1、 Banquet Table Set Up One Purpose To properly and safely set up banquet tables for a function 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, place cards Actions: This is how we do it: 1. Safety
2、 Follow proper handling and safety procedures at all times Use table carts to transport tables Determine placement by the set-up sheet requirements Lift tables with your legs and not your back Protect walls from holes or dents when moving tables Check tables prior to placement for wobbly legs, missi
3、ng corners, dents or splinters Replace damaged equipment prior to guests arrival Check legs to ensure that they are securely locked, before setting upright 2. Rounds Fold all legs before moving Stand at edge of table and move by rolling Keep table close to your body to prevent falling Pull out legs
4、and lock into place Set table upright Place table into correct position by aligning legs squarely to front of room or head table Refer to diagram for proper placement 3. Rectangles/squares Slide tables off the cart and place on one end Pull legs out and lock into place Set tables upright Refer to di
5、agram for proper placement Set all tables in exact rows Result Tables are set up accurately and safely as directed by a banquet function Task To place banquet tables in accordance to set-up sheet requirements Standards Banquets must maintain a neat, clean and well organized appearance. Buffet foods
6、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 appropriate temperatures as required by law. Cold beverages and
7、juices are chilled at all times Learners Page Banquet Table Set Up One 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 Catering/Banquets Staff, Overall Meeting/Convention Experience
8、 Demonstrate When To Start and Materials Start task when event order is communicated prior to a function. Materials: Table carts, banquet tables, banquet chairs, BEO and set up as directed by function, place cards Use job rehearsal to demonstrate steps and brand attributes to enhance performance Foc
9、us 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 personal
10、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 actions
11、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 food pre
12、sentation 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 errors and
13、 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 must be followed at all times? A. Proper handling and safety procedures Q. What must be used to transport tables? A. Table cart Q
14、. How must placement be determined? A. By set up sheet requirements and diagram Q. How must items be lifted? A. With your legs and not your back Q. What must not be put into doors or wall when moving tables? A. Holes or dents Q. What must tables be checked for prior to placement? A. Wobbly legs, mis
15、sing corners, dents or splinters Q. What must be replaced prior to a guests arrival? A. Damaged items Q. Why are legs checked before setting upright? A. To make sure they are securely locked Q. What must be folded prior to moving? A. Legs Q. How must round tables be moved? A. Stand at edge and move
16、by rolling Q. Where must tables be kept to prevent falling? A. Close to body 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
