Objective:
To ensure that the tables (dinner, à la carte) are set up systematically, in an organized, diligent and efficient way.
Details:
Department : Food & Beverage, Restaurant Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Restaurant Manager
Document Type: SOP
Detail Level / Difficulty: Concise / Basic
Involved Skills: Table Setting
File Format: Word (.docx)
Word Count: 455
Print Length: 02 Pages
File Size: 234 KB
Language: English
Editable: Yes
Ready to Print: Yes
