Banquet Buddy Checklist

Job Title: Food & Beverage Assistant Department: Food & Beverage
Name of the Employee: Trainer:
Joining Date: Tasklist completion Date:

Trainee’ Trainer’
Date
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S# TASK LIST IN-HOUSE SERVICES when
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Knowledge about Trident ,Bandra Kurla
● Location.
● Architect and Interior designers, Landscape.
● Number of rooms, categories and their location.
● Number of restaurants, their timings, cuisine specialty,
types of menu, location, extension numbers, any
1.
promotions/ festivals
● Spa and Fitness center facilities, their timings
● Hotel shops, their timings, type of items for sale
● Concierge, Trident meetings and Laundry facilities.
● Trident Privilege program and its benefits
● Who’s who of the company
Knowledge about ADD
● Location, timings and extension number of the
Restaurant
● Concept and Features of the restaurant and food stage.
2.
● Type of cuisine, number of covers, seating plan, table
numbers, and non-smoking tables.
● Promotions in the restaurant
Reservation policy and how to take a table booking.
Knowledge about Italian restaurant
● Location, timings and extension number of the
Restaurant
● Concept and Features of the restaurant.
3.
● Type of cuisine, number of covers, seating plan, table
numbers.
● Promotions in the restaurant
● Reservation policy and how to take a table booking.
4. Knowledge about Indian restaurant
● Location, timings and extension number of the
Restaurant
● Concept and Features of the restaurant
● Special regional cuisines of the restaurant.
● Type of cuisine, number of covers, seating plan, table

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 Banquet Buddy Checklist

numbers.
● Reservation policy and how to take a table booking.
Food Menu Knowledge –
● ADD
● Menu specifications of Appetizers, Soups, Pizza, Pasta,
Main course, Desserts.
● Menu specifications of Indian A la carte, regional
specialty menu.
● Knowledge of accompaniments and their service.
5.
● Knowledge of Menu prices.
● Knowledge of low calorie items, vegetarian items.
● Knowledge of highest selling items in ADD, Italian and
Indian.
● Menu specifications.
Knowledge about
Timings
Cuisine concept
Service concept for:
Delicatessen
Crew lounge
Pool bar
Club lounge
Beverage Menu knowledge -
● Knowledge of Wine list, wine recommendation
● Cocktails, highest selling/ popular cocktails
● Beer, Whisky, Gin, Vodka – Common brands used in
6.
banquets
● Liqueurs,grappa, dessert and liqueur combinations
● Beverage menu prices
● Beverage packages in banquets
Handling Telephone Calls
● Know the standard phraseology and procedure for
answering an incoming call, transferring a call, putting a
7.
call on hold, taking a call from hold.
● How to make local calls for guests.
● How to receive call/ message for a dinning guest.
8. Introduction to Banquet areas
● Banquet halls – Name, size and capacity
● Banquet stores, Kitchen stewarding area
● Audio visual Room
● Banquet Equipments
● Opening procedures

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 Banquet Buddy Checklist

● Closing procedures
Introduction to various seating arrangements:-
● U-shape, V-shape,
● \Half-moon,
● Classroom,
● Boardroom,
● Hollow Boardroom,
● Dinner arrangement,
● Cocktail Dinner arrangement
Basics of Banqueting:-
● How to carry chairs in a chair trolley
9.
● How to fit a chair cover on a banquet chair
● How to frill a table
● How to place an underlay, a table cloth, an overlay
● How to place felt for a conference
Conference Arrangements:-
● Placing of writing pads and pencils
● How to place table appointments for a conference
● How to place water goblets, coasters, water bottles, cane
inserts, ashtrays on conference tables
● Three compartment dish for special setup’s
Dinner Arrangements
● Table and chair placement in the hall
10. ● Cover layout – cutlery, glassware, side plate, napkins,
center appointments, candles
● Napkin folds
Buffet setup
● Crescent buffet, S-shaped, straight buffet, L-shaped
buffet, Island buffet, Pre-function area buffet placement
● How to replenish a buffet; buffet maintenance and
11.
cleanliness on the buffet.
● How to do Buffet clearance
● How to dismantle a buffet
● Use of the Berkley induction plate tables.
Service of different types of tea/ coffee
● How to set up a tea/ coffee counter
● How to operate the Coffee machine
12. ● How to clean a Coffee machine
● How to prepare a pot of tea using muslin tea bags
● How to serve herbal tea
● How to serve milk and tea.
13. Beverage service

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 Banquet Buddy Checklist

● How to take beverage orders

● Knowledge about wine and food matching
● How to prepare a wine cooler
● How to present and open a bottle of wine
● How to serve other alcoholic beverages, with a mixer, on
the rocks
● How to serve non-alcoholic beverages
● How to do hot/ cold snacks service in banquets
14. ● Snacks trolley setup
● Service of snacks from snacks trolley
Function Prospectus:-
● How to read a function prospectus
15. ● Liaison with other departments – Linen ordering
procedure, AC timings and coordination, Flowers, Audio-
visual setup
16. ● How to present a newspaper/ magazine to a guest
Banquet Stores:-
● How to set the Stores – stack items before and after the
function
● Store stock and how to reorder for store
● What are fast moving items
● Store maintenance
● Shelf stacking
17.
● Equipment maintenance – Alfi’s, Animo, Hot water boiler,
chaffing dishes, trolleys
● Back area maintenance
● Pre-function and halls cleanliness and maintenance
● How to do Hall touch up during a function
● How to do Hall clearance
● Internet and Telephone facilities
Banquet Bar:-
● How to set up banquet bar for a cocktail dinner – glasses,
chilling, alcohol
18.
● Basic Bar equipments
● Bar misc-en-place
● Procedure for alcohol left behind by the guest
● Basic phraseology used in service
19. ● How to use guest name in all guest interactions
● How to ascertain room numbers of resident guests
20. MicrosTraining
● How to change the serving period on Micros
● How to open a check under a table number in Micros
● How to punch an order in Micros

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 Banquet Buddy Checklist

● How to modify an order in Micros

● How to print a check in Micros
● How to settle a check signed to a guest room.
● How to settle a check paid by cash
● How to settle a check paid credit card.
● How to requisition and pick-up store items
● How to exchange linen
21.
● Breakage procedure
● Lost and found procedure

SUMMARY OF PROGRESS:

Buddy’s evaluation of Trainee’s progress during Training:-

Manager’s evaluation of Trainee’s progress during Training:-

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 Banquet Buddy Checklist

Has the employee met the Training Plan criteria of target learning dates? YES/
NO

This certifies that ________________________ has successfully completed Orientation

Training course at Banquets.

Trainer’s Signature and Date Trainee’s Signature and Date

Department Head’s Signature and Date Training Manager’s Signature and Date

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