SOP - Banquets - Back-Of-House Setup & Equipment Storage SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: %stimated time ,or training BACK-OF-HOUSE ORA!"SA#"O!$ ORA!"SA#"O!$
$e ,ront-o, ouse is a re,lection o, .at appens in te bac/-o,-ouse0 "t re,lects te team1s abilit2 to .or/ in a clean and organi3ed .a24 and .it discipline0 *ere te bac/ o, te ouse (BO) is neglected4 operations personnel .ill ,ind it more di,,icult to provide an e,,icient service ,or guests0 •
$e bac/-o,-ouse sall be impeccable at a t all times0
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%!uipment must be stored in te appropriate app ropriate area and te ,urniture ta/en care o, properl20
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$e cleanliness o, tis area is o, vital importance to maintain 2giene standards0
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For eac large ,unction4 one person .ill be in carge o, organising te b-o-0 er5is responsibilities include te ,ollo.ing :
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Se5e .ill ma/e sure tat all .aiters4 .aiters4 bartenders4 bartenders4 ste.ards and coo/s respect te bac/o,-ouse rules ensuring tat it remains an e,,icient .or/ing area0
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Se5e .ill ensure tat all te re!uired e!uipment ,or serving te ne6t course or drin/ is read2 and4 .erever needed4 se5e .ill assist in setting up0
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Se5e .ill prepare te .ole set-up ,or te co,,ee service0
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Se5e .ill assist te 'ie, Ste.ard in organising te cleaning station in an e,,icient .a20
E%U"PE!# S#ORAE$ •
#ll e!uipment must be returned to its storage place as soon as te ,unction is ,inised0
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%ver2 piece o, e!uipment as its storage place .ic must be organised in an e,,icient .a20 $is .ill ease access to tis e!uipment0
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Proper storage o, e!uipment .ill result in less brea/age and damage0
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"n ever2 storage room4 signs must clearl2 indicate .ere eac piece o, e!uipment is to be stored0
#raining Summar' questions$
780 *at is a bac/ o, te ouse in Ban!uet9 70 *2 it is important to /eep te bac/ o, te ouse clean and clutter ,ree9 7;0 *at are te tas/s to per,orm ,or persons responsible ,or ( b-o-)bac/ o, te ouse during ban!uet ,unctions9 7<0 *at are te importance o, proper e!uipment storage9 7=0 *2 proper signs must to indicate .ere eac piece o, e!uipment in /ept9
SOP ( Banquet Be)erage ser)ice an* Or*er taking SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: <= inutes $e same basic rules ,or serving beverages appl2 as ,or oter F&B outlets4 but because o, te larger numbers o, guests4 service needs to be !uic/ and e,,icient0 So,t drin/s .ill not be pre-poured in glasses more tan = minutes be,ore being served0 Draugt beers .ill onl2 be poured as re!uired (no cara,e)0 #ake Be)erage Or*ers$ •
$e ,unction ost .ill ave selected te beverages .en boo/ing te ,unction0 $e ban!uet event order (B%O) .ill list tese details0
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", a guest as/s ,or a beverage .ic is not listed on te B%O ten /no. .eter tere is a e6tra carge and tell te guest .at te carge is0
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$ell >uests .ic beverages are available0
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#s/ i, guests .ould li/e to order beverages0
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*rite do.n te orders on te guest cec/ according to o. guests are seated0
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"t is a good practice to assign a number to eac cair at a table0( %0g0: 'air No8 is te one closest to te door or oter landmar/ in te room)
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$a/e orders ,rom .omen ,irst4 ten men0
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'ontinue to ta/e orders cloc/.ise around te table0
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se standard drin/ abbreviations0
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?isten 'are,ull2 to eac order0
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+epeat te order and an2 special re!uests0
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Find out guest pre,erences ,or service4 suc as @on te roc/sA or straigt upA etc0
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eri,2 te "D1s o, te guest .o order alcool and te2 loo/ under age0 ( ", re!uired b2 2our local autorit2)0
P+ace Be)erage on t,e cor*-+ine* tra'$ •
?ine te tra2 .it a clean linen nap/in to improve te loo/ o, te tra2 and to absorb spills and moisture0
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'enter glasses so te tra2 is .ell-balanced0 Put eav2 or tall glasses in te center o, te tra20
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Place a stac/ o, beverage nap/ins on te tra20
Ser)er Be)erages$ •
Server eac beverage ,rom te guest1s rigt .it 2our rigt and0
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Place a beverage nap/in on te table in ,ront o, eac guest0
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", te beverage nap/ins at te otel are aving a logo4 ten place te nap/ins so tat te logo ,aces te guest0
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Follo. te guest cec/ to serve te correct beverage to eac guest0 Do Not as/ .o orders .ic drin/0
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", pouring a beverage ,rom a pitcer or bottle4 pour into te glass or cup .itout pic/ing it up0
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*en Pouring4 use a ,olded linen nap/in as a splas guard to protect guest0
#ips for cocktai+s receptions. t,e fo++o/ing gui*e+ines must 0e fo++o/e* $ •
From te moment guests start arriving4 a minimum o, .aiters .ill be stationed at te entrance to te room .it a selection o, drin/s on a tra2
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No drin/s .ill be placed on an2 service station in te ,unction room (i0e04 no sel, service)
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%ac .aitress5.aiter .ill ave on er5is tra2 a set o, coc/tail nap/ins .ic are nicel2 presented
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%legant4 simple tra2 decoration is recommended to enance te attractiveness0
For *inner. t,e fo++o/ing gui*e+ines must 0e fo++o/e* $ •
No pre-poured drin/s .ill be placed on te service stations0 >uest .ill be served directl2 b2 te bar
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'ara,es o, ice .ater are allo.ed on te service station0
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", .ine is served4 .ite .ine must be /ept in a .ine cooler0 Onl2 one bottle per service station is allo.ed0
#raining Summar' questions$
780 *ere .ill be te Beverage list selected b2 ost mentioned9 70 *at is te process i, a guest as/s ,or a b everage .ic is not listed on te B%O9 7;0 o. to assign seat numbers to cairs9 7<0 o. sould 2ou palace a nap/in .ic is aving a logo9 7=0 *2 te alcoolic drin/s are not placed on service stations ,or sel, service9
SOP (Bi++ preparation an* sett+ement in 0anquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain:
#,ter te ,unction4 te bill is made up according to te in,ormation on te Ban!uet %vent Order0
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", an2 canges or e6tra orders .ere re!uested b2 te guest4 te2 .ill be added to te total amount (as e6tra carges)0
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$e ban!uet bill .ill be prepared on te F & B POS (point o, sale) terminal s2stem and closed0
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"n case te Point o, sale macine is not allocated ,or te ban!uet department ten tis activit2 as to be done ,rom oter outlets0
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", te Ban!uet %vent Order states tat te guest .ill pa2 a,ter te ,unction4 $en te Ban!uet anager sall accompan2 te guest to settle te bill0
>uest migt settle te ban!uet bill b2 an2 o, te belo. accepted metod o, pa2ment as per te otels polic2: •
'as0
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'redit 'ard0
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Personal 5 'ompan2 ce!ue0
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'oupons 5 oucers0
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"n- ouse Settlements0
Note: ie. all t2pes o, >uest Billing and cec/s settlement 0 •
# cop2 o, te F&B POS terminal s2stem bill .ill be attaced ,or te guest1s re,erence0
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", te Ban!uet %vent order states tat te bill .ill be sent to te guest4 it sall trans,er te ban!uet bill to te cit2 ledger account or te appropriate P (Pa2ment aster) ,olio on te Front o,,ice so,t.are0
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", te bill is suppose to be send to te compan2 or paid b2 te guest later ( biil or old) ten te ban!uet manager sould get te signature o, te guest on copies o, te bill0
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#t te end o, te da24 te #ssistant Ban!uet anager 5 Ban!uet anager .ill ma/e a report o, all closed cec/s and .ill attac te relevant bills ( copies i, paid4 ; copies i, trans,erred to te cit2 ledger account)0
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Drop te ban!uet bills ,older at te ,ront des/ casier 5 Nigt auditor0 Because all ard cop2 sould be submitted to te accounts department0
#raining Summar' questions$
780 On basis o, .at te Ban!uet bill is prepared9 70 *at to be process i, te Ban!uet event order sa2s tat te bill .ill be paid b2 te guest a,ter te ,unction9 7;0 *at is a 'it2 ledger or Bill to compan2 settlement9 7<0 *2 it is re!uired to get te guest signature on all bill copies i, te settlement mode is Bill to compan2 5 'it2 ?edger9 7=0 *2 all te ban!uet bills are dropped at ,ront des/ casier a,ter closing te da2s si,t9
SOP ( Buffet setup an* aintaining in Banquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: ;C inutes Banquet Buffet setup$
$e otel o,,ers di,,erent /inds o, bu,,ets0 %ac otel5outlet categor2 as a number o, bu,,et setups to coose ,rom according to te budget and selection o, dises0
Bu,,ets must be rigorousl2 set up according to te pre-establised la2outs0 #n2 bu,,et set-up must ,ul,ill te ,ollo.ing re!uirements : •
%,,icient ,or bot guest service and replenisment0
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?a2out and decoration attractive ,or te customer0
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#de!uate ligting4 .it colors i, re!uired0
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Su,,icient po.er points ,or connecting all te re!uired electrical appliances0
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Su,,icient !uantit2 o, alternative eating ,uel4 e0g04 gas4 and ade!uate corresponding sa,et2 ,eatures0
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$e bu,,et service sall be similar to tat applied in te restaurant procedur e0
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$e bu,,et sall be read2 8= minutes be,ore te starting time indicated on te B%O0
aintain Buffets$-
eep ot items ot: •
", tere is less tan one !uarter o, an inc o, .ater in te liners o, ot ca,ing dises4 user a pitcer o, .ater to re,ill te liners0
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", te ca,ing dises are eated b2 canned4 gel t2pe ,uel ten ma/e sure te cans sta2 lit4 and replace tem .en te2 become empt20
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+eplace lid on serving dises .en guests are not in te bu,,et line0
eep cold items cold: •
se pitcers to add ice to te bu,,et as needed to /eep te containers olding cold items surrounded b2 ice0
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+emove ice tat gets into te ,ood containers and replace an2 items tat become .aterlogged0
+e,ill Food and .ater: •
*en a container is less tan one-!uarter ,ull g et a ,ull container ,rom te /itcen0
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+emove te old container and replace it .it te ,ull one0 Do not combine ,ood ,rom te old and ne. containers0
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Bring te old container te /itcen and give it to te appropriate person0
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Place enoug drin/ing .ater glasses ,illed at all time0
aintain service .are: •
+estoc/ dises .en tere are ,e.er tan ten dises in a stac/0 Never let a stac/ get belo. ,ive dises0
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a/e sure eac container as an appropriate serving utensil0
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+eturn serving utensils to te correct containers0
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+eplace utensils tat ,all on te ,loor .it clean utensils ,rom te /itcen0
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se a damp4 ,ood-sa,e cleaning clot to .ipe spills on te bu,,et table0
#raining Summar' questions$
780 *2 it is important to ave a bu,,et la2out .ic is e,,icient ,or guest service9 70 *at all items ta/en care .ile setting up a bu,,et9 7;0 o. to /eep ot items ot in Bu,,et9 7<0 o. to replace 5 replenis ,ood containers9 7=0 o. to maintain service .are during ban!uet ,unction9
SOP ( Cocktai+ ser)ice an* reception packages in Banquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Server Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: <= inutes •
# selection o, coc/tail & reception pac/ages sall be permanentl2 available0 %ac priced at a di,,erent level4 te2 .ill ,it te needs o, te di,,erent mar/et segments targeted0
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$e di,,erent pac/ages sall var2 mainl2 in terms o, te ,ood selection o,,ered0
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$ailor-made pac/ages can be o,,ered at an2 time4 a,ter consulting .it te %6ecutive 'e, i, an2 special ,ood is re!uested0
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*elcome coc/tails4 a,ter-meeting coc/tails or oter special coc/tail arrangements are available on re!uest0
Cocktai+ Ser)ice$
80 Prepare $ra2s0 •
Onl2 use tra2s tat are clean0
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Polis te tra2s i, re!uired0
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$2picall2 a 8 inc beverage service tra2 is used to serve coc/tails and ors d1 oeuvres at coc/tail receptions0 Some otels use silver or glass tra2s0
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?ine tra2 .it linen nap/ins0
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Place a stac/ o, beverage nap/ins on eac tra20
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Place ,ood or beverages on te tra2 but ma/e sure tat items are centered so te tra2 is balanced0
0 Server Beverages to >uests: •
#t large coc/tail receptions4 te ban!uet event order ma2 speci,2 tat servers .ill pass tra2s o, ,ood and tra2s o, te most popular beverages to speed service0
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Balance a tra2 o, beverages on 2our ,ingertips and old it in ,ront o, 2our cest0
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Do not tr2 to old beverage tra2 above te soulder0
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#pproac guests and o,,er tem a beverage ,rom 2our tra20
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Pic/ 2ou a beverage nap/in and beverage and and tem to te guest .it 2our ,ree and0
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", guests tr2 to remove a beverage ,rom 2our tra24 politel2 as/ tem to let 2ou serve tem tis .ill elp 2ou to maintain te balance o, te tra20
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+e,ill te tra2 as and .en needed0
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#s 2ou return to te bar to re,ill 2our tra24 collect empt2 glasses and place tem on 2our tra20
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Place dirt2 glasses in te dirt2 glass rac/s in te service bar0
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*ipe spills ,rom 2our tra2 and ,rom tables using a clean4 damp clot0
;0 Serving Snac/s 5 Starters to guests: •
'arr2 a tra2 o, ,ood on 2our ,ingertips above 2our soulder0
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ove among te guest and o,,er te snac/s0
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?o.er te tra2 and present it at cest level to te guest0 $r2 to avoid interrupting conversations0 Normall2 i, 2ou approac a group ten te2 .ill pause te conversation and pic/ up te snac/s0
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+e,ill te tr2 .en re!uired0
•
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*en 2ou return to te /itcen or oter area to re,ill 2our tra24 remember to place empt2 plates on te tra2 and bring tem to te dis room0 'rumb te table .en re!uired0
<0 Oter setup $ips: •
$e set-up o, te di,,erent ,ood displa2 tables must be original4 e,,icient and attractive to te e2e and .ell balanced trougout te room4
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# limited number o, di,,erent set-up sall be used as standard set-up0 On te Ban!uet %vent Order (B%O)4 te /ind o, set-up sall be mentioned and discussed during te .ee/l2 ban!uet meeting i, an2 cange is needed0
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$e bar counters4 i, inside te room must be set strategicall2 to ensure eas2 access ,or bot guests and customers0 $e bar counter must be set up in an e,,icient and attractive .a24 e0g04 do not cover te .ole sur,ace .it glasses0
•
Su,,icient .or/ing space4 and space ,or guests to dispose o, teir glasses4 ist not be overloo/ed0
#raining Summar' questions$
780 o. to prepare tra2 ,or coc/tail service9
70 o. to old te beverage tra29 7;0 o. to carr2 te ,ood5starter5snac/s tra29 7<0 $ips ,or serving snac/s to te guests9 7=0 *at sould be ta/en care i, te bar counter is setup inside te ban!uet all9
SOP ( Function S,eet E)ent or*er 1 BEO 2 in Banquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: <= in •
# ,unction seet one da20
.ill contain complete in,ormation on all events .itin a ,unction ,or
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#ll ,unction seets ,or te coming .ee/ .ill be distributed .it te .ee/l2 ,orecast4 i0e04 and .ill be discussed during te morning brie,ings0
Re)ise* function s,eet$ •
*ere te content o, a ,unction seet as been amended due to canges ,rom te guest4 te2 .ill be reprinted and redistributed0
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Small canges (E8C) o, te number o, e6pected attendants or in timing do not need a revised ,unction seet0
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$e dail2 event list .ill provide all te updated in,ormation to eac department0
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#l.a2s ma/e sure te B%O1s te ,ront0
are in order4 .it te ,irst ,unction o, 2our .or/ si,t at
Fo++o/ing information to 0e re)ie/e* again$ •
$e +oom .ere te ,unction .ill be eld0
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$e Number o, guests e6pected0
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$able setup speci,ication ( including te si3e4 t2pes and colors o, table clots and table s/irts )
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$e menu ,or te ,unction ( including beverages4 number o, courses and dessert )
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$e $ime to serve eac course0
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$e t2pe o, ,unction0
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#n2 Special re!uests0
#raining Summar' questions$
780 *at is a B%O or Function seet in Ban!uet9 70 *at is te process .en tere is an2 canges on te ,unction seet9 7;0 "s it re!uired to re print te Function seet .en tere is small canges 9 7<0 *at all details to be revie.ed again be,ore ,unction starts9 7=0 "s it re!uired to circulate te B%O to all departments in te otel 9
SOP ( enu Engineering & Cost Contro+ in Banquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: GC in enu Engineering & Cost Contro+$ •
#ll menus items ave been cost-valued and te price level as been establised according to te obHectives set b2 te anagement $eam0
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$ere,ore4 it is ver2 important to respect te di,,erent recipes and instructions given b2 te e6ecutive 'e, or is #ssistant0
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#ll set menus ave been elaborated b2 te %6ecutive 'e,0 $e2 ave been care,ull2 selected and are a balance bet.een te di,,erent ingredients4 .a2s o, preparing and presentations0
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", re!uested4 te guest can cange some o, te menu items0 "n tis case4 te otel computer5data processing s2stem allo.s te 'atering Sales anager to cange a dis .it anoter one .ile cec/ing te price level0
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o.ever4 one sall be care,ul to ensure te amended menu is still balanced: tere,ore4 it is recommended to consult te %6ecutive 'e, or one o, er5is assistants i, an alternative suggestion is made b2 te guest0
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$e 'ost 'ontrol Department .ill veri,2 and register te use o, all ,ood & beverage ingredients in te di,,erent /itcens and outlets0
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$e cost control report .ill issue a montl2 report in,orming te anagement $eam o, an2 discrepancies .itin te operational results0
Buffet contro+$ •
$e si3e o, a recipe must be adapted to te number o, people and to te selected menu coice0
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"t is pre,erable to replenis te bu,,et more ,re!uentl2 to avoid te unnecessar2 .aste o, ,ood0
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$e ,ood items on te bu,,et must be replenised .enever necessar20 $e /itcen sta,, .ill stand b2 to do so0
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#,ter te ,unction is over4 all ,ood le,t on te bu,,et must be returned to te /itcen0
#raining Summar' questions$
780 *2 menu designing pla2s a crucial part in Ban!uet operations9 70 *o all sould be involved .ile designing a ban!uet menu9 7;0 *at process sould be ,ollo.ed i, te guest re!uest small can ges to te de,ined ban!uet menu9 7<0 *ic department is responsible to monitor and reporting operational discrepanc29 7=0 *at are te tips ,or e,,ective bu,,et control9
SOP ( Post E)ent anager & Super)isor 3uties in Banquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: <= in Banquet anager Super)isor c,eck+ist for 0reaka/a' tasks $ •
'learing o, all tables o, cina4 glasses4 ,lat.are and astra2s0
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Straigten legs on all tables0
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+emove all linens0
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+earrange all cairs around tables neatl20
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Store salt and pepper sa/ers4 sugar bo.ls4 astra2s4 .ater pitcers and oter tabletop items0
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'lear all remaining carts and loc/ tem0
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+emove candles and an2 melted .a6 ,rom candelabras and return to storage0
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Pour several pitcers o, .ater into garbage cans to prevent possible ,ire a3ards0
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$a/e update ,rom te supervisor regarding te status o, brea/a.a2 activities0
Banquet E)ent Super)isor$ •
Supervise te ban!uet 5 event service sta,,0
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$urn o,, te public address s2stem0
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+e!uest edia 5 %ngineering department to collect micropones4 cords proHectors and oter audiovisual e!uipment and return to storage0
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Searc area ,or valuable items le,t beind b2 guest0
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'ec/ cloa/room and restrooms areas and secure an2 items ,ound and turn tem in to te lost and ,ound te ,ollo.ing da20
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$urn o,, ligts and #lso re!uest te %ngineering department to turn o,, te #' s2stem0
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?oc/ all te doors and return te /e2s to te securit2 department0
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"n,orm maintenance department regarding an2 maintenance problems .ic need attention0
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Prepare report to te Ban!uet manager regarding an2 guest complaints or serious sta,,member relations problem0
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?oc/4 secure and turn o,, ligts and air conditioning units in all oter ,unction rooms0
#raining Summar' questions$
780 *2 it is important to pour .ater into garbage bin9 70 *at all items to be stored a,ter te ,unction9 7;0 *ic action to be ta/en i, 2ou ,ind an2 issue .it te e!uipment in ban!uet all9 7<0 *2 it is important to turn o,, ligts and #' s2stems9 7=0 #,ter loc/ing all doors te /e2s to be returned to .ic department9
SOP ( Banquet Ser)ice Sequence an* Briefing 0efore e)ent SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: <= inutes SER4"CE SE%UE!CE BR"EF"!$
Be,ore eac ,unction4 te sta,, member in carge o, te ,unction sall brie, all er5is sta,, on te .a2 te ,unction .ill ta/e place4 allocate tas/s accordingl2 and ,i6 time scedules0
For larger ,unctions4 especiall2 .en casual sta,, are involved4 a table plan and a Hob allocation plan must be issued in order to ma/e sure tat eac sta,, member /no.s er5is duties and .ere to per,orm tem0 ", needed4 a reearsal sall be organi3ed0 Re)ie/ Banquet e)ent or*ers for functions t,at /i++ ,appen on t,e *a'$ •
$e room te ,unction .ill be eld in0
•
$e number o, guests e6pected0
•
$able setup speci,ications (including te si3es4 t2pes and colors o, table clots and table s/irts0)
•
$e menu ,or te ,unction (including beverages4 number o, courses and desserts0)
•
+evie. time ,or guest .ill arrive4 ,ood sould be plated4 serve eac course etc0
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$e t2pe o, event 5 ,unction0
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#n2 Special re!uest made b2 guest0
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$e oter subHects covered during te brie,ings include :
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%mplo2ee personal 2giene : no bod2 or smo/ing odour4 clean air and ,ingernails
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ni,orms : correct4 complete and impeccable
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Food service : menu4 .a2 o, serving4 operating e!uipment
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Standards o, service : mention te do1s and don1ts o, ban!uet service
•
"P guests present and special re!uests
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# good brie,ing .ill avoid man2 service problems during te ,unction0
Ser)ice Sequences$
#ltoug te service se!uences ,or te Ban!uet Department are basicall2 te same as tese ,or oter F& B outlets4 te2 ave to be adapted4 prepared and4 i, needed4 reearsed in order to cope .it larger numbers o, guests0 *en te organi3er arrives at te otel4 se5e must be .elcomed b2 te sta,, member .o boo/ed te event0 $is person .ill introduce te guest to te #ssistant Ban!uet anager in
carge o, te ,unction and4 togeter .it te guest4 te ,unction seet sall be cec/ed to ma/e sure tat ever2ting is according to er5is order0 $e ,unction room .ere te event .ill ta/e place must clearl2 indicate te name o, te ,unction as .ell as te status in order to indicate . eter te ,unction is in progress or not0 %ver2 sta,, member4 especiall2 all casual sta,,4 must be in,ormed about te selected service se!uence during te brie,ing session be,ore te ,unction starts0 During te ban!uet meeting and dail2 ban!uet brie,ing4 all te steps o, te service se!uence must be clari,ied to ever2bod20 $e la2out o, te ,unction room(s)4 te assigned service area(s)4 bar counter(s) and5or bu,,et(s) must be organi3ed be,ore eac ,unction0 #ll re!uired e!uipment must be prepared and cleaned to ensure a smoot set-up and service0
SOP ( Sit *o/n 0uffet ser)ice in Banquets SOP Number: F&B -XX ( SOP serial number and department code ) Department: Food and Beverage Service Ban!uet Server Date "ssued: D#$% $% DO'%N$ *#S '+%#$%D $ime to $rain: ;C inutes Prepare table ,or eac course be,ore serving: •
#l.a2s as/ guest i, te2 are ,inised be,ore clearing0
•
'lear an2 empt2 plates or glasses ,rom te guest1s rigt .it 2our rigt and0
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Never stac/ dirt2 plates in ,ront o, guests0 Pic/ tem up separatel2 and stac/ tem a.a2 ,rom guests0
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Bring all condiments and accompaniments to te table be,ore serving te order0
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Onl2 bring ,ull- not partiall2 ,ull condiment bottles to guests0
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", 2ou .ill be serving an item tat guest .ill sare bring a plate ,or eac guest0
Pick up eac, course$
$e Ban!uet manager or supervisor .ill signal .en to serve eac course0
Serve te courses in te belo. order: •
#ppeti3ers0
•
Soup0
•
Salad0
•
%ntrees0
•
Dessert0
•
'ordials0
•
'o,,ee0
C,eck t,e or*er 0efore 'ou take it out of t,e kitc,en$ •
Does te ,ood loo/ ,res and appealing9
•
ave all preparation instructions been ,ollo.ed9
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"s te presentation garnised9
•
ave all special re!uests been met9
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"s ot ,ood ot and cold ,ood cold9
•
#s/ te 'e, to ma/e an2 re!uired corrections necessar2 to meet te operations standards0
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Noti,2 te anager or supervisor immediatel2 o, an2 problem in te ,ood so tat te2 can spea/ to te guests and correct te situation0
•
Don1t let te guest su,,er because 2ou are bus20 ", 2ou are aving trouble meeting guest needs4 as/ eiter te supervisor or colleagues to elp 2ou until 2ou can catc up0
3e+i)er eac, course$ •
'arr2 loaded service tra2s to tra2 Hac/s in te ,unction rooms0
•
Serve guest ,rom te le,t side .enever possible0 Don1t reac over guests .ile serving0
•
Place te plate .it te ,irst course on top o, te base plate4 ", a base plate is included in te table setting0
•
Place te entrIe plate so tat te main item is closest to te guest0
•
Place side dises to te le,t o, te entrIe plate0
•
", te guest is as/ing someting else te2 tr2 to deliver it as !uic/l2 as possible so tat te meal does not get cold0
•
#s/ i, te guest .ould li/e 2ou to bring or do an2ting else ,or tem at tis time0
•
+emove empt2 beverage glasses and e6cange astra2s as needed0
#raining Summar' questions$
780 *2 it is important to as/ te guest i, te2 av e ,inised be,ore clearing te plates9 70 *at is te standard ,or bringing in condiments9 7;0 *at is te order ,or serving courses9 77=0 *at sould be done i, 2ou are bus2 and not able to catc up .it te service9 <0 From .ic side te guest to be served9
