1、 Banquet - Room Break Down Purpose To accurately break-down and store banquet room Start When a banquet function is completed Materials Cleaned and swept storage facility; necessary cleaning materials Actions: This is how we do it: 1. Furniture and linen Stack chairs a maximum of 8 high and place in
2、 storage areas Fold tables, place on table carts and return storage Clean, organize, cover and return podiums to storage Fold and store stages Shake out linen to remove any flatware and debris Sort linen by color and size; and stack on shelves Transport linen to housekeeping or laundry in a linen tr
3、uck Separate and keep damaged linen from re-circling Remove skirting and place on hangers 2. Trash Collect all trash and empty into proper locations Ensure there is no flatware, equipment or utensils in the trash Break down boxes to maximize space Wash out trash containers when necessary Use one pla
4、stic liner per container 3. Storage areas Remove, empty, wash and store all water pitchers Remove all glasses and return to appropriate locations Return unused notepads and pens to storage areas Return cork boards and easels to storage areas Immediately give any items left by guest to a supervisor M
5、aintain storage areas daily Stack tables and chairs in appropriate locations with top down and along the walls Wipe and sweep floors and shelves regularly Result Correct banquet room break-down and storage Task To accurately break-down and store a banquet room Standards Banquets must maintain a neat
6、, 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 maintained at appropriate
7、temperatures as required by law. Cold beverages and juices are chilled at all times. Learners Page Banquet - Room Break Down 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
8、/Banquets Staff, Overall Meeting/Convention Experience Demonstrate When To Start and Materials Start task when a banquet function is completed. Materials: Cleaned and swept storage facility; necessary cleaning materials Use job rehearsal to demonstrate steps and brand attributes to enhance performan
9、ce 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 per
10、sonal 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 ac
11、tions 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 fo
12、od 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 err
13、ors 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 must chairs be broken down? A. Stacked a maximum of 8 high and placed in storage areas Q. How must tables be broken down? A
14、. Folded, placed on table carts and returned to storage Q. How must podiums be broken down? A. Cleaned out, organized, covered and returned to storage Q. How must stages be stored? A. Folded and stored Q. Why must linen be shaken out and how is it sorted? A. To remove any flatware and debris by size
15、 and color Q. What must be washed out and lined? A. Trash containers Q. What must be removed, emptied, washed and stored? A. Water pitchers Q. Where must unused notepads and pens be returned? A. Storage areas Q. What must be maintained daily? A. Storage areas Q. How must tables and chairs be stacked
16、? A. In appropriate location with top down and against the walls Q. What must be swept regularly? A. Floors 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
