STANDARD OPERATION PROCEDURES (SOP) – THE

Food and Beverage Department Date

SOP No:

Department : Food & Beverage Job Title : Banquet

Task : How To Set The Back Lane For Meeting Duration :

Objective : To ensure you will be able to set the back lane for the meeting according to the department
Standard

Task Breakdown

EQUIPMENT
STEP (How) STANDARD
REQUIRED
1. Set a oblong table • Clean & dry Oblong Table
• In good condition
• If space does not permit that use IBM
table instead

2. Select Table Cloth • Use condemned table cloth Table Cloth

• Clean & dry
3. Open table & lay the • As per previous lesson on this task Table Cloth & table
table cloth
4. Place table • In the back lane
• Ensure table against the wall
• The table does not obstruct the
passageway & doors
• Table is away from the view of guest when
open the door

Prepare mise en place • What needed for meeting Stationery

• Well presented on table & arranged -Pencils
properly -Coasters
-Writing Pads
Food & Beverage
Related
-Appropriate misen en place
-Equipment for coffee break
-Sweet for the meeting
Operation Equipment
-Water Globet,Side
Plates,Napkins
-Mineral Water
Miscellaneous
Sterno for the chaffing
dish
6. Prepare misen en place • Place the item on the table
(continue) • Maximize space by stacking the items
• Items are stacked neatly
• Allow some work space on table

7. Check setup • Sufficient mise en place

• All equipment has no chip, no stains and
well polish

Developed By : Reviewed By

Name: Name:
Date: Date: