Thao Sri Sunthon

Table of Contents
1. Introduction

2. Why this destination

3. Type of the hotel

Targeted Market Segment

Location

Number of Rooms

Main Competitors

Name and Logo

Affiliation or Independent

1. Departmental organization
A. Rooms Division:

Front Office

design

theme

reservations

menu

uniformed services

type of service

no. of employees, what positions

schedule of the restaurant

room types, layout of rooms in the

Bar

design

Theme

Equipment

Menu

Schedule

Employees and positions

Kitchen

design

Equipment

Employees and positions

hotel

Housekeeping

laundry

public areas

employees and positions

A. Food and Beverage

Restaurant
design
number of covers, no. of side stations
no. of employees, what positions

1. Human Resources

Recruitment methods

1. Accounting

Budget for the hotel opening

Budget for promotion materials

1. Marketing

Hotel promotion

Touristic packages

Invitations to the hotel opening

Training and motivational activities

1. 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 islands east 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 Sunthon is 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
well as 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 185 rooms 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 Phuket

Geography
Phuket
Geography
Andam
an Sea
576 km

Location
Area

Length
Width
Highest elevation

50 km
20 km
529 m
Khao
Mai
Thao
Sip
Song

Highest point
Country
Thailand
Demographics
Population
Density

600000
(as of
2013)
1,042 /k
m2

Phuket is the biggest island in Thailand, located in the Andaman Sea of 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 the Phuket mountain range, which
ranges for 440 kilometres from the Kra Isthmus.
In addition, the name Phuket is relatively recent having previously been named Jung Ceylon and
Thalang. The highest elevation of the island is usually regarded as Khao Mai Thao Sip Song
(Twelve Canes), at 529 metres above sea level.

The western coast has several sandy beaches, while on the east coast beaches are more often
muddy. Near the southernmost point is Laem Promthep (Brahma's Cape), which is a popular
sunset viewing point. In the mountainous north of the island is the Khao Phra Thaeo Nonhunting Area, protecting more than 20 km of rainforest.
2004 Tsunami
On December 26, 2004, Phuket and other nearby areas on Thailand's western coast suffered
extensive damage when they were struck by the Boxing Day tsunami, caused by the 2004 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 a regional warning system. The
satellite-linked deep-sea buoy floats 1,000 km (620 mi) offshore, roughly midway between
Thailand and Sri Lanka.

Climate
Phuket has a tropical climate, more specifically a tropical 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 (84 F) to 33 C (91 F); average lows
range

from

23

(73 F)

to

26

(79 F).

Climate data for Phuket

Month

Jan

Feb Mar Apr May

Jun

Jul

Aug

Sep

Oct

Nov Dec

Record high
C (F)

35.5
36.2
37.5
36.8
(95.9) (97.2) (99.5) (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
33.5
(92.1) (92.3)

Average
high C (F)

31.8
32.9
33.5
33.4
(89.2) (91.2) (92.3) (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
31.2
(87.8) (88.2)

Daily mean
C (F)

27.9
28.7
29.3
29.5
(82.2) (83.7) (84.7) (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
27.6
(81.5) (81.7)

Average low
C (F)

23.3
23.7
24.3
24.8
(73.9) (74.7) (75.7) (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
23.7
(74.8) (74.7)

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)

Record low
C (F)
Precipitatio
n mm
(inches)
Avg. rainy
days

17.8
(64)

17.1
18.5
(62.8) (65.3)

21.1
(70)

17.2
(63)

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

Mean monthly
286.2
sunshine hours

11

21

19

19

19

23

22

16

271.5

282.3

247.9

188.5

139.5

172.6

174.1

143.2

179.8

197.1

244.3

Attractions
One of the most popular tourist areas on Phuket is Patong Beach on 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 become increasingly developed. Patong
means "the forest filled with banana leaves" in Thai. Other popular beaches are located south of
Patong. In a counterclockwise direction these include Karon Beach, Kata Beach, Kata Noi
Beach, and around the southern tip of the island, Nai Harn Beach and Rawai. To the north of
Patong are Kamala Beach, Surin Beach and Bang 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, the Similan Islands lie to the north west, and Phi Phi Islands to the south
east. Islanders engage in a lively tourist trade, catering to snorkellers and scuba divers.

Two Heroines Monument, is a monument in Amphoe Thalang, a memorial statue of the

heroines Thao Thep Kasattri and Thao Sri Sunthon

Thalang National Museum

Wat Chalong is where stands the cast statue of Luang Pho Cham

Khao Phra Thaeo Wildlife Conservation Development and Extension Centre is a

center for study of the environment.

The Big Buddha of 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 and Muk 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 organization
A. Rooms 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 overbooked
The 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 the organization of his department, revenue
reports and other document like provisional budget
Front Office Supervisor 1 position : Supervise and coordinate all daily operation in the Front
Office

Front Desk Agent - 4 positions, 2 for each shift: Registers guests, and maintains room
availability information

Cashier 1position : Closes guest folios, and properly checks out guests
Accounts Receivable Clerk 1 position : Posts charges in correct guest folios and updates folios'
outstanding balances
Night Auditor 1position : Controls the job of the Accounts Receivable Clerk, and prepares
daily reports to management
Reservation Agent - 2 positions, 1for each shift : Responds to Reservation Requests and creates
Reservation Records
Telephone operator: 2 positions,1 for each shift
Group Coordinator: 2 positions, one for each shift
Uniformed 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

Work schedule :
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 has 185 Standard Rooms :

60 Superior Rooms (30 sq. metres)
Provide a hushed, refined setting, designed in the spirit of a former Parisian residence 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 relaxing
60 Executive Romms ( 45 sq. metres)
Every Executive Room has been designed with the feel of a private residence and features made
to measure decoration
10 Junior Suites (70 sq. metres)
Includes an elegant lounge and features a pleasant view and will inspire you to 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 classical Parisian style.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 of France
classicism combined with full modern comfort.

Room Types and standard equipment found in the rooms:

Minibar\maxibar (different charge)
28 Plasma 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

Cleans occupied 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 and non-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 each shift)
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

Restaurant
The 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 number of 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 APPETIZERS

-

Grilled 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 with marinara sauce

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

Stuffed Mushrooms with vegetable spread. topped with mozzarella -

Crispy Calamari served with marinara sauce -

SALADS
-

Baby spinach Salad -

Caesar Salad -

Caesar Salad with Chicken -

Hungarian Cucumber Salad -

Romanian House Salad -

Greek Salad -

PICKLES
-

Roasted Red Bell Pepper

-

Mixed Pickles

SOUPS
-

Soup 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 SPECIALITIES

Mititei 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 fried smoked sausages -

FISH - Served with choice of: lemon or garlic or dill sauce

Grilled Salmon 6 Oz. File of Alaskan Salmon. Served with steamed rice -

Pan Seared Dorada 7 Oz. Served with steamed vegetables -

CHICKEN
-

Grilled Chicken Breast. Served with country 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. Served with mashed potatoes and gorgonzola sauce -

PORK
-

Pork 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 -

BEEF
-

Hungarian Beef Goulash

T bone steak served with mashed potatoes

VEAL
-

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

SIDES

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

Extra Sour Cream - Extra Feta Cheese -

DESSERT
-

Romanian crepes with jam or nuttela -

Hungarian Dobosh Torta - Cheese cake -

- Warm chocolate melting cake served with vanilla ice cream -

DINNER MENU

TRADITIONAL SPECIALTIES
-

Mititei 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 sauce

Grilled Salmon 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 -

Pan Seared 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 Rack of 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

SIDES
-

Country Potatoes -

Polenta Rice-Pilaf Steamed rice -

Grilled Skinless Sausage 1 pc -

Feta Cheese or sour cream -

French Fries -

Steamed Vegetables -

Bean Puree -

Mashed Potatoes

Extra sour cream -

WINE LIST

WHITE WINE
-

Chardonnay- Murflatar Dry -

Feteasca Alba - Fine Medium Sweet -

Gewurztraminer- Jidvei Fine Medium 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 -

Grasa de Cotnari Unique Sweet Flavor Tamaioasa Romaneasca A Luscious Sweet -

Rio Grande White Brasil - Best Sweet Flavor -

RED WINE
-

Cabarnet 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 following schedule:

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 bars

Thao Sri Sunthon Lounge 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

Beer
-

Domestic Beer -

Imported Beer -

Romanian Beer -

Russian Beer -

Water
-

Mineral Water Perrier -

Mineral Water Borsec -

Mineral Water Pellegrino -

Cranberry juice 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 drinks

Better Cinco (Cocktail)

Henri Savard Brut Blanc, Jalapeno Pepper, Lemon Juice, Mango Juice, Simple Syrup,
Tequila Ocho Reposado

Black Dog (Cocktail)

Dry Vermouth, Light Rum

Blue Lagoon #2 (Cocktail)

Blue Curacao, Blueberry Schnapps, Pineapple Juice

Captain Do (Cocktail)
Captain Morgan's Spiced Rum, Mountain Dew

Freddy Fudpucker II (Cocktail)

Galliano, Lemon Juice, Orange Juice, Tequila

French Pear Martini (Martini)

Absolut Pears Vodka, Lemon Juice, St-Germaine Elderflower Liqueur

Peppermint Patty #3 (Cocktail)

Baileys Irish Cream, Peppermint Schnapps

Suck Me Sideways (Cocktail)

Crme d'Almond, Malibu Rum, Myer's Rum, Peach Schnapps, Pineapple Juice,
Raspberry Schnapps, Triple Sec

Toxic Waste #3 (Cocktail)

7-Up, Blue Curacao, Blueberry Schnapps, Sour Mix, Vodka

Victory Collins (Cocktail)

Grape Juice, Lemon Juice, Powdered Sugar, Vodka

Absolutely Wild (Shooter)

Absolut Citron Vodka, Wild berry Schnapps

Alabama Slammer #1 (Cocktail)

Amaretto, Lemon Juice, Sloe Gin, Southern Comfort

Apple Swizzle (Cocktail)

Angostura Bitters, Apple Brandy, Light Rum, Lime Juice, Sugar Syrup

Chpok (Shooter)
Champagne, Vodka

Kamikaze #2 (Cocktail)
Lime Juice, Sunny Delight Orange Juice, Triple Sec, Vodka

Original Buttery Nipple (Shooter)

Baileys Irish Cream, Butterscotch Schnapps

Perverted Irishman (Shooter)

Baileys Irish Cream, Jameson Irish Whiskey

Roadrunner (Shooter)
Grand Marnier, Kahlua

Ten Fuzzy Nuts (Cocktail)

7-Up, Amaretto, Jack Daniel's Whiskey, Peach Schnapps

Thurston Howell (Cocktail)

Crme de Banana, Grenadine, Orange Juice, Simple Syrup, Sour Mix, Spiced Rum

Blonde Rob (Shooter)

Black Haus, Budweiser Light Beer, Sweet and Sour Mix

Goose Bump (Martini)

Captain Morgan's Parrot Bay Coconut Rum, Pineapple Juice, Skye Vodka

Manhattan #2 (Cocktail)
Italian Vermouth, Rye Whiskey

Mojito Parisien (Cocktail)

Lime Juice, Mint Leaves, Simple Syrup, St-Germaine Elderflower Liqueur, White Rum

Panty Man (Shooter)

Absolut Currant Vodka, Cranberry Juice, Sweet and Sour Mix

Sexual Healing (Cocktail)

Amaretto, Kahlua, Milk, Peppermint Schnapps, Rum

Silver Bullet #3 (Shooter)

Jack Daniel's Whiskey, Southern Comfort

Southern Kamikaze (Shooter)

Lime Juice, Southern Comfort, Triple Sec

Texas Tea (Cocktail)

Coca Cola, Gin, Orange Juice, Rum, Sour Mix, Tequila, Triple Sec, Vodka

Volcano (Cocktail)
Beer, Tabasco Sauce

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

Work shifts will be 8 hours long, and will be as follows:

From 9:00 AM to 5:00 PM
From 5:00 PM to 1:00 AM
From 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.

Kitchen
At 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.Marketing
We will start promote our hotel with 5 months before the grand opening. We will appear in
newspapers, posters will be everywhere so everybody 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:
1. Free access to the spa for booking a room more than 7 days
2. 10% room rates discount for groups larger than 20 persons
3. Free equipment for conferences larger than 50 persons
4. One special dinner for two with a glass of champagne
5. 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 fitness massage
For couples we are offering a special package which includes:
welcome-drink
one chocolate treatment (50 min)
one massage
one candle-light dinner and 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 30 000 $ 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 the hotel 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
For Thao 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 first impression and also are making the atmosphere
much pleasant.
Respond in a timely manner because most guests 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