1、 Banquet - Reception Close Purpose To ensure banquet reception is closed and prepared accurately for next day Start Following the end of a banquet function Materials Cleaning supplies, banquet refresh supplies, par stock, banquet event order, team member schedules Actions: This is how we do it: 1. C
2、leaning rooms at close Ensure all Team Members remain in full uniform Bus dirty china, glassware, flatware to the kitchen Return all clean unused wares of any kind to storage area Remove soiled linen after guests depart Vacuum carpets and ensure free of stains Polish furniture, free of dust, marks a
3、nd sturdy Clean glass doors and windows to be sure free of streaks Place all items in correct locations according to specifications 2. Prepare for next day Preview all next day functions Check par stock and complete a requisition to obtain all required equipment one day prior to function Check all r
4、ooms and storage areas for cleanliness and secure them Empty all trash at the end of the shift Place liquor in cabinet neatly and lock Ensure no supplies are left in the function room Break down or set all rooms for next function and lock 3. Close Check with a supervisor before departing Complete an
5、d sign off on all paper work Review next days business events for staffing or special requests Turn off and lock all computers, drawers, and office Result Banquet room is closed properly and prepared for next day. Task To properly clear and close banquet reception room and prepare for following days
6、 events 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 to guest arrival. Buffet food presentation is decorative, imaginative and can be
7、themed. Food must be maintained at appropriate temperatures as required by law. Cold beverages and juices are chilled at all times. Learners Page Banquet - Reception Close Introduce Yourself, the task, expectations for the learner and how testing is conducted. SALT attributes impacted: Quality of F&
8、B with the Meeting, Helpfulness of the Catering/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task following the end of a banquet function. Materials: Cleaning supplies, banquet refresh supplies, par stock, banquet event orders Use job rehearsal
9、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 Honored to be your host; your comfort and well being are our greatest concer
10、n. 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 dependability. Make a Difference A moment of truth, a call to action, raising t
11、he 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 and of high quality and are set and ready for service a minimum of 15 minut
12、es 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 chilled at all times. Practice for Skill Learner demonstrates and explains
13、 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 knowledge . Q. What should be returned to kitchen? A. All dirty china, glassware
14、 and flatware Q. Where should clean and unused wares be returned to? A. Designated locations Q. What should be neatly returned to their proper place? A. All trays and equipment Q. What must be returned to the kitchen? A. All perishable items Q. What should you pull off the table and remove after a g
15、uests departure? A. Soiled linen Q. Why must all next day functions be previewed? A. To make sure staff and events are communicated Q. Why should you check par stock and complete a requisition? A. To obtain all required equipment Q. What must all rooms and storage areas be checked for? A. Cleanlines
16、s, security and proper stocking Q. What must be placed neatly in cabinets and then locked? A. Liquor Q. What must not be left in the function room? A. Supplies Q. What is reviewed for staffing or special requests? A. Next day business events 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
