Document Overview: This SOP (Standard Operating Procedure) presents in a succinct but concise manner how to organize and proceed with beverage services during a banquet event such as a cocktail reception or a dinner.
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: Guest Service
File Format: Word (.docx)
Word Count: 258
Print Length: 02 Pages
File Size: 18 KB
Language: English
Editable: Yes
Ready to Print: Yes
