【正文】 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。 holes. Use the skirt clip to skirt the table. The skirting must be well pressed, straight and no holes. Set ashtray, matches bud vase, tidbits and cocktail napkins. * Chinaware are all clean without spots and cracks. * Cocktail napkins should be folded nicely in diamond style. Get it right the first time and every single time to have a well table setup. Taking personal care to delight our customer. Taking personal care to delight our customer. Show caring to our guest and make them feel that they made the right choice to have the function in ShangriLa Hotel. PREPARED BY: APPROVED BY : DESIGNATION Service Manager SIGNATURE/DATE DESIGNATION General Manager SIGNATURE/DATE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 012 TASK: How to set up a cocktail table (continue) EQUIPMENT REQUIRED: Cocktail table and cocktail napkin STANDARD OPERATION PROCEDURE WHAT TO DO HOW TO DO IT WHY Make sure the tables are clean and no crack, table cloth without stain and holes. The cocktail table will be always as follows: Cocktail table (round table, must be in good condition and not broken. Table cloth must be clean and no any hole. Ashtray must be cleaned and not chips. Matches must be filled full. Bud vase must have fresh flower. Tidbits must be filled at all times. Cocktail napkin are folded in diamond style and placed in glass. Well preparation to ensure the function will be successful and show care to the customer. PREPARED BY: APPROVED BY: DSIGNATION Service Manager SIGNATURE/DATE DSIGNATION General Manager SIGNATURE/DATE STANDARD OPERATION PROCEDURE DEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 013 TASK: How to set up a sit d