Document Overview: This brief SOP introduces the principles of the Banquet Department’s logbook procedure.
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: Record Keeping
File Format: Word (.docx)
Word Count: 89
Print Length: 01 Page
File Size: 17 KB
Language: English
Editable: Yes
Ready to Print: Yes
