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FOOD &BEVERAGEDEPARTMENT
BANQUET
OPERATING MANUAL
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INTRODUCTION TO THE MANUAL
This manual is to give detailed information of the general rules and regulations, basic policies and
procedures set up by the F&B Department for the Banquet department.
It serves as a directory and guideline for the day-to-day peration, and can be used for training sessionsand on-the-!ob training.
It is essential for each employee to read and follo" the sections out lined in the manual in order to achieve
the set tas#s and assure the quality of service standard, "hich in return "ill give you $ the employee-!ob
satisfaction and the feeling of appreciation.
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TABLE OF CONTENTS
1. CONCEPT STATEMENT
2. OPERATING PHILOSOPHY
3. BANQUET FUNCTION CATEGORIES
4. ORGANIZATION CHART
5. JOB DESCRIPTIONS
. SET UP FOR FUNCTIONS
A. MEETING !SEMINAR
". TABLE TOP
#. COFFEE BREA$ STATION
B. CHINESE FUNCTION
". STANDARD
#. VIP
%. EDDING
'( STANDARD
''( VIP '''( VVIP
C. ESTERN FUNCTION
". BUFFET BREA$FAST
#. BUFFET LUNCH
%. BUFFET DINNER
). BUFFET STATION
*. SET MENU
'( BREA$FAST
''( LUNCH
'''( DINNER
+. COC$TAIL
,. SIDE STATION ! BAC$ AREA
-. STOREROOM. SPECIFIC SILVERARE FOR VIP FUNCTIONS
1/. EVENT ORDER
11. MENU GUILDLINE
12. BILLING
13. CLEANING AND SIDE OR$ PROCEDURE
14. BANQUET MANING GUILDLINE
15. POLICY AND PROCEDURE0 ALL STAFF
1. POLICY AND PROCEDURE0 SUPERVISOR !CAPTAIN
1,. POLICY AND PROCEDURE0 AITER !RUNNER !TRAINEE !CASUAL OR$ER
1-. POLICY AND PROCEDURE0 AV TECHNICIAN
1. BANQUET ETRAY HELP AND CASUAL OR$ER
2/. BANQUET OPERATING EQUIPMENT
21. EIHIBIT
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1. CONCEPT STATEMENT
The % Ballrooms and % function rooms are situated on the basement ' and the basement '' of the hotelrespectively. It is accessible by ta#ing the guest lift or using the hotel(s escalator from the lobby, "hich leadsdirectly to the )rand Ballroom. *ltogether, the Banquet Department function rooms are as follo"s+
a T* B"6 I7
ith it(s unique riental decor. The Ballroom I can accommodate up to '/// 0*10re-function area can be used as a 2I0 3ounge for 0re-dinner coc#tail before0roceeding to the main Ballroom for dinner reception.
b T* B"6 11,
ith it(s high ceiling and 4Fusion5 design. The Ballroom '' can accommodate up to '/// 0*1
There are % 2I0 3ounge(s that can also be utili6ed as Bride and Bridegroom "aiting areas and 2I07oc#tail parties. The 0re-function area can be used for 0re-dinner coc#tail.
- pen Foyer - 8ound proof partition to subdivide the Ballroom into % sections- Dance floor area
- 3ights control in each room- *ir conditioning control in the room- 9levators, escalator, ne:t to the Ballroom
cF89%:'9 R6;
The% function rooms are perfect ideal room for small functions and company board meetings and8eminars. Function room I most ideal for holding reception and dinner function for under
'// guests.- Different purpose- 3ights control in each room- *ir conditioning control in the room
*ll function rooms "ith built in board meeting table, featuring the latest meeting facilities such as laptoppro!ector, Barco, internet point mini bar and fully auto In additional there is one 2I0 Function room "ith a builtin hollo" round table, ;I-T97;
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2. OPERATING PHILOSOPHY
OPERATIONmeetings service
- 7offee brea# service- utside catering service
8ervice hours indefinite depending on guest?s request.
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3. BANQUET FUNCTION CATERGORY
MAR$ETING OBJECTIVE
A. T=>*; + F89%:'9
The follo"ing are the various types of function+a Brea#fast set buffetb 0re-dinner coc#tail
c 7oc#tail receptiond estern set lunch>dinner receptione 7hinese or estern buffet lunch>dinnerf Theme partiesg Fashion 8ho"s
h Balls =7hristmas, @e" year(s eve etc.i eddings! Birthday celebration
# 7ompany?s seminarsl 8ports? tournament deceptionm Tea reception
n 7ompany annual dinner and dance partyo 0ress conferencep 8ymposiumq Boardroom meetingr 7areer Development seminarss utside catering
B. M"?*:
;otel guests, international corporate companies, trading companies, local corporations, Foreign
7onsulates e:patriates residing in 1iamen and local guests.
C. P6:'9
a a. Internal 0romotionb 0 )uest room directory
- Brochures- Banquet planners
b. 9:ternal 0romotion- Brochures
- Banquet planners- @e"s papers- 8ales calls
- T.2. *dvertising
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4. ORGANIZATION CHART
B an qu et O rganization C h art
B Q . C aptain
7C (3)
B Q . T e c h
7 C ( 1 )
B Q . W a i t e r !" #$ %& ' ( )
B Q . SR . W aiter * + !" #$ %
, C ( 1 )
A sst. B Q . S er M gr. - % / 0
5B (1)
B Q . 2 3 4 5 C 2 6 r . / 0
8 ' ( 1 )
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5. JOB DESCRIPTION
JOB DESCRIPTION
Aob Title+ BANQUET SERVICE MANAGER
eports to+ F&B
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JOB DESCRIPTION
Aob Title+ ASST.BANQUET SERVICE MANAGER
eports to+ B*@C9T 892I79
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JOB DESCRIPTION
Aob Title+ BANQUET SUPERVISOR
eports to+ *88T. B*@C9T 892I79
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JOB DESCRIPTION
Aob Title+ BANQUET CAPTAIN
eports to+ B*@C9T 8C092I8
PURPOSEtea is placed correctly on the heater, that is, coffee on the right and
tea on the left.'E. To ma#e sure that glass, cutleries are clean before setting it on table.
'. To observe rule, regulations and to maintain self-discipline in the department.
'. To cover all duties and responsibilities as described for Banquet Trainee >causal "or#er intheir absence.
'G. To perform any other duties as requested by Banquet 8ervice
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JOB DESCRIPTION
Aob Title+ BANQUET TRAINEE / CAUSAL WORKER
eports to+ B*@C9T 7*0T*I@
PURPOSE*ll tables are nicely covered "ith thic# green felt+@ote pad0encil;igh ball glass "ith iced "ater
7oasterE guests per ' ashtrayE guests per ' mint > candy bo"l =2I0
#. C++** B*"? ;:":'9*ll stations are nicely set up "ith+7offee cup7offee saucer
Teaspoon7reamer8ugar bo"lB & B plate8ervice gear =for food item
Dessert for#9:tra Teabag
0aper nap#inubbish bas#etTray stand "ith service tray =ound &ectangularFlo"ers
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B. C'9*;* F89%:'9
". S:"9)")Bone plate7hopstic# rest =7hina"are7hopstic#s
8oup bo"l "ith spoonTeacup "ith saucer
8oya dishToothpic#@ap#in
Tablecloth =standard color
8oya dish
8oup spoon "ith spoon ater goblet=7hina"are
7hopstic# rest =7hina"are
Bone plate H5 7hopstic#
#. VIPBone plate
7hopstic# rest =silver"are
7hopstic#s8oup spoon =8ilver"are8oup bo"l "ith spoonTeacup "ith saucer
8oya dish
ater goblet
Toothpic# holder =silver"are@ap#inTo"el tray 0.0. =silver"are8auce stand =silver"are
8oya dish
8oup spoon "ith spoon ater goblet
=8ilver"are
7hopstic# rest =8ilver"are
To"el tray =8ilver"are 7hopstic#
Bone plate H5
%
%
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%. *))'9@'( S:"9)")
Bone plate7hopstic# rest =7hina"are7hopstic#s8oup bo"l "ith spoon
8oya dish
Toothpic#@ap#inTableclothFlo"er arrangement =standard
F *") :"#**< A>>*:'* S8>7 M"'9
C8;*7 "9) D*;;*:(
Dinner for#
Dinner #nife8alad for#8alad #nife
8oupspoonDessert for#Dessertspoon
B & B #nifeB & B plate7offee cup7offee saucer
Teaspoon
ater goblethite >ed "ine glassBread bas#et
*shtray "ith match bo:8ets of cream & sugar bo"l=*fter dessert has been served
8ets of salt & pepper sha#er7andle holder "ith candle@ap#inFlo"er =standard
+. C%?:"' "%%)'9@ : :* 6*98 "9) )'9? ';:(7oc#tail table8nac#7oc#tail nap#in
8ervice gear
B & B plate*shtrayFlo"ers
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,. SIDE STATION !BAC$ AREA
A F 6**:'9@ ! ;*6'9" "all paper - 9lectric 8oc#et
C. M"'9:*9"9%*a. 7hec# trolley "heel monthly.
a. e-varnish trolley, podium, door side-table.
b. 0olish dance floor after using.c. 7lean chairs and table etc. "hen possible.
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. SPECIFIC SILVERARE FOR VIP FUNCTIONS
A%%)'9@ : :* :* ;*'%* >'%= "9) >%*)8*7 +'9@ S'*"* "* 8;*) +
VIP @8*;: "9) VIP C'9*;* +) +89%:'9
7hopstic# 8tand ound 0late ;older
8oup 8poon 8auce Dish
Far De" 7up Fish 8erving Knife & for# & Tray
Far De" 0ot To"el Tray
Finger Bo"l . Dish 8tand
Finger Bo"l Cnderliner Double 8pacer Dish
8har#?s Fin Bo"l 'pa: 0epper & 8alt 8ha#er
val 0late 7over Feast 7ard 7lip
val. 0late 8tand 8oy 0ot '/H
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11. EVENT ORDER
*. To document and communicate, ma#ing use of the 9vent rder Form, on all requirements 0er-training to the event or function to all departments concerned in order to ensure smooth
Implementation of clients( requirements that "ill result in high service efficiency to the guest8atisfaction.
B. *s soon as all the details of a function are finali6ed, the event order is prepared and distributed.
7. The event order contains all the detailed requirements as stared in the contract agreed recordedBy the guest. It serves to inform all departments concerned of their obligations and the requirementof the function.
D. 9vent orders are distributed according to the follo"ing list+
D*>":6*9:
*ccounting 9:ecutive 7hef ;ouse#eeping*< Des# 9ngineering 8ales fficeBanquet 8ervice F@B 7ontrol 8ecurity
Beverage F@B ffice 8te"arding7oncierge Flo"er shop Transportation '=if need9:ecutive ffice 0urchasing '=if need Cniform room
9. If any changes occurred after the distribution of the event order =such as guaranteed attendance,
function timing, etc. an *d!ustment Form is prepared and distributes to the concerned persons byhand. The original is #ept "ith the event order.
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11. MENU GUIDELINE
MENU POLICY
*.
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12. BILLING
PURPOSE
To standardi6e the billing policy and procedure in order to minimi6e aging accounts, uncollectedaccounts, bad debts, and re-structuring of billing presentation.
CHEC$ SETTLEMENT ACCORDING TO THE BANQUET EVENT ORDER
hen the organi6er as#s for the bill, there are different types of billing procedures for each of thefollo"ing.
"( C";
- *ll cash are in his leave.
%( I9 H8;* G8*;:
- For guests "ho are staying in the hotel, they have to sign their names, indicate their room numberand "rite their name in 7hinese or 9nglish.
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13. CLEANING AND SIDE OR$ PROCEDURE
A D"'=
a. 2acuuming of all function rooms, corridors and Ballroom Foyer.b. 7hec#ing and replacing all floral arrangement and cleaning of surrounding areas.
c. 0olishing of all glass, brass surface =i.e. door handles.d. 7hec#ing of all lighting to ensure proper functioning.
e. 7leaning of all floor ashtrays, brass stanchions.
f. iping>dusting of all furniture prior to the function.
g. 7leaning and straightening of all Banquet storerooms and pantry.
B **?=
g. 7hec#ing if furniture, tables, trolleys etc. for their conditions and arrange for repair if necessary.h. 8hampooing of all carpets. =Depends on usage
i. 7leaning of "indo"s and picture frame.
C M9:=a. 7leaning of all lighting fi:tures.
D Q8":*=
a. 7leaning of net curtain.
E B'0"998"=
a. epainting or touch up.b.
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15. BANQUET SERVICE MANING GUIDELINE
*. 7hinese function >edding =set menu
TYPE OF
FUNCTION
STANDARD
MANNING SUPERVISOR AITER RUNNER TOTAL
'Table
='/-' pa:
' ' ' E
% Table='/-'%pa:
' % '
E Table='/-'%pa:
' E '
Table='/-'%pa:
' ' G
Table='/-'%pa:
' ' H
G Table='/-'%pa:
' G '
H Table='/-'%pa:
' H ' J
Table='/-'%pa:
' ' '/
J Table
='/-'%pa:
% ' ''
'/ Table='/-'%pa:
% ' ''
'' Table='/-'%pa:
% % '%
'% Table='/-'%pa:
% % '%
'E Table='/-'%pa:
% J % 'E
' Table='/-'%pa:
% J % 'E
' Table='/-'%pa:
% J % 'E
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A C'9*;* +89%:'9 !*))'9@ ;*: 6*98(
TYPE OF
FUNCTION
VIP
MANNING SUPERVISOR AITER RUNNER TOTAL
'Table='/-' pa:
' % '
% Table='/-'%pa:
' '
E Table
='/-'%pa:
' ' H
Table='/-'%pa:
' G '
Table='/-'%pa:
' ' '/
G Table='/-'%pa:
' ' '/
H Table='/-'%pa:
% '' ' '
Table='/-'%pa:
% '% ' '
J Table='/-'%pa:
% ' % '
'/ Table='/-'%pa:
% ' % 'J
'' Table
='/-'%pa:
% 'H ' %'
'% Table='/-'%pa:
% ' % %%
'E Table='/-'%pa:
E %/ % %
' Table='/-'%pa:
E %' ' %G
' Table='/-'%pa:
E %E % %
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D. *;:*9 +89%:'9 ;*: 6*98(
TYPE OF
FUNCTION
STANDARD
MANNING SUPERVISOR AITER RUNNER TOTAL
'Table='/-' pa:
' ' ------ %
% Table='/-'%pa:
' % ------ E
E Table='/-'%pa:
' E ------
Table='/-'%pa:
' ------
Table='/-'%pa:
' ------ G
G Table
='/-'%pa:
% G ------
H Table
='/-'%pa:
% H ------ J
Table='/-'%pa:
% ------ '/
J Table='/-'%pa:
% J ------ ''
'/ Table='/-'%pa:
% '/ ------ '%
'' Table='/-'%pa:
E '' ------ '
'% Table='/-'%pa:
E '% ------ '
'E Table='/-'%pa:
E 'E ------ 'G
' Table
='/-'%pa:
E ' ------ 'H
' Table
='/-'%pa:
E ' ------ '
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E. *;:*9 +89%:'9 ;*: 6*98(
TYPE OF
FUNCTION
VIP
MANNING SUPERVISOR AITER RUNNER TOTAL
'Table='/-' pa:
' ' ' E
% Table='/-'%pa:
' % '
E Table='/-'%pa:
' E % G
Table='/-'%pa:
' % H
Table='/-'%pa:
' E
G Table
='/-'%pa:
% G E ''
H Table
='/-'%pa:
% H 'E
Table='/-'%pa:
% '
J Table='/-'%pa:
% J 'G
'/ Table='/-'%pa:
% '/ 'H
'' Table='/-'%pa:
E '' G %/
'% Table='/-'%pa:
E '% G %'
'E Table='/-'%pa:
E 'E H %E
' Table
='/-'%pa:
E ' H %
' Table
='/-'%pa:
E ' %G
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F. *;:*9 +89%:'9 #8++*:(
TYPE OF
FUNCTION
STANDARD & VIP
MANNING SUPERVISOR AITER RUNNER TOTAL
'Table='/-' pa:
' ' ------ %
% Table='/-'%pa:
' % ------ E
E Table='/-'%pa:
' % '
Table='/-'%pa:
' % '
Table='/-'%pa:
' E '
G Table
='/-'%pa:
% E ' G
H Table
='/-'%pa:
% ' H
Table='/-'%pa:
% ' H
J Table='/-'%pa:
% '
'/ Table='/-'%pa:
% '
'' Table='/-'%pa:
E G ' '/
'% Table='/-'%pa:
E G ' '/
'E Table='/-'%pa:
E H ' ''
' Table
='/-'%pa:
E H ' ''
' Table
='/-'%pa:
E ' '%
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BANQUET STAFFING GUIDELINES
S!NO. FUNCTION SUPERVISOR AITER BAC$
AREA
REMAR$S
' 7FF99
B9*K
'+ / pa:. '+ E/ pa:. '+E/-/ pa:. aiter "ill handle
coffee>tea and clear ofsoiled plate.efresh the set-up.
% 77KT*I39790TI@
'+ G/ pa:. %+ / pa:. '+E/-/ pa:. aiter "ill handle drin#sand clear of soiled plate.
E 8T*@DI@)
BCFF9T
'+ / pa:. '+ %-
Epa:
'+E/-/ pa:. aiter "ill handle drin#s
and clear of soiled plate.
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BANQUET TAS$ LIST
JOB TAS$ FOR ALL STAFF
T";? 1< INTRODUCTION TO THE BANQUET DEPT.
T";? 2< MAINTAIN A PROFESSIONAL APPEARANCET";? 3< REPORT TO OR$
T";? 4< GREETING THE GUEST
T";? 5< ANSER THE TELEPHONE
T";? < BANQUET MEETING
T";? ,< BANQUET EVENT ORDER
T";? -< FUNCTION BOO$ING STANDARDS
T";? < USE OF NOTICE BOARD 0 REMINDER FOR MATTERS OF
IMPORTANCET";? 1/< COMMUNICATION DURING SERVICE
T";? 11< GUEST RELATIONS
T";? 12< REQUSIITION SUPPLIES
T";? 13< LOST & FOUND PROCEDURES
T";? 14< HANDLING BREA$AGE
T";? 15< HANDLING SERVICE ACCIDENTS
T";? 1< SIGNING OFF
G. JOB TAS$ FOR SUPERVISOR !CAPTAIN
T";? 1< ROLE OF SUPERVISORT";? 2< CAPTAIN ORDER FORM
T";? 3< CONDUCTING TRAINING
T";? 4< BRIEFING FOR SET0UPS
T";? 5< PRE0FUNCTION CHEC$
T";? 5!1< ENSURING ROOM IS SET UP TO BANQUET EVENT ORDERSPECIFICATION
T";? < SEATING THE GUESTS
T";? ,< GIVING SIGNALS
T";? -< COORDINATION IN $ITCHEN DURING SERVICE
T";? < CHEC$ING ON SERVICE
T";? 1/< PRESENTING THE GUEST CHEC$
T";? 11< CLOSING DUTIES FOR INDIVIDUAL FUNCTION
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TAS$ JOB FOR AITER !CAUSAL OR$ER
T";? 1< CARRYING A TRAY
T";? 2< CHANGING ASHTRAY
T";? 3< PREPARE FOLDED NAP$IN
T";? 4< CONDIMENT SAUCES
T";? 5< CLASS MEETING ROOM SETUP
T";? < TABLE SET UP CHINESE FUNCTIONS
T";? ,< ESTERN LUNCH ! DINNER SET UP IN GENERAL
T";? -< PROVIDE COFFEE BREA$ SERVICE
T";? < ATTEND PRE0SERVICE BRIEFING
T";? 1/< TEAM OR$
T";? 11< FLO OF SERVICE
T";? 12< TOEL SERVICE
T";? 13< TEA SERVICE
T";? 14< BEVERAGE SERVICE FOR DINING FUNCTION
T";? 15< SERVING7 PRESENTING THE DISH & DIVIDING
T";? 1< TABLE SIDE SERVICE
T";? 1,< CLAENING FOOD & BEVERAGE
T";? 1-< CLEANING ! BUSSING TO STEARDS AREA
T";? 1< SEQUENCE OF BUFFET SERVICE
T";? 2/< SEQUENCE OF ESTERN FUNCTION ITH SET MENU
T";? 21< DINNER FUNCTION ITH DANCING
T";? 22< COFFEE AND TEA SERVICE FOR LUNCH & DINNER FUNCTION
T";? 23< COC$TAIL PARTY< C"+'9@ D';*) "9) O:* U:*9;';
T";? 24< HANDLING SPECIAL REQUESTS
T";? 25< HANDLINGCHANGING AND REQUISITION OF LINEN
JOB TAS$ FOR AV TECHNICIAN
T";?< HANDLING CARE AND MAINTENANCE OF AUDIO0VISUAL
ELECTRICAL EQUIPMENT
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).her that you "ill find out the information andas# him>her if he>she can hold the line for a moment. 8tandard sentence+ I?m sorry, sir>madam, I?ll have to
chec# it for you, 0lease "ait a moment, I?ll chec# it right a"ay.
H. nce you have got the information+ I?m sorry to #eep you "aiting sir>madam, "e are still
chec#ing. 0erhaps you could leave your number and I?ll call you bac# as soon as I find that out.. 7onfirm information to the caller to sho" you understood.
J. Than# the guest for calling and "ish him>her a nice day.
'/. @o personal calls for staff are permitted.''. Do not leave the phone unattended for any length of time.
'%. Be familiar "ith all functions of the telephone system.
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ *ll
Department ;ead+ ).7, and set against future spending in
;otel guest room or F&B outlets.
. )C**@T99D *TT9@D*@79+
- * guaranteed number of guests are required no later than hours prior to the function.This "ill be the minimum number that "ill be charged for.
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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- 7ommunication for "or# schedule, training program and promotion.
- 7ommunication to the supervisor for guest comments.POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *ll
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ 8upervisor >7aptain
Department ;ead+ ).
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ banquet Aob 7ategory+ 8upervisor >7aptain
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ 8upervisor >7aptain
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ 8upervisor >7aptain
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ 8upervisor >7aptain
Department ;ead+ ).":'%8" +89%:'9 '; : %"= 8: >*0+89%:'9 %*%? 9 :* +89%:'9'9@ +
*8'>6*9:7 ;89) ;=;:*67 :* ;*::'9@ + '@:'9@ "9) :*6>*":8* %9: "9) :": :* ;')* ;:":'9 ';
")*8":*= *8'>>*) 3/ 6'98:*; >' : :* +89%:'9.
PROCEDURE7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES
;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).she does not "ant to have more, then remove it "iththe guest(s approval. 7hange "ineglasses "hen different "ine is to be served.
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ *ll outlets Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter > 7ausal or#erDepartment ;ead+ ).tea service after guest has finished his >her dessert.
'%. aiter assigned to the buffet station must al"ays helps guest to pic# up food, replenish of buffet
9quipment, #eep the buffet station in order and call e:tra food from the #itchen side.
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter > 7ausal or#erDepartment ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).;. T* @8*;:K; %8> '; 9** *+: *6>:=
89*;; :* @8*;: 9:'+'*; :": * )*; 9: "9: : #* ;**) "9=6*. C++** '; ;**) ': %*"67 :*"
': 6'?.
PORCEDUREE full.
. *s# guest if he>she "ould li#e to have more coffee or tea, "hen pots empty. If no, remove pots,if yes, refill pots "ith fresher coffee>tea and serve.
J. 0re-ma#e coffees only during e:tremely busy times and get approval from the manager or
assistant.
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POLICIES & PROCEDURES;otel+
Department+ F&B $ Banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er
Department ;ead+ ).
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POLICIES & PROCEDURES;otel+
Department+ F&B $ banquet Aob 7ategory+ *2 technician
Department ;ead+ ).
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1,. BANQUET ETRAY HELP AND CASUAL OR$ER
*ccording to ;otel rgani6er 7hart. Banquet 892I79 team is pretty small, "hich al"ays result in aneed for 91T* ;93098, for all banquet over appro:. /-G/ persons.
9:tra ;elpers are coming from various other outlets of the hotel+ 7hinese and estern division and>orbeverage dept. or from schools+ school trainee.
* continuous training program should be established, as follo"s+%. C'9*;* )'';'9< #";'% :"'9'9@ 9 *;:*9 +) ;*'%*.
). *;:*9 )'';'9< #";'% :"'9'9@ 9 C'9*;* +) ;*'%*.
9ach outlet could have a certain amount of staff on hand ready at any time to "or# as e:tra helpers "ith
the minimum #no"ledge necessary to provide customers "ith a good quality service.
The request is for"arded E- days prior to the function to each outlet manager concerned through a note or
memorandum =' copy for the F@B Director. and "e "ell mentioned in the F@B morning briefing.
@ames and 9mployees numbers of the helpers are given to the Banquet ffice for easy reference and easy
control.
* minimum Banquet service standard training program for school trainee must be implemented.
a. 8chool trainee are being paid "@*.
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BANQUET DEPARTMENT ETRA HELPER & CASUAL OR$ER
MUST TRAIN
TAS$ LIST HOUR NEEDED
'. Familiari6ation of Banquet facilities. '
%. ;ygiene and )rooming. /.
E. ;o" to greeting a guest. /.
. ;o" to ushering the guest. /.
. Type of furniture. '
G. Type of linen. /.
H. Type of china"are. '
. Type of silver"are. '
J. Type of glass"are. /.
'/. ;o" to seat a guest. /.
''. ;o" to balance a service tray. %
'%. ;o" to use of serving gear. %
'E. Fare"ell the guest. /.
'. Beverage #no"ledge.
'. Beverage service. %
'G. Food #no"ledge.
'H. Food service. %
'. Different meeting set-up & service.
'J. 7hinese food function set-up & service.
%/. estern food function set-up & service.
%'. 7oc#tail party set-up & service.
%%. 3ost & Found 0rocedure. '
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2/. BANQUET OPERATING EQUIPMENT
OPERATING EQUIPMENT AND GUEST SUPPLIES STOC$ LEVEL
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% Tall ;i-ball ( '/ '> o6 /EE Tall ;i-ball )lass
E ;i-ball ( o6 /E% ;i-ball )lass G// G//
)*( %E%G ld Fashioned )lass H% H%
+,)*( '% '>% %EEJG Double ld Fashioned ;
G -.( '' '>%o6 EH'' 0ilsner )lassH '> ; '%G/ JEG %'JG
H -.( ' E>o6 EJ' Beer )lass H
'>% o6 EJ/ Fantasy E>
J G '>% o6 E' Tulip 8undae H>
'/ /0.( % o6 /J 8herry & 0ort )lass H> EG EG
'' 1.( G '>% o6 EH'E ed ine )lass G G
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'E 3( '/ E> E ater )lass G '> '// '//
' 45.( '>% o6 7oc#tail )lass >
'67&'( '>%o6 EHG% 7hampagne 8aucer '>
EG/ EG/
'G 289( J o6 EH/ Brandy )lass '>% ' '
'H 289( '>%o6 EH/% Brandy )lass '>
' :;
'J .=>?@ 7arafe =3
%/ .=>A@ %J 7arafe = o6 EH'H 0oco )rand H
% ' '> o6 EHJ/ 7ordial '> EG EG
% ' o6 EHJE 7ordial '>
%G '/ o6 '%/% Beverage )lass E '>%
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E MN( E> o6 'JG 2otive %'>%
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E S( '/ '>% o6 '%//
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/ A 7hinese Tea 0ot 'G/ 'G/
' A( 7hinese Tea 7up 'G// 'G//
% (sL 7hinese Tea 8aucer '%// '%//
E DL '/cm Deep Dish '/cm G// G//
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G xK H @oodle Bo"l H
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J 3CK H Fruit Bo"l H
/ W 8oya 0ot / /
' Y 2inegar 0ot / /
% L 8ho" 0late J '%/ '%/
E 4d 7hic#en Tray '% '/
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4[L Boat Dish for 7hic#en %//
G 4K 7hic#en ice Bo"l '%/
H 4K 7hic#en ice Bo"l '//
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GG L ' ound 0late ' G/ G/
GH L H ound Deep 0lateH
G L ound Deep 0late
GJ L '/ ound Deep 0late'/ '/ '/
H/ L '% ound Deep 0late'% / /
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HG L 'E ound 0late >rim'E
HH L J val 0late J
H L '/ val 0late '/
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/ L ' val 0late ' %// %//
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E }L J 8oup 7asseroleJ %// %//
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G }L . 8oup 7asserole.
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J 7lay 0ot .
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{| Dinner Knife EG/ EG/
G {| Dinner For# EG/ EG/
H xyW B & B Knife EG/ EG/
tuGH Demi Tasse 8poon
J Ice Tea 8poon E/ E/
'/ Tea 8poon // //'' 8ervice 8poon J/ J/
'% 8ervice For# J/ J/
'E b Fish Knife %/ %/
' b Fish For# %/ %/
' w 8tea# Knife
'G g yster For#
'H 7arving For# E E
' 7arving Knife E E
'J xy 0astry Tong / /
%/ 7a#e 8erver / /
%' } 8oup 8poon EG/ EG/
%% }= 8oup 3adle=3 E/ E/ G/
%E }= 8oup 3adle=8
% D= )ravy 3adle
% 3h ater 0itcher G/ G/
%G > Ice Buc#et ">tong '/ '/
%H 2. ine 7ooler %/ %/
% 2. 8tand for ine 7ooler ' '
%J 1. ine Bas#et %/ %/
E/ |L 0late 7over %// %//
E' DV /.' 3it 8auce Boat /.' 3it
E% DV>?@ 8auce Boat =3 / /
EE DV>B@ 8auce Boat =8 %/ %/
E > Tea 8trainer "> 8tand
E Q Table @o 8tand '/ E/ /
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EH $>'@ Insert =FullH//Ecm E/ E/
E $>'>%@ Insert =half %/ %/
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/ Burner ;older / /
' \ 9lect. ;eat. 9let.
% %>@M 7hafing dish .T. %/ %/
E $>'@ Insert =Full///cm E/ E/
$>'>%@ Insert =half 'G 'G
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H E}>@+ 8oup station=D
}$ Tureen 0ot H//Ecm
J } *dapting 3id G G
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' B 7hopstic# 8tand '%/ '%/
% } 8oup 8poon '%/ '%/
E q( Far De" 7up '/ '/
q. Far De" 0ot %/ %/
V Finger Bo"l '%/ '%/
G 3V~L Finger Bo"l Cnderliner J/ J/
H K 8har#?s Fin Bo"l 'pa: E// E//
KsL 8har#?s Fin Cnderliner '%/ '%/
J K
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'/ '%V 8.F casserole ;older
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' L '/ val 0late 7over '/
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%/ L 'E>'/ val 0late 'E>'/
%' L '>'% val 0late '>'%
%% L 'H>' val 0late 'H>'
%E L %/>'G val 0late %/>'G
% L %%>' val 0late %%>'
% L 'G>' . 0late 8tand'G>' J J
%G L '>'G . 0late 8tand'>'G J J
%H L '%>' . 0late 8tand'%>' J J
% L '/>'% . 0late 8tand '/>'%
%J L J>'/ . 0late 8tand J>'/
E/ op Toothpic# ;older '% '%
E' L G ound 7over G
E% L H ound 7over H
EE L ound 7over
E L J ound 7over J
E L '/ ound 7over '/ J J
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EH L '% ound 7over '%
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/ L G ound 0late G
' L H ound 0late H
% L ound 0late
E L J ound 0late J
L '/ ound 0late '/
L '% ound 0late '%
G L ' ound 0late '
H L >'/ . 0late ;older >'/
L J>'' . 0late ;older J>''
J L '/>'% . 0late ;older '/>'% J J
/ L '%>' . 0late ;older '%>' J J
' L '>'G . 0late ;older '>'G
% DL 8auce Dish ''/ ''/
E DL G 8auce Dish G
d 8uc#ling 0ig 0latter '/ '/
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& Tray '% '%
G L To"el Tray '%/ '%/
H To"el Bas#et ' '
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J > To"el Bo: ">Tong
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H abV '' *balone Dish ;older ''
H abV 'E *balone Dish ;older 'E
HG V>?@ inter melon 8oup ;older=3
HH V>B@ inter melon 8oup ;older
=8
H [>?@ Dragon Boat 3
HJ [>A@ Dragon Boat <
/ Turtle 8tand
' 7rab 7rac#er
% GH /.G 3it Thermo 0ot Insulated /.G
E GH '.' 3it Thermo 0ot Insulated '.'
7a#e Knife % %
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% 1 ooden 7hopstic# =pair
E =2I0 7hopstic#=2I0 '/ '/
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d 8ervice Tray=ound /
G ~ ooden 8tand
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~ E. ooden 8tand E.
J ~ E
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'/ @e"spaper 8tand
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'% d Tray 8tand %/ %/
'E >@ Cmbrella 8tand ">Knoc#
' >@ 8ign 8tand
' \ $ To"el armer
'G \ $ To"el armer =3
'H 3inen Trolley G G
' d 'G1%% 8quare Tray 'G1%% E/ E/
'J d '1% 8quare Tray '1% / /
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%' armer for Trolley
%% >@ armer=3ocal
%E lm 0epper ?@ Ice 8hovel>3@
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H Q % ound Table % G G
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' Q>E@ 8tage 8tep =E % %
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21. EIHIBITS
A. M*98 %*;
Recommended