1、 Banquet - Room Style - Two Purpose To properly set up a banquet style as per event specifications Start When event order is communicated prior to a function Materials Table carts, banquet tables, banquet chairs, BEO, and set up as directed by function Actions: This is how we do it: 1. U- Shape/holl
2、ow square Set a series of tables in the shape of a block letter “U” with chairs on the outside Use 6x30” or 8x30” tables Center tables in the room and set end to end on all sides Set chairs according to the respective table sizes and guest requirements 2. Banquet style rounds or squares Set tables i
3、n accordance with the standard for a meal function which is generally 8-10 per table, often with a head table Use 6x30” or 8x30” tables Set centered to room Set chairs based on proper scale, depending on room size and available space Result Room styles are set up accurately as directed by a banquet
4、function Task To place banquet tables in accordance to set-up standards 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.
5、 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 - Room Style - Two Introduce Yourself, the task, expectations for the learner and h
6、ow 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 room style is communicated prior to a function. Materials: Table carts, banque
7、t tables, banquet chairs, BEO and set up as directed by function. 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. G
8、racious Honored 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
9、 and dependability. 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 a
10、re 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 appropriate temperatures as required by law. Cold beverages and j
11、uices are 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 f
12、or knowledge . Q. How is a “U” shaped hollow square style room set up? A. With a series of tables in the shape of a block letter “U” with chairs on the outside Q. What size tables must be used? A. 6x30” or 8x30” Q. How must tables be placed? A. Centered in room and set end to end on all sides Q. How
13、 must chairs be set? A. According to the respective tables sizes and guest needs Q. How is a banquet style/rounds and ovals style room set up? A. Generally 8-10 people per table, often with a head table Q. What tables are used? A. 6x30” or 8x30” Q. How are the tables set? A. Centered to the room Q.
14、How are the chairs set? A. To proper scale depending on room size and space 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
