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Detail Product
7.13 Standard Operation Procedures – Banquet/F&B, 53 pages
44.00 $
A must have detailed selection of SOPs for the Banquet Operation. Ideal for setting standards
During the preopening stages and a training manual with guidelines for the day-to-day operation. Divided into 2 sections: Mice-en-place & Set up skills and Banquet Operation skills.
Description
Pre-view pages
Resort & Spa
Standard Operation Procedures
Food & Beverage
Banquet
Page 1
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1. MISE-EN-PLACE AND SET UP SKILLS
1. 01 Polishing of chinaware
1. 02 Polishing of glassware
1. 03 Polishing of flatware
1. 04 How to refill and clean sauce bottle
1. 05 Setting up side station mice-en-place
1. 06 How to place a table cloth
1. 07 How to set up for breakfast
1. 08 Table set up for lunch
1. 09 Table set up for dinner
1. 10 Using a serving / bussing tray
1. 11 How to set the head table
1. 12 How to skirt the skirting
1. 13 How to set threat style and U-shape style function room
1. 14 How to set hollow square style function room
1. 15 How to set rectangular table
1. 16 How to set classroom style
1. 17 How to set a coffee break and mise-en-place
1. 18 How to set a Chinese set lunch or dinner and mise-en-place
1. 19 How to set a buffet lunch or dinner and mise-en-place
1. 20 How to set portable bar
1. 21 How to pick up the telephone call
2. BANQUET OPERATION SKILLS
2. 01 How to serve western buffet event
2. 02 How to serve western set menu event
2. 03 How to serve western set menu
2. 04 How to seat guest and pulling the chair
2. 05 How to unfold the napkins
2. 06 How to serve ice water
2. 07 How to take order for beverage and serve it
2. 08 How to serve bread and butter
2. 09 How to change an ashtray
2. 10 How to clear a table
2. 11 How to offer assistance to guest
2. 12 How to remove crumbs from the table
2. 13 How to serve plate dish
2. 14 How to serve wine
2. 15 How to serve coffee or tea
2. 16 How to serve Chinese meal
2. 17 How to do towel service
2. 18 Changing bone plate
2. 19 Soup service
2. 20 Serving steamed fish
2. 21 How to use lazy-susan
Page 2
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2. 22 How to serve at cocktail party
2. 23 How to serve cocktail
2. 24 How to serve at meeting
2. 25 How to serve the coffee break
2. 26 Check the guest satisfaction
2. 27 How to handle guest complaint
2. 28 Bid farewell
Page 3
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STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1.01 | ||||
| DEPARTMENT : Banquet | TASK: Polishing Of Chinaware | ||||
| JOB TITLE: All Banquet Staff EQUIPMENT NEEDED: | |||||
| WHAT TO DO | HOW TO DO IT | WHY | |||
|
1. Get hot water
2. Get 2 linen glass cloth
3. Get one tray and one glass cloth
4. Polish
5. Handle
|
· Boiling water-change fresh one when it gets cold.
· One glass cloth damped with hot water. · One dry glass cloth.
· Place glass cloth on long tray.
· Use wet cloth to polish chinaware. · Followed by dry glass cloth, polish once more. · Only chinaware with water marks are to be polished. Those with dirt or stain must be returned for washing.
· Place all polished chinaware on rectangular tray. · Bowls – hold the handle · Plate – with four fingers under lower edge and thumb by rim of plate surface
· Plate – should not stack more than 20 piece. · Cups and ashtrays – should not stack more than 4 pieces. When you find cracked chinaware, return it to steward department.
|
Hot water is more effective
To polish To remove water marks
For placing polished chinaware.
To remove water marks To remove water marks For hygiene
For mise-en-place For hygiene
For safety
|
|||
| PREPARED BY:
|
APPROVED BY: Stefan Schmid | ||||
| Position:
|
Signature:
Date: |
Position:
|
Signature:
Date: |
||
Page 4
________________________________________________________________________________________________________________________________________________________________________________________________
STANDARD OPERATING PROCEDURE
| FOOD & BEVERAGE | TASK #: 1.01 | ||||
| DEPARTMENT : Banquet | TASK: Polishing Of Chinaware | ||||
| JOB TITLE: All Banquet Staff EQUIPMENT NEEDED: | |||||
| WHAT TO DO | HOW TO DO IT | WHY | |||
|
1. Get hot water
2. Get 2 linen glass cloth
3. Get one tray and one glass cloth
4. Polish
5. Handle
|
· Boiling water-change fresh one when it gets cold.
· One glass cloth damped with hot water. · One dry glass cloth.
· Place glass cloth on long tray.
· Use wet cloth to polish chinaware. · Followed by dry glass cloth, polish once more. · Only chinaware with water marks are to be polished. Those with dirt or stain must be returned for washing.
· Place all polished chinaware on rectangular tray. · Bowls – hold the handle · Plate – with four fingers under lower edge and thumb by rim of plate surface
· Plate – should not stack more than 20 piece. · Cups and ashtrays – should not stack more than 4 pieces. When you find cracked chinaware, return it to steward department.
|
Hot water is more effective
To polish To remove water marks
For placing polished chinaware.
To remove water marks To remove water marks For hygiene
For mise-en-place For hygiene
For safety
|
|||
| PREPARED BY:
|
APPROVED BY: Stefan Schmid | ||||
| Position:
|
Signature:
Date: |
Position:
|
Signature:
Date: |
||
Page 5
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