1、 Banquet - Supply Set Up Purpose To ensure all refresh and banquet supplies are up to par and set up properly Start When staff needs to set up or refresh supplies in a banquet room Materials Supply cart, glasses, pads and pens, candy dish/candies, water plates Actions: This is how we do it: 1. Carts
2、 Retrieve carts from the storeroom Ensure supply carts are clean, with no dust, debris, strings on wheels, squeaky wheels or stains Stock carts with all necessary items for the function Take inventory on all the supplies on the cart, and replenish any missing items 2. Glasses Inspect glasses to ensu
3、re they are clean and undamaged Place one inverted glass in front of each chair Set glasses symmetrically throughout the room Set water stations as stated Handle glasses by stem or bottom only 3. Pad/Pens, Candy Dish Place pads and pens neatly and consistently throughout room Set full pads in front
4、of each chair one inch from table edge Place pens diagonally on top of the notepad Inspect candy dish for cleanliness and condition Fill candy dish to the rim with designated candy Place one candy dish for every four or five chairs Ensure all candies are individually wrapped and fresh Inspect water
5、plates for cleanliness, chips and cracks Ensure napkins are clean and dry (no paper doilies to be used) Place one water plate for every four to five chairs Result A clean and well organized banquet presentation Task To ensure accurate banquet supply set-up and pars Standards Banquets must maintain a
6、 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 to guest arrival. Buffet food presentation is decorative, imaginative and can be themed. Food must be maintained at appropr
7、iate temperatures as required by law. Cold beverages and juices are chilled at all times Learners Page Banquet - Supply Set Up Introduce Yourself, the task, expectations for the learner and how testing is conducted. SALT attributes impacted: Quality of F&B with the Meeting, Helpfulness of the Cateri
8、ng/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task when staff needs to set up or refresh supplies in a banquet room. Materials: Supply cart, glasses, pads and pens, candy dish/candies, water plates Use job rehearsal to demonstrate steps and br
9、and 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 Honored to be your host; your comfort and well being are our greatest concern. Warm, thoughtful, respec
10、tful. Engaging A meaningful and personal dialog. Being genuinely interested, respectful and very responsive. Caring Demonstrate attentiveness, thoughtfulness. Team wide anticipatory concern and dependability. Make a Difference A moment of truth, a call to action, raising the bar on insightful, proac
11、tive 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 and of high quality and are set and ready for service a minimum of 15 minutes and maximum of 20 minute
12、s 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 chilled at all times Practice for Skill Learner demonstrates and explains each step in the task durin
13、g 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 knowledge . Q. Where are carts to be retrieved from? A. Storeroom Q. How must supply carts be presented? A.
14、Clean with no dust, debris, strings on wheels, squeaky wheels or stains Q. What must be stocked on a supply cart? A. All necessary items Q. What must glasses be inspected for? A. To ensure they are clean and undamaged Q. What must be placed in front of each chair? A. One inverted glass Q. How must g
15、lasses be set throughout the room? A. Symmetrically Q. What must be set as stated? A. Water stations Q. How must pads and pens be set? A. Neatly and consistently in front of each chair, one inch from the table edge Q. How must pens be set? A. Diagonally on top of note pad Q. What must candy dish be
16、inspected for and how should it be filled? A. Cleanliness and condition and filled to the rim with designated candy Q. What must water plates and napkins be inspected for? A. Cleanliness, chips and cracks and napkins should be clean and dry 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
