Document Overview: This brief standard operating procedure (SOP) outlines the essential elements to consider when planning the layout of buffets for banquet events.
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 : Brief / Basic
Involved Skills: Event Planning, Organization
File Format: Word (.docx)
Word Count: 294
Print Length: 02 Pages
File Size: 18 KB
Language: English
Editable: Yes
Ready to Print: Yes
