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Banquet Operations – SOP Manual

38.88

Hotel Banquet Operations SOP Manual for Director of Food & Beverage, Food & Beverage Manager, Banquet Manager, Sales Manager

Document Overview

The Banquet Operations SOP Manual, designed for hotel’s Food & Beverage / Banquet / Sales & Marketing department, provides directions and a general overview of the key elements involved in preparing for functions, events, and related activities on the property. This manual is brief and concise in its level of detail and basic in its difficulty, enabling heads of departments and staff to review and organize their workflow appropriately, ensuring an efficient level of operation during events.

It includes 17 Standard Operating Procedures (SOPs), presented in an editable Word (.docx) format, consisting of 4,284 words within 25 pages.

This Pack includes the following Food & Beverage Banquet SOPs:

FNB 048 – Banquet Sales Correspondence
FNB 049 – Banquet Client Meeting Protocol
FNB 050 – Banquet Reporting
FNB 051 – Banquet Sales Reports
FNB 052 – Meetings & Events Packages
FNB 053 – Banquet Buffet Setup
FNB 054 – Banquet Service Preparation
FNB 055 – Banquet Service Briefing
FNB 056 – Banquet Event Guest Welcome
FNB 057 – Event Checklist
FNB 058 – Banquet Beverage Service
FNB 059 – Back of the House Organization
FNB 060 – Equipment Storage
FNB 061 – Banquet Menu Cost Control
FNB 062 – Banquet Bill Settlement
FNB 063 – Banquet Logbook
FNB 064 – BEO Distribution

  • Hotel Department: Food & Beverage, Banquet, Sales & Marketing
  • Who is it for: Director of Food & Beverage, Food & Beverage Manager, Banquet Manager, Director of Sales & Marketing, Sales Manager
  • Document Type: SOP Manual
  • Level of Detail / Difficulty : Brief, Concise / Basic
  • File Format: Word (.docx)
  • Word Count: 4,284
  • Print Length: 25 Pages
  • File Size: 41 KB
  • Language: English
  • Editable: Yes
  • Ready to Print: Yes
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