How to Run a Bed and Breakfast

HOW TO RUN A B&B INTRODUCTION
Are you suited to your Business? ................................................
Are you & your partner compatible
in a day to day working environment? .........................................
Are you Multifunctional? ............................................................
Location - Location ...................................................................
What Type of Property ...............................................................
Finding the Elusive Property.........................................................
Finding the Finances ...................................................................
Conclusion..................................................................................
PART ONE
1.0 Business Profile of Course Author...........................................
2.0 Aims and Objects of the Course Trade ....................................
3.0 Overall View of The Trade .....................................................
3.1 Why do People Use B&B's................................................
4.0 Type of Operation............................................................
5.0 Location .........................................................................
6.0 Type of Property..............................................................
Annual Turnover Ready Reckoner............................................
7.0 The Hunt is On! ...............................................................
8.0 Converting Your Current Home ..........................................
9.0 The Decision and The Finance.............................................
9.1 The Business Plan.............................................................
9.2 Deciding How to Trade......................................................
9.3 Cashflow Forecasts...........................................................
9.4 Credit Card Facilities.........................................................
9.5 Credit Card Operation .......................................................
10.0 Taking Over Your Business ..............................................
11.0 Moving In and Getting Started ..........................................
12.0 Running Your Business - A look at Each Area ....................
12.1 Reception Area ................................................................
12.2 Guests' Bedrooms.............................................................
12.2.1 Towels....................................................................
12.2.2 Tea Making Facilities............................................
12.2.3 Hair Dryers..........................................................
12.2.4 T.V's ..................................................................
12.2.5 House Information Folder ....................................
12.2.6 Fire Notice .........................................................
12.2.7 Soaps .................................................................
12.2.8 Shampoos ...........................................................
12.2.9 Sundries ..............................................................
12.3 Dining Room ...........................................................
12.4 Kitchen ...................................................................
Sample Kitchen Layout .....................................................
12.4.1 Kitchen Equipment ...............................................
12.5 Cooking .................................................................
12.5.1 Breakfast .............................................................
12.5.2 Evening Meals.......................................................
12.6 Lounge....................................................................
12.7 Licenced Bar ...........................................................
12.8 Garden & Grounds....................................................
12.9 The Back Office........................................................
13.0 Housekeeping............................................................
13.1 Laundry....................................................................
13.2 Housekeeping Kit .......................................................
PART TWO
14.0 Dealing With Enquires ................................................
15.0 Dealing with Bookings.................................................
15.1 By Phone ...................................................................
15.2 By Mail ......................................................................
15.3 Booking Sheets............................................................
16.0 Greeting your Guests...................................................
17.0 Guest Care During their Stay ........................................
18.0 Mealtimes Service ........................................................
18.1 The Breakfast bar .........................................................
18.2 Check & Double Check..................................................
18.3 Taking the Orders .........................................................
18.4 Liaising with the Chef.....................................................
18.5 Serving..........................................................................
18.6 The P.R. Job..................................................................
18.7 Finally ...........................................................................
19.0 Servicing Rooms.............................................................
19.1 Now for the Work...........................................................
19.1.1 Daily Service..........................................................
19.1.2 Changeover Service .............................................
20.0 Booking Guests Out.................................................
PART THREE
21.0 Dealing With Enquires ..............................................
21.1 U.S.P ......................................................................
21.2 Having Discovered your U.S.P ...................................
21.3 The Brochure ...........................................................
21.4 Advertising................................................................
21.4.1 Which Guests?.................................................
21.4.2 How Much Can you Spend on Advertising.....
21.4.3 Your unique Selling Point .............................
21.4.4 Which Media?..............................................
21.4.5 Tracking your enquiries ................................
22.0 Selling the Extras ............................................
22.1 Theme Weekends ............................................
22.2 Drinks and Snack Service..................................
22.3 The Alternative Evening Meal .............................
22.4 Commissions ....................................................
22.5 Special Services ................................................
22.6 Insurance Sales .................................................
22.7 Phone Cards.......................................................
22.8 Amusements & Leisure Facilities...................................
22.9 Pay Phone ..................................................................
22.10 Gift Sales ..................................................................
22.11 Paintings ...................................................................
22.12 Reception Sales...........................................................
23.0 Course Summary ..........................................................
APPENDICES
Appendix I - Fire Regulations ....................................................
Appendix II - Food Safety........................................................
Appendix III - Building & Planning Regulations.........................
Appendix IV - Grading Systems...............................................
Appendix V - List of Useful Suppliers .......................................
Appendix VI - Nationwide Business Transfer Agents................