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Banquet Buffet Setup – SOP


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

Document Overview: This brief standard operating procedure (SOP) outlines the essential elements to consider when planning the layout of buffets for banquet events.


Hotel Department: Food & Beverage
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Banquet Manager
Document Type: SOP
Level of Detail / Difficulty : Brief / Basic
Involved Skills: Event Planning, Organization

File Format: Word (.docx)
Word Count: 294
Print Length: 02 Pages
File Size: 18 KB

Language: English
Editable: Yes
Ready to Print: Yes

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