Welcome to the GMs MEETING 2014

1. Welcome to the GMs MEETING 2014 09. and 10.02.2014

2. AGENDA Chef Consultant Markus Iten Operational Review of 2013 Chef Samir Abdel Azim - Culinary 2014 Further F&B Standards 2014 Non-F&B Departments Goals, Trial & Projects Reminder Questions

3. 1 Mr. Markus Iten Chef Consultant

4. 1 Mr. Markus Iten Agenda Introduction Review Ex. Chefs trainings 2012 / Results Lacks & Needs Position of the JH&R Ex. Chefs compared to average Egypt Food Trends Savings Aim

5. 1 - Introduction You do not need a parachute to skydive.

6. 1 - Introduction You only need a parachute to skydive twice!

7. 1 – Executive Chefs’ Trainings EXECUTIVE CHEFS TRAINING HURGHADA and SHARM EL SHEIKH

8. 1– Executive Chefs’ Trainings Reviewed and Revised Theoretical and Practical Basic Cutting Skills 18 Cooking Methods Teaching / Presentation Skills

9. 1– Executive Chefs’ Trainings “TRAINING RESULTS”YOU TELL ME

10. 1– Lacks & Needs LACKS Competency in Culinary Field (except a hand-full) No Assessment of Gained Knowledge Conducted Sharing of Knowledge / Skills

11. 1– Lacks & Needs NEEDS Continued training of culinary basics Assessing all in knowledge and skill competencies on regular intervals(from the top down the line) Linked to salary increases and promotions

12. 1 – Ranking of Ex. Chefs in Egypt RELATIVE POSITION OF JAZ CHEF’S IN EGYPT Acceptable, exceptions confirm the rule Willing, but handicapped by limited knowledge and skills Need more involvement in Chef’s activities; workshops and competitions

13. 1– Food Trends FOOD TRENDS RULE 1: Keep it SIMPLE Freshly cooked, on buffets as well Vegetarian & gluten free 0-Fat, minimize sugar, minimize sodium Flavouring by herbs and spices

14. 1– Savings COST SAVING CHAIN Guest consumption history Standard recipes and cooking methods in place Cost of foods updated every second week WASTE / DEBRIS REUSE THROUGHOUT Planning dishes and waste reusable's Increase and decrease buffet volume as needed TRAINING, TRAINING, TRAINING .............

15. 1– Savings MODERN TECHNOLOGIES COMBI-STEAMER = 3-5% ROASTING LOSS NORMAL OVEN = 15-18% ROASTING LOSS STEAMING: CLOSE TO 100% REMAIN OF MINERALS ETC BOILING: 60 to 70% LOSS OF MINERALS ETC

16. 1– Aim QUESTION: WHO IS THE PERSON IN CHARGE OF YOUR HOTEL?

17. 1– Aim PROGRESS WILL BE ACHIEVED BY Establish the correct methodologies to train and assess the basic requirements of food producing personnel on all levels which will benefit the customers and owners alike.

18. To steal ideas from one person is plagiarism. To steal from many is research AND IT IS CHEAPER!

19. 2 Operational Review 2013

20. 2 - Operational Review 2013 Agenda Visit of Turkey competition in April 13 Standards & concepts finalized Safety

21. 2 - Operational Review 2013 Visit of Turkey • Just to resume what we have seen/learnt during our trip: • High investments are done in hotel facilities (especially outlets & buffets) • Higher quality and variety in food and beverage products • In F&B Turkey is ahead of Egypt but in total satisfaction Egypt is still ahead of Turkey (resource TUI) • High promotion of the Turkish local food & beverage products/dishes • Huge variety and flexibility in serving food and beverage • Food taste on similar level than in Egypt (especially a la carte) • Better clientele visiting Turkey’s Ultra-All-inclusive hotels

22. 2 – Operational Review 2013 Visit Turkey Competition • As a direct action, we: • Increased the variety of the buffet based on the trials done in Mirabel, Aquamarine and Almaza • Extend amenities • Open a bar for 24h in hotels • Extending and improving food offers • Adding services • And much more …..

23. 2 – Operational Review 2013 Concepts & Standards finalized • Despite the consequences of the travel ban on our operation, following have been implemented: • New main restaurant buffet standards with increased variety • Further improved presentation of the buffet • Up-graded snacks presentation for cat A hotels • Oriental corners (breakfast, lunch and dinner) cat A hotels • New cocktail menus in all hotels categories • Buffet cutlery and buffet set up guidelines • Patisserie/coffee shop concept • 4 a la carte concepts (Asian/Middle-east/Sea Food/Grill) including their operation manual • Food courts concept • New linen standards

24. 2 – Operational Review 2013 Safety • In 2013 we have added the safety and fire audits of the central staff housing as no cost • Additional free of charge safety module in 2014 • Spa safety module (extension of the actual pool audit) • Dine module • On request at extra charge • Supplier module • Standards and Quality module

25. 2 – Operation Review 2013 Safety Comparison 3 1 2 Group 1: Un- cooked ready to eat meals, or cooked meal with non- cooked ingredients. Group 2: Cooked ready to eat meals. Group 3: Packed ready to eat meals based on raw-fresh vegetables.

26. 2 – Operational Review 2013 Food Safety

27. 2 – Operational Review 2013 Legionella Safety

28. 2 – Operational review 2013 Fire Safety

29. 2 – Operational review 2013 Guests Safety

30. 2 – Operational Review 2013 Pool Safety

31. 2 – Operational Review 2013 Room Safety

32. 2 – Operational review 2013 Most Safe Hotels JH&R

33. 3 Culinary Chef Samir Abdel Azim

34. 3 – Culinary Agenda • Food stations standards all categories • Implementation Cat A / trials Cat B and C • Snack presentation • Middle-east theme night buffet • Asian theme night buffet • Gala dinner theme night buffet • Food Court • A la carte concepts • Training

35. 3 – Culinary Overview new food stations standards all hotels

36. 3 – Culinary Implementation new food stations standards Cat A hotels Now we can say (by around 80% implementation) that the cost for Cat A hotel (except Steigenberger is between 44 and 50 EGP with an increased guest satisfaction (e.g. 5.6 or even 5.7 from 6 in HolidayCheck or 84 from 100 in food variety and quality in TUI UK CSQ. Cat B station standards are in trial at Jaz Aquamarine and Cat C at SYM Sharks Bay

37. 3 – Culinary food presentation guide all hotels Based on the previous standard, following points will be the guideline for the food presentation: • Fresh • Simple • Neat & clean • Portions • Symmetric & organized • Unified • All in white • No stand • No over loaded plates • Can be fancy , creative but eatable • Hot is hot and cold is cold

38. 3 – Culinary food presentation guide all hotels Fresh Will always be the target to have fresh cooking that will force the chefs to produce just in time and as needed (not more, not less) adjusted to guests’ wish and serve safe food

39. 3 – Culinary food presentation guide all hotels Simple Easy to be arranged & refilled by the employees and easy to reach and taken by the guests

40. 3 – Culinary food presentation guide all hotels Neat & clean Clean displayed food looks more appetizing looking and appealing

41. 3 – Culinary food presentation guide all hotels Portions as far as we can Allow guests to experience more dishes and Keep the buffet longer appealing

42. 3 – Culinary food presentation guide all hotels Symmetric and organized When food is presented in symmetric manner, guests have more points to take their dishes (less queues) which support the handicap older buffet have with the space

43. 3 – Culinary food presentation guide all hotels Unified Will give the identity or the personality of our buffet , and ease the purchasing process when buying china , utensils or buffet ware Buffet utensils and china ware is available under our standards web site

44. 3 – Culinary food presentation guide all hotels All in white To present the colorful food combination and freshness white china ware is the most suitable base

45. 3 – Culinary food presentation guide all hotels No stand In order to be keep the hot food hot and the cold food cold, use only stand for non-hazard food as bread or marmalade display

46. 3 – Culinary food presentation guide all hotels No over loaded plates To match with simplicity and freshness of cold or hot items (including live cooking/carving station)

47. 3 – Culinary food presentation guide all hotels Decoration/presentation can be fancy , creative but all eatable (no silver foil or wooden skewers or any hazard items)

48. 3 – Culinary food presentation guide all hotels Finally hot food should be served hot and cold food should be served cold to guarantee best fresh and best healthy food

49. 3 – Culinary Presentation food stations all hotels Pool Snacks

50. 3 – Culinary Goals food stations standards Now the goal is to work on the implementation of the new standards, station by station and find the balanced guest satisfaction/cost per person (based on the trials executed). Especially the implementation of the live cooking stations are important to increase guest satisfaction and decrease cost. The kitchen team must switch to a full preparation and cooking in the kitchen to a full preparation in the kitchen and part of the finition at the buffet as most as feasible. We cannot wait a full buffet renovation! Each buffet need to be reviewed how grill/woks/fryer/waffles/pizza oven etc.. Can be additionally integrated and all the facilities that are actually built in must be fully used. Each kitchen must be reviewed how production can be facilitated.