【正文】 t right the first time and every single time, it also delights our guests. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 006 TASK: How to check a function room EQUIPMENT REQUIRED: Event order WHAT TO DO HOW TO DO IT WHY Pick up event order. Event order to be collected by the clerk form the catering office every day. Room set up must fully achieve require from the event order. * White board and flip chart must be clean and without dust and marker prints. *Markers should be tested before function starts. Check the floor carpet. * Floor should be clean without dust of 8 waste papers baskets. Check the air condition. * Aircon set at 2021 degree. Check the lighting. * No blown bulb and set the AV. Presentation lighting as needed. Get information as soon as possible to operate the function, this shows professional service. Care for the customer guest satisfaction and enjoyment. Taking personal care to delight customer. Comfort our customer of make them feel that they make the right choice to have function in ShangriLa Hotel. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 006 TASK: How to check a function room (continue) EQUIPMENT REQUIRED: Event order WHAT TO DO HOW TO DO IT WHY Check equipment. Turn on the equipment to make sure they are working properly. Walk around table, look at the setup and look at the skirting, tables, glasses, pads and pencils. * Skirting must be well pressed and straightened. * Table cloth must be clean without any spot and cracks. * Every seat must have a pad and pencil. Get it right the fist time and every single time. Taking personal care and responsibility to ensure the guests get what they want. A professional, well planned function shows a caring and sincere service. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 007 TASK: How to refresh a function room EQUIPMENT REQUIRED: Glass rack and glassware WHAT TO DO HOW TO DO IT WHY Refresh room only during all luncheon and coffee breaks. Make sure the glassware are spotless and the table cloths are not stain. Empty the waste baskets. Remove the ashtrays and replace them with fresh ones. Put the fresh water in the water pitches. Replace sweets. Straighten the chairs. Set the fresh glasses on the tables. Pick up any excess paper on the tables or floor. Show we care and delight our guests. A clean and tidy function area will please our guests by making the atmosphere more fortable. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT ： Banquet JOB TITLE： Service Associate TASK NO: SOP BQT 008 TASK: How to set up a western meal EQUIPMENT REQUIRED： Chinaware and cutlery WHAT TO DO HOW TO DO IT WHY All table settings in the function room with a specified uniform setting, linen, china, glass, flatware are placed on a cover. Glassware will be spotless and cutleries are polished before setting up the table. Make sure the tabletop is clean and free of water spots. Position the table clothes according to standard use the chair as guidance. Place dinner knives on right hand side of the covers: 1) Blade face in 2) Straight 3) One thumb from edge of table Place dinner fork on left hand side of cover: 1) Straight 2) One thumb from edge of table Allow enough space between fork and knife to be able to place a dinner place 30cm. Minimum hotel requirements. Maintain a standard and to delight customer is part of providing proper sincere service. Consistency Minimum hotel requirement PREPARED BY: APPROVED BY : DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT : Banquet JOB TITLE : Service Associate TASK NO : SOP BQT 008 TASK： How to set up a western meal (continue) EQUIPMENT REQUIRED： Chinaware and cutlery WHAT TO DO HOW TO DO IT WHY Hold the cutlery by the handle。 make sure no fingerprints are on the blades. Glass has no spot and crack. Napkins must be clean and well pressed. Chinaware must be clean and properly set. Place the butter plate on the left side of the cover and the dinner fork 6cm from edge of table. Place the butter knife (black out). Place the water glass at the tip of knife. Place the napkin at the center of the cover using the chair position as guidance. According to the amount of the covers on the table set: a) Salt amp。 pepper