Document Overview: This SOP introduces basic principles for the reception of guests and event organizers for banquet events held in the hotel.
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: Guest Relations, Organization
File Format: Word (.docx)
Word Count: 179
Print Length: 01 Page
File Size: 17 KB
Language: English
Editable: Yes
Ready to Print: Yes
