[PDF] le d-ib td-hu va-top mxw-100p>Places to stay in Toulouse - Last Minute Hotels





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Toulouse is the European capital of the organ and the city organizes an international festival Toulouse les orgues every year in October For some time now in November a world renowned festival has appeared: the Sequence International Short Film Festival It is centered on the art of the short film



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Toulouse Airport 4Bis Rue Alain Fournier Saint Martin du Touch Toulouse 31000 France Residence Inn Toulouse Blagnac 11 Avenue d'Andromede ZAC Andromede Toulouse 31700 France Moxy Bordeaux 25 Quai de Maroc Bassin à flots Bordeaux 33000 France Renaissance Bordeaux Hotel 16 Rue de Gironde Bordeaux Bordeaux 33000 France



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Radisson Blu Hotel Toulouse Airport 3 45000 Park Inn by Radisson Libreville 3 45000 Radisson Blu Okoume Palace Hotel Libreville 5 75000 Radisson Blu Hotel Batumi 3 45000 Radisson Blu Iveria Hotel Tbilisi 3 45000 Radisson Collection Hotel Tsinandali Estate Georgia 3 45000 Radisson Blu Badischer Hof Hotel Baden-Baden 3 45000



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Look at the picture of the outside of this hotel and describe what the hotel looks like As a class list words you used to describe the hotel on the board Then in groups make a list of possible amenities or facilities this hotel might have Add any new words to the vocabulary lists



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Night Audit Checklists generic 1715 - Hotel Pros

d A current In-House Guest List Discard any old reports 2 Check to be certain all guests using credit cards have approval codes 3 Check to be certain that all folios with credit cards have not exceeded the approved limit 4 Compare the list of registered guests to the information on each registration card Resolve any differences



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1 LIST OF HOTELS WITHIN THE BALI TOURISM DEVELOPMENT CORPORATION (BTDC) No Name of Hotel Total Rooms Room Type Meeting Room(s) Distance/ Travel Time Website 1 Ayodya 541 Deluxe Single Deluxe Double Grande Single Grande Double 12 1 4 km (17 mins walking) www ayodyaresortbali com 2 Centara Grand Nusa Dua Resort & Villas (Open in July 2013)



le d-ib td-hu va-top mxw-100p>Places to stay in Toulouse - Last Minute Hotels

A collection of hotel transition checklists gathered by the HFTP Research Institute accounting; administrative; banquets; catering; contracts and leases; engineering and maintenance; food and beverage; front office; garage; health spa and pool; hotel asset information; hotel and operations issues; hotel sales marketing and

What are the best places to stay in Toulouse?

  • Bee-hive Inn. Carrier's Home. The Gap Inn. Dalton's Arms. Telegraph Inn. Salutation Inn. TOUITG (or BUREANGONG) DISTRICT. : Herbert ¥tn. : Herbert Henry .] Spring Creek .. Big Wombat . Stewart's Gap . Murr umburrah.. !Lambing Flat . Eurongilly .... Sportsman's Arms. Stony Creek Inn. Gap Hotel. Star Hotel. Commercial Hotel. Shakspeare Hotel.

How many rooms and suites are there in Toulouse?

  • Its imposing white facade and multi-colored shutters hint at the stylish 200 guest rooms and suites which lie inside, all designed by renowned designer Alain Marcot. Located just 1 minute from the main airport and 15 minutes from Toulouse's main tourist attractions,the hotel is ideal for both leisure and business travelers.

What is close to Radisson Blu Hotel Toulouse Airport?

  • Which popular attractions are close to Radisson Blu Hotel, Toulouse Airport? Nearby attractions include Odyssud (0.3 miles), Oxmoz (0.7 miles), and Patinoire Jacques-Raynaud (0.7 miles). See all nearby attractions. What are some of the property amenities at Radisson Blu Hotel, Toulouse Airport?

What are the liveliest youth hostels in Toulouse?

  • Friendly Auberge is so much more than just a cheap place to rest your head every night; it’s also one of the liveliest youth hostels in Toulouse! With an onsite bar and restaurant, you’ll have the choice of going out to wine and dine every night or staying closer to home by eating and drinking with the other guests at the hostel.

Industry Resource

L odging properties are constantly changing hands whether it is a change in management company, change in ownership, or change in brand. As of the third quarter 2013,

Lodging Econometrics indicated that

859 properties in the United States had

changed hands via individual transac tions, portfolio transactions or M&A property transfers (Lodging Economet rics, 2013) . With all of these proper- ties changing hands and brands, hotel executives need to know the best way to navigate the transitions.

In 2013, the HFTP Research In

stitute set out to collect sample hotel transition checklists from various hotel companies. These checklists come by many different names: hotel takeover, hotel transition, due diligence check lists and various other names. The name "hotel takeover" seems a little too harsh and does not exactly project a positive working environment, so for the purposes of this project the checklist will be referred to as a Hotel

Transition Checklist

This article will give a brief look at

the information available. The check lists provided to the HFTP Research

Institute have been analyzed and

combined into a master checklist with over 20 different categories. These categories include: all departments;

StEp-by-StEp:

EaSIng a LodgIng tRanSItIon

By Tanya Venegas

A collection of hotel transition checklists gathered by the HFTP Research Institute accounting; administrative; banquets; catering; contracts and leases; engineering and maintenance; food and beverage; front office; garage; health, spa and pool; hotel asset information; hotel and operations issues; hotel sales, marketing and reservations; housekeeping; human resources; information technology; intellec tual property; real property; security; and zoning and permits. The information was simply combined into like categories and reported as submitted. At this point, four major companies have provided examples and the Research Institute welcomes additional examples. If your company has a checklist on file, please send it to HFTP@hrm.uh.edu. It will be examined and added to the existing working document. The complete checklist will be posted on the HFTP web site as a PDF and Excel file, and updates will be made as needed. You can simply down load the document and adjust it to your needs. We also welcome any feedback you may have pertaining to this document or any future research suggestions. Tanya Venegas is the director of the HFTP Research Institute, a frequent contri butor to

The Bottomline

and speaker at HFTP educational conferences.

She can be reached at tanya.vengas@hftp.org.

Source

Lodging Econometrics. (2013). Transaction Trend Charts: LE's Total Transactions and Property Transfers. Retrieved January 8, 2014, from www.lodgingeconometrics.com.

Industry Resource

Samp LE Hot EL tRanSItIon cHEckLIStS The following is a sample of the checklist collection the HFTP Research

Institute has gathered.

If you use a transition checklist at your company, please consider sharing it with the HFTP Research Institute.

Send your checklists via e-mail to: HFTP@hrm.uh.edu.

All Departments

Personnel

Summarize the key details pertaining to the key

executives and department heads:

Outline positions held

Length of service

Experience

General initial observations/impressions

Review staffing guidelines and labor productivity

standards:

Compare to industry benchmarks

Compare to company benchmarks

Determine if staffing levels are excessive or inadequate for business volume

Property Details

Identify property details:

Location

Address

Contact Number

Current Ownership/Management

Outline:

Key historical events Renovations

Awards

Ratings

Banquets

Conduct a physical walkthrough of the

banquet areas

Identify:

Key features Space

Capacity

General condition

Outline areas that will require capital

improvements

Review

Key banqueting and catering financial

performance and pace reports Identify key weaknesses versus budget and prior year performance

Catering

Attend BEO meeting

Conduct a competitive survey

Conduct banquet meeting

Introduce new operations guidelines

Surface any concerns

Review

Major functions for the upcoming month

Catering system

Catering/banquet gratuity split

Staffing levels for compliance with

company standards

Banquet equipment and make recommendations

Audio/visual contract equipment and confirm with A/V vendor

Inspect banquet storerooms

Contracts & Leases

Locate

Equipment warranties

Maintenance and service contracts and leases

Note any contracts or leases that are about to

expire within the next 120 days

Prepare notification letter introducing

Company

Depending on terms of contract, define

company position with a cancellation, re-bid or continuance letter

Review

All contracts and leases

Operating leases

Maintenance contracts

Summarize contracts and leases

Engineering & Maintenance

Building systems inspection and maintenance

records

Check inventory on all R&M supplies for the hotel

Compile deferred maintenance list and compare to

engineering report

Conduct key control analysis

Masters and other metal keys

Conduct survey of:

Exterior signage and quality of sign maintenance

vendor Off-site storage facilities and determine their necessity

All hotel vehicles and determine their condition

Conduct uniform inventory for quantity and

condition

Determine need for maintenance POA

Engineering Report (example: foundation of

main building)

Enforcement actions

Hotel ADA review/survey (physical and operations)

Identify employees that are trained to maintain the in-house TV system

Introduce

Company purchasing procedure

Company Operations Guideline Manual Review

All systems

Service contracts

Emergency procedures

Modify to ensure compliance with

Company Operations Guidelines

Preventative maintenance programs

Rooms

Major equipment including kitchen(s)

Any franchisor and/or company maintenance requirements

Work order program

Staffing levels for compliance with company standards

Staffing assignments and expertise by employee

Condition of engineering shop and related storerooms

Interior and exterior landscaping

Major maintenance issues

Status of existing capital projects

Fire/life safety

Secure all documentation

Drawings

Specifications from most recent renovation

projects

Most recent set of all architectural and systems drawings for the building (as built drawings are preferred)

Copies of construction warranties

OSHA compliance reports

Maintenance reports

Tour property

Industry Resource

Food & Beverage

Conduct area market and pricing survey

Conduct departmental meeting to introduce company

operations and guidelines (i.e. kitchen, restaurant, etc.)

Coordinate review of food service operations

Develop a plan of action

Food and beverage and finalize transition days

Visit property on three occasions to review

breakfast, lunch and dinner meal periods, and complete evaluation

Review banquet operation while on-site

Guest Loyalty Program

Evaluate complimentary guest programs

Verify that guest loyalty members are receiving all benefits in accordance with brand standards

Interview F&B manager regarding current

F&B programs, advertising and marketing plans

Inventory

Conduct china/flatware inventory

Conduct useable inventory

Food

Liquor

Beer Wine

Determine out of service items/dead stock

Review inventories of key operating equipment and

banquet furnishings to ensure supply and condition are in line with business needs

Verify beverage dead stock

Verify food dead stock

Mini-bar

Conduct inventory of mini-bar supplies

Review mini-bar security

Observe banquet, restaurant, bar and room service

operations

Physical Inspection

Conduct a physical inspection of all back of house areas

Cafeteria

Corridors

Kitchens

Refrigerators

Stewarding storerooms

Identify logistical challenges and cleanliness issues that will need to be addressed Review

All menus for content and pricing

Review all kitchen equipment

Review F&B maintenance contracts

Review restaurant equipment for condition,

appearance and adherence to company standards Review staffing levels for compliance with company standards

Review supply checklist

Review uniform policy and conduct inventory

Review vendors and SKUs

Review entertainment contracts and costs.

Identify successful programs, strengths and

weaknesses.

Review food and beverage outlets

Financial performance

Configuration

Capacity

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