Thao Sri Sunthon

Table of ContentsIntroduction

Why this destination

Type of the hotel

Targeted Market Segment

Location

Number of Rooms

Main Competitors

Name and Logo

Affiliation or Independent

Departmental organization

Rooms Division:

Front Office

design

reservations

uniformed services

no. of employees, what positions

room types, layout of rooms in the hotel

Housekeeping

laundry

public areas

employees and positions

Food and Beverage

Restaurant

design

number of covers, no. of side stations

no. of employees, what positions

theme

menu

type of service

schedule of the restaurant

Bar

design

Theme

Equipment

Menu

Schedule

Employees and positions

Kitchen

design

Equipment

Employees and positions

Human Resources

Recruitment methods

Accounting

Budget for the hotel opening

Budget for promotion materials

Marketing

Hotel promotion

Touristic packages

Invitations to the hotel opening

Training and motivational activities

Conclusion

1.Type of the Hotel:Thao Sri Sunthon is a 5 ***** star hotel, located in Puchet,Ko Sireh,on a small island in Thailand.We chose this destination for its scenery,climate,culture and that there aren't many hotels on the islandseast coast. Our hotel is not chain affiliated and rather it's an independently operated organization, due to the fact that we feel we can provide a world class service that is up to standards and has a different flair that we could not achieve by having our hotel management operated by a large chain corporation.Thao Sri Sunthonis a wellness and spa hotel for families with children, for couples and for everyone who wants to relax. Our hotel will offer high quality food and beverage services, as wellas entertainment programs, a SPA and Wellness center, beach and swimming pools, fitness center, and an A la cart restaurant, making sure that our guests will gain unforgettable memories through their stay.Thao Sri Sunthon has a total number of 185rooms that are equipped and decorated to the highest of standards making sure that our guests are able to relax in comfort after a long day. Our rooms will have the windows towards the sea providing some of the most breathtaking scenery.

Competititors: There are a number of hotels in the area that would prove as main competititors but we will differentiate ourselves through the nature of our service, architecture,atmosphere. The following are the competitors:AsiaLoop G-House

Kamala Beach Estate

The Westin Siray Bay Resort & Spa Phuket

Kata Poolside Resort

Introduction - About PhuketGeographyPhuket

Geography

LocationAndaman Sea

Area576km2

Length50km

Width20km

Highestelevation529m

HighestpointKhao Mai Thao Sip Song

Country

Thailand

Demographics

Population600000 (as of 2013)

Density1,042/km2

Phuket is the biggest island in Thailand, located in theAndaman Seaof southern Thailand. The island is mostly mountainous with a mountain range in the west of the island from the north to the south. The mountains of Phuket form the southern end of thePhuket mountain range, which ranges for 440 kilometres from theKra Isthmus.In addition, the name Phuket is relatively recent havingpreviously been named Jung Ceylon and Thalang. The highest elevation of the island is usually regarded asKhao Mai Thao Sip Song(Twelve Canes), at 529metres above sea level.The western coast has several sandy beaches, while on the east coast beaches are more often muddy. Near the southernmost point isLaem Promthep(Brahma's Cape), which is a popular sunset viewing point. In the mountainous north ofthe island is theKhao Phra Thaeo Non-hunting Area, protecting more than 20km ofrainforest.2004 TsunamiOn December 26, 2004, Phuket and other nearby areas on Thailand's western coast suffered extensive damage when they were struck by the Boxing Daytsunami, caused by the2004 Indian Ocean earthquake. The waves destroyed several highly populated areas in the region. Almost all of the major beaches on the west coast, especially Kamala,Patong, Karon and Kata, sustained major damage, with some damage caused to resorts and villages on the island's southern beaches.By February 2005 many damaged resorts were back to business, and life slowly returned to normal. Following strenuous recovery programs, no tsunami damage can now be seen except in the most remote beaches.In early December 2006, Thailand launched the first of the 22 U.S.-made tsunami-detection buoys to be positioned around the Indian Ocean as part of aregional warning system. The satellite-linked deep-sea buoy floats 1,000km (620mi) offshore, roughly midway between Thailand and Sri Lanka.

ClimatePhuket has a tropical climate, more specifically atropical monsoon climate, with a dry season from November to April and a rainy season from May to October. Average temperatures are consistent year-round. Average highs range from 29 C (84F) to 33 C (91F); average lows range from 23C (73F) to 26 C (79F).

Climate data for Phuket

MonthJanFebMarAprMayJunJulAugSepOctNovDec

Record high C (F)35.5
(95.9)36.2
(97.2)37.5
(99.5)36.8
(98.2)36.0
(96.8)35.0
(95)34.0
(93.2)34.5
(94.1)33.3
(91.9)33.9
(93)33.4
(92.1)33.5
(92.3)

Average high C (F)31.8
(89.2)32.9
(91.2)33.5
(92.3)33.4
(92.1)32.0
(89.6)31.6
(88.9)31.2
(88.2)31.2
(88.2)30.7
(87.3)30.9
(87.6)31.0
(87.8)31.2
(88.2)

Daily mean C (F)27.9
(82.2)28.7
(83.7)29.3
(84.7)29.5
(85.1)28.4
(83.1)28.3
(82.9)27.8
(82)27.9
(82.2)27.3
(81.1)27.4
(81.3)27.5
(81.5)27.6
(81.7)

Average low C (F)23.3
(73.9)23.7
(74.7)24.3
(75.7)24.8
(76.6)24.5
(76.1)24.5
(76.1)24.2
(75.6)24.4
(75.9)23.9
(75)23.8
(74.8)23.8
(74.8)23.7
(74.7)

Record low C (F)17.8
(64)17.1
(62.8)18.5
(65.3)21.1
(70)20.7
(69.3)20.5
(68.9)21.0
(69.8)20.7
(69.3)21.2
(70.2)21.0
(69.8)19.8
(67.6)17.2
(63)

Precipitationmm (inches)29.8
(1.173)20.9
(0.823)49.1
(1.933)121.9
(4.799)319.4
(12.575)268.9
(10.587)290.5
(11.437)272.6
(10.732)399.0
(15.709)309.6
(12.189)175.7
(6.917)59.4
(2.339)

Avg. rainy days43511211919192322168

Mean monthlysunshine hours286.2271.5282.3247.9188.5139.5172.6174.1143.2179.8197.1244.3

AttractionsOne of the most popular tourist areas on Phuket isPatong Beachon the central western coast, perhaps owing to the easy access to its wide and long beach. Most of Phuket's nightlife and its cheap shopping is located in Patong, and the area has becomeincreasingly developed. Patong means "the forest filled withbananaleaves" inThai. Other popular beaches are located south of Patong. In a counterclockwise direction these includeKaron Beach,Kata Beach,Kata Noi Beach,and around the southern tip of the island,Nai Harn Beachand Rawai. To the north of Patong areKamala Beach,Surin BeachandBang Tao Beach. These areas are generally much less developed than Patong, and sought out by individuals, families and other groups with a preference for more relaxed and less crowded environs than Patong. There are many islands to the southeast, including Bon Island, just a short boat trip away. There are several coral islands to the south of Phuket, theSimilan Islandslie to the north west, andPhi Phi Islandsto the south east. Islanders engage in a lively tourist trade, catering tosnorkellersandscuba divers.

Two Heroines Monument, is a monument in Amphoe Thalang, a memorial statue of the heroinesThao Thep Kasattriand Thao Sri Sunthon

Thalang NationalMuseum

Wat Chalongis where stands the cast statue of Luang Pho Cham

Khao Phra Thaeo Wildlife Conservation Development and Extension Centreis a center for study of the environment.

The Big Buddhaof Phuket

Thao Thep Kasattri and Thao Sri Sunthon defended the island in the late eighteenth century. According to popular belief, they repelled a five-week invasion by Burmese in 1785, by dressing up as male soldiers and rallying Siamese troops. Chan andMuk were later honored by King Rama I with the Thai honorific Thao, as Thao Thep Kasattri and Thao Sri Sunthon, respectively.We chose this name because its important for the islands history.

4.Departmental organizationRooms Division

The Room Division is composed of departments and functions, which play essential roles in providing the service guests expect during a hotel stay.The Front Office is the most visible department in the hotel, with the greatest amount of guest contact. The front desk and cashier sections are located in the busiest area of the hotels lobby. The front desk itself is the focal point of activity within the front office. Guests are registered, assigned rooms and checked out at the front desk.The reservation function is responsible for receiving and processing reservation for accommodations in the future. Reservation agents must maintain accurate reservation records and closely track availability to ensure that no date is overbookedThe Front Office will have 2 stations for the front desk agents, and one for the reservation manager in the back of the house, along with all other managing positions.Covering each position, there will be a set number of 21 employees:Front Office Manager 1 position :Responsible for theorganization of his department, revenue reports and other document like provisional budgetFront Office Supervisor 1 position :Supervise and coordinate all daily operation in the Front OfficeFront Desk Agent - 4 positions, 2 for each shift: Registers guests, and maintains room availability information

Cashier 1position : Closes guest folios, and properly checks out guestsAccounts Receivable Clerk 1 position : Posts charges in correct guest folios and updates folios' outstanding balancesNight Auditor 1position : Controls the job of the Accounts Receivable Clerk, and prepares daily reports to managementReservation Agent - 2 positions, 1for each shift : Responds to Reservation Requests and creates Reservation RecordsTelephone operator: 2 positions,1 for each shiftGroup Coordinator: 2 positions, one for each shiftUniformed Service Agents 4 positions, 2 for each shift : Handles Guest Luggage, escorts Guests to their Rooms, and assists guests for any bit of information requested

Workschedule :Day Shift 6 a.m. - 2 p.m.

Evening Shift 2 p.m. - 10 p.m.

Night Shift 10 p.m. - 6 a.m.

Type of reservations in our lodging property:guaranteed reservation

prepayment guaranteed reservation

credit/debit card guaranteed reservation

advance deposit guaranteed reservation

travel agent guaranteed reservations

corporate guaranteed and voucher

non- guaranteed reservation.

Thao Sri Sunthon hotel has185 Standard Rooms:60 Superior Rooms(30 sq. metres)Provide a hushed, refined setting, designedin the spirit of a formerParisianresidence that is both luxurious and inconspicuous.60 Deluxe Rooms(40 sq. metres) :Adorned with crystal chandeliers and meticulously chosen fabrics, they feature a pleasant reading area that is ideal for relaxing60 Executive Romms( 45 sq. metres)Every Executive Room has been designed with the feel of a private residence and features made to measure decoration10 Junior Suites(70 sq. metres)Includes an elegant lounge and features a pleasant view and will inspire youto discover its universe bathed in harmonious colours.10 Deluxe Suites(85 sq.metres)With a separate lounge, a bedroom and two entrances, makes from this place heaven on earth.10 Historical Suites(135 sq.metres)Represents a classicalParisianstyle.Includes a bedroom and separate lounge featuring a full modern comfort which resemble genuine apartments where the passing of time would have no impact.5 Presidential Suites(200 sq.metres)Whether through its dimensions or decorations, each majestic lounge will impress you: a spectacular high ceiling, marble, gold-leaf ornamentation. Here is a superb instance ofFranceclassicism combined with full modern comfort.

Room Types and standard equipment found in the rooms:Minibar\maxibar (different charge)

28Plasma TV

Satellite TV

Surround music system

Internet

Direct phone in the room and in the bathroom

Air condition

Safety box

Balcony

Carpeted floors

Hair dryer

Bath tub\shower

Bathrobe

Slippers

Towels: 4 large 2 medium

Iron/ironing board

Wake-up calls

Coffee/tea maker

The Housekeeping department will be in charge with the cleanliness of the entire hotel. We also provide dry-cleaning solutions for our guests for a certain fee.

Responsabilities:

Inspects rooms before they are available for sale

Cleansoccupied and vacant rooms

Communicates the status of guestrooms to the Front Office Department

Cleans and presses the propertys linens, towels, and guest clothing (if equipped to do so, free of charge or for a pre-determined fee)

Maintains recycled andnon-recycled inventory items

The Housekeeping department will be staffed by a total number of 69 people:Executive Housekeeper: 1

Assistant executive housekeeper:1

Laundry manager: 1

Floor supervisor: 2 (1 for each shift)

Cleaner supervisor: 2 (1 for eachshift)

Laundry supervisor: 2 (1 for each shift)

Room attendant: 24 (10 per day shift and 4 for the night shift)

Laundry attendant: 18 (8 per day shift and 2 for the night shift)

Pool attendant: 2

Public Space Cleaner: 10 (5 for each shift)

Runner: 3

Meetings and conferences

Senior Conference Room is the ideal for the ones who like to combine business and luxuorious staying. The conference room can host 100 people and is fully equipped with modern equipment.

Food and beverage

RestaurantThe hotel will have a single restaurant to accommodate the culinary needs of our guests. It will include a total of 86 tables for 4 and 28 tables for 2. The restaurant can accommodate a total of 400 guests.

The restaurant will be staffed by a total numberof 99 employees:Restaurant manager: 1

Restaurant supervisor: 2 (1 for breakfast and lunch, 1 for dinner)

Room service supervisor: 2 (1 for each shift)

Restaurant hostess: 20 (10 for lunch shift and 10 for dinner shift)

Restaurant Waiter / waitress: 38(19 for each shift)

Room service waiter / waitress: 20 (10 for each shift)

Restaurant bus person: 16 (8 for each shift)

The restaurant theme will be in tone with the theme of the entire hotel; it will include decorations inspired from the Thailandese culture.The menu gives our guests the opportunity to choose from a diverse choice of food & beverages.The breakfast will be served in the self-service buffet, while lunch and dinner will be served with the a la carte menu. A special feature is the installation of digital touch-screen menus, to improve the speed and quality of service.

LUNCH MENU

COLD and HOT APPETIZERSGrilled Eggplant tartines. Served with tomatoes and onion -

Caviar Spread Served with , lemon, olives &onion -

Spring rolls ( Asian vegetable and meat wrap ) -

Sushi ( Japanese dish with fish, rice, vegetables and sea-weed ) -

Asian Platter. ( Sushi , spring rolls ) -

Cold Cuts Platter - salami, cheese & fresh vegetables -

Mozzarella Marinara, served withmarinara sauce

French cheese platter ( Camembert, Gorgonzola, mozzarella fume ) -

Stuffed Mushrooms with vegetable spread. topped with mozzarella -

Crispy Calamari served with marinara sauce -

SALADSBaby spinach Salad -

Caesar Salad -

Caesar Salad withChicken -

Hungarian Cucumber Salad -

Romanian House Salad -

Greek Salad -

PICKLESRoasted Red Bell Pepper

Mixed Pickles

SOUPSSoup of the day - Large Bowl -

French onion soup - Large Bowl -

Gazpacho ( vegetable soup ) - Large Bowl

Shrimp bisque - Large Bowl

Cream of broccoli soup Large Bowl

TRADITIONAL SPECIALITIESMititei 3pc.Traditional Romanian dish. Served with French fries and mustard -

Stuffed Cabbage Rolls 3pc. Served with polenta and Sour cream -

Beans Puree , onion , garlic and friedsmoked sausages -

FISH - Served with choice of: lemon or garlic or dill sauceGrilled Salmon 6 Oz. File of Alaskan Salmon. Served with steamed rice -

Pan Seared Dorada 7 Oz. Served with steamed vegetables -

CHICKENGrilled Chicken Breast. Served withcountry potatoes -

Chicken parmesan. Served with mashed potatoes -

Chicken a la Transylvania Topped with dill & mushrooms sauce. Served -with rice pilaf

Russian Chicken Stroganoff. Served with mashed potatoes -

Chicken breast stuffed with spinach. Servedwith mashed potatoes and gorgonzola sauce -

PORKPork Wellington. Served with potatoes au gratin and steamed vegetables -

Russian Pork Stroganoff. Served with mashed potatoes -

Moldavian Tochitura - Country Pork. Pan seared dices of pork loin , sausage,garlic, red pepper w/polenta -

Pork tenderloin wraped in bacon served with potato and carrot pure -

BEEFHungarian Beef Goulash

T bone steak served with mashed potatoes

VEALBreaded Veal Brain 3pc. (Creier de vitel pane). Served with hand-cut country potatoes and garlic sauce -

SIDESFrench fries, Mashed potatoes, Steamed rice, Potato au gratin, potato and carrot pure, Polenta, Steamed Vegetables, Country potatoes -

Extra Sour Cream - Extra Feta Cheese -

DESSERTRomanian crepes with jam ornuttela -

Hungarian Dobosh Torta -

- Cheese cake -- Warm chocolate melting cake served with vanilla ice cream -

DINNER MENU

TRADITIONAL SPECIALTIESMititei on the grill 4pc. Served with French fries and mustard -

Stuffed Cabbage Rolls 4 pc. Served with polenta -

Beans Puree with fried smoked sausage - Fasole batuta cu carnati -

Tour of Romania 2pc. Mititei, 2pc. Stuffed Cabbage, 1pc. Chicken Schnitzel. Served with mashed potatoes -

FISH Served with choice of: lemon or garlic or dill sauceGrilledSalmon 8Oz.File of wild Alaskan Salmon Served with steamed rice -

Grilled Rainbow Trout 12 Oz. Delicate fresh water fish file. Served with polenta -

Pan Seared Rainbow Trout 12Oz.Corn flour and spices dusted, than slow pan-fried, Served w/polenta -

PanSeared Tilapia 9Oz. Mild white fish file, flour and spices dusted. Served with steamed vegetables -

CHICKEN

Grilled Chicken Breast. Served with country potatoes -

Wiener Chicken Schnitzel. Served with mashed potatoes -

Chicken a la Transylvania topped with dill and mushrooms sauce. Served with rice pilaf -

Gipsy Chicken Breast Topped with sauted onion, red pepper, mushrooms. Served w/mashed potatoes -

Russian Chicken Stroganoff. Thin strips of breast with Vodka sauce. Served with mashed potatoes -

Chicken Liver , onions and mushrooms sauted Served with mashed potatoes -

PORK

Pork Loin Schnitzel. Served with mashed potatoes -

Pork a la Transylvania Topped with dill and mushrooms sauce. Served with rice pilaf -

Gipsy Pork Loin Topped with sauted onion,red pepper, mushrooms. Served with mashed potatoes -

Russian Pork Stroganoff. Thin strips of pork loin with Vodka sauce. Served with mashed potatoes -

Pork butt steak - Ceafa de porc - served with Country potatoes -

BEEF

Grilled Romanian skirt steak. Served with mashed potatoes and caramelized onion -

Grilled Rib Eye Steak. Topped with sauted mushrooms, onion. Served with mashed potatoes -

Hungarian Beef Goulash. Served with polenta -

Russian Beef Stroganoff. Thin strips of Filet Mignon with Vodka sauce. Served with mashed potatoes

Beef welington served with spinach and turned potatoes

VEAL

Wiener Veal Schnitzel. Served with mashed potatoes -

Veal a la Transylvania Topped with dill and mushrooms sauce. Served with rice pilaf

LAMB

Grilled Rackof Lamb. Served with mashed potatoes -

Grilled Lamb Pastrami served with polenta and garlic sauce -

Mediterranean Slow Cooking Lamb Shank. Served with mashed potatoes and wine sauce

SIDESCountry Potatoes -

Polenta -

Rice-Pilaf -

Steamed rice -

GrilledSkinless Sausage 1 pc -

Feta Cheese or sour cream -

French Fries -

Steamed Vegetables -

Bean Puree -

Mashed Potatoes

Extra sour cream -

WINE LIST

WHITE WINEChardonnay- Murflatar Dry-

Feteasca Alba - Fine Medium Sweet-

Gewurztraminer- Jidvei FineMedium Sweet-

Muscat Ottonel- Murfaltar - Medium Sweet-

Busuioaca de Bohotin- Sweet Rose-

Dry Riesling- Jidevei Dry-

Feteasca Regala-Jidevei Fine Dry-

Sauvignon Blanc-Jidevei Fine Dry Medium-

Riesling/Feteasca Regala-Jidvei Fine Medium Sweet-

Grasade Cotnari Unique Sweet Flavor-

Tamaioasa Romaneasca A Luscious Sweet-

Rio Grande White Brasil - Best Sweet Flavor-

RED WINECabarnet Sauvignon- Tohaner Dry-

Merlot- Tohaner - Dry-

Pinot Noir- Murfatlar Late Harvest Medium-

Cabernet Sauvignon-Tohaner Dry-

Rio Grande Red Brasil - Best Sweet Flavor-

Merlot-Murfatlar Semi Dry

Pinot Noir- Tohaner - Semi Dry-

Feteasca Neagra-Special Reserve Medium Sweet-

WINE BY THE GLASS

CHAMPAGNE

The restaurant will be working under the followingschedule:Breakfast: 7:00 AM 10:00 AM

Lunch: 12:00 AM 3:00 PM

Dinner: 6:00 PM 11:00 PM

Thao Sri Sunthon hotel barsThao Sri SunthonLounge is open 24/7.Bar Top Accessories:Cocktail shakers

Bar carbonator

Pitchers

Beverage Decanters

Glasses(different sizes)

Cups and plates for coffee

Bar boards

Bar Mats

Bottle openers

Speed rails

Towels

Condiment dispensers

Pourers

Ashtrays

Scoops for ice

Jiggers

Bar spoons

Thao Sri Sunthon Lounge equipment:Bar Sinks and Bar Stations

Under Bar refrigerator

Glass Washers

Juicers

Coffee Machine

Ice Machines

Blenders and Mixers

Bar stools

BAR MENU

BeerDomestic Beer-

Imported Beer-

Romanian Beer-

Russian Beer-

WaterMineral Water Perrier-

Mineral Water Borsec-

Mineral Water Pellegrino-

Cranberryjuice bottle-

Coca-Cola can-

Sprite can-

Turkish coffee-

Red Bull-

Elderberry juice by the glass-

Elderberry juice-

Socata-

Orange juice bottle-

Ice tea by the glass-

Cappuccino-

Hot tea-

American coffee-

Espresso-

Orange juice bottle-

Orangina-

Other drinksBetter Cinco (Cocktail)

Henri Savard Brut Blanc, Jalapeno Pepper, Lemon Juice, Mango Juice, Simple Syrup, Tequila Ocho ReposadoBlack Dog (Cocktail)

Dry Vermouth, Light RumBlue Lagoon #2 (Cocktail)

Blue Curacao, BlueberrySchnapps, Pineapple JuiceCaptain Do (Cocktail)

Captain Morgan's Spiced Rum, Mountain DewFreddy Fudpucker II (Cocktail)

Galliano, Lemon Juice, Orange Juice, TequilaFrench Pear Martini (Martini)

Absolut Pears Vodka, Lemon Juice, St-Germaine Elderflower LiqueurPeppermint Patty #3 (Cocktail)

Baileys Irish Cream, Peppermint SchnappsSuck Me Sideways (Cocktail)

Crme d'Almond, Malibu Rum, Myer's Rum, Peach Schnapps, Pineapple Juice, Raspberry Schnapps, Triple SecToxic Waste #3 (Cocktail)

7-Up, Blue Curacao,Blueberry Schnapps, Sour Mix, VodkaVictory Collins (Cocktail)

Grape Juice, Lemon Juice, Powdered Sugar, VodkaAbsolutely Wild (Shooter)

Absolut Citron Vodka, Wild berry SchnappsAlabama Slammer #1 (Cocktail)

Amaretto, Lemon Juice, Sloe Gin, Southern ComfortApple Swizzle (Cocktail)

Angostura Bitters, Apple Brandy, Light Rum, Lime Juice, Sugar SyrupChpok (Shooter)

Champagne, VodkaKamikaze #2 (Cocktail)

Lime Juice, Sunny Delight Orange Juice, Triple Sec, VodkaOriginal Buttery Nipple (Shooter)

BaileysIrish Cream, Butterscotch SchnappsPerverted Irishman (Shooter)

Baileys Irish Cream, Jameson Irish WhiskeyRoadrunner (Shooter)

Grand Marnier, KahluaTen Fuzzy Nuts (Cocktail)

7-Up, Amaretto, Jack Daniel's Whiskey, Peach SchnappsThurston Howell(Cocktail)

Crme de Banana, Grenadine, Orange Juice, Simple Syrup, Sour Mix, Spiced RumBlonde Rob (Shooter)

Black Haus, Budweiser Light Beer, Sweet and Sour MixGoose Bump (Martini)

Captain Morgan's Parrot Bay Coconut Rum, Pineapple Juice, Skye VodkaManhattan #2 (Cocktail)

Italian Vermouth, Rye WhiskeyMojito Parisien (Cocktail)

Lime Juice, Mint Leaves, Simple Syrup, St-Germaine Elderflower Liqueur, White RumPanty Man (Shooter)

Absolut Currant Vodka, Cranberry Juice, Sweet and Sour MixSexual Healing (Cocktail)

Amaretto, Kahlua, Milk, Peppermint Schnapps, RumSilver Bullet #3 (Shooter)

Jack Daniel's Whiskey, Southern ComfortSouthern Kamikaze (Shooter)

Lime Juice, Southern Comfort, Triple SecTexas Tea (Cocktail)

Coca Cola, Gin, Orange Juice, Rum, SourMix, Tequila, Triple Sec, VodkaVolcano (Cocktail)

Beer, Tabasco SauceThao Sri Sunthon Lounge is open 24/7 and the staff members are structured as follows:Bar Manager: 1Host/Hostess: 3 (1 per shift)Bartenders: 3 (1 per shift)Beverage Servers: 6(2 pershift)

Work shifts will be 8 hours long, and will be as follows:From 9:00 AM to 5:00 PMFrom 5:00 PM to 1:00 AMFrom 1:00 AM to 9:00 AM

The lounge has a total number of 50 seats, 15 at the bar and 35 at tables for 2, 4 and 5 persons.

KitchenAt Thao Sri Sunthon hotel the restaurants and bars are situated on level 0 of the building.Production staff:Executive Chef

Sous Chef

Gardemanger

Grilardin

Saucier

Pastry chef

Baker

Cooks ( 6, one for each department )

Assistant cooks

Pantry- Service Assistants

Stewards

Storeroom and Receiving staff

Nutritionists

Kitchen equipment:Ovens

Grills

Freezers

Work tables

Sinks

Dishwashers

Cookers

Dishes different sizes

Scoops

Spoons

Pans

Serving utensils

Colanders

Cheese graters

Strainers and skimmers

Serving forks

Pasta forks

Spice racks

Cutting boards

Meat tenderizers

Tongs(salad, bread etc)

Knives

5.MarketingWe will start promote our hotel with 5 months before the grand opening. We will appear in newspapers, posters will be everywhere soeverybody can be informed about us and then we will have a TV ad campaign. We will have also a website where everyone will be able to see our hotel and to ask questions. The prices for the opening will not be so high because we want that a lot of people to come and to enjoy at our opening.We will be offering several touristic packages:Free access to the spa for booking a room more than 7 days

10% room rates discount for groups larger than 20 persons

Free equipment for conferences larger than 50 persons

One special dinner for two with a glass of champagne

Access to sauna and fitness studio

Also we have some special touristic packages for our guests.Benefits for 5 night in a double room:breakfast buffet included

flowers and fruits in the room

one fitnessmassage

For couples we are offering a special package which includes:welcome-drink

one chocolate treatment (50 min)

one massage

one candle-light dinnerand a champagne

Other facilities:SPA &Wellness

Sport and Fitness

Indoor and outdoor pools

Conference Center

6.Accounting

For the opening event we are expecting around 400 guests.Staff expenses:Waiters: 30 members, 20 $/ day

Kitchen staff: 20 members, 25 $/ day

Bartenders: 5 members, 20$/ day

Managers: 3 members, 50 $/ day

Bussers: 8 members, 15 $ / day

Security agents: 10 members, 20 $/ day

Hosts: 4 members, 12 $/ day

Housekeeping staff: 13 members, 25 $/ day

Total staff expenses: 2043 $

For the promoting materials we will have a 30000 $ budget.Newspapers: 250 $

Television and radio advertising: 24 800 $

Posters and flyers: 2000 $

Invitations: 450 $

Billboards: 2500 $

Other costs: Food: 2500 $

Beverages:1600 $

Utilities: 200 $

The total cost for the grand opening is 36 343 $

7.Human Resources

Our basic functions of the human resources division remain the same: employment, training, compensation, benefits and safety.The services that result from a hotel's operation is very important for our guests and also for us.In thehotel business, satisfied guests are essential to our mutual success.Guests are more likely to return or to recommend the hotel if they enjoy their stay. For a hotel to run efficiently, every employee must understand and work to achieve the property's goals.

Our employees are very important for us and we will ensure that their work is recognizes via programs such as Employee of the month, Employee of the year. Also we have some benefits such as:hotel room discounts or food and beverage discounts

uniform provided and laundered free of charge

package of healthcare benefits

free use of the spa

free staff car parking

Quality defines us and all of our employees will be properly trained so that they know our standards are. For the employees, they need to:have good social relationships

celebrating respect

have self control

always work as a team

adopt a positive work ethic

listen to our guests

be helpful and honest

ForThao Sri Sunthon, an important moment of truth occurs when guests check in or out and come face to face with our hotel employees. There are certain routines that must be followed to deliver a good service.Give guests a warm welcome and if it possible call them by name, smile and keep eye contact. These small gestures are making a good firstimpression and also are making the atmosphere much pleasant.Respond in a timely manner because mostguests don't like to wait too much.Give guests what they want and pay attention at their needs.Always open and hold doors and elevators for guests.Hotel employees must be professional looking and well-groomed.External recruits can provide a fresh and a new look at our hotel and can often provide new ideas or news about what competitors are doing. External recruiting serves as a form of advertising for the company via newspaper ads, flyers and posters.Internal recruits improve the morale and the self esteem of our promoted employees and they will work more efficiently. The cost of internal recruitment is lower than the external one and this is good for our business.Recruitment methods:Universities

Networking

Employment agencies

Internships programs