Objective: To ensure that appointments with bookers (planned or not) in regards to banquets / catering events, are carried out in an organized and efficient manner.
Details:
Hotel Department: Food & Beverage
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Banquet Manager, Sales Manager
Document Type: SOP
Level of Detail / Difficulty : Concise / Basic
Involved Skills: Client Relations, Communication, Customer Relations, Event Planning
File Size : 23.4 KB
File Format: Word (.docx)
Print Length: 01 Page
Language: English
Editable: Yes
Ready to Print: Yes
