Opera Hotel Pre-Installation Guide S&C - Version 5.0

Opera Hotel Edition
Property Management System and Quality

Management System – S&C
Configuration Guide V5.0.002
June 28, 2019
PROPERTY MANAGEMENT SYSTEM AND

QUALITY MANAGEMENT SYSTEM – S&C...........1
1 RESERVATIONS...............................................................................................................................5
1.1 S&C ROOM TYPES.................................................................................................5
1.2 SALES ALLOWANCE.................................................................................................6
1.3 BOOKING TYPES.....................................................................................................6
1.4 BLOCK CANCELLATION/LOST/REFUSED REASONS.....................................................7
1.5 SPACE TYPES.........................................................................................................8
1.6 SPACE LOCATION....................................................................................................9
1.7 SET UP STYLES...................................................................................................10
1.8 FUNCTION SPACES................................................................................................11
1.9 ITEM INVENTORY...................................................................................................12
2 PROFILES.........................................................................................................................................13
2.1 MAILING ACTION CODES.......................................................................................13
2.2 ACCOUNT TYPE....................................................................................................14
2.3 KEYWORD TYPES.................................................................................................15
2.4 INACTIVE REASONS..............................................................................................15
2.5 TERRITORIES........................................................................................................16
2.6 PRIORITIES........................................................................................................... 17
2.7 ROOM POTENTIALS...............................................................................................17
2.8 SCOPES............................................................................................................... 18
2.9 SCOPE CITIES......................................................................................................19
2.10 SOURCES............................................................................................................. 19
2.11 INDUSTRY CODES.................................................................................................20
2.12 COMPETITION CODES...........................................................................................21
2.13 INFLUENCE CODES...............................................................................................21
3 SETUP................................................................................................................................................22
3.1 JOB TITLES.......................................................................................................... 22
3.2 DEPARTMENTS.....................................................................................................23
3.3 USERS................................................................................................................. 24
4 DATABASE (SALES).....................................................................................................................25
4.1 TRACE CODE SETUP & MAINTENANCE...................................................................25
4.2 ACTIVITY TYPES SETUP........................................................................................26
4.3 ACTIVITY PRIORITIES............................................................................................26
4.4 TIME UNITS.......................................................................................................... 27
4.5 DAILY TARGET DEFINITION....................................................................................28
5 CATERING.......................................................................................................................................29
5.1 MENU ITEM MAINTENANCE....................................................................................29
5.2 STANDARD MENU SETUP......................................................................................31
5.3 ITEMS.................................................................................................................. 32
5.4 CATERING PACKAGES...........................................................................................34
5.5 CODE TRANSLATIONS............................................................................................36
5.6 REVENUE GROUP SETUP......................................................................................38
5.7 REVENUE TYPE SETUP.........................................................................................39
5.8 EVENT TYPES SETUP............................................................................................39
5.9 EVENT FORECAST MAINTENANCE..........................................................................40
5.10 Catering Meal Type Setup..................................................................................41
Opera Installation and Configuration Guide
Introduction
Congratulations on your decision to install MICROS-Fidelio Opera Hotel Edition.
This guide is intended to assist you in preparing for your upcoming installation. Contained within are a series
of worksheets designed to survey your requirements from the system and assist you with decisions and your
configuration requirements.
How to use this document

To gain the most effective benefit from this document, distribute the included worksheets to the appropriate
department heads at the hotel. The MICROS-Fidelio installers will review the information for completeness
and gather any other relevant materials not provided for in this document prior to commencing configuration.
You may decide to use this installation period as an opportunity to re-engineer your business processes.
Please keep in mind that MICROS-Fidelio does not define policy and procedure for your operation, but can
assist with refining your procedures in line with Opera’s functionality.
Follow these guidelines when completing this guide:

 Type or print the information
 Insert additional pages where necessary
 Make copies of completed worksheets
 Use proper case when completing the worksheets.
 Configuration codes should be kept between 2-5 characters with their descriptions kept between 15-20
characters. This is very important for reporting where column widths are fixed.
 If you have information that you think should be included, and is not asked for in this document, include
your information on a separate page.
 Gather as much information about your hotel’s operations as possible to relay to installation team
Hotel Stationery
As part of the Opera installation stationery items such as contracts, offers and templates should be printed
and presented to the Micros-Fidelio installer.
Questions
If you have questions while completing this guide, please contact your local MICROS-Fidelio office for
assistance.
ConfigurationSC.xl
s
1 Reservations
1.1 S&C Room Types

Sales and Catering
Definition
S&C Room Types are associated with one or more PMS room types and are being booked through S&C
Business Blocks. The sales department would sell Double Rooms and reserve a number of rooms in the
appropriate S&C Room Type. As the PMS Room Types are mapped the availability is updated within the
physical room types but in S&C the booking is seen as one entry in the S&C room type.
A mapping can be either a full mapping (‘two-way’) where the PMS room type is mapped to S&C and all
changes corresponding back to each other. A return mapping is only a ‘one-way’ mapping. S&C cannot
select a PMS Room type that has return mapping. However, PMS rooms may be selected from PMS to
meed the needs of a booking. It is then reflected back to the mapped S&C room type.
Task
Provide a list with the S&C Room Types required.
Completed By
Input from the following department heads is recommended:
 Revenue Manager
 Banquet Manager
 Sales Manager
1.2 Sales Allowance
Sales and Catering
Definition
The sales allowance is used to identify and reserve the amount of rooms that the hotel sales office can sell
aside from what the hotel is generally selling. This allowance will be evaluated whenever group bookings are
made. A warning is issued if the number of rooms to be deducted from inventory exceeds the Sales
Allowance given. Restrictions can be set per room type, if and how many of these room types are available
to the sales office for selling.
Task
Provide a list with the Sales Allowances required.
Completed By
 Catering Manager
 Banquet Manager
1.3 Booking Types
 Front Office
 Sales and Catering
Quality
Management
Definition
When creating a Business Block you can define what type of booking this is. This will allow you to search
and report on this field for a general overview of the type of business you are booking or generating, i.e.
Weddings, Conferences, Exhibitions.
Task
Provide a breakdown of all Booking Types, these can include both Group Room Bookings, Catering
Functions or a combination of both.
Completed By

 Sales Manager
Booking Type Examples
Codes Description
WED Wedding
CON Conference
INC Incentive
CON Contract
1.4 Block Cancellation/Lost/Refused Reasons

 Front Office
Quality
Management
Definition
When a Business Block is no longer going ahead at your property, you can turn the Booking Refused, Lost
or Cancelled base on your Business Block Status Configuration. Different Reasons can be defined for Lost,
Cancelled and Refused Bookings.
Task
List the appropriate reasons why a piece of business may be lost or cancelled. These reasons will be used
for both Group Room Bookings, Catering Functions and a combination of bookings.
Completed By

 Reservations Manager
 Sales Manager
Block Cancellation Reasons Examples
Codes Description
POR Poor Pickup
CMR Changed Meeting Requirements
MEC Meeting Cancelled
DAT Dates Changed – Cannot Accommodate
Block Lost Reasons Examples
Codes Description
ATT Insufficient Attendees
CIT Change of City
RAT Rate too High
Block Refused Reasons Examples
Codes Description
ROO Not enough Rooms available
MTG Not enough Meeting Space available
BUD Budget too low
Function Space Classification
1.5 Space Types

Sales and Catering
Description
Functions Space types are used to categorize function spaces. It then allows to search for a type of room
when planning events.
Task
Put a list of all categories needed together.
Completed by
 Banquet Manager
Space Type Examples
Codes Description
BAL Ballroom
MET Meeting Room
OUT Outside Catering facility
1.6 Space Location

Sales and Catering
Definition
Function space locations describe the physical location of a function space like buildings or areas.
Categorizing the spaces by location allows to search for these types when planning an event.
Task
List all locations for function spaces
Completed by
 Banquet Manager
Space Location Examples
Codes Description
CON Conference Centre
WES West Building
POOL Pool Area
1.7 Set Up Styles
Sales and Catering
Definition
Set Up Styles are describing the way a function room is being set up. They are attached to each function
space. This enables the user to select every possible setup for the function space according to its size and
predefinition.
Task
List all locations for Set up Styles
Completed by
 Banquet Manager
Set Up Styles Examples
Codes Description
CLA Classroom Style
PAR Parliamentary
DINN Round Tables 12 seat
1.8 Function Spaces
Sales and Catering
Definition
All Meeting/Function Rooms in a property that should be visible in the graphical function diary must be
configured. Exact measurements of the rooms can be added about the information is not mandatory. Any
special details regarding the room can also be added.
Attached to each room are the various room rental rates that are applicable and the various Set-up Styles
that each room can accommodate. Ensure that all Set-up Styles are entered; as to attaché a setup-up style
is mandatory when booking a function space.
Opera differentiates between Individual and Combination Rooms. Areas that can be broken down into more
than one room are called Combination Rooms. The individual areas that make up the Combination Room
are called Individual Rooms. All individual rooms must be created first before a Combination Room can be
configured.
Task
List all function spaces that should be configured in OPERA
Completed by
 Banquet Manager
Examples
Individual Function Rooms Combination Rooms

Ballroom A Ballroom A&B
Ballroom B Ballroom B&C
Ballroom C The Grand Ballroom
1.9 Item Inventory

Sales and Catering
Definition
In order to allow properties to manage inventory of certain items such as extra beds etc we have opened up
the existing item functionality for PMS. These item codes can then be attached to a reservation a Business
Block or a package element so that the inventory get automatically decremented if a rate or package code is
used on a reservation.
Task
Provide a list with inventory item classes and items.
Completed By
 Banquet Manager
Items
Item Class Examples
Item Class Sequence

Housekeeping Items 1
Entertainment Items 2
Items Example
Fieldname Content
Name Extra Bed
Description Extra Bed
Item Code. This code is used to attach the item
Responsible Dept. This is a pick box, which needs to be configured prior to creating Items. This can be
used for reporting i.e. Housekeeping department receive a report for all extra beds.
Quantity in stock 20
Critical Y, if Y then the system will check inventory, and warn users when stock is depleted
Print Is this to be printed?

2 Profiles
2.1 Mailing Action Codes

 Front Office
Quality
Management
Definition
Opera provides the ability to store additional information on the guest’s profile. One of these additional
possibilities is mailing codes. With mailing codes you can define which mailing lists the guests should
included in.
When you are generating mailings from Opera or creating address labels for mailings one of the filter
options is to select only those profiles with a particular mailing code. All guests who have this entry in the
mailing code field of their profile will be included in the selection.
Task
Provide a list of mailing codes.
Completed By
 Sales Manager
 Reservations Manager
 Front Office Manager
Mailing Codes Examples
Code Description Display Sequence
CHR Christmas Mailing 1

EAS Easter Mailing 2
PRI New Prices 3
2.2 Account Type
Front Office
Quality
Management
Definition
This provides a further detailed breakdown of the type of accounts you are working with. Opera has hard
coded the type of Account/Profile being Company, Agent, Source or Vendor. This field allows the Sales Team
to define these hard coded options a little further. This does not need to include Industry or Market Segment
references to the Account, as there are separate fields for this use.
Task
Provide a breakdown of all Account Types.
Completed By

 Sales/Marketing Manager
Account Type Examples
Codes Description
COD Corporate Domestic
COI Corporate International
LOA Local Agent
INA International Agent
2.3 Keyword Types
 Front Office
Quality
Management
Definition
You can define multiple types of Keywords that you would use for an Account. The most commonly used
Keyword can be an Acronym for that account. Or you can create a Corporate Code that you would link to all
accounts who are owned by the same company. This can then be used for simple mailing queries of
Company Groups, or for Reporting Consolidation. A default keyword type is pre defined.
Task
Provide a breakdown of all Keywords Types you want to assign to an Account.
Completed By

Keyword Types Examples
Codes Description
ABC Acronym for a Company
COR Corporate Code
CLB Club Number
2.4 Inactive Reasons

 Front Office
Quality
Management
Definition
Profiles can be set to inactive if business with the hotel has stopped. There is no need to delete the profiles
if they are going to be used in the future again.
Keeping these profiles means that the information stored can still be used.
Task
Provide a breakdown of all Inactive Reasons you would like to use.

Completed By

Inactive Reasons Examples
Codes Description
CLO Company has closed
BUS Business has moved to another area
2.5 Territories
Sales and Catering
Definition
This information describes the Sales Regions that the Hotel uses, which are grouped by geographical
segments. Therefore if Sales Managers are assigned clients by geographical area, this information can be
captured against the Account or Contact details. This field is used for both searching and reporting reasons.
Task
Provide a breakdown of all Geographic Sales Areas that your hotels works within.
Completed By

Territory Codes Examples
Codes Description
EAS Australian East Coast
WES Australian West Coast
TAS Tasmania & South Australia
NZ New Zealand and Pacific Islands
2.6 Priorities
Sales and Catering
Definition
This indicates how important each Account/Profile is to your hotel. This list does not need to include specific
Rooms Potential figures as this is captured in a separate field. These codes do not have to be linked to
volume of business the client produces for you. For example, an account may be a High Priority account,
due to their political profile, but they only produce a small number of rooms for the hotel.
Task
Provide a breakdown of how your hotel prioritises their clients.
Completed By

Priority Codes Examples
Codes Description
HIGH High
MED Medium
LOW Low
MIN Minimal
2.7 Room Potentials

Sales and Catering
Definition
For every account/profile you can select the potential transient, group and catering revenue you expect per
year from this account. Potential levels can be set in ranges of room nights produced, or can be subjective
ratings such as High, Medium or Low.
Task
Provide a breakdown of ranges of Group, Transient & Catering Revenue that your accounts have the
potential to produce.
Completed By

Rooms Potential Codes Examples
Codes Description
GR1 Group Rooms 100 – 250pa
GR2 Group Rooms 250+pa
TR1 Transient Rooms 20-50pa
TR2 Transient Rooms 50+pa
CT1 Catering Revenue $10,000 - $50,000pa
CT2 Catering Revenue $50,000+pa
2.8 Scopes
Sales and Catering
Definition
The scope region defines the areas of the world that the account/profile considers when booking business.
These regions should be defined at a regional level, not with specific cities, as this information is capture in a
separate field call Scope City.
Task
Provide a breakdown of worldwide geographic regions.
Completed By

Scope Codes Examples
Codes Description
AUS Australia/New Zealand
ASI Asia and the Pacific
NA North America
AFR Africa
EUR Europe
2.9 Scope Cities
Sales and Catering
Definition
The scope city defines the cities of the world that the account/profile considers when booking business. If
your hotel is part of a group or chain, we suggest you list all the cities where you have sister hotels.
Task
Provide a breakdown of all cities where you have sister hotels.
Completed By

Scope City Codes Examples
Codes Description
SYD Sydney
MEL Melbourne
HK Hong Kong
SIN Singapore
BKK Bangkok
2.10 Sources
Sales and Catering
Definition
Source refers to the specific origin of how this Account/Profile came to the hotel. This can then be used for
reporting reasons to understand the success of Sales Managers effort in various areas.
Task
Provide a breakdown of all sources/origins of accounts
Completed By

Account Source Codes Examples
Codes Description
INQ Inquiry
SAL Sales Call
ADV Advertisement
SIS Sister Hotel
TRA Trade Show
2.11 Industry Codes

Sales and Catering
Definition
Industry codes describe the typical industries that an account/profile may fall within. A standard list of
industry codes will be provided, which you can edit or add to.
Task
Provide a list of all Industry Types that your clients may fall within.
Completed By

Industry Codes Examples
Codes Description
AIR Airlines
AUT Automotive
BFI Banking and Finance
GOV Government
2.12 Competition Codes
Sales and Catering
Definition
Competitor Codes are a list of all your major competitor hotels/hotel chains or venues where your clients
may consider taking their business. This list should be similar to the Destinations codes.
Task
Provide a breakdown of hotels or venues, which your property considers competitors for business.
Completed By

Competition Codes Examples
Codes Description
COV City Convention Centre
HIL Airport Hilton
SHA Island Shangri-La
CRP Crowne Plaza
2.13 Influence Codes

Sales and Catering
Definition
This Code is used to describe the authority a contact has over potential business in the buying decision. The
Influence codes are often used in mailings to target only the Decision Makers at the companies you are
mailing to.
Task
Provide a breakdown of all levels of influence you would segment your contacts by.
Completed By

Influence Codes Examples
Codes Description
DEC Decision Maker
NOI No Influence at All
CHE Signs the Cheque
IND Influences the Decision Maker
3 Setup
3.1 Job Titles
 Front Office
Quality
 Management
Definition
All employees within Opera must be assigned a Job Title, this will describe each staff members role within
the Hotel. These Job Titles can be used to print on Contracts, Letters for forms that are generated from
Opera. Job Titles must be configured prior to creating any employees in the system.
Task
List all Job Titles for employees who will be using Opera, or for whom reports will be generated from Opera
e.g. Housekeeping Attendants.
Completed By

 Rooms Division Manager
 Reservation Manager
 IT Manager
Job Title Codes Examples
Codes Description
DOS Director of Sales
BCN Banquet Coordinator
INH Inhouse Sales Coordinator
SLM Sales Manager
3.2 Departments
 Front Office
Quality
 Management
Definition
Each user created within Opera will be assigned to a Department that exists in the Hotel. This list should
include all departments or business units that are contained in the hotel. These department codes are used
in numerous areas of Opera including: when assigning Tasks within the Quality Management System or
when assigning Responsible Departments for preparing Food and Beverage Menu Items.
Task
List all departments/business units within the Hotel. Remember to include all Kitchen Departments that you
divide your food & beverage preparation amongst.
Completed By

 Reservation Manager
 IT Manager
Department Codes Examples
Codes Description
AUD Audit
BAN Banquet Floor Staff
SAL Sales
3.3 Users
 Front Office
Quality
 Management
Definition
Every person that will be actively using Opera Front Office, Sales and Catering or Quality Management,
must be set up as both an employee and as a user. Ensure that you have established job titles before you
set up employees because each employee must be assigned a specific job title. Employees must be
configured prior to becoming users. All Sales and Catering users can also have Goals setup against their
employee name.
Task
List all employees that will use any part of Opera Hotel Edition.
Completed By

 IT Manager
 Engineering/Facilities Manager
Employee Example
Field Explanation:
Last Name: Last Name of the Employee

First / Middle Name: First Name / Middle Name of the Employee
Job Title: Job Title from predefined selection
Department: Department from predefined selection
Login Name: User Name
Password: Password
Confirm Password: Password
Cashier ID: Cashier Id from predefined selection
Application Access Control: Tick the application the User needs access for
4 Database (Sales)
4.1 Trace Code Setup & Maintenance

Sales and Catering
Definition
Trace Codes are created to suit the operational procedures of the hotel and in particular the Sales
Department. Clearly defined behaviours are marked out and triggered through the course of an Account,
Contact and Bookings life within the database. These triggers can be defined for the creation of a new
record (account, contact or booking) or when a particular piece of information changes about an existing
record. The result will be an activity which is automatically created for the responsible Sales Manager,
prompting them to a particular course of action. Your various Activity Types must be created before you can
define your Trace Codes.
Task
Consider how you would like your operational procedures incorporated into Opera from an Activity tracking
point of view.
Completed By

Trace Codes Examples
Trace Group Description Action Field/ Activity Purpose

Code Condition Type
AC1 Accounts All new Upon new SAK Send Sales
accounts record Kit
creation
AC1 Accounts All VIP new Upon new Account HIS Provide a
accounts record Priority = Hotel Site
creation High Inspection
BK1 Booking All Bookings When field Booking PRO Send
value Status = proposal to
changes Tentative client
4.2 Activity Types Setup

Sales and Catering
Definition
Activities are all the types of appointments or To Do’s that you want to enter into Opera, and then see
appear on your Schedule of Appointments. Activities can be created either ad-hoc by the user or
automatically by the system, when using Trace Codes. These activity types are used when setting goals for
your Sales Managers i.e. Sales Manager1 must complete 10 Sales Calls every month. Activity types are
used through the system when searching or reporting on activities.
Task
Provide a breakdown of all activity types you would like to use.
Completed By

Activity Type Codes Examples
Codes Description
SAL Sales Call
HIS Hotel Site Inspection
BRK Breakfast Meeting
FOL Follow Up
DEP Chase Deposit
4.3 Activity Priorities

Sales and Catering
Definition
Activity Priorities are defined to show the priority of an activity.

They can be attached to every activity.
Task
Provide a list of all activity priorities you would like to use.
Completed By

Activity Priority Codes Examples

4.4 Time Units
Sales and Catering
Definition
Time Units are used to define the time that tasks and activities can be recorded in. The base Opera Product
will include 3 Time Units: Per Day, Per Hour, and Per Minute. The hotel can configure additional codes if
required.
Task
Provide additional time units if required.
Completed By

Time Unit Codes Examples
Codes Description
MIN Per Minute
HOR Per Hour
DAY Per Day
4.5 Daily Target Definition

Sales and Catering
Definition
The Daily Target Maintenance is an ever-changing database. Forecast figures are entered here and listed in
a daily display, however they can be loaded in a batch process. Hotels in general review their forecasting on
a monthly and sometimes weekly basis. These figures are usually compared to Budget and Actual Revenue
on Pace Reports. An individual is usually responsible for the maintenance of this database. Daily Targets
can be set for Group Rooms and Catering Revenue. Revenue Types must be configured prior to creating
Daily Targets.
Task
Set Daily Target figures for Group Rooms and Catering Revenue.
Completed By

Daily Target Definition Examples
To From Room Avg Rate Room Catering Amount

Nights Revenue Revenue
Type
01/01/2008 08/01/2008 60 $200 $12,000 Food $10,000
Beverage $20,000
Audio Visual $1,000
Room Rental $3,000
09/01/2008 17/01/2008 70 $200 $14,000 Food $13,000
Beverage $21,000
Audio Visual $1,000
Room Rental $2,000
5 Catering
5.1 Menu Item Maintenance

Sales and Catering
Definition
Menu Items may be either food or beverage items. All dishes that are offered as part of standard menus
within the framework of banquet or conference bookings should be created as menu items. This may also
include menu items served in restaurants of the hotel if these are booked for meals through the Catering &
Banquet department. If the hotel allows exchange of dishes within a menu, the available alternative dishes
should also be created as menu items here.
Menu Class
Breakfast Breakfast
Menu Item Class Items Menus
Scrambled Continental
Menu Name
Egg & Breakfast
Menu Items
Bacon
Full
American
Danish Breakfast
Pastries
Link Menu Items to

Composed Menus
Fresh Fruit
& Yoghurt
All Menu Items are grouped in logical entities called Menu Item Classes, this allows for easy searching of
the specific Menu Items. When searching for Menu Items, the Menu Item Classes are displayed in a “tree
widget” format, and the respective Menu Items are contained within each Menu Item Class.
Menu Item Classes can be linked to specific Event Types, which narrows your search results when looking
for Menu Items. For example, Menu Items that belong to the Menu Items Class called Breakfast Items can
be linked only to the Event Types of Breakfast and Brunch. Therefore when creating a Breakfast or Brunch
Menu, only these specific Breakfast Menu Items will appear in your search “tree-widget”.
Prior to creating Menu Items you must have configured:
 Event Types
 Responsible Department
 Revenue Type
 Code Translation ->Container Size
Task
All Menus must be ready for input, the easiest way is often to use your existing Banquet menus. Please note
that you will need portion sizes, sales and cost prices for all individual menu items, to allow your hotel to
track the correct revenue, costs and margins that your Banquet Menus are delivering. All beverage
menus/lists should be ready for input, you will require details on the Year and Origin for wines being entered.
Completed By

 Head Chef/Food & Beverage Manager
 Catering coordinator
Menu Items Classes Examples
Menu Item Class Food / Event Type Sequence

Beverage
Breakfast Items Food Breakfast, Brunch
Coffee/Team Break Food Coffee Break, Morning Tea
Afternoon Tea
Buffet – Mains Food Lunch, Dinner, Wedding
Wine – Red Beverage Lunch, Dinner, Wedding, Cocktail
Menu Item Examples
Fieldname Content
Name 1 3 lines to input the name and description of a dish or name of
Name 2 the beverage or wine
Name 3
Specifies the limited use of the item. Example, do not serve to groups of less
Restriction than 20 delegates
An additional field for further explanation of the menu item, for reference only
Description
Origins 1 – 3 only to be used for additional explanation of beverages, mostly for
Origin 1 origins/regions of wines
Origin 2
Origin 3
Year Used mostly for beverages, especially wines & port

Each dish can be given an individual reference number and can be used as a
Article No. quick insert, this can be an Alpha Numeric code
Beverage? Is this a beverage item
Included? Is this item usually included in a set menu price
Resp. Depart. Which department is responsible for producing this item, this is coming from the
Departments Pick Box created for Employees
Sales Price Selling price of the individual item
Cost Cost price of this individual item

Portion Portion sizes if applicable
Container To be used for beverages example, per bottle, this is coming from the Container
Pick Box created under Code Translations
Servings To be used for beverages, enter how many servings per container
Revenue Types List the relevant revenue type that you want this item attributed to
Event Types Link this item to the required Event types. This will default to the Event Types
that are linked to the Menu Item Class in which this Menu Item exists
5.2 Standard Menu Setup

Sales and Catering
Definition
Standard Menus are the compilation of pre-existing Menu Items. These menus can be sold for an all-
inclusive price or as separate items. Menus can be sold on per person or per table basis. All Menus are
grouped in logical entities called Composed Menu Classes, this allows for easy searching of the specific
Menu Names when you are attached Menus to an Event.
Prior to creating Composed Menus you must have configured:

 Menu Item Class & Menu Items
 Event Types
Task
Your existing Banquet Menus will allow you to quickly build your menus in Opera, as all the menu items
have already been entered. You will need to know the Sales Price of each Composed Menu, and if all the
menu items are included in the Menu Sales Price, or are over and above the Menu Sales Price.
Completed By

Composed Menu Classes Examples
Name Event Types

Breakfast Menus Breakfast, Brunch
Buffet Menus Lunch, Dinner, Weddings
Set Menus Lunch, Dinner, Weddings,
Beverage Packages Lunch, Dinner, Cocktail, Weddings
Composed Menu Name Examples
Field Description
Name Menu Name i.e. Continental Breakfast
Description An additional field for further explanation of the menu item, for reference only
Restriction Specifies the limited use of the menu. Example, do not serve to groups of less than 20
delegates
Article # Each dish can be given an individual reference number and can be used as a quick
insert, this can be an Alpha Numeric code
Beverage Is this a Beverage Menu ?
Consumption Is this Menu sold on a consumption basis?
Serving Is this Menu sold Per Person, Per Table etc.
Price Sales Price of this Menu
Event Type Link this Menu to the required Event types for which you would commonly sell this
Menu.
5.3 Items
Sales and Catering
Definition
Any objects that are attached to events when building the Banquet Event Order, are called Resources.
Resources can be Function Space, Food & Beverage or Items.
Booking
Event Event
Lunch Meeting
Resource
Level
Buffet Room
Menu d
Any objects or services, apart from function spaces and food & beverage, which are being rented or sold to
a customer as part of a catering function, are configured under this classification. These items are grouped
into logical entities called ‘Item Classes' to enable an efficient search for these objects and services when
booking an event. Attached to each item are Rates and Attributes. Rates are the various numeric values you
charge for this item. Attributes further describe the Item, e.g. Table Clothes are an Item, the attributes linked
to this item can be the colours of Napkins that the hotel offers. If you need to track the inventory of an item
you must create a new item as the inventory does not extend to the attribute level.
 Codes you will need to configure prior to creating Items are:

 Item Classes
 Departments
 Revenue Types
 Code Translation->Item Rates
Task
Provide a List of all Items you have internally or sell externally via a Vendor.
Completed By

 Catering Co-ordinator
Items Classes Examples
Item Class Sequence

Audio Visual 1
Furniture 2
Floral Decorations 3
Housekeeping 4
Items Examples
Fieldname Content
Name Overhead Projector
Description OHP to include pad and pens
Revenue Type This is a pick box which needs to be configured prior to creating Items
Cost $5.00
Article No. This is used for Quick Entry when creating Banquet Event Orders, they can be alpha
or numeric e.g. OHP
Responsible Dept. This is a pick box which needs to be configured prior to creating Items. This can be
used for reporting i.e. Housekeeping department receive a report with all the Items
only they need to prepare for daily events.
Quantity in stock 20
Critical Y, if Y then the system will check inventory, and warn users when stock is depleted
External Order Y, when all in house stock is used this item will be ordered externally
Print Is this to be printed on the Banquet Event Order?
Vendor If external order is Y, then place the vendor name here, with contact details
Setup Time required to setup this equipment
Setdown Time required to breakdown this piece of equipment
Rates Examples
Name Hourly Y/N Amount Code

Full Day N $50.00 FUL
Half Day N $45.00 HAL
Complimentary N $0.00 COM
Attributes Examples
Name Set up Set Down

240 W 20 mins 20 mins
400 W 20 mins 20 mins
5.4 Catering Packages

Sales and Catering
Definition
Catering Packages are predefined packages or templates that can incorporate a combination of various
Events with specific Food & Beverage Menus and Items included in the one package price. The hotel may
have predefined packages, or build packages “on-the-fly” for guests based on their budget. Catering
Packages in Opera are pre-configured like a template with all Events and Resources that the client will
receive, and are priced per time period that the packages are available for sale.
Packages are broken down into 4 levels:

 Package Name
 Events included in the package
 Resources (Food & Beverage and Items) included in each Event
 The Detailed Package Price/Cost per time period
Package Events Resources Menu Item

Template
Green Room
Meeting
09:00-17:00
Podium
Flipchart
Morning Tea
10:30 – 11:00 Foyer
Tea & Coffee
1 Day
Meeting CB Menu 1
Package Choc Cookies
Template
$99 p/pax
Lunch
12:30 – 13:30 Restaurant Onion Soup
Fillet Steak
Set Menu 1
Crème Brulee
Afternoon Foyer
Tea Tea & Coffee
15:30 – 16:00
CB Menu 2
Cream Scones
Task
All Catering Packages that are included in your Banquet Kit should be on hand.
Completed By

 Catering Co-ordinator
Package Name Examples
Codes Description Days valid for

DAY1 1 Day Meeting Package 1
DAY2 2 Day Meeting Package 2
WED Wedding Package 1
Events Included in Package (1 Day Meeting Package) Examples
Package Event Type From To Function Setup Style

Code Space
DAY1 Meeting 09:00 17:00 Green Room Classroom
Style
DAY1 Morning Tea 10:30 11:00 Foyer
DAY1 Lunch 13:00 14:00 Lotus Restaurant
Restaurant Style
DAY1 Afternoon Tea 15:30 16:00 Foyer
Resources Included in Event Examples
Pkg Code Event Resource (F&B or Item) Quantity

DAY1 Meeting Flipchart 1
Meeting Podium 1
Meeting Screen 1
Morning Tea Coffee Break Menu 1 1
Lunch Buffet Menu 2 1
Afternoon Tea Coffee Break Menu 2 1
Prices for Package (1 Day Meeting Package)
Pkg Start Sell End Sell Booking Start Booking End Min Max Price Market
Code Pax Pax p/pax Segment
DAY1 01/01/2001 31/03/2001 01/01/2001 30/06/2001 30 100 $99.00 CORP
DAY1 01/04/2001 31/07/2001 01/04/2001 30/07/2001 30 100 $120.00 CORP
DAY1 01/08/2001 31/10/2001 01/08/2001 31/12/2001 30 100 $110.00 CORP
5.5 Code Translations
Front Office
Quality Management
Definition
These codes have a two-fold functionality. Firstly, the setting up of standard codes that are used throughout
the catering section and secondly their language translation.
The standard codes for catering include:

 Function Room Setup Styles
 Function Room Rates
 Menu Servings
 Item Rates
 Container
All these codes need to be setup with your hotels specific requirements. The code as well as the description
of the entries are important as they will appear on the majority of your Banquet Event Orders and Catering
Contracts or Confirmation Letters.
Task
List all available Codes for each of the above areas.
Completed By

Function Room Setup Style Examples
Codes Description Language

CLS Classroom Style E
BAN Banquet Style E
BRD Boardroom Style E
Function Room Rates Examples

HAL Half Day Rate E
FUL Full Date Rate E
COMP Complimentary E
Menu Servings Examples

PEP Per Person E
PET Per Table E
Item Rates Examples

PER Per Item E
FUL Full Day Rate E
COMP Complimentary E
Container Examples

BOT Per Bottle E
POT Per Pot E
GLS Per Glass E
5.6 Revenue Group Setup
Front Office
Quality Management
Definition
Revenue Groups and Revenue Types are only associated with Catering Revenue.
All forecast and revenue figures per booking must be linked to a revenue group. These groups will be used
for reporting purposes and should reflect the current budget and forecast groupings. Revenue types are then
used to break down the revenue groups further. This must be completed first in order to help to set up the
Event Forecast Module.
Task
List your Revenue Groups for required for Reporting.
Completed By

Revenue Groups Examples
Codes Description
F&B Food & Beverage
BRH Banquet Room Hire
MSC Miscellaneous
5.7 Revenue Type Setup
Front Office
Quality Management
Definition
All Revenue Types belong to a Revenue Type Group. Revenue Types are the most detailed level that you
will be able to forecast, compare and report upon for your Catering Revenue. These Revenue Groups
should be as detailed, or as high level as you wish to attribute all your Catering Revenue. Budgets and
Targets are set by Revenue Type. You must configure your Revenue Group Types before creating the
Revenue Types.
Task
List how you want to capture and report your Catering Revenue breakdown.
Completed By

Revenue Types Examples
Revenue Revenue Type Description Food & Sequence

Group Beverage
F&B FOOD Food Yes 1
F&B BEV Beverage Yes 2
MSC FLD Flowers/Decorations No 3
MSC BAN Entertainers/DJ/Band No 4
5.8 Event Types Setup

Front Office
Quality Management
Definition
This should include all valid event types that are going to be used by this property / chain should be defined.
Forecast figures can be linked to event types to warrant easy forecasting without having to complete
resource details directly when booking an event. You can set default Start and End times for each Event
Type. Event types are used in other parts of the catering configuration, for example when defining menus
and menu items, and should therefore be configured early on.
Task
Provide a list of all Event Types that you offer in your Hotel.
Completed By

Event Type Codes Examples
Codes Description Start Time End Time

BRK Breakfast 07:00 09:00
MOT Morning Tea 10:30 11:00
LUN Lunch 12:30 13:30
DIN Dinner 19:00 22:00
MET Meeting 09:00 17:00
5.9 Event Forecast Maintenance

Front Office
Quality Management
 Optional
Definition
Event forecast figures can be attached to each Event Type for different date ranges. It is then possible to
enter amounts for different active revenue types per date range for each event. These forecast figures can
be based on the amount of attendees, as would be typical for food & beverage, or they can be entered as
flat amounts which would be likely for function space rental and miscellaneous other services. These
forecast figures will automatically be applied to an event when it gets booked within the date range for which
the figures are valid. Event Types and Revenue Types must be configured prior configuring Event Forecast
figures.
Task
Provide a breakdown of all Event Type based Catering Revenue Forecasts. Ensure you forecast as far into
the future as you plan to accept bookings for.
Completed By

Event Forecast Figures Examples
Event Event Description Begin Date End Date Revenue Type Forecast Flat Rate/
Code Amount Per
Person
MTG Meeting 01/01/2001 31/03/2001 Room Rental $1,000 Flat Rate
AV $500 Flat Rate
MTG Meeting 01/04/2001 31/07/2001 Room Rental $1,200 Flat Rate
AV $600 Flat Rate
LUN Lunch 01/01/2001 31/03/2001 Food $30 Per
Beverage $15 Person
Room Rental $300 Per
Person
Flat Rate
5.10 Catering Meal Type Setup
Definition
Catering meal type is an event classification that allows you to group catering event types, for example
Breakfast, Lunch. Coffee Break and so on. An event type may be associated with a single catering meal
type, primarily for reporting purposes using the Cover Count and Revenue Summary report.
Task
Provide a breakdown of all Meal Types.
Completed By
Input from the following department heads is recommended
Catering Meal Type Examples
Code Description
DIN Dinner
PL Plated Dinner
BFST Breakfast
OUT Outside Catering

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Opera Hotel Edition

Property Management System and Quality

PROPERTY MANAGEMENT SYSTEM AND

How to use this document

Follow these guidelines when completing this guide:

1.1 S&C Room Types

Provide a list with the S&C Room Types required.

Input from the following department heads is recommended:

Provide a list with the Sales Allowances required.

Input from the following department heads is recommended:

Input from the following department heads is recommended:

Booking Type Examples

1.4 Block Cancellation/Lost/Refused Reasons

Input from the following department heads is recommended:

Block Cancellation Reasons Examples

Block Lost Reasons Examples

Block Refused Reasons Examples

Function Space Classification

1.5 Space Types

Put a list of all categories needed together.

Input from the following department heads is recommended:

Space Type Examples

1.6 Space Location

List all locations for function spaces

Input from the following department heads is recommended:

Space Location Examples

List all locations for Set up Styles

Input from the following department heads is recommended:

Set Up Styles Examples

List all function spaces that should be configured in OPERA

Input from the following department heads is recommended:

Individual Function Rooms Combination Rooms

1.9 Item Inventory

Provide a list with inventory item classes and items.

Input from the following department heads is recommended:

Item Class Examples

Item Class Sequence

Description Extra Bed

Item Code. This code is used to attach the item

Print Is this to be printed?

2.1 Mailing Action Codes

Provide a list of mailing codes.

Input from the following department heads is recommended:

Mailing Codes Examples

Code Description Display Sequence

CHR Christmas Mailing 1

Provide a breakdown of all Account Types.

Input from the following department heads is recommended:

Account Type Examples

Provide a breakdown of all Keywords Types you want to assign to an Account.

Input from the following department heads is recommended:

Keyword Types Examples

2.4 Inactive Reasons

Provide a breakdown of all Inactive Reasons you would like to use.

Input from the following department heads is recommended:

Inactive Reasons Examples

Input from the following department heads is recommended: