BANQUET BUFFET BASIC PREPARATION PROCEDURE
Executive Chef
3 days prior to function date
Work out buffet lay-out plan
with BQT Service Manager
according to menu (and if
available: function floor plan)
On day of function
Monitor food production and
timing according to function order
details and buffet menu
Assign cooks for show/cooking
stations
Remark:
Code: R 003
Banquet Service Manager Banquet Secretary Banquet Waiters/Waitresses Steward Artist
(Main Coordinator)
Collect function order from
F&B pigeon hole
Work out buffet lay-out plan
with Executive Chef
Pass to Banquet Secretary for Design lay-out plan
drawing/design and distribution
Distribute to all concerned
departments/sections
Instruct banquet service,
stewarding and artist to start
setting for buffet
Receive instruction Receive instruction Receive instruction
Superviser set-up process Set-up up buffet
Prepare all buffet food
and follow lay-out plan and Set up tables & carts as equipment (chaffing Set-up art work, display
indicators acc. to
check list (see attached per lay-out plan dishes, heating trolleys, items, decoration pieces
confirmed menu
sample) gas, pans etc.)
Connect all electrical
Deliver buffet food Polish / prepare all buffet
Check buffet table set-up and appliances (chaffing
indicators to function wares (china ware,
adjust accordingly dishes, carts, heating
rooms' service station utensils, flat ware)
trolleys)
Use checklist and tic Store all mise-en-place
completed tasks on service carts
Prepare buffet
condiments, guest
supplies and misc. mise-
en-place (follow checklist
details)
* Attached on sample of buffet set-up check list.
* The basic banquet buffet set-up must be completed 2 hours prior to buffet service time.
* Main co-coordinator is the banquet service manager / banquet supervisor.
 BANQUET BUFFET CLEARANCE PROCEDURE

Banquet Service Manager / Supervisor Banquet Waiter Kitchen Sous Chef Stewarding Supervisor

After last guest's departure,

give instruction to start
clearing buffet

Receive instruction Receive instruction Receive instruction

Close the banquet/function room Clear all buffet utensils - send to Arrange cooks to collect buffet food Arrange staff to remove chaffing dishes/
doors dish washer cooking stations equipment

Inform house keeping to start hover Clear all buffet name cards - send to Move all food items and place onto Move all equipment to dish washer
the carpet banquet store room kitchen trolleys and/or store room

Supervise the clearing sequences Clear all soiled wares - send to dish Verify that all food items were Clean and polish all equipment properly
washer collected

Ensure all equipment is stored Clear all cleaned wares - send to Arrange artist to remove all display / Move cookers / chaffing dishes /
properly in allocated storage areas banquet store room decoration pieces extension cords to allocated storage
areas

Remove all tables - move to store Transport trolleys to main kitchen Clean all buffet carts and cooking carts
room

Remove all clean carts / trolleys to Transport all decoration pieces to Change filter and/or gas bottle
store room artist room

Remove all guest tables and chairs Assign food items to be disposed
to store room or refrigerated

Place planters back to original Send containers / platters to dish

location washer

Remark: * All buffet equipment must be well maintained and treated with care. PROTECT OUR HARD WARE.
* Standard: Never start clearing buffet while guests are still seated (unless authorized by the meeting organizer).

Code: R004
 BANQUET BUFFET FINAL PREPARATION PROCEDURE

Executive Chef Sous Chef Banquet Service Manager Banquet Waiters/Waitresses Banquet Steward
(Main Coordinator)

Assign chefs/cooks to prepare

Set-up stands and dress buffet
120 " mise-en-place for show/cooking Continue fill in check-list task Fill chafing dishes with hot water
table tops
stations

Monitor preparation of all mise en
90 " place (food, utensils, equipment)
for cooking stations
Set-up food items and place them
Co-ordinate accordingly and make Place dish plates and utensils in Turn on all powers (chaffing
elegantly on buffet tops (keep them
necessary alternations front of each dish dishes, trolleys, carts)
covered with foil)

Place plates and bowls once all

60" dishes are set-up

Place food indicator cards in front Polish chaffing dishes from water
45" Place hot food into chaffing dishes of each dish drops and spills

Verify that all dishes are set-up as Prepare sufficient additional

per menu and all food indicators platters, bowls and flatware's for
are correct refill

Final check that buffet is ready for

Check all food / buffet set-up and Remove all aluminum foils and service and all details have been Coordinate/rectify with Manager for
30 " ensure all is ready for service plastic foils from all food items covered any discrepancies

Assign staff responsible for buffet

Ensure all cooks/chefs are behind Return to kitchen and verify the Receive orders for manning buffet
cleanliness / refill during service
their cooking stations mise en place for refill during service time
time

Assign staff responsible for refill of

Complete the check list and DON'T
each food category (cold, hot,
MISS ANYTHING OUT
pastry, show)

Hold Service Meeting with all

Banquet Service

15 " Return to Banquet Ready to welcome guests Ready to welcome guests Return to stewarding area

Remark: * Buffet ready for service 30 minutes before confirmed service starting time.
* Main coordinator is Banquet Service Manager.

Code: R 005
 BANQUET FOYER COFFEE BREAK SET-UP PROCEDURE

Sous Chef / Pastry Chef Banquet Service Manager Banquet Waiters/Waitresses Banquet Steward Kitchen Artist
(Main Coordinator)

Timing
Prepare / bake coffee break Inform kitchen artist & banquet Receive instruction Receive instruction
food items (as per event order) waiter to set-up / prepare coffee
- (180 min) break station

Arrange items on platters / Set-up tables and counter(s) Prepare decoration / display in kitchen
bowls attractively (refer to event order) and pastry

Set-up mise-en-place for coffee, Transport decoration / display items to

tea and soft drink service Use service elevator banquet foyer

Informs stewarding to prepare Receive instruction Set-up decoration / display on coffee

chafing dishes (if applicable) break counters and tables

Set-up plates, bowls, cups, Take chaffing dishes forms tore

glasses, flat ware etc. room

Set-up food stands and utensils Place them onto designated space
for each food item

Set-up all beverages soft drinks / Fill with hot water

juices

- (40 min) Place ready-for-service food Turn on chaffing dishes (sterno or

items in pastry electric)

- (30 min) Hand-over food to banquet Pick-up food from pastry Use service elevator
service

Place all food on stands

- (20 min) Set-up all hot drinks Re-arrange all food display and
(coffee/tea/milk) decoration pieces artistically

Place name cards in front of each

food and beverage item
- (15 min) Final check coffee break set-up

Remark: * Coffee break set-up to be ready 15 minutes in advance of stipulated time.

Code: R 006
 BANQUET SIT DOWN SERVICE SEQUENCE - PROCEDURE

Banquet Banquet
Manager and Supervisor Waiter - Waitress - Casual Service
Minutes before guest arrival
120:00 Check all table settings are correct and completed

120:00 Check all tables and chairs are aligned correctly

100:00 Check all table menus are set-up

100:00 Check all flowers and/or candles are set-up Check all

stations' mise-en-place is ready for service Check

90:00
the beverage / bar set-up and mise en place
90:00

40:00 All serviceservice

Conduct staff tode-briefing
report 40 minutes prior to guest
to ALL BANQUET arrival
SERVERS Stand-by for debriefing
Write 40 minutesinformation
down de-briefing prior to guest arrival

30:00 Stand-by at entrance Light on candles (if applicable)

20:00

00:00 Welcome, greet and seat VIP guests Welcoming, seating and greeting of guests

Supervisor in charge of VIP table to introduce him/herself to guests by

saying: "Good evening, I am Johnny the manager/supervisor, I will be Introduce your self to guest by saying: "Good evening, my name is
serving your table tonight!" Maria, I will be serving your table tonight!"

Contact with banquet organizer Unfold napkins and place onto guest's lap

Confirm starting time and number of guests with organizer Serve face towel

Inform kitchen 15 min. prior service commencement of number of

guests and exact time of service commencement Remove chop stick bags

Remove napkin rings

Prepare drink service

Serve drinks

Announce launch of food service Receive instruction for food service commencement

Inform head runner for food pick-up Serve sauces or appetizers (if on menu)

Pick-up dishes from service trays

Collect service spoons or ladles from service trays

Serve first dish(es)

For family style service: Place service spoon or soup ladle inside the
food platter or bowl

Introduce each dish served: "This is our Suckling Pig combination,

Check and monitor correct service sequences
please enjoy!"
Repeat each dish service as above
Change bone plates frequently
 Change ashtrays whenever 1 cigarette is extinguished

Check all service staff comply correctly to service procedures

Refill drinks whenever glass is 1/3 empty

Check the food servcie speed For fish service, remove fish bones

After all main courses are served, inquire all tables guest satisfaction For shell fish service, provide finger bowl or fresh face towel

Ask guest: "Excuse me, is everything all right, is there anything else I
For abalone or meat service, provide dinner fork and knife
can do!"

Replace big platters with small platters, when space on lazy susan is
limited

Remove empty platters by asking "Excuse me, may I remove this

Observe service progress and decide when fruit service starts
dish, please?"

Inform all service staff for fruit service When all guests finish eating, prepare mise en place for fruit service

Before fruit service, remove all dishes by asking :"Excuse me, I am

going to serve fruits now, may I clear the table, please?"

Complete guest Prepare a service tray

by guest

Remove all soiled items and place onto service tray

Crumb the table and remove all food rests from table top

Set-up for fruit service fork, knife and plate

Set-up for tea service tea cup and saucer

Prepare guest bill Place new toothpicks for each guest

When organizer is available, present bill for review Serve fruit platter

Ask for feed back and comments Pour tea for each guest

Get ready for VIP table departure Standby and observe guests / change ashtrays whenever necessary

Pull chairs for guests When guest are ready for departure, pull chair for guests

help guest or dress jackets or coats Help guests to dress jackets or coats

Escort guests to elevator or stair-case Check guest table if there are any forgotten belongings

Bid farewell from organizer by saying: "Thank you for holding your Bid farewell to guest by saying :"Thank you for coming. Have a nice
party at our hotel. Really hope we can welcome you soon again!" evening!"

When all guest left the table, start clearing the table

Remark: * All hot foods must be dressed and served very hot and covered with food covers.
* All service staff (permanent or casual) must provide the most professional service to all guests.
* Every and each guest request must be full-filled right away, without any delay.
Code: R007
 BANQUET SIT DOWN BUFFET SERVICE-PROCEDURE

MIN Banquet Manager / Supervisor Banquet Waiter/Waitress/Casual Service

Check all table setting are correct and

120:00 completed

Check all table and chairs are aligned

120:00 correctly

110:00 Check all flowers and/or candles are setup

Check all buffet table setup are correct and

100:00 completed

90:00 Check all buffet equipment are enough

Check all station's mise-en-place is ready for

90:00 service

Check bar station/bar setup and mise-en-

80:00 place

80:00 Check ballroom light conditioner and hygiene

Check all setup and poster according guest

70:00 requirements

All service staff to report 40 minutes prior to

40:00 guest arrival Stand by for debriefing 40 min's prior to
guest arrival
Conduct service de-brifing to all banquet
30:00 Write down de-briefing information
service

30:00 Stand-by at entrance Light on candles lip applicable

00:00 Welcome, greeting and seating of VIP guest Welcome greeting and seating of guests

Supervisor in charge of VIP table to introduce

him/herself to guests by saying :" Good Introduce yourself to guest by saying:"
evening, I am Johnson the Good evening sir/madam, my name is
manager/supervisor, I will be serving your Mike, I will be serving your table
table tonight!" tonight!'

Unfold napkins and place onto guest's

Contact with banquet organizer lap

Confirm starting time and number of guests Prepare drink service

with organizer

Inform kitchen 15 min's prior service

commencent of number of guests and exact Serve drinks
time of service commencement

Receive instruction for food service

Announce the buffet start commencement

Inform buffet keeper start to serve Unfold napkin for guests again
 Refill drinks whenever glass is 1/3
empty

When remove empty plate by asking :"

Excuse me, may I clear your plates?"

Change ashtray and clear table dirty

Prepare guest bill dish whenever

When organizer is available, prestent bill for Crumb the table and remove all food
review rests from table top

Ask for feedback and comments Setup dessert fork/spoon for guests

Setup coffee/tea cup sugar and cream

Got ready for VIP table departure for guest

Pour coffee/tea for guests. Whenever

Pull chair for guests refill for guest

Stand by and observe guests/change

Help guest or dress jackets or coat ashtray whenever necessary

When guest one ready for departure.

Escort guests to elevator or stair case
Pull chair for guests

Bid farewell from organizer by saying :" Thank

you for holding your party at our hotel, hope Help guests to dress jackets or coats
we can welcome you some again!"

Check guest table if there are any

forgotten belongings

Bid farewell to guest by saying :" Thank

you for coming. Have a nice evening!"

When all guest left table, starting

cleaning the table.
Remark:
* All hot food must be hot, cold must be cold.
* Cleaning buffet table whenever by buffet keeper.
* Every and each guest request must be full filled right away without any delay.

Code: R 010
 BUFFET CLEARANCE PROCEDURE

Café Supervisor Café Buffet Attendant Kitchen Chef de Partie Stewarding Supervisor

Notify Customers of Last

Buffet Service Call

Further Requests No Further Requests

Extend Buffet Notify Other Sections

Operation Time To Start Clearing

Being Notified to Start Being Notified to Start Being Notified to Start

Clearing Buffet Clearing Buffet Clearing Buffet

Clearing Utensils, Plates, Turn Off Water, Stoves

Clearing Food
Dish Cards and Power

Dispose and Store Food

Remove and Clean All Clearing & Cleaning
in Designated
Condiments Buffet Equipment
Containers and Areas

Reset Utensils, Plates,

Clean All Buffet
Glasses for Next Meal
Surfaces And Floor
Period

Reset Equipment For

Next Meal Period
Remark: *Extend buffet operation time as long as customer's requires.
*Clearance to be conducted with a minimum of customer disturbance and interruption.

Code: R 011
 CHANGING OF BONE PLATES PROCEDURE

Restaurant - Banquet Waiter/Waitress

Identify need to exchange

guest's bone plate during
meal service

Place sufficient amount of bone plates onto

service tray

Approach guest's table

Stand on the right side of guest

Excuse your self by saying: "Excuse me, may

If guests are in a
I change the plate please?" conversation, exchange
plates slowly without
disturbing
Remove side plate from show plate slowly,
without prompt movement

Place soiled plate onto service tray

Place cleaned plate onto show plate

Repeat service to all guests at the table

Apply the sequence by VIP first, Remove all soiled plates from service tray
ladies, other guests and host last. and place them onto service station / runner
tray

Repeating procedure until guest's completed

their meal

Remarks: * Bone (side) plates must be changed whenever there are food rests visible on the plate (bones, shells, left-overs)
* Follow sequence as follows: In principle, always change in this sequence: VIP guest ladies, other guests and host last.
* If there are eatable items placed on the tray, verify with guest if plate can be changed.

Code: R 015
 CLEARANCE AFTER BANQUET FUNCTIONS PROCEDURE

Banquet Supervisor / Banquet Manager Banquet Waiter/Waitress / Trainee Steward

Close Function Room Doors following

Departure of Last Guest

Instruct to Start Clearing Function Room and

Assign Each Attendant/Support with Specific Start Clearing
Tasks

Remove Flowers and Store them in

Help and Supervise Clearing Operation
Designated Refrigerated Area

Clear Tables and Move Operating Equipment Wash all Banquet Operating
to Stewarding Area Equipment

Move all AV / Technical Equipment to AV

Prepare Necessary Inventories
Storeroom

Collect all Soiled Linens and Place them into Return Borrowed Equipment to
Laundry Trolley Stewarding Storeroom

Move Tables, Chairs and other Equipment to Store Banquet Equipment to Banquet
Designated Storage Areas Designated Store Areas

Inform Banquet Shift Leader/Section

Place all Planters Back to Original Location
Head when Tasks Completed

Clear/clean Service Stations and Arrange

Drawers

Request Carpet/Chair Shampooing from

Hoover Carpet
House Keeping (if necessary)

Inspect Function Rooms for Tidiness, If Function Room is Not In Use Reset-up Function Room as
Cleanliness or Readiness for Next Function for Next 48 Hours, Keep Room per Event Order if Room is in
All Cleared Use Within Next 48 Hours
Make Improvements if not Met with Required
Standard and in Accordance to Event Order
Instructions

Remarks: * All function rooms must be ready at all times in impeccable conditions
for site inspections and hotel tours.
* All hotel properties must be well taken care and handled cautiously to avoid
damages and breakage.

Code: R020
 BANQUET FUNCTION FACE TOWEL SERVICE-PROCEDURE

MIN Banquet Manager / supervisor Banquet waiter/waitress/casual service MIN

Check the towel if according the Check the face towel if clean no
service procedure stain, no broken

Prepare one plastices box for hot

water

Deep the face towel to the box

All face towel must be wet

Twist the face towel out of the water

Fold face towel into we need shape

Check the face twoel done stated Easy to according to our standard
take for
guests

The face towel must be tidy put in Put the made of towel into warmer
warmer in order

Heating that at least 30 min's to hot

Prepare the polishing face towel

basket and tongs

00:00 Greeting and seating the guests Greeting and seating the guests 00:00

30' Help guests sit down Help guest sit down 30'

Check the service procedure make Pick up the hot face towel into
45' sure every guest have one 45'
basket

Stand guests right side of say:"

Excuse me, here is your towel 50'
please!"

Put the hot towel into the towel dish 50'

Same to every guest 50'

Remark: * Face towel must be hot in winter. Cold in the summer.
Code: R 034
 BANQUET INSTALLATION TUNING OF MICROPHONES-PROCEDURE

Banquet Manager and supervisor Engineering AV Staff

Check all set up should be complete

Contact with AV staff can be arrange AV staff according event order set
microphones for function up micropnones

After AV staff finished connect the line. AV staff should be check the line
Tunning microphone connect no problem

Feedback information to Banquet

Check the AV by event order request manager / supervisor, set up
Never use your already for "Testing"
hand knock the
mic head

Take the mic. The mouth leave 3cm

AV staff turn on power
space, say:" Testing testing 1,2,3!"

Adjustment volum from low to

From low to high. Check by everyone.
high

AV staff turn off the power by AV

Everyone no problem told AV staff.
procedure

If the wireless micropnone should be

change new battery

All checking should before one day

Remark:
*Rememberd not to use your hand knocked the microphones and throw it each other.

Code: R 042
 LABELING BUFFET DISHES - PROCEDURE

Kitchen Restaurant - Banquet Restaurant - Banquet

Chef Secretary Buffet Pantry Manager / Supervisor

Prepare 2 days in advance

Receive weekly buffet menu

Request translation and spelling check

Make spelling and translation check
verification from manager

Sign on the menu and send to buffet

Verify which labels need to be printed pantry

Highlight those items with high light

pen

Receive instruction Send to Chef Secretary for typing

Prepare all labels accordingly

Ensure no translation and

spelling mistakes

Send buffet labels to buffet

Receive labels
pantry

Fill / store labels in allocated area

On day of buffet service

Prepare labels according to (buffet)

menu

Prepare label stands

Set-up labels next to each dish latest 20

minutes before buffet opening

Verify that all labels match correctly Manager / supervisor to check all labels
with dish are correct 15 minutes prior to buffet
opening

Remark: * Standard: All buffet dishes will be labeled bi-lingual for every buffet.

* All labels to be in impeccable conditions, no stains, no wraps, no damages and without spelling mistakes.
Code: R 045
 OUTLET - BANQUET CLEANING PROCEDURE

Restaurant - Banquet Supervisor Housekeeping / PA Supervisor Housekeeping / PA Staff

Verify with banquet / restaurant supervisor if

Check the business flow in restaurant / banquet cleaning can be conducted

Start cleaning customer-free restaurant / banquet

Confirm with PA Supervisor to start cleaning Instruct PA Staff to start cleaning sections

Supervise PA staff's cleaning process and follow

Note: Advise to start cleaning sections
Clean all other remaining sections
Check list
without guests

Initial each completed cleaning task on check list

Inform Rest / Bqt Supervisor when cleaning is

Information received completed

Check all sections'/ tasks together with PA Check all sections/tasks together with Restaurant
supervisor / Banquet supervisor

Identify discrepancies Take necessary actions to rectify discrepancies Continue cleaning until completed

Confirm completion Sign the checklist once all tasks have been
completed

Submit check list to House Keeping office for

filing

Remark: * Daily outlet - banquet cleaning schedule is posted on House Keeping and Outlet's staff boards.
* Restaurant - banquet supervisor is empowered to decide / post bone cleaning depending on business flow and guest convenience.
* Never disturb or interrupt patrons during cleaning process.

Code: R046
 BUFFET TABLE TOP SETUP-PROCEDURE

Banquet Manager and supervisor Banquet waiter/waitress/casual service

Check the table all in good station Set up the table and chairs alignment
* The table legs straight
Check the table cloth no stain, no pleat, no
Table cloth must be equal set up on the table
breaken

Check the table top correct and complete The fold in the center
* Every space should
be equally

One table for ten person, each should be

Check the station mise-en-place equal

Check the table ware mise-en-place Use service try for setup table ware
* Glass and steelness
must be clean, no
broken
First set up napkin in the center fold line of
the fold line

The left is salad fork and dinner fork

The right is dinner knife and salad knife

On the top of napkin is dessert spoon and

dessert fork

* Spoon always point

left fork point right.
Againist the salad fork set up B/B plate and
knife

On the top of dinner knife 1 cm set up the

water goblet and 45 degree angle for red wine
glass

Set up 2 sets of salt & pepper shaker with

Check the salt/pepper shaker is full and clean ashtray and tooth pickes holder
* The left is pepper the
right is salt

The last is flower and candle set up in the

Check table set up correct and complete table of center

Remark:
* Fork and knife must be straight.
* Fork with nkife should learn 30 cm easy to put dinner plates.

Code: R049
 BANQUET SEAFOOD SERVICE OPERATION- PROCEDURE

Banquet Banquet
Manager and Supervisor Waiter - Waitress - Casual Service
Minutes before guest arrival
120:00 Check all table settings are correct and completed

120:00 Check all tables and chairs are aligned correctly

Check all table menus are set-up

100:00
Check all flowers and/or candles are set-up
100:00
Check all stations' mise-en-place is ready for service
90:00
Check the beverage / bar set-up and mise en place
90:00

60:00 Check the seafood comparatives service tools clean and enough Prepare seafood go with condiments and comparatives

40:00 All service staff to report 40 minutes prior to guest arrival Stand-by for debriefing 40 minutes prior to guest arrival

30:00 Conduct service de-briefing to ALL BANQUET SERVERS Write down de-briefing information

Light on candles (if applicable)

20:00 Stand-by at entrance
Welcoming, seating and greeting of guests
00:00 Welcome, greet and seat VIP guests

Supervisor in charge of VIP table to introduce him/herself to

guests by saying: "Good evening, I am Johnny the Introduce your self to guest by saying: "Good evening, my
manager/supervisor, I will be serving your table tonight!" name is Maria, I will be serving your table tonight!"

Contact with banquet organizer Remove napkin rings

Confirm starting time and number of guests with organizer Unfold napkins and place onto guest's lap

Inform kitchen 15 min. prior service commencement of number Serve face towel
of guests and exact time of service commencement

Remove chop stick bags

Prepare drink service

Announce launch of food service Serve drinks/white wine

Inform head runner for food pick-up Receive instruction for food service commencement

Serve sauces or appetizers (if on menu)

wasabi/sauce/comonslices and condiments

Pick-up dishes from service trays

Collect service spoons or ladles from service trays

Serve first dish(es)

For family style service: Place service spoon or soup ladle

Check and monitor correct service sequences
inside the food platter or bowl

Introduce each dish served: "Here is sharkf in w/ chicken

soup. Please enjoy!"
Repeat each dish service
as above
Change bone plates frequently

Check all service staff comply correctly to service procedures

Change ashtrays whenever 1 cigarette is extinguished

Check the food servcie speed Refill drinks whenever glass is 1/3 empty
 After all main courses are served, inquire all tables guest
satisfaction For fish service, remove fish bones

Ask guest: "Excuse me, is everything all right, is there anything

For shell fish service, provide finger bowl or fresh face towel
else I can do!"

For abalone or meat service, provide dinner fork and knife

Replace big platters with small platters, when space on lazy

Observe service progress and decide when fruit service starts
susan is limited

Remove empty platters by asking "Excuse me, may I remove

Inform all service staff for fruit service
this dish, please?"

When all guests finish eating, prepare mise en place for fruit
service

Before fruit service, remove all dishes by asking :"Excuse me,

Complete guest
I am going to serve fruits now, may I clear the table, please?"
by guest

Prepare a service tray

Remove all soiled items and place onto service tray

Crumb the table and remove all food rests from table top

Served face towel for dessert

Set-up for fruit service fork, knife and plate

Prepare guest bill Set-up for tea service tea cup and saucer

When organizer is available, present bill for review Place new toothpicks for each guest

Ask for feed back and comments Serve fruit platter

Get ready for VIP table departure Pour tea for each guest

Pull chairs for guests Standby and observe guests / change ashtrays whenever
necessary

help guest or dress jackets or coats When guest are ready for departure, pull chair for guests

Escort guests to elevator or stair-case Help guests to dress jackets or coats

Bid farewell from organizer by saying: "Thank you for holding

your party at our hotel. Really hope we can welcome you soon Check guest table if there are any forgotten belongings
again!"

Bid farewell to guest by saying :"Thank you for coming. Have

a nice evening!"

When all guest left the table, start clearing the table

Remark: * All hot foods must be dressed and served very hot and covered with food covers.
* All service staff (permanent or casual) must provide the most professional service to all guests.
* Every and each guest request must be full-filled right away, without any delay.

Code: R065
 BANQUET SIT DOWN INDIVIDUAL SERVICE - PROCEDURE

Banquet Banquet
Manager and Supervisor Waiter - Waitress - Casual Service
Minutes before guest arrival
120:00 Check all table settings are correct and completed

120:00 Check all tables and chairs are aligned correctly

100:00 Check all table menus are set-up

100:00 Check all flowers and/or candles are set-up Check all

90:00 stations' mise-en-place is ready for service Check

the beverage / bar set-up and mise en place

90:00

40:00 All service staff to report 40 minutes prior to guest arrival Stand-by for debriefing 40 minutes prior to guest arrival

30:00 Conduct service de-briefing to ALL BANQUET SERVERS Write down de-briefing information
Stand-by at entrance
20:00 Light on candles (if applicable) Welcoming,
Welcome, greet and seat VIP guests

00:00 seating and greeting of guests

Supervisor in charge of VIP table to introduce him/herself to

guests by saying: "Good evening, I am Johnny the Introduce your self to guest by saying: "Good evening, my
manager/supervisor, I will be serving your table tonight!" name is Maria, I will be serving your table tonight!"

Contact with banquet organizer Unfold napkins and place onto guest's lap

Confirm starting time and number of guests with organizer Serve face towel

Inform kitchen 15 min. prior service commencement of

number of guests and exact time of service commencement Remove chop stick bags

Remove napkin rings

Prepare drink service

Serve drinks

Announce launch of food service Receive instruction for food service commencement

Inform head runner for food pick-up Serve sauces or appetizers (if on menu)

Pick-up dishes from service trays

Show the dish for guest and say :" Here is your XX dish. May I
The dish should separate for your?"
equal and nice. No
stain, the plate edge
must be clean.
Take the dish to service station

Individual the dish for guests

Check and monitor correct service sequences Prepare the plates quantity same with the guest

Use the service tray serve to guest table

From guest right
side of serve the
dish always.
 Repeat the dish and served to guest and saying :" Excuse me,
sir/madam. Here is your XX dish. Enjoy please!"

* Repeat each dish service as above

Check all service staff comply correctly to service procedures
As above procedure for next dishes

Check the food servcie speed For fish service, remove fish bones

After all main courses are served, inquire all tables guest
satisfaction For shell fish service, provide finger bowl or fresh face towel

Ask guest: "Excuse me, is everything all right, is there

anything else I can do!" For abalone or meat service, provide dinner fork and knife

Remove empty platters by asking "Excuse me, may I remove

Observe service progress and decide when fruit service starts
this dish, please?"

When all guests finish eating, prepare mise en place for fruit
Inform all service staff for fruit service
service

Before fruit service, remove all dishes by asking :"Excuse me,

I am going to serve fruits now, may I clear the table, please?"

Complete
guest by Prepare a service tray
guest

Remove all soiled items and place onto service tray

Crumb the table and remove all food rests from table top

Set-up for fruit service fork, knife and plate

Set-up for tea service tea cup and saucer

Prepare guest bill Place new toothpicks for each guest

When organizer is available, present bill for review Serve fruit platter

Ask for feed back and comments Pour tea for each guest

Get ready for VIP table departure Standby and observe guests / change ashtrays whenever
necessary

Pull chairs for guests When guest are ready for departure, pull chair for guests

help guest or dress jackets or coats Help guests to dress jackets or coats

Escort guests to elevator or stair-case Check guest table if there are any forgotten belongings

Bid farewell from organizer by saying: "Thank you for holding Bid farewell to guest by saying :"Thank you for coming. Have
your party at our hotel. Really hope we can welcome you soon a nice evening!"

When all guest left the table, start clearing the table

Remark: * All hot foods must be dressed and served very hot and covered with food covers.
* All service staff (permanent or casual) must provide the most professional service to all guests.
* Every and each guest request must be full-filled right away, without any delay.
Code: R071
 BANQUET VIP INTERVIEW SERVICE OPERATION-PROCEDURE

MIN Banquet Manager / supervisor Banquet waiter/waitress/casual service MIN

Check the VIP room set up are correct

60:00 complete

60:00 Check the sofa & tea table set up

50:00 Check the flower are fresh

Check the face towel are prepare

50:00 complete

The service staff to report 30 min's prior

30:00 to guest arrival

Contact with organizer make sure guests

30:00 states VVIP guests etc.

30:00 Stand by at entrance

00:00 Greeting seating the guests Greeting, seating the guests 0:00

Pull the sofa for guests and help guest

1:00 Serve the face towel 1:00
hung up the coat and bag

Ask for tea/coffee, your saying :"

Get ready for VIP departure Excuse me sir/madam, would you like a 2:00
cup of coffee or tea?"

Pull chairs for guests Using the service tray taking for tea pot 2:30

Pull coffee & tea for guest and say :"

Help guest dress jackets or coats Enjoy you coffee or tea, sir/madam!"

Stand by and observe guests/change

Essort guests to elevator or stair-case ashtrays whenever necessary

Show the guest to grand ballroom or Refill the coffee and tea whenever 1/3
function room cup empty

When guest are ready for departure.

Pull sofa for guests

Help guest to dress jackets or coat

Check guest table or sofa if there are

any forgetten belongings

Show the guest to grand ballroom or

function room

Remark: * Greeting guests must be friendly, smile, kindly.

Code: R 092
 HOLIDAY INN CENTRAL PLAZA BEIJING
BANQUET BAR SET UP-PROCEDURE

MIN Banquet Manager / supervisor Banquet waiter/waitress MIN

90:00 Check the table setup complete

90:00 Check the bar setup Clean the bottle of drinks

Setup soft drink 3 in 1

Setup from left to right

Check if prepare enough drinks for

Prepare function mise-en-place
function request by order

Check bar setup mise-en-place for Prepare enough of service trays and cock tail
60:00 function 60:00
napkins

All drinks lable must be toward to outside, no 50:00

stain and spillage

Prepare some lemon slices for soft drinks 40:00

Prepare ice backet and ice tongs and ice

30:00
cabes

Must be count the bottle of drinks 30:00

* Leave 30 min's
before function start
Check the bar flower decoration Setup flower decoration

Prepare opener for bar service

Remark: * Check the bar setup, the beverage must be clean , no stain, no broken, prepare enough ice cubes.
* Make sure the bar table clean and mise-en-place enough.

Code: R 103
 HOLIDAY INN CENTRAL PLAZA BEIJING
BANQUET INSTALLATION AND TUNNING OF PROJECTOR-MOBILE PROCEDURE

MIN Banquet Manager/Supervisor Banquet waiter/waitress/casual service MIN

Check all table setup complete

Check the projector trolley setup or not Prepare the projector trolley for projector 90:00

Leave enough space for projector 90:00

Take out projector from facilities cabinet 85:00

Check the connect procedure if according the sop Connect the line with projector 80:00

Make sure the projector is good condition for use Connect the power with plug 75:00

Check staff turn on projector procedure Connect with computer 70:00

Turn on the power 65:00

* The electric full working.

Adjustment the projector for clear picture 60:00

Help the guest adjustment the projector Adjustment the zoom and focus 50:00
* The film full in screen.

Check the picture if clear and light normal 40:00

Put the line in order 30:00

* Don't mass together.
Prepare for guest use 00:00
* After guest use.
Check staff turn off projector Turn off the projector power

Wait the light off and electric fan stop

Put out the plug

Return the line back to projector bag

Don't forget the things

Check the projector taken back to facilities cabinet Return the projector to cabinet

Locked the facilities cabinet

Fillet out the "Event record" for every time

Remark: * Cafefully to adjustment the projector don't forget check the projector status. Don't forget the lines.

Code: R 107