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1. Is there an accurate forecastingmethod in place for covers and revenues? 是否具备一种准确预测上座数和收入的方法？

*Trackguest and cover counts on an hourly basis to better identify trends and peakdemand periods.Readjust the forecast each day for the following three days.

*对客人及上座数进行每小时跟踪，更好的确定趋势及需求高峰时段。每天重新调整未来三天的预测。

2. Are schedules/rotas based on theforecast and adjusted as changes occur in the week? 日程表/值班表是否根据预测制定，并随着一周内的变化进行调整？

*Look atforecast updates and trends to adjust your schedule a day at a time.

*Consider management / salaried personnel to cover breaks.

*Are your multiskilled teams being utilised.

*查看预测更新和趋势，循序渐进的调整日程表。

*考虑管理层/领薪水的员工来填补休息时间。

*多技能化团队是否得到充分利用。

3. Do employees follow proper clockin-and-out procedures to avoid extra hours, missed breaks and unnecessaryovertime? 员工是否遵循适当的上下班打卡程序，以避免额外的工作时间、未发觉的休息时间、及不必要的加班？

*Ensureyour staff are clocking in – in uniform and ready to work - and clocking outbefore changing clothes to go home.

*Reduceor eliminate ‘smoke breaks’ – require smoking to take place during an officialbreak only.

*Aresupervisors/team leaders counter signing timesheets at the end of the shift.

*确保你的员工遵循打卡上班 – 穿着制服，准备工作 – 更换衣服后打卡下班回家的流程。

*减少或消除‘吸烟休息时间’- 要求只能在正式休息时间才能吸烟。

*主管/组长是否在每个班次结束时检查时间表并签字确认。

4. Is Menu Engineering used to ensuremenu profitability including recipe cards? 是否采用了菜单分析（菜单工程）来确保菜单的收益性，包括菜谱卡？

*Recipecards should be in place for all F&B items.

*Based on high profit contribution, set an incentive in place tospotlight and sell these high contributors.

*Re-cost your menus on a minimum 6 month cycle.

*所有餐饮项目都应设置菜谱卡。

*根据高利润贡献情况，建立激励机制，突出显示并出售这些高利润贡献的项目。

*最少6个月一次重新评估菜单。

5.Are your outlets displayedprofessionally and successfully within your hotel’s “four walls” viacollateral, driving value added rates (breakfast, buffets etc.) and in-housepromotions? 餐饮设施在酒店范围内是否通过间接宣传品、强劲的增值价格（早餐、自助餐等）、店内推广而得到专业、成功的展示？

*Cross-sellwithin the hotel and between outlets. Are there opportunities to “pre-sell” meals at the front desk?

*Update F&B information that is contained on the Hotel Profile andother FREE marketing opportunities (utilise Genesys marketingtool).

*在酒店内和餐饮设施之间交叉销售。是否在前台有“预售”的机会？

*更新酒店简介及其他免费的市场推广机会中包含的餐饮信息（充分利用Genesys市场营销工具）。

6. Are proper controls in place forbeverages including inventory, receiving and access? Are sales verified toinventory daily with pars checked? 是否有适当的饮料控制，包括库存、收货和出入权？是否每天核查销售与库存，并检查标准？

*Look toreduce par stock or eliminate item completely based on sales.

*Considerreducing ‘dead stock’ by having a sale.

*Allalcoholic beverages requisitions should be in writing and have abottle-for-bottle exchange policy on high cash value items i.e. spirits, wines.

*注意根据销售减少标准存货或完全取消一项物品。

*考虑减少‘滞销品’，降价出售。

*所有酒精饮料的申领应采用书面形式，且高现金价值的物品，如，烈酒、红酒等，均应采取瓶对瓶交换的政策。

7. Are brand standards that driveguest satisfaction and ultimately profitability followed? 是否遵循能够推动客户满意度并最终创造收益能力的品牌标准？

*Followthe system for Room Service Tray/Table pick-up to reduce potential theft ofitems – Salt & Pepper shakers, condiments, china, etc.

*遵守客房服务托盘/桌收取的程序，减少潜在的物品偷窃 – 包括盐和胡椒瓶、调味品、瓷器等。

8.Is hiring done by utilising behaviouralinterviewing with GM approving all candidates? Is there a systematic trainingplan once they are hired? 员工招聘是否采用行为面试的方法且所有候选人均获得总经理批准？一旦聘用是否有系统化的培训计划？didates? Is there a systematic trainingplan once they are hired?

*Behaviourinterview question set to be used consistently to ensure quality recruitmentand GM to complete 12 week probation review

*Whiletraining, focus on cross-training to help with the ‘utility’ of the new staffmember. Ensure job descriptions are inplace so that team members can see what opportunities there are to help eachother out.

*设定行为面试问题，统一用于保证招聘人员的质量，总经理完成12周试用期的审核。

*培训过程中，集中关注交叉培训，帮助确保新员工的‘实用性’。确保为员设定了职责描述，以便团队成员能够看到有哪些可以相互帮助的机会。

9.Is all equipment safeguarded andare procedures in place for handling, storing, cleaning and caring for it? 所有设备是否得到保护，以及制定了操作、存储、清洁和照看的程序？

*Ensure proper glass and crockery racks are used to reducebreakage

*Review breakage log on a regular basis to identify trainingneeds for individual or operational practices that may require reviewing

*确保使用了适当的玻璃和陶器架，以减少破损

*定期查看破损日志，以确定是否需要对个人进行培训或审查操作实践。