1、 Banquet - Refresh Rooms Purpose To accurately refresh all banquet rooms during a function in a timely manner Start When a function is within a break Materials Supply carts with all needed refresh materials Actions: This is how we do it: 1. Carts Retrieve carts from the storeroom Ensure that supply
2、carts are clean with no dust, debris, strings on wheels, squeaky wheels or stains Stock carts with all necessary items for the function needs Take an inventory of all supplies on cart, and replenish any missing items 2. Limited Refresh Change soiled cloths Refill all water pitchers Remove all used g
3、lasses and replace with new ones Replenish candy dishes, pens and note pads when time permits Remove any obvious trash that is not meeting material (candy wrappers, paper napkins, etc) Empty trash containers Refresh all rooms on time 3. Full Refresh Change soiled cloths and skirting Remove water pit
4、chers and used glasses Replenish candy dishes, pens and note pads Dust and wipe down tables or change linens Empty trash containers Vacuum carpet Result Banquet room is refreshed and well organized appearance in a timely manner. Task To properly refresh a banquet room during a function Standards Ban
5、quets 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 themed. Food must be
6、maintained at appropriate temperatures as required by law. Cold beverages and juices are chilled at all times Learners Page Banquet - Refresh Rooms Introduce Yourself, the task, expectations for the learner and how testing is conducted. SALT attributes impacted: Quality of F&B with the Meeting, Help
7、fulness of the Catering/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task when a function is within a break. Materials: Supply carts with all needed refresh materials Use job rehearsal to demonstrate steps and brand attributes to enhance perform
8、ance 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, respectful. Engaging A meaningful and p
9、ersonal 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, proactive problem solving. Even small
10、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 minutes prior to guest arrival. Buffet
11、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 during practice. Trainer- Check for er
12、rors 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 must carts be retrieved from? A. Storeroom Q. How must supply carts be presented? A. Clean with no dust, debris, strings
13、 on wheels, squeaky wheels or stains Q. What must carts be stocked with? A. All necessary items for the function Q. Why must inventory be taken of all items on carts? A. To replace any missing items Q. What must be changed? A. Soiled cloth and skirting Q. What must be collected, emptied and refilled
14、? A. Water pitchers Q. What must be removed and replaced? A. All used glasses Q. What must be replenished when time permits? A. Candy dishes, pens and note pads Q. What must be removed? A. Any obvious trash that is not a meeting material (wrappers, paper napkins) Q What must be emptied? A. All trash containers Q What must be vacuumed? A. Carpets 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
