1、 Banquet - Table Layout Purpose To accurately set up a proper banquet table Start When setting up a banquet table for a function Materials All needed linen, cutlery, glassware, napkins, cruets and caddies Actions: This is how we do it: 1. Table and Cutlery Place all tables in the banquet space accor
2、ding to appropriate floor plan for each function Place clean, pressed linen hem down evenly and ensure free of holes, rips and stains Clean the area under tables and centerpieces and ensure fresh and free of debris Center chairs around the table and ensure in good condition Set cutlery as specified
3、for the function, polish and wipe clean with a damp side towel Use correct cutlery for intended purpose and matching in pattern Set flatware on the table a inch from the edge 2. Glassware/Napkins Gather and set specified glasses for each place setting, as directed by function Prepare back up glass w
4、are for beverages to be served Ensure each glass is clean and dry, no chips, cracks, streaks or smudges Place water glasses above knife, wine glasses below water glasses Ensure napkins are clean, pressed and free of any stains or tears Fold napkins as designated and ensure all folds the same Store n
5、apkins in clean, dry area 3. Cruets and Caddies Provide salt/pepper cruets, and ensure clean Clean, polish and place sugar bowls correctly and have correct ratio of sugar and sugar substitutes Provide tongs, in case of sugar cubes Ensure butter is fresh, well presented Result Banquet table layout is
6、 set up correctly and accurately Task To correctly set up a quality banquet table lay out Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh and of high quality and are set and ready for service a minimum of 15 minutes and maximum of 20 minutes prior
7、 to guest arrival. Buffet food presentation is decorative, imaginative and can be themed. Food must be maintained at appropriate temperatures as required by law. Cold beverages and juices are chilled at all times Learners Page Banquet - Table Layout Introduce Yourself, the task, expectations for the
8、 learner and how testing is conducted. SALT attributes impacted: Quality of F&B with the Meeting, Helpfulness of the Catering/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task when setting up a banquet table for a function. Materials: All needed
9、 linen, cutlery, glassware, napkins, cruets and caddies Use job rehearsal to demonstrate steps and brand attributes to enhance performance Focus learner on what they should notice step by step, including safety. Demonstrate the practical application of each brand attribute for this task. Gracious Ho
10、nored to be your host; your comfort and well being are our greatest concern. Warm, thoughtful, respectful. Engaging A meaningful and personal dialog. Being genuinely interested, respectful and very responsive. Caring Demonstrate attentiveness, thoughtfulness. Team wide anticipatory concern and depen
11、dability. Make a Difference A moment of truth, a call to action, raising the bar on insightful, proactive problem solving. Even small actions have a profound effect. Demonstrate the Result and Task Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods are fresh a
12、nd of high quality and are set and ready for service a minimum of 15 minutes and maximum of 20 minutes prior to guest arrival. Buffet food presentation is decorative, imaginative and can be themed. Food must be maintained at appropriate temperatures as required by law. Cold beverages and juices are
13、chilled at all times Practice for Skill Learner demonstrates and explains each step in the task during practice. Trainer- Check for errors and correct them immediately, review standards. Task is performed and explained to standard independently of trainer to obtain mastery of skill. Test for knowled
14、ge . Q. How must all tables in the banquet space be placed? A. According to floor plans for each function Q. How must the linen be presented? A. Clean, pressed, placed hem down evenly and free of holes, rips and stains Q. What must the areas under the tables and the centerpieces be presented? A. Cle
15、an and free of debris Q. How must the chairs be presented? A. Center around table with front edge touching tablecloth, free of debris Q. How must cutlery be presented and used? A. As specified for the function; polished and wiped clean with a damp side towel Q. How must the flatware be set? A. Polis
16、hed and wiped clean Q. How must glassware be set? A. As directed by function Q What must you inspect each glass for? A. Cleanliness and dryness, with no chips, cracks, or smudges Q. How must napkins be presented? A. Clean, pressed and free of any stains or tears Q. How must salt/pepper cruets be pro
17、vided? A. Clean, full and pour freely Q. How must the sugar bowls be presented? A. Clean, polished and placed correctly with correct ratio of sugar and sugar substitutes Follow-up Note: Use the Job Rehearsal as the skill check Task knowledge demonstrated and explained to standard in actual job conditions; observed and approved by manager of Department. Department Quiz completed to 100% accuracy. Trainers Page
