Operation Consulting

Operating Vessel Hospitality Consulting and Logistics

Auditing

.01

Vessel Facilities Review

Heavy equipment
Equipment’s
General setup

.02

Crew Review

Workflow
Skills
Background
Knowledge
Grooming

.03

SOP’s Review

.04

F&B Menu Sales

P&L

.05

Logistics Review

Purchasing
Stock management

.06

Report & Suggestions

Action & Implementation

.01

Technical Aspect:

Set up optimisation & guide (galley/bar/storage/service/

HK/spa)

Heavy equipment & tools (sourcing/budgeting/

purchasing/installation)

.02

Set Up (If Needed):

Menu creation and planning (menu matrix)
Recipe development
Menu design & costing
Service & up-sales strategy
Crew head (uniforms/grooming)

.03

Trainings:

SOP’s development, implementation, follow-up
Training, coaching and mentoring
Develop the tools, systems and standards to create accountability
Training aids

.04

Sourcing:

Food supply (dry/frozen/fresh)
Beverage (wines/spirits/liquors/softs)
Housekeeping (amenities/linens/towels/cleaning)
Land & sea transportation

.05

Onboard Operation and Logistics:

Galley/bar/HK/spa turnaround service (supply/cost management/quality/service performance)
Onboard sales (P&L/cost review/breakdown)
Training & assessment (develop tools, systems and standards)
Accounting, budgeting, inventories and purchasing
Safety control (HACCP Standards)
Monthly reporting

.06

Crew Management and Recruiting:

Advising (organisation needs/ profile needed)
Sourcing specific
Roaster planning and replacement sourcing

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