NEW SOG OCT 2020

FOOD & BEVERAGE

Standard Operation Guide

This Manual features all the vital informa2on needed to comply with the Food & Beverage standards. Start by downloading the below video to get going

Download Video for SOG Introduc2on

CENTARA HOTELS AND RESORTS

FOOD AND BEVERAGE STANDARD OPERATION GUIDE

1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

2. Food Menu

BREAKFAST STANDARD

BRAND

1A. Breakfast Standard Selection

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QUALITY

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1B. Croissants and Danish Pastries

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SAVING

1C. Recycling of Croissants

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SAVING

1D. Bread and Rolls

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3. Beverages

4. Marketing

All there is to know about breakfast standards for GRAND; CENTARA and

CENTRA hotels. All standards are listed here, therefore this is the perfect starting

point to consult. A new feature is an Asian standard which is adjusted based on

the number of Asian guests staying at the property.

IMPORTANT. Here is also a section on Asian guests. The offerings change with

the % of Asian Guests in-house. The more the more selection. Very important to

follow this standard!

This list is also used for Centara Audits.

Quality pastries are essential to satisfy the modern guest.

Using a supplier ensures high quality and consistency. There is a

slight saving if produced in house but if the manpower and other

costs is added to the product self produced is often more expensive

There is no reason to have old pastries on the buffets. This tool

will help to offer some nice alternative to bread pudding

There is no excuse for old pastries and croissants on a buffet.

These items MUST always be freshly baked in the mornings

A great resource to great bread any property can follow. With only

4 basic recipes we can produce a huge selection of breads. Bakels

is affordable, high quality and can provide training to our teams

5. Food Safety

6. Trainer

Toolbox

QUALITY

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QUALITY

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7. Purchasing

8. Standard

Recipes

9. Mixed Info

1E. Butter at Breakfast

Quality butter is important and here is the recommended

brand for Grands, Centara and Centra properties

QUALITY

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1F. Jams at Breakfast

Jams are essential for western guests and this standard features

some great quality ones which are affordable as well. The Grand

is a packaged product while the Centara and Centra is a bulk

pack - but also comes from New Zealand. Lovely taste…

QUALITY

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1G. Thai Fruits, Breakfast and In-Room

Fruits are an important part of breakfast and appreciated by guests. The

standard here explains what fruits to use and how to display to impress the

guests. Lets not be defensive because guest might take away whole fruits… If

we are smart and display fruits in season the cost is minimal.

Here you also find the standard for fruits in room, how to display and cards

which should be delivered together with the fruits.

QUALITY

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1H.Centara Standard Breakfast Sausages

Providing a nice artisan sausage at breakfast is a sign of

quality. We have developed our own selection with suppliers

of such sausages. They are thicker BUT actually not heavier

than longer thinner ones… so cost is the same while the look

is less industrial

SAVING

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1I. Oil and Vinegars

A nice selection of oils and vinegars at a salad bar for all

meal periods adds value and quality to the guest perception.

Cost is low when one considers the amount used by guests

1K. Coffee and Tea at Breakfast

The standard guides which coffee and tea solution to use for

each brand. This is a great tool to understand the options

available to the property

1L. Coffee Syrup at Breakfast

The coffee syrup is used next to the coffee machines of the specified brands.

Grands and Centara’s must have this next to the self service coffee machine at

breakfast. This is a nice additional touch which guests appreciate and easy to

do.

Make certain you have the pump as shown in the picture to make it easy for

guests to use…

1N. Detox Waters at Breakfast

Detox waters are in trend as guests want to reduce their calorie intake. In addition, this

program also saves cost…. as one litre is 1/5 of the cost of a regular breakfast juice!

Important is to 100% copy the look on the attached file AND to follow the recipe. This

MUST NOT be sweet!!! It is a flavoured water…

Also, make sure it looks great and is in a visible spot (best before the juice). A big

saving is GUARANTEED!

To access the Standard Operation Guide please use your email credentials



1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

2. Food Menu

3. Beverages

4. Marketing

5. Food Safety

6. Trainer

Toolbox

BREAKFAST STANDARD

TRAINING

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1M. Breakfast Recipes

Here you find recipes which we add in support of the teams.

These are specific recipes which are standardised. We always try

to have videos as well to make it really clear and easy.

The cream cheese recipe is a GREAT SAVING TOOL and is

popular with guests

QUALITY

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1R. Breakfast Rotation Menu

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QUALITY

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1O. Breakfast Tent Cards

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Many of our initiatives to offer a better breakfast quality need to be

communicated also to guests.

It is not enough to for example change the Jam - the guest must be

made aware that items on the buffet are special. These cards are all

ready designed. Only print, put in the stands and place on the

buffet…

SAVING

1P. Breakfast Display Boxes

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These wooden boxes are recommended to display pastries and

breaded in them.

Please note on the image the wax (Baking) paper to maintain

hygiene.

BRAND

1Q. Take-away Breakfast Standard

This is the standard breakfast bag which we use instead of the

paper breakfast box.

The cost is the same as a paper box but the chance is the guest will

keep it (and not throw away at the airport).

Free advertising!

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7. Purchasing

Avoiding the repetitiveness of food is important and

this guide will help to design a rotation menu while

maintaining brand standards.

8. Standard

Recipes

9. Mixed Info




1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

2. Food Menu

3. Beverages

4. Marketing

5. Food Safety

6. Trainer

Toolbox

STANDARD FOOD MENU

BRAND

2A. Standard All Day Dining Menu

This standardised menu is for Centara and Centra hotels. Every

detail is included here from menus, recipes and ingredient lists.

We designed the menu to be easy on teams AND reduced raw

ingredients (cross utilising them) to keep purchasing levels low

and work with limited cold storage

The menu is used with the CHR clipboard

BRAND

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BRAND

2A2. Thai Menu Section

This modern approach to Thai food is simple to produce and

attractively displayed- should make it easy to sell.

Dishes here is a mix of known but also food lesser known to

tourists which Thai nationals like to order.

You find everything here from recipes, details of suppliers for

the containers, menus, templates, ect…

BRAND

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QUALITY

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REVENUE

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2B. Local Food Additions to All Day Dining

Menu

The standardised menu MUST be supported by the LOCAL FOOD

additions. For example a Thai beach destination must have Phad Cha

Seafood, Chiang Mai must serve Khao Soi and Phuket Fishballs.

This template shows an example of Centara Villas Phuket. Create

your own ONE PAGE with local food. That is something which your

guests will appreciate AND gives you a point of differentiation

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BRAND

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2C. Standard In-Room Dining Menu

This menu is based on the All Day Dining menu to make it

easy for staff.

The menu is inserted into the in-room guest directory

7. Purchasing

8. Standard

Recipes

2D. Standard Poolside Menu

The pool menu again is based on the same ingredients as we have

in the All Day Dining venue.

The menu is two sided A3 and should be printed on a hard board

which makes it water resistant.

2E. Standard Children Menu

The kids menu is based on the same ingredients as the All

Day Dining menu.

Here you will find the menu card and a step by step guide on

how to follow the program. Kids will LOVE the ‘free gift’

2F. Standard Dessert Card

Selling dessert is not easy. The procedure here described is

HUGELY SUCCESSFUL if followed. Simply place the

card on the table after clearing the main dish and let guest

explore themselves. Then approach and ask for dessert- the

chances hugely increase to sell more. GUARANTEED!

9. Mixed Info

QUALITY

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Stay Well/ Eat Well Guide

A toolbox full of information, menu templates, to

conform to the Stay Well/ Eat Well Program




1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

2. Food Menu

STANDARD FOOD MENU

QUALITY

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2G. Standard Thai Food

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2H. Standard Chinese Food

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2I. Standard Indian Food

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TRAINING

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2J. Recipes

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3. Beverages

4. Marketing

We have developed with our best Thai chefs standard sauces which

makes it easy for teams to use and achieve a true Thai taste.

The recipes are 100% authentic. The taste is great, in fact many Thais

give us great feedback AND the cost is roughly the same as when you

buy the ingredients separately.

Use these sauces for BUFFETS; A’LA CARTE; BANQUETING

Developed with our Dynasty chefs here are popular dishes

which are all documented with recipes and step by step videos

for easier understanding.

All Hotels must offer Chinese dishes when they have Chinese

guests in the property

These genuine Indian recipes have been developed by an Indian

Chef working group.

Recipes are found here. If a property has lots of Indian guests its

a must to provide those dishes as part of a breakfast selection

and a’la carte. If training is required then we can assist to

arrange that as well





popular with guests

5. Food Safety

6. Trainer

Toolbox

QUALITY

TOOL

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BRAND

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7. Purchasing

8. Standard

Recipes

9. Mixed Info

2K. CHR Menu Parstock

This guide/ document shows all of the preparation

needed to serve the Standard All Day Dining menu.

Separated by sections to make it easy for chefs

2L. Standard Menu Clipboard

This clipboard is elegant and appropriate for the

centara menus.

The following menu designs work with this menu

board: Standard All Day Dining Menu; Standard

Drink List and Standard Wine List




1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

STANDARD BEVERAGE MENU

BRAND

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BR

BRA

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BRAND

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TRAINING

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2. Food Menu

3. Beverages

4. Marketing

3A. Standard Drink List

Here you will find the Centara and Centra standard drink list

which is ready to use. Just work on the costing- all recipes are

provided. Just refer to the Standard Recipes for Cocktails and

Drinks

The menu is used with the Centara Clipboard

3B. Standard Wine List

This list is compact and effective. Centara’s and Centra’s are

using it. No additional wines can be added unless specifically

approved. This is to keep down the inventory levels for each

property

3C. Standard Spirits by Brands

This is an essential tool to ensure that all spirits are on hand to

follow the Standard drink list, cocktails and standards. You

will find a guide showing which spirit is applicable for which

brand

3D. Standard Recipes - Cocktails and

Drinks

All drink list and cocktail standard recipes can be found

here, There are also videos of many cocktails which can

be used for training and refreshers

5. Food Safety

6. Trainer

Toolbox

TRAINING

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TRAINING

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REVENUE

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REVENUE

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7. Purchasing

8. Standard

Recipes

9. Mixed Info

3E. Standard Cocktail Training Posters

These posters are a VERY EFFECTIVE TRAINING TOOL and

MUST BE PLACED in EVERY BAR. There are 4 pages for

each Brand. Print on A3 both front and back. Then laminate and

place in bar. This will make it very easy for the team to follow

recipes

REVENUE

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3F. Monin Drinks for Drink List

These refreshing drinks are HIGHLY POTENTIAL

DRINKS for poolside and on hot days. Drinks here are also

on the Centara and Centra Standard Drink List.

You find here recipes and videos how to produce the drinks.

SAVING

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3G. Matcha Green Tea/ Bubble Tea

Perfect for Asian guests but also interesting for western

guests. Here you find everything you need to

implement these drinks from recipes, supplier

information, step by step videos and supplier for

glassware

REVENUE

TOOL

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3H. Thai Coolers with Perrier

Thai coolers are a GREAT UP-SELLING PRODUCT. These

drinks are based on Thai traditional drinks with the addition

of Perrier Water. Very lovely tasting and looking drinks.

Here you find again all details from recipes, menu cards,

videos and supplier details

3I. JDE Coffee Promotions

Some nice take on coffee with these different recipes of

truly great tasting drinks.

Here you find menu cards, recipes, videos and supplier

information for the sets

3I. Happy Hour Drink List

This is a great tool to reduce cost at Happy Hour by giving guests

a choice of free drink OR snack. If done well guests will gladly

consume a snack.

The menu also does NOT MENTION THE SPIRIT USED. This

way we can use a lesser expensive spirit during that period. All

recipes are also in the Standard recipe file.

Durian Treats

Durian Drinks are a GREAT UP-SELLING PRODUCT when

you cater to Asian Guests.



Make it your own by adding local snacks.




1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

MARKETING

REVENUE

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REVENUE

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REVENUE

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REVENUE

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2. Food Menu

4A. Daily Newsletter

4B. Bi-Monthly Newsletter

4C. Gift Up-selling Technique

4D. Valentines

3. Beverages

4. Marketing

The daily newsletter is a great tool to effectively communicate with

guests what is happening.

These template cards MUST be placed on the breakfast table if

used. They contain a mix of free and charged information so guests

will actually want to read them!

Hotels which are behind in revenues MUST use these cards as a

tool to drive communication with in-house guests

This tool is a template of easy to adjust newsletters to

communicate effectively with guests in the rooms. The reason

for being bi-monthly is to ensure the offer advertised is relevant

to the guest staying right now- and not for next month!

This newsletter is best printed outside by a print shop

A great technique to create an interest amongst guests. This

procedure will make it easy for our team to build a connection

with guests and to sell them something without coming across

pushy.

Hotels which are behind in revenues MUST use these cards as

a tool to drive communication with in-house guests

A complete tool set of Valentines promotion. This

program is used for an extended period around the

month of February and NOT ONLY on the 14th of

February.

5. Food Safety

6. Trainer

Toolbox

7. Purchasing

This newsletter is best printed in-house.

REVENUE

TOOL

4E. Bloggers

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REVENUE

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4F. Upselling Ice Cream

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REVENUE

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4G Meetings Redesigned

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REVENUE

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8. Standard

Recipes

An how-to guide on selecting the right bloggers for the business.

The potential is huge when engaging the right persons. The

danger on the other hand is very real to waste resources for

nothing. Spending time to quality the right bloggers is very

important and this guide is here to help make it easier

Another great technique to sell more desserts… in

this case ice cream BUT this can also work with

cakes or other sweets

A toolbox full of information, menu templates, programmes

in-house team building activities and the likes. This tool

helps to make professional proposals easy and fast.

A toolbox full of information, menu templates, programmes in-house

team building activities and the likes. This tool helps to make

professional proposals easy and fast.

9. Mixed Info

FOOD SAFETY

QUALITY

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REVENUE

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5A. Food Safety Testing Kits

Ensuring safe food is a non negotiable responsibility for the

F&B team. These tools here explain tools to do in-house

tests against bacteria and chemicals which mist be regularly

conducted by teams and kept recorded.

It is VERY USEFUL to drive awareness and quality as team

members can see very clearly how clean they actually work.

Tripadvisor Strategy

When a venue is listed in the top rankings of Tripadvisor, usually on the

first page, there is a definite increase of outside guests frequenting the

venue.

Therefore it is important to list key outlets and to drive to improve the

rankings.




1. Breakfast &

Buffets Page 1

1. Breakfast &

Buffets Page 2

2. Food Menu

TRAINING TOOLBOX

TRAINING

TOOL

6A Training Material

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TRAINING

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6C. Promotional Cost Impact Calculation

TRAINING

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6D SOP Training Cards

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QUALITY

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6E PIZZA GUIDE

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3. Beverages

4. Marketing

The training tool lists all training material which should be

used for internal F&B training.

It is NOT ALLOWED to use training material from another

brand to conduct training.

You need to establish if a promotion is actually working and

how it affects the cost of sales percentage and bottom line?

Then this tool is what you need. All formulas work and should

make it very easy to assist you in finding out what promotion is

effective and which one is not

These F&B training cards are a great tool to enable teams to self learn

inside the outlet.

All vital SOP standards are addressed in easy to follow small

packages. Teams can use the cards to role play and get also an insight

in the reasoning why the standard exists.

This tool replaces formal powerpoint training and encourage

participant engagement

Explaining with Videos and step by step guidance

how to produce a perfect pizza

5. Food Safety

6. Trainer

Toolbox

7. Purchasing

QUALITY

TOOL

SIMPHONY POS

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8. Standard

Recipes

Tools to master the Symphony Point of Sales system. SOP’s, Videos,

and How to Documentation provided here for simpler understanding

PURCHASING

9. Mixed Info

BRAND

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BRAND

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BRAND

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BRAND

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7A BMAsia

7B Trans Fats

7C No Plastic Straws

7D No MSG Guide

BMAsis is our music provider. The

document gives an insight on the options of

the music solutions and pricing

Ingredients and products which contain

INDUSTRIALLY PRODUCED trans fats are not

permitted to be used in any of our properties.

NATURALLY OCCURRING TRANS FATS are not

concerned here.

Being environmentally responsible is important as is the way we

communicate to our guests our initiatives.

This document will show material which is available for

download as well as best practice procedures to get the message

across

MSG is widely regarded as harmful to health and a rising

number of guests are concerned with the usage of MSG.

Centara commits to not use MSG in the production of food


Min. 4 types of fruit juices and one type of vegetable juice combination and 3 detox waters

อย่างน ้อยต ้องม ี น ํ-าผลไม ้4 ชน ิด และน ํ-าผักรวม 1 ชน ิด และน ํ-าด ีท ็อกซ ์ 3 ชน ิด

Two freshly made smoothie produced at buffet (with sound enclosed blender housing. If

no space can be produced back of house), one freshly made ENERGIZER DRINK.

สม Min. ูทต 4 types ี-ท ําสดใหม of fresh ่ 2 ชนsliced ิด ท ําท fruits, ีBบุฟเฟ่ 4 ตtypes ์ (ใส ่เครืBองปัBน) of whole ถfruits าไม ้ ่ม (two ีพ ื-นท local ีBท ํา ใหfruits) ้ทําหลังบ with าน, ้a

เครืBองด ืBม

description of the fruit displayed in form of a card/ stand

อย่างน ้อย ต้องมีผลไม ้สดหัBนเป็นชิ-น 4 ชน ิด, ผลไม ้

ทั- งลูก 4 ชน ิด ( ผลไม ้ท ้องถ ิBน 2 ชน ิด) วางแผ่นการ์ด/ สแตนด์ พร ้อมคําอธิบายผลไม ้แต่ละชนิด

1 fruit salad and 2 types of fruit compotes

สลัดผลไม ้ 1 ชน ิด และ ผลไม ้แช่อ ิBม 2 ชน ิด

Automatic Bean to Cup coffee machine. 4 types of Monin Coffee Syrups. Service of tea

and coffee at tableside is still required. Silver themo pot usage is recommended

เครืBองชงกาแฟสดอ ัตโนม ัต ิ น ํ-าเชืBอมใส ่กาแฟ โมน ิน 4 ชน ิด พน ักงานยังคงต ้องคอยบริการ ชา

Tea Samovar with Assorted Tea Selection with 10 Kinds of Teas. Hot water must be

available for Asian guests as they like to fill their thermoses

เครืBองต ้มชาซาโมวาร์ พร ้อม ชาหลากหลายใหเล ้ ือก 10 ชน ิด น ํ-า

ร้อนต้องมีเพียงพอ สําหรับลูกค้ าชาวเอเชีย ท ีBเตรียมกระต ิกน ํ-าร ้อนส ่วนต ัวมา

Two kinds of hard cheese (non processed), 2 soft cheese eg Goat, blue and 1 cream

cheese which spices

ชีสแข็ง 2 ชน ิด( ยังไม ่ผ่านกรรมว ิธี), ชีสน ุ่ม 2 ชน ิด เช่นแพะ, บูลชีส และครีมชีส 1 ชน ิด ท ีBม ี

2 types of cold cuts/ 1 cooked ham (not pressed)

โคลด ์ค ัท 2 ชน ิด / แฮมปรุงสุก 1 ชน ิด (ไม ่รีด)

One type of smoked fish

5 types of quality condiments for cold cuts (lime wedges, capers, cornichons, dill mustard

etc…)

เครืBองปรุงรสท ีBม ีค ุณภาพ 5 ประเภทส ําหรับโคลด ์ค ัท (มะนาวฝาน, เคเปอร์, แตงกวาดอง,ดีล

มัสตาร์ด ฯลฯ )

Salad bar including min. 3 types of lettuce, 6 fresh vegetable salads such as tomato,

cucumber, corn, etc. 3 items must change on a daily basis as part of rotation.

สลัดบาร์ อย่างน ้อยต ้องม ี ผักกาดหอม 3 ชน ิด สลัดผักสด 6 ชน ิด เช่น มะเขือเทศ, แตงกวา,

3 salad dressings must be provided plus selection of 3 quality oils and 3 vinegars

showcased in branded bottles

น ํ-าสล ัด 3 ชน ิด รวมทงน ั- ํ-าม ันท ีBม ีค ุณภาพ 3 ชน ิดและน ํ-าส ้มสายชู 3 ชน ิด ในขวดท ีBม ียีBห ้อจัดวางในต ู้

Two kinds of fruit yoghurt of premium branded quality, one type of plain yogurt

โยเก ิร์ตผลไม ้2 ชน ิดท ีBม ีค ุณภาพยีBห ้อส ินค าพรีเม ้ ียม โยเก ิร์ตแบบธรรมดา 1 ชน ิด

4 types of cereals, 1 non-sugar cereal. 1 home-made bircher muesli and 3 types of nuts,

seeds and 2 type of dried fruit

ธัญพืช 4 ชน ิด, ธัญพ ืชท ีBไม ่ม ีน ํ-าตาล 1 ชน ิด, บิเชอร์ ม ูสล ีB ทําเอง1 ชน ิด และถ ัBว 3 ชน ิด,เมล็ดพืช

Full cream and low fat / skim milk. Clearly labelled.

นมไขม ันเต ็มส ่วนและนมไขม ันต ํBา / นมพร่องม ันเนย ระบุป้ายไว ้อย่างชัดเจน

1 white and 1 brown toast, 1 type of whole breads, 1 type of Gluten free bread, 1 type of

fitness bread (carb free). 2 types of bread rolls

ขนมปังไวท ์โทสต ์ และขนมปังบราวน ์โทสต ์, ขนมปังแป้งโฮลว ีตอย่างละ 1 ชน ิด, , ขนมปังปลอด

กูลเตน 1 ชน ิด, ขนมปังเพ ืBอผู้ควบค ุมน ํ-าหน ัก (ปลอดคาร์โบไฮเดรต), ขนมแบบกลม 2 ชน ิด

2 types of Muffins, 3 types of Danish, 1 type of Brioche (individual or sliced), 1 type of

Doughnut, 1 type of Plain Croissant, 1 type of specialty croissant (wholewheat, almond,

chocolate, ectc), and 1 type of specialty bread (banana/ butter) or pastry item. 2 danish

(toppings) must change on a daily basis as part of rotation. DELIFRANCE BRAND USED

IF OUTSIDE SUPPLIER (INTERNATIONAL PROPERTIES ALTERNATIVE

ACCEPTABLE IF NOT AVAILABLE)

มัฟฟิน 2 ชน ิด, เดนิช 3 ชน ิด,บริโอช 1 ชน ิด (ทงชิ-นหรือหัBนบาง ั-

ๆ ),โดน ัท 1 ชน ิด, ครัวซ ็องธรรมดา

31 Types ชน ิด, ครัวซ of western ็องชน ิดพtraditional ิเศษ 1 ชนjams ิด (โฮลว DARBO ีต, อัลมอนด์, BRAND ช็อกโกแลต, (INTERNATIONAL ฯลฯ) และ ALTERNATIVE

ขนมปังพ ิเศษ 1

ACCEPTABLE) and one marmalade, three types of local fruit jams, one type of honey

แยมแบบดั- งเดิมของชาติตะวันตก ยีBห ้อดาร์โบ 3 ชน ิด(สําหรับโรงแรมต่างประเทศ สามารถ

เล ือกใช ้ยีBห ้อท ีBได รับการยอมรับในระด ้

ับนานาชาต ิได ) ้ และแยมผิวส ้ม1 ชน ิด, แยมผลไม ้ท ้องถ ิBน 3

ชน ิด, น ํ-าผึ-ง 1 ชน ิด

PRESIDENT BRAND (INTERNATIONAL ALTERNATIVE ACCEPTABLE) salted and

unsalted butter. Margarine

เนยเค ็มและเนยจืดและมาการีนยีBห ้อเพซ ิเด ้นท ์(สําหรับโรงแรมต่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีB

ได The รับการยอมรับในระด ้ egg station must ับนานาชาต include Omelette ิได)

้ section with six fillings and various types of egg

preparations (omelet, scrambled, poached, fried, boiled…) and two type of eggs

(examples of each egg , proper lableing and presentation duck, quali,chicken,organic )

and one speciality egg dish NEW

จุดปรุงอาหารประเภทไข่จะต ้องประกอบด วยประเภทของ ้

ไข ่เจียวออมเลต ท ีBม ีการใส ่เครืBองผสม 6

ชน ิด และไข่ประเภทต่างๆ (ไข ่เจียวออมเลต, ไข ่กวน, ไข ่ดาวน ํ-า, ไข ่ดาวทอด,ไข ่ต ้ม ... ) และไข่ไก่

2 ชน ิด (ต ัวอย่างไข ่ท ีBแสดงไว ้แต ่ละชน ิด จะต ้องม ีป้ายแจงไว ้ ้อย่างชัดเจน จะต ้องม ีเตรียมไข ่เป็ด,

Min. grilled bacon, 2 types of breakfast sausage. CHR STANDARD SAUSAGES AND

HAMS อย่างน ้อยต ้องม ี เบคอนย่าง, ไส ้กรอกส ําหรับอาหารเช ้า 2 ชน ิด, ตามมาตรฐาน ไส ้

กรอก และ แฮม ของ CHR

8 hot dishes of which is 1 tomato dish, 1 potato dish. 5 of the hot dishes must change on

a daily basis as part of rotation.

อาหารจานร ้อน 8 ชน ิด ต้องมีมะเขือเทศ 1 ชน ิด, ม ันฝรัBง 1 ชน ิด อาหารจานร ้อนอ ืBนๆอ ีก 5 ชน ิด

Three types of Local Dishes must be available at all times. One of those vegetarian.

(Overseas 1 dish of these to be Thai), Steamed rice must be available at all times and

provided in addition to the 4 dishes mentioned above. 3 of the hot dishes must change on


ต ้องม ีอาหารประจําถ ิBน 3 ชน ิด ทุกวัน โดยต ้องม ี 1 ชน ิด เป็นอาหารม ังสว ิรัต ิ (สําหรับโรงแรม

ต่างประเทศ ต้องมีอาหารไทย 1 อย่าง) จะต ้องม ีข ้าวสวยท ุกครั-งและนอกเหน ือจาก4 จานด ังกล ่าว

ข้ The างต้น Breakfast อาหารจานร Buffet ้อน must 3 ชน ิด include ต ้องหม a ุนเว cooking ียนเปล station ีBยนเป็นประจําท serving ุกว waffles, ัน pancakes and

French toast prepared to order and all 3 available every day. Some variation can be

included to offer items with different flavours. Innovative sirups are offered. Minimum 2 eg.

Chocolate basil, Maple, Red berry, Coconut, etc.

บุฟเฟ่ต์อาหารเช าจะต ้ ้องมีจุดประกอบอาหาร สําหรับทํา วาฟเฟิล,แพนเค ้ก, และเฟรนซ ์โทตส ์ท ีB

เตรียมไว ้พร ้อมปรุง

Kao Man Gai; Kao Ka Moo ข้าวมันไก่; ข้าวขาหมู Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Feature both daily มีใหเลือกทั-ง ้ 2 อย่างทุกวัน

Ba Mee Moo Daeng; Moo Grob; Dry/ w. Soup/ on Rice บะหมีB/ข้าว หมูแดงหมูกรอบ

Rotate 1 a day หมุนเวียน1 อย่างต่อวัน

แห ้ง/นํ-า - -

Rotate 1 a day หมุนเวียน1 อย่างต่อวัน

Feature both daily มีใหเลือกทั-ง ้ 2 อย่างทุกวัน

Feature both daily มีใหเลือกทั-ง ้ 2 อย่างทุกวัน

Noodle Soup; ก๋วยเตี\ยว Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน

Chinese Croissants ปาท่องโก๋ - Provide จัดหาให้ Provide จัดหาให้ Provide จัดหาให้ Provide จัดหาให้

Steamed Sticky Rice on Banana Leaf; Goyza; Dim Sum ข ้าวเหนียวนึBงวางบนใบ

Rotate 5 per day หมุนเวียน 5 อย่างต่อวัน

กล ้วย; เกี-ยวซ่า; ติBมซํา Rotate 2 per day หมุนเวียน 2 อย่างต่อวัน Rotate 3 per day หมุนเวียน 3 อย่างต่อวัน

Rotate 5 per day หมุนเวียน 5 อย่างต่อวัน Rotate 5 per day หมุนเวียน 5 อย่างต่อวัน

Warm Tofu W. Hot Ginger เต ้าฮวยนํ-าขิง - - Provide จัดหาให้ Provide จัดหาให้ Provide

Steamed Sweet Potatoes มันเทศนึBง - - Provide จัดหาให้ Provide จัดหาให้ Provide

Rotate 2 per day (1 Porridge 1 Boiled Rice) Rotate 2 per day (1 Porridge 1 Boiled Rice) Rotate 2 per day (1 Porridge 1 Boiled Rice) Rotate 2 per day (1 Porridge 1 Boiled Rice)

Chinese Rice Porridge/ Boiled Rice โจ ๊ก/ข้าวต้ม

Rotate 1 per day หมุนเวียน1 อย่างต่อวัน หมุนเวียน 2 อย่างต่อวัน ( โจ ๊ก/ข้าวต้ม) หมุนเวียน 2 อย่างต่อวัน ( โจ ๊ก/ข้าวต้ม) หมุนเวียน 2 อย่างต่อวัน ( โจ ๊ก/ข้าวต้ม) หมุนเวียน 2 อย่างต่อวัน ( โจ ๊ก/ข้าวต้ม)

Stir Fried Vegetables ผัดผัก Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน

Stir Fried Asian Dish ผัดไสตล์เอเช ีBยน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 2 a day หมุนเวียน 2 อย่างต่อวัน Rotate 3 a day หมุนเวียน 3 อย่างต่อวัน Rotate 4 a day หมุนเวียน 4 อย่างต่อวัน Rotate 5 a day หมุนเวียน 5 อย่างต่อวัน

Fried Asian Noodle/ Rice ข้าว/ก๋วยเตี\ยวไสตล์เอเช ีBยน Rotate 1 a day หมุนเวียน1 อย่างต่อวัน Rotate 2 a day หมุนเวียน 2 อย่างต่อวัน Rotate 3 a day หมุนเวียน 3 อย่างต่อวัน Rotate 4 a day หมุนเวียน 4 อย่างต่อวัน Rotate 5 a day หมุนเวียน 5 อย่างต่อวัน

1 deep-fried type and 2 steamed types of dim sum, dumplings available with appropriate

condiments อาหารประเภททอด 1 ชน ิด และต ิBมซ ําและเก ี\ยวน ึBง 2 ชน ิด พร ้อมเครืBองเค ียงและ

เครืBองปรุงรสท ีBเหมาะสม

INDIAN (SMALL NUMBER OF GUESTS) อินเดีย(จํานวนน้อย)

INDIAN (LARGER NUMBER OF GUESTS) อินเดีย(จํานวนมาก)

Min. 2 types of fruit juices and one type of vegetable juice combination and 3 detox

waters อย่างน ้อยต ้องม ี น ํ-าผลไม ้2 ชน ิด และ น ํ-าผักรวม 1 ชน ิด และ น ํ-าด ีท ็อกซ ์ 3

ชน ิด

Min. 3 types of fresh sliced fruits, 3 types of whole fruits (two local fruits) with a

description of the fruit displayed in form of a card/ stand

อย่างน ้อยต ้องม ี ผลไม ้สดหัBนเป็นชิ-น 3 ชน ิด, ผลไม ้ท ั -งล ูก 3 ชน ิด ( ผลไม ้ท ้องถ ิBน 2 ชน ิด) วาง

1 fruit salad and 1 type of fruit compotes

สลัดผลไม ้ 1 ชน ิด และ ผลไม ้แช่อ ิBม 1 ชน ิด

Automatic (frozen coffee concentrate) coffee machine. 2 types of Monin Coffee Syrups.

Service of tea and coffee at tableside is still required.

เครืBองชงกาแฟอ ัตโนม ัต ิ (กาแฟแช่แข็งเข ้มข ้น) น ํ-าเชืBอมใส ่กาแฟ โมน ิน 2 ชน ิด พน ักงานยังคง

ต้องคอยบริการ ชาและกาแฟ ท ีBโต ๊ะ

Tea water boiler and Assorted Tea Selection with 4 Kinds of Teas. Hot water must be

available for Asian guests as they like to fill their thermoses

หม ้อต ้มชา และ ชาหลากหลายใหเล ้ ือก 4 ชน ิด น ํ-าร ้อนต ้องม ี

เพียงพอ สําหรับลูกค้ าชาวเอเชีย ท ีBเตรียมกระต ิกน ํ-าร ้อนส ่วนต ัวมา

Min. 2 kinds of hard cheese (non processed) & one cream cheese with spices (eg

pepper, paprica, herbs, garlic)

อย่างน ้อยต ้องม ี ชีสแข็ง 2 ชน ิด( ยังไม ่ผ่านกรรมว ิธี) และครีมชีส 1 ชน ิดพร ้อมเครืBองเทศ( เช่น

2 types of cold cuts/ 1 cooked ham (not pressed)

โคลด ์ค ัท 2 ชน ิด / แฮมปรุงสุก 1 ชน ิด (ไม ่รีด)

3 types of quality condiments for cold cuts ((lime wedges, capers, cornichons, dill mustard

etc…)

เครืBองปรุงรสท ีBม ีค ุณภาพ 3 ประเภทส ําหรับโคลด ์ค ัท (มะนาวฝาน, เคเปอร์, แตงกวาดอง,ดีล

มัสตาร์ด ฯลฯ )

Salad bar including min. 3 types of lettuce, 6 fresh vegetable salads such as tomato,

cucumber, corn, etc. 3 items must change on a daily basis as part of rotation.

สลัดบาร์ อย่างน ้อยต ้องม ี ผักกาดหอม 3 ชน ิด สลัดผักสด 6 ชน ิด เช่น มะเขือเทศ, แตงกวา,

2 salad dressings plus one olive oil and one vinegar 2 quality oils and 3 vinegars

showcased in branded bottles

น ํ-าสล ัด 2 ชน ิด รวมทงน ั- ํ-าม ันมะกอกท ีBม ีค ุณภาพ 1 ชน ิดและน ํ-าส ้มสายชู 1 ชน ิด น ํ-าม ันค ุณภาพ 2

Min. 2 kinds of yogurt provided, 1 plain and 1 fruit flavoured

อย่างน ้อยต ้องม ี โยเก ิร์ต 2 ชน ิด, โยเก ิร์ตแบบธรรมดา 1 ชน ิด และ โยเก ิร์ตรสผลไม ้1 รส

Min. 3 kinds of cereals, 1 non-sugar cereal, 1 home made Bircher Muesli, 1 type of nuts,

seeds and 2 types of dried fruits

ธัญพืช 3 ชน ิด, ธัญพ ืชท ีBไม ่ม ีน ํ-าตาล 1 ชน ิด, บิเชอร์ ม ูสล ีB ทําเอง1 ชน ิด และถ ัBว1 ชน ิด,เมล็ดพืช



1 white and 1 brown toast, 1 type of whole breads, 1 type of Gluten free bread. 2 types of

bread rolls. BREADS MADE WITH BAKELS FLOUR BRAND (INTERNATIONAL

ALTERNATIVE ACCEPTABLE)

ขนมปังไวท ์โทสต ์ และขนมปังบราวน ์โทสต ์ และขนมปังแป้งโฮลว ีตอย่างละ 1 ชน ิด, ขนมปัง

ปลอดก Min. 2 types ูลเตน of 1 ชน muffins, ิด, ขนมแบบกลม 2 types if Danish, 2 ชน ิด plain ขนมปังท croissants, ําจากแป้งยีBห 1 type ้อเบเค of specialty ิล (สําหรับโรงแรม croissant

(wholewheat, almond, chocolate,…) DELIFRANCE BRAND (INTERNATIONAL

ALTERNATIVE ACCEPTABLE) for danish and croissants. 1 danish (toppings) must

change on a daily basis as part of rotation.

มัฟฟิน 2 ชน ิด, เดนิช 2 ชน ิด, ครัวซ ็องธรรมดา 1 ชน ิด, ครัวซ ็องชน ิดพ ิเศษ 1 ชน ิด (โฮลว ีต, อัล

มอนด์, ช็อกโกแลต, ฯลฯ) สําหรับ เดนิชและครัวซ ็อง สามารถใชเล ้ ือกยีBห ้อเดล ิฟร็องซ ์(สําหรับ

โรงแรมต ่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีBได รับการยอมรับในระด ้

ับนานาชาต ิได ) ้ ,เดนิช 1 ชน ิด

(หน 3 types ้าต ่างๆ) of jam ต ้องเปล BAKERS ีBยนหม ุนเว NEW ียนท ZEALAND ุกว ัน BRAND (INTERNATIONAL ALTERNATIVE

ACCEPTABLE) and one local flavour, honey

แยมยีBห ้อเบเคอร์ นิวซีแลนด์3 ชน ิด(สําหรับโรงแรมต่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีBได รับการ ้

ยอมรับในระดับนานาชาติได ) ้ และแยมรสท ้องถ ิBน 1 ชน ิด, น ํ-าผึ-ง 1 ชน ิด

ANCHOR BRAND (INTERNATIONAL ALTERNATIVE ACCEPTABLE) salted and

unsalted butter. Margarine

เนยเค็ม และ เนยจืด และมาการีนยีBห ้อแอนชอร์ (สําหรับโรงแรมต่างประเทศ สามารถเลือกใช ้

The egg station must include an omelette section with six fillings offering various types

(omelet, scrambles, fried egg, boiled egg) NEW

จุดปรุงอาหารประเภทไข่จะต ้องประกอบด วยประเภทของ ้

ไข ่เจียวออมเลต ท ีBม ีการใส ่เครืBองผสม 6

ชน ิด และไข่ประเภทต่างๆ (ไข ่เจียวออมเลต, ไข ่คน, ไข ่ดาว,ไข ่ต ้ม ... ) ใหม่

Min. grilled bacon, 2 types of breakfast sausage. CHR STANDARD SAUSAGES AND

HAMS

อย่างน ้อยต ้องม ี เบคอนย่าง, ไส ้กรอกส ําหรับอาหารเช ้า 2 ชน ิด, ตามมาตรฐาน ไส ้กรอก และ แฮม

ของ CHR

8 hot dishes of which is 1 tomato dish, 1 potato dish. 5 of the hot dishes must change on


อาหารจานร ้อน 8 ชน ิด ต้องมีมะเขือเทศ 1 ชน ิด, ม ันฝรัBง 1 ชน ิด อาหาร

จานร ้อนอ ืBนๆอ ีก 5 ชน ิด ต ้องหม ุนเว ียนเปล ีBยนเป็นประจําท ุกว ัน

Mi. 3 types of local dishes (overseas 1 of these to be Thai) and steamed rice. 2 of the hot

dishes must change on a daily basis as part of rotation.

อย่างน ้อยต ้องม ีอาหารท ้องถ ิBน 3 ชน ิด (ต่างประเทศ หน ึBงในน ั-นเป็น

อาหารไทย) และมีขาวสวย ้ อาหารร ้อน 2

ชน ิด

ต ้องหม ุนเว ียนเปล ีBยนเป็นประจําท ุกว ัน

The Breakfast Buffet must include a cooking station serving waffles, pancakes and

French toast prepared to order and all 3 available every day. Some variation can be

included to offer items with different flavours NEW

บุฟเฟ่ต์อาหารเช าจะต ้ ้องมีจุดประกอบอาหาร สําหรับทํา การท ํา เสริฟ วาฟเฟิล,แพนเค ้ก,และ

ขนมปังฝรัBงเศสท ีBเตรียมไว ให ้ ้ส ัBง และทง ั- 3 อย่างน ี- ต้องมีทุกวัน บางรูปแบบสามารถน ําเสนอรส

แตกต่างกัน ใหม่

Min. 2 types of fruit juices and 3 detox waters

อย่างน ้อย ต ้องมี น ํ-าผลไม ้ 2 ชน ิด และ น ํ-าด ีท ็อกซ ์ 3 ชน ิด

Assorted sliced and whole fruits (min. 3 types in season

ผลไม ้หลากชน ิดหัBน และ ผลไม ้ท ั -งล ูก ( อย่างน ้อย 3 ชน ิด ผลไม ้ตามฤด ูกาล)

Automatic (frozen coffee concentrate) coffee/ tea machine

เครืBองชงกาแฟ/ชา อัตโนมัติ(กาแฟแช่แข็งเข ้มข ้น)

Hot water must be available for Asian guests as they like to fill their thermoses

น ํ-าร ้อนต ้องม ีเพ ียงพอ สําหรับลูกค้ าชาวเอเชีย ท ีBเตรียมกระต ิกน ํ-าร ้อนส ่วนต ัวมา

Min. 1 kind of hard cheese (non processed) & one cream cheese with spices (eg pepper, paprica,

herbs, garlic)

อย่างน ้อยต ้องม ี ชีสแข็ง1 ชน ิด( ยังไม ่ผ่านกรรมว ิธี) และครีมชีส 1 ชน ิดพร ้อมเครืBองเทศ( เช่น พริกไทย, ปา

2 types of cold cuts

Min. 3 kinds of fresh salad. 1 item must change on a daily basis as part of rotation.

อย่างน ้อยต ้องม ี ผักกาดหอม 3 ชน ิด สลัดผักสด 6 ชน ิด เช่น มะเขือเทศ, แตงกวา, ขาวโพด ้ ฯลฯ ต้อง

เปล ีBยน 1 รายการหม ุนเว ียนเป็นประจําท ุกว ัน

1 clear and 1 creamy dressing. 2 quality oils and 3 vinegars showcased in branded bottles

น ํ-าสล ัดใส 1 ชน ิดและน ํ-าสล ัดครีม 1 ชน ิด น ํ-าม ันค ุณภาพ 2 ชน ิด และน ํ-าส ้มสายชู 3 ชน ิด ในขวดท ีBม ียีBห ้อจัด

วางในตู้

Min. 1 plain yoghurt and 1 type of fruit yogurt

อย่างน ้อยต ้องม ี โยเก ิร์ตแบบธรรมดา 1 ชน ิด และ โยเก ิร์ตผลไม ้1 ชน ิด

Cereals: Min.corn flakes, koko krunch, 1 home made Bircher Muesli

ธัญพืช: อย่างน ้อยต ้องม ี คอร์นเฟล็ค, โกโก ้ครั-นช์, บิเชอร์ ม ูสล ีB ทําเอง1 ชน ิด



1 white and 1 brown toast, 1 type of whole breads. BREADS MADE WITH BAKELS FLOUR

BRAND (INTERNATIONAL ALTERNATIVE ACCEPTABLE)

ขนมปังไวท ์โทสต ์ และขนมปังบราวน ์โทสต ์ และขนมปังแป้งโฮลว ีตอย่างละ 1 ชน ิด, ขนมปังท ําจากแป้งยีBห ้อ

เบเคิล (สําหรับโรงแรมต่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีBได รับการยอมรับในระด ้

ับนานาชาต ิได ) ้

1 type of croissants, Danish pastries. DELIFRANCE BRAND (INTERNATIONAL ALTERNATIVE

ACCEPTABLE) for danish and croissants. Danish (toppings) must change on a daily basis as part of

rotation.

ครัวซ ็อง และเดนิช อย่างละ 1ชน ิด สําหรับเดนิชและ ครัวซ ็อง สามารถใชเล ้ ือกยีBห ้อเดล ิฟร็องซ ์(สําหรับ

โรงแรมต ่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีBได รับการยอมรับในระด ้

ับนานาชาต ิได ) ้ ,เดนิช 1 ชน ิด (หน ้าต ่างๆ)

ต ้องเปล ีBยนหม ุนเว ียนท ุกว ัน

3 types of jam BAKERS NEW ZEALAND BRAND (INTERNATIONAL ALTERNATIVE

ACCEPTABLE)

แยมยีBห ้อเบเคอร์ นิวซีแลนด์3 ชน ิด (สําหรับโรงแรมต่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีBได รับการยอมรับใน

้

ระด ับนานาชาต ิได ) ้

ANCHOR BRAND (INTERNATIONAL ALTERNATIVE ACCEPTABLE) salted and unsalted butter.

Margarine

เนยเค็ม และ เนยจืด และมาการีนยีBห ้อแอนชอร์ (สําหรับโรงแรมต่างประเทศ สามารถเล ือกใช ้ยีBห ้อท ีBได รับการ ้

ยอมรับในระดับนานาชาติได ) ้

Min. 2 styles of eggs provided (egg station is not mandatory) at least one rotating on daily basis.

Fried egg to always be provided

อย่างน ้อยม ีไข ่ 2 สไตล์ (จุดปรุงอาหารประเภทไข่ ไม ่บ ังค ับ) ต ้องหม ุนเว ียนเปล ีBยนเป็นประจําท ุกว ัน ไข ่ดาวให ้

จัดเตรียมไว เสมอ ้

Min. grilled bacon, 2 types of breakfast sausage. CHR STANDARD SAUSAGES AND HAMS

อย่างน ้อยต ้องม ี เบคอนย่าง, ไส ้กรอกส ําหรับอาหารเช ้า 2 ชน ิด, ตามมาตรฐาน ไส ้กรอก และ แฮม ของ CHR

5 hot dishes of which is 1 tomato dish, 1 potato dish. 3 of the hot dishes must change on a daily

basis as part of rotation.

อาหารจานร ้อน 5 ชน ิด ต้องมีมะเขือเทศ 1 ชน ิด, ม ันฝรัBง 1 ชน ิด อาหาร

ร้อน 3 ชน ิด ต ้องหม ุนเว ียนเปล ีBยนเป็นประจําท ุกว ัน

Buffet features at least 2 regional dishes. 1 of the hot dishes must change on a daily basis as part of

rotation.

ค ุณสมบัต ิของบุฟเฟ่ ต ์ต ้องม ีอาหารประจําภ ูม ิภาคอย่างน ้อย 2 ชน ิด อาหารร ้อน 1 ชน ิด ต้องหมุนเวียน

เปล ีBยนเป็นประจําท ุกว ัน

PROGRESSIVE ASIAN SELECTION BASED ON THE NUMBER OF ASIAN GUESTS IN-HOUSE (* FOR CENTARA AND CENTARA GRAND'S. CENTRA PROPERTIES AS WELL AS HOTELS WITH LESS THAN 100 ROOMS TO PROPOSE TO CHR OPERATIONS CASE BY CASE) การ

เตรียมอาหารประเภทนี-ขึ-นอยู่กับจํานวนผูเข ้ ้าพักชาวเอเชียในแต่ละช่วง(* CENTARA AND CENTARA GRAND'S. CENTRA และโรงแรมทีBมีห ้องพักน ้อยกว่า 100 ห้อง ต ้องเสนอกับ CHR แล ้วแต่กรณี)

โคลด ์ค ัท 2 ชน ิด

Whenever there are Indian Guests in-house approach them and offer to prepare special food for them. Most of the time the guest will ask for Vegetarian food. Ideally prepare curry in advance and keep frozen to be

used in such cases. เมืBอใดก็ตามทีBมีลูกค ้าอินเดียมาเข ้าพัก เราจะจัดเตรียมอาหารพิเศษให ้กับลูกค ้ากลุ่มนี- ซึBงส่วนใหญ่ลูกค ้าจะรับประทานอาหารมังสวิรัติ แนะนําว่าเราควรเตรียมอาหารแช ่แข็งประเภทแกงต่างไว ้ล่วงหน ้า เพืBอปรุงในกรณีทีB

ลูกค ้าดังกล่าวเข ้าพัก

Ensure there is a section with sufficient (3-4) vegetarian Indian Food on the buffet. Also provide Indian flat bread and rice at this section

ตรวจสอบให ้แน่ใจว่าจัดอาหารประเภทมังสวิรัติ(3-4 ชนิด) มีอย่างเพียงพอสําหรับแขกอินเดียในบ ุฟเฟ่ต์ นอกจากนี-ยังต ้องเตรียมโรตีและข ้าวแบบอินเดียไว ้ด ้วย



Standard applies for

all international

properties. If a specific

mentioned brand

cannot be sourced it

can be exchanges with

a similar quality

product

BRAND

1A. Breakfast Standard Selection

All there is to know about breakfast standards for GRAND; CENTARA and

CENTRA hotels. All standards are listed here, therefore this is the perfect starting

point to consult. A new feature is an Asian standard which is adjusted based on

the number of Asian guests staying at the property.

IMPORTANT. Here is also a section on Asian guests. The offerings change with

the % of Asian Guests in-house. The more the more selection. Very important to

follow this standard!

This list is also used for Centara Audits.

BREAKFAST SELECTION STANDARD

The standard outlines required set-ups by brands in one

easy to understand A3 document. The document is in

English and Thai language.

Breakfast Standard Document by Brand

SECTION

EGGS, STATION AND HOT LINE

BAKERY SECTION

COLD CUTS, CHEESE, FISH,

YOGHURT & CEREALS

SALAD BAR สลัด

TEA&COFFEE ชา JUICES & FRUITS นํ-าผลไม ้

CONDIMENTS

โยเกิร์ตและธัญพืช

บาร์

และ กาแฟ และ ผลไม้

จุดปรุงอาหารประเภทไข่ และ อาหารจานร ้อน

เบเกอรีB

โคลด์ คัท,ชีส, ปลา,เครืBองปรุง

OTHER

NATIONALITIES ASIAN FOOD STALLS/ FOOD STATIONS (THAI/ CHINESE/

AND

ECT… GUESTS)

REQUIRENENTS

อาหารสําหรับลูกค ้า

สัญชาติอืBนและตามทีB ซุ ้มอาหารเอเชีย/ซุ ้มอาหาร(สําหรับลูกค ้าไทย/จีน/ ฯลฯ)

ลูกค ้าร ้องขอ

GRAND

CENTARA

ASIAN FOOD STALLS ซุ ้มอาหารเอเชีย 0-10% * 11-20% * 21-30% * 31-40% * 41-100% *

CENTRA

Breakfast Pictures Example Centara Brand - CVP

RESOURCES

Open Document for

Breakfast ALL

BRANDS

Download Link for

Centara Villas

Inspira2onal Breakfast

Guide Powerpoint

STANDARD

APPLIES TO:

IMPORTANT:

The bottom section of the document shows a

PROGRESSIVE ASIAN SELECTION based on the

NUMBER of Asian Guests In-House.

This standard applies for Centara’s and Centara

Grand’s. It is an additional selection of food to be

offered.

Centra Hotels and Hotels (any brand) under 100

rooms who have large number of Asian guests must

comply but seek approval from CHR regarding overall

selection.

INDIAN guests are also covered in the section

QUICK ACCESS

For any comments and suggestions please contact CHR F&B Operations Department click here

Should you find any outdated information in that document please click here and inform us to make the change accordingly.

This page is an introduction only. Please refer to the complete documentation online.

Click here to the index page. From there select the file for viewing and downloading




all international


mentioned brand



a similar quality

product

STANDARD

APPLIES TO:

QUALITY

TOOL

1B. Croissants and Danish Pastries

Quality pastries are essential to satisfy the modern guest.

Using a supplier ensures high quality and consistency. There is a

slight saving if produced in house but if the manpower and other

costs is added to the product self produced is often more expensive

BREAKFAST PASTRIES are very important to get right as this is a core

indicator of quality to guests. Producing yourself will not achieve the

desired quality outcome and is in many cases more expensive once the

cost of labour is added.

We have chosen Delifrance as preferred supplier in Thailand.

Hotels in other countries should contact the local dealership of

Delifrance in order to comply.

These products are ‘ready to bake’ meaning that they can be easily be

ready in a short time and ARE NOT baked a day in advance. Leftovers

are made into almond croissants, vanilla croissants, ect… never are

they recycled as plain croissants and served again to guests

Croissants

Recommended are 2 types of croissants. 1) Butter and 2) Margarine.

Margarine ones are recommended for CENTRA

In case that you cannot get delivery from Delifrance feel free to suggest

an alternative supplier which must be approved by CHR operations

department

Chocolate Croissants



department

Danish Pastry Roll



department

Cinnamon Rolls



department

Danish Basket

After baking top them generously with fruits and

glaze with Apricot Jam.

In case that you cannot get delivery from Delifrance feel

free to suggest an alternative supplier which must be

approved by CHR operations department

Pricelist.

There are 2 prices within Thailand. One being Pattaya/ Bangkok

and Hua Hin while the other is for all other locations in Thailand

Delivery Schedule &

Contact Person

All hotels within Thailand

are delivered by Jagota

Company. In many

locations delivery is daily. In

the most remote locations

delivery is 1 to 2 times per

week. The company does

provide chest freezers.

More information follow

the link on this page.





RESOURCES

1B Croissants and

Danish Pastries – Link to

Folder

Open PDF of Cinnamon

Rolls Baking Instruc2ons

Open PDF of Danish

Basket Baking

Instruc2ons

Open PDF of Sultana

Baking Instruc2ons

Open PDF of BuMer

Chocolate Croissants

Baking Instruc2ons

Open PDF of BuMer

Croissant Baking

Instruc2ons

Open PDF of Margarine

Croissant Baking

Instruc2ons

Open PDF of Pricelist

and Delivery Schedule

Open PDF of Freezer

free loan condi2ons

Open PDF of Pricelist for

Bangkok/PaMaya/Hua

Hin

Open PDF of Pricelist for

Upcountry Loca2ons

QUICK ACCESS




all international


mentioned brand



a similar quality

product

SAVING

RESOURCES

1C Recycling of

Croissants – Link to

Folder

Download Link for

Video

1C. Recycling of Croissants

There is no reason to have old pastries on the buffets. This tool

will help to offer some nice alternative to bread pudding

There is no excuse for old pastries and croissants on a buffet.

These items MUST always be freshly baked in the mornings

STANDARD

APPLIES TO:

Almond Croissants

Ingredients

8 day-old croissants, about 70 grams (2.5 oz) each

70 grams (1 cup) sliced almonds

Confectioner's sugar

For the syrup:

2 tablespoons sugar

3 tablespoons dark rum (optional)

For the almond filling (crème d'amande):

100 grams (1/2 cup) sugar

100 grams (1 cup) almond flour

1/2 teaspoon salt

100 grams (1/2 cup) unsalted butter, diced

1/4 teaspoon almond extract

2 large organic eggs

Instructions

Prepare the syrup: combine 240 ml (1 cup) water,

the sugar and rum, if using, in a saucepan. Bring

to a simmer over medium heat, and cook for a

minute, stirring to dissolve. Remove from the heat

and allow to cool.

Alternatives……

Chocolate Croissants (fill with Canache); Vanilla

Croissant (fill with Vanilla Cream); Ect…

Step by Step Instructions

QUICK ACCESS







SAVING

RECIPES AND COSTING

RESOURCES

1D Bread Rolls – Link to

Folder


all international


mentioned brand



a similar quality

product

Open PDF Quota2on for

Ar2san Full Mix, Potato

Bread Mix and Low Gi

Mul2seed Mix

1D. Bread and Rolls

A great resource to great bread any property can follow. With only

4 basic recipes we can produce a huge selection of breads. Bakels

is affordable, high quality and can provide training to our teams

We have 4 basic recipes which are used to produce

a large selection of items for breakfast AND a’ la carte:

TRAINING SUPPORT AY YOUR PROPERTY

STANDARD

APPLIES TO:

1.Bakels Potato bread flour= for preparation of:

Soft Buns; Pizza Bread; Pang with Fillings; Sausage

Buns, Sweet

2.Bakels Artisan full Mix= for preparation of:

Focassia; Ciabatta; Artisan Baguette; Hard rolls/Mini

Baguette

3. Bakels Low Gi Multiseed.= for preparation of:

Low Gi Muesli bread; Low Gi rolls; Low Gi Loafs

4. Bakels European Muffin Mix=for preparation of:

Muffins; Banana Bread

PLEASE ALSO REFER TO THE ADDITIONAL PAGES HERE FOR

MORE PRODUCT INFORMATION AS WELL AS ON SHAREPOINT

SERVICE AND TRAINING SUPPORT

QUICK ACCESS

For any comments and suggestions please contact CHR F&B Operations

Department click here

Should you find any outdated information in that document please click here

and inform us to make the change accordingly.





QUALITY

TOOL

RESOURCES

1E BuMer at Breakfast –

Link to Folder


all international


mentioned brand



a similar quality

product

Open Image of Quota2on

and Details

1E. Butter at Breakfast

Quality butter is important and here is the recommended

brand for Grands, Centara and Centra properties

STANDARD

APPLIES TO:

QUICK ACCESS







QUALITY

TOOL

RESOURCES

1F Jam at Breakfast – Link

to Folder


all international


mentioned brand



a similar quality

product

1F. Jams at Breakfast

Jams are essential for western guests and this standard features

some great quality ones which are affordable as well. The Grand

is a packaged product while the Centara and Centra is a bulk

pack - but also comes from New Zealand. Lovely taste…

For any comments and suggestions please

contact CHR F&B Operations Department

click here

Should you find any outdated information

in that document please click here and

inform us to make the change accordingly.

GRAND SET-UP

1) THE CLUB

28 GRAM GLASS JAR in 4 compartment holder

set on every table in the club lounge. The

stands can be requested through AEP company.

Please note that you s2ll have to have

‘local’ (homemade) jams as part of the breakfast

standards. Those jams are served on the buffet

line in larger containers

2) ALL DAY DINING BREAKFAST VENUE

14 GRAM PLASTIC JAM PACKS in wooden stand.

Set on the breakfast buffet. The stands can be

requested through AEP company.

Please note that you s2ll have to have

‘local’ (homemade) jams as part of the breakfast

standards. Those jams are served on the buffet

line in larger containers.

TRANSPORTATION CHARGE

The cost is 100 baht / cardboard box

which contain 6 cases of Darbo jams

28 gr or 14 gr , but if we delivery to

Samui, there is 150. Baht/ cardboard

box because of the extra cost for ferry

transport

Please noted the we have free delivery

to PaMaya on Monday and Hua Hin on

Wednesday only

The cost of transport charge when

deliver by the Van 200 baht /box to

PaMaya or Hua Hin when the hotels

need extra delivery


Barker’s Jams


Darbo’s Jams

STANDARD

APPLIES TO:

CENTARA AND CENTRA:

Not acceptable is Best Food Jam. Must use a better

Jam. Suggested is to purchase in pail and present in

larger jars for guests to portion themselves.

International Properties:

If specified brand is not available a quality equivalent

product is acceptable

Price and company details as per the quotation linked

SUPPLIER PROVIDES FOLLOWING CONTAINERS

FREE OF CHARGE. ALL CENTARA’S AND CENTRA’S

MUST USE IT TO DISPLAY THE JAM THIS WAY.

Tent cards with Jam Description will also be provided by

Supplier as per below artwork

SUPPLIER INFORMATION

Can confirm that we will be able to deliver all Centara

properties in Thailand. For deliveries up north we will be

using a parcel company, most probably Kerry Express.

Of course all Centara properties which haven’t been

buying from us will get the same credit term, 30 days, as

the ones we are currently working with.

All communication in terms of setting up a credit account

with us can be done with:

Khun Mam, my office manager:

chaonthip@phuketfood.com (081-677-9029)

Khun Neung, my accounting

manager: sornsakol@phuketfood.com (089-731-0054)

Simon Callebert

Farang Food Paradise Co., Ltd

99/33-34 Moo 1, T. Kathu, A. Kathu,

Phuket 83120 - THAILAND

simon@phuketfood.com

Mobile 084 189 3070

Tel: 076 612 733 & 076 248 900

Fax: 076 612 734

www.phuketfood.com

QUICK ACCESS

International Properties:

If specified brand is not available a quality equivalent product is

acceptable

This page

Price and

is an

company

introduction

details as per

only.

the

Please

shown quotation

refer to the complete documentation online.




QUALITY

TOOL

PRESENTATION WITH IMAGES, RECIPES, GUIDELINES

RESOURCES

1G Thai Fruits Breakfast

In-Room – Link to Folder


all international


mentioned brand



a similar quality

product

1G. Thai Fruits, Breakfast and In-Room

Fruits are an important part of breakfast and appreciated by guests. The

standard here explains what fruits to use and how to display to impress the

guests. Lets not be defensive because guest might take away whole fruits… If

we are smart and display fruits in season the cost is minimal.

Open PDF of Exo2c Fruits

Poster

Open PDF Quota2on of

Fruit Card

Download Powerpoint of

Thai Fruits Breakfast Cards

and Prices

Here you also find the standard for fruits in room, how to display and cards

which should be delivered together with the fruits.

HOW TO IMPLEMENT:

IN-ROOM FRUIT

IN-ROOM FRUIT CARD

EXAMPLE AND ART FILES

STANDARD

APPLIES TO:

PURCHASE THE CARDS. Quotation and material spec.

of fruit card. Please have your purchasing department

contact for the ordering and PO to supplier

SELECT A SUITABLE CONTAINER AND

IMPLEMENT. The image is example only. Select your

own and implement the standard. Only 1 fruit is given to

STANDARD rooms. VIP rooms are NOT AFFECTED.

BREAKFAST FRUITS

Artwork of fruit poster is provided in the link. The

size is set in A3

The poster is ONLY there to explain the local fruits. The

standard is to always have a couple of seasonal fruits on

the buffet NOT all of them at one time.

Only low cost ‘in season’ fruits should be put in

accordance with the standard.

BUFFET FRUIT EXAMPLE SET-UP

QUICK ACCESS

For any comments and suggestions please

contact CHR F&B Operations Department

click here

Should you find any outdated information

in that document please click here and

inform us to make the change accordingly.





QUALITY

TOOL

RESOURCES

1H Breakfast Sausages –

Link to Folder


all international


mentioned brand



a similar quality

product

Open PDF for Belucky

Agreement

Open PDF for TSM

Agreement

1H.Centara Standard Breakfast Sausages

Providing a nice artisan sausage at breakfast is a sign of

quality. We have developed our own selection with suppliers

of such sausages. They are thicker BUT actually not heavier

than longer thinner ones… so cost is the same while the look

is less industrial

APPROVED PRODUCT LIST, SUPPLIERS AND PRICING

STANDARD

APPLIES TO:

QUICK ACCESS








all international


mentioned brand



a similar quality

product

QUALITY

TOOL

RESOURCES

1I Oil and Vinegars for

Buffet – Link to Folder


Vinegars for Salad Buffets

1I. Oil and Vinegars

A nice selection of oils and vinegars at a salad bar for all

meal periods adds value and quality to the guest perception.

Cost is low when one considers the amount used by guests


STANDARD

APPLIES TO:

QUICK ACCESS


Should you find any outdated information in that document please click here and inform us to make the change

accordingly.





QUALITY

TOOL

RESOURCES

1K Breakfast Coffee –

Link to Folder


all international


mentioned brand



a similar quality

product

Download Powerpoint

of Breakfast Coffee

Standard

1K. Coffee and Tea at Breakfast

The standard guides which coffee and tea solution to use for

each brand. This is a great tool to understand the options

available to the property

Breakfast Document explaining coffee/ tea solution by brand

STANDARD

APPLIES TO:

QUICK ACCESS

For any comments and suggestions please contact CHR

F&B Operations Department click here

Should you find any outdated information in that document

please click here and inform us to make the change

accordingly.





QUALITY

TOOL

RESOURCES

1L Coffee Syrup at

Breakfast – Link to Folder


all international


mentioned brand



a similar quality

product

STANDARD

APPLIES TO:

1L. Coffee Syrup at Breakfast

The coffee syrup is used next to the coffee machines of the specified brands.

Grands and Centara’s must have this next to the self service coffee machine at

breakfast. This is a nice additional touch which guests appreciate and easy to

do.

Make certain you have the pump as shown in the picture to make it easy for

guests to use…

GRAND:

GRAND’S to have a minimum of 5 Monin Syrup next to

the coffee machine set-up at breakfast

The syrup is to be placed next to the coffee machine on

the buffet and the customers can add their favourite one

to their coffee.

Supplier also provides the bottle pumps as shown in

the image

CENTARA

CENTARA’S to have a minimum of 2 Monin Syrup next to

the coffee machine set-up at breakfast

The syrup is to be placed next to the coffee machine on

the buffet and the customers can add their favourite one

to their coffee.

Supplier also provides the bottle pumps as shown in

the image

THAILAND Price of Monin as of June

2016 from Italasia

292.50 size 70 cl

RECOMMENDED FLAVOURS TO

CHOOSE FROM:

- Butter Scotch

- Hazelnut

- Cinnamon (seasonal e.g. Christmas)

- Caramel

- Vanilla

- Macadamia Nut

- Chocolate Monin

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:

CENTRA

This standard does currently not apply to the brand








all international


mentioned brand



a similar quality

product

SAVING

RESOURCES

1N Waters at Breakfast –

Link to Folder

Download Excel Guide to

Breakfast Detox Waters

STANDARD

APPLIES TO:

1N. Detox Waters at Breakfast

Detox waters are in trend as guests want to reduce their calorie intake. In addition, this

program also saves cost…. as one litre is 1/5 of the cost of a regular breakfast juice!

Important is to 100% copy the look on the attached file AND to follow the recipe. This

MUST NOT be sweet!!! It is a flavoured water…

Also, make sure it looks great and is in a visible spot (best before the juice). A big

saving is GUARANTEED!

CHR STANDARD DETOX WATERS AT BREAKFAST

Every Centara is to incorporate a ‘water station’ at

breakfast to offer the guests an alternative to juices. It is

recommended to have at least 4 of these waters on

display every day.

IMPORTANT TO NOTE:

1) Please refer to the excel file for recipe guidance. The

cost for 1 litre is between 10-20 baht a litre. The better it

looks the less juice you will use.... Potential saving

example: 10ltr juice = 400 baht/day; 12,000 baht/ month;

144,000 baht/ year

2) You will receive FREE Monin dispensers from Italasia.

See primary contact below

Ms. Phornprapha C. (Puiy)

Senior Sales & Marketing Manager – Monin Italasia Trading (Thailand)

Co., Ltd.

Tel: 66 (0) 2261-7990 Fax: 66 (0) 2261-8700 Mobile: 66 (0) 81-371-4608

Email: phornprapha@italasiagroup.com





QUICK ACCESS



TRAINING

TOOL

RECIPE CARD

RESOURCES

Recipes – Link to Folder


all international

properties.

1M. Breakfast Recipes





popular with guests

Download Video for

Bircher Muesli

Download Excel for

Bircher Muesli

Download Video for

Cream Cheese

Download Pizza Video

VIDEO INSTRUCTIONS

STANDARD

APPLIES TO:

QUICK ACCESS







QUALITY

TOOL

BREAKFAST TENT CARDS ARTWORK

RESOURCES


all international


mentioned brand



a similar quality

product

1O. Breakfast Tent Cards

Many of our initiatives to offer a better breakfast quality need to be

communicated also to guests.

It is not enough to for example change the Jam - the guest must be

made aware that items on the buffet are special. These cards are all

ready designed. Only print, put in the stands and place on the

buffet…

Breakfast Tent Cards

These couple of tent cards are aimed to communicate to guest the

quality we offer them for breakfast.

How to use:

1) Download the artwork from sharepoint and print in colour

2) Purchase the tent card holder (as per supplier information on

sharepoint

3) Place the cards with stand next to the corresponding food display

More of this type will follow as well as breakfast name tags.

EGG MENU

TENTCARD STAND QUOTATION

1O Breakfast Tent Cards –

Link to Folder

Open PDF of Breakfast Tent

Cards

Open Image Quota2on for

Breakfast Tent Cards

Download Powerpoint for

Sample Egg Menu

STANDARD

APPLIES TO:

QUICK ACCESS







SAVING

RESOURCES

1P Breakfast Box Display

– Link to Folder


all international


mentioned brand



a similar quality

product

1P. Breakfast Display Boxes

These wooden boxes are recommended to display pastries and

breaded in them.



Shallow Breakfast Box


Deep Breakfast Box

Open PDF Summary,

Quota2on and

Agreement for Breakfast

Box

Please note on the image the wax (Baking) paper to maintain

hygiene.

Breakfast Box for Bread/ Pastries Display

These boxes are used to set-up breads and pastries

on breakfast buffet.

How to use:

1) Keep the boxes clean and dry

2) Use ‘baking paper’ as liner in the boxes. Linen

napkins are NOT OK

3) Arrange on buffet following the guide above. The

space used here is only 100cm long and 70cm deep.

BREAKFAST BOX SET-UP

STANDARD

APPLIES TO:

QUICK ACCESS








all international

properties.

BRAND

BREAKFAST TAKE AWAY BAG EXPLAINED

RESOURCES

1Q Breakfast Bag – Link

to Folder

Open PDF Quota2on

for Breakfast Bag

1Q. Take-away Breakfast Standard

This is the standard breakfast bag which we use instead of the

paper breakfast box.

The cost is the same as a paper box but the chance is the guest will

keep it (and not throw away at the airport).

Free advertising!

Download Powerpoint

Guide for Centara

Breakfast Bag

STANDARD

APPLIES TO:

Breakfast Box for Bread/ Pastries Display

These boxes are used to set-up breads and pastries on

breakfast buffet.

How to use:

1) Keep the boxes clean and dry

2) Use ‘baking paper’ as liner in the boxes. Linen napkins

are NOT OK

3) Arrange on buffet following the guide above. The space

used here is only 100cm long and 70cm deep.

QUICK ACCESS



accordingly.






all international


mentioned brand



a similar quality

product

QUALITY

TOOL

BREAKFAST EXAMPLE ROTATION MENU CENTARA BRAND

RESOURCES

1R Breakfast Rota2on

Menu – Link to Folder

Download Excel for

Centara Breakfast Menu

1R. Breakfast Rotation Menu

Avoiding the repetitiveness of food is important and

this guide will help to design a rotation menu while

maintaining brand standards.

STANDARD

APPLIES TO:

QUICK ACCESS

For any comments and suggestions please contact CHR F&B

Operations Department click here

Should you find any outdated information in that document please

click here and inform us to make the change accordingly.






all international

properties to feature

the signature items.

Menus are to be

approved by Centara’s

Group Operations

Team

STANDARD

APPLIES TO:

STANDARD NOT

APPLICABLE TO:

BRAND

2A. Standard All Day Dining Menu

This standardised menu is for Centara and Centra hotels. Every

detail is included here from menus, recipes and ingredient lists.

We designed the menu to be easy on teams AND reduced raw

ingredients (cross utilising them) to keep purchasing levels low

and work with limited cold storage

The menu is used with the CHR clipboard

CHR STANDARD ALL DAY DINING

FOOD MENU

In this section you will find the standard

food menu which MUST be used in the

all day dining restaurants throughout

every CENTARA AND CENTRA property

in Thailand.

The linked file contains recipes, images

of all dishes and the complete lunch and

dinner menu. The menus have been

designed to give guests a good choice,

simplify the food preparation and value

engineer the offerings

WORD DOCUMENT TEXT

FOR EDITING

MENU WITHOUT TEXT FOR EASIER EDITING

OF PRICES

TRANSLATIONS

EXTRACT FROM MENU TEMPLATE FINISHED LOOK OF MENU



accordingly.



RESOURCES

2A Standard All Day Dining –

Link to Folder

Open PDF for Centara Dinner

Menu English and Thai


Menu English and Chinese


Menu English and Russian

Open PDF for Centara Lunch





Menu English and Russian

Open PDF for Centra Dinner


Open PDF for Centra Lunch


Download Excel for CHR

Generic Menu

Download Word for CHR

Menu New Format Dinner

English and Thai


Menu New Format Lunch

English and Chinese



English and Russian



English and Chinese



English and Russian



English and Thai


Formica Clipboard

QUICK ACCESS




all international



Menus are to be


Group Operations

Team

STANDARD

APPLIES TO:

STANDARD NOT

APPLICABLE TO:

BRAND

2A2. Thai Menu Section

This modern approach to Thai food is simple to produce and

attractively displayed- should make it easy to sell.

Dishes here is a mix of known but also food lesser known to

tourists which Thai nationals like to order.

You find everything here from recipes, details of suppliers for

the containers, menus, templates, ect…

POWERPOINT IMPLEMENTATION GUIDE

MENU WITHOUT TEXT FOR EASIER

EDITING OF PRICES

WORD DOCUMENT

TEXT FOR EDITING

CHINESE

TRANSLATION


Should you find any outdated information in that document please click here and inform us to make the change accordingly. Containers



QUICK ACCESS

RESOURCES

Open Folder for Thai Menu Pages

Open Folder for English and Thai

Open PDF for Thai Salads

Open PDF for Thai Nibbles

Open PDF for Thai Noodles and

Rice

Open PDF for Thai Soups and

Curries

Open PDF for Thai Treats

Open Folder for English and

Chinese

Open PDF for Thai Nibbles English

and Chinese


Rice English and Chinese

Open PDF for Thai Salads English

and Chinese


Curries English and Chinese

Open PDF for Thai Treats English

and Chinese

Open Folder for English and

Russian

Open PDF for Thai Nibbles English

and Russian


Rice English and Russian

Open PDF for Thai Salads English

and Russian


Curries English and Russian

Open PDF for Thai Treats English

and Russian

Open Image for Thai Noodles and

Rice

Open Image for Thai Salads

Open Image for Thai Snacks

Open Image for Thai Soups and

Curry

Open Image for Thai Treats Main

Open PDF for Cost of Thai Food

Open PDF for Thai Food

Containers Numbers for Ordering

Open PDF for Thai Food

Containers Supplier Details



QUALITY

TOOL

EXAMPLE MENU FROM CVP

RESOURCES


all international



Menus are to be


Group Operations

Team

2B. Local Food Additions to All Day Dining

Menu

The standardised menu MUST be supported by the LOCAL FOOD

additions. For example a Thai beach destination must have Phad Cha

Seafood, Chiang Mai must serve Khao Soi and Phuket Fishballs.

This template shows an example of Centara Villas Phuket. Create

your own ONE PAGE with local food. That is something which your

guests will appreciate AND gives you a point of differentiation

STANDARD

APPLIES TO:

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:



accordingly.





BRAND

RESOURCES

2C Standard Room Service



all international



Menus are to be


Group Operations

Team

Open PDF for Centara IRD


Open PDF for Centara IRD

Menu Dessert Update

English and Thai

2C. Standard In-Room Dining Menu

This menu is based on the All Day Dining menu to make it

easy for staff.

The menu is inserted into the in-room guest directory

EXTRACT FROM MENU TEMPLATE

Open PDF for Centra Menu

Dessert Update English and

Thai

STANDARD

APPLIES TO:

CHR STANDARD IN ROOM DINING MENU

In this section you will find the standard food

menu which MUST be used in in-room dining

throughout every CENTARA AND CENTRA

property in Thailand.

The linked file contains recipes, images of all

dishes and the menu. The menus have been

designed to give guests a good choice, simplify

the food preparation and value engineer the

offerings

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:



accordingly.






all international



Menus are to be


Group Operations

Team

BRAND


RESOURCES

2D Standard Poolside


Open PDF for CHR Pool


Open PDF for CHR Pool


2D. Standard Poolside Menu

The pool menu again is based on the same ingredients as we have

in the All Day Dining venue.

The menu is two sided A3 and should be printed on a hard board

which makes it water resistant.

STANDARD

APPLIES TO:

CHR STANDARD POOLSIDE MENU

In this section you will find the standard food menu

which MUST be used in poolside venues throughout

every CENTARA AND CENTRA property in Thailand.

The linked file contains recipes, images of all dishes

and the menu. The menus have been designed to

give guests a good choice, simplify the food

preparation and value engineer the offerings

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:









BRAND


RESOURCES

2E Standard Kids Menu –

Link to Folder


all international


mentioned brand



a similar quality

product

2E. Standard Children Menu

The kids menu is based on the same ingredients as the All

Day Dining menu.

Here you will find the menu card and a step by step guide on

how to follow the program. Kids will LOVE the ‘free gift’

CHR STANDARD KIDS MENU

In this section you will find the standard food menu which MUST be

used as Kids menu throughout every CENTARA AND CENTRA

property in Thailand.

The linked file contains recipes, images of all dishes and the menu.

The menus have been designed to give guests a good choice,

simplify the food preparation and value engineer the offerings

EXTRACT FROM HOW TO USE DOCUMENT

Open Folder for 2016 Old

Menu

Download Word File for

Kids Menu English and Thai


Kids Menu English and

Chinese


Kids Menu English and

Russian


Kids Menu

Open PDF Guide for Kids

Menu

STANDARD

APPLIES TO:

QUICK ACCESS








all international

properties.

REVENUE

TOOL

EXTRACT FROM STEP BY STEP GUIDE

RESOURCES

2F Dessert Card – Link to

Folder


Dessert Card Centara

Open PDF for Dessert Card

Centara


Dessert Card Centara

2F. Standard Dessert Card

Selling dessert is not easy. The procedure here described is

HUGELY SUCCESSFUL if followed. Simply place the

card on the table after clearing the main dish and let guest

explore themselves. Then approach and ask for dessert- the

chances hugely increase to sell more. GUARANTEED!

STANDARD

APPLIES TO:

DESSERT CARD

The standard is documented with one page explanation

showing STEP-BY-STEP procedure to sell more desserts and

after dinner drinks:

WHAT YOU NEED TO IMPLEMENT:

A) The dessert card training card (here shown on the right)

to train team members. It is VITAL to follow these steps.

B) Printed Dessert Cards in every outlet

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:

The content of the dessert card is from our standard menu

so it should be fairly easy to implement.








all international

properties.

STANDARD

APPLIES TO:

QUALITY

TOOL

2G. Standard Thai Food

We have developed with our best Thai chefs standard sauces which

makes it easy for teams to use and achieve a true Thai taste.

The recipes are 100% authentic. The taste is great, in fact many Thais

give us great feedback AND the cost is roughly the same as when you

buy the ingredients separately.

Use these sauces for BUFFETS; A’LA CARTE; BANQUETING

PREPARATION VIDEOS:

Som Tum Thai- Spicy Papaya Salad

Gaeng Kiew Waan Gai - Chicken in Green Curry

Beef Red Curry

Phad Thai

Phad Prik - Fried with Garlic and Pepper

Phad Priew Waan - Sweet & Sour

More recipes are in the development phase at this moment

PREPARATION VIDEOS

THAI FOOD STANDARDS:

In an attempt to standardise Thai food

throughout we have worked with one of

Thailand’s leading ingredient manufacturers

on our very own Centara Standard Sauces.

The quality is outstanding and the taste is

truly Thai 100%.

The exciting part is that it is very fast to

prepare and does not take an expert to

cook a delicious meal.

In the section of the standard find recipes

with a sample costing from Bangkok,

preparation videos and supplier information

This product is to be used for a’ la carte and

banquet food preparation

The cost is very close compared when preparing

yourself

The food is halal certified

International shipping is arranged by the

supplier directly

SUPPLIER INFORMATION:

Yanwalyun Corporation Group Co., Ltd.

Ms. Jean Daranee

Senior Regional Sales Manager

Direct Call 094 568 85 85

daranee.pat@healthyboy.com

767 Chan 43 Soi, Wai Phai Ngoen Rd., Sathorn

Bangkok 10120 Thailand

TEL 02674 7790-9

RESOURCES

2G Thai Food Standard –

Link to Folder

Open Folder for CHR

Standard Thai Sauces

Open Folder for Thai

Standard Cooking Videos

Download Video for Beef

Red Curry

Download Video for

Gaeng Kiew Wahn Green

Curry

Download Video for Phad

Priew Waan Sweet and

Sour Prawns


Prik Fried Garlic and

Pepper


Thai

Download Video for Som

Tum Spicy Papaya Salad

Download Excel for

Standard Thai Food

Recipes with Cost

Comparison

Open PDF for Yan Wal Yun

Quota2on and Agreement

Open Folder for Thai Food

Recipes

QUICK ACCESS








all international


mentioned brand



a similar quality

product

STANDARD

APPLIES TO:

QUALITY

TOOL

2H. Standard Chinese Food

Developed with our Dynasty chefs here are popular dishes

which are all documented with recipes and step by step videos

for easier understanding.

All Hotels must offer Chinese dishes when they have Chinese

guests in the property

CHINESE FOOD STANDARDS:

In an attempt to cater for the ever growing number of Chinese

guests we developed a series of Chinese Food Recipes as per

the linked file below. You will find recipes and Videos how to

prepare the dishes. Every CHR Hotel in Thailand MUST in

the future offer a variation of those dishes.

In the section of the standard find recipes with a sample

costing from Bangkok, preparation videos and supplier

information

PREPARATION VIDEOS

PREPARATION VIDEOS:

• Beancurd and Seafood Soup

• Braised Flat Noodles with Red Garupa and

Black Bean Sauce

• Egg Noodle Soup with Chicken Szechuan

Style

• Fried Chinese Noodles with Crab Meat

• Fried Flat Noodles with Sirloin Hong Kong

Style

• Fried Noodles Hokkien Style

• Hot and Sour Soup Szechuan Style

• Snow fish with Salt

• Stir Fried Broccoli with Crab Meat

• Yao Chin Chao Fan Fried Rice with Shrimp

and Scallops

More recipes are in the development phase at this moment

RESOURCES

2H Chinese Food Standard –

Link to Folder

Open Folder for Cooking

Videos

Download

Video for Beancurd and

Seafood Soup

Download Video for Braised

Flat Noodles with Red

Garupa and Black Bean

Sauce Download Video for

Egg Noodle Soup with

Chicken Szechuan Style

Download Video for Fried

Chinese Noodles with Crab

Meat


Flat Noodles with Sirloin

Hong Kong Style


Noodles Hokkien Style

Download Video for Hot and

Sour Soup Szechuan Style

Download Video for

Snowfish with Salt

Download Video for S2r

Fried Broccoli with Crab

Meat

Download Video for Yao Chin

Chao Fan Fried Rice with

Shrimps and Scallops

Download Excel for Chinese

Recipes with Costs

QUICK ACCESS







QUALITY

TOOL

RESOURCES

2I Indian Food Standard –

Link to Folder


all international


mentioned brand



a similar quality

product

Download Excel for Indian

Recipes

2I. Standard Indian Food

These genuine Indian recipes have been developed by an

Indian Chef working group.

Recipes are found here. If a property has lots of Indian guests

its a must to provide those dishes as part of a breakfast

selection and a’la carte.

If training is required then we can assist to arrange that as well

RECIPE FILE EXAMPLES

STANDARD

APPLIES TO:

QUICK ACCESS



accordingly.





QUALITY

TOOL

RESOURCES

Download Excel for CHR

Menu Parstock


all international



Menus are to be


Group Operations

Team

EXTRACT FROM EXCEL FILE

2K. CHR Menu Parstock

This guide/ document shows all of the preparation

needed to serve the Standard All Day Dining menu.

Separated by sections to make it easy for chefs

STANDARD

APPLIES TO:

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:







BRAND

MENU CLIPBOARD DETAILS AND QUOTATION

RESOURCES

Download for CHR Menu

Clipboard informa2on


all international



Menus are to be


Group Operations

Team

2L. Standard Menu Clipboard

This clipboard is elegant and appropriate for the

centara menus.

The following menu designs work with this menu

board: Standard All Day Dining Menu; Standard

Drink List and Standard Wine List

STANDARD

APPLIES TO:

CHR Menu Clipboard

Every Centara and Centra (NOT APPLICABLE FOR

GRAND’S) using the CHR Food Menu; Drink List; Wine

List; Happy Hour List is to use the new improved

clipboard.

SAMPLE LOOK OF CHR MENUS USING THE NEW IMPROVED CLIPBOARD

It is made from Formica with MDF and Paper Clip.

Supplier is Belford Cooperation. To access quotation

click link below

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:










all international



Menus are to be


Group Operations

Team

BRAND

3A. Standard Drink List

Here you will find the Centara and Centra standard drink list

which is ready to use. Just work on the costing- all recipes are

provided. Just refer to the Standard Recipes for Cocktails and

Drinks

The menu is used with the Centara Clipboard

EXTRACT FROM CENTARA DRINK LIST

CHR DRINK LIST

In this section you will find the

standard drink list which MUST be

used in the bars and restaurants

throughout every CENTARA AND

CENTRA property in Thailand.

Hotels cannot add or remove items

unless with prior approval from CHR

F&B Operations Department

Should you find any outdated

information in that document please

click here and inform us to make the

change accordingly.

PRICES ARE PREFERRED PRICING. IF

YOU WANT TO CHANGE SOME PLEASE

CONTACT CHR OPERATIONS

DEPARTMENT

RESOURCES

3A Standard Drink List –

Link to Folder

Open PDF for Centara

Drink List English and

Thai



Chinese



Russian

Open PDF for Centra


Thai

Open PDF for Centra


Chinese

Open PDF for Centra


Russian

Download Excel for Drink

List Recipes with Happy

Hour

STANDARD

APPLIES TO:

EXTRACT FROM CENTRA DRINK LIST

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:








all international



Menus are to be


Group Operations

Team

BRAND

3B. Standard Wine List

This list is compact and effective. Centara’s and Centra’s are

using it. No additional wines can be added unless specifically

approved. This is to keep down the inventory levels for each

property

CHR WINE LIST

In this section you will find the standard

wine list which MUST be used in the bars

and restaurants throughout every

CENTARA AND CENTRA property in

Thailand.

It outlines every wine which must be

available, supplier information and some

basic information on all brands useful for

trainings.

Hotels cannot add or remove wines unless

with prior approval from

CHR F&B Operations Department

RESOURCES

3B CHR Wine List –

Link to Folder

Download Excel for

CHR Wine

CENTARA

Open PDF and Word

File for edi2ng Wine

List

CENTRA

Open PDF and Word

File for edi2ng Wine

List

EXTRACT FROM WINE LIST

STANDARD

APPLIES TO:

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:








all international


mentioned brand



a similar quality

product

BRAND

3C. Standard Spirits by Brands

This is an essential tool to ensure that all spirits are on hand to

follow the Standard drink list, cocktails and standards. You

will find a guide showing which spirit is applicable for which

brand

SUPPLIER INFORMATION:

Diageo Moet Hennessy (Thailand) Ltd.

Jongrak Sribunkaew (JJ)

Regional Sales Manager

Email: jongrak.sribunkaew@diageo.com

Mob: +66 (0) 80 519 4536

Tel: +66 (0) 2685 6999

Fax: +66 (0) 2670 0335

CHR SPIRITS

In this section you will find more details and

information about standard spirits which

MUST be used in the bars and restaurants

throughout every CHR property in Thailand.

It outlines every spirit which must be

available, supplier information and some

basic information on all brands useful for

trainings.

Diageo Thailand is our main supplier and

the contact of our account manager is

shown on the left side of this document.

Should you find any outdated information in

that document please click here and inform

us to make the change accordingly.

UPDATE PERNOD RICARD INFORMATION

17th - 18th Floor, Park Wing

Empire Tower

1 South Sathorn Road

Yannawa, Sathorn

Bangkok 10120

GUIDE BY BRAND SUMMARY BY CATEGORY SUMMARY

RESOURCES

STANDARD

APPLIES TO:

QUICK ACCESS







TRAINING

TOOL

RESOURCES


all international


mentioned brand



a similar quality

product

3D. Standard Recipes - Cocktails and

Drinks

All drink list and cocktail standard recipes can be found

here, There are also videos of many cocktails which can

be used for training and refreshers

EXTRACT FROM COCKTAIL RECIPE TRAINING POSTER

STANDARD

APPLIES TO:

CHR STANDARD COCKTAIL

RECIPE ALL BRANDS

Follow the Training Poster recipes

please. The videos here still show

the Diageo spirits. We dod not redo

the videos. Preparation still

same.

CHR BRAND SPECIFIC COCKTAILS

Each BRAND has BRAND SPECIFIC

COCKTAILS which MUST be

featured in all Hotels.

Recipes and Videos how to produce

the cocktails are available for

guidance and training. Diageo can

be contacted for assistance and

training support as well.

Videos

QUICK ACCESS








all international


mentioned brand



a similar quality

product

TRAINING

TOOL

RESOURCES

Standard Cocktails

Recipes and Training

Posters – Link to Folder

Open PDF for GRAND

Cocktails

Open PDF for CENTARA

Cocktails

Open PDF for CENTRA

Cocktails

3E. Standard Cocktail Training Posters

These posters are a VERY EFFECTIVE TRAINING TOOL and

MUST BE PLACED in EVERY BAR. There are 4 pages for

each Brand. Print on A3 both front and back. Then laminate and

place in bar. This will make it very easy for the team to follow

recipes

EXTRACT FROM STANDARD TRAINING POSTER - SEPARATED BY BRANDS

STANDARD

APPLIES TO:

QUICK ACCESS







TRAINING

TOOL

PREPARATION VIDEOS

RESOURCES

3F Monin Drinks for Drink

List – Link to Folder


all international


mentioned brand



a similar quality

product

STANDARD

APPLIES TO:

STANDARD NOT

APPLICABLE TO:

3F. Monin Drinks for Drink List

These refreshing drinks are HIGHLY POTENTIAL

DRINKS for poolside and on hot days. Drinks here are also

on the Centara and Centra Standard Drink List.

You find here recipes and videos how to produce the drinks.

MONIN DRINKS FOR DRINK LIST

The standard is documented with a preparation poster showing

STEP-BY-STEP preparation of the following drinks:

YOGURT FRAPPÈ SECTION

Pineapple, Coconut, Raspberry, Mango, Passionfruit

(Items in bold have videos as guide. Others prepare same

principle)

FRUIT BLENDS SECTION

Pineapple, Coconut, Raspberry, Mango, Passionfruit, Watermelon


principle)

FROZEN MARGARITA SECTION

Pineapple, Coconut, Raspberry, Mango, Passionfruit,

Watermelon


principle)

STEP BY STEP PREPARATION POSTER



Open Folder for Videos

Download Video for

Coconut Blend

Download Video for

Mango Fruit Blend

Download Video for

Watermelon Fruit Blend

Download Video for

Margarita Passionfruit

Download Video for

Margarita Raspberry

Download Video for

Margarita Watermelon

Download Video for

Yogurt Frappe Passionfruit

Download Video for

Yogurt Frappe Pineapple

Download Video for

Yogurt Frappe Raspberry

Open PDF for Monin Drink

Recipes

QUICK ACCESS






all international


mentioned brand



a similar quality

product

STANDARD

APPLIES TO:

REVENUE

TOOL

3G. Matcha Green Tea/ Bubble Tea

Perfect for Asian guests but also interesting for western

guests. Here you find everything you need to

implement these drinks from recipes, supplier

information, step by step videos and supplier for

glassware

GUIDE WITH DETAILS ON RECIPES, GLASSWARE, OTHER TOOLS

EXTRACT FROM STANDARD STEP BY STEP TRAINING POSTER

RESOURCES

3G Matcha Green Tea and

Bubble Tea – Link to

Folder

Open Folder for Recipe

Videos

Download Video for Hot

Matcha Green Tea LaMe

Download Video for Iced

Matcha Espresso Green

Tea


Matcha Green Tea LaMe


Thai Milk Tea with

Bubbles


Thai Milk Tea


Matcha and Thai Tea

Download Excel for

Matcha Tea English and

Thai

Open Image of Tea Menu

MENU CARD

VIDEO RECIPES

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:







REVENUE

TOOL

EXTRACT FROM STANDARD STEP BY STEP TRAINING POSTER

RESOURCES

3H Thai Coolers with

Perrier – Link to Folder


all international


mentioned brand



a similar quality

product

STANDARD

APPLIES TO:

3H. Thai Coolers with Perrier

Thai coolers are a GREAT UP-SELLING PRODUCT. These

drinks are based on Thai traditional drinks with the addition

of Perrier Water. Very lovely tasting and looking drinks.



GUIDE WITH DETAILS ON RECIPES, GLASSWARE, OTHER TOOLS

Open Folder Thai Coolers

with Perrier Training

Videos

Download Video for

BuMerfly Pea Cooler

Download Video for

Chinese Salted Plum and

Passionfruit Cooler

Download Video for

Crushed Mango Cooler

Download Video for

Honey Lime Cooler

Download Video for

Mango Lime Cooler

Download Video for

Pineapple and Basil

Cooler


Perrier Cooler Promo2on

Introduc2on

Download Excel of Perrier

Cooler Recipes

Open Image of Perrier

Menu

MENU CARD

VIDEO RECIPES

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:








all international


mentioned brand



a similar quality

product

REVENUE

TOOL

3I. JDE Coffee Promotions

Some nice take on coffee with these different recipes of

truly great tasting drinks.

Here you find menu cards, recipes, videos and supplier

information for the sets

VIDEO RECIPES

GUIDE WITH DETAILS ON RECIPES,

GLASSWARE, OTHER TOOLS

RESOURCES

3I JDE Coffee

Promo2ons – Link to

Folder

Open Folder for Tent

Cards for Prin2ng

Open PDF for Black

Magic Card

Open PDF for Cheeky

Monkey Card

Open PDF for Rocket

Fuel Card

Open PDF for Black

Magic Table Tent Menu

Open PDF for Cheeky

Monkey Table Tent

Menu

Open PDF for Rocket

Fuel Table Tent Menu

Download Powerpoint

for Centara Barista

Recommenda2on

Download Excel for Prop

Pricelist and Order Form

STANDARD

APPLIES TO:

MENU CARD

QUICK ACCESS







SAVING

STEP BY STEP HAPPY HOUR MENU USAGE

RESOURCES

3J Standard Happy Hour



all international


mentioned brand



a similar quality

product

3I. Happy Hour Drink List

This is a great tool to reduce cost at Happy Hour by giving guests

a choice of free drink OR snack. If done well guests will gladly

consume a snack.

The menu also does NOT MENTION THE SPIRIT USED. This

way we can use a lesser expensive spirit during that period. All

recipes are also in the Standard recipe file.

HAPPY HOUR MENU


CHR Happy Hour Procedure

Download Word for Happy

Hour Card English and

Chinese


Hour Card English and

Russian


Hour Card English and Thai


Hour Card English Only

Make it your own by adding local snacks.

STANDARD

APPLIES TO:

CHR STANDARD HAPPY HOUR DRINK LIST

In this section you will find the standard Cocktail Recipes which MUST be used

in the bars and restaurants throughout every CHR property in Thailand.

IMPORTANT TO NOTE:

1) The drinks are based on our standard recipes- so should be easy to do

2) The ingredients are adjusted to match the HAPPY HOUR pricing. Spirits in

happy hour CHANGE and are NOT THE SAME as regular priced drinks of

the STANDARD DRINK LIST. Refer to the standard beverage recipes for

details.

All about you!

HAPPY

HOUR

OFFER

STANDARD NOT

APPLICABLE TO:

THE FILE CONTAINS 2 MENUS.

1) CENTARA. Tax and Service Charge is added

2) CENTRA. No Tax & Service Charge



QUICK ACCESS





REVENUE

TOOL

STEP BY STEP PREPARATION RECIPE

RESOURCES

Durian Drinks – Link to

Folder


all international


mentioned brand



a similar quality

product

Durian Treats

Durian Drinks are a GREAT UP-SELLING PRODUCT when

you cater to Asian Guests.



DURIAN DRINK RECIPE INGREDIENT SUPPLIER

Download Durian Drink

Presenta2on Guide

Download Step-by step

Recipe/ Prepara2on Guide

Download Menu with no

Prices CENTARA

Download Menu with Prices

CENTARA

Download Menu with no

Prices CENTRA

Download Menu with Prices

CENTRA

MENU CARD

STANDARD

APPLIES TO:

GLASS SUPPLIER

Same glass as Matcha Promotion is used

QUICK ACCESS

STANDARD NOT

APPLICABLE TO:







REVENUE

TOOL

EXTRACT FROM DAILY NEWSLETTER TEMPLATE

RESOURCES

4A Daily NewsleMer –

Link to Folder


all international

properties.

4A. Daily Newsletter

Download Video for

How to Use Daily

Promo2onal Flyer

Download Powerpoint

for Templates for Daily

NewsleMer

The daily newsletter is a great tool to effectively communicate with

guests what is happening.

These template cards MUST be placed on the breakfast table if

used. They contain a mix of free and charged information so guests

will actually want to read them!

Hotels which are behind in revenues MUST use these cards as a

tool to drive communication with in-house guests

This newsletter is best printed in-house.

STANDARD

APPLIES TO:

CHR DAILY NEWSLETTER TEMPLATE

This standard template has an ideal 7 day program

AND special offerings section.

It is printed on an A4 page and will produce 3

flyers per page.

Approximately 60-70% of the information is ‘good to

know’ and FREE to guest information while the

remaining space is used to advertise CHARGED

events.

The document is for guests to look forward how to

plan their day!

It is to be placed DAILY on EVERY breakfast table. If

you find an activity not working make a change right

away. This tool must be used to evolve our offerings

and promotions. It is NOT STATIC

HOW TO USE VIDEO

QUICK ACCESS



Should you find any outdated information in that document please click

here and inform us to make the change accordingly.






all international

properties.

REVENUE

TOOL

4B. Bi-Monthly Newsletter

This tool is a template of easy to adjust newsletters to

communicate effectively with guests in the rooms. The reason

for being bi-monthly is to ensure the offer advertised is relevant

to the guest staying right now- and not for next month!

This newsletter is best printed outside by a print shop

EXTRACT FROM BI-MONTHLY NEWSLETTER TEMPLATE

RESOURCES

4B Bimonthly

NewsleMer – Link to

Folder

Download Powerpoint

for Bi-Weekly

NewsleMer Template

Download Video for

How to Use Weekly

NewsleMer Template

Download Powerpoint

for Templates for

Bimonthly NewsleMer

STANDARD

APPLIES TO:

CHR BI-MONTHLY NEWSLETTER TEMPLATE

This standard template has an ideal BI-WEEKLY

program.

It is printed on an A4 page printed back and front.

The information covers a MAXIMUM of 14 DAYS.

This way the information is relevant to guest in

house.

The document is for guests to look forward how to

plan their stay!

It is to be placed IN THE ROOM AND PUBLIC

AREAS. If you find an activity not working make a

change right away. This tool must be used to evolve

our offerings and promotions. It is NOT STATIC

HOW TO USE VIDEO

RESOURCES FOR FREE PHOTOS

QUICK ACCESS







REVENUE

TOOL

TRIPADVISOR STRATEGY

RESOURCES

Open PDF for TripAdvisor

Strategy


all international

properties.

Tripadvisor Strategy

When a venue is listed in the top rankings of Tripadvisor,

usually on the first page, there is a definite increase of

outside guests frequenting the venue.

Therefore it is important to list key outlets and to drive to

improve the rankings.

STANDARD

APPLIES TO:

QUICK ACCESS








all international

properties.

REVENUE

TOOL

RESOURCES

4C Ang Pao - Gio Upselling

technique – Link to

Folder

Download Video for Gio

Upsell Technique

4C. Gift Up-selling Technique

A great technique to create an interest amongst guests. This

procedure will make it easy for our team to build a connection

with guests and to sell them something without coming across

pushy.

Hotels which are behind in revenues MUST use these cards as

a tool to drive communication with in-house guests

TRAINING VIDEO

STANDARD

APPLIES TO:

QUICK ACCESS








all international


mentioned brand



a similar quality

product

REVENUE

TOOL

POSTER TEMPLATE

RESOURCES

4D Valen2nes 2018 – Link

to Folder

Download Word for

Valen2nes Centara

Download Word for

Valen2nes Centra

Download Word for

Valen2nes Raffle Ticket


Valen2nes Raffle

4D. Valentines

A complete tool set of Valentines promotion. This

program is used for an extended period around the

month of February and NOT ONLY on the 14th of

February.

STEP BY STEP PROCEDURE POWERPOINT

RAFFLE TICKETS

STANDARD

APPLIES TO:

QUICK ACCESS










all international


mentioned brand



a similar quality

product

REVENUE

TOOL

STEP BY STEP PROCEDURE POWERPOINT

RESOURCES

4E Bloggers – Link to Folder


Blogger Research CHR

4D. Bloggers

An how-to guide on selecting the right bloggers for the business.

The potential is huge when engaging the right persons. The

danger on the other hand is very real to waste resources for

nothing. Spending time to quality the right bloggers is very

important and this guide is here to help make it easier

POTENTIAL BLOGGER LIST

STANDARD

APPLIES TO:

QUICK ACCESS









QUALITY

TOOL

INTRODUCTION PRESENTATION

RESOURCES

5A Food Safety Tes2ng

Kits – Link to Folder


all international


mentioned brand



a similar quality

product

5A. Food Safety Testing Kits

Ensuring safe food is a non negotiable responsibility for the

F&B team.

These tools here explain tools to do in-house tests against

bacteria and chemicals which mist be regularly conducted by

teams and kept recorded.

It is VERY USEFUL to drive awareness and quality as team

members can see very clearly how clean they actually work.

Food Safety Testing Kits

In this section you will find the standard guide which must

be on offer at all CENTARA GRAND’S; CENTARA AND

CENTRA properties.

The linked file contains information on

SAMPLE TEST PROCEDURE

SAMPLE TEST RESULT

Open Folder – Test Result

Record Keeping

Download Word for

Bleaching Agent Test

Result

Download Word for

Cleanliness Report by

SWAB test

Download Excel for

Cooking Oil Quality Test

Download Word for

Formalin Test Result

Download Word for

Pes2cide Test Result

Open Folder – Testkit

Procedure


Food Safety

Download Word for

Quota2on UV Holding

STANDARD

APPLIES TO:

- WHERE TO PURCHASE SAMPLING KITS. International

properties should source for alternative suppliers locally

- HOW TO CONDUCT FOOD SAMPLING. Look at the

powerpoint presentation as guidance

- HOW TO RECORD THE FOOD SAMPLING RESULTS. Look

at the Test Result Record Keeping sample files for

guidance

QUICK ACCESS







TRAINING

TOOL

EXTRACT FROM THE TRAINING TOOLBOX DOCUMENT

RESOURCES


all international


mentioned brand



a similar quality

product

6A Training Material

The training tool lists all training material which should be

used for internal F&B training.

It is NOT ALLOWED to use training material from another

brand to conduct training.

STANDARD

APPLIES TO:

TRAINER TOOLBOX

The Trainer Toolbox is a tool to be used for

training associates.

Some training outlined makes reference to

OUTSIDE TRAINERS which can be asked to

support.

It contains downloadable material in all aspects of

F&B Operation namely:

- FOOD SAFETY

- FOOD & BEVERAGE MENU/ COCKTAIL/ WINE

KNOWLEDGE

- MANAGEMENT TOOLS

More courses will be uploaded

QUICK ACCESS



Should you find any outdated information in that document

please click here and inform us to make the change accordingly.





TRAINING

TOOL

RESOURCES

Cost Impact Calcula2on –

Link to Folder


all international

properties.

EXTRACT FROM EXCEL FORMAT TO ASSIST IN CALCULATIONS

Download Excel Template

6C. Promotional Cost Impact Calculation

You need to establish if a promotion is actually working and

how it affects the cost of sales percentage and bottom line?

Then this tool is what you need. All formulas work and should

make it very easy to assist you in finding out what promotion is

effective and which one is not

PROMOTIONAL ACTIVITY COST IMPACT TOOL

This tool is to measure impact of promotions to Cost

of Sales and profitability.

It gives valuable insights in the value of a promotion

and help to decide if it should be continued or not.

STANDARD

APPLIES TO:

QUICK ACCESS









TRAINING

TOOL

TRAINING CARD POWERPOINT AND CARDS

RESOURCES

Cost Impact Calcula2on –

Link to Folder


all international

properties.

Download Documenta2on

Guide

6D SOP Training Cards

These F&B training cards are a great tool to enable teams to self learn

inside the outlet.

All vital SOP standards are addressed in easy to follow small

packages. Teams can use the cards to role play and get also an insight

in the reasoning why the standard exists.

This tool replaces formal powerpoint training and encourage

participant engagement

F&B SOP TRAINING CARDS

STEP BY STEP PROCEDURE

This tool is a basic training tool for on the floor

training allowing the team to independently

learn by using the situational learning training

cards.

STANDARD

APPLIES TO:

Cards are provided via CHR and can be printed

internally as well if required.

These training cards must be used on a daily

basis by role-playing a couple of scenarios

each day.

QUICK ACCESS







BRAND

RESOURCES

BM Asia – Link to Folder


all international

properties.


BMAsia Explana2on

7A BMAsia

BMAsis is our music provider. The

document gives an insight on the options of

the music solutions and pricing

DETAILED EXPLANATION ON POWERPOINT

STANDARD

APPLIES TO:

QUICK ACCESS







BRAND

Quick Introduction

RESOURCES


all international

properties.

7B Trans Fats

Ingredients and products which contain INDUSTRIALLY

PRODUCED trans fats are not permitted to be used in any of

our properties.

NATURALLY OCCURRING TRANS FATS are not

concerned here.

Trans fat, also called unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small

amounts in nature, but became widely produced industrially from vegetable fats starting in the 1950s for use in

margarine, snack food, packaged baked goods, and for frying fast food. Trans fat has been shown to be associated

consistently, in an intake-dependent way, with increased risk of coronary artery disease, a leading cause of death in

Western nations.

In food production, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats,

which have more desirable physical properties, e.g., they melt at a desirable temperature (30–40 °C).

STANDARD

APPLIES TO:

Although trans fats are edible, consuming trans fats has been shown to increase the risk of coronary artery disease

in part by raising levels of low-density lipoprotein (LDL, often termed "bad cholesterol"), lowering levels of highdensity

lipoprotein (HDL, often termed "good cholesterol"), increasing triglycerides in the bloodstream and promoting

systemic inflammation. [6][7]

Trans fats also occur naturally, e.g., vaccenic acid and some isomers of conjugated linoleic acid (CLA). These trans

fats occur naturally in meat and dairy products from ruminants. Butter, for example, contains about 3% trans fat.

QUICK ACCESS







BRAND

RESOURCES

No Plas2c Straw - Link to

Folder


all international

properties.

7C No Plastic Straws

Being environmentally responsible is important as is the way we

communicate to our guests our initiatives.

This document will show material which is available for download as well as

best practice procedures to get the message across


No Plas2c Straw

Explana2on

Download Poster/ Tent

Card English

Download Poster/ Tent

Card Thai

STANDARD

APPLIES TO:

QUICK ACCESS










all international

properties.

BRAND

RESOURCES

No MSG Guide

Download Powerpoint

for No MSG Guide

7D No MSG Guide

MSG is widely regarded as harmful to health and a rising number of guests are

concerned with the usage of MSG. Centara commits to not use MSG in the

production of food

STANDARD

APPLIES TO:

QUICK ACCESS







QUALITY

TOOL

RESOURCES


all international

properties.

6E PIZZA GUIDE

Explaining with Videos and step by step guidance how to

produce a perfect pizza

STANDARD

APPLIES TO:

QUICK ACCESS








all international

properties.

REVENUE

TOOL

RESOURCES

4F Upselling Ice Cream

Download Powerpoint

Presenta2on

4F. Upselling Ice Cream

Another great technique to sell more desserts… in this case ice cream

BUT this can also work with cakes or other sweets

STANDARD

APPLIES TO:

QUICK ACCESS







RESOURCES


all international

properties.

REVENUE

TOOL

CHR TEMPLATE MENUS

4G NEW AGENDA

Mee2ngs Redesigned

Download Mee2ngs

Redesigned F&B Guide

START HERE

4G Meetings Redesigned

A toolbox full of information, menu templates, programmes in-house team

building activities and the likes. This tool helps to make professional

proposals easy and fast.

EXECUTIVE BRIEF

OFFER LETTER

TEMPLATE

CHR INTERNAL TEAM

BUILDING OFFERS

DONE BY YOUR SPORTS TEAM

CHR TEMPLATE GUEST

INQUIRY

Download Word Offer

LeMer Template

Download PDF EXAMPLE

Offer LeMer Template

Download Powerpoint

Internal Team Ac2vity

Brochure

Download PDF Internal

Team Ac2vi2es Brochure

Download Powerpoint

Guest Inquiry Template

Download PDF Guest

Inquiry Template

Menu Folder Template

Access

STANDARD

APPLIES TO:

QUICK ACCESS







RESOURCES


all international

properties.

QUALITY

TOOL

A la Carte Menu Template with Nutritional Values

(Centara’s/ Centra's)

Eat Well

CENTARA AND CENTRA

MENU DOWNLOAD HERE

with Nutri2onal Values

BANQUET MENU

TEMPLATES FOLDER To

Develop Nutri2onal

Banquet Menus


Banquet Blank Page

Template Download

A toolbox full of information, menu templates, to

conform to the Stay Well/ Eat Well Program

Breakfast Buffet Tag Guide

Grand’s must develop this themselves for their a’ la carte menus

Banquet Menu

Introduc2on Page

Download

Buffet Tent Card Design

Download

Banquet Menu Templates

Excel File showing

Nutri2onal Informa2on

Download

Mail Merge Document for

Easy Name tag Printing

Excel Mail Merge

Document for Easy

Prin2ng of Buffet tags

Download

STANDARD

APPLIES TO:

Step-by-Step Guide on

How to do Mail Merge

Download

QUICK ACCESS







RESOURCES


all international

properties.

QUALITY

TOOL

SIMPHONY SOP

Simphony Point of Sales

Download SOP

How to Post Breakfast

(ABF); Officer Checks (OC)

and Entertainment Checks

(ENT) Download

Cashier Manual

DOWNLOAD

SIMPHONY POS

Tools to master the Symphony Point of Sales system. SOP’s, Videos, and

How to Documentation provided here for simpler understanding

Account Receivable (AR)

Direct to Opera

Download VIDEO

Apply Discount for Officer

Checks (OC) and

Entertainment Checks

(ENT) Download VIDEO

VIDEO GUIDES

HOW TO… STEP-BY-STEP

Simphony Ordering

Download VIDEO

Pos2ng Breakfast (ABF);

Welcome Drink and

Entertainment Checks

(ENT) Download VODEO

STANDARD

APPLIES TO:

Simphony Split Checks

Download VIDEO

QUICK ACCESS





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