【正文】 aintain a standard to delight our customer.PREPARED BY: APPROVED BY: DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITL: Service AssociateTASK NO: SOP BQT 010TASK: How to set up a coffee break (continue)EQUIPMENT REQUIRED: Coffee urn , cup and saucer, tea spoon, creamer WHAT TO DOHOW TO DO ITWHYSet cups and saucers.Set required flatware.Set coffee pot.Set tea bags. Set lemon rings.Set sugar bowl and creamer. Set required number of cups and saucers on left end of table. * Set as per function sheet. Do not use chipped or cracked chinaware. Set coffee teaspoon on the right side of cup and saucer. * All flatware should be neat, free of water spots. Set twopolished coffeepot mid way on table and forward the backside. * One for coffee, the other for hot water. Place tea bags on a B/B plate according to the number of persons.The plate must be clean without water spot. Place a small dish of lemon rings on table.* Lemon must be fresh amp。 saucers, tea spoon, creamer WHAT TO DOHOW TO DO ITWHYAdd creams and fresh milk.Set juices (if required).Set glassware.Set B/B plate (if pastries are required). Add the creams amp。 Banquet JOB TITLE: Service Associate TASK NO: SOP BQT 011TASK: How to set up a bar (continue)EQUIPMENT REQUIRED: Glasses and banquet table, beverages, garnishes, guest suppliesWHAT TO DOHOW TO DO ITWHYPrepare condiments and garnishes.Check bar equipment. Have enough beverage condiments amp。 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 : DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: Banquet JOB TITLE: Service AssociateTASK NO: SOP BQT 012TASK: How to set up a cocktail table (continue)EQUIPMENT REQUIRED: Cocktail table and cocktail napkin WHAT TO DOHOW TO DO ITWHYMake 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:DSIGNATIONService ManagerSIGNATURE/DATEDSIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: BanquetJOB TITLE: Service AssociateTASK NO: SOP BQT 013TASK: How to set up a sit down buffet.EQUIPMENT REQUIRED: According to event orderWHAT TO DO HOW TO DO IT WHYSet up the tableSet up AV equipmentFinal check According the event order to set up table including the buffet table. Lay table cloth and skirt on. Set up the western buffet table set. (Attached with table top plan) Set up buffet table a coordinate with kitchen to decorate and set up the buffet table. Coordinate with stewarding to set up the chaffing dish. Coordinate with engineer to set up AV equipment and music arrangement. Final check to make sure everything is prepared. Ensure a smooth operation Ensure a smooth operation To provide professional service To ensure an efficient operation and provide professional servicePREPARED BY: APPROVED BY :DESIGNATIONService ManagerSIGNATURE/DATEDESIGNATIONGeneral ManagerSIGNATURE/DATEDEPARTMENT: BanquetJOB TITLE: Service AssociateTASK NO: SOP BQT 014 TASK: How to set up a classroom styleEQUIPMENT REQUIRED: IBM table, green felt, pad/pencils. WHAT TO DOHOW TO DO ITWHYLay out the rectangulartables 183cm x46cm.Lay the felt cloth.Put down the chair.Set pencil / pad goblet. Lay out the number of tables required according to the floor plan and centralize them. Lay out the remaining row by leaving 3 feet gap in between the row.* Gap between row must be even.* The center aisle must be 3 feet away. Lay the green felt and skirting it with a clip.* The skirting must be without stains and holes. Place 3 chairs per table, unless especially request by the guest and the chair must spread evenly. Set pad and pencil on the table in front of every chair, and then set the coaster and goblet at the right top of the pad. (pencil are positioned at 45 degrees and point to left.)* Pad / pencil must be in the center of the chair and the goblet must be free of spots.* Goblet upside down on the coaster to prevent the dust. Make the customer feel they are at the center of everything. Enough spacing to Comfort our customer. Convenie