Welcome to the GMs MEETING 2013

1. Welcome to the GMs MEETING 2013 Red Sea 08.01.13 & Sinai 15.01.13

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

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

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

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

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

7. 5 - SAFETY Now please welcome Mr. Alan Zering Board Director/Vice Chairman  CheckSafetyFirst Eastern Mediterranean, Middle East and Africa

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23. 5 - SAFETY Thanks to Mr. Alan Zering Just as a reminder as of December 2012 Cristalhas started to audit our hotels on room safety. All the hotels will be audited 3 times a year. You can see a sample report under our standards web site under room hygiene http://212.103.166.248:7070/Room%20Hygiene/

24. 6 - SAVINGS • In order to reduce the pressure on the costs of operation and the trend that the guests expect more at less price, Head Office needs to increase his economy of scale advantage without impacting the operation process or the guests satisfaction. Even our goals is to improve guests satisfaction: • New guests bath amenities with 10% savings for IBL cat A and 30% saving for Jaz Resorts • Imported spring Turkish water with 4% price decrease on the actual price or 1.5 Mio EGP per year compared to the new Nestle drinking water price of 16.50 EGP • Additional discount of 3% on silver and on glasses • Imported wines at 10% less cost than our Pharaoh cuvee • We are also looking for are new importers for meat and chicken • In regard to the increase to the water and electricity prices, we have to implement LED lights, water savers and monitor our consumption regularly and adequately • I need your input and advise which products could be replaced with a positive impact on guests satisfaction and GOP for the entire group or part of the group.

25. 7 - BEST PRACTIVES Food variety Recommendations • Increase live cooking facilities by: • Reviewing kitchen production facilities (new convection ovens or extended • facilities) • Revising the buffet standards lunch and dinner after the Ex. Chefs training based on increase number of cooking methods and variety of sauces • Additional live cooking station (pizza oven, flat grill for tepaniaki dishes, • pasta station, wok pans) • Waffles/crepes station that you can use for the 3 meals • Panini station at snack and beach snack bars • Ice cream freezer as station in the restaurant • Sushi station • Implement consequently portions buffet set up in using any available china • Increase written and visual information on theme buffets (Welcome letter • and restaurant entrance) and buffet decoration, music and welcome cocktail • at restaurant entrance matching to buffet theme

26. 7 - BEST PRACTICES Portions Buffet Jaz Mirabel Beach

27. 7 - BEST PRACTICES Portions Buffet IBL Oasis Family & Resort

28. 7 - BEST PRACTICES Portions Buffet IBL Lido

29. 7 - BEST PRACTICES AI coffee break IBL Aquamarine

30. 7 - BEST PRACTICES Chafing dishes presentation IBL Samaya

31. 7 - BEST PRACTICES Chafing dishes Film sent

32. 7 - BEST PRACTICES Ice chest presentation IBL Samaya

33. 7 - BEST PRACTICES Welcome Drink IBL Aquamarine

34. 7 - BEST PRACTICES Tea/coffee facilities IBL Makadi Beach

35. 7 - BEST PRACTICES Bed Decorations IBL Luxor

36. 7- BEST PRACTICES Food Safety Jaz Belvedere

37. 7- BEST PRACTICES Recreation – library IBL Oasis and Saraya

38. 7 - BEST PRACTICES Recreation – national games IBL Aquamarine

39. 7 - BEST PRACTICES SOEs – kids pool towel IBL Oasis

40. 7 - BEST PRACTICES SOEs – Hsk Coded rugs IBL Lido

41. 7 - BEST PRACTICES SOEs – Hsk Corridor Debarassage stations IBL Aquamarine

42. 7 - BEST PRACTICES – New Norms Ramp & wheel chair way IBL Saraya

43. 7 - BEST PRACTICES Backoffice gallons storage IBL Aquamarine

44. 7 - BEST PRACTICES Central Laundries Heat isolation Madinat Makadi

45. 7 - BEST PRACTICES FOLDER On our Standards Website • Plant pots • Pergola feet cover • Glass buffet tables with fer forger or vase support • Banquet Chair covers • Head Waiter Uniform • Back bar decoration • Home made workshop separation • Flavored tea presentation • Portion ice cream • Diet buffet sign • Winter windbreaker covers • Garbage pot • Arrival fruit plate • Heating lamp • And much more will be placed on our standards website

46. GMs QUESTIONS • Industry/competition (Egypt) and benchmark (Turkey) trends: • Full live cooking buffet • Increased number of buffet or dinner venues within AI • Renewal of F&B offer with more local seasonal products • Snacks till 10.00 pm and specialty evenings at the beach/pool restaurant with live music • Ice cream in all the main outlets • Midnight soup at 11h00 pm • 24h opened outlet • During amphitheater show snacks and beverage available • Beverage within AI in the disco till 2.00 am • Brunch on Sunday • Fruits and minibar softs & water by arrival in all rooms • Free of charge snorkel and diving introduction course • Increase environmental consciousness with regeneration energy/electric cars • Free WiFi in public areas and guests rooms

47. GMs QUESTIONS GMs development Integration Managed Hotels Any further questions?

48. I wish you, your family & your team members Happy new Year and a successful operation in 2013