Define the service before sizing the project
Write intended guests, capacity, spaces, any catering, staffing and operating model. Mark intentions and confirmed facts. Have building and hospitality professionals compare this programme with the selected property; advertised room numbers do not establish feasibility.
Separate three feasibility decisions
Have appropriate advisers examine property position, possible alterations and operating framework. The ministry references separate construction and operating/classification texts. Coordinate these subjects without assuming an answer on one resolves the others. Record documents, responsible people and blocking questions for each.
Cost a scope and timetable
Request proposals identifying studies, procedures, works, equipment and operational preparation. Connect payments to described stages and distinguish estimate, quote and commitment. Show dependencies: a capacity or plan change may require further checks. No standard budget or approval duration is supplied here.
Prepare opening after necessary answers
Assemble decisions, selected plans, agreements and inventories as the reference file. Prepare reception, cleaning, reservations and financial monitoring with the selected manager. Review outstanding matters before fixing a commercial date; announced building completion alone does not establish a ready, authorised opening.
Guides in this collection
Written by : Klair & Arno
Sources and references
- Ministère du Tourisme — hébergement touristique, construction et exploitation · Source accessed on
Last reviewed :
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