Project Management    Hospitality
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

Project Management Hospitality

on

  • 1,073 views

Executive Summary: ...

Executive Summary:

Hospitality as an industry, experiences common ‘peaks and valleys’, seasonality, location and advertising in addition to customer service and an appreciation for food and wine as an ‘art’, but it’s a business. Learn easy methods to maintain and grow for times when the market / economy slows down the flow of traffic. Learn how to plan and prevent those predictable slower times. Grow into effectively building your assets for the future.

Rating: Business, Non-Technical

Statistics

Views

Total Views
1,073
Views on SlideShare
1,062
Embed Views
11

Actions

Likes
0
Downloads
52
Comments
0

4 Embeds 11

https://www.linkedin.com 5
http://www.linkedin.com 4
http://www.lmodules.com 1
http://www.slideshare.net 1

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

Project Management Hospitality Presentation Transcript

  • 1. Project Management An Overview By Stacey L. Vernooy
  • 2. LOCATION February 9 th , 2007 Media Drinks DJ Food Security Ticket Sales Staff LCBO Beer Store Other + ICE
  • 3. Organizational Culture “ Creative Sales and Marketing, IT strategies” ACE Management Group Designed by Stacey L. Vernooy Phone: 905-333-5698 [email_address] Owner / Operator Dining Room Kitchen Salad Pasta Grill Sales & Marketing Staff / Human Resources Operations
  • 4. Function Arrangements
    • Day :
      • Sun / Mon / Tues / Wed / Thurs / Fri / Sat
    • Date : YYYY – MMM – DD
    • Time : AM / PM
    • Status :
      • Pending / Approved
  • 5. Function Arrangements
    • Organization : < Company Name >
    • Post As :
    • < any outside or inside signage >
    • Contact : < function details >
    • On Site Convenor :
    • < during the event who are the ‘point people >
  • 6. Billing Arrangements
    • Address : < billing address >
    • City : < billing city >
    • Prov / State : < billing prov / state >
    • Code : < billing postal code >
    • Telephone : < contact phone # >
    • Fax : < contact fax >
    • Billing Instructions :
    • < event close / invoice net 30 >
    • Deposit : < amount paid >
  • 7. Function
    • Time
      • Start / Finish
    • Room
      • Maximum accomodation per room standing or seating and available seating arrangements
    • #’s
      • Expected / Guarenteed
    • Price
    • Setup
  • 8. Setup -- Tables
    • Head Table < Yes or No >
    • Display Table < Yes or No >
    • Registration Table < Yes or No >
    • Reserved Table < Yes or No >
    • Table Cloths < Yes or No >
  • 9. Setup -- Compliments
    • Table # ‘s ( alpha or numeric ) < Yes or No >
    • Napkins < Yes or No >
    • Ashtrays < Yes or No >
    • Flowers < Yes or No >
    • Candles < Yes or No >
  • 10. Setup -- Staffing
    • Cake < Yes or No >
    • Band / DJ < Yes or No >
    • Waiter < Yes or No >
    • Socan Fee < Yes or No >
    • Other < Yes or No >
  • 11. Audio / Visual -- Equipment
    • Podium < Yes or No >
    • Risers < Yes or No >
    • Flip Chart < Yes or No >
    • Projection < Yes or No >
    • Labour $ < Yes or No >
  • 12. Audio / Visual -- Equipment
    • Overhead < Yes or No >
    • Screen < Yes or No >
    • Microphone < Yes or No >
    • Other Equipment < Yes or No >
    • Other Personnel < Yes or No >
  • 13. Beverage Requirements
    • Host Bar
      • Start / Finish
    • Cash Bar
      • Start / Finish
    • Wine with Dinner < Yes or No >
  • 14. Beverage Requirements
    • Liqueur ( Premium ) < Yes or No >
    • Domestic Beer < Yes or No >
    • Imported Beer < Yes or No >
    • Soft Drinks < Yes or No >
  • 15. Beverage Requirements
    • Aperitif < Yes or No >
    • Liqueur < Yes or No >
    • Wine < Yes or No >
    • Other < Yes or No >
  • 16. Food & Beverage Requirements
    • Menu Selections
      • ‘ Feature Drink’
        • a cocktail to compliment or customize the night
      • Light Reception
        • appetizers served or available on a side station
      • Appetizers ( Soup or Salad selection )
      • Entrees ( Beef, Chicken, Salmon, Pasta )
        • Rolls with butter for the table
        • Wine Selection to be served with dinner:
        • Additional bottles available on guest request < Yes or No >
      • Dessert ( Cheesecake, Crème Brule, Pie, Chocolate Cake )
      • Soft Drinks, Coffee & Tea included
        • ( often a standard )
  • 17. Promises & Contracts
    • “ The devil is in the details”
    • The finer points of having a good working relationship with the social committee, event co-ordinators and serving staff. Knowing your ‘point people’.
  • 18. Promises & Contracts
    • “Bartender Fee of $80.00 will apply if sales are less than $300.”
      • Large events require additional staffing and when the additional staffing is not required costs need to be allocated.
  • 19. Promises & Contracts
    • “ The above prices include applicable taxes and serve charges.”
    • “ Guaranteed #’s are due 2 working days prior to the function. The guaranteed or attendance #, whichever is greater, will be charged. “
      • Large events require additional staffing and when the additional staffing is not required costs need to be allocated. KNOW YOUR GUESTS !!
  • 20. Promises & Contracts
    • “ We reserve the right to provide suitable function should attendance vary. “
    • “ Deposit is non-refundable.”
    • “ CANCELLATION NOTE: If cancellation notice is not received 5 business days in advance, full room rental fees will be applied.”
  • 21. Agreement – Rules of Thumb
    • “ Signatures and our word”
    • Client & Catering representative signature and date.
    • YYYY-MMM-DD
  • 22. Thank you Questions, Concerns, Comments