Welcome to the GMs MEETING 2013

1. Welcome to the GMs MEETING 2013 SINAI REGION Iberotel Palace 15.01.13

2. AGENDA Objectives/Goals Standards implementation Upcoming standards Trials and projects Safety Savings Culinary Best practices GMs questions

3. 1 - OBJECTIVES/GOALS The items in yellow are compulsory, the other ones to be adjusted between HM/GMs and Area/Regional Managers before review and approval of Mr. Alaa

4. 2 - STANDARDS IMPLEMENTATION For a Hotel Managing Company, the standards are (after our employees) the second most important assets. If we use them as we have worked them all together out, we will permanently adjust them to the market and so adjust/improve our operation. Not everywhere are the standards reaching our employees and even the Dep. Heads. The GMs is responsible to forward it to the Dep. Heads and the Department Heads to his Supervisor and Employees. Make sure that standards are a part of an handover to a new Hired Dep. Head The standard implementation sheet is for you to review the progress of the operational departments on the standards as they are described and not as the Department Head interpret them

5. 3 - UPCOMING STANDARDS • To bring the implementation of our service standards down to each employees, we have created with Jaz Mirabel Beach a main restaurant operating manual (with all the basic information and service standards). This manual will be adjusted to a la carte restaurant and key outlets. • THIS YEAR MAIN FOCUS IS NEXT TO FOOD TASTE AND VARIETY, THE IMPROVEMENT OF ALL F&B SERVICES and OFFERS • Further Upcoming standards in the next few months are: • Wok and tepaniaki dishes for main buffet • Housekeeping room cleaning procedure with linen cleaning code • Adjusted bottled bath amenities

6. 4 – TRIALS AND PROJECTS • New projects and trials • Low washing chemicals for central laundries as of Feb. 2013 • Oil filter machine for deep fryer • Local convection oven for increased kitchen production efficiency and less weight reduction • Waffles pots for jam and portion buffet • Group standards software recipe • Repair and Maintenance Software • And any project you may like to initiate or run

7. 5 - SAFETY E-Cristal (Electronic Critical Risk Identification Strategy Technology Analysis Logistic) provides following services: Food- Legionella- Fire- Guests- Pool- Tour Operator claim answer And since Dec. 2012 Room safety You can see a sample report under our standards web site under room hygiene It is of ultimate importance that new F&B employees attend the basic hygiene training

8. 5 – SAFETY - Food

9. 5 - SAFETY - Legionella

10. 5 - SAFETY - Fire

11. 5 – SAFETY – Guest Safety

12. 5 – SAFETY – Action for Sinai Region • While almost all the hotels are in the “green” safe zone in all safety issues, Department Heads need to focus more on the tasks that need to be finalized to reflect an increase in the score. • Food Safety Actions to be taken • Pest control procedures • Structure of building and food rooms • Cleanliness of plant and equipment • Legionella) Actions to be taken • Cold water automatic disinfection system • Guests safety actions to be taken • Handrails

13. 5 - SAFETY

14. 5 - SAFETY

15. 5 - SAFETY

16. 5 - SAFETY

17. 5 - SAFETY

18. 5 - SAFETY

19. 5 - SAFETY • Questions to Mr Alan during the GMs meeting in Red Sea • Structure issues that the operation cannot solve (potential hazards/risks) • Different standards between auditors • Affected samples by transportation • For any questions you have I will forward you the email of Mr. Alan Zering

20. 6 - SAVINGS • In order to reduce the pressure on the costs of operation and the trend that the guests expect more at less price, Head Office needs to increase his economy of scale advantage without impacting the operation process or the guests satisfaction. Even our goals is to improve guests satisfaction: • New guests bath amenities with 10% savings for IBL cat A and 30% saving for Jaz Resorts • Imported spring Turkish water with 4% price decrease on the actual price or 1.5 Mio EGP per year compared to the new Nestle drinking water price of 16.50 EGP • Additional discount of 3% on silver and on glasses • Imported wines at 10% less cost than our Pharaoh cuvee • We are also looking for are new importers for meat and chicken • In regard to the increase to the water and electricity prices, we have to implement LED lights, water savers and monitor our consumption regularly and adequately • I need your input and advise which products could be replaced with a positive impact on guests satisfaction and GOP for the entire group or part of the group.

21. 7 – CULINARY – Training Ex. Chef • ECA corporate training for Executive Chefs and Sous-Chefs • Started in Red Sea in December 2013 and at this moment running in Sharm Ex. Chefs have been trained on methods of cooking. • Further planned trainings are: • Sauces • Left over utilization • Food cost • Management and train the trainer skills • For the Sinai Region, Chef Dong (Asian Chef Red Sea) will held a Sushi training

22. 7 – CULINARY – Training Rank & File Chefs • Rank & File Training • As the key to our success lies in the knowledge and skills of the most Junior employees, we need to take care of basic learning as the first kitchen Commis. We are working to have the following training subjects for the ranking kitchen staff: • 1 Modern Kitchen Organization • 2 Basic food Hygiene: Safe Food Everyone’s Responsibility • 3 Kitchen Equipment & Tools • 4 Knife Handling & Cutting Skills • Miseen Place • Basic Cooking Techniques • Principles of Plate Presentation • 8 kitchen & serving utensils • 9 Handling & storing food

23. 7 - CULINARY - Buffet Presentation

24. 7 – CULINARY Ice chest presentation

25. 7 – CULINARY- Chafing dishes Presentation

26. 7 – CULINARY – Omelet Station

27. 7 – CULINARY – Jam set up

28. 7 – CULINARY – Crostini station

29. 7 – CULINARY – Fresh Fruits

30. 7 – CULINARY – Cheese Display

31. 7 – CULINARY – Dessert Carving or Hot station

32. 7 – CULINARY – Buffet Jaz Mirabel Beach

33. 7 – CULINARY – Buffet Iberotel Oasis

34. 7 – CULINARY – Iberotel Lido

35. 7 – CULINARY – Pool/Beach display

36. 7 – CULINARY – Asian Fusion Manual

37. 7 – CULINARY – Asian recipes • Method: • Add the boiled water in Flour the mixed well, put side let cold the press 20g per sheet. • Mix the chopped shrimps in salt , pepper, ginger, Tapioca flour, Corn flour, sesame oil • Wrap the shrimps in dough sheets as the photo • Steam the dumpling in 8 minutes to cooked then serve with ginger white vinegar soya sauce

38. 7 - CULINARY • Future Culinary in developments are: • Finalization of the pictures of the wok and tepaniaki dishes for the main restaurant • Lebanese and Italian Manual • Standards for snacks • Late breakfast offer • Re-adjust actual themes buffet menus with additional methods of cooking and increased variety of sauces • Coffee break standards • Complete china and buffet cutlery guideline • Chef’s uniform guidelines

39. 7 - BEST PRACTIVES Food variety Recommendations • Increase live cooking facilities by: • Reviewing kitchen production facilities (new convection ovens or extended • facilities) • Revising the buffet standards lunch and dinner after the Ex. Chefs training based on increase number of cooking methods and variety of sauces • Additional live cooking station (pizza oven, flat grill for tepaniaki dishes, • pasta station, wok pans) • Waffles/crepes station that you can use for the 3 meals • Panini station at snack and beach snack bars • Ice cream freezer as station in the restaurant • Sushi station • Implement consequently portions buffet set up in using any available china • Increase written and visual information on theme buffets (Welcome letter • and restaurant entrance) and buffet decoration, music and welcome cocktail • at restaurant entrance matching to buffet theme

40. 7 - BEST PRACTICES AI coffee break IBL Aquamarine

41. 7 - BEST PRACTICES Welcome Drink IBL Aquamarine

42. 7 - BEST PRACTICES Tea/coffee facilities IBL Makadi Beach

43. 7 - BEST PRACTICES Bed Decorations IBL Luxor

44. 7- BEST PRACTICES Recreation – library IBL Oasis and Saraya

45. 7 - BEST PRACTICES Recreation – national games IBL Aquamarine

46. 7 - BEST PRACTICES SOEs – kids pool towel IBL Oasis

47. 7 - BEST PRACTICES – New Norms Ramp & wheel chair way IBL Saraya

48. 7 - BEST PRACTICES SOEs – Hsk Corridor Debarassage stations IBL Aquamarine

49. 7 - BEST PRACTICES SOEs – Hsk Coded rugs IBL Lido

50. 7- BEST PRACTICES Food Safety Jaz Belvedere