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hospitalityReflection

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AlpinaPre-OpeningFloe.pdf

Aspect to consider before planning form Week N.1 to Week N.4

Research ingredients

Menu information

Operational roles

Due Date (all components): Week 4 Thursday

Plan from Week 1 to Week 4

□ Completed by Week 1

Assign roles in the team. Note:

 Max 5 people in Kitchen service for each group □

□ Completed by Week 1

GM  Require access codes for G-mail and Instagram account’s

Marketing  Take individual pictures of your team members, consider adding name,

role and favorite food and send them to [email protected] for the web site pictures.

 Consider the marketing campaign done by end of the week. Accounting

 Begin to prepare the files for the financial reports. F&B

 Consider the operation’s flow.  Define SOP to be used for both groups.

Kitchen.

 Begin to think about the menu’s components  Aspect takes in consideration: origin of the ingredients, allergies, plate

selection

□ □ □ □ □

□ Week 2 Follow up from week 1 □

□ Completed by Week 3

1st time in the restaurant: Service:

 Inventories of: Linen, cutleries, glass □

Brainstorm Check for actuability

Compose Hypothesis Conduct trials Inventories Analyze Data Draw

Conclusions

Alpina Pre-Opening This paper will help you develop the concept for the restaurant in both service and kitchen domain to guarantee a pleasant flow.

Remember: The goal of this simulation it is to develop your managerial skill’s with a real life restaurant. Serving a fine meal, it just the result of a proper planning / management

“Each minute of planning will save hours in operations”

 Bar manager - Check your Par- stock  F&B – define the service steps.  GM – define booking policies

Kitchen  By the end of Week 3 have a draft of the menu both in English and

German with: allergies and Ingredients origins for each dish to be displayed.

Marketing.

 Begin to advertise Alpina on social network and school’s screen.

Accounting  Collect daily billing

□ □ □

□ Completed by Week 4

By the end of the week, it must be ready:

Kitchen  Final menu in English and German- See above.  Send to Mrs Sammy [email protected] & Mr Konrad

[email protected] the finals menu with details listed above. Service

 All the service procedure must be clear  Billing  Reports  Workflow

GM.

 Aware of the booking policies  Have the Menu draft ready

Accounting

 Have the selling mix matrix ready  Have ready the production cost per portion  Have ready the production costs for the various menu options

Marketing

 Bookings plans  Promoting actions 

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□ Week 5 DRY RUN