Objective: To ensure that banquet/catering activities are compiled in a standardized manner, in order to effectively plan expected revenue 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: Record Keeping, Reporting
File Size : 23.5 KB
File Format: Word (.docx)
Print Length: 01 Page
Language: English
Editable: Yes
Ready to Print: Yes
