Hotel and Hotel School Designing

Concept Development And Hotel/Hotel School Planning

 

1. SITE SELECTION / ANALYSIS

Location, location, location! Our team of experts will assist you in finding the right site for expansion or a new venture. A great location will tremendously increase your chances of success

2. CONCEPT & DESIGN

All technical advice and assistance in the conceptual planning, designing, furnishing & equipping of the hotel to desired standards including:

1. Preparation of architect's brief and programme of areas.

2. The facilities to be provided

3. Scrutiny and approval of preliminary concepts, schemes, perspectives and estimates prepared by the project consultants and make appropriate recommendations.

3. FACILITIES & OPERATIONAL AREAS:

1. Scrutiny and approvals of detailed, designs, layouts, cost estimates and time schedule for all public and service operational areas of the hotel.

2. Preparation of the kitchen and ancillary services layout plans.

3. Detailed planning of operational areas like floor pantries, service areas, stores & receiving areas, staff facilities and other back of the house areas.

4. HOTEL EQUIPMENT & OPERATIONAL ITEMS:

1. Preparation of a schedule of kitchen equipment as per plan.

2. Assistance of the project consultants to prepare list of all specialized equipments and installations including those required for laundry broilers, water treatment plant, lifts etc.

3. Preparation of operational requirements of linen, crockery, cutlery, glassware, hollowware and other specialized service equipment.

4. Detailing of requirement of graphics and advice on the design and concept.

5. PROCUREMENT

1. Advice for the preparation of time schedules and requirement of hotel stores.

2. Advice and recommendations on the preparation of tenders, and analysis of bids in the selection of contractors and suppliers of hotel stores.

3. Advice on the selection, quality and cost control materials, equipment, furniture and furnishings.

6. MENUS

1. Preparation of menus of various restaurants.

2. Costing and pricing of the menus.

3. Advice on the selection of menu card design ? based on the restaurant concept.

7. APPLICATION

Assistance and advice in the preparation of applications for approvals, licenses, loans etc

8. MONITORING

1. Advice on cost control in all phases of design, recommendations for use of alternative materials and procedures, etc.

2. Monitoring of progress at specified stages of work in relation to time, schedules, and preparation of periodic progress reports to the owners.

3. Participation in regular and special meetings with and on behalf of owner with architects, consultants and concerned agencies for the timely completion of the project.

9. STAR CLASSIFICATION AUDIT/ CLASSIFICATION GUIDANCE

Audit of the services and facilities to understand te star grading appropriate for the planned hotel Providing complete guidance on the various prerequisites for star gradation. As a seasoned insider to the system, have complete understanding of the requirements and stipulation laid down by GOI

HOTEL MANAGEMENT AND OPERATION CONSULTANCY SERVICES

1. INSPECTION

Initial inspection and evaluation of the hotel with a view to recommending improvements in building, service and utility areas, interior d飯r, equipment, management and operational systems, and policies. Preparation of a time bound plan of action to be followed by the management. Subsequently, quarterly inspections to follow up on implementation and advise on further improvement in the areas.

2. OPERATING SYSTEMS

Evaluation of operating systems for all departments. Recommendation and installation of improved systems in the areas of Stores and Purchase, Food and Beverage, Front Office, Housekeeping, Maintenance, Security, Accounts and Cost control. Quarterly inspections to ensure systems are being allowed.

3. FOOD AND BEVERAGE

Inspection of installed operating systems. Menu Planning and periodic menu revision to take into account seasonality and variety. Preparation of half yearly promotion plans such as food festivals, special celebrations, discount periods etc. Assistance in organizing the above by arranging (on Cost) for specialized staff, entertainers etc.

4. ROOMS DIVISION

Evaluation of Front Office and Housekeeping operational systems and installation of improved or new systems for the highest standards of efficiency and cleanliness.

5. CONTROL

Periodic analysis of costs of food, employee meals, breakages and losses, cleaning, materials, guest consumables, fuel, electricity and power, wages etc. with a view of controlling and minimizing the same.

6. BUDGETING

Preparation of quarterly and annual income & expense budget for hotel operations and monitoring thereof.