Ritz

The Ritz-Carlton Hotel Company
The Master said, Govern the people by regulations, keep order among them by chastisements, and they will
flee from you, and lose all self-respect. Govern them by moral force, keep order among them by ritual, and they
will keep their self-respect and come to you of their own accord.
— The Analects of Confucius

James McBride, general manager of the new Ritz-Carlton in Washington, D.C., faced the largest
challenge of his successful career. A proven veteran of the luxury hotel chain’s march across Asia,
McBride’s most recent assignment was as the general manager of the 248-room Ritz-Carlton in Kuala
Lumpur. Opened in 1998, the hotel was named “Best Hotel in Asia-Pacific” in the eighth Business
Traveler Asia/Pacific magazine Travel Awards Subscribers’ Survey and, for two consecutive years,
“Best Business Hotel in Malaysia” by Business Asia and Bloomberg Television.1 As Nikheel Advani,
food and beverage services director for the Washington hotel, noted: “James is excellent—we have
opened many hotels together. In the place where you didn’t think that it had a chance, he made it the
best hotel. That’s his talent. That’s what he can do really well. It’s for the entrepreneurial person
who wants to get involved and who thinks they can make a difference.”

But this was a new situation, even for McBride. For the first time, The Ritz-Carlton was opening a
hotel that was part of a multi-use facility. Owned by Millennium Partners and located in the historic
Foggy Bottom district of Washington, D.C., the $225 million “hospitality complex” covered two-and-
a-half acres and included 162 luxury condominiums, a 100,000 square-foot Sports Club/LA, a Splash
Spa, three restaurants, 40,000 square feet of street-level restaurants and retail shops featuring the
latest designs from Italy and other countries, as well as the 300-room hotel. While The Ritz-Carlton
had already signed contracts to manage five other hotels for Millennium Partners, the upscale
property developers had also inked deals with the Ritz’s foremost competitor—the Four Seasons.
Brian Collins, manager of hotels for Millennium Partners, had his own ideas about what constituted
luxury service and how the hotel’s general manager should approach the new-hotel opening. Under
pressure from Collins, McBride was reexamining the “Seven Day Countdown,” a hallmark of The
Ritz-Carlton’s well-defined hotel-opening process. Any changes McBride made could not only affect
his company’s future relationship with Millennium Partners but also the carefully guarded Ritz-
Carlton brand.

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The Mystique: The Ritz-Carlton Hotel Company, L.L.C. Employee Newsletter, Winter 2000.

601-163 The Ritz-Carlton Hotel Company

The Ritz-Carlton History
In 1898, Cesar Ritz saw his dream come true. Having left behind his life as a shepherd in
Switzerland, he moved to Paris where he worked in some of the finest hotels and restaurants in the
city before finally opening the grand hotel that bears his name. One year later, he opened London’s
Carlton Hotel, setting the stage for what would ultimately become The Ritz-Carlton Hotel Company.

Relying on the famous hotelier’s vision of excellent personalized service that satisfied the most
discerning guests, The Ritz-Carlton expanded to North America. One Great Depression and two
world wars later, many of the luxurious hotels had folded. By 1983, when the Atlanta-based Johnson
Company bought the North American rights to The Ritz-Carlton name, only the hotel in Boston had
survived, thanks to the largesse of a wealthy property owner. From 1983 until 1997, The Ritz-Carlton
expanded domestically and internationally under the Johnson Company’s ownership.

In 1997, Marriott International purchased The Ritz-Carlton, which operated as a wholly owned
subsidiary. By the end of 2000, The Ritz-Carlton was primarily a management company operating 38
hotels and resorts across the globe (see Exhibit 1 for comparisons between The Ritz-Carlton and Four
Seasons), with minority equity stakes in 10 properties and outright ownership of 3 hotels. The
primary growth strategy for The Ritz-Carlton was to obtain management contracts for new hotels
and resorts around the world (see Figure A).
Figure A Ritz-Carlton New-Hotel and Resort Openings Since 1983

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5

4

3

2

1

0
1983

1984

1985

1986

1987

1988

1989

1990

1991

1992

1993

1994

1995

1996

1997

1998

1999

2000

Source: Company. Number of openings represent only those that remained under the management of The Ritz-
Carlton
Hotel Company through 2000.

Millennium Partners Overview
Millennium Partners was a New York-based real estate development group founded in 1990 by
Christopher Jeffries, Philip Aarons, and Philip Lovett. The principals initially set out to create high-
end luxury apartments that would command premium prices from wealthy individuals looking for
second or third homes in world-class cities. Millennium’s Lincoln Square four-building complex in
New York City was their first project, setting the tone for future developments. The address for
celebrities such as Regis Philbin and Rosie O’Donnell also included the renowned Reebok Sports
Club/NY, as well as the highest-grossing theater complex in the United States—Sony’s 12-screen
Lincoln Square multiplex.

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The Ritz-Carlton Hotel Company 601-163

Brian Collins joined Millennium Partners Management in December 1996 as their CFO,
subsequently becoming the COO and a partner, as well as a principal and the president of
Millennium Hospitality Partners. Collins explained how they came to be hotel owners:

We are residential developers who ended up in the hotel business. It was not our intention
to end up owning eight hotels, which is what we have under construction today—six Ritz-
Carltons and two Four Seasons. Our intention was to create a base for our luxury apartments.
Our vision is that apartments sell for a substantial premium if they have height, light, and
views. The trick then was what to create below those apartments, which is both economical
and adds to the residential experience, which also lifts it up in the air. So you try to do it with
the best theater company, one who understands our vision. Then we’re starting on the third
floor. And you try to do it with a Sports Club. Their box, their basketball court, is about 29
feet, and that’s another three stories. So if we do nothing else but have those two, we’re 60 feet
in the air. Washington’s a bad example, because we have a 110-foot height limit. In San
Francisco, the hotel is 13 stories, so the apartments are starting maybe 250 feet up in the air.
And now you don’t have any apartments that don’t have height, light, and views.

The other thing that helps sell residential properties is services. We said “Well, how can we
solve this service problem? How do we convince people that they’re going to get great, great,
great service?” And Chris Jeffries hit on the idea of a luxury hotel. At the high end of the
market, there’s really two choices: Ritz-Carlton and Four Seasons. Ritz and Four Seasons are
clearly the best hotel operators. So we’ve approached both, and we’re doing deals with both.

Business Model
Millennium Partners was one of the several hotel owners for whom The Ritz-Carlton managed
properties. The Ritz-Carlton charged management fees that were typically 3% of gross revenues,
augmenting their income stream with revenues from land rent, resort timesharing, franchise fees,
management incentives, and profit sharing.2 While there were many independently owned
and operated luxury hotels around the world, The Ritz-Carlton and Four Seasons were the two
most internationally recognized chains serving the highest end of the market.

Two key indicators of success in the hotel industry were the average daily rate (ADR) and the
revenue per available room (RevPAR; see Exhibit 2). While the ADR was bounded on the upper end
by what the local markets would bear, RevPAR was influenced by both ADR and occupancy rates.
Filling hotel rooms was crucial, and The Ritz-Carlton’s general managers aggressively pursued their
two main customer groups: (1) independent travelers, and (2) meeting event planners.

Guests
Independent travelers, whether for business or pleasure, were courted in a variety of ways. For
instance, when McBride was the general manager of The Ritz-Carlton in Kuala Lumpur, he greeted
travelers at the airport with mimosas and discount coupons presented on silver trays, serenaded
them with piano concertos, and even created a hotel room in the airport, complete with an armoire,
bed, television, and other accoutrements representative of the hotel’s furnishings. As he prepared for
the opening of the new hotel in Washington, D.C., McBride held an afternoon tea in Washington

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Circle, with 100 ambassadors, prominent citizens, and members of the media enjoying the city’s
famed cherry blossoms as they rode to the tea in horse-drawn carriages and open trolleys.

Additionally, McBride worked to attract business travelers to The Ritz-Carlton. In Kuala Lumpur,
he introduced the “Technology Butler,” which comprised a staff of technicians available 24 hours a
day to assist guests with computing problems and other technological difficulties. In Washington,
McBride created a concierge desk at the Delta Shuttle at National Airport, implementing airport
check-in procedures which provided customer convenience that outpaced the competition.

Beyond the individual initiatives of general managers, The Ritz-Carlton worldwide focused on the
role of meeting events in attracting independent business travelers. The Ritz-Carlton recognized that
event attendees were previewing the hotel, making every interaction they had during their stay
another step in a “progressive trial.” This perspective reflected the organization’s recognition that
their product pipeline was different from those of many others—the customers had to come to them.
Because they attracted many individual guests at once, meeting event planners were seen as “the
vital few” customers, representing a small number of organizations that held many large meetings in
various locations around the world. These “vital few” accounted for 40% of annual sales income.
According to Patrick Mene, The Ritz-Carlton’s corporate vice president of quality:

Our event business pays the mortgage. The individual traveler helps us with our
profitability. The nature of our business is that a guest room and space is the most perishable
product we have. An apple left unsold today can be sold tomorrow, but a room night lost
today is lost forever—it’s an extremely perishable product. That’s why the meeting business is
so desirable, because it is presold, it’s contracted, and it’s a growing market. It’s a more
controllable segment of our business.

Management Contracts
Having a strong meeting events business helped The Ritz-Carlton maintain profitability and
provided property owners with acceptable returns on their investments (typically 10% to 12%,
unleveraged). Nevertheless, the expense involved in operating luxury hotels (see Exhibit 3)
sometimes strained relations between the management company and the property owners.

During the early 1980s when the hotel industry was growing at a healthy pace, traditional
management contracts tended to meet the needs of both owners and operators. However, owners
throughout the hotel industry had been agitating for more voice in how their properties were
managed. A strong supply of management companies and a sudden decline in hotel demand led to
owners gaining leverage in the management contract negotiation process,3 a change that was
facilitated by the U.S. real estate crash of the late 1980s. Many property owners lost their
investments, some of whom had contracted the services of The Ritz-Carlton.
In fact, had it not been for such difficulties, The Ritz-Carlton might never have been working with
Millennium Partners on the new Washington, D.C., multi-use facility. The Ritz-Carlton had
previously operated a hotel in that city, but the owner, Saudi Arabian sheik Abdul Aziz bin Ibrahim
al-Ibrahim, sued the company in 1995, alleging that The Ritz-Carlton operated for its own profit to
the detriment of the property owner’s interest. Mene provided his perspective on the situation:

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The lawsuit involved four hotels located in New York, Washington, Aspen, and Houston,
all owned by the same person. It made all the major business publications. Quite frankly, the
owner just paid too much for these hotels. Our performance was noble, but he wasn’t going to
get his return on investment for a while, and his advisors never told him that. He just paid too
much for the hotels and wanted to shift the blame to us. It took a little bit of luck, although we
did walk away from him. I don’t want to say the owner relations are adversarial in a typical
hotel contract, but they can become strained.

Quality at The Ritz-Carlton
When Patrick Mene joined The Ritz-Carlton in 1990 as the chief quality officer, his primary
mission was to integrate and prioritize the values and concepts of the Malcolm Baldrige National
Quality Award criteria at all the company’s hotels around the world. But before financial resources
could be allocated to operational process improvements, Mene had to convince Horst Schulze, The
Ritz-Carlton’s president and COO since 1984 (see Exhibit 4 for a partial organizational chart), of the
importance of system and process development. As Mene recalled:

When I got here, human resources was literally the dominant function in this company.
And I said, “Let’s take this—we hired the right person. They’re a perfect Lady and Gentleman,
they went through orientation. Let’s put them at the front desk. And the desk is too high to
work with, and the temperature is too hot, and the computer has the wrong information
coming in from another department—they can’t function.”

So for the next few years, Schulze would say to me, “Pat, you always try to take the human
element out of it.” And one day I was bold enough to say, “Yeah, you’re right. Because you
know what? If there were better people out there, you’d have found them by now. And I’m
going to show you that we can have a ham sandwich run a Ritz-Carlton.” Well, the battle lines
were drawn.

While The Ritz-Carlton continued to maintain a heavy emphasis on human resources, the total
quality management (TQM) philosophy began to permeate the organization. Using the Malcolm
Baldrige National Quality Award criteria as a set of guidelines, Schulze and Mene focused on a
variety of new activities and measures, including the cost of poor quality, continuous improvement,
quality planning, benchmarking, supplier certification, and quality audits. Other programs were
designed to meet specific customer needs, such as safety protocols to protect the children of guests,
and the Service Quality Indicators (SQIs) were established (see Exhibit 5).
One of the components of the SQIs involved guest-recognition procedures. As an owner, Collins
wanted to see that improved for the new Washington, D.C. hotel:

I pushed James [McBride] to hire more people than The Ritz-Carlton staffing plan would
lead them to hire in Guest Recognition. I think it’s the single most important thing we can do.
If a guest came in, got what they wanted, and were recognized, all of a sudden that creates a
sticky relationship. It’s all about organizing your thoughts and creating processes to recognize
the person coming in to the hotel.

So after a certain number of visits to one of our Ritz hotels, guests will get a monogrammed
pillowcase. It will be in their room so that when they check in, they’ll go to their room and say,
“Oh, my pillow’s here. Isn’t that great!” And no one expects it, so the first time, it’s like
“Wow!” We’re doing something different from The Ritz-Carlton standard—we’re clearly
exceeding the standard. But they don’t force every owner to abide by that higher standard, so

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sometimes there is friction about raising the standard outside of the Ritz program. I want to
rethink it, rethink it all from start to finish. And it just drives them crazy.

Even so, the standards The Ritz-Carlton had already established were recognized as outstanding
(see Exhibit 6). The company applied for and won the Baldrige Award in 1992, becoming the first
organization in the hospitality industry to receive the coveted honor. The extensive feedback report
from the Baldrige evaluators identified an additional 75 areas for improvement and, using those
suggestions as action guidelines, The Ritz-Carlton applied for and won the award again in 1999,
becoming only the second American company to earn the distinction more than once. Schulze
expressed his belief in TQM:

Winning this award confirms that quality is not a short-term approach to doing business.
Instead, it is a road map that allows us to achieve the highest customer and employee
satisfaction in the industry. Continuous improvement is absolutely critical. If managers are
not improving something every day, they are on a death path. Companies that are plateauing
because of traditional management will die. Period.

Human Resources at The Ritz-Carlton
The way The Ritz-Carlton viewed its employees was a distinguishing hallmark of the
organization. According to Leonardo Inghilleri, the corporate vice president of human resources:

We respect our employees. The issue of respect is a philosophical issue that is driven by
our leadership. You have to have a passion for people. If you have an accounting approach to
human resources, then you’re bound to fail. If you look at an employee and say, “He’s a full-
time equivalent, he’s an FTE; he is eight hours of labor,” I think that’s immoral. An employee
is a human being who doesn’t only fulfill a function but should also have a purpose. So a
successful business is one that is capable of enlisting an employee not only for his muscles and
his labor, but also for his brain, his heart, and his soul.

In hotels that were up and running for at least a year, The Ritz-Carlton’s annual turnover rate was
only 20%, compared with the hotel industry average of 100%, while new hotels experienced turnover
rates between 20% and 25% during the first 60 days. Inghilleri believed that it was his company’s
deep respect for its employees that led to their satisfaction with and commitment to the organization.
The Ritz-Carlton was so intent on treating their employees well that a “Day 21” event was held as a
process check three weeks after any new hire’s start date. During that session, the company assessed
the degree to which it had lived up to the promises it made to its employees during orientation and
initial training.
One of those promises included opportunities for career advancement, which were abundant at
The Ritz-Carlton. Corporatewide, 25% of the organization’s managerial workforce began their
careers at The Ritz-Carlton as hourly employees, such as dishwasher, housekeeper, and restaurant
server, or as hourly supervisors. For example, Kate Monahan advanced from reservations manager
to general manager: “Fourteen years ago, I set out to find a job—but what I began was a career.
Along the way, The Ritz-Carlton has nurtured and maximized my talent.”4 Similarly, Alex Garza
began as a line cook and eventually became an executive sous chef. As Garza stated:

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The Ritz Carlton has been a kind and generous employer. I have always been treated fairly
and as a gentleman, with the utmost respect for my talents. Because this organization cared
about my career path and my goals from the outset, and because it has demonstrated respect
for my talents along the way, I have been able to grow. At The Ritz-Carlton, opportunities for
advancement are everywhere. It’s up to you how far you want to go.5

Through the extensive formal and informal training offered by The Ritz-Carlton (see Exhibit 7),
employees were prepared to fulfill their current obligations and to accept positions of greater
responsibility and accountability in the future. Employees with advancement ambitions were
encouraged to cross-train and learn about as many different aspects of the organization as possible.
Performance at The Ritz-Carlton was not only assessed against the established Service Quality
Indicators but also managed by the employees themselves. As Inghilleri explained:

We have created an environment where there is no fear of retribution, an environment
where employees understand that their responsibility is not only to fulfill functions but also to
have a purpose. One of their purposes is to improve the system. When you have a good
person and you create a good environment for that person, he or she doesn’t come to work to
do a bad job—they come to work to do a good job. So it doesn’t make sense for us to punish
people if something goes wrong.

We verify whether the problem is a lack of resources or a lack of training, and then we
address the problem accordingly. Our employees are taught from the very beginning that
there is nothing more exciting than fixing a mistake or defect. They want to see the defects,
they want to find out what they are, because once that’s known, they can be corrected. We’ve
never had a problem with people hiding mistakes, because it’s just not the culture of the
company.

In addition to employees monitoring their own performance, individuals were recognized for
outstanding work in a variety of ways, including small awards given within departments, as well as
larger rewards that occurred at the hotel level. For instance, each year every hotel identified
members of a “Five-Star Team,” each of whom received five complimentary nights at a Ritz-Carlton
hotel of their choice, $500 to spend, and round-trip airfare for two.

The Ritz-Carlton Hotel-Opening Process
According to one manager at The Ritz-Carlton, “Running an ongoing operation is a very different
thing from opening a new hotel. They are actually two different core competencies.” The processes
and focus of activity for creating new hotels were two-pronged: one dealing with the development of
the site itself, the other involving the human resources processes necessary to get the hotel up and
running. The entire hotel development process was assessed against Performance Quality Indicators
(PQIs; see Exhibit 8), the 10 defects identified by The Ritz-Carlton as most likely to lead to problems
with both quality and financial performance. Mene noted that while developing a hotel was “a very
complex, cross-departmental, cross-functional, cross-company process in general, the PQI represents
the key pitfalls.”

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The Property
Many decisions had to be made when The Ritz-Carlton set out to open any new hotel, including
site selection, concept/new-product development, feasibility studies, and management contract
negotiation. When explaining the importance of site selection, Mene succinctly stated, “I mean, let’s
just put it this way. What if we build a 300-room hotel where there’s no hotel needed at all? You’re
dead. It’s done. It’s over.” The new Washington, D.C., location was desirable because of its
proximity to several sites of interest, such as the White House and Capitol Hill, Embassy Row, and
the Foggy Bottom Historic District; Washington’s status as a global destination; and the potentially
strong clientele base of foreign diplomats and local residents.

Feasibility studies were conducted that identified the primary target customers, as well as their
wants, needs, and expectations. Then financial evaluations determined the cost to the developer and
the price charged to the customers—two key issues for consideration prior to moving ahead. All of
this activity was carried out in a time-pressured environment. As Mene noted: “Late feasibility
studies are deadly, because the developers may be talking to our foremost competitor and they may
be faster with the feasibility study than us. We’re really in competition here.” Once a contract had
been signed, construction on the new property began, with both The Ritz-Carlton and the owners
participating in decisions regarding the development.

Market Customization
In addition to general concerns about the property, The Ritz-Carlton had to customize each hotel
to meet local market demands. As McBride elaborated, “There is great credence given to the
importance of taking local information and then adapting to it. That’s what we learned in Asia, and
that’s what I’ve been doing for six years—adapting locally to do business there.” One of the
adaptations that occurred at the new Washington, D. C., hotel involved the Secret Service walking the
site and discussing the planning of entrances and exits with the developers. Given the likelihood of
foreign diplomats and ambassadors being guests of the hotel, security design became an issue of
potential international importance.

Innovations for the savvy guests the hotel expected to attract took more creative turns as well. For
example, McBride planned to link services provided by the hotel’s main restaurant, Kobalt, to the
Internet. Customers would be able to go to KobaltExpress.com where they could order their menus
ahead of time and select the table they would like to reserve, while Kobalt@home.com would allow
condominium residents to order meals to their suites. McBride also planned to incorporate an
exhibition kitchen into the Kobalt, explaining, “This restaurant is not going to be a traditional Ritz-
Carlton restaurant.”

That was not the only aspect of the new hotel that broke with tradition; according to Collins,
Millennium Partners took an active role in defining the interior spaces: “We picked out all the art.
You won’t see one English hunting scene in this hotel—and it’s been painful for the Ritz. Their
competition is the Four Seasons, and the Ritz has been resting on its laurels—‘We’re an English kind
of hotel’—and that just is not going to get it done in the 2000s. It’s just not what people want.”

Millennium Partners’ choices of artwork resulted in a collection valued at about $2 million, including
hand-blown glass designs by Seattle’s Dale Chihuly. The highest thread-count Egyptian cotton fabric
was used for all the linens, down comforters covered each bed, and the bathrooms were tiled in beige
and white marble. Further breaking with traditional Ritz-Carlton designs, the property contained a
34,000-square-foot Japanese garden complete with a cascading waterfall, bamboo plants, and willow
trees.

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Staffing the New Hotel
The property owners had the right to approve the individuals nominated by The Ritz-Carlton for
three executive positions: general manager, director of marketing, and controller. Once McBride was
selected as the general manager, he was instrumental in choosing the additional members of the
hotel’s executive committee, almost all of whom had experience at other Ritz-Carlton properties.
These leaders were in place about two and a half months prior to the scheduled hotel opening.

The executive committee then selected their functional managers, who were, in turn, primarily
responsible for hiring line-staff members. In hotels that were already operating, the selection process
was often inverted, with the line staff selecting their leaders from a pool of candidates. Similarly,
line-staff applicants typically were selected and trained by relevant team members, but for new-hotel
openings, the process was much more structured and hierarchical.
Millennium Partners’ concerns regarding the hotel’s new staff centered on the distinction between
effectively opening and running a hotel, as Collins explained:

I’ve got to tell you that I love James McBride. James McBride is just fabulous. He’s
successfully opened up lots of Ritz-Carltons. But a year from now? We’ll have done it for 365
days, and the edge will be off a little bit. The problem in the hotel business is that you have to
fill it up every single day. So somehow you have to put your game face on and be 99% every
single day. But even then, that means you’re ticking off a customer every single day. I don’t
know how you do it a year out, two years out, five years out. I don’t know how you keep it
sharp. And that’s the trick.

As The Ritz-Carlton’s president and COO, Schulze was all too aware of the difficulty of keeping it
sharp. Having worked his way from a waiters’ apprentice and dishwasher to the top of one of the
world’s best hotel companies, Schulze knew firsthand how hard it could be for employees to
maintain their motivation to deliver exceptional service to customers every single day, and how
difficult it could be for managers and leaders to keep morale up after the fanfare of a new-hotel
opening. To help minimize failures in service delivery, Schulze focused on key human resource
practices, particularly employee recruitment, selection, and training.

Personnel recruitment A wide variety of tools was used to attract applicants for the staff
positions at the new hotel. McBride was active in the recruitment process, dining at The Ritz-
Carlton’s arch-competition and giving deserving servers cards that read “The Service You Just
Provided Was First Class!” on one side and contained job-application information on the other. More
traditionally, targeted ads for food and beverage personnel were run in the newspapers of major cites
(e.g., New York and San Francisco), while the community within Washington, D.C., also provided
fertile ground for potential employees. The first hospitality high school in the United States was
located in the area, and The Ritz-Carlton also interviewed individuals in welfare-to-work programs.

For positions that required technical expertise or high-level service delivery, individuals with
significant prior experience were hired. For more entry–level positions, novices to the hospitality
industry were acceptable. As Marie Minarich, the hotel’s human resources director, said: “If they
have the talent, and if they want to serve people, we can train them. We can teach them the skills
they need to perform any number of different functions. As long as we make sure that we choose
people who fit our culture, we can work with them.”
Ritz-Carlton job fair A two-day mass recruitment occurred on August 22 and 23, 2000, from
8:00 a.m. to 8:00 p.m. and was billed as a “Ritz-Carlton Job Fair.” Individuals who had previously
applied, as well as those who had not, were invited to the site (still under construction at the time)

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where they went through the selection procedure. Throughout both days, the goal was to treat
applicants to a personal demonstration of the service-oriented culture that made The Ritz-Carlton
famous.

At the Foggy Bottom Metro stop, three uniformed Ritz-Carlton representatives stood by large
placards advertising the job fair, ready to provide directions to the site. The path between the Metro
and The Ritz-Carlton was marked with cobalt blue ribbons. Just outside the entrance to the building,
applicants arrived at the “Warm Welcome” station, where they were greeted at the door by one of
several employees who wished them luck and escorted them past a violinist into the lower level of
the hotel where the meeting rooms had been outfitted. Greeters then escorted applicants to the
registration area, where Claude Hedspeth provided entertainment with his electric piano. Despite
performing for over 25 years, this was the first time he had ever played at a job fair.

In the waiting room, where beverages and snacks were available, a Ritz-Carlton video was
running in which Schulze talked about his early days as a dishwasher and other Ritz-Carlton
employees described their experiences at the company. After the applicants provided basic
employment information, they went through a standardized selection procedure that first involved
the administration of a screening questionnaire. Those who made it past the initial screening
proceeded on to a professionally developed and validated structured interview. Each individual was
then personally escorted to “Fond Farewell,” where they were thanked for applying, given miniature
Ritz-Carlton chocolates, and escorted out of the building.

By 2:00 p.m. on the first day, over 400 individuals had been through the process, and everyone,
from McBride on down, pitched in to serve as escorts, paperwork runners, and interviewers—and
that was before the local news media aired a blitz of stories about the hotel. Over 10 years had
passed since a luxury hotel opened in Washington, D.C., and television crews swarmed the job fair.
The aftershock was felt on the second day, when 1,500 individuals showed up to compete for
positions. By the time all was said and done, 2,300 people had been through the selection process in
24 hours, while another 1,700 had already completed the application process prior to the job fair.
These were impressive numbers, especially given the local unemployment rate of only 5.4%.6
About
400 people were eventually hired, which made getting a job at The Ritz-Carlton about as likely as
being accepted as a Harvard undergraduate.
Individuals who did not make the cut were treated the same as everyone else during the job fair,
as Inghilleri explained:

We try to make sure that those we don’t hire are treated really well. They may also be sons
and daughters of our customers, we don’t know. So why would I mistreat them? If someone
is not hired and we just disregard them, what does that accomplish? You create someone in
the community who looks at you and says, “Those guys are morons. They are arrogant
imbeciles who don’t understand who I am, who didn’t value me as a person.” We don’t want
that.

For the new hires, The Ritz-Carlton utilized a pre-employment call-back process to reduce the
attrition that often occurred during the lag between the job offer and the start date (see Exhibit 9).
During this phase of the employer-employee relationship, new employees were treated as customers
with their own unique set of needs, and the hotel’s managers were accountable for their satisfaction.

10


The Seven Day Countdown
The Seven Day Countdown was a result of the evolution and refinement of the hotel-opening
process, which became more solidified in the late 1980s to early 1990s when the hotel chain was
opening many new properties. Standardization brought greater efficiency and relieved some of the
burden placed on new managers and leaders responsible for ultimately running the hotel.

Individuals’ first encounter with the organization as employees occurred over a month after they
had been hired, when they showed up for the beginning of the Seven Day Countdown prior to the
opening of the hotel. The first two days were devoted entirely to orienting employees to The Ritz-
Carlton culture and values, while the remaining five days involved more specific skills training and
trial runs of service delivery. According to Collins, ensuring that everything was perfect on opening
day would be a challenge:

There’s all this construction activity going on around here, finishing floors, testing the fire-
alarm system. And they have 400 people they have to convert to Ritz-Carlton employees in the
next seven days. They have to be trained and dipped into the culture of The Ritz-Carlton so
that on day one when Ms. Jones checks in, she’s getting a true Ritz experience. Seven days.
I’ve told James I just don’t know if that’s enough time.

To help the new staff members navigate their way through the demanding Seven Day
Countdown, The Ritz-Carlton provided each of them with a “Paper Palm” (see Exhibit 10). Inghilleri
explained the rationale behind the countdown’s organization:

We have a very slow orientation process that aligns the worker with the mission of the
company. The reality is that, as an adult, you only change your behavior from a significant
emotional experience, and otherwise you don’t change. When you hire someone to start a new
job, it is a significant emotional experience for them, so they will be attentive and receptive to
behavioral changes.

But the size of the window of opportunity that the company has to drive home new
concepts is limited. So if you waste the first few hours of the first few days discussing
anything other than values, you’re wasting your opportunity. That is why in our orientation,
the first thing we do is discuss values.

Day One: Staff Orientation
On the first day of the countdown, new employees joined other members of their divisions
outside the hotel for what can only be described as a pep rally. Carrying signs and chanting (“House-
keep-ing, House-keep-ing”), each division vied to be the loudest, most enthusiastic group of new
employees. The kitchen staff had the advantage, banging out Stomp-worthy rhythms on their pots
and pans. At least one manager made a brave attempt at turning cartwheels along the covered drive
leading to the entrance of the new hotel, while others ran from one end of the line to the other,
encouraging more cheering.

After several rounds of “the wave” and chants of “D-C-Ritz, D-C-Ritz,” the staff members
eventually entered the building. As they slowly wound their way downstairs toward the ballrooms
where their first training sessions would occur, the employees heard the sound of enthusiastic
applause. It was coming from the hotel’s managers, who lined both sides of the curved marble
staircase. Many times over, each employee was sincerely welcomed as a new member of The Ritz-

11


Carlton family by the scores of managers who smiled warmly and said, “We’re so happy you’re
here,” “Welcome,” “I’m so glad you’ve come.”

Once inside, everyone gathered in the largest ballroom, where video cameras were hooked up to
big-screen TVs providing a simulcast of all the activity. Recordings of Sting singing “We’re starting
up a brand new day . . .,” Queen’s “Another One Bites the Dust,” and the always-popular “We Are
the Champions” played as the employees congregated. Once everyone was present, McBride
introduced the hotel’s leadership team, followed by The Ritz-Carlton trainers, who had come from 23
different countries around the world for the countdown. Individuals chosen as trainers represented
the “best of the best” of The Ritz-Carlton worldwide—all of whom had significant experience
opening new Ritz-Carlton properties. Introductions progressed to the corporate steering committee
and then to the Millennium Partners representatives. Finally, McBride spoke to the assembled,
immediately conveying to them the importance of opening the hotel at the highest level possible from
day one: “We will open as the finest hotel in Washington, D.C., without a doubt. We are like
Olympic gymnasts who have been training for years and years. Then it all comes down to the big
performance, and the gymnasts must stick their landings—otherwise, they are not excellent. We will
stick our landings. We will be excellent.”

Next, the new employees watched a video in which Schulze and others described the hotel
company’s history, philosophy, and values, followed by a second tape that described The Ritz-
Carlton’s milestones, including awards they had won and new hotels they had opened. The applause
and cheering were abundant when The Ritz-Carlton, Washington, D.C., appeared on the screen.

Schulze’s Address
Schulze entered the room to a standing ovation as Queen’s “We Will Rock You” blared over the
speaker system. Addressing all the employees of the new hotel, Schulze explained his philosophy of
being a high-quality service organization:

You are not servants. We are not servants. Our profession is service. We are Ladies and
Gentlemen, just as the guests are, who we respect as Ladies and Gentlemen. We are Ladies
and Gentlemen and should be respected as such.

I grew up in a small village in Germany. When I was 11 or 12, I decided to go into the hotel
business—I don’t know why. My mother told me, “The guests are very fine, important
people.” To me, they looked like gods. My knees were shaking. I was scared. As the months
went by, I never stopped seeing them as fine ladies and gentlemen. But when our maitre d’
dressed impeccably, and spoke to them in fluent English, German, or Spanish, it became clear
that he was as much a gentleman as anyone in the room, because of the excellence with which
he did his job. If we do what we do right, we become as important as they are.

This was how the employees learned the genesis of The Ritz-Carlton motto (“We Are Ladies and
Gentlemen Serving Ladies and Gentlemen”). According to Schulze, the motto was a “deeply
believed feeling and demand on the organization,” a promise by the organization that everyone
would be respected as a lady or a gentleman. It was also a demand on all employees, especially
managers and leaders.

The Gold Standards
The motto was one part of The Gold Standards (see Exhibit 11), implemented by Schulze in the
mid-1980s. These standards included The Credo, The Three Steps of Service, The Motto, The

12


Employee Promise, and The Twenty Basics, which were designed to focus employees on the core
company values. According to Schulze, when an employee adopted The Credo, that person was in
effect saying, “This is who I am from now on.” Different aspects of The Gold Standards were
reinforced daily through departmental “lineups,” which occurred at the beginning of every shift, in
every hotel, around the world. They were used to reinforce the company’s philosophy and to repeat
the foundation of the business over and over in order to build the habits necessary for employees to
deliver the highest level of service demanded by The Ritz-Carlton. Inghilleri explained the
importance of the daily lineups:
Our employees are on the front lines. They are always on the battlefield. So you’ve got to
nourish them on a daily basis—you have to heal the wounds of being on the battlefield daily.
Otherwise, they’ll forget the real reasons they are there.

After cleaning 16 rooms to our standards, you are exhausted. You come back to work the
following morning, and if I don’t remind you that the customers are important, that being nice
to them is critical, that eliminating defects is paramount, that the genuine care of the customer
is crucial, well, then you’ll forget. You’ll think that you just come to work to clean rooms.

Service Philosophy
Complementing the concepts in The Gold Standards, Schulze further explained The Ritz-Carlton
philosophy to the new employees during their first day of orientation: “We are not in the hotel
business. The hotel business is about selling rooms, selling food, selling the bar. We do those things
incidentally, but our business is service. We charge for service. Our commitment to our customers is
excellence in service. Service is our profession.” During his address to the employees on their first
official day as members of The Ritz-Carlton, Schulze also set the stage for how they could expect to be
treated within the organization:

For these next few days, we will orient you to who we are—our heart, our soul, our goals,
our vision, our dreams—so you can join us, and not just work for us. You have a right to know
who we are and what we think. You have a right to know our hopes, our dreams, and our
goals.

We will get a great hotel for our guests, but what about us? We should have a great work
environment, too. Besides the physical setting, the work environment is created by you—the
work environment is the people who work here. We need to create a good work environment
by respecting each other. But things go wrong. As soon as two people come together, conflict
will arise. It’s not the fact that we have conflict—it’s what we do with it. Talk to your
manager. It’s not “them” or “they.” We all have the same dream of excellence; we all have the
same goal: to be successful.

Leadership Orientation
After spending time with all the employees together, Schulze conducted the Leadership
Orientation for managers, and the tone changed:

This business is created for one reason—to make money. This is your role. You have
accepted the role, in the hotel business, to be businesspeople. No one in the world knows more
about what our customers want than we do. We survey them every four weeks. What do
these customers want? A clean hotel. I walk in hotels, see something on the floor, and I see
you walking by it! It’s incredible—inconceivable—for us to know what customers want and to

13


not do it. We still only deliver 92% of customers who are satisfied. That gives us occupancy of
80%. Why not celebrate? Only 8% are not satisfied.

Of those, 2% to 3% want things we cannot do, or things that, if we did them, would
dissatisfy all of the other customers. But 5% represent satisfaction that we want. Those 5% are
dissatisfied because of stupid, pathetic defects that are repeating—stupid, pathetic defects that
you should have eliminated permanently. That 5% translates into 200,000 dissatisfied
customers. That is an army—attacking us—saying that we are not good. If we satisfied this
5%, within three years we’d run at 88% occupancy. What does 88% mean in dollars? Three
hundred million to the bottom line. We are leaving $300 million on the table because of 5%
defects.
In addition to a strong commitment to the bottom line, Schulze saw leaders as having deep
obligations to the rank-and-file employees:

Orientation is a key process to make sure you have the right employees. Why? Because an
employee joins you open minded. Share with them what you dream about, what you wish for,
your heart and soul, and then ask them to join you in your mission. They have a right to know
who you are, what your dreams are.

People have a right to come to work for a purpose. The chairs that you are sitting on are
doing work. If you don’t give your employees a purpose, you make them chairs. If you just
send them to work without a purpose, it’s immoral.

Schulze’s intense focus on purposeful work inspired many Ritz-Carlton employees to remain
committed to the organization. For example, Vijay Singh explained his reasons for staying with the
company: “I joined The Ritz-Carlton eight years ago because of a statement I heard made by Horst
Schulze: ‘I come to work for two reasons. One, to achieve excellence. The other, to achieve excellence
with friends.’ I adopted this philosophy in my own life and have stayed with The Ritz-Carlton
because Mr. Schulze has not deviated from his vision.”7

Day Two: Departmental Vision Sessions
On the second day of the Seven Day Countdown, employees in each functional area met for an
introduction to their new departments. Group exercises were used to help the employees learn more
about one another, their likes and dislikes, and how they could function together as an effective unit.
Schulze kicked off the vision sessions for each department by asking the groups what they wanted to
be in a year. The answer was invariably “the best,” and Schulze started the process (later taken over
by the managers) of specifying what being the best would mean for each area. In talking with the
employees responsible for the bar and in-room service, Schulze explained:

In the case of the bar, customers are entering your room, but they are not coming for you.
They are not coming to drink—they have drinks in their rooms and at home. They are not
coming to eat. They are coming to feel well. You have to understand their purpose. The
customer sets the pace; you capture the moments. You are in charge. Your charge is to help
customers feel well. Your ultimate responsibility is that each guest feels well when they leave
because of how you enhanced their life in the moment that you had to serve them.


In in-room service, you are entering their home, which they have rented. It requires a little
different style, because it’s their home, their private space. Ask them, “May I enter your
room?” Part of being a lady and a gentleman is to treat the situation as a professional. They
want you to leave as soon as possible. Ask them, “May I put the tray down here?” And be
sure to thank them as you’re leaving: “Thank you for allowing me to serve you.” I want you
to think about how you train yourself. There is only one way of teaching—self-teaching.
Think, when you’ve left, where are you in creating a fine memory with your guest by how you
behaved in the room?

Days Three through Seven: Skills Training
For the next five days, the hotel’s leadership team, trainers, and managers met each morning at
6:00 a.m. to review the day’s training activities and to resolve any difficulties that had arisen.
Employees in the different functional areas were given a “Warm Welcome” by their managers at 8:30
each morning and a traditional Ritz-Carlton “Fond Farewell” every evening. During the first two of
the remaining five days, uniform fittings were scheduled, personal grooming sessions were
conducted, and employees were introduced to the daily lineup procedure.

All employees attended a session on the anticipation and handling of guest requests, conducted
by McBride, while each department continued to formulate and refine its own philosophy and
statement of goals. Overviews within functional areas oriented the new staff to the big picture within
their divisions. Everyone received “life safety” instruction, was treated to a wine tasting, and enjoyed
a product show which allowed each employee to learn more about the materials that would provide
creature comforts to their guests.

“Instant guest pacification” was a Ritz-Carlton basic, and on Day Four all new employees were
instructed in the standardized procedure for “Handling Guest Difficulties.” Employees were trained
to immediately break away from their normal activities to solve a customer’s problem, to use their
empowerment in designing an appropriate solution, and to involve and follow up with other
departments whose help was needed. Each problem was documented on a Guest Incident Action
form in which “guest temperature” was recorded before and after the event on a scale that ran from
“livid” to “calm”; these forms were used for daily communication and process improvement (see
Exhibit 12).

The last three days of the Seven Day Countdown was when departmental technical training
occurred. Employees learned the details involved in performing their jobs to the standards set by
The Ritz-Carlton, and everyone was expected to master their department’s key production processes.
Employees arrived in two shifts, dressed in their full uniforms, and every employee practiced his or
her job as if they were serving real customers. For instance, mock meals were served, trials were
conducted for check-in procedures, and housekeepers prepared rooms for “guests.”

Members of the corporate steering committee observed every trial run, from housekeeping to
restaurants. They were looking for any flaws in service delivery that kept it from being as sharp and
crisp as The Ritz-Carlton demanded. Their observations were passed on to the trainers, who
provided any necessary additional one-on-one or division-level training. Inghilleri recalled occasions
when Schulze stepped in to assist a struggling employee: “He was just great. He’d go into a
restaurant, and he’d say, ‘OK, let me show you how this job is done,’ and he’d give a perfect
demonstration. When the president of your company is showing you how to do your job, you are
really going to be paying attention.”

15


Recognizing that their standards of service were extremely high and that their goal of opening as
a top-notch hotel right from the start was a tall order, The Ritz-Carlton tried to protect their
employees from feeling overwhelmed by controlling the occupancy rate. Inghilleri explained:
The first month of operations, we may open the hotel with 50% occupancy. Then we’ll
increase occupancy monthly, so it takes us somewhere between three and four months to reach
80%. But we hire, in the very beginning, as if we’re already operating at 80% occupancy.

This allows us to reduce the number of tables a waiter has to serve, or the number of rooms
a housekeeper has to clean. It is more important that we set the standards immediately. They
have to do their jobs perfectly, even if it takes them longer; productivity will increase as they
get more and more comfortable. Flawless execution is the goal, and then speed will come.
This practice also allows us to offset the inevitable minor turnover that we experience shortly
after opening.

On the day between the end of the Seven Day Countdown and the grand opening, employees
showed up in casual attire for The Ritz-Carlton two-hour pep rally, marking the transition between
practice runs and real service delivery. The next day, on October 11, 2000, the Washington, D.C.,
Ritz-Carlton Hotel opened for business.

Dilemma
McBride sat in his new office in Washington, reflecting on the concerns that Collins had
expressed, with his usual blunt style and candor, about the Seven Day Countdown. Collins
questioned whether the seven-day time frame limited the hotel’s ability to open at a higher
occupancy rate and to reach 80% occupancy in a shorter amount of time. Since the Seven Day
Countdown was only a small part of the pre-opening budget (see Exhibit 13), the costs might well be
worth the benefits. Because Collins wanted to ensure that the service established was flawless and a
real draw for potential condominium residents, he questioned whether extra training would help the
employees to further polish their service skills.

McBride acknowledged that the $700 million investment made by the Millennium Partners in six
Ritz-Carlton-managed properties certainly gave Collins the right to voice his opinions. But it was one
thing to change the kind of art in the hotels—changing the processes that seemed to finally join
quality control and human resources in a perfect balance was something else entirely.

It was difficult to train new hires to meet the high expectations of The Ritz-Carlton service
standards in only seven days, but that was how The Ritz-Carlton worked. True, sometimes the
countdown occurred as the building itself was being completed. Sometimes, it seemed like they
barely made it under the wire for opening day. Maybe the training should be longer, but what would
that mean for The Ritz-Carlton? McBride would be responsible for opening the second Millennium
Partners-owned Ritz-Carlton hotel, in Georgetown, at the end of 2001. Should he try changing the
Seven Day Countdown process, which was a worldwide best practice for the company?

16


Exhibit 1 Locations of Current and Future Ritz-Carlton and Four Seasons Properties
Asia/South Pacific Europe/Middle East
The Ritz-Carlton Four Seasons The Ritz-Carlton Four Seasons
 Bali  Bali (2 resorts)  Berlin  Berlin
 Hong Kong  Hong Kong  Istanbul (2001)  Istanbul
 Kuala Lumpur  Kuala Lumpur  Sharm El Sheikh,  Sharm El Sheikh (2001)
 Shanghai  Shanghai (2001) Egypt
 Singapore  Singapore (2 hotels)  Barcelona  Alexandria, Egypt (2004)
 Doha, Qatar (2001)  Amman, Jordan (2002)
 Dubai, United Arab  Beirut (2004)
 Osaka  Bangkok Chiang Mai at Emirates  Budapest (2002)
 Seoul Mae Rim Valley  Dusseldorf  Cairo (1 hotel existing;
 Jakarta  Wolfsburg, Germany one planned for 2002)
 Maldives at Kuda Huraa  Dublin (2001)
 Taipei  Lisbon (The Ritz,
 Tokyo managed by Four
 Sydney Seasons)
 London
 Milan
 Paris
 Prague (2001)
 Riyadh, Saudi Arabia
The Americas and Caribbean (2002)
The Ritz-Carlton Four Seasons The Ritz-Carlton Four Seasons
 Atlanta (2 hotels)  Atlanta  Laguna Niguel, CA  Hualalai, HI
 Boston (1 hotel; Boston  Boston (2002)  Las Vegas, NV
Common, 2001)  Marina del Rey, CA  Los Angeles, CA (2 hotels)
 Houston (2002)  Houston  Montreal, Canada  Mexico, D.F.
 New York (Central Park  New York (2 hotels)  Naples, FL  Miami, FL (2002)
South, 2002;  Naples Golf Resort  Newport Beach, CA
Downtown, 2001) (FL, 2001)  Papagayo Peninsula,
 Palm Beach, FL  Palm Beach, FL  New Orleans, LA Costa Rica (2002)
 Philadelphia  Philadelphia  Pasadena, CA  Punta Mita, Mexico
 San Francisco  San Francisco (2001)  Pentagon City, VA  San Diego, CA
 Toronto (2003)  Toronto  Phoenix, AZ  San Miguel, Mexico (2003)
 Washington, D.C.  Washington, D.C.  Rancho Mirage, CA  Santa Barbara, CA
(Foggy Bottom;  Reynolds Plantation,  Scottsdale, AZ
Georgetown, 2002) GA (2002)  Seattle, WA
 Amelia Island, FL  Austin, TX
 Rose Hall, Jamaica  Vancouver, Canada
 Cancun, Mexico  Caracas, Venezuela
 St. Louis, MO  Whistler, Canada (2003)
 Cleveland, OH (2001)
 St. Thomas, Virgin
 Coconut Grove, FL  Chicago, IL (one Four
Islands
(2002) Seasons; The Ritz,
 San Juan, Puerto
 Dearborn, MI managed by Four
Rico
 Grand Cayman Seasons)
 Sarasota, FL (2001)
 Half Moon Bay, CA  Dallas, TX
 South Beach, FL
(2001)  Grand Exuma, Bahamas
(2001)
 Kapalua (Maui, HI) (2002)
 Tyson’s Corner, VA
 Key Biscayne, FL
(2001)
Source: Ritz-Carlton locations were provided by The Ritz-Carlton Hotel Company, L.L.C. Four Seasons locations were
obtained from www.fourseasons.com (accessed January 16, 2001). Locations in bold typeface are resorts; locations in
italicized typeface are hotels and multi-use facilities owned by the Millennium Partners.

17


Exhibit 2 Key Operating Statistics for The Ritz-Carlton and Four Seasonsa

1999 1998 1997
The Ritz- Four The Ritz- Four The Ritz- Four
Carlton Seasons Carlton Seasons Carlton Seasons

Occupancy Rate 75.4% 70.0% 72.5% 70.4% 76.7% 73.7%

Average Daily
Rate (ADR) $202 $266 $194 $248 $187 $243

Revenue Per
Available Room
(RevPAR) $152 $189 $140 $178 $145 $180

Sources: Ritz-Carlton data for 1999 and 1998 are from the 1999 and 1998 Marriott International Annual Reports. The
Ritz- Carlton figures for 1997 were calculated based on reported changes in figures in the 1998 Marriott
International Annual Report. The Four Seasons data was obtained from their 1999 Annual Report.
a
All Four Seasons figures were converted from Canadian to U.S. dollars using the average exchange rate for the relevant year
from International Monetary Fund data. Corporatewide figures were computed using weighted averages from the regionally
reported information in the 1999 Four Seasons Annual Report.

18

601-163 -19-

Exhibit 3 The Ritz-Carlton Washington, D.C., 2001 First-Year Monthly Budget Summarya

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC YEAR

Revenue Drivers
Room Nights Available ............ 9,300 8,400 9,300 9,000 9,300 9,000 9,300 9,300 9,000 9,300 9,000 9,300 109,500
Room Nights Sold ..................... 5,318 5,145 6,645 6,381 7,083 6,689 4,817 4,628 6,661 7,624 6,340 4,193 71,524
% Occupancy.............................. 57.2% 61.3% 71.5% 70.9% 76.2% 74.3% 51.8% 49.8% 74.0% 82.0% 70.4% 45.1% 65.3%
Average Daily Rate (ADR) ...... $305.32 $299.36 $312.08 $305.71 $305.44 $291.97 $263.08 $246.48 $322.76 $345.38 $302.88 $289.85 $302.44
Revenue Per Available
Room (RevPAR)......................... $174.64 $183.51 $223.14 $216.75 $232.75 $216.93 $136.48 $122.75 $238.84 $283.21 $213.23 $130.72 $197.49

Sales and Income
Rooms ......................................... 1,624 1,540 2,074 1,951 2,163 1,953 1,267 1,141 2,150 2,633 1,920 1,215 21,631
Food and Beverage.................... 1,314 1,195 1,686 1,721 1,957 1,907 1,146 1,047 1,747 1,949 1,510 1,617 18,796
Telephone ................................... 69 67 86 83 91 86 63 60 86 98 82 54 925
Retail ............................................ 12 11 15 14 16 15 11 10 15 17 16 27 179
Recreation/Spa .......................... 4 4 5 5 5 5 4 4 5 6 5 3 54
Garage ......................................... 111 107 138 132 147 138 100 96 138 157 131 87 1,482
Other Income.............................. 51 49 61 59 65 61 47 45 61 69 59 42 668
Total Revenue ........................... 3,184 2,973 4,064 3,965 4,444 4,166 2,637 2,403 4,202 4,929 3,724 3,046 43,736

Allocated Expenses
Rooms .......................................... 500 479 560 545 580 559 464 456 555 607 538 448 6,291
Food and Beverage.................... 1,049 1,011 1,315 1,339 1,478 1,460 977 917 1,354 1,484 1,210 1,303 14,898
Telephone ................................... 42 39 44 43 45 43 41 41 43 46 42 39 506
Retail ............................................ 12 11 13 13 13 13 11 11 13 14 14 19 157
Recreation/Spa .......................... 3 3 4 3 4 4 3 2 4 4 3 2 38
Garage ......................................... 105 98 117 113 121 116 101 99 116 126 113 94 1,321
Other Income.............................. 25 25 30 29 31 30 24 23 30 33 29 21 329
Total Allocated Expenses........ 1,736 1,665 2,083 2,085 2,273 2,224 1,620 1,549 2,114 2,314 1,950 1,927 23,540

Unallocated Expenses
Administration and General ... 247 229 267 252 266 249 226 223 262 277 250 245 2,994
Marketing and Sales.................. 222 193 229 224 233 220 199 198 231 244 222 213 2,628
Heat, Light, and Power ............ 53 52 57 51 54 52 41 39 50 57 54 46 607
Repairs and Maintenance......... 135 127 135 131 134 131 130 130 131 135 130 134 1,583
Total Unallocated Expenses ... 657 600 688 658 687 652 507 591 674 713 657 637 7,812

aAll figures are disguised. All monetary figures except ADR and RevPAR are in $1,000s.

601-163 -20-

Exhibit 3 (continued)

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC YEAR

House Profit 791 708 1,293 1,222 1,484 1,289 420 264 1,414 1,901 1,117 481 12,384

Other Deductions
Management Fee Base .............. 104 97 133 129 145 136 86 78 137 162 122 98 1,429
Management Fee Incentive ...... 0 0 0 0 0 0 0 0 0 0 0 0 0
Capital Expenditure
Program Reserve ....................... 31 29 39 38 43 40 25 23 40 95 72 58 532
Property Taxes ........................... 117 117 117 117 117 117 117 117 117 117 117 117 1,400
Insurance..................................... 15 15 15 15 15 15 15 15 15 15 15 15 175
Leases and Other ....................... 5 5 5 5 5 5 5 5 5 5 5 5 60
Ground Rent............................... 0 0 0 0 0 0 0 0 0 0 0 0 0
Total Other Deductions .......... 271 262 308 304 324 312 248 238 314 393 330 292 3,596

Cash Before Debt ............................. 520 445 984 919 1,160 978 173 26 1,100 1,508 787 189 8,788
Debt Service...................................... 0 0 0 0 0 0 0 0 0 0 0 0 0
Cash After Debt .............................. 520 445 984 919 1,160 978 173 26 1,100 1,508 787 189 8,788

Source: The Ritz-Carlton Hotel Company, L.L.C.


Exhibit 4 Partial Organizational Charts for The Ritz-Carlton and Millennium Partners in 2000

The Ritz-Carlton

Horst Schulze
President and COO

Leonardo Inghilleri Jean Cohen, Bill Rhodes, Jim Veil Patrick M ene
Vice President, Human Regional Vice Presidents Vice President, Quality
Resources

Jam es M cBride
General Manager
W ashington,
D.C.

M arie M inarich Director of Nikheel Advani Janet Crutchfield
Human Resources W Executive Assistant Manager Director of Quality
ashington, D.C. Food and Beverage Washington,
W ashington, D.C. D.C.

M illennium Partners

Christopher Jeffries,
Philip Aarons, and Philip Lovett
Founding Partners

Brian Collins Steven Hoffman
Partner, COO Millennium Partner
Hospitality Partners, President

Ed Burns
Owner Representative
W ashington, D.C.

Source: The Ritz-Carlton and Millennium Partners.

21


Exhibit 5 Service Quality Indicators (SQIs)
Key Production Measurement
Process Service Quality Indicators Location Reporting Requirements
Individual and Abandoned Calls: those that are not answered and Reservation Send daily to Department
Group Reservations the customer hangs up Office of Quality (DOQ) by close
of Reservation Office
Anticipation of Guest Missing Preferences: regular guest arrivals (i.e., five Guest Send daily by 5:00 p.m. to
Needs or more visits to your city hotel, three or more visits Recognition DOQ
to your resort hotel) whose profile lacks actionable Office
preferences beyond room type, smoking preference,
or title
Warm Welcome/ Unready Guest Rooms: any guest room that is not At point of Send daily by end of
Check-In immediately ready for the guest when they arrive to Check-In second shift to DOQ
register, regardless of the time of day; includes room
re-locations during guest Check-In
Guest Room Room Changes: guest requests a change of room Front Office Send daily by end of
Assignment after Check-In second shift to DOQ
Guest Room Room Condition: customer requests repairs to their All Send daily by end of
Condition guest room Departments second shift to DOQ
Housekeeping Housekeeping Defects: total score of housekeeping Guest Rooms Send daily by 5:00 p.m. to
defects identified during five random daily DOQ
inspections
Hotel Cleanliness Unacceptable Appearance of Public Area: Public Areas Send immediately after
identified during the Morning Process daily inspections to DOQ
Problem Resolution Missing or Damaged Guest Property/Accident: At the time the Send to DOQ immediately
number of claims/incidents for the disappearance incident is after each incident
or damage of guest property (i.e., vehicles, vehicle reported
keys, luggage, clothing, jewelry, valuables, etc.) or
accidents involving a guest or employee that require
care from a medical professional
Problem Resolution Invoice Adjustment: customer requests for a credit Accounting Send daily by close of the
or refund for real or perceived deficiencies Office Accounting Office to DOQ
Problem Resolution Unresolved Difficulties: any difficulty discovered J.D. Power Fax to DOQ after each
during the J. D. Power survey process for which occurrence
there was inadequate resolution
Meeting Events:
1. Desire for Meeting Event Difficulties: total score of Face-to-face, or Conference Services
Business difficulties stated by the event planner during the by telephone Manager submits Event
2. Communication post-event conversation Difficulty Log to DOQ
of the Program after each conversation
3. Flexibility in
Negotiations
4. Advise of
Conflicts
5. Audio-Visual
Food & Beverage:
1. Restaurants, Composite Score: checks opened or adjusted Within the Send daily as soon as
Lounge, & Club because of customer dissatisfaction of any type Outlet possible to DOQ
2. Room Service Room Service Orders: those orders delivered past Room Service Send daily at the end of
the company standard commitment time or delivery each shift to DOQ
of incomplete orders
3. Banquet Food Banquet Floor Banquet Office submits
Banquet Event Difficulties
report after each event

22


Exhibit 6 Awards Won by The Ritz-Carlton

The Malcolm Baldrige National Quality Award Globo Magazine
 1992: First and only hotel company to win the award  Best Hotel Company in the World (1999)
 1999: First and only service company to win the
award two times Gourmet Magazine
 Best Hotel in Mexico (1999)
AAA Five Diamond Awards  Tops for Romance (1999)
 10 properties and 6 restaurants (2001)  #6 Hotel in the World, Rooms at the Top Survey
 11 properties (2000) (1999)
 The first ever AAA Triple Five Diamond Hotel (1999)  Best Hotel Chain or Group – United States and the
World (1998)
Conde Nast Traveler, Business Travel Awards
 Best European Hotel Chain for Business Travel Mobil Travel Guide Five Star Awards
(2000)  The Ritz-Carlton, Naples (2000, 2001)
 #3 North American Hotel Chain for Business Travel  The Dining Room at The Ritz-Carlton, Buckhead
(2000) (2000)
 #5 Asia/Pacific Hotel Chain for Business Travel
(2000) Official Hotel Guide
 Best Hotel Chain in Asia-Pacific (1998)  Gold Award for “Favorite Deluxe Hotel Chain, North
 Best Club Floors in the World (1998) America” (1998)

Conde Nast Traveler, 2000 Gold List Senses, Wellness Award 2000
 16 properties on The Gold List  “Best Beach Resort”
 “The only urban hotel with two perfect scores for  #2, “Your Personal Favorite as Overall Winner”
service and rooms”
 “The highest-scoring property in the Americas” Travel & Leisure, 2001 Best Value Hotels
 “The highest-scoring property for service in the  The Ritz-Carlton, Bali
United States”  The Ritz-Carlton, Montreal

Conde Nast Traveler, 1999 Readers’ Choice Travel & Leisure, World’s Best Awards (1999)
Awards  Six of the Top 100 Hotels in the World
 #2 “Best of the Best”  #1 Hotel in: the Continental U.S. & Canada; Hawaii;
 #1 Asian Hotel Mexico, Central, & South America; The Caribbean,
 #1 and #2 North American Resorts Bermuda, & Bahamas; and Australia, New Zealand,
 #3 North American Hotel & the South Pacific
 #1 Australian Hotel
 #1 Caribbean/Latin Hotel Travel & Leisure, World’s Best Service Awards
 #1 Caribbean/Atlantic Resort (1999)
 Five properties with World’s Best Service
East Magazine  #1 in service in: Hawaii; Mexico, Central, & South
 Three of Asia’s Best Business Hotels (2000) America; and Australia, New Zealand, & the South
Pacific
Far Eastern Economic Review
 Named one of Asia’s 200 Leading Companies Worth Magazine, Readers’ Choice Award
(1999)  Best Luxury Hotel Chain (2000)

Florida Living Magazine, 2000 Best of Florida Zagat U.S. Hotels, Resorts, & Spas Survey
Award  Best Hotel Chain (1990, 1993, 1995)
 “Best Resort”


23


Exhibit 7 The Ritz-Carlton Post-Opening Training and Development Program
Phase 1
Line Staff Middle Manager General Manager
 Hotel Orientation (16 hours; for new hotels, X
part of 7-Day Countdown)
 Training Certification (120 hours; begins X
during 7-Day Countdown)
 Day 21 (4 hours) X X X
 Leadership Orientation (4 days, 32 hours) X X
 If possible, participate in new hotel opening
(2 weeks, 100 hours) X X
 2 days in corporate office meeting with
senior leaders (16 hours) X
 2 weeks in a functioning hotel in the same
class or level (100 hours) X
Phase 2
 Hotel Orientation (2 days/16 hours) X X X
 GLOW (Guest Problem Resolution process; Within 5 months of entering Within 5 months of
3 hours) X Phase 2 entering Phase 2
 LEAP (Advanced Guest Problem Resolution Within 5 months of entering Within 5 months of
and up-selling skills; 4 hours) X Phase 2 entering Phase 2
 Understanding How a Talent-Based
Organization works (attend if a X Within 5 months of entering Within 5 months of
Departmental Trainer; 8 hours) Phase 2 entering Phase 2
 Creating an environment of trust and Within 5 months of entering Within 5 months of
empowerment (5 hours) X Phase 2 entering Phase 2
 CARE (Controlling Alcohol Risks Effectively; Within 5 months of entering Within 5 months of
3 hours) X Phase 2 entering Phase 2
 Food Safety (2 hours) Within 5 months of entering Within 5 months of
X Phase 2 entering Phase 2
 Day 365 (3 hours) Within 5 months of entering Within 5 months of
 Re-certification (10 hours) For departments in division;
X Within 5 months of entering
Phase 2
 Re-orientation (4 hours) Within 5 months of entering Within 5 months of
 TARGET (train the trainer on Ritz-Carlton Within 5 months of entering Within 5 months of
training certification process, 5 hours) Phase 2 entering Phase 2
 Situational Leadership (16 hours) Within 5 months of entering Within 5 months of
Phase 2 entering Phase 2
 The Seven Habits of Highly Effective People Within 5 months of entering Within 5 months of
(32 hours) Phase 2 entering Phase 2
 Understanding training certification in each Ongoing for first 3 weeks of
role in department and division Phase 2
Phase 3
 Leadership Center for advanced
management skills (2 days/16 hours) X X

TOTAL TRAINING HOURS 174 279 349


24


Exhibit 8 Product Quality Indicators (PQIs)

Le tte r of Inte nt Proce ss O wne r: VP Sales & M ar k et in g
Q ual i ty Me asure : M issin g/W r on g Con cep t s ( 6 P 's)
Marke t Re se arch
Conce pt
1 . P r o blem /N eed o f Cust o m er 4 . P er son al A dvan t age
2 . P r o duct D ef init ion 5 . P o sit io nin g
Ne goti ate 3 . P r o m ises 6 . P r ice Value
Ope rati ng
Agre ement
Proce ss O wne r: Busin ess D ev elo p er
Proce ss O wne r: L D et er m in e f easibilit y o f design in g a ho t el r esp onsiv e t o t h e
egal Concept & Fe asibility n eeds
Q ual i ty Me asure : Subst andar d Co n t r act s iden t en t ified in t h e M ar k et
Concl usi on Resear ch
1 . O p er at o r Co nt r ibut io ns
2 . I n it ial T er m & Ren ewal Q ual i ty Me asure : # day s fro m let t er t o
3 . M an agem en t Fees release o f co n cep t ual budget .
4 . O p er at o r Sy st em Reim bur sem en t E x p en
ses O ve ral l
5 . O p er at o r P er f o r m an ce M easur em en t De ve l opme nt of
6 . T erm in at io n Righ t s/T ran sfer Rest rict io n s O pe rati ons Pl ans
7 . Cash Reser v e Go als
8 . P er sonn el A ppr ov al by O wner M a rrio Proce ss O wne r: VP O p er at ion s
9 . N on - Co m p et e Rest rict io ns tt Q ual i ty Me asure s: Num ber o f Key
1 0 . D isp ut e Set t lem en t M ech an ism s D evelop m en t P r o duct io n P r o cesses no t set &
Co m m ittee A p ublish ed befo r e t h e 7 - D ay Co un t do wn
p pro va l 1 . Review Facilit y D esign & 6P 's
2 . I den t if y sk ills, cult ur al p at t er n s, an d bo t h t h e in t er io r
an d ex t er io r p r ocessin g env ir on m en t s
3 . Choo se, set , & p ublish K ey P roduct ion P r o cesses
4 . Select cap able m ach in er y & equip m en t
Proce ss O wne r: VP D esign , P r o ject , & E n gin
eer in g Sche mati c De si gn
Q ual i ty Me asure s: Sch em at ic D esign assessed
by :
1. Failur e t o r espon d t o pr om ises of " 6 P 's" Proce ss O wne r: VP Sales & M ar k et in g
Pre -O pe ni ng
2. # day s f r o m M ar r io t t app r ov al t o schem at ic Sal e s Q ual i ty Me asure s: N um ber o f ev er y
design r ev iew def in it e r oo m nigh t wo r se t h an
3. Failur e t o addr ess ch r on ic p r oblem s f r o m p lann ed
p r ev io us design s
4 . Failur e t o r ev iew design qualit y r elat iv e t o Pre-O pening
f o r em o st co m p et it o r s Countdown
5 . Failur e t o r ev iew design v er sus Rit z- Car lt o n St
an dar ds
6. Failur e t o r eview design f o r p r oduct ivit y & ef f
icien cy Proce ss O wne rs: VP O p er at ion s & VP H um an Reso ur ces
7. Failur e t o hav e cr o ss- f unct ion al t eam s r ev iew Q ual i ty Me asure s: I n adequat e Car in g M in dset of E m
p lo yees
design again st k ey p er f o r m an ce r equir em en t s
1 . Select & t r ain em p lo yees on T h e Go ld St an dar ds,
8. Failur e t o use pr e- p r o duct ion pilo t s pr io r t o
Jo in t K ey P ro duct P r o cesses, & SQ I
f ull- scale p r o duct io n
App ro va l 2 . Cr eat e Cr it ical P at h , 30 - D ay Co un t do wn , an d
7 - D ay Co un t do wn p r o t oco ls

De tai l De si gn Re comme nd Pricing and
De ve l opme nt Suppliers / Sche dul i ng of
Consul tants Constructi on
Proce ss O wne r: VP D esign , P r o ject ,
Proce ss O wne r: VP D esign Proce ss O wne r: Busin ess D evelop er
& E n gin eer in g
, P r oject , & E n gin eer in g Q ual i ty Me asure s: # o f lat e con st r uct
Q ual i ty Me asure s: N um ber o f A
vo idable Q ual i ty Me asure s: Select io io n day s p ast O p en in g D ay f o r r eason s
n beyon d weat h er co ndit ion s
D esign Ch an ges
o f P r ef er r ed Supp lier s ov er t 1 . Jo in t ly iden t if y ov er -sp ecif icat io n
1 . D esign St an dar ds M an ual sum m ar
izin g: ho se wit h who m t h e Rit z- Car 2 . Jo in t ly iden t if y ov er -em ph asis o n " o r igin al p r ice"
a. Cust o m er s' Requir em en t s lt on has v er sus " cost of use" o v er t h e lif e of t h e pr o duct
b. AAA /M o bil Requirem en t s n o pr io r hist o r y o r exp erien 3 . D evelop in it ial sam p le an d/o r t est r esult s f o r :
ce a. P r oduct s f r o m n ew supp lier s
c. E x p r ien ce o f P r ev io us D esign er
s b. Fir st sh ip m en t of a n ew p r o duct
2 . N o design release p r io r t o rev iew c. Fir st sh ip m en t f o llo win g ch an ge in design ,
by : m an uf act ur in g pr o cess, or m an uf act ur in g
a. Rit z- Car lt o n A dv iso r y Bo ar d & lo cat io n
t h eir 4 . D et er m in e sur v eillan ce o f sup p lier act iv it ies
op er at ion s peop le 5 . D et er m in e f o r m of f in al p r o duct ev aluat io n
b. A pp r o pr iat e M an ager s & W o r k
er s
c. A ppr opr iat e Supp lier s



Exhibit 9 Pre-Employment Call-Back Process

Employee Signs & Returns Offer
Letter

HR enters Offer Letter returned in
Access Database

HR sends notification to Manager that Offer
Letter has been returned and the date
employee is scheduled for Administrative
Orientation

First Contact
Manager contacts employee within 3 days
through a personal phone call and
a personal card
Manager writes personal card & sends to Verify correct phone number &
HR to record in log & mail card information with HR if still not able to
reach trigger conversation

Manager
Manager traces date for next Yes speaks to No Manager traces date for next scheduled
scheduled call, 5-7days prior to employee call, 4-6 days prior to start date
Administrative Orientation

Manager traces date for next Fourth Contact
Second Contact scheduled call, 1-5 days after Call employee to:
Call employee to: employee Administrative Confirm first week's schedule
Reconfirm Orientation Date, Time, Orientation Reconfirm date, time, location, and
Location, & Dress Code dress for Mr. Schulze's Orientation
Continue to build relationship with the Answer any questions/concerns that the
employee employee may have Continue to build the
Build enthusiasm with the employee Third Contact relationship with the employee
Inform employees of prior Call employee to: Build enthusiasm with the employee
information/documents needed for Answer any questions or concerns that Ensure that the employee is still
1-9 process the employee may have planning to join us
Continue to build the relationship
with the employee
Build enthusiasm with the
Yes employee
Employee is still Ensure that the employee is still
planning to work planning to join us
with the company Employee is still
planning to work
with the company
No Yes
Yes No
Employee is still
planning to work
with the company

No
Meet employee at designated
Complete staff requisition and spot on the first day
immediately give to HR

Source: The Ritz-Carlton Hotel Company, L.L.C

26


Exhibit 10 The “Paper Palm”

Additional Information Contained in the “Paper Palm”
Positions and names of the Corporate Steering Descriptions of guest rooms and rates Spaces to write down key extensions for services
Committee and the Hotel Guidance Team Hours of operation for restaurants, communications such as the concierge, housekeeping, guest
Background regarding Marriott International and center, sports club, & gift shop services, restaurant reservations, and room service
Millennium Partners Diagram of meeting facilities Appropriate verbiage for employees to use when
Descriptions of the artwork in the hotel and Descriptions of the Sports Club/LA and the Splash communicating with guests, such as: “Good
information about the various artists Spa afternoon,” “Have a pleasant day,” “How may I assist
General schedule of the Seven Day Countdown you?,” “I beg your pardon,” “Please forgive me,”
“Excellent choice,” “My pleasure.”


Exhibit 11 The Gold Standards

THREE STEPS THE MOTTO THE EMPLOYEE PROMISE THE CREDO
OF SERVICE
1 At The Ritz-Carlton, our Ladies The Ritz-Carlton Hotel is a
A warm and sincere We Are Ladies and Gentlemen and Gentlemen are the most place where the genuine care
greeting. Use the guest Serving Ladies and Gentlemen important resource in our service and comfort of our guests is
name, if and when commitment to our guests. our highest mission.
possible.
2 By applying the principles of We pledge to provide the finest
Anticipation and trust, honesty, respect, integrity, personal service and facilities for
compliance with guest and commitment, we nurture and our guests who will always
needs. maximize talent to the benefit of enjoy a warm, relaxed, yet
3 each individual and the company. refined ambiance.
Fond Farewell. Give them
a warm good-bye and use The Ritz-Carlton fosters a work The Ritz-Carlton experience
their names, if and when environment where diversity is enlivens the senses, instills
possible. valued, quality of life enhanced, well-being, and fulfills even
individual aspirations are fulfilled, the unexpressed wishes and
and The Ritz-Carlton mystique is needs of our guests.
strengthened.

The Ritz-Carlton Basics 7. To create pride and joy in 13. Never lose a guest. Instant transfers whenever
1. The Credo is the principal the workplace, all employees guest pacification is the possible. Adhere to voice
have the right to be involved responsibility of each employee. mail standards.
belief of our Company. It must in the planning of the work Whoever receives a complaint
be known, owned, and energized that affects them. will own it, resolve it to the 18. Take pride in and care
by all. 8. Each employee will guest’s satisfaction, and record of your personal
it. appearance. Everyone is
2. Our Motto is: “We are Ladies continuously identify defects responsible for conveying a
and Gentlemen Serving Ladies (M.R. B.I.V.) throughout the 14. “Smile – We are on stage.”
Always maintain positive eye professional image by
and Gentlemen.” As service Hotel. adhering to Ritz-Carlton
contact. Use the proper clothing and grooming
professionals, we treat our guests 9. It is the responsibility of vocabulary with our guests and
and each other with respect and standards.
each employee to create a each other. (Use words like
“Good Morning,” “Certainly,” 19. Think safety first. Each
dignity. work environment of
“I’ll be happy to,” and “My employee is responsible for
3. The Three Steps of Service are teamwork and lateral service
pleasure”). creating a safe, secure, and
the foundation of Ritz-Carlton so that the needs of our 15. Be an ambassador of your accident-free environment
hospitality. These steps must be guests and each other are Hotel in and outside of the for all guests and each
used in every interaction to met. workplace. Always speak
positively. Communicate any other. Be aware of all fire
ensure satisfaction, retention, and 10. Each employee is
concerns to the appropriate and safety emergency
loyalty. empowered. For example,
person. procedures, and report any
4. The Employee Promise is the when a guest has a problem 16. Escort guests rather than security risks immediately.
basis for our Ritz-Carlton work or needs something special, pointing out directions to 20. Protecting the assets of
environment. It will be honored you should break away from another area of the Hotel.
a Ritz-Carlton Hotel is the
by all employees. your regular duties to 17. Use Ritz-Carlton telephone
etiquette. Answer within three responsibility of every
5. All employees will successfully address and resolve the issue.
rings with a “smile.” Use the employee. Conserve
complete annual training 11. Uncompromising levels of guest’s name when possible. energy, properly maintain
certification for their position. cleanliness are the When necessary, ask the caller our Hotels, and protect the
6. Company Objectives are responsibility of every “May I place you on hold?” Do
not screen calls. Eliminate call environment.
communicated to all employees. employee.
It is everyone’s responsibility to 12. To provide the finest
support them. personal service for our
guests, each employee is
responsible for identifying
and recording individual
guest preferences.


28


Exhibit 12 Handling Guest Difficulties
Handling Guest Difficulties Procedure
1. Break away from work. Basic #10 (Call someone if you can’t break away.)
2. Instant Guest Pacification. Basic #13
3. LEAP.
a. Listen
b. Empathize
c. Ask for Clarification. Take notes if necessary.

d. Produce a Solution.with other empowerment. If you in solution. it yourself, ask your Manager
for help. Follow up
Use your
departments involved
cannot do
4. Complete QIA. (Distribute to all departments if applicable).
5. Follow-up within 20 minutes. To find out if the guest is satisfied with the solution.
THE RITZ-CARLTON, WASHINGTON, D.C.
QIA: Guest Incident Action Form
Incident Date: Time:

Guest Name: Company Affiliation (if applicable):
Address: Telephone Number:
Room Number: Arrival Date: Departure Date:
GUEST TEMPERATURE
Before: Livid Very Upset Upset OK Calm
After: Livid Very Upset Upset OK Calm
What Was The Problem?
What Did You Do To Resolve The Problem?
Was The Opportunity Resolved to the Guest Satisfaction? Yes NO
Recommended Follow Up Action Steps:
Employees Involved: Form Completed By:
Department:
Date Completed:
Please note: this is a legal document. Include facts only.
E-Mail to GRP RC Washington DC Everyone or Place A Copy in the Mailboxes

HANDLING GUEST DIFFICULTIES: PROCESS MANAGEMENT

WHAT WHO, WHEN
1. Print and include in line-up packet for next day Night Manager, daily overnight
distribution:
• QIAs
• Summary of in-house guests with difficulties
2. Print and include in line-up packet for next day Night Manager, overnight on Fridays
distribution:
• “Outstanding Difficulties Report”
3. Ensure QIA’s are followed up personally with guest GT & Dept. Heads. Daily
and QIA originator.
4. Analysis of top difficulties by hotel and departments Department of Quality: Quarterly
• Action Plans for the 20 of the 80 should
be designed
Source: The Ritz-Carlton Hotel Company L.L.C.

29


Exhibit 13 The Ritz-Carlton Washington, D.C., Pre-Opening Budget

SALARIES & WAGES OTHER EXPENSES

Food & Beverage Division Sales and Marketing
Banquets ................................................... 49,990 Association Dues ......................................... 4,003
Catering .................................................... 136,383 Brochures & Direct Mail ............................. 106,780
F & B Executive ....................................... 43,264 Entertainment............................................... 50,000
Honor Bar................................................. 3,505 Miscellaneous ............................................... 25,000
Kitchen ..................................................... 101,517 Operating Supplies & Production............. 65,000
Lobby Lounge ......................................... 9,767 Print Media ................................................... 151,085
Restaurant Reservations ........................ 2,998 Public Relations............................................ 45,000
Room Service ........................................... 11,135 Site Visit Expense......................................... 29,000
Stewarding............................................... 21,483 Telephone...................................................... 40,000
Storeroom................................................. 3,960 Trade Shows ................................................. 25,000
The Bar ..................................................... 5,950 Travel ............................................................. 60,000
The Restaurant ........................................ 24,892 VIP Guest Gifts............................................. 10,000
Total Food & Beverage Division ........ 414,844 Total Sales and Marketing........................ 610,868

Rooms Division Operational and Office Expenses
Business Center ....................................... 7,108 Duplicating/Fax .......................................... 10,000
Concierge ................................................. 9,170 Hotel Forms .................................................. 40,000
Front Office .............................................. 30,096 Menus and Check Presenters..................... 55,000
Housekeeping ......................................... 74,621 Office Rental/Equipment ........................... 39,500
Telephone................................................. 17,810 Office Supplies ............................................. 20,000
Reservations ............................................ 39,092 Postage........................................................... 10,000
Rooms Executive..................................... 38,630 Telephone...................................................... 35,004
Service Staff ............................................. 9,650 Total Operational Office Expenses ......... 209,504
The Club ................................................... 7,970
Total Rooms Division........................... 234,147 Selection, Orientation & Training
Advertising ................................................... 5,000
Other Departments Mass Selection .............................................. 5,000
Accounting............................................... 176,343 Travel (Interviews) ...................................... 10,000
Cafeteria ................................................... 28,569 Talent Plus Executive Interview................ 5,000
a
Engineering.............................................. 115,680 Presentation Costs ...................................... 5,000
a
Executive .................................................. 137,128 Trainers ......................................................... 40,000
a
Human Resources................................... 80,762 Pep Rally ...................................................... 5,000
Laundry.................................................... 40,298 Total Orientation & Training................... 75,000
Purchasing ............................................... 39,030
Sales & Marketing .................................. 409,642 Recipe Testing/Trial Feedings
Security..................................................... 20,174 Banquets ........................................................ 4,000
a
Sundry Shop ............................................ 5,065 Chef’s Table ................................................. 2,500
b
Total Other Departments ..................... 1,052,691 Employee Cafeteria .................................... 30,000
a
Other Compensation Food Shows .................................................. 7,000
Incentive Compensation........................ 161,527 Kitchen Prep ................................................. 28,000
Payroll Taxes & Employee Benefits ..... 357,340 Lobby Lounge .............................................. 2,500
Relocation ................................................ 165,077 Non-perishables ........................................... 40,000
Total Other Compensation .................. 683,944 Room Service ................................................ 2,000
The Bar........................................................... 3,000
Total Salaries & Wages ............................... 2,385,626 The Restaurant ............................................ 20,000
Total Recipe Testing/Trial Feedings ...... 139,000
Miscellaneous
Entertainment.......................................... 10,000 TOTAL EXPENSES ....................................................... 3,500,000
Executive Committee Travel................. 25,000 NOTES:
a
Miscellaneous .......................................... 24,000 Part of the Seven Day Countdown
b
Travel ........................................................ 21,002 Half of the Employee Cafeteria Costs are part of the Seven Day
Total Miscellaneous .............................. 80,002 Countdown

Source: The Ritz-Carlton Hotel Company, L.L.C. All figures are disguised.

30

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