Document Overview: This SOP outlines the importance of maintaining an organized back of house in the hotel banquet context, along with the key responsibilities of the personnel tasked with maintaining this organization.
Details:
Hotel Department: Food & Beverage
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Banquet Manager
Document Type: SOP
Level of Detail / Difficulty : Concise / Basic
Involved Skills: Organization
File Format: Word (.docx)
Word Count: 243
Print Length: 01 Page
File Size: 17 KB
Language: English
Editable: Yes
Ready to Print: Yes
