Manual Bqt Manual

7/25/2019 Manual Bqt Manual

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FOOD &BEVERAGEDEPARTMENT

BANQUET

OPERATING MANUAL


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INTRODUCTION TO THE MANUAL

This manual is to give detailed information of the general rules and regulations, basic policies and

procedures set up by the F&B Department for the Banquet department.

It serves as a directory and guideline for the day-to-day peration, and can be used for training sessionsand on-the-!ob training.

It is essential for each employee to read and follo" the sections out lined in the manual in order to achieve

the set tas#s and assure the quality of service standard, "hich in return "ill give you $ the employee-!ob

satisfaction and the feeling of appreciation.


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TABLE OF CONTENTS

1. CONCEPT STATEMENT

2. OPERATING PHILOSOPHY

3. BANQUET FUNCTION CATEGORIES

4. ORGANIZATION CHART

5. JOB DESCRIPTIONS

. SET UP FOR FUNCTIONS

A. MEETING !SEMINAR

". TABLE TOP

#. COFFEE BREA$ STATION

B. CHINESE FUNCTION

". STANDARD

#. VIP

%. EDDING

'( STANDARD

''( VIP '''( VVIP

C. ESTERN FUNCTION

". BUFFET BREA$FAST

#. BUFFET LUNCH

%. BUFFET DINNER

). BUFFET STATION

*. SET MENU

'( BREA$FAST

''( LUNCH

'''( DINNER

+. COC$TAIL

,. SIDE STATION ! BAC$ AREA

-. STOREROOM. SPECIFIC SILVERARE FOR VIP FUNCTIONS

1/. EVENT ORDER

11. MENU GUILDLINE

12. BILLING

13. CLEANING AND SIDE OR$ PROCEDURE

14. BANQUET MANING GUILDLINE

15. POLICY AND PROCEDURE0 ALL STAFF

1. POLICY AND PROCEDURE0 SUPERVISOR !CAPTAIN

1,. POLICY AND PROCEDURE0 AITER !RUNNER !TRAINEE !CASUAL OR$ER

1-. POLICY AND PROCEDURE0 AV TECHNICIAN

1. BANQUET ETRAY HELP AND CASUAL OR$ER

2/. BANQUET OPERATING EQUIPMENT

21. EIHIBIT


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1. CONCEPT STATEMENT

The % Ballrooms and % function rooms are situated on the basement ' and the basement '' of the hotelrespectively. It is accessible by ta#ing the guest lift or using the hotel(s escalator from the lobby, "hich leadsdirectly to the )rand Ballroom. *ltogether, the Banquet Department function rooms are as follo"s+

a T* B"6 I7

ith it(s unique riental decor. The Ballroom I can accommodate up to '/// 0*10re-function area can be used as a 2I0 3ounge for 0re-dinner coc#tail before0roceeding to the main Ballroom for dinner reception.

b T* B"6 11,

ith it(s high ceiling and 4Fusion5 design. The Ballroom '' can accommodate up to '/// 0*1

There are % 2I0 3ounge(s that can also be utili6ed as Bride and Bridegroom "aiting areas and 2I07oc#tail parties. The 0re-function area can be used for 0re-dinner coc#tail.

- pen Foyer - 8ound proof partition to subdivide the Ballroom into % sections- Dance floor area

- 3ights control in each room- *ir conditioning control in the room- 9levators, escalator, ne:t to the Ballroom

cF89%:'9 R6;

The% function rooms are perfect ideal room for small functions and company board meetings and8eminars. Function room I most ideal for holding reception and dinner function for under

'// guests.- Different purpose- 3ights control in each room- *ir conditioning control in the room

*ll function rooms "ith built in board meeting table, featuring the latest meeting facilities such as laptoppro!ector, Barco, internet point mini bar and fully auto In additional there is one 2I0 Function room "ith a builtin hollo" round table, ;I-T97;


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2. OPERATING PHILOSOPHY

OPERATIONmeetings service

- 7offee brea# service- utside catering service

8ervice hours indefinite depending on guest?s request.


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3. BANQUET FUNCTION CATERGORY

MAR$ETING OBJECTIVE

A. T=>*; + F89%:'9

The follo"ing are the various types of function+a Brea#fast set buffetb 0re-dinner coc#tail

c 7oc#tail receptiond estern set lunch>dinner receptione 7hinese or estern buffet lunch>dinnerf Theme partiesg Fashion 8ho"s

h Balls =7hristmas, @e" year(s eve etc.i eddings! Birthday celebration

# 7ompany?s seminarsl 8ports? tournament deceptionm Tea reception

n 7ompany annual dinner and dance partyo 0ress conferencep 8ymposiumq Boardroom meetingr 7areer Development seminarss utside catering

B. M"?*:

;otel guests, international corporate companies, trading companies, local corporations, Foreign

7onsulates e:patriates residing in 1iamen and local guests.

C. P6:'9

a a. Internal 0romotionb 0 )uest room directory

- Brochures- Banquet planners

b. 9:ternal 0romotion- Brochures

- Banquet planners- @e"s papers- 8ales calls

- T.2. *dvertising


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4. ORGANIZATION CHART

B an qu et O rganization C h art

B Q . C aptain

7C (3)

B Q . T e c h

7 C ( 1 )

B Q . W a i t e r !" #$ %& ' ( )

B Q . SR . W aiter * + !" #$ %

, C ( 1 )

A sst. B Q . S er M gr. - % / 0

5B (1)

B Q . 2 3 4 5 C 2 6 r . / 0

8 ' ( 1 )


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5. JOB DESCRIPTION

JOB DESCRIPTION

Aob Title+ BANQUET SERVICE MANAGER

eports to+ F&B


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JOB DESCRIPTION

Aob Title+ ASST.BANQUET SERVICE MANAGER

eports to+ B*@C9T 892I79


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JOB DESCRIPTION

Aob Title+ BANQUET SUPERVISOR

eports to+ *88T. B*@C9T 892I79


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JOB DESCRIPTION

Aob Title+ BANQUET CAPTAIN

eports to+ B*@C9T 8C092I8

PURPOSEtea is placed correctly on the heater, that is, coffee on the right and

tea on the left.'E. To ma#e sure that glass, cutleries are clean before setting it on table.

'. To observe rule, regulations and to maintain self-discipline in the department.

'. To cover all duties and responsibilities as described for Banquet Trainee >causal "or#er intheir absence.

'G. To perform any other duties as requested by Banquet 8ervice


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JOB DESCRIPTION

Aob Title+ BANQUET TRAINEE / CAUSAL WORKER

eports to+ B*@C9T 7*0T*I@

PURPOSE*ll tables are nicely covered "ith thic# green felt+@ote pad0encil;igh ball glass "ith iced "ater

7oasterE guests per ' ashtrayE guests per ' mint > candy bo"l =2I0

#. C++** B*"? ;:":'9*ll stations are nicely set up "ith+7offee cup7offee saucer

Teaspoon7reamer8ugar bo"lB & B plate8ervice gear =for food item

Dessert for#9:tra Teabag

0aper nap#inubbish bas#etTray stand "ith service tray =ound &ectangularFlo"ers


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B. C'9*;* F89%:'9

". S:"9)")Bone plate7hopstic# rest =7hina"are7hopstic#s

8oup bo"l "ith spoonTeacup "ith saucer

8oya dishToothpic#@ap#in

Tablecloth =standard color

8oya dish

8oup spoon "ith spoon ater goblet=7hina"are

7hopstic# rest =7hina"are

Bone plate H5 7hopstic#

#. VIPBone plate

7hopstic# rest =silver"are

7hopstic#s8oup spoon =8ilver"are8oup bo"l "ith spoonTeacup "ith saucer

8oya dish

ater goblet

Toothpic# holder =silver"are@ap#inTo"el tray 0.0. =silver"are8auce stand =silver"are

8oya dish

8oup spoon "ith spoon ater goblet

=8ilver"are

7hopstic# rest =8ilver"are

To"el tray =8ilver"are 7hopstic#

Bone plate H5

%

%


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%. *))'9@'( S:"9)")

Bone plate7hopstic# rest =7hina"are7hopstic#s8oup bo"l "ith spoon

8oya dish

Toothpic#@ap#inTableclothFlo"er arrangement =standard

F *") :"#**< A>>*:'* S8>7 M"'9

C8;*7 "9) D*;;*:(

Dinner for#

Dinner #nife8alad for#8alad #nife

8oupspoonDessert for#Dessertspoon

B & B #nifeB & B plate7offee cup7offee saucer

Teaspoon

ater goblethite >ed "ine glassBread bas#et

*shtray "ith match bo:8ets of cream & sugar bo"l=*fter dessert has been served

8ets of salt & pepper sha#er7andle holder "ith candle@ap#inFlo"er =standard

+. C%?:"' "%%)'9@ : :* 6*98 "9) )'9? ';:(7oc#tail table8nac#7oc#tail nap#in

8ervice gear

B & B plate*shtrayFlo"ers


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,. SIDE STATION !BAC$ AREA

A F 6**:'9@ ! ;*6'9" "all paper - 9lectric 8oc#et

C. M"'9:*9"9%*a. 7hec# trolley "heel monthly.

a. e-varnish trolley, podium, door side-table.

b. 0olish dance floor after using.c. 7lean chairs and table etc. "hen possible.


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. SPECIFIC SILVERARE FOR VIP FUNCTIONS

A%%)'9@ : :* :* ;*'%* >'%= "9) >%*)8*7 +'9@ S'*"* "* 8;*) +

VIP @8*;: "9) VIP C'9*;* +) +89%:'9

7hopstic# 8tand ound 0late ;older

8oup 8poon 8auce Dish

Far De" 7up Fish 8erving Knife & for# & Tray

Far De" 0ot To"el Tray

Finger Bo"l . Dish 8tand

Finger Bo"l Cnderliner Double 8pacer Dish

8har#?s Fin Bo"l 'pa: 0epper & 8alt 8ha#er

val 0late 7over Feast 7ard 7lip

val. 0late 8tand 8oy 0ot '/H


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11. EVENT ORDER

*. To document and communicate, ma#ing use of the 9vent rder Form, on all requirements 0er-training to the event or function to all departments concerned in order to ensure smooth

Implementation of clients( requirements that "ill result in high service efficiency to the guest8atisfaction.

B. *s soon as all the details of a function are finali6ed, the event order is prepared and distributed.

7. The event order contains all the detailed requirements as stared in the contract agreed recordedBy the guest. It serves to inform all departments concerned of their obligations and the requirementof the function.

D. 9vent orders are distributed according to the follo"ing list+

D*>":6*9:

*ccounting 9:ecutive 7hef ;ouse#eeping*< Des# 9ngineering 8ales fficeBanquet 8ervice F@B 7ontrol 8ecurity

Beverage F@B ffice 8te"arding7oncierge Flo"er shop Transportation '=if need9:ecutive ffice 0urchasing '=if need Cniform room

9. If any changes occurred after the distribution of the event order =such as guaranteed attendance,

function timing, etc. an *d!ustment Form is prepared and distributes to the concerned persons byhand. The original is #ept "ith the event order.


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11. MENU GUIDELINE

MENU POLICY

*.


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12. BILLING

PURPOSE

To standardi6e the billing policy and procedure in order to minimi6e aging accounts, uncollectedaccounts, bad debts, and re-structuring of billing presentation.

CHEC$ SETTLEMENT ACCORDING TO THE BANQUET EVENT ORDER

hen the organi6er as#s for the bill, there are different types of billing procedures for each of thefollo"ing.

"( C";

- *ll cash are in his leave.

%( I9 H8;* G8*;:

- For guests "ho are staying in the hotel, they have to sign their names, indicate their room numberand "rite their name in 7hinese or 9nglish.


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13. CLEANING AND SIDE OR$ PROCEDURE

A D"'=

a. 2acuuming of all function rooms, corridors and Ballroom Foyer.b. 7hec#ing and replacing all floral arrangement and cleaning of surrounding areas.

c. 0olishing of all glass, brass surface =i.e. door handles.d. 7hec#ing of all lighting to ensure proper functioning.

e. 7leaning of all floor ashtrays, brass stanchions.

f. iping>dusting of all furniture prior to the function.

g. 7leaning and straightening of all Banquet storerooms and pantry.

B **?=

g. 7hec#ing if furniture, tables, trolleys etc. for their conditions and arrange for repair if necessary.h. 8hampooing of all carpets. =Depends on usage

i. 7leaning of "indo"s and picture frame.

C M9:=a. 7leaning of all lighting fi:tures.

D Q8":*=

a. 7leaning of net curtain.

E B'0"998"=

a. epainting or touch up.b.


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15. BANQUET SERVICE MANING GUIDELINE

*. 7hinese function >edding =set menu

TYPE OF

FUNCTION

STANDARD

MANNING SUPERVISOR AITER RUNNER TOTAL

'Table

='/-' pa:

' ' ' E

% Table='/-'%pa:

' % '

E Table='/-'%pa:

' E '

Table='/-'%pa:

' ' G

Table='/-'%pa:

' ' H

G Table='/-'%pa:

' G '

H Table='/-'%pa:

' H ' J

Table='/-'%pa:

' ' '/

J Table

='/-'%pa:

% ' ''

'/ Table='/-'%pa:

% ' ''

'' Table='/-'%pa:

% % '%

'% Table='/-'%pa:

% % '%

'E Table='/-'%pa:

% J % 'E

' Table='/-'%pa:

% J % 'E

' Table='/-'%pa:

% J % 'E


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A C'9*;* +89%:'9 !*))'9@ ;*: 6*98(

TYPE OF

FUNCTION

VIP


'Table='/-' pa:

' % '

% Table='/-'%pa:

' '

E Table

='/-'%pa:

' ' H

Table='/-'%pa:

' G '

Table='/-'%pa:

' ' '/

G Table='/-'%pa:

' ' '/

H Table='/-'%pa:

% '' ' '

Table='/-'%pa:

% '% ' '

J Table='/-'%pa:

% ' % '

'/ Table='/-'%pa:

% ' % 'J

'' Table

='/-'%pa:

% 'H ' %'

'% Table='/-'%pa:

% ' % %%

'E Table='/-'%pa:

E %/ % %

' Table='/-'%pa:

E %' ' %G

' Table='/-'%pa:

E %E % %


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D. *;:*9 +89%:'9 ;*: 6*98(

TYPE OF

FUNCTION

STANDARD


'Table='/-' pa:

' ' ------ %

% Table='/-'%pa:

' % ------ E

E Table='/-'%pa:

' E ------

Table='/-'%pa:

' ------

Table='/-'%pa:

' ------ G

G Table

='/-'%pa:

% G ------

H Table

='/-'%pa:

% H ------ J

Table='/-'%pa:

% ------ '/

J Table='/-'%pa:

% J ------ ''

'/ Table='/-'%pa:

% '/ ------ '%

'' Table='/-'%pa:

E '' ------ '

'% Table='/-'%pa:

E '% ------ '

'E Table='/-'%pa:

E 'E ------ 'G

' Table

='/-'%pa:

E ' ------ 'H

' Table

='/-'%pa:

E ' ------ '


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E. *;:*9 +89%:'9 ;*: 6*98(

TYPE OF

FUNCTION

VIP


'Table='/-' pa:

' ' ' E

% Table='/-'%pa:

' % '

E Table='/-'%pa:

' E % G

Table='/-'%pa:

' % H

Table='/-'%pa:

' E

G Table

='/-'%pa:

% G E ''

H Table

='/-'%pa:

% H 'E

Table='/-'%pa:

% '

J Table='/-'%pa:

% J 'G

'/ Table='/-'%pa:

% '/ 'H

'' Table='/-'%pa:

E '' G %/

'% Table='/-'%pa:

E '% G %'

'E Table='/-'%pa:

E 'E H %E

' Table

='/-'%pa:

E ' H %

' Table

='/-'%pa:

E ' %G


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F. *;:*9 +89%:'9 #8++*:(

TYPE OF

FUNCTION

STANDARD & VIP


'Table='/-' pa:

' ' ------ %

% Table='/-'%pa:

' % ------ E

E Table='/-'%pa:

' % '

Table='/-'%pa:

' % '

Table='/-'%pa:

' E '

G Table

='/-'%pa:

% E ' G

H Table

='/-'%pa:

% ' H

Table='/-'%pa:

% ' H

J Table='/-'%pa:

% '

'/ Table='/-'%pa:

% '

'' Table='/-'%pa:

E G ' '/

'% Table='/-'%pa:

E G ' '/

'E Table='/-'%pa:

E H ' ''

' Table

='/-'%pa:

E H ' ''

' Table

='/-'%pa:

E ' '%


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BANQUET STAFFING GUIDELINES

S!NO. FUNCTION SUPERVISOR AITER BAC$

AREA

REMAR$S

' 7FF99

B9*K

'+ / pa:. '+ E/ pa:. '+E/-/ pa:. aiter "ill handle

coffee>tea and clear ofsoiled plate.efresh the set-up.

% 77KT*I39790TI@

'+ G/ pa:. %+ / pa:. '+E/-/ pa:. aiter "ill handle drin#sand clear of soiled plate.

E 8T*@DI@)

BCFF9T

'+ / pa:. '+ %-

Epa:

'+E/-/ pa:. aiter "ill handle drin#s

and clear of soiled plate.


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BANQUET TAS$ LIST

JOB TAS$ FOR ALL STAFF

T";? 1< INTRODUCTION TO THE BANQUET DEPT.

T";? 2< MAINTAIN A PROFESSIONAL APPEARANCET";? 3< REPORT TO OR$

T";? 4< GREETING THE GUEST

T";? 5< ANSER THE TELEPHONE

T";? < BANQUET MEETING

T";? ,< BANQUET EVENT ORDER

T";? -< FUNCTION BOO$ING STANDARDS

T";? < USE OF NOTICE BOARD 0 REMINDER FOR MATTERS OF

IMPORTANCET";? 1/< COMMUNICATION DURING SERVICE

T";? 11< GUEST RELATIONS

T";? 12< REQUSIITION SUPPLIES

T";? 13< LOST & FOUND PROCEDURES

T";? 14< HANDLING BREA$AGE

T";? 15< HANDLING SERVICE ACCIDENTS

T";? 1< SIGNING OFF

G. JOB TAS$ FOR SUPERVISOR !CAPTAIN

T";? 1< ROLE OF SUPERVISORT";? 2< CAPTAIN ORDER FORM

T";? 3< CONDUCTING TRAINING

T";? 4< BRIEFING FOR SET0UPS

T";? 5< PRE0FUNCTION CHEC$

T";? 5!1< ENSURING ROOM IS SET UP TO BANQUET EVENT ORDERSPECIFICATION

T";? < SEATING THE GUESTS

T";? ,< GIVING SIGNALS

T";? -< COORDINATION IN $ITCHEN DURING SERVICE

T";? < CHEC$ING ON SERVICE

T";? 1/< PRESENTING THE GUEST CHEC$

T";? 11< CLOSING DUTIES FOR INDIVIDUAL FUNCTION


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TAS$ JOB FOR AITER !CAUSAL OR$ER

T";? 1< CARRYING A TRAY

T";? 2< CHANGING ASHTRAY

T";? 3< PREPARE FOLDED NAP$IN

T";? 4< CONDIMENT SAUCES

T";? 5< CLASS MEETING ROOM SETUP

T";? < TABLE SET UP CHINESE FUNCTIONS

T";? ,< ESTERN LUNCH ! DINNER SET UP IN GENERAL

T";? -< PROVIDE COFFEE BREA$ SERVICE

T";? < ATTEND PRE0SERVICE BRIEFING

T";? 1/< TEAM OR$

T";? 11< FLO OF SERVICE

T";? 12< TOEL SERVICE

T";? 13< TEA SERVICE

T";? 14< BEVERAGE SERVICE FOR DINING FUNCTION

T";? 15< SERVING7 PRESENTING THE DISH & DIVIDING

T";? 1< TABLE SIDE SERVICE

T";? 1,< CLAENING FOOD & BEVERAGE

T";? 1-< CLEANING ! BUSSING TO STEARDS AREA

T";? 1< SEQUENCE OF BUFFET SERVICE

T";? 2/< SEQUENCE OF ESTERN FUNCTION ITH SET MENU

T";? 21< DINNER FUNCTION ITH DANCING

T";? 22< COFFEE AND TEA SERVICE FOR LUNCH & DINNER FUNCTION

T";? 23< COC$TAIL PARTY< C"+'9@ D';*) "9) O:* U:*9;';

T";? 24< HANDLING SPECIAL REQUESTS

T";? 25< HANDLINGCHANGING AND REQUISITION OF LINEN

JOB TAS$ FOR AV TECHNICIAN

T";?< HANDLING CARE AND MAINTENANCE OF AUDIO0VISUAL

ELECTRICAL EQUIPMENT


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POLICIES & PROCEDURES;otel+

Department+ F&B $ Banquet Aob 7ategory+ *ll

Department ;ead+ ).


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POLICIES & PROCEDURES

;otel+


Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).her that you "ill find out the information andas# him>her if he>she can hold the line for a moment. 8tandard sentence+ I?m sorry, sir>madam, I?ll have to

chec# it for you, 0lease "ait a moment, I?ll chec# it right a"ay.

H. nce you have got the information+ I?m sorry to #eep you "aiting sir>madam, "e are still

chec#ing. 0erhaps you could leave your number and I?ll call you bac# as soon as I find that out.. 7onfirm information to the caller to sho" you understood.

J. Than# the guest for calling and "ish him>her a nice day.

'/. @o personal calls for staff are permitted.''. Do not leave the phone unattended for any length of time.

'%. Be familiar "ith all functions of the telephone system.


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Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).7, and set against future spending in

;otel guest room or F&B outlets.

. )C**@T99D *TT9@D*@79+

- * guaranteed number of guests are required no later than hours prior to the function.This "ill be the minimum number that "ill be charged for.


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;otel+

Department+ F&B $ banquet Aob 7ategory+ *ll

Department ;ead+ ).


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Department ;ead+ ).


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- 7ommunication for "or# schedule, training program and promotion.

- 7ommunication to the supervisor for guest comments.POLICIES & PROCEDURES;otel+


Department ;ead+ ).


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;otel+


Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).


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Department+ F&B $ banquet Aob 7ategory+ 8upervisor >7aptain

Department ;ead+ ).


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;otel+


Department ;ead+ ).


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Department ;ead+ ).


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Department+ F&B $ Banquet Aob 7ategory+ 8upervisor >7aptain

Department ;ead+ ).


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Department+ F&B $ Banquet Aob 7ategory+ 8upervisor >7aptain

Department ;ead+ ).":'%8" +89%:'9 '; : %"= 8: >*0+89%:'9 %*%? 9 :* +89%:'9'9@ +

*8'>6*9:7 ;89) ;=;:*67 :* ;*::'9@ + '@:'9@ "9) :*6>*":8* %9: "9) :": :* ;')* ;:":'9 ';

")*8":*= *8'>>*) 3/ 6'98:*; >' : :* +89%:'9.

PROCEDURE7ausal or#er

Department ;ead+ ).


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;otel+

Department+ F&B $ Banquet Aob 7ategory+ aiter >7ausal or#er

Department ;ead+ ).


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Department+ F&B $ banquet Aob 7ategory+ aiter >7ausal or#er

Department ;ead+ ).


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;otel+


Department ;ead+ ).


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;otel+


Department ;ead+ ).


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Department ;ead+ ).she does not "ant to have more, then remove it "iththe guest(s approval. 7hange "ineglasses "hen different "ine is to be served.


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Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).


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Department+ F&B $ *ll outlets Aob 7ategory+ aiter >7ausal or#er

Department ;ead+ ).


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Department+ F&B $ Banquet Aob 7ategory+ aiter > 7ausal or#erDepartment ;ead+ ).tea service after guest has finished his >her dessert.

'%. aiter assigned to the buffet station must al"ays helps guest to pic# up food, replenish of buffet

9quipment, #eep the buffet station in order and call e:tra food from the #itchen side.


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Department+ F&B $ Banquet Aob 7ategory+ aiter > 7ausal or#erDepartment ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).;. T* @8*;:K; %8> '; 9** *+: *6>:=

89*;; :* @8*;: 9:'+'*; :": * )*; 9: "9: : #* ;**) "9=6*. C++** '; ;**) ': %*"67 :*"

': 6'?.

PORCEDUREE full.

. *s# guest if he>she "ould li#e to have more coffee or tea, "hen pots empty. If no, remove pots,if yes, refill pots "ith fresher coffee>tea and serve.

J. 0re-ma#e coffees only during e:tremely busy times and get approval from the manager or

assistant.


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Department ;ead+ ).


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Department ;ead+ ).


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Department ;ead+ ).


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Department+ F&B $ banquet Aob 7ategory+ *2 technician

Department ;ead+ ).


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1,. BANQUET ETRAY HELP AND CASUAL OR$ER

*ccording to ;otel rgani6er 7hart. Banquet 892I79 team is pretty small, "hich al"ays result in aneed for 91T* ;93098, for all banquet over appro:. /-G/ persons.

9:tra ;elpers are coming from various other outlets of the hotel+ 7hinese and estern division and>orbeverage dept. or from schools+ school trainee.

* continuous training program should be established, as follo"s+%. C'9*;* )'';'9< #";'% :"'9'9@ 9 *;:*9 +) ;*'%*.

). *;:*9 )'';'9< #";'% :"'9'9@ 9 C'9*;* +) ;*'%*.

9ach outlet could have a certain amount of staff on hand ready at any time to "or# as e:tra helpers "ith

the minimum #no"ledge necessary to provide customers "ith a good quality service.

The request is for"arded E- days prior to the function to each outlet manager concerned through a note or

memorandum =' copy for the F@B Director. and "e "ell mentioned in the F@B morning briefing.

@ames and 9mployees numbers of the helpers are given to the Banquet ffice for easy reference and easy

control.

* minimum Banquet service standard training program for school trainee must be implemented.

a. 8chool trainee are being paid "@*.


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BANQUET DEPARTMENT ETRA HELPER & CASUAL OR$ER

MUST TRAIN

TAS$ LIST HOUR NEEDED

'. Familiari6ation of Banquet facilities. '

%. ;ygiene and )rooming. /.

E. ;o" to greeting a guest. /.

. ;o" to ushering the guest. /.

. Type of furniture. '

G. Type of linen. /.

H. Type of china"are. '

. Type of silver"are. '

J. Type of glass"are. /.

'/. ;o" to seat a guest. /.

''. ;o" to balance a service tray. %

'%. ;o" to use of serving gear. %

'E. Fare"ell the guest. /.

'. Beverage #no"ledge.

'. Beverage service. %

'G. Food #no"ledge.

'H. Food service. %

'. Different meeting set-up & service.

'J. 7hinese food function set-up & service.

%/. estern food function set-up & service.

%'. 7oc#tail party set-up & service.

%%. 3ost & Found 0rocedure. '


91/108

2/. BANQUET OPERATING EQUIPMENT

OPERATING EQUIPMENT AND GUEST SUPPLIES STOC$ LEVEL

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"#$% G";;"*

' &'( E> o6 EH%J 7hampagne Flute )lass H E> EG/ EG/

% Tall ;i-ball ( '/ '> o6 /EE Tall ;i-ball )lass

E ;i-ball ( o6 /E% ;i-ball )lass G// G//

)*( %E%G ld Fashioned )lass H% H%

+,)*( '% '>% %EEJG Double ld Fashioned ;

G -.( '' '>%o6 EH'' 0ilsner )lassH '> ; '%G/ JEG %'JG

H -.( ' E>o6 EJ' Beer )lass H

'>% o6 EJ/ Fantasy E>

J G '>% o6 E' Tulip 8undae H>

'/ /0.( % o6 /J 8herry & 0ort )lass H> EG EG

'' 1.( G '>% o6 EH'E ed ine )lass G G

'% 2.( '>% o6 EH/ hite ine )lass G G

'E 3( '/ E> E ater )lass G '> '// '//

' 45.( '>% o6 7oc#tail )lass >

'67&'( '>%o6 EHG% 7hampagne 8aucer '>

EG/ EG/

'G 289( J o6 EH/ Brandy )lass '>% ' '

'H 289( '>%o6 EH/% Brandy )lass '>

' :;

'J .=>?@ 7arafe =3

%/ .=>A@ %J 7arafe = o6 EH'H 0oco )rand H

% ' '> o6 EHJ/ 7ordial '> EG EG

% ' o6 EHJE 7ordial '>

%G '/ o6 '%/% Beverage )lass E '>%

%H CD( o6 /HHE Auice )lass / /

%

E/ '' '>o6 'EE;T Sombie '' '>


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E' ' o6 EG'G 8quall '>

E% IJK %Hcm '%/ 8alad Bo"l J - / /

EE IJK E'cm ''E 8alad Bo"l E'cm '/ '>% E/ E/

E IJL ''% 8alad 0late '/ E> E/ E/

E MN( E> o6 'JG 2otive %'>%

EG OPQ 7andle 8tand

EH 45.3R Go6 H'J 7oc#tail Decanter H>"

E S( '/ '>% o6 '%//

EJ TUV % o6 ound "ine dessert E>

E G '>% o6 Foot Beverage E H>

'H o6 '' 8upreme '>%

GG/' 0unch Bo"l 8et ' '

G GG/G


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r$ C'9""*

' qR>B@ Flo"er 2ase =8

% qR>A@ Flo"er 2ase =A@ Toothpic# ;older =


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EH K E E>( J.cm 8har#?s Fin Bo"l 'G// 'G//

E Ar 7hinese 8poon '// '//

EJ L Divided Dish // //

/ A 7hinese Tea 0ot 'G/ 'G/

' A( 7hinese Tea 7up 'G// 'G//

% (sL 7hinese Tea 8aucer '%// '%//

E DL '/cm Deep Dish '/cm G// G//

K . ice Bo"l .

xK @oodle Bo"l

G xK H @oodle Bo"l H

H xK @oodle Bo"l

3CK J Fruit Bo"l J

J 3CK H Fruit Bo"l H

/ W 8oya 0ot / /

' Y 2inegar 0ot / /

% L 8ho" 0late J '%/ '%/

E 4d 7hic#en Tray '% '/

4DL 7hic#en 8auce Dish %/

4[L Boat Dish for 7hic#en %//

G 4K 7hic#en ice Bo"l '%/

H 4K 7hic#en ice Bo"l '//

4r 7hic#en ice 8poon E//

J L ound 0late // //

G/ L H ound 0late H %G// %G//

G' L ound 0late

G% L J ound 0late J '/ '/

GE L '/ ound 0late '/ E/ E/

G L '' ound 0late '' '/ '/

G L '% ound 0late '% '// '//

GG L ' ound 0late ' G/ G/

GH L H ound Deep 0lateH

G L ound Deep 0late

GJ L '/ ound Deep 0late'/ '/ '/

H/ L '% ound Deep 0late'% / /


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H' L ' ound Deep 0late' G/ G/

H% L 'G ound Deep 0late'G G/ G/

HE L J ound 0late >rim J

H L '/ ound 0late ">rim'/

H L '% ound 0late >rim'%

HG L 'E ound 0late >rim'E

HH L J val 0late J

H L '/ val 0late '/

HJ L '% val 0late '% '%/ '%/

/ L ' val 0late ' %// %//

' L 'G val 0late 'G / /

% L ' val 0late ' / /

E }L J 8oup 7asseroleJ %// %//

}L '/ 8oup 7asserole'/ %// %//

}L '% 8oup 7asserole'% / /

G }L . 8oup 7asserole.

H V> 8oup 7up >3id %/ %/

}L H 8oup 7asserole H

J 7lay 0ot .

J/

7lay 0ot H

J' 7lay 0ot / /

J% 7lay 0ot '/ / /


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' S:"'9*;;

% z Dessert Knife EG/ EG/

E z Dessert For# H// H//

z Dessert 8poon / /

{| Dinner Knife EG/ EG/

G {| Dinner For# EG/ EG/

H xyW B & B Knife EG/ EG/

tuGH Demi Tasse 8poon

J Ice Tea 8poon E/ E/

'/ Tea 8poon // //'' 8ervice 8poon J/ J/

'% 8ervice For# J/ J/

'E b Fish Knife %/ %/

' b Fish For# %/ %/

' w 8tea# Knife

'G g yster For#

'H 7arving For# E E

' 7arving Knife E E

'J xy 0astry Tong / /

%/ 7a#e 8erver / /

%' } 8oup 8poon EG/ EG/

%% }= 8oup 3adle=3 E/ E/ G/

%E }= 8oup 3adle=8

% D= )ravy 3adle

% 3h ater 0itcher G/ G/

%G > Ice Buc#et ">tong '/ '/

%H 2. ine 7ooler %/ %/

% 2. 8tand for ine 7ooler ' '

%J 1. ine Bas#et %/ %/

E/ |L 0late 7over %// %//

E' DV /.' 3it 8auce Boat /.' 3it

E% DV>?@ 8auce Boat =3 / /

EE DV>B@ 8auce Boat =8 %/ %/

E > Tea 8trainer "> 8tand

E Q Table @o 8tand '/ E/ /


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EG '>@ 7hafing dish .T. %/ %/

EH $>'@ Insert =FullH//Ecm E/ E/

E $>'>%@ Insert =half %/ %/

EJ $>'>E@ Insert ='>E ' '

/ Burner ;older / /

' \ 9lect. ;eat. 9let.

% %>@M 7hafing dish .T. %/ %/

E $>'@ Insert =Full///cm E/ E/

$>'>%@ Insert =half 'G 'G

Burner ;older / /

G \ 9lect. ;eat. 9let.

H E}>@+ 8oup station=D

}$ Tureen 0ot H//Ecm

J } *dapting 3id G G

/ }\ 9lect. ;eat. 9let.

' } Burner ;older 'G 'G

% }>@ 8oup station=8 G G

E }$ Tureen 0ot ///cm

} *dapting 3id

} Burner ;older '% '%

G }\ 9lect. ;eat. 9let.


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$ S'*"*

' B 7hopstic# 8tand '%/ '%/

% } 8oup 8poon '%/ '%/

E q( Far De" 7up '/ '/

q. Far De" 0ot %/ %/

V Finger Bo"l '%/ '%/

G 3V~L Finger Bo"l Cnderliner J/ J/

H K 8har#?s Fin Bo"l 'pa: E// E//

KsL 8har#?s Fin Cnderliner '%/ '%/

J K

>

8har#?s Fin 0late ">7over

'/ '%V 8.F casserole ;older

'%pa: E/ E/

'' -'/V 8.F. 7ass ;older -'/

'% -GV 8.F. 7ass ;older -G

'E L J val 0late 7over J

' L '/ val 0late 7over '/

' L '% val 0late 7over '% J J

'G L ' val 0late 7over ' J J

'H L 'G val 0late 7over 'G J J

' L ' val 0late 7over ' J J

'J L ''>J val 0late ''>J

%/ L 'E>'/ val 0late 'E>'/

%' L '>'% val 0late '>'%

%% L 'H>' val 0late 'H>'

%E L %/>'G val 0late %/>'G

% L %%>' val 0late %%>'

% L 'G>' . 0late 8tand'G>' J J

%G L '>'G . 0late 8tand'>'G J J

%H L '%>' . 0late 8tand'%>' J J

% L '/>'% . 0late 8tand '/>'%

%J L J>'/ . 0late 8tand J>'/

E/ op Toothpic# ;older '% '%

E' L G ound 7over G

E% L H ound 7over H

EE L ound 7over

E L J ound 7over J

E L '/ ound 7over '/ J J


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EG L '' ound 7over '' J J

EH L '% ound 7over '%

E L ' ound 7over '

EJ L ' ound 7over '

/ L G ound 0late G

' L H ound 0late H

% L ound 0late

E L J ound 0late J

L '/ ound 0late '/

L '% ound 0late '%

G L ' ound 0late '

H L >'/ . 0late ;older >'/

L J>'' . 0late ;older J>''

J L '/>'% . 0late ;older '/>'% J J

/ L '%>' . 0late ;older '%>' J J

' L '>'G . 0late ;older '>'G

% DL 8auce Dish ''/ ''/

E DL G 8auce Dish G

d 8uc#ling 0ig 0latter '/ '/

bXd

Fish 8erving Knife &for#

& Tray '% '%

G L To"el Tray '%/ '%/

H To"el Bas#et ' '

To"el Tong %/ %/

J > To"el Bo: ">Tong

G/ L ?@ 7asserole ;older 3

H% LV>A@ 7asserole ;older <


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HE LV>B@ 7asserole ;older 8

H abV '' *balone Dish ;older ''

H abV 'E *balone Dish ;older 'E

HG V>?@ inter melon 8oup ;older=3

HH V>B@ inter melon 8oup ;older

=8

H [>?@ Dragon Boat 3

HJ [>A@ Dragon Boat <

/ Turtle 8tand

' 7rab 7rac#er

% GH /.G 3it Thermo 0ot Insulated /.G

E GH '.' 3it Thermo 0ot Insulated '.'

7a#e Knife % %


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O:*;

' 0lastic 7hopstic#=pair %/// %///

% 1 ooden 7hopstic# =pair

E =2I0 7hopstic#=2I0 '/ '/

Tea Trolley

d 8ervice Tray=ound /

G ~ ooden 8tand

H ~ . ooden 8tand .

~ E. ooden 8tand E.

J ~ E

ooden 8tand E

'/ @e"spaper 8tand

'' ^ 0artition =si6e

'% d Tray 8tand %/ %/

'E >@ Cmbrella 8tand ">Knoc#

' >@ 8ign 8tand

' \ $ To"el armer

'G \ $ To"el armer =3

'H 3inen Trolley G G

' d 'G1%% 8quare Tray 'G1%% E/ E/

'J d '1% 8quare Tray '1% / /

%/ GH$ 9lectronic armer '% '%

%' armer for Trolley

%% >@ armer=3ocal

%E lm 0epper ?@ Ice 8hovel>3@

% >A@ Ice 8hovel>


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EH b 8almon Board ' '

E 8tanchion '/ '/

EJ

/ ope for 8tanchion '/ '/

' |


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. B""*

' $ 7an pener '/ '/

% 45.$>A@ 7oc#tail 8ha#er=?@ 7oc#tail 8ha#er=3

. Bar 8poon

Ice 8hovel

G Ice Buc#et '% '%

H 0unchK 0unch Bo"l % %

.$ Aigger

J $ Blander

'/ $ Bar


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B"98*:

' Q Banquet Table =H%:E/ EG EG

% IBH%:'@ '// '//

E '>Q uarter Table

Q ;alf for'%0a:@

G Q ( ound Table U=for '/0a: %/ %/

H Q % ound Table % G G

Banquet 7hair // //

J Q E 8quare Table E

'/ Banquet 7hair Trolley

'' Q 8tage>%m : 'm G G

'% Dancing Floor > m :m@ % %

'E Q>%@ 8tage 8tep =% % %

' Q>E@ 8tage 8tep =E % %

' Dancing Floor Trolley ' '

'G !| Food armer Trolley

'H "Q 0odium =Fribre )lass E E

' #$%^ 01@ hite Board=67@ 0ointer=e:tensible

EG 89Q: ail ;anger ">heel G G


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EH Q:; 8#irting ;anger H/ H/

E ?() Big 8creen 0ro!ector

8et=Barco % %

EJ ?*


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r$>f?@ C'9""* F) S:**:(

' qR Flo"er 2ase

% ijV *shtray

E kR 8alt 8ha#er

lmR 0epper 8ha#er

opV Toothpic# ;older

G DL Hcm 8auce Dish Hcm

H WL 8oya Dish

K 8har#?s Fin Bo"l

J A 7hinese 8poon

'/ L Divided Dish

'' A 7hinese Tea 0ot

'% A( 7hinese Tea 7up

'E A(L 7hinese Tea 8aucer

' DL '/cm Deep Dish '/cm

' K . ice Bo"l .

'G xK @oodle Bo"l

'H xK @oodle Bo"l

' L ound 0late ">rim

'J L H ound 0late H

%/ L ound 0late

%' 7hopstic# 8tand

%% L J ound 0late J

%E L '/ ound 0late '/

% L '% ound 0late '%

% L ' ound 0late '

%G L H ound Deep 0lateH

%H L ound Deep 0late

% L J ound Deep 0lateJ

%J L '/ ound Deep 0late'/

E/ L '% ound Deep 0late'%

E' L ' ound Deep 0late'

E% L 'G ound Deep 0late'G

EE @L J ound 0late >rim J

E @L '/ ound 0late ">rim'/

E @L '% ound 0late >rim'%

EG @L 'E ound 0late >rim'E


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EH L J val 0late J

E L '/ val 0late '/

EJ L '% val 0late '%

/ L ' val 0late '

' L 'G val 0late 'G

% L ' val 0late '

E W 8oya 0ot

Y 2inegar 0ot

}L H 8oup 7asseroleH

G }L J 8oup 7asserole J

H }L '' 8oup 7asserole''

}L . 8oup 7asserole.

J V> 8oup 7up >3id

/ 7lay 0ot H

' 7lay 0ot J

% 7lay 0ot ''

E Tea 7up ithout ;andle

Tea 8aucer

Tea 7up 7over


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21. EIHIBITS

A. M*98 %*;

Manual Bqt Manual

Documents

Transcript of Manual Bqt Manual