SOP – Banquet Service Sequence and Briefing before
event
SOP Number: F&B (
SOP serial number and department code )
Department: Food and
Beverage Service – Banquet
Time to Train: 45 Minutes
SERVICE SEQUENCE
BRIEFING:
Before each function, the staff member in
charge of the function shall brief all her/his staff on the way the function
will take place, allocate tasks accordingly and fix time schedules.
For larger functions, especially when
casual staff are involved, a table plan and a job allocation plan must be
issued in order to make sure that each staff member knows her/his duties and
where to perform them. If needed, a rehearsal shall be organized.
Review Banquet
event orders for functions that will happen on the day:
·
The room the function will be held in.
·
The number of guests expected.
·
Table setup specifications (including the
sizes, types and colors of table cloths and table skirts.)
·
The menu for the function (including
beverages, number of courses and desserts.)
·
Review time for guest will arrive, food
should be plated, serve each course etc.
·
The type of event / function.
·
Any Special request made by guest.
·
The other subjects covered during the
briefings include :
·
Employee personal hygiene : no body or
smoking odour, clean hair and fingernails
·
Uniforms : correct, complete and impeccable
·
Food service : menu, way of serving,
operating equipment
·
Standards of service : mention the do’s
and don’ts of banquet service
·
VIP guests present and special requests
·
A good briefing will avoid many service
problems during the function.
Service Sequences:
Although the service sequences for the
Banquet Department are basically the same as these for other F& B outlets,
they have to be adapted, prepared and, if needed, rehearsed in order to cope
with larger numbers of guests.
When the organizer arrives at the hotel,
she/he must be welcomed by the staff member who booked the event. This person
will introduce the guest to the Assistant Banquet Manager in charge of the
function and, together with the guest, the function sheet shall be checked to
make sure that everything is according to her/his order.
The function room where the event will
take place must clearly indicate the name of the function as well as the status
in order to indicate whether the function is in progress or not.
Every staff member, especially all casual
staff, must be informed about the selected service sequence during the briefing
session before the function starts.
During the banquet meeting and daily
banquet briefing, all the steps of the service sequence must be clarified to everybody.
The layout of the function room(s), the assigned service area(s), bar
counter(s) and/or buffet(s) must be organized before each function.
All required equipment must be prepared
and cleaned to ensure a smooth set-up and service.
No comments:
Post a Comment