Objective: To ensure that banquet / catering activities are recorded in a series of reports and forecasts, in order to plan efficiently the expected revenues and room availability.
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: Event Planning, Forecasting, Organization, Reporting
File Size : 26 KB
File Format: Word (.docx)
Print Length: 03 Pages
Language: English
Editable: Yes
Ready to Print: Yes
