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    SOP - Banquet Service Sequence and Briefing Before Event

    Uploaded by

    Husam Mohamed
    This document outlines the standard operating procedure for banquet service at a hotel. It stresses the importance of briefing all staff before each banquet event. The briefing includes reviewing the event order details like room, guest count, menu, and timeline. Staff are assigned tasks and positions. Important topics covered are hygiene, uniforms, food service standards, and special requests. A rehearsal may be needed. The goal is to avoid service issues by ensuring all staff know their duties. When guests arrive, they must be welcomed and the function sheet checked. Signage should clearly mark if an event is in progress.

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    SOP - Banquet Service Sequence and Briefing Before Event

    Uploaded by

    Husam Mohamed
    593 views2 pages
    This document outlines the standard operating procedure for banquet service at a hotel. It stresses the importance of briefing all staff before each banquet event. The briefing includes reviewing the event order details like room, guest count, menu, and timeline. Staff are assigned tasks and positions. Important topics covered are hygiene, uniforms, food service standards, and special requests. A rehearsal may be needed. The goal is to avoid service issues by ensuring all staff know their duties. When guests arrive, they must be welcomed and the function sheet checked. Signage should clearly mark if an event is in progress.

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    Banquet SOP

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    This document outlines the standard operating procedure for banquet service at a hotel. It stresses the importance of briefing all staff before each banquet event. The briefing includes reviewing the event order details like room, guest count, menu, and timeline. Staff are assigned tasks and positions. Important topics covered are hygiene, uniforms, food service standards, and special requests. A rehearsal may be needed. The goal is to avoid service issues by ensuring all staff know their duties. When guests arrive, they must be welcomed and the function sheet checked. Signage should clearly mark if an event is in progress.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    593 views2 pages

    SOP - Banquet Service Sequence and Briefing Before Event

    Uploaded by

    Husam Mohamed
    This document outlines the standard operating procedure for banquet service at a hotel. It stresses the importance of briefing all staff before each banquet event. The briefing includes reviewing the event order details like room, guest count, menu, and timeline. Staff are assigned tasks and positions. Important topics covered are hygiene, uniforms, food service standards, and special requests. A rehearsal may be needed. The goal is to avoid service issues by ensuring all staff know their duties. When guests arrive, they must be welcomed and the function sheet checked. Signage should clearly mark if an event is in progress.

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    SOP – Banquet Service Sequence and Briefing

    before event 

    SOP Number: F&B - 31 ( SOP serial number and department code )


    Department: Food and Beverage Service – Banquet
    Date Issued: DATE THE DOCUMENT WAS CREATED
    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.
    Training Summary questions:
    Q1. Why it is important to have a staff briefing before the banquet event?
    Q2. What all important timing to be reviewed?
    Q3. What are the other subjects covered during staff briefing?
    Q4. Who should welcome the organizer of the event?
    Q5. Why it is important to indicate whether the function is in progress or not?

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