國際酒店餐飲宴會廳SOP管理手冊 演出臺型布置Set up Cabaret

國際酒店餐飲宴會廳SOP管理手冊

國際酒店餐飲部宴會服務手冊

International hotelBANQUET SERVICE SOP

國際酒店管理手冊

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國際酒店餐飲宴會廳SOP管理手冊

STANDARD OPERATING PROCEDURE

標準操作程序

SETTING UP CABERET

大型圓桌式會議布置

TN: BQT-0040

ASK UMBER

D: F&B – Banqueting

EPARTMENT

DI: Nov. 2007

ATE SSUED

GE: I expect that a Cabaret style is t up is t in a proper and consistent way with clean chairs.

UEST XPECTATION

我希望大型圓桌式會議的布置是正確和有固定模式的還要有干凈的椅子

TT: 30 minutes

IME TO RAIN

Why is this task important for you and our guests?

為什么這項任務對我們的客人和你是如此重要？

Answers 回答:

1. To maximize guests satisfaction

2. To ensure that the u-shape style t ups are t up consistently

可以滿足客人的最大期望值

確保大型圓桌式會議的布置是有正確模式

酒店管理之家

國際酒店餐飲宴會廳SOP管理手冊

WHAT/ STEPS HOW/ STANDARDS TRAINING QUESTIONS

什么/步驟 怎樣/標準 培訓問題

1) Mice En Place 1. U five foot round tables covered with the What is needed to prepare cabaret t up?

布置 準備大型圓桌式會議的布置需要什么？

appropriate tablecloths.

使用有五只腳的圓桌，桌上應鋪上適當的桌

布 需要多少玻璃杯？

Are mint bowels underlined?

Pads and pens for the guests attending. 2.

為客人準備簽名簿和筆

Water glass for each delegate. 3.

為每位客人準備玻璃水杯

One entree plate, with three-fold napkin, per 4.

every three guests, for ice waters.

為每三位客人準備一個有三折餐巾的墊盤，

供客人喝冰水使用

One main plate, with doily, per every six 5.

guests, for glass.

為每六位客人準備一個放有盤墊花紙的大盤

子，以便放玻璃杯

Two mint bowls per table, which are 6.

underlined with a side plates.

每桌放兩個有墊盤的裝有薄荷的碗

The ttings are placed in the following order: 2) Important Points 1. Where are the mints placed?

mints - water - glass. The mints are to be

placed to the right as the guest looks.

應按以下順序擺放：薄荷-水-玻璃杯。薄荷應放

在客人看過去的右邊

How many glass are required?

裝薄荷的碗需要墊盤嗎？

重點 薄荷應放在什么地方？

Are backs permitted to the prenter?

允許背對著演講者嗎？

2. No one is to have their back to the prenter

regardless of where they are ated.

無論客人坐在什么地方，都不能讓客人背對著

演講者

酒店管理之家

國際酒店餐飲宴會廳SOP管理手冊

WHAT/ STEPS HOW/ STANDARDS TRAINING QUESTIONS

什么/步驟 怎樣/標準 培訓問題

3. When placing the tables down, place the

smallest gap between the legs towards the

prenter.

在布置的時候，椅子腳之間的間隙不要太小同

時要朝向演講者

Summary questions:總結

1. How do you t up for cabaret?

2. What Mi En Place is required?

3. Can backs be placed facing the Prenter?

4. Where are water, mints and plates located on the t up?

Now ask the trainee to practice the task from start to end to test competency.

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國際酒店餐飲宴會廳SOP管理手冊

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國際酒店餐飲宴會廳SOP管理手冊

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