喜达屋酒店集团基本宴会运营程序.doc

Basic Banquet Operation Procedures Purposes: The purposes of pre-preparation for any banqueting events are mainly to ensure the perspective of priority on hand is handle with a pro active outlook. Manpower manning and scheduling (including post function assignments) Manpower assignments Manpower assistance from other departments i.e. engineering (Av technician), housekeeping (PA), florist, cashier, assistance from other outlets and external contractors. Equipments i.e. Chinaware, Glassware, Silverware, portable equipments (stage, tables, chairs, skirting (colour), Lazy Susan, linens, red carpet, etc. All equipments planning MUST included the Executive Chef, Banquet Chef and the Chief Steward. Decoration i.e. flowers, buffet display, entrance display, backdrop (PR), ballroom foyer display, additional decoration (balloons, banner, bunting etc), Ballroom/Function room layout (strategically layout in favour with the flow of service sequence), including display requirement by the organizer. Pre Function Assignment: Function Layout plan: The confirmed function room plan MUST be completed before any events is been conducted. The floor plan details are as follow, Identify main entrance Layout of tables, identify main table (VIP table) Location of the stage (if required) Location of main backdrop, banners and bunting Identify location for organizer products display (and set up requirements) Identify any special requirements by the organizer (information MUST be obtain from Catering sales) All details MUST be identify in the floor plan (this will assist the pre set up team to carry out the job in detail) as well as to identify non availability of equipments. Manpower Planning: Example Manpower planning can only be done if the floor plan have been finalize and confirm by the organizer or by catering sales Basic manpower allocation guideline are; Chinese Set lunch/dinner : Food server : 1 services staff/table Food runner: 1 service staff/3 tables Captain: 1 captain/10 table