Thursday 27 February 2020
Some of the journey
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
On duty
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
Baked orange French Toast
Ingredients:
8 slices French or Italian bread (bias slice)
2 fluid ounces melted butter 60 ml
3.5 ounces brown sugar 100 g
½ teaspoon cinnamon
1 tablespoon finely grated orange zest
4 ea large eggs, slightly beaten (8 fl oz/240 ml)
2/3 cup orange juice 160 ml
½ ounce raspberries 15 g
as needed confectioner’s sugar
2 ea orange wedges, grilled
2 ounces pure grade b maple syrup, warm 60 ml
2 ounces whipped butter, room temperature 60 ml
Method:
1. Pour butter in baking dish large enough to fit all sliced bread in a single layer,
brush to coat.
2. Mix together brown sugar, cinnamon and orange zest and sprinkle evenly
over melted butter.
3. In a separate bowl, mix together eggs and orange juice. Dip bread slices in
egg mixture and place in prepared pan.
4. Pour any leftover egg mixture over the bread slices.
5. Bake at 400F (205 C) until golden brown, about 15 minutes. Remove French
toast from pan.
6. Arrange three pieces of toast on a warm plate. top with berries and sprinkle
with powdered sugar. Arrange orange wedges alongside. Serve with butter
and syrup in separate containers.
8 slices French or Italian bread (bias slice)
2 fluid ounces melted butter 60 ml
3.5 ounces brown sugar 100 g
½ teaspoon cinnamon
1 tablespoon finely grated orange zest
4 ea large eggs, slightly beaten (8 fl oz/240 ml)
2/3 cup orange juice 160 ml
½ ounce raspberries 15 g
as needed confectioner’s sugar
2 ea orange wedges, grilled
2 ounces pure grade b maple syrup, warm 60 ml
2 ounces whipped butter, room temperature 60 ml
Method:
1. Pour butter in baking dish large enough to fit all sliced bread in a single layer,
brush to coat.
2. Mix together brown sugar, cinnamon and orange zest and sprinkle evenly
over melted butter.
3. In a separate bowl, mix together eggs and orange juice. Dip bread slices in
egg mixture and place in prepared pan.
4. Pour any leftover egg mixture over the bread slices.
5. Bake at 400F (205 C) until golden brown, about 15 minutes. Remove French
toast from pan.
6. Arrange three pieces of toast on a warm plate. top with berries and sprinkle
with powdered sugar. Arrange orange wedges alongside. Serve with butter
and syrup in separate containers.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
Almond Granola
Ingredients:
Yield: 7 pounds
4 cups (28 oz) brown sugar 795 g
24 ounces butter 680 g
12 fl ounces honey 340 ml
12 cups rolled oats (raw oatmeal) 960 g
6 cups Rice Krispies© cereal 158 g
2 tablespoons cinnamon
6 cups sliced almonds 600 g
6 cups raisins 960 g
3 cups dried apples, chopped ¼ inch 260 g
Method:
1. Combine the sugar, butter, and honey in a sauce pan. Heat over medium heat
until the butter is melted and the sugar has dissolved.
2. Separately mix the oats, rice krispies, cinnamon, and sliced almonds together.
3. Fold the melted sugars and oats mixture together until the oats are well coated.
4. Pour out onto sheet pans, spreading evenly no more than 1/2" (1 cm) thick.
5. Bake the granola at 350F (180 C) until toasted, 20 to 25 minutes. Toss the granola
several times throughout cooking to cook evenly.
6. Remove from the oven and let cool on the sheet pans; about 20 minutes.
7. Transfer cooled granola to a large mixing bowl and stir in the raisins and diced
dried apples.
8. Store tightly covered in a dry place for up to 3 days.
Yield: 7 pounds
4 cups (28 oz) brown sugar 795 g
24 ounces butter 680 g
12 fl ounces honey 340 ml
12 cups rolled oats (raw oatmeal) 960 g
6 cups Rice Krispies© cereal 158 g
2 tablespoons cinnamon
6 cups sliced almonds 600 g
6 cups raisins 960 g
3 cups dried apples, chopped ¼ inch 260 g
Method:
1. Combine the sugar, butter, and honey in a sauce pan. Heat over medium heat
until the butter is melted and the sugar has dissolved.
2. Separately mix the oats, rice krispies, cinnamon, and sliced almonds together.
3. Fold the melted sugars and oats mixture together until the oats are well coated.
4. Pour out onto sheet pans, spreading evenly no more than 1/2" (1 cm) thick.
5. Bake the granola at 350F (180 C) until toasted, 20 to 25 minutes. Toss the granola
several times throughout cooking to cook evenly.
6. Remove from the oven and let cool on the sheet pans; about 20 minutes.
7. Transfer cooled granola to a large mixing bowl and stir in the raisins and diced
dried apples.
8. Store tightly covered in a dry place for up to 3 days.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
Hollandaise
HOLLANDAISEINGREDIENTS:
Yield: 20 fl oz (600 ml)
4 fl oz (120 ml) water, cold
6 fl oz (180 ml) egg yolks, pasteurized
18 fl oz (560 ml) butter, clarified, warm
2 teaspoons lemon juice, fresh
¼ teaspoon salt, kosher
¼ teaspoon cayenne pepper
METHOD:
Place pasteurized egg yolks in a stainless steal bowl and gently whisk in the water.
Place the bowl with the egg and water mixture over a gently simmering pot of water.
Whip yolks until the yolks thicken and have a frothy consistency but are still loose.
Be careful not overheat as the eggs will scramble.
Gradually add the clarified butter into the egg and water mixture while whipping continuously.
Add the lemon juice, salt and cayenne pepper. Taste and adjust seasoning as necessary.
Store covered in a clean container at 160º F (70 Cº) for use.
See step by step guide for additional information if needed.
CRITICAL DETAILS:
Hollandaise sauce should be made in small batches every 2 hours to ensure quality.
Hollandaise is an emulsion sauce, delicately balancing lightly cooked egg yolks with clarified butter and is a key
ingredient in Eggs Benedict. Named in honor of the traditionally high quality of butter from Holland, Hollandaise sauce
should be a smooth satiny texture with a pale yellow, lemon color. When prepared correctly the sauce will coat or
“Nape” the back of a spoon and more importantly cover, coat and cling to the perfectly poached egg in your Eggs
Benedict.
Yield: 20 fl oz (600 ml)
4 fl oz (120 ml) water, cold
6 fl oz (180 ml) egg yolks, pasteurized
18 fl oz (560 ml) butter, clarified, warm
2 teaspoons lemon juice, fresh
¼ teaspoon salt, kosher
¼ teaspoon cayenne pepper
METHOD:
Place pasteurized egg yolks in a stainless steal bowl and gently whisk in the water.
Place the bowl with the egg and water mixture over a gently simmering pot of water.
Whip yolks until the yolks thicken and have a frothy consistency but are still loose.
Be careful not overheat as the eggs will scramble.
Gradually add the clarified butter into the egg and water mixture while whipping continuously.
Add the lemon juice, salt and cayenne pepper. Taste and adjust seasoning as necessary.
Store covered in a clean container at 160º F (70 Cº) for use.
See step by step guide for additional information if needed.
CRITICAL DETAILS:
Hollandaise sauce should be made in small batches every 2 hours to ensure quality.
Hollandaise is an emulsion sauce, delicately balancing lightly cooked egg yolks with clarified butter and is a key
ingredient in Eggs Benedict. Named in honor of the traditionally high quality of butter from Holland, Hollandaise sauce
should be a smooth satiny texture with a pale yellow, lemon color. When prepared correctly the sauce will coat or
“Nape” the back of a spoon and more importantly cover, coat and cling to the perfectly poached egg in your Eggs
Benedict.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
LEMON GELATO
LEMON
SORBET
INGREDIENTS
159.1 g Dextrose
78.2 g Glucose 21 DE
7 g Cremodan SL 29 – Stabilizer
33.8 g Fructose
601.5 g Mineral Water
1 g Lemon Juice
1 g Lemon Zest
PREPARATION
01 In a mixing bowl, whisk Dextrose, Glucose, Cremodan SL 29, and Fructose
to combine. Set aside.
02 In a medium saucepan, heat mineral water to 40˚C.
03 Pour already combined ingredients (from Step 01) into saucepan.
Whisk occasionally until contents reach 85˚C.
04 Remove from heat and pour mixture into a clean bowl.
05 Zest lemon into mixture.
06 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚ C.
07 Pour mixture though a colander into a new bowl to remove solids. If
needed, stir with a spatula to ensure all of the liquid has gone through
and the zest has been left behind. Discard solids.
08 Add lemon juice to the bowl and stir.
09 Pour into ice cream machine.
10 When machine reads less than -7˚C, dispense sorbet into a container.
Place in shock-freezer. When sorbet reaches -18˚C, it is ready to be served
and should be transfered to a standard freezer for storage.
11 To serve, scoop sorbet into a brand approved vessel and garnish.
SORBET
INGREDIENTS
159.1 g Dextrose
78.2 g Glucose 21 DE
7 g Cremodan SL 29 – Stabilizer
33.8 g Fructose
601.5 g Mineral Water
1 g Lemon Juice
1 g Lemon Zest
PREPARATION
01 In a mixing bowl, whisk Dextrose, Glucose, Cremodan SL 29, and Fructose
to combine. Set aside.
02 In a medium saucepan, heat mineral water to 40˚C.
03 Pour already combined ingredients (from Step 01) into saucepan.
Whisk occasionally until contents reach 85˚C.
04 Remove from heat and pour mixture into a clean bowl.
05 Zest lemon into mixture.
06 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚ C.
07 Pour mixture though a colander into a new bowl to remove solids. If
needed, stir with a spatula to ensure all of the liquid has gone through
and the zest has been left behind. Discard solids.
08 Add lemon juice to the bowl and stir.
09 Pour into ice cream machine.
10 When machine reads less than -7˚C, dispense sorbet into a container.
Place in shock-freezer. When sorbet reaches -18˚C, it is ready to be served
and should be transfered to a standard freezer for storage.
11 To serve, scoop sorbet into a brand approved vessel and garnish.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
CHOCOLATE GELATO
CHOCOLATE
GELATO
INGREDIENTS
7 g Cremodan SE 30 (Stabilizer)
130 g Powdered Milk
5 g Sugar
61 g Glycerin
108 g Inverted Sugar
6 g Extra Virgin Olive Oil
559 g Water
25 g Bottled Sea Water
90 g Guanaja Chocolate 70%
10 g Cocoa Powder
PREPARATION
01 In a mixing bowl, combine Cremodan, Powdered Milk, and sugar. Set dry
ingredients aside.
02 To make the gelato base, combine glycerin, inverted sugar, olive oil, water,
and bottled sea water. Whisk over medium heat until it thickens and
reaches 40˚C.
03 Pour dry ingredients (from Step 01) into saucepan. Whisk occasionally
until contents reach 85˚C.
04 Remove from heat and allow to cool to 60˚ C.
05 Add the Guanaja chocolate and cocoa powder. Mix with a blender.
06 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚C.
07 Pour into ice cream machine.
08 When machine reads less than -7˚C, dispense gelato into a container. Place
in shock-freezer. When gelato reaches -18˚C, it is ready to be served and
should be transfered to a standard freezer for storage.
09 To serve, scoop gelato into a brand approved vessel and garnish.
GELATO
INGREDIENTS
7 g Cremodan SE 30 (Stabilizer)
130 g Powdered Milk
5 g Sugar
61 g Glycerin
108 g Inverted Sugar
6 g Extra Virgin Olive Oil
559 g Water
25 g Bottled Sea Water
90 g Guanaja Chocolate 70%
10 g Cocoa Powder
PREPARATION
01 In a mixing bowl, combine Cremodan, Powdered Milk, and sugar. Set dry
ingredients aside.
02 To make the gelato base, combine glycerin, inverted sugar, olive oil, water,
and bottled sea water. Whisk over medium heat until it thickens and
reaches 40˚C.
03 Pour dry ingredients (from Step 01) into saucepan. Whisk occasionally
until contents reach 85˚C.
04 Remove from heat and allow to cool to 60˚ C.
05 Add the Guanaja chocolate and cocoa powder. Mix with a blender.
06 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚C.
07 Pour into ice cream machine.
08 When machine reads less than -7˚C, dispense gelato into a container. Place
in shock-freezer. When gelato reaches -18˚C, it is ready to be served and
should be transfered to a standard freezer for storage.
09 To serve, scoop gelato into a brand approved vessel and garnish.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
VANILLA GELATO
VANILLA
GELATO
INGREDIENTS
7 g Cremodan SE 30 (Stabilizer)
216 g Dextrose
23 g Whole Powder Milk
5 g Sugar
519 g Semi- Skimmed Milk
183 g Cream 35%
23 g Inverted Sugar
25 g Bottled Sea Water
1 g Caviar Pearl Vanilla (Eurovanille)
2 g Madurated Vanilla Stick (Eurovanille)
PREPARATION
01 In a mixing bowl, combine Cremodan, Dextrose, Powdered Milk, and sugar.
Set dry ingredients aside.
02 To make the gelato base, combine the semi-skimmed milk, cream, inverted
sugar, and bottled sea water in a medium saucepan. Whisk over medium
heat until it thickens and reaches 40˚C.
03 Pour dry ingredients (from Step 01) into saucepan. Whisk occasionally
until contents reach 85˚C.
04 Remove from heat and add both types of vanilla.
05 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚C.
06 Remove vanilla sticks and pour into ice cream machine.
07 When machine reads less than -7˚C, dispense gelato into a container.
Place in shock-freezer. When gelato reaches -18˚C, it is ready to be served
and should be transfered to a standard freezer for storage.
08 To serve, scoop gelato into a brand approved vessel and garnish.
GELATO
INGREDIENTS
7 g Cremodan SE 30 (Stabilizer)
216 g Dextrose
23 g Whole Powder Milk
5 g Sugar
519 g Semi- Skimmed Milk
183 g Cream 35%
23 g Inverted Sugar
25 g Bottled Sea Water
1 g Caviar Pearl Vanilla (Eurovanille)
2 g Madurated Vanilla Stick (Eurovanille)
PREPARATION
01 In a mixing bowl, combine Cremodan, Dextrose, Powdered Milk, and sugar.
Set dry ingredients aside.
02 To make the gelato base, combine the semi-skimmed milk, cream, inverted
sugar, and bottled sea water in a medium saucepan. Whisk over medium
heat until it thickens and reaches 40˚C.
03 Pour dry ingredients (from Step 01) into saucepan. Whisk occasionally
until contents reach 85˚C.
04 Remove from heat and add both types of vanilla.
05 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚C.
06 Remove vanilla sticks and pour into ice cream machine.
07 When machine reads less than -7˚C, dispense gelato into a container.
Place in shock-freezer. When gelato reaches -18˚C, it is ready to be served
and should be transfered to a standard freezer for storage.
08 To serve, scoop gelato into a brand approved vessel and garnish.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
STRAWBERRY GELATO
STRAWBERRY
GELATO
INGREDIENTS
389.5 g Strawberries
6.8 g Cremodan SE 30 – Stabilizer
29.2 g Dextrose
97.4 g Whole Powder Milk
116.8 g Saccharose
68.2 g Glucose 38 DE
194.7 g Water
97.4 g 35% Cream
PREPARATION
01 Wash, hull and halve the strawberries. Place in refrigerator to chill.
02 In a mixing bowl, combine Cremodan, Dextrose, Powdered Milk,
Saccharose, and Glucose. Set dry ingredients aside.
03 To make the gelato base, combine the water and cream in a medium
saucepan. Whisk over medium heat until it thickens and reaches 40˚C.
04 Pour dry ingredients (from Step 03) into saucepan. Whisk occasionally
until contents reach 85˚C.
05 Remove from heat, pour mixture into a clean bowl and refrigerate for a
minimum of 12 hours or until it reaches 5˚C.
06 Make sure strawberries are 10˚C, then add them to the chilled mixture.
Puree the mixture until the strawberries are fully incorporated.
07 Pour into ice cream machine.
08 When machine reads less than -7˚C, dispense gelato into a container.
Place in shock-freezer. When gelato reaches -18˚C, it is ready to
be served and should be transfered to a standard freezer for storage.
09 To serve, scoop gelato into a brand approved vessel and garnish.
GELATO
INGREDIENTS
389.5 g Strawberries
6.8 g Cremodan SE 30 – Stabilizer
29.2 g Dextrose
97.4 g Whole Powder Milk
116.8 g Saccharose
68.2 g Glucose 38 DE
194.7 g Water
97.4 g 35% Cream
PREPARATION
01 Wash, hull and halve the strawberries. Place in refrigerator to chill.
02 In a mixing bowl, combine Cremodan, Dextrose, Powdered Milk,
Saccharose, and Glucose. Set dry ingredients aside.
03 To make the gelato base, combine the water and cream in a medium
saucepan. Whisk over medium heat until it thickens and reaches 40˚C.
04 Pour dry ingredients (from Step 03) into saucepan. Whisk occasionally
until contents reach 85˚C.
05 Remove from heat, pour mixture into a clean bowl and refrigerate for a
minimum of 12 hours or until it reaches 5˚C.
06 Make sure strawberries are 10˚C, then add them to the chilled mixture.
Puree the mixture until the strawberries are fully incorporated.
07 Pour into ice cream machine.
08 When machine reads less than -7˚C, dispense gelato into a container.
Place in shock-freezer. When gelato reaches -18˚C, it is ready to
be served and should be transfered to a standard freezer for storage.
09 To serve, scoop gelato into a brand approved vessel and garnish.
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
Business Plan
BUSINESS PLAN PROCESS
Every year based upon the published schedule, the hotels are asked to complete the "Business Plan" for the following year. This process involves the entire Executive Committee of the hotel, and the key drivers for this process are the General Manager together with the Director of Finance and the Director of Sales & Marketing.
For this purpose an extensive worksheet has been created, which allows the hotel to not only communicate its financial goals for the following year, but also its strategy on how to achieve these goals.
Reference will be made to the "Balanced Scorecard", which consists of
- Financial Results
- Market Share / RevPar (Revenue per available room)
- Guest Satisfaction Survey Results
- Associate Opinion Survey Results
With the exception of room revenue, which includes statistics, financial results are top-line driven and are limited to the Profit & Loss Summary results only. Please ensure that your Sales & Marketing and Revenue Management Team get an early start since details are required for room revenues and the overall financial results and calculations are driven of these numbers.
Business Plan Preparation
- Room Segmentation:
Sales & Marketing and Revenue Management provide detailed room segmentation forecast through the end of the year.
- Salary & Wage Survey:
Human Resources conducts a salary and wage survey to identify any wage adjustments. (Note: Start early as this process usually takes time!)
- Year End Forecast:
Director of Finance completes a detailed forecast through the end of the year.
- Goals:
Executive team establishes overall goals.
Example:
- Financial
- Room revenue increase +3.0%
- F&B revenue increase +2.0%
- HP margin increase +2.0 points
- AOS goals
- GSS goals
- The entire team should be supporting the established goals. S&M and Revenue Mgmt might decide to establish their goals based on a detailed break down of the segmentation and statistics.
- Changes in cost/controllable/wages etc.
Respective Executive Committee member provides input in regards to other revenue growth or cost development:
- Banquet 🡪 Director of Sales & Marketing
- Outlets 🡪 Director of Food & Beverage (revenue and cost/controllable)
- HLP / Engineering 🡪 Director of Engineering
- Rooms 🡪 Director of Sales & Marketing (revenue)
- Rooms 🡪 Director of Rooms (cost/controllable)
- Salary & Wages 🡪 Director of Human Resources
- Market Overview and Strategy:
Input required from General Manager, Director of Sales & Marketing, Revenue Manager, Director of Food & Beverage
Approximate Time Schedule (subject to changes)
Note:
- Business Plan submission to owners only after approval of Business Plan by Marriott International, please check with your Area Director of Finance!
- Verify Business Plan submission due date stated in your Management Agreement!
- Confirm Business Plan format handed to owner in the past with the outgoing Director of Finance or respective Area Director of Finance!
*Estimated Timeline – Please note months and dates may change and will be communicated by your Regional Office
BUSINESS PLAN PROCESS
Every year based upon the published schedule, the hotels are asked to complete the "Business Plan" for the following year. This process involves the entire Executive Committee of the hotel, and the key drivers for this process are the General Manager together with the Director of Finance and the Director of Sales & Marketing.
For this purpose an extensive worksheet has been created, which allows the hotel to not only communicate its financial goals for the following year, but also its strategy on how to achieve these goals.
Reference will be made to the "Balanced Scorecard", which consists of
Financial Results
Market Share / RevPar (Revenue per available room)
Guest Satisfaction Survey Results
Associate Opinion Survey Results
With the exception of room revenue, which includes statistics, financial results are top-line driven and are limited to the Profit & Loss Summary results only. Please ensure that your Sales & Marketing and Revenue Management Team get an early start since details are required for room revenues and the overall financial results and calculations are driven of these numbers.
Business Plan Preparation
Room Segmentation:
Sales & Marketing and Revenue Management provide detailed room segmentation forecast through the end of the year.
Salary & Wage Survey:
Human Resources conducts a salary and wage survey to identify any wage adjustments. (Note: Start early as this process usually takes time!)
Year End Forecast:
Director of Finance completes a detailed forecast through the end of the year.
Goals:
Executive team establishes overall goals.
Example:
Financial
Room revenue increase +3.0%
F&B revenue increase +2.0%
HP margin increase +2.0 points
AOS goals
GSS goals
The entire team should be supporting the established goals. S&M and Revenue Mgmt might decide to establish their goals based on a detailed break down of the segmentation and statistics.
Changes in cost/controllable/wages etc.
Respective Executive Committee member provides input in regards to other revenue growth or cost development:
Banquet 🡪 Director of Sales & Marketing
Outlets 🡪 Director of Food & Beverage (revenue and cost/controllable)
HLP / Engineering 🡪 Director of Engineering
Rooms 🡪 Director of Sales & Marketing (revenue)
Rooms 🡪 Director of Rooms (cost/controllable)
Salary & Wages 🡪 Director of Human Resources
Market Overview and Strategy:
Input required from General Manager, Director of Sales & Marketing, Revenue Manager, Director of Food & Beverage
Approximate Time Schedule (subject to changes)
Time
Reporting
August*
🡪 Regional Office to provide Business Plan worksheet with historical data of individual hotels after month end closing
Early September*
🡪 Hotels to submit Business Plan to Regional Offices for review
Mid / End September*
🡪 Regional Office schedule conference calls with properties to discuss goals and strategy
End September*
🡪 Hotels to submit any changes necessary based on regional review
October / November*
🡪 Regional Offices to confirm Business Plan with Corporate Office
Note:
Business Plan submission to owners only after approval of Business Plan by Marriott International, please check with your Area Director of Finance!
Verify Business Plan submission due date stated in your Management Agreement!
Confirm Business Plan format handed to owner in the past with the outgoing Director of Finance or respective Area Director of Finance!
Time
Reporting
Beginning January*
🡪 Hotels to update Business Plan with actual results in place of forecast
🡪 Hotels to decide on goal based on % growth or to keep $ amount already established (regional input, especially if forecast was missed considerably)
Mid January*
🡪 Hotels to submit revised Business Plan
🡪 Regional Office to confirm
End January*
🡪 Hotels to submit Budget Spread based on confirmed Business Plan
*Estimated Timeline – Please note months and dates may change and will be communicated by your Regional Office
BUSINESS PLAN PROCESS
Every year based upon the published schedule, the hotels are asked to complete the "Business Plan" for the following year. This process involves the entire Executive Committee of the hotel, and the key drivers for this process are the General Manager together with the Director of Finance and the Director of Sales & Marketing.
For this purpose an extensive worksheet has been created, which allows the hotel to not only communicate its financial goals for the following year, but also its strategy on how to achieve these goals.
Reference will be made to the "Balanced Scorecard", which consists of
- Financial Results
- Market Share / RevPar (Revenue per available room)
- Guest Satisfaction Survey Results
- Associate Opinion Survey Results
With the exception of room revenue, which includes statistics, financial results are top-line driven and are limited to the Profit & Loss Summary results only. Please ensure that your Sales & Marketing and Revenue Management Team get an early start since details are required for room revenues and the overall financial results and calculations are driven of these numbers.
Business Plan Preparation
- Room Segmentation:
Sales & Marketing and Revenue Management provide detailed room segmentation forecast through the end of the year.
- Salary & Wage Survey:
Human Resources conducts a salary and wage survey to identify any wage adjustments. (Note: Start early as this process usually takes time!)
- Year End Forecast:
Director of Finance completes a detailed forecast through the end of the year.
- Goals:
Executive team establishes overall goals.
Example:
- Financial
- Room revenue increase +3.0%
- F&B revenue increase +2.0%
- HP margin increase +2.0 points
- AOS goals
- GSS goals
- The entire team should be supporting the established goals. S&M and Revenue Mgmt might decide to establish their goals based on a detailed break down of the segmentation and statistics.
- Changes in cost/controllable/wages etc.
Respective Executive Committee member provides input in regards to other revenue growth or cost development:
- Banquet 🡪 Director of Sales & Marketing
- Outlets 🡪 Director of Food & Beverage (revenue and cost/controllable)
- HLP / Engineering 🡪 Director of Engineering
- Rooms 🡪 Director of Sales & Marketing (revenue)
- Rooms 🡪 Director of Rooms (cost/controllable)
- Salary & Wages 🡪 Director of Human Resources
- Market Overview and Strategy:
Input required from General Manager, Director of Sales & Marketing, Revenue Manager, Director of Food & Beverage
Approximate Time Schedule (subject to changes)
Note:
- Business Plan submission to owners only after approval of Business Plan by Marriott International, please check with your Area Director of Finance!
- Verify Business Plan submission due date stated in your Management Agreement!
- Confirm Business Plan format handed to owner in the past with the outgoing Director of Finance or respective Area Director of Finance!
*Estimated Timeline – Please note months and dates may change and will be communicated by your Regional Office
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
My selection
Decide upon your major definite purpose in life and then organize all your activities around it
Wajburnii (tutuplah aib-aibku)
Warfa’nii (angkatlah darjatku)
Warzuqnii (berilah aku rezeki)
Wahdinii (berilah aku petunjuk)
Wa’Aafinii (sihatkan aku)
Wa’fuannii (maafkan aku)
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