffing needs 3 Action 0
70 Parking & Transportation 3 Action 0
71 Floral and Decorations 3 Action 0
72 Entertainment 3 Action 0
73 Photography 3 Action 0
74 Develop F&B Menus 3 Action 0
75 Procure Food & Beverage 3 Action 0
76 Develop Amenities 3 Action 0
77 Hotel Opening Programme
78 Determine official opening date 2 Set Up 0
79 Determine Target Groups 2 Set Up 0
80 Determine Programme 2 Set Up 0
81 Develop invitation and its lists 2 Set Up 0
82 Mail invitations 2 Set Up 0
83 Develop Program 2 Set Up 0
84 Budget 3 Action 0
85 Staffing needs 3 Action 0
86 Parking & Transportation 3 Action 0
87 Floral and Decorations 3 Action 0
88 Entertainment 3 Action 0
89 Develop Acitivities for Guests 3 Action 0
90 Photography 3 Action 0
91 Develop Menus 3 Action 0
92 Procure Food & Beverage 3 Action 0
93 Develop Amenities 3 Action 0
94 Trial Visits
95 Management/Staff Overnights for Testing 4 Test 0
96 Friends & Family Overnights and Feedback 4 Test 0
97 VIP Overnights and Feedback 4 Test 0
98 Hotel Branding
99 Minimum Branding Requirements ascertained 1 Prepare 0
100 Minimum Branding Requirements ordered 1 Prepare 0
101 Hotel Brochure finalised 2 Set Up 0
102 Hotel Signage finalised 2 Set Up 0
103 Corporate Flags ordered 2 Set Up 0
104 Brochure Rack and Brochures ordered 2 Set Up 0
105 Hotel Stationery finalised and ordered 2 Set Up 0
106 Key Cards designed 1 Prepare 0
107 Internal Signage agreed 1 Prepare 0
108 Marketing Material ordered 2 Set Up 0
109 Branding Checklist Completed 3 Action 0
110 Revenue Management
111 Implement group pace report 1 Prepare 0
112 Implement group evaluator model 1 Prepare 0
113 Establish stretch goals 1 Prepare 0
114 Establish group room contribution goals for Sales 1 Prepare 0
115 Develop daily transient demand by season 2 Set Up 0
116 Develop merchandising meeting agenda 1 Prepare 0
117 Develop daily/weekly/monthly reporting 2 Set Up 0
118 Develop forecasting system (daily, weekly, monthly,2 Set Up 0
119 Develop Selling Strategy Calendar 1 Prepare 0
120 Set Initial Selling Strategies 1 Prepare 0
121 Reservations
122 Complete Basic Confirmation Lettter 1 Prepare 0
123 Create Insert with Cancellation/change policy 1 Prepare 0
124 Conduct Area/Suite Naming Exercise 2 Set Up 0
125 Reservations Sales Agents Training 2 Set Up 0
Load revenue management information
1 Prepare
126 (set selling strategies and restrictions) 0
127 Develop PMS Configuration documentation 2 Set Up 0
128 Hotel Web Page
129 Research web hosting 1 Prepare 0
130 Select web host 1 Prepare 0
131 Design Web pages 1 Prepare 0
132 Hotel.com Web Entry 1 Prepare 0
133 Hotel Fact Sheet submitted 1 Prepare 0
134 Pictures submitted 1 Prepare 0
135 Develop On-line Reservation web page 2 Set Up 0
136 Test & Feedback 3 Action 0
137 Load for public use 2 Set Up 0
138 Hotel Social Medias/ E-Commerce
139 Facebook, Line, Instragram, Twitter Entry ect. 1 Prepare 0
140 Hotel Fact Sheet submitted 1 Prepare 0
141 Pictures submitted 1 Prepare 0
142 Spreading The Word 0
143 Publicity 2 Set Up 0
144 Promotions 2 Set Up 0
145 Sales Goals and Action Plans 1 Prepare 0
146 Hotel Budgets
147 Draft 12 mth Operating Budget 2 Set Up 0
148 Draft Pre-Opening & Grand Opening Budet 2 Set Up 0
149 Draft Capex Budget 2 Set Up 0
150 Design Profit & Loss (P&L) Review 2 Set Up 0
0
Due / Finish Count Task Assigned/ Remarks
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Hotel Live Date 01/02/2016
QUALITY PLAN - Front Office Prioritization Status Duration
( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Operation Tasks & Manual
1 Obtain Quality Operating Standards Manual 2 Set Up Pending 90
2 Customise Minimum GUEST Service Standards 2 Set Up 0
3 Communicate Minimum GUEST Service Standards 1 Prepare 0
4 Implement GUEST Feedback System 2 Set Up 0
5 Establish Front Office form 1 Prepare 0
6 Establish Staff Scheduling 3 Action 0
7 FRONT OFFICE
8 Establish Standard Check In 2 Set Up 0
9 Welcome note 1 Prepare 0
10 Welcome drink 2 Set Up 0
11 Cold Towel - scents 1 Prepare 0
12 Hand garland - Thai flower 1 Prepare 0
13 Candy for kids 1 Prepare 0
14 Magic 2 Set Up 0
15 Newspaper 1 Prepare 0
16 Skill Training 2 Set Up 0
17 Establish Standard Check Out 2 Set Up 0
18 Farewell Gift 2 Set Up 0
19 Thank you note 1 Prepare 0
20 Skill Training 2 Set Up 0
21 Establish V.I.P Procedures 1 Prepare 0
22 Honeymoon 1 Prepare 0
23 Recovering 1 Prepare 0
24 Apologies 1 Prepare 0
25 Bathday 1 Prepare 0
26 Returning 1 Prepare 0
27 Establish Concierge Procedures 2 Set Up 0
28 Skill Training 2 Set Up 0
29 Establish Guest Activities 2 Set Up 0
30 Book 1 Prepare 0
31 Magazine 1 Prepare 0
32 DVD 1 Prepare 0
33 Game 1 Prepare 0
34 Playing Card 1 Prepare 0
35 Playing Game 1 Prepare 0
36 Kid Facilities 2 Set Up 0
37 Skill Training 2 Set Up 0
38 Establish Guest Excursion 2 Set Up 0
39 Skill Training 2 Set Up 0
40 Establish Guest Entertainment Level and Authorization2 Set Up 0
41 Establish Complain Handling Procedures 2 Set Up 0
42 Align Cashier Procedure with Accounting Department 2 Set Up 0
43 Establish Guest Directory 1 Prepare 0
44 Review samples 1 Prepare 0
45 Develop content/ mock-up 3 Action 0
46 Review proof 2 Set Up 0
47 Print final collateral 2 Set Up 0
48 Conduct PMS Training 3 Action 0
49 Equipment
50 Equipment 2 Set Up 0
51 Requirements Specified 1 Prepare 0
52 Luggage Trolley 1 Prepare 0
53 IT Support Equipment (adaptor,charger) 2 Set Up 0
54 Quantities and Specifications established 1 Prepare 0
55 Delivery Dates Confirmed 2 Set Up 0
56 Asset Register opened 3 Action 0
57 GUEST Supplies
58 GUEST Stationery 1 Prepare 0
59 Quanities Specified 1 Prepare 0
60 Par Stock Established 1 Prepare 0
61 Quality Specifications Set 1 Prepare 0
62 Orders Placed 2 Set Up 0
63 Delivery Dates Confirmed 3 Action 0
64 Secure Storage 2 Set Up 0
65 Opening Inventory Taken 2 Set Up 0
66 Hotel Budgets
67 Draft 12 mth Operating Budget 2 Set Up 0
68 Draft Capex Budget 2 Set Up 0
69 Design Profit & Loss (P&L) Review 2 Set Up 0
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Hotel Live Date ###
QUALITY PLAN - F&B Prioritization Status Duration
( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Café Concept
1 Develop F&B Outlet Concept 1 Prepare Pending 90
2 Café Concept 1 Prepare 0
3 Café Theme 1 Prepare 0
4 Café Name 2 Set Up 0
5 Café's Marketing 2 Set Up 0
6 Operating Hours 2 Set Up 0
7 Seating Capacity 1 Prepare 0
8 Contract GUEST Valet/ Laundry see Housekeeping 2 Set Up 0
9 Contract GUEST Transport 2 Set Up 0
10 Menu Planning 2 Set Up 0
11 Menu Listing 2 Set Up 0
12 Menu Tastings 3 Action 0
13 Menu Costings 2 Set Up 0
14 Develop Standard Recipes 2 Set Up 0
15 Menu Pricing finalised 2 Set Up 0
16 Table Layouts and Station Plan 1 Prepare 0
17 Centrepieces 2 Set Up 0
18 Linen/ Table Mats 2 Set Up 0
19 Equipment specifications 1 Prepare 0
20 Equipment ordered (see Purchasing) 2 Set Up 0
21 Equipment commissioning complete 3 Action 0
22 Delivery date confirmed 3 Action 0
23 Furniture specifications 1 Prepare 0
24 Furniture ordered (see Purchasing) 2 Set Up 0
25 Furniture commissioning complete 3 Action 0
26 Delivery date confirmed 3 Action 0
27 Entertainment 2 Set Up 0
28 Sound System 2 Set Up 0
29 Beverage Concept
30 Operating Hours 2 Set Up 0
31 STAFFING Levels 2 Set Up 0
32 Beverage, Coffee & Wine List Finalised 1 Prepare 0
33 Beverage, Coffee & Wine List Costed 1 Prepare 0
34 Drinks Pricing 2 Set Up 0
35 Service Levels 2 Set Up 0
36 Equipment specifications 1 Prepare 0
37 Equipment ordered (see Purchasing) 2 Set Up 0
38 Equipment commissioning complete 3 Action 0
39 Machine specifications 1 Prepare 0
40 Machine ordered (see Purchasing) 2 Set Up 0
41 Machine commissioning complete 3 Action 0
42 Delivery date confirmed 3 Action 0
43 Room Service
44 Operating Hours 0
45 STAFFING Levels 0
46 Service Levels 0
47 Menu Planning 0
48 Menu Costings 0
49 Menu Pricing finalised 0
50 Menus to Print 0
51 Equipment specifications 0
52 Equipment ordered (see Purchasing) 0
53 Equipment commissioning complete 0
54 Delivery date confirmed 0
55 Kitchen
56 Determine Kitchen smallwares 2 Set Up 0
57 Specify kitchen smallwares 2 Set Up 0
58 Order kitchen smallwares 2 Set Up 0
59 Delivery date confirmed 3 Action 0
60 Equipment commissioning complete 3 Action 0
61 STAFFING Levels
62 Working Hours 1 Prepare 0
63 Manning & Hiring 2 Set Up 0
64 Kitchen 2 Set Up 0
Chef/ Steward
Service Personnel/ Bartender/ Hostress/ Cleaner
Security/ Engineer
65 Staff Uniform 1 Prepare 0
66 Sourcing of Designer/ Supplier 1 Prepare 0
67 STAFFING Levels 1 Prepare 0
68 Set-up F&B Schedules 2 Set Up 0
69 Set-up Logbook system 2 Set Up 0
70 Operation Tasks & Manual
71 Service Levels 2 Set Up 0
72 Service Standards Policy/ Manual 2 Set Up 0
73 Sequence of Service 1 Prepare 0
74 F&B Rules & Regulations 2 Set Up 0
75 Pictorial of Table Top Set-up 2 Set Up 0
76 Café & Bar Services 2 Set Up 0
77 Stewarding 2 Set Up 0
78 Paper - Menu Layout / Press Release 1 Prepare 0
79 Presentation & Pictorial 3 Action 0
Food
Beverage
80 Menu Training 3 Action 0
81 Menus to Print 2 Set Up 0
82 Delivery of Menu 3 Action 0
83 Set-up Staff Scheduling 2 Set Up 0
84 Establish F&B Form 2 Set Up 0
85 Purchasing
86 Linen 0
87 Specifications confirmed 1 Prepare 0
88 Orders Placed 2 Set Up 0
89 Delivery Dates Confirmed 3 Action 0
90 Cutlery 0
91 Specifications confirmed 1 Prepare 0
92 Orders Placed 2 Set Up 0
93 Delivery Dates Confirmed 3 Action 0
94 Crockery 0
95 Specifications confirmed 1 Prepare 0
96 Orders Placed 2 Set Up 0
 97 Delivery Dates Confirmed 3 Action 0
98 Glassware 0
99 Specifications confirmed 1 Prepare 0
100 Orders Placed 2 Set Up 0
101 Delivery Dates Confirmed 3 Action 0
102 Decoration & Props 0
103 Specifications confirmed 1 Prepare 0
104 Orders Placed 2 Set Up 0
105 Delivery Dates Confirmed 3 Action 0
106 Equipment/ Utensil/ Machine 0
107 Specifications confirmed 1 Prepare 0
108 Orders Placed 2 Set Up 0
109 Delivery Dates Confirmed 3 Action 0
110 F&B Inventories 0
111 Develop Kitchen par stock 2 Set Up 0
112 Develop master beverage/bar par stock and wine list 2 Set Up 0
113 Procure opening F&B inventories 2 Set Up 0
114 Miscellenous/ Collaterals 0
115 Shopstick,Blender,Ice Machine,Washing Machine ect. 1 Prepare 0
116 Sugar sachet/ white 1 Prepare 0
117 Sugar Sachet/ brown 1 Prepare 0
118 Straw package/holder 1 Prepare 0
119 Toothpick package/ holder 1 Prepare 0
120 Chopstick package 1 Prepare 0
121 Coasters 1 Prepare 0
122 Cocktail Napkin 1 Prepare 0
123 Napkin paper 1 Prepare 0
124 Glass cover 1 Prepare 0
125 Take away box (small/large) 1 Prepare 0
126 Captain's Order slip 2 Set Up 0
127 Cleaning Detergent 2 Set Up 0
128 Conferencing
129 Conferencing Layouts 0
130 Conferencing Packages 0
131 Specify Conferencing Equipment 0
132 Order Conferencing Equipment 0
133 Delivery Dates Confirmed 0
134 Equipment commissioning complete 0
135 Technical support available 0
136 Storage and Control
137 Arrange suitably secured storage 2 Set Up 0
138 Complete Asset Register 2 Set Up 0
139 Complete Opening Stock Inventories 2 Set Up 0
140 Obtain Quality Operating Standards Manual 1 Prepare 0
141 Issue Minimum Operating Standards to Heads of Departments1 Prepare 0
142 Customise Minimum GUEST Service Standards 1 Prepare 0
143 Communicate Minimum GUEST Service Standards 1 Prepare 0
144 Schedule Pre-opening Quality Assurance Assessment 3 Action 0
145 Obtain required International Grading 2 Set Up 0
146 Implement GUEST Feedback System 2 Set Up 0
147 Hotel Budgets
148 Draft 12 mth Operating Budget 2 Set Up 0
149 Draft Capex Budget 2 Set Up 0
150 Design Profit & Loss (P&L) Review 2 Set Up 0
 Start Due / Finish Count Task Remarks
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Hotel Live Date 01/02/2016
QUALITY PLAN - Housekeeping Prioritization Status Duration
( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Operation Tasks & Manual
1 Obtain Quality Operating Standards Manual 2 Set Up Pending 90
2 Issue Minimum Operating Standards to Heads of Departments1 Prepare 0
3 Customise Minimum GUEST Service Standards 1 Prepare 0
4 Communicate Minimum GUEST Service Standards 1 Prepare 0
5 Schedule Pre-opening Quality Assurance Assessment 2 Set Up 0
6 Obtain required Standard Assessment Grading 2 Set Up 0
7 Implement GUEST Feedback System 2 Set Up 0
8 Establish HSK form 1 Prepare 0
9 Establish Staff Scheduling 2 Set Up 0
10 HOUSEKEEPING
11 Equipment 1 Prepare 0
12 Cleaning supplies 1 Prepare 0
13 Requirements Specified 1 Prepare 0
14 Housekeeping Trolleys 2 Set Up 0
15 Vacuum Cleaners 2 Set Up 0
16 Cleaning Smalls 2 Set Up 0
17 Quantities and Specifications established 1 Prepare 0
18 Review samples / pricing 1 Prepare 0
19 Order final selection 2 Set Up 0
20 Delivery Dates Confirmed 3 Action 0
21 Asset Register opened 2 Set Up 0
22 Linen & Towels
23 Develop bed linen & Bath standard 1 Prepare 0
24 Quanities Specified 1 Prepare 0
25 Par Stock Established 1 Prepare 0
26 Quality Specifications Set 1 Prepare 0
27 Review samples / pricing 2 Set Up 0
28 Orders Placed 2 Set Up 0
29 Delivery Dates Confirmed 3 Action 0
30 Wash 3 Action 0
31 Secure Storage 2 Set Up 0
32 Opening Inventory Taken 3 Action 0
33 GUEST Supplies
34 Quanities Specified 1 Prepare 0
35 Par Stock Established 1 Prepare 0
36 Quality Specifications Set 1 Prepare 0
37 Review samples / pricing 1 Prepare 0
38 Orders Placed 2 Set Up 0
39 Delivery Dates Confirmed 3 Action 0
40 Wash 3 Action 0
41 Secure Storage 2 Set Up 0
42 Opening Inventory Taken 2 Set Up 0
43 GUEST Bathroom Amenities 1 Prepare 0
44 GUEST Stationery 1 Prepare 0
45 GUEST Beverage Supplies 1 Prepare 0
46 Quanities Specified 1 Prepare 0
47 Par Stock Established 1 Prepare 0
48 Quality Specifications Set 1 Prepare 0
49 Orders Placed 2 Set Up 0
50 Delivery Dates Confirmed 3 Action 0
51 Secure Storage 2 Set Up 0
52 Opening Inventory Taken 2 Set Up 0
53 KID Amenities 1 Prepare 0
54 Quanities Specified 1 Prepare 0
55 Orders Placed 3 Action 0
56 Minimum Branding
57 Checklist Completed 2 Set Up 0
58 Outsourcing 1 Prepare 0
59 Housekeeping Contract Cleaning 2 Set Up 0
Service Level Agreement finalised
60 Laundry 2 Set Up 0
Service Level Agreement finalised
61 Public Area Contract Cleaning 2 Set Up 0
Service Level Agreement finalised
62 Pest Control 2 Set Up 0
Service Level Agreement finalised
63 All Contractors to undergo Induction Training 3 Action 0
64 Inventory System Set up 2 Set Up 0
Develop list of inventory FF&E/Guest Supply
65 Develop procedures of public area care 2 Set Up 0
66 Min Bar 2 Set Up 0
Service Level Agreement finalised
67 Floral Arrangement (if any) 2 Set Up 0
Service Level Agreement finalised
68 Uniform & Laundry
69 Contract Valet Dry Cleaning Service 1 Prepare 0
70 Establish quantities and specifications 1 Prepare 0
71 Complie a list of contractors 1 Prepare 0
72 Preceive proposals 2 Set Up 0
73 Service active 3 Action 0
74 Develop uniform insuance/ storage procedures 2 Set Up 0
75 Develop procedures of uniform issueing/caring/dropping 2 Set Up 0
76 Pest Control
77 Outsourcing 1 Prepare 0
78 Vendors Lists 1 Prepare 0
79 Put in place outsourcing contracting 2 Set Up 0
80 Hotel Budgets
81 Draft 12 mth Operating Budget 2 Set Up 0
82 Draft Capex Budget 2 Set Up 0
83 Design Profit & Loss (P&L) Review 2 Set Up 0
84 0
 Start End Count Down Task Assigned/ Remarks
Owned By

1-Sep-15 30-Nov-15 -1282

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Hotel Live Date 01/02/2016
STAFFING Prioritization Status Duration Start
( Days )

Customer / User (Staffs) / User (Head Quarter)

No. Operational Task & Manual
1 Finalise STAFFING Guide - HQ 1 Prepare Pending 90 1-Sep-15
2 Finalise STAFFING Guide - Property 1 Prepare 0
3 Develop Hiring Schedule 1 Prepare 0
4 Finalise Salary & Benefits Budget 1 Prepare 0
5 Obtain HR Operating Standards Manual 2 Set Up 0
6 Establish Conditions of Employment 1 Prepare 0
7 Establish Orientation Guidelines 1 Prepare 0
8 Draw up Contracts of Employment 1 Prepare 0
9 Confirm Employment Policies 1 Prepare 0
10 Establish Hotel Rules 1 Prepare 0
11 Obtain HR Forms 1 Prepare 0
12 Hours of Work 1 Prepare 0
13 Time Clocks/ Time Keeping 1 Prepare 0
14 Worker's Compensation Leave 1 Prepare 0
15 Type of Leaves 1 Prepare 0
Sick Leave
Maternity Leave
Childbirth Support Leave (new)
Personal Leave
Vacation Leave
Temple Period Leave/ Pilgrimage Leave
Military Leave
Education/Training/Researching Leave
Operational Leave for International
Organization
Spouse Leave
Rehabilitation Leave (new)

16 Set-up Organization Chart - HQ 1 Prepare 0

17 Set-up Organization Chart - Property 1 Prepare 0
18 Establish Performance Expectations
19 Issue Job Descriptions 0
20 Issue GUEST Service Standards 0
21 Arrange for Probationary Performance Reviews 1 Prepare 0
22 Develop Incentive Plans 1 Prepare 0
23 Leadership Team 2 Set Up 0
24 Sales manager/Reservation Sales Agents 2 Set Up 0
25 Managers 2 Set Up 0
26 Employees 2 Set Up 0
27 Develop Reward/recognition programs 2 Set Up 0
28 Full Timers 2 Set Up 0
29 Part Timer 2 Set Up 0
30 Hourly employees 2 Set Up 0
31 Determine Outsourcing Requirements
32 Housekeeping 2 Set Up 0
33 Service Level Agreement finalised 2 Set Up 0
34 Laundry 2 Set Up 0
35 Service Level Agreement finalised 2 Set Up 0
36 Contract Cleaning 2 Set Up 0
37 Service Level Agreement finalised 2 Set Up 0
38 Maintenance 2 Set Up 0
39 Service Level Agreement finalised 2 Set Up 0
40 Part Timer 2 Set Up 0
41 Service Level Agreement finalised 2 Set Up 0
42 Intership 2 Set Up 0
43 Service Level Agreement finalised 2 Set Up 0
44 Security 2 Set Up 0
45 Service Level Agreement finalised 2 Set Up 0
46 STAFF Transport 2 Set Up 0
47 Service Level Agreement finalised 2 Set Up 0
48 Customise Position Specifications 1 Prepare 0
49 Develop Hiring Schedule 1 Prepare 0
50 Develop Training Schedules 2 Set Up 0
51 Confirm Training Dates & Providers 3 Action 0
52 Recruitment & Hiring
53 Select Search Firms/ Channel 1 Prepare 0
54 Screening 2 Set Up 0
55 Interview Appointment 2 Set Up 0
56 Conduct the Interview 3 Action 0
57 Conclusion Candidate Selection 3 Action 0
58 Offer Contract agreement 3 Action 0
59 Health Check Up Program Set Up 1 Prepare
60 Health Check Up prior to work as per program 3 Action 0
61 Hire Senior Management Team - HQ
62 Chief Executive Officer 1 Prepare Completed 0
63 Manager of Site Development & Asset 1 Prepare 0
64 Group General Manager 1 Prepare 0
65 Director of Operation 1 Prepare Completed 0
66 Manager of Design and Engineer 1 Prepare Completed 0
67 Manager of Food & Beverage 1 Prepare 0
68 Manager of Human Resources 2 Set Up 0
69 Financial Controller 1 Prepare 0
70 Manager of Sales, Marketing & Communication 1 Prepare 0
71 Manager of Revenue and Distribution 2 Set Up 0
72 Manager of Web & Information Technology 1 Prepare 0
73 Chief Engineer, Operation 2 Set Up 0
74 Hire Management Support Team
75 Associate of Site Development 1 Prepare Completed 0
76 Engineering Supervisor 2 Set Up 0
77 Revenue and Distribution Officer 2 Set Up 0
78 Call Center, Guest Service Express 2 Set Up 0
79 Sales Officer 2 Set Up 0
80 PR & Marketing Communications Officer 2 Set Up 0
81 Executive Chef 2 Set Up 0
82 Chief Accountant 2 Set Up 0
83 Purchasing & Cost Controller Manager 2 Set Up 0
84 Receiving and Store Manager 2 Set Up 0
85 Account Payable 2 Set Up 0
86 Account Receivable 2 Set Up 0
87 Accountant 2 Set Up 0
88 Messenger 2 Set Up 0
89 Account & Administrative Assistant 1 Prepare Completed 0
90 Hire Property Master
 91 Hotel Master - GM 1 Prepare 0
92 Hire Assistant Master / Department Heads
93 AM - Executive (RSVN,Service Express) 2 Set Up 0
94 AM - FO 2 Set Up 0
95 AM - FB 2 Set Up 0
96 AM - Chef 2 Set Up 0
97 AM - HSK 2 Set Up 0
98 Hire Junior Management
99 Hire Service and Support STAFF - FULL TIMER 2 Set Up 0
100 Hire Service and Support STAFF - PART TIMER 2 Set Up 0
101 Schedule Training
102 Induction Training 3 Action 0
103 Develop Job Skill Training by Department 2 Set Up 0
104 Skills Training 3 Action 0
105 Train the Trainer (Skills and Knowledge Training) 2 Set Up 0
106 Active Listening/ Effective Communication 2 Set Up 0
107 Effective Coaching 2 Set Up 0
108 Systems Training (PMS & POS) 2 Set Up 0
109 Emergency Procedures 2 Set Up 0
110 Management Training
111 Company Orientation 1 Prepare 0
112 Interview/ Recruitment Training 1 Prepare 0
113 Employee Dinning Room
114 Develop Hours of operation 1 Prepare 0
115 Staggered Meal Periods 1 Prepare 0
Due / FinishCount Down Task Assigned/ Remarks
Owned By

30-Nov-15 -1282
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Hotel Opening Check List
1. Visit of General Manager to Head Office
1.1. Introduction
1.2 Coordination
1.3 Orientation
1.4 Meeting with Department Head
2. Human Resources - Pre-Opening Check List
2.1 Human resource Survey
2.2 Staffing plan
2.3 Staffing plan revisions
2.4 Hotel Human Resource Manager

3. Training - Pre-Opening Check List

3.1 Training Schedules

4. Finance & Business Support - Pre-Opening Check List

4.1 Introduction
4.2 Control of Pre-Opening Budget
4.3 Recruitment & Training of Hotel Accounting Prsonnel
4.4 Relations with Outside Auditors
4.5 Relation with Local Legal Counsel
4.6 Relationship with Bankers
4.7 Relationship with Government Officials
4.8 Activities to be discussed with the General Manager
4.9 Hotel Policies to be approved by the General Manager
4.10 Hotel Credit policy
4.11 Design of Hotel Printed Forms
4.12 Computer Installations
4.13 Receipt and Control of Pre-Opening Merchandise
4.14 Security of Furniture, Fixture and Equipment Expendables
4.15 Offices and Store Rentals
4.16 Control of Ocst of Pre-Opening
4.17 Insurance
4.18 Credit Card Transmittals
4.19 Accounting Controls
4.20 Installation
4.21 Maintenance and Service Contracts
4.22 Safe Deposit Box Keys and Saffe Combinations
4.23 Controller's Office Filing System
Opening the Hotel - Detailed Instructions

5. Sales and Marketing - Pre-Opening Checklist

5.1 Preparing a Pre-Opening Marketing Program
5.2 Determine your marketiing Strategy - Both Short and Long Term
5.3 Pre-Opening Sales & Marketing Activities Budget Guidline
5.4 Select and Advertising Agency
5.5 Sales Team management
5.6 Account Management
5.7 Business Handling Procedures
5.8 Pre-Opening Sales & Marketing Critical Path (By Functional Areas)
5.9 Pre-Opening Sales & Marketing Check List
6. Front Office - Pre-Opening Checklist
6.1 Introduction
6.2 Matters to Discuss with General Manager
6.3 Matters to Discuss with Controller
6.4 Matters to Discuss with Executive Housekeeping
6.5 Matters to Discuss with Sales/Marketing
6.6 Front Office - Pre-Opening

7. Housekeeping - Pre-Opening Checklist

7.1 Orientation
7.2 Organisation
7.3 Training Housekeeping Department
7.4 Turnover Assigning List
7.5 Implementation i.e Mock Up room
7.6 Countdown to Opening

8. Laundry and Dry Cleaning

8.1 Utilites and Ventilation
8.2 Coordination with Engineering
8.3 Safety
8.4 Equipment Takeover
8.5 Supplies
8.6 Supplies to be Ordered after Opening
8.7 Forms Printing
8.8 Personnel
8.9 Training
9 Coordination with Housekeeping
9.1 Guest Laundry
9.2 Dry Cleaning/Pressing
9.3 House Laundry
9.4 Reporting
9.5 Communications
9.6 Keys
9.7 Outside Laundry Sales

9. Food & Beverage - Pre-Opening Checklist

9.1 Introduction
9.2 Matters to Discuss with General Manager
9.3 Matters to Discuss with Coordinate with Controller
9.4 Matters to Discuss with Sales & Marketing/ Public Relations
9.5 Locate All Electrical and Temperature Controls in Food and Beverage Areas
9.6 Emergency Power System For Food & Beverage Areas/Equipment
9.7 Fire Protection in Food & Beverage
9.8 Equipment Maintenance
9.9 Staff Orientation and Personnel Activities
9.10 Food and Beverage Linen and Uniforms
9.11 Menu, Wine Lists and Beverage Lists
9.12 Printing
9.13 Operating Equipment and Inventories
9.14 Stewarding
9.15 Entertainment
9.16 Mini Bars
9.17 Room Services