1、 Banquet - Room Presentation Purpose To ensure Banquet event room is set up and presented in a professional manner Start Prior to start of a banquet function Materials Cleaning supplies, banquet refresh supplies, banquet event order Actions: This is how we do it: 1. Floor/Furniture Clean and vacuum
2、floors to ensure no debris or stains Tape down cords neatly Clean and polish dance floor Ensure furniture is clean and free of crumbs, stains, debris and is sturdy with no scratches Set tables to correct style and align to floor plan Center chairs to the tables Properly maintain aisle width Place po
3、dium and other required items, dust and polish 2. Fixtures Set lights at designated settings with no burned out, or missing bulbs Straighten drapes and ensure dust free Clean walls and ceiling fans - no fingerprints or smudges Inspect art work, mirrors and windows to ensure free of food spills, stre
4、aks, smudges and fingerprints Dust and clean window ledges Polish brass and stainless steel with no spots or tarnish Dust and polish wood 3. Linen/Table Tops Ensure linen is clean, pressed and centered on tables Place linen so it hangs evenly with hems facing down Ensure there are no holes, rips, te
5、ars, frays or stains Inspect skirting to ensure pressed and properly hung Set tabletops to guest requirements and any special requests Neatly and properly place notepads, pens, and candy dishes Set glasses and water stations to guest requirements Result Banquet room presentation is clean, well organ
6、ized and to guest specifications. Task To create and maintain the professional ambiance of a banquet event room 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 maxim
7、um 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 Learners Page Banquet - Room Presentation Introduce Yourself, the
8、 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 Demonstrate When To Start and Materials Start task prior to start of a banquet function. Mate
9、rials: Cleaning supplies, banquet refresh supplies, banquet event order 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 t
10、ask. Gracious 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 c
11、oncern 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 f
12、oods 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
13、 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 correct them immediately, review standards. Task is performed and explained to standard independently of trainer to obtain mastery of skill.
14、Test for knowledge . Q. How are floors presented? A. Clean and vacuumed with no debris or stains Q. What should be neatly taped down? A. Cords Q. What should be clean and polished? A. Dance floor Q. How should furniture be presented? A. Clean, free of crumbs, stains, debris and sturdy with no scratc
15、hes Q. How should tables be set? A. To correct style and aligned to floor plan Q. How are chairs placed? A. Centered to the tables Q. What is in place, dusted and polished? A. Podiums, woods and all other required items Q. How should lights be presented? A. At designated settings with no burnt out o
16、r missing bulbs Q. How should walls and ceiling fans be presented? A. Clean with no finger prints or smudges Q. How should artwork, mirrors and windows be presented? A. Free of food, spills, streaks, smudges and free of finger prints Q. How should brass and stainless steel be presented? A. Polished with no spots or tarnish 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
