【正文】 STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 001 TASK: Ready to be on duty EQUIPMENT REQUIRED: Keys, checklist WHAT TO DO HOW TO DO IT WHY Ready to be on duty. Staff must be on time to e to work with smile, clean uniform and well groomed. Hotel’s standard. PREPARED BY: APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Team Leader TASK NO: SOP BQT 002 TASK: How to open a function room EQUIPMENT REQUIRED: Function room key, opening checking list WHAT TO DO HOW TO DO IT WHY All must be ready for service 30 minutes prior to the functions start. Check the setup of the tabletop and readiness of the utensils in the Service Station. Ensure that all of the preparation is done in time. Arrange the appropriate assignments to the staff. Get it right the first time and every single time will help to make our guest function enjoyable, this will please them. To delight our customers by being helpful is a sign of courteous service. Planning to ensure the function can be successful is part of our professional service and of ShangriLa care. PREPARED BY。 APPROVED BY: DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service Associate STANDARD OPERATION PROCEDURE TASK NO: SOP BQT 003 TASK: How to open an bar EQUIPMENT REQUIRED: Table, skirting, table cloth WHAT TO DO HOW TO DO IT WHY Set the bar table. Set glassware on table. Set liquors. Set the bar table with skirting. * Table must be in good condition and balance. * Table cloth and skirting must be well pressed without any stain and holes. Set the glassware according to the types of beverage ordered. All glassware must be free of spots and no chip. Ensure sufficient glassware. Arrange the liquor in descending order in term of bottle height with the tallest bottle in the middle. All bottles must be full. All bottles must be clean without any stain. Show our standards which will please our guest. Show we care for our guests. Show our standards and to delight our guests. Show our honesty. PREPARED BY: APPROVED BY : DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE : Team Leader TASK NO: SOP BQT 004 TASK: Daily Briefing EQUIPMENT REQUIRED: White board and briefing book. WHAT TO DO HOW TO DO IT WHY Daily briefing. To conduct preservice briefing on: @ Hotel information. @ Daily room occupancy. @ VIP’s arrival/inhouse. @ Customer delight practices. @ Customer’s ments. @ Daily chef’s special. @ Item/dishes to remend. To ensure staff are well informed on a daily basis to perform their job effectively. 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 005 TASK: How to check a buffet EQUIPMENT REQUIRED: Event order WHAT TO DO HOW TO DO IT WHY Check the table. Check the food items. Check chinaware and cutleries. Check the bar. Check the number of buffet tables against Attendance. * Make sure enough seats to sit the guests. Check the distribution of food items. Check the pre situation of food items. Check the quantity of all chinaware and cutleries according to the Attendance. * Make sure all chinaware and cutleries are free of spots. Enough beverages to be offered for the gusts. Enough glassware to be served. All glassware must be free of spots and no crack. Get it right the first time and every single time is very important to delight our customer Taking personal care and responsibility to ensure guest’s satisfaction. To ensure have enough supply to delight our customer. PREPARED BY: APPROVED BY : DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE /DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Team Leader TASK NO: SOP BQT 005 TASK: How to check a buffet (continue) EQUIPMENT REQUIRED: Check list and even order WHAT TO DO HOW TO DO IT WHY The following can be taken into consideration: @Number of buffet tables against attendance. @Distribution of food items. @Presentation of food items. @Replacement’s frequency. Liaise with chef to check buffet for standards: Number of buffet tables against attendance. Distribution of food items. Presentation of food items. According the event order to check the items of the food set up. According the event order to check the bar set up. Get i