国际酒店餐饮宴会厅SOP管理手册 演出台型布置Set up Cabaret

国际酒店餐饮宴会厅SOP管理手册

国际酒店餐饮部宴会服务手册

International hotelBANQUET SERVICE SOP

国际酒店管理手册

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国际酒店餐饮宴会厅SOP管理手册

STANDARD OPERATING PROCEDURE

标准操作程序

SETTING UP CABERET

大型圆桌式会议布置

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

我希望大型圆桌式会议的布置是正确和有固定模式的还要有干净的椅子

TT: 30 minutes

IME TO RAIN

Why is this task important for you and our guests?

为什么这项任务对我们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

可以满足客人的最大期望值

确保大型圆桌式会议的布置是有正确模式

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国际酒店餐饮宴会厅SOP管理手册

WHAT/ STEPS HOW/ STANDARDS TRAINING QUESTIONS

什么/步骤 怎样/标准 培训问题

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

布置 准备大型圆桌式会议的布置需要什么？

appropriate tablecloths.

使用有五只脚的圆桌，桌上应铺上适当的桌

布 需要多少玻璃杯？

Are mint bowels underlined?

Pads and pens for the guests attending. 2.

为客人准备签名簿和笔

Water glass for each delegate. 3.

为每位客人准备玻璃水杯

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

every three guests, for ice waters.

为每三位客人准备一个有三折餐巾的垫盘，

供客人喝冰水使用

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

guests, for glass.

为每六位客人准备一个放有盘垫花纸的大盘

子，以便放玻璃杯

Two mint bowls per table, which are 6.

underlined with a side plates.

每桌放两个有垫盘的装有薄荷的碗

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.

应按以下顺序摆放：薄荷-水-玻璃杯。薄荷应放

在客人看过去的右边

How many glass are required?

装薄荷的碗需要垫盘吗？

重点 薄荷应放在什么地方？

Are backs permitted to the prenter?

允许背对着演讲者吗？

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

regardless of where they are ated.

无论客人坐在什么地方，都不能让客人背对着

演讲者

酒店管理之家

国际酒店餐饮宴会厅SOP管理手册

WHAT/ STEPS HOW/ STANDARDS TRAINING QUESTIONS

什么/步骤 怎样/标准 培训问题

3. When placing the tables down, place the

smallest gap between the legs towards the

prenter.

在布置的时候，椅子脚之间的间隙不要太小同

时要朝向演讲者

Summary questions:总结

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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国际酒店餐饮宴会厅SOP管理手册

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国际酒店餐饮宴会厅SOP管理手册

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