I. Analysis of economic activity (the operating system of control and accounting).
II. Analysis of the material and technical base. Audit of engineering systems and equipment.
III. Analysis of financial and economic performance of the hotel. Financial operations scenarios.
IV. Developing financial reporting and implementation of the budgeting system.
V. Price formation.
VI. Cost optimization.
VII. Uniform system procurement and equipment of the hotel.
VIII. Analysis of service quality.
IX. Optimization of the internal control system.
X. Staff training.
XI. Development of organizational structures, work schedules, job descriptions and normative legal documentation related to the specifics of the services, accommodation and food.
XII. Development and implementation of corporate standards.
XIII. Methodical provision of training programs.
XIV. Preparation of the annual marketing plan and sales.
XV. Preparation of budgets (equipment for the opening of the hotel, the monthly consumption of goods and materials, and so on). Project expertise on the rationality of the architectural and engineering solutions for the further operation of the hotel, as well as for compliance with the standards and requirements of State Standard according to the object category.
XVI. Training / development of database for installation of ACS in restaurant
XVII. Formation of the promotion policy object on the market.