1、 Banquet Captain, Beverage Purpose Maintain beverage pars and inventories Start During your shift Materials Banquet Event Order, Glass Requisition, Table Requisition Actions: This is how we do it: 1. Check liquor stock/glassware Check all stocks of liquor against the established par. Ensure that all
2、 bottles are legally stamped with storeroom sticker (if applicable). During indoor functions, use glassware (including wine glasses, rock glasses, martini glasses, pilsner glasses and highball glasses). During outdoor functions, use plastic stemware (no glassware must be used near the pool). The Ban
3、quet Captain must do a glass requisition and drop it off to stewarding at least one day before function date. Drop off table needs request form to convention set-up one day prior to function 2. Check wine stock Check all wine consumption amounts on consumption report and stock accordingly. Set up de
4、signated wine. Chill white wine prior to serving. Rotate and stock wine to par daily. Open all special ordered wine only as needed. 3. Check bar set-ups and environment Check that all bars are ready with bartender in place 30 minutes prior to the function start time. Ensure all bars start with full
5、bottles that have the correct stamp from the storeroom (if applicable). Display and position liquor properly. Ensure all bars are clean and in good repair Inspect all rooms and make any final adjustments prior to the guest arrival. Result Beverage pars and inventory is correct. Team is prepared to p
6、rovide service to the guests expectations Task Organize what is needed for the days events, requisition of glassware, bar and function needs Standards Function room bars are ready 30 minutes prior to service. Beverage inventory is correct. Learners Page Banquet Captain, Beverage Introduce Yourself,
7、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 Demonstrate When To Start and Materials Start task during your shift. Materials: BEO, Glas
8、s Requisition, Table Requisition 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. Gracious Honored to be your host;
9、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 and dependability. Make a Differ
10、ence 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 The team is prepared to meet and exceed guest expectations; beverage pars and inventories are correct; glasses and
11、other needed materials are prepared and ready for the function; bars are stocked, staffed and ready 30 prior to start of function; and environment is checked for readiness. Practice for Skill Learner demonstrates and explains each step in the task during practice. Trainer- Check for errors and corre
12、ct 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 you check all stocks of liquor against? A. The established par Q. What must all bottles be? A. Legally stamped with storeroom stic
13、ker Q. What must be used during indoor functions? A. Glassware Q. What must be used during outdoor functions? A. Plastic stemware Q. What must the Banquet Beverage Captain do at least one day before a function date? A. A glass requisition and drop it off to stewarding Q. Where must you check all win
14、e consumption amounts? A. On consumption report and stock accordingly Q. What must be chilled prior to serving? A. White wine Q. When must all bars be ready? A. 30 minutes prior to the function start time Q. What must all bars start with? A. Full bottles that have the correct stamp from the storeroo
15、m Q. What must bars be? A. Clean and in good repair Q. What must be done prior to the guest arrival? A. All rooms must be inspected and any final adjustments made 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
