Banquet Sop

S O PFor

Banquets

ResidencyRegencyRegaleBoardroom

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POLICY & PROCEDURES

Hotel’s NameK.C Residency, Jammu

Department BanquetSection Operations Code

Effective Date Revised DateTopic Board Room Setup

Issue By Mr. Jagjit Singh Approved by Mr. Rahul Jandial

POLICY

To set-up Board Room Seating for a function.

OBJECTIVES

To have a standard way of setting up a Board Room. Board Room setup should

be in a shape of rectangle or square with seating from all four sides.

STANDARD PROCEDURES

1. Check hall for cleanliness & if required call housekeeping to clean the hall. 2. Select the rectangular or square tables required for solid block set up 3. While selecting the tables, check the legs & top should be smooth. 4. Arrange the tables in shape of rectangle shape, without leaving space

between tables. All the tables should be at same level & if required place padding to bring them to same level.

5. Select spotless frilt & frill, & frill the tables. 6. Take iron & press the frilt or frills from the folds, to give crisp looks. 7. Select the chairs required for setup & Select chair cover as per

standard & put chair cover on chairs. 8. Place the chairs all around the block.

9. Select banquet pads, pencils, & coaster required for setup (pads should be unused, pencils sharpened, & coaster spotless).

10. Place banquet pad right in front of the chair on table leaving 1 inch gap from the edge of the table, logo of hotel facing towards the chair. Place sharpened pencil on RHS of pad with tip towards the chair & logo facing upwards.

11. Place a coaster on RHS top of the pad leaving a space of 2” between the coaster & a pad & logo facing towards the chair for glass & another coaster on RHS of the coaster for mineral water. Keep a gap of 2” between the two coasters.

12.Select unchipped & spotless water goblets & place them on the coaster on RHS of the pad.

13.Select glass covers, check they should be clean & should be without any crack & place it over the rim of hi ball glass.

14.Take an amenity jar for candies keeping in mind 01 bowl for 02 pax. Fill it up with the candies & place it on the table above glasses & mineral water between 02 covers.

15.Pick up a low long flower arrangement & place it at the center of the Block. 16. Place half-liter mineral water (chilled or room temperature depending upon weather

on a coaster for each cover half an hour before the start time of meeting


POLICY & PROCEDURES



Effective Date Revised DateTopic Theatre style set-up

Issue By Mr. Jagjit Singh Approved by Mr Rahul jandial

POLICY

Theatre style set-up should be aligned & as per standard

OBJECTIVES

To have a standard way of setting up theatre style for a function.

STANDARD PROCEDURES

1. Check hall for cleanliness & if required call House Keeping to clean the hall 2. Go through FP & Select the number of chairs required for the setup 3. Arrange the chairs in straight line, leaving at least 6 feet from screen or dais 4. Arrange a row behind giving a gap of 1.5 feet between the two rows till the

numbers of chairs required are placed in row. 5. Remove 02 chairs from the center to make an Isle from each row, Arrange

removed chairs in the last row leaving the space for Isle 6. While arranging the chairs in a row keep a gap of 6” between 02 chairs so

that there is enough arm space 7. Screen/ Dais should be visible from the last chairs on each end of the row

without any obstruction. 8. Select spot less laundered chair covers & put chair covers on each

chair (as Per Standard) 9. Check the alignment of the chairs, each chair should be behind other. 10. Place pads pencils on the chairs with the logo towards front row 11. Identify an appropriate place in the hall for water counter & place water counter as

per standard. Place water on counter half an hour before the meeting .

POLICY & PROCEDURES K.C Residency,

JammuHotel’s NameDepartment Banquet

Section Operations CodeEffective Date Revised Date

Topic Class room seating arrangementIssue By Mr. Jagjit Singh Approved by Mr Rahul Jandial

POLICY

Classroom set-up should be aligned & the space between 02 tables should be uniform

OBJECTIVES

To have a standard way of setting up Class Room style set-up for a function.

STANDARD PROCEDURES

1. Check the hall for cleanliness & if required call housekeeping to clean the hall.

2. Select classroom tables (6 x 2.5ft) required for class-room seating arrangements. 3. While selecting tables, check the legs & top should be smooth. 4. Arrange the single tables in a row. Gap between 02 tables should be 3 feet.

In second row table should exactly behind the first row & so on. First row should be at least 3 feet behind the screen / Dais.

5. Select spotless frilt & frill, frill the tables individually. 6. Take an iron & press frilt & frills from the folds if required to give crisp looks. 7. Select the chairs required for the setup, Select chair cover as per standard &

put chair cover over chairs. 8. Place chairs behind the table facing towards the screen. 3 chairs per tables

should be placed & gap between the 2 chairs should be 6 inches 9. Select banquet pads, pencils & coasters required for the setup (pads

should be unused, pencils sharpened & coaster spotless) 10. Place banquet pad right in front of the chair on the table leaving 1 inch gap

from the edge of the table, logo of the hotel facing towards the chair. 11. Place a sharpened pencil on RHS of the pad with tip towards screen/

Dias & logo facing upwards. 12. Place a coaster on RHS top of the pad leaving a space of 2” between the

coaster & a pad & logo facing towards the chair for the glass & another coaster on RHS of the coaster for mineral water. Keep a gap of 2’ between two casters.

13. Select unchipped & spotless Water goblet & place on the coaster on RHS of the pad.

14. Select glass cover, check they should be clean & should be without any cracks & place over water goblet.

15. Place amenity jar filled up with candies & place it on the table at the center. 16. Pick up flower arrangement & place it on the table at the center 17. Place half-litre mineral water (chilled or room temperature depending upon weather)

on the coaster for each pax half an hour before the start time of the meeting. .


POLICY & PROCEDURES

K.C Residency, JammuHotel’s NameDepartment Banquet

Section Operations Code

Effective Date U shape seating arrangement

Revised Date

Topic

Issue By Mr. Jagjit SinghApproved by Mr Rahul

Jandial

POLICY

U shape seating arrangement should be in shape of U. Glasses , mineral water, pads & pencils should be aligned & as per standard

OBJECTIVES

To have a standard way of setting up U shape seating arrangement for a function

STANDARD PROCEDURES

1. Check the hall for cleanliness & if required call housekeeping to clean the hall.

2. Select the tables required for U shape seating arrangements. 3. While selecting tables, check the legs & top should be smooth. 4. Arrange the tables in U shape, Center of the Head should be right in front of the

screen / Dais or at the center of the hall (U shape set up should start from the head taking the center)

5. Check the tables for straight line. 6. All the tables should be at the same level & if required place padding to bring

them to same level. 7. Select spotless frilt & place it on the table as per standard. 8. Select ironed & spotless frills & frill the tables from both the side. 9. Take an iron & press table cloth or frills from the folds if required to give crisp looks. 10. Select the chairs required for the setup, Select chair cover as per standard &

put chair cover over chairs. 11. Place chairs from outer side of the U & giving a gap of 6” between 02 chairs. 12. Select banquet pads, pencils & coasters required for the setup (pads should

be unused, pencils sharpened & coaster spotless) 13. Place banquet pad right in front of the chair on the table leaving 1 inch gap from

the edge of the table, logo of the hotel facing towards the chair. 14. Place a sharpened pencil on RHS of the pad with tip towards the inner side of

the U & logo facing upwards. 15. Place a coaster on RHS top of the pad leaving a space of 2” between the


16. Select unchipped & spotless hi ball glasses on the coaster on RHS of the pad. 17. Select glass cover, check they should be clean & should be without any

cracks & place over the water goblet. 18. Place the amenities jar on the table keeping in mind 01 jar for 03 pax, fill it

up with candies & place it on the table between 03 chairs. 19. Pick up low long arrangement & place it on the U shape at the center towards

the inner edge of the U. Arrangement should be placed on the base & 02 arm of the U. Arrangement on arms should be right in front of each other.

20. Place half liter mineral water (chilled or room temperature depending upon weather) on the coaster for each pax half an hour before the start time of the meeting.





Topic Half moon seating arrangement (cluster style)Issue By Mr. Jagjit Singh Approved by Mr Rahul Jandial

POLICY

To set-up a Half moon seating arrangement for a function.

OBJECTIVES

Screen should be visible to all the participant & pads, pencils, glasses, mineral water should be aligned & as per standard.

STANDARD PROCEDURES

1. Check the hall for cleanliness & if required call housekeeping to clean the hall. 2. Select the Round tables required for Half moon seating arrangements. 3. While selecting tables, check the legs & top should be smooth. 4. Place the tables in such a way the tables of second row are not behind the tables

of first row. First row should be about 6 feet away from the screen or dais. 5. Select spotless table clothes & place the table cloth on the table as per standard.

6. Take an iron & press table cloth or frills from the folds if required to give crisp looks. 7. Select the chairs required for the setup.

8. Select chair cover as per standard & put chair cover over chairs. 9. Place chairs around the table in half moon style. No chairs should be placed on

the front side of the table towards screen. 10. Select banquet pads, pencils & coasters required for the setup (pads should

be unused, pencils sharpened & coaster spotless) 11. Place banquet pad right in front of the chair on the table leaving 1 inch gap from

the edge of the table, logo of the hotel facing towards the chair. 12. Place a sharpened on RHS of the pad with tip towards the inner side of the

U & logo facing upwards. 13. Place a coaster on RHS top of the pad leaving a space of 2” between the


14. Select un-chipped & spotless water goblet on the coaster on RHS of the pad. 15. Select glass cover, check they should be clean & should be without any

cracks & place over the water goblet. 16. Place one amenities jar filled with candies on each table. 17. Place one bud vase with rose bud on the table at the center 18. Place half liter mineral water (chilled or room temperature depending upon weather) on

the coaster for each pax half an hour before the start time of the meeting.

Note: For Half moon seating arrangement ideally 06 chairs are placed per table but it could vary from 7 to 8 also depending upon the size of the hall & requirement of the host.


POLICY & PROCEDURES



Effective Date Revised Date

TopicSetting up of Head Table


POLICY

Head Table should be set as per standard before the start of event & should be checked by captain In charge

OBJECTIVES

To be given up most priority as being a focal point of any event. Head

table should be according to requirement of the function.

STANDARD PROCEDURES

1. Check the FP for requirement of the stage, i.e., size of head table, podium, and size of backdrop if any.

2. Size of stage should be in proportion to size of backdrop & head table. Also need to be check for the podium is required or not

3. Place two clean & polished steps on both side of the stage 4. Select rectangular tables required for head table. (01 rectangular

table can accommodate 03 persons) 5. Select fresh clean table Frilt & Frill for head table. Place the head table

& put frill on it. The fall of frill should come straight on the frill of the stage, place chair with chair cover behind the head table on the stage

6. Place one conference pad at the center in front of the chair on the table with hotel logo towards the chair, place one pencil on right hand side with the pad & place one coaster on the right hand side top corner of the pad & wiped un-chipped high ball glass over the coaster with glass cover on it per chair.

7. One coaster to be placed for mineral water per two people. One amenities jar filled with candies to be placed per three people.

8. If required place the tent card with name of person to be seated on the edge of head table opposite to chair.

9. Place one low long flower arrangement at the center of the head table 10.Check for all the mikes placed on head table & podium before the

start of the event.





Topic Setting up of tea / coffee counterIssue By Mr. Jagjit Singh Approved by Mr. Rahul Jandial

POLICY

To set up a counter to serve tea coffee to all the guest attending the function

OBJECTIVES

To have a standard way of setting up a tea coffee counter. Tea coffee counter for the function should be ready before the function starts

STANDARD PROCEDURES

1. Go through the FP & identify the place where tea coffee counter has to be placed.

2. Place wrought Iron table / Wooden Table where tea coffee counters has to be placed.

3. Clean glass top of wrought Iron table with Collins, it should be without grease or finger marks, also clean the legs of wrought Iron table it should be without any dust or food particles.

4. Select the cups, cups should be clean & wiped & should be un chipped. 5. Select saucer, saucer should be clean, wiped & un chipped. 6. Select wiped teaspoon, it should not have finger marks. 7. Place cup over saucer & also place one teaspoon in every cup. 8. Cups should be placed in such a manner that space for tea / coffee

pots/ Urns should be left on backside of table. 9. Select tea / coffee pots / urns.

10.While selecting tea coffee pot check it should be polished, there should be no leakages lids should be proper.

11. Select sugar bowl with sugar & place towards outer side on the counter 12.Place one bowl near sugar bowl for empty sugar packets. 13.Place lemon wedges on a saucer & with a fork near the sugar bowl. It

should be placed just before tea coffee is picked up. 14.Pick up tea coffee from the kitchen & place it on the counter (tea coffee

should be picked up 3 minutes prior to service). 15.Pick up milk form the kitchen in creamer & place it on the counter near tea coffee 16.Urns should be placed in such a way that tap is towards server. 17.Depute a server who should stand behind the counter to serve tea

coffee to the guest 18.Also always keep a pot of boiling water & Milk at every counter.


POLICY & PROCEDURES



Effective Date Revised DateTopic Setting up of snacks tray & service of snacks

Issue By Mr. Jagjit Singh Approved by Mr Rahul Jandial

POLICY

Standard setting of snacks tray & proper snacks service.

OBJECTIVES

Snacks tray should be set up in proper way & snacks should be served hot and with proper accompaniment

STANDARD PROCEDURES

1. Take a clean, unchipped tea tray with fresh tray mat. 2. Place one polished snacks warmer on the tray 3. Select clean & unchipped sauce bowl & place it in front of snacks presentation. 4. Select a toothpick holder with toothpick & place it in front corner of tray &

place napkin holder with napkins behind the Tooth pick holder. 5. Place a wiped ashtray on other corner of tray. 6. Fill the sauce bowl with required sauce & put a teaspoon in sauce bowl. 7. Light the diya candles & place food pan on snacks warmer. 8. Pick up the snacks (quantity should not be too much or too less) 9. Place name tags in front of snacks presentation. 10. Pick up the Tray in a manner that snacks presentation is towards server &

sauce bowl towards guest. 11. Serve snacks in the designated area given to you by Captain In charge. 12. Announce the name of the snacks to the guest while serving. 13. While refilling make sure that tray is clean & wipe the edges of the sauce bowl

& replace used diya candles if required regularly.




Topic Setting up of drinks tray & service of soft drinkIssue By Mr. Jagjit Singh Approved by Mr Rahul Jandial

POLICY

All the soft drinks to be served to guest attending function in nice & hygienic way

OBJECTIVES

To have a standard way of setting a soft drink and serve it properly to the entire guest attending a function.

STANDARD PROCEDURES

1. Select an salver with beverage round 2. Pick up the soft drinks from the bar 3. Each server should pick up all the variety of beverages available in particular function.

4. Server should check the glasses they should be un-chipped. 5. Soft drinks served in the function should be of right temperature and with

cocktail napkin. 6. Serve in the area assigned to you by captain in charge. 7. Approach the guest in your area and use standard phrase “Excuse me

sir/madam would you like to have some soft drinks” 8. While refilling wipe the salver with the discard sheet or waiter’s cloth if there is

any spillage of soft drinks on the salver while serving. & change beverage round as & when required.

Note: Soft drink server should know what all is available in the bar for that particular function.

POLICY & PROCEDURES




Effective Date Revised DateTopic Setting up of drinks tray & service of hard drink


POLICY

Hard drinks to be served to the guest with proper mixers

OBJECTIVES

To have a standard way of setting up a hard drink tray and serving it to all guest attending a function.

STANDARD PROCEDURES

1. Select a salver with fresh beverage round. 2. Place a polished ice bucket in the center towards the back end of the salver. 3. Select 02 well-wiped decanters & place them on either side of the ice bucket. 4. Select folded cocktail napkins & place them in napkin holder on the salver in

front of the ice bucket. 5. Pick up per poured glasses with whisky & put swizzle stick in each glass. 6. Open fresh bottle of soda & fill one decanter with soda & fill other with water. 7. Fill the ice bucket with cube ice. 8. Serve in the area assigned to you by captain in charge. 9. Approach the guest in your area and use standard phrase “Excuse me

sir/madam would you like to have some whisky”

Note: hard drink server should know what all is available in the bar for that particular

function, & should pick up drinks from the bar which are not on rotation & serve to guest.

POLICY & PROCEDURES

K.C Residency, JammuHotel’s NameDepartment Banquet


Effective Date sit-down set-up (silver service)

Revised Date

Topic

Issue By Mr. Jagjit SinghApproved by Mr. Rahul

Jandial

POLICY

Providing seating for maximum guest expected for the function with cutlery, napkins, b & b, and glasses on the table.

OBJECTIVES

To have a standard way of setting up for a sit down function with cover in order

to give personalized service to every individual who is attending the function

STANDARD PROCEDURES

1. Check hall for cleanliness & if required call housekeeping to clean the hall. 2. Put the round tables in the venue according to maximum expected guests keeping in

mind 01 table can accommodate 8 persons ( 5 ft dais) & 10 persons(6 ft dais).

3. Arrange the table & check for symmetry

4. Place clean & ironed table cloth & napron (Optional) on every table. 5. Place 08 or 10 chairs per table, Select spotless chair covers & put it

over the chairs. 6. Select cruet set & place 02 cruets set per table. 7. Select polished candles stand & place 02 candle stand per table (OPTIONAL) 8. Select unchipped & spotless B & B Plates & Place it on the LHS of cover. 9. Select spotless dinner forks, dinner knives, dessertspoons, and dessert forks. 10.Put dinner fork on LHS of Cover & knife on RHS of cover. If there is soup

in the menu place soupspoon on RHS of knife. 11.Place dessertspoon & fork on top of the cover with fork inside & spoon

outside with handle of fork towards LHS & handle of spoon towards RHS. 12.Place water goblet on every cover on tip of dinner knife. 13.Place nice folded napkin on the center of the cover. 14.Place a rose bud in the center of the table. 15.Accompaniments should be placed on the table before dinner being served. 16. Identify a place in back area & lay buffet for the menu as per standard. 17.Also identify the area, which can be used as pantry & place service gears

required for service as per menu also place entree dishes to be used for service of various food items as per the menu.

18.Arrange soup trays & put them in back area, which would be used for service of soup.

19.Divide the hall & make working stations in the hall, which would be used during the service.

20.Place extra cutlery & napkins on the working station, which could be used during the function.

21. In case of mineral water, place 02 bottles per table pour water only when the guest is seated.

22.Extra mineral water bottle should be either kept on the bar or on working station.


23. In case of regular water fill up water in Jugs & place jugs on the working station covered with waiter’s cloth.

24.Place menu for the night on the table & it should be visible to all guest as per standard

25.Take beverage Orders & serve beverages as per standard. 26.Try to identify non vegetarians & vegetarians guest on the table, 27.Place plate for starters, place accompaniments of starters on table & serve

starters for RHS. Announce the name of starter to guest before serving it 28.After serving starters refill water if required, repeat beverage orders if

required, move urself away from table but keep an eye on table. 29.Ask for second helping if required serve it. 30.After guest is through with starters remove plate with cutlery, also

remove accompaniments for starters from the table. 31.Serve soup if in the menu. Clear soup bowl with cutlery after are through

with the soup 32.Crumb table if required, refill water, change ashtrays if required,

place accompaniments required for main course on the table, 33.Place warm dinner plate, check for cutlery for every cover if required put

missing cutlery before serving main course. 34.Pick main course & serve it as per standard, announce name of the dish

before serving it to the guest, after serving main course take repeat beverage orders & serve if required, refill water if required.

35.Offer second helping if required, keep an eye on the table & move little away from the table give guest privacy,

36.Remove dinner plate with cutlery used for dinner, remove B & B plate, crumb table if required, refill water, serve beverage if required, place toothpick on table.

37.Open dessert cutlery & place dessert plate also place tea / coffee cups. 38.Serve desserts by announcing name of the dessert 39.Serve tea coffee after serving desserts (don’t wait for guest to finish dessert) 40.Remove dessert plates with cutlery after guest is through with the dessert. 41.Never remove water glass, tea/ coffee cup & napkins till guest has left.

Note: Menu for Silver service should be small & Limited but should be balanced & Exotic.Seating Plan should be displayed in entrance of the hall.If State Banqueting all service sequence should be with the head table

POLICY & PROCEDURES

Hotel’s Name K.C Residency, JammuDepartment Banquet


Effective Date SITDOWN BUFFET SETUP

Revised Date

Topic


Jandial

POLICY

Providing seating for maximum guest expected for the function with cutlery, napkins, b& b , glasses on the table.

OBJECTIVES

To have a standard way of doing this setup.

STANDARD PROCEDURES

1. Check hall for cleanliness & if required call housekeeping to clean the hall. 2. Go through BEO & lay the buffet as per standard but without napkins & cutlery. 3. Put the round tables in the venue according to maximum expected guests keeping in

mind 01 table can accommodate 8 persons ( 5 ft Dia) or 10 pax ( 6 ft Dia)

4. Arrange the table & check for symmetry 5. Place clean & ironed table cloth on every table. 6. Place ironed over lay over the tablecloth. 7. Place chairs per table, Select spotless chair covers & put it over the chairs. 8. Select cruet set & place 02 cruets set per table. 9. Select un-chipped & spotless B & B Plates & Place it on the LHS of cover. 10.Select spotless dinner forks, dinner knives, dessertspoons, and dessert forks. 11.Put dinner fork on LHS of Cover & knife on RHS of cover. If there is soup

in the menu place soupspoon on RHS of knife. 12.Place dessertspoon & fork on top of the cover with fork inside & spoon

outside with handle of fork towards LHS & handle of spoon towards RHS. 13.Place water goblet on every cover on tip of dinner knife. 14.Place nice folded napkin on the center of the cover. 15.Place a rose bowl in the center of the table. 16.Accompaniments should be placed on the table before dinner being served.

POLICY & PROCEDURES



Effective Date Revised DateTopic SETTING UP OF SOUP TRAY & SERVICE OF SOUP


POLICY

Soup should be served to the guest attending banquet function in hygienic way & with right temperature.

OBJECTIVES

To have a standard way of setting a soup tray for service..

STANDARD PROCEDURES

1. Select clean salvers or tea tray for service of the soup. 2. Select vim med, un-chipped, spotless soup bowl & saucer. 3. Select spotless & scratch less soupspoon. 4. Arrange 07 saucers in the center of the salver. 5. Place 07 soup bowls all around the saucer on the salver. 6. Put 07-soup spoon on the space left on the salver near the soup bowls. 7. Pick up soup from the kitchen (in case served hot it should be piping hot &

in case cold it should be chilled). 8. Pour soup from jug to the bowl (it should be ¾ of the bowl) 9. While pouring make sure it does not spills over spoons & saucers. 10.Pick up the salver in such a way the spoons should always be towards the

server& serve in the area assigned to you by the captain in charge. 11.Place the soup cup on the saucer & soup spoon on the RHS while

serving to the guest

NOTE: Always announce the name of the soup to the guest.In case 02 soups & both of them are vegetarian then both soup should go on

01 tray.Never serve veg & non-veg soup together.

POLICY & PROCEDURES



Effective Date Revised Date

TopicSETTING UP THE BUFFET COUNTER FOR THE FUNCTION

Issue By Mr. Jagjit Singh Approved by Mr Rahul Jandial

POLICY

Buffet should be set up in clean & hygienic way

OBJECTIVES

To have a standard way setting up a buffet.

STANDARD PROCEDURES

1. Identify the convenient place and number of service required according to the size of the function.

2. Check for the type of buffet suitable for the function. If wrought iron, table should be clean & glass top should be spotless. If frilled, tablecloth should

clean & ironed & frill should be without wrinkles. 3. Place the tables for the buffet at designated area according to size of menu &

chaffing dishes used for particular function. Put two chaffing dishes on each. 4. If wrought iron buffet tables should be arranged in following manner small

followed by medium followed by large and so on. 5. After placing the tables, in case of wrought iron clean the glass, edges & legs of

the tables it should be clean & dust free. In case of rectangle table place the tablecloth & frill it properly.

6. Pick up clean & buffed chaffing dishes & place them on the buffet tables. Place 02 fuel container per chaffing dish fills up the water in water pan.

7. Place 01 spotless B & B plate in front of each chaffing dish & Place polished service ladle on the every B & B.

8. Buffet should be placed in front of every chaffing dish with name of dish printed on it. 9. Place clean, spotless & un-chipped dinner plates where the buffet is starting & if number

of service is more than 01 then equally distribute dinner plates on each buffet. Number of dinner plates should be equal to minimum guarantee of the function.

10. Arrange dinner fork & dinner spoons on the platter & place it on the counter next to dinner plates.

11. Place starched & book folded napkins along with the dinner plates. 12. Placement of salad & accompaniments counter should be according to the

requirement of the function. 13. Place elevation stand on the salad counter, place B & B plates with service

spoon on the counter for salads. Also place cruet set & toothpick holder with tooth pick on salad counter.

14. Place clean spotless & un-chipped dessert plates on the dessert counter. 15. Place nicely arranged dessert spoon on the buffet counter near the plates & if

there is fruit on the menu also place forks on the dessert counter. Tea spoons should be placed on the dessert counter if there is dessert in glasses.

16. Place few elevation stands on the dessert counter for dessert. 17. Place service spoon and B & B plates on dessert counter for every dessert.


POLICY & PROCEDURES



Effective Date Revised DateTopic SETTING UP OF BAR FOR FUNCTION


POLICY

To cater the guests attending the function in comfortable & hygienic way

OBJECTIVES

To have a standard way setting up a bar.

STANDARD PROCEDURES

1. Check the function prospectus & identify the place, where bar has to be placed. 2. Size of bar depends upon number of people, if number is 200 or more size should

be 18’x12’ & if less than 200 size should be 12’x6’ 3. Select number of Rectangular tables required for a bar. 4. Place them in U Shape. 5. Head of U should be elevated. 6. Place clean & ironed tables table clothes over the table. 7. Select the frills & frill the tables. 8. Select the glasses according to the requirement of the function & type of liquor to

be served in the function. 9. Before placing the glasses on the bar counter check the glasses. They should

be wiped properly & unchipped. 10. Arrange the glasses on the wings of U 11. Place hiball glasses to left hand side of the bar tender 12. Number of hiball should be 3 per person 13. Place polished Ice bucket, decanters, swizzle sticks, paper napkins & straws on

the head of the U. 14. Place rubber mat on the floor between the wings of the U to avoid seepage on

the floor or carpet.

15. Place a garbage bin with the lid in the bar counter 16. Handover the bar to Dispense bar for the function 17. Keep extra wiped glasses in back area nearest to Bar counter for the function


POLICY & PROCEDURES



Effective DateRevised

DateTopic Receiving Host


POLICY

Host or coordinator of the function should be received by captain in Charge or Banquet manager

OBJECTIVES

To make Host or Coordinator of function comfortable on his arrival so that he know whom to contact if any thing is required.

STANDARD PROCEDURES

1. Meet the host or Coordinator of the function as soon as he arrives on the venue

2. Greet the guest by Name & Introduce your self to the Host

3. Recheck with host all the details from Function Prospect (FP) such as minimum guarantee, rate & any other detail on the FP.

4. Ask Host whether Lobby posting is ok (for spelling etc)

5. Ask the Host Whether the setup is ok (according to his requirement)

6. Inform Host If he requires any thing he/she should Inform you

7. Take the Schedule from the host such as Dinner/ Lunch timing tea/ Coffee Break Timing etc

8. Try to be near the host always on eye contact if he requires something


POLICY & PROCEDURES



Effective Date Revised DateTopic Refreshing meeting room during the breaks


POLICY

Meeting room should remain clean and refresh during the whole meeting.

OBJECTIVES

During the entire breaks hall should be refreshed to give a fresh look to the set-up & make participant comfortable.

STANDARD PROCEDURES

1. Replace all the glasses & mineral water bottles on the table

2. Put glass cover over the glasses. 3. Refill candies if required & remove all the wrappers from the tables 4. Change all the soiled ashtrays with the fresh once. 5. Remove the soiled glasses from the water station & replace it with the fresh

one filled with water. 6. If required call house man to clean the hall. 7. Rearrange the chairs if required 8. Hall should look like what it was before the meeting started.

Note: Do not touch guest stationary or hotel stationary used for the meeting.

POLICY & PROCEDURES


Hotel’s Name K.C Residency, JammuDepartment Banquet


Effective DateHOW TO MAKE CHECK

Revised Date

Topic


Jandial

POLICY

Banquet consumption sheet should be shown to host with all the details before printing the check

OBJECTIVES

To have a standard way making a check.

STANDARD PROCEDURES

1. At the end of the function fill up the banquet consumption sheet 2. Fill function details on the consumption sheet such as Name of function,

date, type of function, venue, FP number, billing instruction from FP. 3. Mention advance if any in appropriate column on control sheet with rcpt number date &

mode & if advance is through credit card put card number & date on consumption sheet

4. Mention number of dinner with rate on consumption sheet( number of dinner charged should be equal to number of plates consumed if more than MG & if plates consumed is less than MG then number of dinner should be equal to MG of the function.

5. Check beverage consumption from bar for the function & mention it on consumption sheet with rate

6. Check weather any AV is used in the function if any mention it on consumption sheet with rates.

7. Check FP thoroughly weather any other charges have to be charged for the function such rental etc., if any mention in consumption sheet.

8. After filling consumption sheet get it checked by the host of the function or coordinator of the function to avoid any discrepancies.

9. Take consumption sheet to Room Service & make the check as per details on consumption form & print the check.

10. After check is printed cross check it with consumption sheet to avoid any discrepancies.

11. Write name of the function on the check before presenting it to guest. Also deduct advance if any before presenting to host.

12. Put the check in the check folder along with comment card before presenting the check to guest


POLICY & PROCEDURES



Effective Date Revised DateTopic Settlement of check


POLICY

At the end of the function banquet check should be presented to host/coordinator for final settlement

OBJECTIVES

Proper understanding of check procedures and standard way of presenting it to the guest

STANDARD PROCEDURES

1. Put the check in check folder, deduct advance if any & present it to the host/ coordinator for the function.

2. If billing instruction is BTC on the FP, get the check Signed by the coordinator of the event & collect the visiting card of the person who has signed the check. Settle the check in micros going to Banquet city ledger. Attach the visiting card to the check before depositing the check to the cashier.

3. If the guest is settling the check by Credit Card, take the card to front office make the charge slip for the balance amount, present check & charge slip to the guest in check folder & get it signed by the guest (both charge slip & Check).Match the signature remove the guest copy of the check & charge slip put it in envelop & hand it over to guest along with credit card .Settle the check in the micros going in for the option of credit card. Attach the charge slip with the check before depositing the check to accounts.

4. If the payment is through cash, collect the cash from the guest, deposit cash to front office cashier & take the receipt from front office cashier &

settle check in Micros against that Receipt, Hand over the guest copy of check & receipt to the guest in the envelope.

5. If by Check following details should be checked before accepting check from the guest. Check should be settled same as for cash 1) It should be company’s check (Personal check

should not be entertained). 2) There should be no cutting or overwriting on the check. 3) Check account number, signature & amount written on the check. 4) Check should be account payee in the name of K.C Residency.





Topic Removing the buffet after the functionIssue By Mr. Jagjit Singh Approved by Mr. Rahul Jandial

POLICY

Buffets should be removed at the end on the function, in case more that 1 buffet then buffet should be removed as & when required & last buffet should only be removed once function or meal period is over

OBJECTIVES

Buffet should be removed in systematic manner & in hygienic way to minimize wastage of leftover food

STANDARD PROCEDURES

1. Buffet should only be removed when last guest leaves the hall (In case the conference does not continues in same hall)

2. Put off the fuel by putting lid over the fuel container. 3. Put chaffing dish cover back on every chaffing dish 4. Remove buffet tag. 5. Remove all the service ladles, service gears, B & B plates & put them at

dishwashing area for washing. 6. Remove fuel container on salwer. 7. Remove unused cutlery crockery & linen from buffet & put them back at assigned place.

8. Remove all the accompaniments such as pickle, butter, sauces etc & return them back to kitchen so that it can be reused.

9. Remove all the cold salads & put them at kitchen counter so that chef in charge can take care of things, which can be reused.

10. Remove chaffing dish from the buffet counter & bring it to back area. 11. Remove food pan from chaffing dish & place at kitchen counter so that chef

can take care of food which can be reused 12. Remove water pan & throw water in dishwashing or in drainage, close the lid &

put the chaffing dishes at assigned area. 13. Take a wiping sheet & clean buffet tables (Marble top should be cleaned with Collins)

Banquet Sop

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