1、 Banquet Captain, Reports Purpose Properly bill guest and track inventory Start At end of bar service Materials Consumption report, inventory sheet Actions: This is how we do it: 1. Consumption Report Count all empty bottles by type and size and mark on the consumption report. Count all partials by
2、tenths and record usage on consumption report. Keep in mind that 750 ml. liquor bottles have 20 drinks at one and one fourth ounce pour and one liter bottles have 27 drinks at one and one fourth ounce pour. Keep in mind wine bottles serve from four to five glasses per 750 ml. bottle from five to six
3、 ounces per glass. Count the number of unopened wine bottles, beer and bottled soft drinks and subtract amounts from original set-up and record the difference on consumption report. Total all columns and have manager sign the report. 2. Captains Report Fill out a Captains Report, which must include
4、the group name, day, time, type of function, number of guests served, service quality, guest feedback, follow-up items and incidents. Makes copies and distribute daily. 3. Department Log Book Recap Make a log book entry for each shift and have Banquet Captain sign entry. Be sure that only profession
5、al remarks and comments are written. Result Ensure proper billing and follow required inventory controls Task Inventory bar items. Complete reports and update Departmental log Standards Departmental and Accounting inventory controls. Learners Page Banquet Captain, Reports Introduce Yourself, the tas
6、k, expectations for the 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 at end of bar service. Materials: Consumption
7、report, inventory sheet 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 Honored to be your host; your comf
8、ort 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 dependability. Make a Difference A mo
9、ment 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 Correct guest bill; procedures followed for inventory control; and reports completed and log updated to ensure proper commun
10、ication. 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 knowledge . Q. How
11、must you count all empty bottles? A. By type and size. Q. How must you count all partials? A. By tenths. Q. How many glasses do wine bottles serve? A. Four to five. Q. What must you record on the consumption report? A. The difference between the number of unopened wine bottles, beer and bottled soft
12、 drinks and the amount from the original set-up. Q. What must the Captains Report include? A. The group name, day, time, type of function, number of guests served, service quality, guest feedback, follow-up items and incidents. Q. When must you distribute the report? A. Daily. Q. What must be made f
13、or each shift and be signed by the Banquet Captain? A. A log book entry. Q. What must be written? A. Only professional remarks and comments. 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
