Banquets Opening Check List [PDF]

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Banquets Opening Check List : S.N 1 2 3 4 5 6 7 8 9 10



In the office: Check the mails and follow ups to be listed Mark you shift attendance. Grooming check including waiter's kit Check the cleanliness of the office Read the log book and staff allocation Check the B.E.O for the day and next day to plan the day Get buffet tags ready for the day Check for Food and Beverage requisition. Check all staff alocation even casuals requirement Check for the Bill raised forthnight.If follow ups



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Take a walk through Check all the back areas Check the furniture room, linen room, O.E store, beverage store. Check the coffee machine and kitchen stewarding area Acknowledge the breakage sheet Check all the electronic signage Check meeting rooms Check the outdoor area ( Pre function area, terrace and gardens) Check Grbage bins Check Pantry Area



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Set Up Check cleanliness of banquet carpet Check banquet set up as per the Banquet Event Order. Check all buffet set up ar clean Air-conditioned at the right temperature and lighting as desired. Check for audio visual requirement and functioning of screen. Check for indoor plants looking healthy and fresh Check for the music Level Banquet hall is free from bad odour. Check for you flowers and allingment. Check for white board, flip chart and stationary box. check for Pen, Pencil, Mint, bottle water and box. Check for all Banquet linen. Well ironed and has to be crisp.



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Check for buffet set up i.e Soup counter, Tea/Coffee station Water station etc.



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Check all coffee stations are set as per stanadard Check all display screens are on Check the all sinages are placed Check back of house clearence area is set for operations Check all set ups are clean (Salt & Peper is refilled) Check all beverages like fresh juice are all picked up for the days function Check all bar area and check if beverages are stacked as per Event Check coffee machines are functioning properly Check audio visual is set as per BEO and functioning properly All linen for the day is arranged All flower arragments are picked up and fresh Check buffet stations are set as per the standards Signature Supervisor: Signature Manager



Banquets Closing Check List : S.N 1 2 3 4 5 6 7 8 9 10



OFFICE AREA Check the mails and follow ups for next day Enter all mails details in log book Check all last minute meetings if any Up date log book Check the B.E.O.S for next day and check all set ups Check all function checks are setteled as per billing instructions Check indiviual checks and keep it arranged for submission Shut down all systems Check all staff allocation for the next day and confirm even casuals Lock up the office BANQUET AREA AND PREFUNCTION AREA



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Check all the back areas service station and clearence stations are removed Check the furniture room, linen room, O.E store, beverage store are arranged Check the coffee machine and kitchen stewarding area Acknowledge the breakage sheet Check all electronic display screens are off Check bar area clean ,locked cabinets and expire dates changed Check the outdoor area (Pre function area & Pool Area) Check for garbage bins are all empty Check all back area is well organized Check all table and chairs are stacked properly Check all juices left are thrown and bottles clean and returned to the juice room SET UP Check banquet set up as per the Banquet Event Order. Check all screen displays are shut down Check all audio visual requirement and function are working and than shut down before leaving Banquet hall is cleaned by house keeping Check all next days set up in the ball room & meeting room Meeting rooms are cleaned by house keeping Mise en Place is ready for next day events (Crocery ,cutlery & Salt and pepper) Check all meeting rooms which are booked for more than one day and have them locked Check linen log book if all linen is sent for washing



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Check all flower arrangements are sent back to the flower room Check all partitions Check all guest item left behind and have them labeled and entered in the log Signature Supervisor: Signature Manager:



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