Document Overview: This SOP provides an overview of the key principles and procedures related to menu selection, customization, and cost control in a hotel catering/banqueting setting. (Note: this document does not provide a detailed explanation or step-by-step guide on how to carry out cost control in practice).
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: Cost Control, Menu Planning
File Format: Word (.docx)
Word Count: 227
Print Length: 01 Page
File Size : 17 KB
Language: English
Editable: Yes
Ready to Print: Yes
