Project Consultancy



The Star 2 Success Project Consultancy Plan

1. Fundamentals

Conceptualization of Project & Formulation of Business Plan
Techno-Economic Feasibility Report

2. Finance

Preliminary Project Report
Project Budgets / Cost Report
Viability & Sales Report
Financial Pattern
Term Loan Application
Project Appraisal Support

3. Technical Services

Master Plan
Facility Planning
Structural Planning

4. Interior Design – Back of the House Areas

Detail Drawings
Selection of Material, Selection of Fittings & Fixtures
Specifications : Material, Fixtures, Fitting, Green house

Our USP:

  1. Assist Owners in their efforts to develop Hotels, Restaurants, Clubs and such Tourist Projects and to render necessary Technical Assistance that is required to be given to the Architects and other Consultants, relating to the planning of the space and services in order to make the plans efficient in space utilisation, manpower, utilities and cost effective, thereby decreasing the Project and Operational Costs.
  2. Based on the Feasibility Study & Market Study make recommendations of the Category and Size of the Hotel most appropriate for a given location and also to recommend the nature and type of facilities to be provided in line with International Standards.
  3. Develop a Programme of Requirements with a brief outline of specifications and finishes to enable Architects and Consultants in developing preliminary proposals for further review and discussions.
  4. Regularly monitor the work of Architect, Interior Designer and other Consultants on behalf of the Owner during the Design Development to expedite the development of the Project within the targeted cost and time parameters.
  5. Furnish to the Architect and M&E Consultants, plans and layouts with equipment lists and services requirements for all operating areas i.e. Laundry, Front Office, House Keeping, Food Service Facilities, Staff Cafeteria, Locker Rooms, Telephone Systems, Computerised Billing Systems etc.
  6. Furnish Operating Equipment Budgets based on the drawings developed.
  7. Prepare Design Brief outlining the Food & Beverage Concept for Interior Designer to develop suitable interior schemes.
  8. To develop requirements and Specifications of all Operating Equipment and to assist the Owner in their procurement.
  9. Develop the requirements of staffing with job descriptions and assist in the recruitment and training.
  10. Finally, set-up the hotel and establish all Systems and Controls necessary for Efficient Management and Service to the guests with reporting system to Owner.