Organisation of Hotel Operations
  • Careful study and formulation of the appropriate concept for the operation of the property.
  • Determination of the operation of the departments with analytical operation manual for each department.
  • Identification of the appropriate pricing policy for every product or service offered at the hotel.
  • Constant quality through the establishment of quality criteria.
  • Unified purchase of expendable supplies and fixed equipment achieving economies of scale and lower wholesale prices while keeping consistency and control of the costs.
  • Decoration and renovation wherever there is a necessity, for the maximization of the attractiveness of the product offered as well as the functionality of the areas.
  • Examination of the progress of the property with planned visits for the supervision of operations and meetings with the managerial staff as well as with non-planned visits for the inspection of the quality criteria that have been determined.
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