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Copy of SOP Banquet Event

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by

Davina Vencatachellum

on 13 January 2014

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Transcript of Copy of SOP Banquet Event

Standard Operating Procedure
Banquet Event
Control of the Mise en Place and tables on the basis of the function sheet
Inquire about food selection
Reception sequence
Guests arrive
Finger Food
ordered by guests?
Serve Finger Food
One waiter goes around
with a bottle of sparkling
wine or champagne
and pours on demand
Reorder Fingerfood
Prepare and serve the welcome
order Finger Food
YES
NO
A
A
A
Put water in the coolers
and turn the candles on
Receive the Gifts, Flowers
and jackets from the guest
and store them
Compare the timing
and extras with the host
Place the guests if required
or
guests take place independently
Notify the chef
about existing changes
Beverage service
(Wine and other Drinks)
Lift unneeded glasses
and sets of cutlery after
consultation with the guests
Verify the current
number of guests
Report corrections to
head chef and service manager
Guests enter the restaurant
YES
NO
A
YES
YES
NO
NO
MODIFICATIONS?
Number of
guests matches?
B
B
B
B
Service process during dinner
beverage Service
Buffet
B
What kind of
Service?
call up the Soup
Preheat Chafing Dishes
Preheat rechauds
prepare E-pans
Beverage Service
Serve the soup
Set up the
cold part of the buffet
clear the soup
Remove
unnecessary cutlery
Order the warm
part of the buffet
Beverage Service
set up the warm
part of the buffet
Buffet opening by the host
Employee serves
the guests at the buffet
Another Employee is
responsible for buffet supplement
Beverage Service
Remove dishes
Guests are
finished?
YES
NO
C
C
Buffet is reduced to
cold dishes and dessert
Remove condiments and unused cutlery
Remove napkins and bring
them in the laundry or trash
Buffet is placed elsewhere
Offer and serve
coffee and digestif
Check Water bottles
Adjust Tables as needed
dance floor
needed?
YES
NO
D
D
E
Menu
Beverage Service
Set the sequence of serving
Order the first course
Serve the first course
Remove the first course
Order the second course
Beverage service
Serve the second course
Remove the second course
Order the main course
Beverage service
Serve main course
Order supplement if necessary
and provide guests
Beverage service
Remove main course
Order dessert
Remove condiments
Place dessert
cutlery correctly
Serve dessert
Remove dessert
Offer and serve
coffee and digestif
Check water bottles
Adjust Tables as needed
E
Further Service
make Cash accounts
Any Midnight
Snack?
SNACK
E
Regular beverage service
CAKE
NO
Prepare buffet table
Order Snack
Prepare
plates and cutlery
Prepare
Rechaud and Chafing Dishes
set up Buffet
and serve guests
clear used plates and
rinse them in the kitchen
prepare it
NO
YES
chef still
there?
F
F
Prepare coffee pots,
cups and cake plates
and set them up
Prepare the Weeding Cake
and take it into the room
by request
Bridal couple cuts the first pieces
then an employee takes over
offer coffee
at coffee station
F
Regular beverage service
Bring the Guests
the wardrobe if required
Clean the Coffee, cocoa and
whipped cream machines after
2 o´clock in the morning
Say goodbye to
the bridal couple
Help with Gifts
if necessary

Clean up tables
Collect and take
glasses to the bar
Remove Decorations and flowers
bridal couple
leaving?
NO
YES
wipe tables
Remove buffet and
clean up the dishes
Rinse the glasses at the bar
Place tables
Take Chairs back to the restaurant
Clear toilets
Sort empty bottles
fill the refrigerator up with beverage
YES
NO
NO
YES
Place tables
Take Chairs back to the restaurant
necessary to
fill up the bar?
Something in the
reservation book
for next day?
original restaurant state
required form for next day
END
appoint an
employee for the
buffet service
Prepare buffet table
Full transcript