welcome to the gms meeting 2014 09. and 10.02.2014

Welcome to the

GMs MEETING

2014

09. and 10.02.2014

AGENDA

1. Chef Consultant Markus Iten2. Operational Review of 20133. Chef Samir Abdel Azim - Culinary 2014 4. Further F&B Standards 20145. Non-F&B Departments6. Goals, Trial & Projects7. Reminder8. Questions

1 Mr. Markus ItenChef Consultant

1 Mr. Markus ItenAgenda

1. Introduction2. Review Ex. Chefs trainings 2012 / Results3. Lacks & Needs4. Position of the JH&R Ex. Chefs compared to average Egypt5. Food Trends6. Savings7. Aim

1 - Introduction

You do not need a parachute to skydive.

1 - Introduction

You only need a parachute to skydive twice!

1 – Executive Chefs’ Trainings

EXECUTIVE CHEFS TRAINING

HURGHADA and

SHARM EL SHEIKH

1 – Executive Chefs’ Trainings

Reviewed and RevisedTheoretical and Practical• Basic Cutting Skills• 18 Cooking Methods• Teaching / Presentation Skills

1 – Executive Chefs’ Trainings

“TRAINING RESULTS”YOU TELL ME

1 – Lacks & Needs

LACKS• Competency in Culinary Field (except a hand-full)

• No Assessment of Gained Knowledge Conducted • Sharing of Knowledge / Skills

1 – Lacks & Needs

NEEDS• Continued training of culinary basics• Assessing all in knowledge and skill competencies on regular intervals (from the top down the line)

• Linked to salary increases and promotions

1 – Ranking of Ex. Chefs in Egypt

RELATIVE POSITION OF JAZ CHEF’S IN EGYPT

• Acceptable, exceptions confirm the rule• Willing, but handicapped by limited knowledge and skills•Need more involvement in Chef’s activities; workshops and competitions

1 – Food Trends

FOOD TRENDS• RULE 1: Keep it SIMPLE• Freshly cooked, on buffets as well• Vegetarian & gluten free• 0-Fat, minimize sugar, minimize sodium• Flavouring by herbs and spices

1 – Savings

COST SAVING CHAIN• Guest consumption history• Standard recipes and cooking methods in place• Cost of foods updated every second week• WASTE / DEBRIS REUSE THROUGHOUT • Planning dishes and waste reusable's• Increase and decrease buffet volume as needed• TRAINING, TRAINING, TRAINING .............

1 – Savings

• MODERN TECHNOLOGIES COMBI-STEAMER = 3-5% ROASTING LOSS NORMAL OVEN = 15-18% ROASTING LOSS STEAMING: CLOSE TO 100% REMAIN OF MINERALS ETC BOILING: 60 to 70% LOSS OF MINERALS ETC

1 – Aim

QUESTION:

WHO IS THE PERSON IN CHARGE OF YOUR HOTEL?

1 – Aim

PROGRESS WILL BE ACHIEVED BY• Establish the correct methodologies to train and assess the basic requirements of food producing personnel on all levels which will benefit the customers and owners alike.

To steal ideas from one person is plagiarism.

To steal from many is research AND IT IS CHEAPER!

2 Operational

Review 2013

2 - Operational Review 2013Agenda

1. Visit of Turkey competition in April 13

2. Standards & concepts finalized

3. Safety

2 - Operational Review 2013Visit of Turkey

Just to resume what we have seen/learnt during our trip:

• High investments are done in hotel facilities (especially outlets & buffets)• Higher quality and variety in food and beverage products• In F&B Turkey is ahead of Egypt but in total satisfaction Egypt is still ahead

of Turkey (resource TUI)• High promotion of the Turkish local food & beverage products/dishes• Huge variety and flexibility in serving food and beverage • Food taste on similar level than in Egypt (especially a la carte)• Better clientele visiting Turkey’s Ultra-All-inclusive hotels

2 – Operational Review 2013Visit Turkey Competition

As a direct action, we:

• Increased the variety of the buffet based on the trials done in Mirabel, Aquamarine and Almaza

• Extend amenities• Open a bar for 24h in hotels• Extending and improving food offers• Adding services• And much more …..

2 – Operational Review 2013Concepts & Standards finalized

Despite the consequences of the travel ban on our operation, following have been implemented:

• New main restaurant buffet standards with increased variety• Further improved presentation of the buffet• Up-graded snacks presentation for cat A hotels• Oriental corners (breakfast, lunch and dinner) cat A hotels• New cocktail menus in all hotels categories• Buffet cutlery and buffet set up guidelines• Patisserie/coffee shop concept• 4 a la carte concepts (Asian/Middle-east/Sea Food/Grill) including their operation

manual• Food courts concept• New linen standards

2 – Operational Review 2013Safety

In 2013 we have added the safety and fire audits of the central staff housing as no cost

Additional free of charge safety module in 2014 • Spa safety module (extension of the actual pool audit)• Dine module

On request at extra charge• Supplier module • Standards and Quality module

2 – Operation Review 2013Safety Comparison

Group 1: Un- cooked ready to eat meals, or cooked meal with non- cooked ingredients. Group 2: Cooked ready to eat meals. Group 3: Packed ready to eat meals based on raw-fresh vegetables.

3 1 2

2 – Operational Review 2013Food Safety

2 – Operational Review 2013Legionella Safety

2 – Operational review 2013Fire Safety

2 – Operational review 2013Guests Safety

2 – Operational Review 2013Pool Safety

2 – Operational Review 2013Room Safety

2 – Operational review 2013Most Safe Hotels JH&R

3 Culinary

Chef Samir Abdel Azim

3 – CulinaryAgenda

• Food stations standards all categories• Implementation Cat A / trials Cat B and C• Snack presentation• Middle-east theme night buffet• Asian theme night buffet• Gala dinner theme night buffet• Food Court• A la carte concepts• Training

3 – CulinaryOverview new food stations standards all

hotels

3 – CulinaryImplementation new food stations

standards Cat A hotels

Now we can say (by around 80% implementation) that the cost for Cat A hotel (except Steigenberger is between 44 and 50 EGP with an increased guest satisfaction (e.g. 5.6 or even 5.7 from 6 in HolidayCheck or 84 from 100 in food variety and quality in TUI UK CSQ.Cat B station standards are in trial at Jaz Aquamarine and Cat C at SYM Sharks Bay

3 – Culinary food presentation guide all hotels

• Fresh • Simple • Neat & clean • Portions • Symmetric & organized• Unified• All in white • No stand • No over loaded plates • Can be fancy , creative but eatable • Hot is hot and cold is cold

Based on the previous standard, following points will be the guideline for the food presentation:

3 – Culinaryfood presentation guide all hotels

Fresh Will always be the target to have fresh cooking that will force the chefs to produce just in

time and as needed (not more, not less) adjusted to guests’ wish and serve safe food

3 – Culinary food presentation guide all hotels

SimpleEasy to be arranged & refilled by the employees

and easy to reach and taken by the guests

3 – Culinary food presentation guide all hotels

Neat & cleanClean displayed food looks more appetizing looking and appealing

3 – Culinary food presentation guide all hotels

Portions as far as we canAllow guests to experience more dishes and

Keep the buffet longer appealing

3 – Culinary food presentation guide all hotels

Symmetric and organizedWhen food is presented in symmetric manner, guests have more points to

take their dishes (less queues) which support the handicap older buffet have with the space

3 – Culinary food presentation guide all hotels

UnifiedWill give the identity or the personality of our buffet , and ease the purchasing

process when buying china , utensils or buffet wareBuffet utensils and china ware is available under our standards web site

3 – Culinary food presentation guide all hotels

All in white To present the colorful food combination and freshness white china ware is the most

suitable base

3 – Culinary food presentation guide all hotels

No standIn order to be keep the hot food hot and the cold food cold, use only stand for non-hazard food as bread or marmalade

display

3 – Culinary food presentation guide all hotels

No over loaded platesTo match with simplicity and freshness of cold or hot items (including live cooking/carving station)

3 – Culinary food presentation guide all hotels

Decoration/presentation can be fancy , creative but all eatable(no silver foil or wooden skewers or any hazard items)

3 – Culinary food presentation guide all hotels

Finally hot food should be served hot and cold food should be served cold

to guarantee best fresh and best healthy food

3 – CulinaryPresentation food stations all hotels

Pool Snacks

3 – Culinary Goals food stations standards

Now the goal is to work on the implementation of the new standards, station by station and find the balanced guest satisfaction/cost per person (based on the trials executed).

Especially the implementation of the live cooking stations are important to increase guest satisfaction and decrease cost.

The kitchen team must switch to a full preparation and cooking in the kitchen to a full preparation in the kitchen and part of the finition at the buffet as most as feasible.

We cannot wait a full buffet renovation! Each buffet need to be reviewed how grill/woks/fryer/waffles/pizza oven etc.. Can be additionally integrated and all the facilities that are actually built in must be fully used. Each kitchen must be reviewed how production can be facilitated.

3 – Culinary Live cooking station standards

• Wok and tepaniaki dishes• Sushi• Salad station• Cold dessert station• Pizza station• Croissants & Danish station

All the above guidelines and manuals are available under our standards website (culinary folder)

3 – CulinarySnack presentation

Snacks catalogue was prepared as guideline for our Chefs Implementation in Cat A almost finalized, now all the hotels to follow the new presentation and/or adjust their dishes based on the catalog

3 – Culinary Oriental theme buffet

Chef Doucha has finalized the recipes cost and picture to follow

3 – Culinary Asian buffet

Chef Dong has finalized the recipes cost and picture to follow

3 – CulinaryGala theme buffet

Based on new year dinner parties , presentation decoration etc.. Excluding the most expensive items , we will finalize menu and recipes with presentation guideline for trial and cost calculation

3 – CulinaryFood Courts

In building process in Coraya, Aquamarine, Mirabel and first trial will be experienced during the GMs meeting in order to receive comments and exchange ideas

3 – Culinary A la carte concepts

The below concepts have been distributed and are available under our standards website:

• Sofra (Middle-East) • Makai Tukai (Asian Fusion) • Le Grill (Barbeque)• Corallo (Sea food) • Greek Tavern - implementation in Jaz Makadina (former SYM

Makadi Club)• Nino’s (Italian - to follow)

Even if you do not have the above facilities, recipes and presentation can be used by GMs/Captain Dinner or any other events for VIPs

3 – Culinary Training

Training of the kitchen team

During the training with Mr. Markus Iten, Executive Chefs have learned how to present methods of cooking and different cuts.

They must teach it to their team members so variety and taste will improve.

We will plan additional trainings as:• Rests re-usage• Food cost

4 Further F&B Standards

4 – Further F&B standardsAI Coffee Menu Cat A

All Cat. A hotels to implement now with a corporate flyer.

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For Cat B hotels, we will select the 4 best running items

5 Non-F&B

Departments

5 – Non-F&B DepartmentsAgenda

• Front Office

• Housekeeping

• Laundry

• TUI UK and third party procedure

5 – Non-F&B DepartmentsFront Office

Suite 8.9 • We will installed in Coraya the digital log book feature for each department and a

global one • The maintenance feature will be used as guests software to collect all the wishes

and get the needed reports by reviewing the response time and the guests feedback

• Within the standards, we have posted the entire manual of Suite 8.9. it should be used for training and to see where and how we can use all the benefits of this expensive and extensive software

5 – Non-F&B DepartmentsHousekeeping

Rooms’ cleaning standards

After years of efforts in food safety, then in Legionella and pool safety, this year we must place the same effort in room safety

• We have distributed the new standards including the amount of chemical needed for each item/place to be cleaned

• The mattress turning and cleaning standards are not well implemented• In addition to the above standards, I have distributed the new RoomCheck manual

of Cristal that give additional policies and checklist for this department• This gives also precautions against bed bugs, pest and mold prevention

5 – Non-F&B DepartmentsCentral Laundries

In the central laundries, we will proceed our studies on:

• Ironing and drying costs • Cascading the won time of washing with the LTC to the end of the procedure• Check for other global chemical providers as Ecolab• Focus then on the small individual laundries to get the same benefits at the

central ones

5 – Non-F&B DepartmentsCentral Laundries – Washing Cost

5 – Non-F&B Departments Central Laundries– Ironing/Drying

5 – Non-F&B DepartmentsThird Party Insurance

• Procedure accepted by TUI UK

• Only contact person for us is Mr. Awny (as far as nothing else advised by him) • We need even better written documentation to reduce the entire claim volume of

around £ 700k per year and keep the insurance fee on this level or even decrease the fees in future

• The third party insurance is for any claim from any source (guests, Tour Operator, third party companies but also employees etc..)

• Strong follow up needed to not miss the response deadline of TUI UK

6 Goals, Trials & Projects

6 – Goal, Trials and Projects

The 2014 goals are:

• Implement the new buffet stations standards in all hotels/all categories by focusing on improvement of live cooking

• Implement our a la carte concepts • Implement food courts

Even if you do not have the above facilities recipes and presentation can be used for VIP menus and other GMs dinner/cocktail and other events

• Training manual/operation manual in each outlets as base of daily training• Green zone for all hotels in Room Safety audits• Higher ranking in guest satisfaction (in Trivago and TripAdvisor) to have

more hotels placed within the best 25 of Africa or Middle-East• Presenting our key services in a more simple and attractive format

6 – Goal, Trials and Projects

The tests with the solar heaters have been satisfactory recognized by T&E and will be implemented in new projects but also for replacement under certain circumstances

This year we would like to test:

• Extra beverage sales with premium wines by the glasses• New self-cooking center technology at Jaz Alcazar• Smoother kitchen operation• Organize a JH&R inter-departmental competition• New dispensers and bath room amenities for dispensers (in running process)• Alternative chemicals for Housekeeping and Stewarding• Alternative chemicals for laundries• Solar pool heating system • Solar garden lamps

And any project you would like to initiate or run

7 Reminder

7 – ReminderStandards Web Site

Last year we arrange the best practice folder within our standards web site

Both are offering huge information potential and are separated by department. Even if the searching is not as attractive as you may know, the informations are there and this should be the first source to look for before an employee in your hotel re-invent the wheel.

If the information is not available, please contact me as the information you are looking for is may be implemented in one of our other hotel and is of interest for all of us

8 Questions

Thanks to all Area Managers, Area GMs &

GMs with all their teams involved in all the trials, changes,

tests, stops and restarts and costing etc…

I wish you, your family & your team members

a better year 2014