Objective: To ensure that all meeting and event menus follow the internal cost control process.
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: Budgeting, Cost Control, Menu Planning
File Size : 24.8 KB
File Format: Word (.docx)
Print Length: 01 Page
Language: English
Editable: Yes
Ready to Print: Yes
