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Equipment Storage – SOP

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Hotel banquet equipment storage SOP for Directors of Food & Beverage, Food & Beverage Managers and Banquet Managers

Objective: To ensure that the banquet equipment is stored in an efficient and organized manner.


Details:

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: Inventory Management, Organization, Storage Management,
File Size : 24.2 KB
File Format: Word (.docx)
Print Length: 01 Page
Language: English
Editable: Yes
Ready to Print: Yes

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