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Key personnel: List any other essential personnel, such as the general manager, head chef, head of housekeeping, and sales manager. Staffing requirements: Determine the number of staff needed for each department (front desk, housekeeping, maintenance, food and beverage, etc.), It will simply make it bloated.
One second you might be doing administrative work – the other – helping out with housekeeping getting rooms ready for the next arrivals. Other Expenses (franchise fees, marketing expenses, maintenance costs etc.). Covering this will be the revenueprojections for the next five years. Rent and Utilities.
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