【正文】 ure the guests get what they want. A professional, well planned function shows a caring and sincere service.PREPARED BY: APPROVED BY:DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO:SOP BQT 007TASK: How to refresh a function roomEQUIPMENT REQUIRED: Glass rack and glassware WHAT TO DOHOW TO DO ITWHYRefresh 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:DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT ：BanquetJOB TITLE：Service Associate TASK NO: SOP BQT 008TASK: How to set up a western meal EQUIPMENT REQUIRED：Chinaware and cutleryWHAT TO DOHOW TO DO ITWHYAll 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 requirementPREPARED BY: APPROVED BY : DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT : Banquet JOB TITLE : Service Associate TASK NO : SOP BQT 008TASK： How to set up a western meal (continue)EQUIPMENT REQUIRED：Chinaware and cutleryWHAT TO DOHOW TO DO ITWHYHold the cutlery by the handle。 pepper shakers b) Ashtray and matches Will be located for easy reach of the customer. Show we care for the customers of making them feel they made right choice to have their function at ShangriLa Hotels. Care for customer fined proper hygiene is part of our ShangriLa care. Proper professional service is very important for a caring service. Customer satisfaction will happen if we provide the best possible environment for their enjoyment.PREPARED BY: APPROVED BY : DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Team Leader/Service Associate TASK NO: SOP BQT 009TASK: How to check a function room (continue)EQUIPMENT REQUIRED: bone late, small bowl, soup spoon, chopsticks, soya sauce dish, silver spoon with stand, all purpose wine glass, red wine glass, maotai glass, napkin, ashtray with match, piece of toothpick, lazy susan, flowerWHAT TO DOHOW TO DO ITWHYStandard table setup for Chinese sit down meal. The following is the standard table set up for private dining room. Must be clean and free from strain, no chips and no cracks. Must be polished and shining. Must be polished and no chips and no cracks. We have table set up for 8, 10, 12 and 16 pax.(attached with table top set up for 8 pax) Per out restaurant standard table set up. Hygiene and guest convenience. Hygiene and guest convenience. Hygiene and guest convenience.PREPARED BY: APPROVED BY:DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 010TASK: How to set up a coffee break EQUIPMENT REQUIRED: Coffee urn, cup and saucers, tea spoon, creamer WHAT TO DOHOW TO DO ITWHYRefer to event order.Set up coffee station.Set banquet table.Lay table cloth.Skirt the table. Read through event order, check what is the time for the refreshment and type of snack.* Coffee/tea and snack must be fresh and 15 minutes early before actual time. Number of persons for coffee break should be prearranged before the refreshment. * Coffee break station set up with coffee cups and food items, additional, placing props on the table as decoration, coffee station must have sugar, creamer, milk. * Table signs should match with all items on table. Lay out the oblong tables required according to the floor plan and number of guests. Lay tablecloth without stain, torn and holes. Use the skirting clip to skirt the table. * Skirting must be well pressed and straight without stains and holesTake personal care and responsibility to ensure that guests get what they want is part of ShangriLa care. To ensure that guests get what they want. Show that we care and delight our guests. Get it right the first time and every single time is part of a caring service. Shows care and sincerity for our guest needs. M