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Banquet Beverage Service – SOP


Hotel Banquet Beverage Service SOP for Directors of Food & Beverage, Food & Beverage Managers and Banquet Managers

Document Overview: This SOP (Standard Operating Procedure) presents in a succinct but concise manner how to organize and proceed with beverage services during a banquet event such as a cocktail reception or a dinner.


Hotel Department: Food & Beverage
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Banquet Manager
Document Type: SOP
Level of Detail / Difficulty : Concise / Basic
Involved Skills: Guest Service

File Format: Word (.docx)
Word Count: 258
Print Length: 02 Pages
File Size: 18 KB

Language: English
Editable: Yes
Ready to Print: Yes

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