Stage 1 – Project Planning & Design.
- Site Investigation.
- Preliminary Concepts & Design.
- Architect Meeting & Selection.
- Cost & Estimate.
- Legal & Applications.
- Project Report.
Stage 2 – Systems Planning.
- Architect’s Design & Specification.
- Master Planning: Cost Estimate, Suppliers, Contractors,
Tenders, etc.
- Engineering Planning.
- Interior Design Coordination.
- Graphics & Ad-Design Selection.
- Printing Agency Selection & Coordination.
- Coordination of Various Agencies.
- Progress Report.
Stage 3 – Technical Planning [A].
- Selection of Capital Equipments.
- Cuisine & Menu Planning.
- Kitchen Planning, Inviting Equipment Quotations and Their
Evaluation & Approval.
- Invitation of Quotations for F&B and House Keeping
Services.
- Software Evaluation and Invitation of Quotations.
- Monitoring of Progress.
Stage 3 – Technical Planning [B].
- Application for Tourism Approval.
- Revision for Financial Support.
- Application for Operating Licenses.
- Monitoring Progress.
- Progress Report.
Stage 4 – Operations Planning Control
System.
- Coordination of Purchase of Operational Supplies for
Various Areas.
- Setting Up Systems for The Functioning of : F&B Service,
Kitchen, Purchases & Stores and Sales & Marketing.
- Manpower Projections and Planning.
- Recruitment of Staff.
- Launching Plan.
- Menu Trials.
- Soft Opening and Trial Runs.
Stage 5 – Pre-Opening Services & Planning.
- Trial Runs for Software Systems.
- Pre-opening Installation of Efficient Operational Systems.
- Implementation of Marketing, Publicity and Advertising
Campaigns.
- Control Systems.
- Grand Opening and Handing Over With 1 Month of Operation.
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