“Your thoughts become things! ” ― Rhonda Byrne, The Secret
“When you want to attract something into your life, make sure your actions don’t contradict your desires.. Think about what you have asked for, and make sure that your actions are mirroring what you expect to receive, and that they’re not contradicting what you’ve asked for. Act as if you are receiving it. Do exactly what you would do if you were receiving it today, and take actions in your life to reflect that powerful expectation. Make room to receive your desires, and as you do, you are sending out that powerful signal of expectation.”
― Rhonda Byrne,
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Contoh F & B businiss plan ( Hotel )
BUSINESS PLAN 2020
- Objective
Targeting F&B revenue ……..% from total hotel revenue (increase ……. % compare to last year 2019 (Food & beverage)
Revenue target
- Action plan
Create event with entertainments
Create daily stunning menu & Cocktail
Improving staff English conversation
Improving staff selling technique skill.
Coordination F & B promotion with Sales department. - Strategy:
o Always to approach the guest with polite way, to sell our special dinner such as Beach BBQ / Romantic
dinner or other event.
o Printed daily special menu & Cocktail on small menu paper on the top of our all day dining menu.
o Maximize to do English & Suggestive selling training to all staff, will do by one on one.
o Review F & B department due to guest comment, product, service, cleanliness and revenue
o Maximize F&B area for possibility to gain revenue i.e. daily chef special or other special. - Closing Food Cost 32 % & Beverage Cost 28 %
- liAction Plan
Regular inventory
Menu & Beverage list selection
Measurements and Portion size
Have a variety of Vendor / Supplier
Receiving controls - Strategy:
o Doing a regular inventory will also make sure a First In, First Out (FIFO) inventory management method is
used. Avoid wasting food simply because it’s unorganized in storage and newer items are used first!
o Under dock rating food or beverage should be updated with new one.
o Refresh training due to measurement & Portion size, this can be reducing waste in the kitchen and Bar.
o Having more than one vendor or at the very least knowledge of more than one, gives you the flexibility to
quickly shop around for the best price.
o Ensure that not just the proper amount is present but that the food supplies are in good condition and not
already spoiled - EXPENSES CONTROL
- Action Plan
Coffee machine maintenance
Minimize breakage
Period of expired item ( Remind purchasing to select )
Stock control
Staff leave control ( Make sure end of the year only 10 days left per staff )
SOE (Small Operation Equipment) inventory every month ( The report should be sent to accounting ) - Strategy
o Coffee machine maintenance to be scheduled and it should be has a stabilizer.
o Training to all staff due to how to handle all equipment
o Daily check to all item ( label the expired date to make easier for the staff )
o Provide par stock base on forecast.
o Set the target that is maximum 10 days per staff left at the end of the year.
o SOE inventory every month ( The report should be sent to accounting )
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