Banquet Standard Operating Procedures Guide |Full EBooks

File Name:Banquet Standard Operating Procedures Guide |Full EBooks.pdf

ENTER SITE »»» DOWNLOAD PDF
CLICK HERE »»» BOOK READER

Size: 1800 KB
Type: PDF, ePub, eBook
Uploaded: 26 May 2019, 15:51
Rating: 4.6/5 from 775 votes.
tatus: AVAILABLE
Last checked: 18 Minutes ago!
eBook includes PDF, ePub and Kindle version
In order to read or download Banquet Standard Operating Procedures Guide |Full EBooks ebook, you need to create a FREE account.

✔ Register a free 1 month Trial Account.
✔ Download as many books as you like (Personal use)
✔ Cancel the membership at any time if not satisfied.
✔ Join Over 80000 Happy Readers

Banquet rooms consist of the actual function room and may also feature pre-function areas for registration or coffee breaks etc. Banquet rooms are suitable for both business and leisure groups to hold; meetings, seminars, balls, weddings, anniversaries, etc. Banquets can be very profitable. In addition, successful banquets have an impact on the property's community relations and can influence the number of rooms it sells to corporate accounts. Banqueting allows great flexibility in pricing. High-volume food preparation assists to save money and can reduce food and beverage cost. Beverage income also adds to the profitability of banquet sales. Contribution margins (beverage income minus beverage costs) for beverage service can have a significant impact on the Department's profits. Production forecasting and planning are relatively easy in serving a pre-established number of guest. Setup must be functional in order to serve its purpose. Report this Document Download now Save Save Banquet Operation Manual For Later 86 (57) 86 found this document useful (57 votes) 15K views 42 pages Banquet Operation Manual Uploaded by Dibyendu Biswas Full description Save Save Banquet Operation Manual For Later 86 86 found this document useful, Mark this document as useful 14 14 found this document not useful, Mark this document as not useful Embed Share Print Download now Jump to Page You are on page 1 of 42 Search inside document Cancel anytime. Share this document Share or Embed Document Sharing Options Share on Facebook, opens a new window Share on Twitter, opens a new window Share on LinkedIn, opens a new window Share with Email, opens mail client Copy Text Related Interests Buffet Menu Tableware Hotel Restaurants Footer menu Back to top About About Scribd Press Our blog Join our team. Quick navigation Home Books Audiobooks Documents, active. Touch device users, explore by touch or with swipe gestures.

banquet standard operating procedures guide, banquet standard operating procedures guidelines.

Handling Tray in Restaurants, Coffeeshops, Hotels by Food and Beverage Service Staff. How to Carry Service Tray. All trays must be clean and tidy, free from chips. Required items for preparing the tray are 1) Service tray 2) A clean tray cloth. Restaurant Service Hotel Food Hotel Staff Restaurants Beverages Cocktails Alcohol Take That Craft Cocktails SOP - Restaurant - How To Take Beverage Order. How to Take Beverage Orders. Standard Process for Taking beverage order, cocktail order, mocktail order etc.How to Deny alcohol service to intoxicated guests. Tactfully tell guests that you care about their safety and can't serve them alcohol. Standard Operating Procedure Hotel Food Tabletop Beverage Home Decor Decoration Home Table Drink Room Decor Table Setup Table Setup, Table Setup SOP, Table Setup 1 to 3, Tabletop Items, Glassware, Tablecloth, Silverware, Glassware Hotel Food Hotel Staff Coffee Shop Fill Hotels Take That Cards Against Humanity Train Beverage SOP - Restaurant - How to fill in a Guest Order. Standard Operating Procedure for Filling or Taking guest order, Steps for filling in guest order in Restaurants, Coffeeshop. Tips for Serving Fill in guest order to the guest. How to write down the Guest order. Standard Process for order taking. Hotel Food Hotel Staff Mineral Water Minerals Restaurants Beverages Tips Restaurant Counseling SOP - Restaurant - How To Serve Mineral Water. Standard Operating Procedure for Serving water to the guests, How to server mineral water to the guest in Hotels, Restaurants etc. Steps for Serving water to the guest. If you continue browsing the site, you agree to the use of cookies on this website. See our User Agreement and Privacy Policy.If you continue browsing the site, you agree to the use of cookies on this website. See our Privacy Policy and User Agreement for details.You can change your ad preferences anytime. HPH, to be followed in the sound operation of our Hotel assets.

These policies andIn all cases, sound business practice, goodIt is not our purpose to cover all instances, factors,Unless otherwise indicated, this Manual and its contents are the property of HP Hotels, Inc andBy utilizing this Manual,If you do not agree, you have the absolute right toThe works made available in this Manual are protected by United States copyright laws and areDissemination or sale of any of these policies, as a wholeNo intellectual property or other rights in and to this. Manual or its contents, other than the limited right to use set forth above, are transferred to you. You may not modify, copy, distribute, republish, commercially exploit, or upload any of the materialMembers. General Terms. HP Hotels MAKES NO REPRESENTATIONS OR WARRANTIES WITH RESPECT TO THISHP Hotels and must be returned upon request. I further understand that it is myI - 12 Credit ApprovalS.O.P. Section IIIVIII - 1 Grievance Procedures. VIII - 2 Recruitment. VIII - 3 Job Description. VIII - 4 Labor Unions. VIII - 5 4-Step Wage Plan. VIII - 6 Orientation. VIII - 7 References. VIII - 8 Pre-Employment Screening. VIII - 9 Associate Activity Log. VIII - 10 Attendance Record. VIII - 11 Diverse Workplace. VIII - 12 EEO-1 Filing. VIII - 13 OSHA Filing. VIII - 14 Educational Sign off SheetPetty cash funds are intended to be used for small necessary purchases. These itemsDebit Card funds are intended for use of larger. Procedure for Petty Cash:These documents should be stamped “PAID”HP Hotels Accounting department according to the accounting report checklist due date.Procedure for Debit Card:CHA Systems, Inc. according to the report checklist due date.To establish procedures and guidelines for the write-off of bad debt. AccountsThe General Manager is responsible for determining those accounts to beAll Bad debt write offs must be signed for approved by Regional. Director of OperationsThe list of write-offs shouldMarch15th, June 15th, September 15th, and December 15th).

Most PMS systems now automatically age each night during the night auditA month end aging report needs to be forwarded to the corporate office when theSome brands may require facility to use the HP Hotels Accounts receivable aging formThe purpose of this policy and procedure is to ensure proper accounting for fixedAlso, any other cost required to prepare the asset for its intended use.According to tax authorities, examples of repairs include re-painting the outsideNOTE: Capital expenditures may only be authorized by an officer of HPH. Capital expenditures are all purchases that are capital in nature must have a. Purchase Order prepared on site with proper approvals and sent to HPH. Corporate Office for approval before the order of these items can be completed.All Hotel Trade-Out agreements must have Regional Director of Operations approval. ThisThe procedure listed below will ensure timely distribution of all direct billingFed-Ex if appropriate. When payment is received and before posting to the account the amount shouldAll checks must beThe procedure below will provide a means for the timely processing andNotes should be taken regardingCorporate Offices.Guest Check Out (last folio transaction) 0 Day. NOTE: In reference to small balances, the General Manager will determineSuch accounts should beThis letter should be courteous and shouldIt should reciteReference previous invoices and the firstCollection letters should be generated through the Front Office System orStart using this feature immediately. Dunning Message. Current: Payment is due within 30 days of the transaction date.Your payment is expected. Your account may be suspended. Attach other letters HP has from transition guide hereIn today’s fact paced world, time goes by quickly. As of today your account in the. Perhaps there are questionsPlease contact me as soon as possible to resolve anyBest Regards.

General ManagerAgain, if you have any questions pertaining to this past due balance, pleasePlease give this matterIf payment has been remitted, please disregard thisBest Regards. General ManagerInternal Audit is an independent appraisal of activity within HPH which examinesA. Scope of Audits;A. Observation. B. Strengths. C. Weaknesses. D. Recommendations for ImprovementAdvance deposits serve several purposes. They provides an indicator of theAs a general rule, advance deposits of up to 90 of the estimated value of theShould deposit requestThe details of theThis requirement is not meant as a deterrent to booking business, but as aWhen presented properly andAt this time, 50 of the catering charge willAll deposit postings should be at eachBaggage service that is required by any groups will be paid to the designatedDEFINITION: Pre-opening expenses are those expenditures which areA. advertising and business promotions prior to opening. B. supplies and other operating expenses such as:All pre-opening expenses should be movedSome business practice dictates that we should thoroughly establish guestThe credit investigation and approval procedures presented in this S.O.P. areThe use of a. Standard Credit Application (located under forms) is to be used forComments on anyAny other pertinent information (slow pay,In addition to the company’s bank and business references, local credit bureaus,NOTE: In addition to establishing the company’s credit worthiness, it is essentialPreferably, theAny limits on this authority (such as “room only”, etc) must be clearly stated in theThe approval of direct billing credit privileges shall be made by the. General Manager. This approval authority may not be delegated.Additional Notes:By doing so, the profit and lossCorporate Office for approval to purchase (includes normal operating supplies). SubmitOrder Forms are no longer used.

However, prior to placing an order a copy ofNote any back orders listed onIn some case, the driverThe packing slip and original order form is then turned into the General ManagerThere are two (2) types of Chargeback’s. The customer direct dispute and theIf the dispute is valid and a credit needsIn essence, it reverses a sale transaction. Chargeback’s are not always a result of what a merchant did or did not do. Errors are also made by merchant banks, card issuers and cardholders. Any chargeback needs to be thoroughly investigated and disputed within 24 hours ofNOTE: Whether the dispute is generated directly by the guest or through theNo Show billings need to be completed daily. Thorough training of your associates will minimize a chargeback. Listed belowDirect guest to a local bank.Inns.Salvage Sales Income in your “Other Income Department”.When computingChart of Accounts and Expense Dictionary)It is also necessary toAll PMS systems are backed up during or after the night audit. It is mandatory that theGeneral Managers will make weekly back ups of files on any additionalNOTE: Consideration of off sight storage should be discussed with HPH VP Of. Accounting.Handbook) must be issued to every associate at time of hire, with documented receiptManagers for preparation of their departmental scheduling and ordering. HP Hotels EMERGENCY CONTACT NUMBERS. Corporate Officer’s Home Telephone Cell Phone. Joe Powers 205-879-7004 ext. 16 205-296-8564. Kerry V. Ranson 205-879-7704 ext.24 205-965-5504. Jeff Schneider 205-879-7004 ext. 10 205-356-8207. The above numbers are available to senior management in case of anIn addition, associate telephone numbers should be available in eachThis further involvesOther contracts may be signed and you will be notified in writing of such. All vendor information can be located on web-site.Associate of the Quarter unless hotel brand specifies a different program.

Associate Lunch on the property for the following reasons: motivation,Go the extra step andAssociate must be currently employedAssociate must be currently employed at payout.Should an associate beDepartment Heads, Supervisor, AGM and GM name tags should includeIf there is not a brand standard inC. Front Desk Associate - hotel issued collared long sleeve shirt orNOTE: Grooming standards and guidelines must be followed. Blue Jeans,All candidates for any position will require an interview by the next level ofExample. The Housekeeping Supervisor and the AGM as the next level of supervisionThe AGM and GM as the next level of supervision would interview all Front Desk. Auditors and Maintenance. All prospective associates will be required to pass pre-employment screening asEach hotel has been given an insurance manual. All incidents that could be aAll information on an incident report should be of factual nature and referencingThe individual completing the incident report should make no claims with regardA copy of the incident report is forwarded to the corporate office, maintained inThough it is always preferable to forward the Loss Incident report to theAll reports are available in the insurance manual. Please utilize these documents.Incident Report. Type of Incident. If bodily Injury: (What medical aid was given by whom?), or If property damage, give value andFile in Incident Report File and Copy to HP HOTELS (205-879-2680) and Hotel Ins. Company. Attach Copy of Police ReportFrom time to time complimentary room accommodations may be approved by the. General Manager for the following reasons:All complimentary rooms will be put in as “Occupied” status and must be registered in the. Property management system.While no policy currently outlines quotas on the number of complimentary roomNumbers higher than 1 will attract attention. A monthly recap of complimentary rooms to be forwarded to HP Hotels Corporate. Office.
{-Variable.fc_1_url-

It is a policy of HP Hotels Group LLC to discourage the offering of gifts, excess discounts,Complimentary consumable food and beverage items (liquor, hams, turkey, giftIt is the General. Manager’s responsibility to discourage the use of vendors related or known to aViolation of this policy could result in termination.In that regard, each guest room will have a Guest. Comment Card (in accordance to brand standard). All guest comment cards or surveys requiring or indicating a response will beIn the case where aAny comments or complaints generated through the brand Guest AssistanceAny scores below the system average are unacceptable. All scores, goals andAll HP Hotels properties will participate and abide by the Hazard Communication. Policy (Haz Com Policy) set forth (under forms section). The Hazard Communication Policy is based on a simple concept that associatesThey also need to know what protectiveKnowledge acquired under the Haz Com Policy will help employers provide safeWhen associates have informationThese efforts will help prevent the occurrence ofCompliance with this is not a “one-shot” deal. In order to have a successfulTherefore, all hotels willIt is the General Manager’s responsibility to notify HP Hotels office and the hotels DirectorA copy of the inspection must be forwarded to the HPH Corporate Office.All hotels have on property information manuals regarding your particular lockIt is the responsibility of the General Manager to provide training to the AGM, Maintenance. All staff keycards, when made, have a tracking number assigned to the specificThis section pertains to Master Keys, Sub-Masters, Floor Keys, Utility Keys. Section Keys and hard coded keys on property. One (1) master key is issued to the General Manager and Assistant General. Manager. The General Manager and Assistant Manager are the only one’sOne (1) MOD key ring should be issued to the Manager on Duty and must be signed inAll staff issued key cards must be signed out and in daily.

These cards are to beStaff issuedSome hotels utilize hard keys for particular areas (store rooms, utility rooms,These keys are required to be signed out and in daily. At anytime a staff card is lost or misplaced or an associate whose employmentThe following is a list of required meetings to be held.All meeting minutes must be archived in a binder. An agenda of topics and meetingMeeting minutes and action plansAn agenda and meeting. Walk through of the entire hotel toEach meeting should include follow-up for any itemsAll safety meetings will alsoMinutes for the Safety Meeting and the monthly fire drills are required to be faxedGeneral Manager or Assistant General Manager i.e. People Notice, Lighthouse, Ultimate. Service. etc.Each hotel is required to be a member in good standing with your local Chamber of. Commerce. Each General Manager is required to be an active participating member in aWe highly recommend taking a leadership role in chosenAny additional memberships require the approval of the corporate office. When possible try to utilize your local Chamber for networking, and businessEach hotel will have in place a Manager On Duty Program in accordance to theThe Night Auditor must be trainedThere are two (2) MOD programs set up as smaller hotels may designate non salaried. M.O.D. Position RequirementsAs a salaried Manager on Duty, 30 of your time should be spent on the M.O.D.Non-Salaried Position RequirementsAs a non-salaried Manager on Duty, the majority of their time will be spentA current Organization Chart listing each Department Manager by name must beA copy of the most current organizational chart must be on file in the HP Hotels. Corporate Office.

The General Manager is responsible for implementation of thisThe performance of each associate will be evaluated according to the followingIt is the General Manager’s responsibility to reconcile the Income Statement toThe General Manager is responsible for keeping and updating a master list ofThis information will be kept confidential and will not be shared with otherPassword TAB and updated accordingly). The “safe” combination for each hotel location will be written down and forwardedThe “safe” combination will be shared with the AGM or similar position. The safe combination will be changed following the departure of any individual withAt any time, a change is made to the combination theWhenever a vendor (soft drink, snack, pest control, deliveries, etc.) will beAt no time, is a vendor permitted to be in associate or guest areas without anOwners of hotels and motels know the dangers of Meth all too well.No one is immune.What You Can Do:Signs of Use. Personality. If you discover or suspect a drug lab. Here are some things to look for in identifying a meth lab:Most drug dealers trade exclusively in cash. There may be littleLong Term Effects. Meth can cause long term health effects including cancer, brain damage, birthIt can also cause health problems not just for usersLabs are frequently abandoned and the potentially explosive and very toxicSometimes chemicals are dumped along theDon’t take it upon yourself to inspect a possibleSummary. Remember, your guest’s safety is your responsibility and you need to be awareIt’s vital that you and your assoAll hotels are required to have an emergency situation manual that covers theIn addition to having the above manual, all associates are required to be trainedManuals need to be reviewed yearly and associates. There should be a manuals in Red Binders located at the front desk.

The following checklist has been created to assist you in some of your duties:Rev Mgt and any other property specific reportsThe purpose of this section is to limit the number of “out of service” rooms. Before placing rooms in out of service status it is crucial that the reason beThis will control the number ofIt is highly suggested that a member of management (HousekeepingDuring peak season, you should avoid over night or multiple night(s) in the out of orderOut of service rooms should be placed to “in service” status within reasonableIf it is necessary to have a room out of service for single or multiple nights. This information should be reported to the. Corporate Office and entered in the front desk log book.All hotels will participate in a state approved environmental program aimed atMost environmental programs created for the lodging industry consist of recyclingFor more information on protecting our Natural Resources and becoming an Eco-. Friendly hotel contact HPH Corporate Office.Breakfast: Whenever possible lodging should be at breakfast included properties.GM must turn HP Check Request formUse HP Hotels Mileage Reimbursement form found under “Forms Tab”. Mileage will be reimbursed at the current governmental per-diem with a maximum cap at.Each hotel will follow a special promotion calendar as developed with VP and SeniorMarketing Plan.All menu items and menu price changes must be approved in writing by the. General Manager of the hotel and should include:Table per brand specifications.General Manager in accordance with monthly entertainment budget and must have RDOBeverage Inventory Control Form.Beverage inventories should be kept in the range of eighteen percentBeverage Policy Statement prior to reporting for duty. Beverage Policy Manual prior to reporting for duty.With Care” prior to reporting for duty and each quarter thereafter. WrittenLocal laws and beverage control regulations.

Department shall be twenty percent (20) of all Food and Beverage service andHappy Hour food. Discountinuing of a drink price is discouraged.Beverage Department Manager has in-place at all times adequate security andAudit Checklist so as to provide for the security of assets.Food storage and handling apply to select service hotels as well. In an effort to maintain the highest quality food product possible, food storageA. All food covered or sealed. B. Shelves neatly arranged and labeled. C. All thawed raw food dated and arranged in one central area. D. All cooked food stored in a central area. E. Sheet pans, clear plastic storage bins, etc.G. Cooked food items should be dated so as to easily determine theirC. All dry goods should be on shelves and not on flooring. D. Rolling racks should be utilized whenever possible to aid theE. All open food items should be transferred to an appropriateF. Bulk quantities of flour, meals, sugar, etc.A. All items should be date labeled to aid in determining productB. Packaging (i.e.Cryovac) should not be removed until food itemC. Prepared food items should not re-enter the freezer unless properlyWhen the booking of a group becomes tentative or definite and the contract isShould deposit request not be honored by the perspective customer, the possibility of notThe details of theThis requirement is not meant as a deterrent to booking business, but as aWhen presented properly andThe following procedures will outline the policies and procedures governing the. Beverage outlets and sign their tickets to these accounts. These individualsThese detailed spreadsheets should be summarized monthly for the closingServSafe is a state approved program and requires that each food establishmentServSafe certification trainingThis is administered by the. ServSafe Food Manager on property.Certification.

The ServSafe Food Manager Certification is valid for 5 years and must be retakenThe ServSafe Food Handlers Certification is valid for 3 years and must be retakenEach hotel will be responsible for participating in special V.I.P. Procedures for theThis VIP Package would consist of: M.O.D. roomGeneral Manager, upgraded name brand amenities (other than the brandedThis package would consist of: M.O.D. room inspection, upgraded roomWelcome gift suggestions: branded promotional items, local items of your area,Snack suggestions: premium bottled water, soda, sweet items, and salty items.Welcome! Welcome to (hotel name). We have been waiting your arrival. It is our goal to. Our staff is committed to exceeding your expectations so that you will be glad youPlease let us know how we can make you more comfortable. Thank you for beingSincerely. Hotel Contact NameA list of physically challenged guest should be kept at the front desk for thoseThe Front Desk log book has a special section and is required to be used. SomeAs usual brandThe legal age to check into a hotel is 18. This is the age in which a legal bindingYou need to be aware of the “Innkeeper Shelter” provision which statesIn this case, you could. If you choose to rent to a person who has not yet reached the age of majority youAll HP Hotels properties will participate in the billing of all guaranteed no shows. ThePrior to the audit the auditor will postNote: No Show revenue, although listed in the miscellaneous category of the. Income Journal is considered room revenue in the PMS system and for taxIt is the policy of all HP Hotels to accept small pets 25 pounds or less (If the hotel accepts. Pets (those hotels with a NO PET POLICY are exactly that).

If it is at all possible, pet rooms should be contained to a section of rooms for ease inAll guests who check in with pets should be presented with a pet letter (underEvery hotel must have listings of kennel’s or similar pet boarding locations andIt is the General Managers responsibility to make certain that guest safetyState regulations concerning guest safety deposit boxes. The following procedure is suggested. An appropriate State approved form to be used. State approved form to be filedOnly the guest registered to the box is permitted into the safety deposit box and aThere are not any duplicate keys for safety deposit boxes. The State formWhen a safety deposit box is closed out (returned to the desk), it is imperative. All desk associates should receive training in the visual presentation proceduresGuest must sign and fill out the travelersIn addition, there are some companies that provide generic vouchers for roomIncoming calls should be answered immediately or within three (3) rings,If this is theAnswering:Closing:In House Calls:Mr. Smith) This is “Operator. Name’ (Samantha) at the front desk, how may I assist you? Notes. When connecting incoming calls to guest rooms, transfer to a guest room can only beThe room numberRoom numbers must never be disclosed over the phone, in person or during theRoom numbers for wake-up calls should be verified by last name. If wake-up calls are done manually the wake up call must include guest name,At times, there may be instances in where a company or individual needs to payTelephone or Fax Orders should only be accepted inIn this case, it is best to fax a Credit Card Authorization Form (located underThe form must be completed in it’s entirety, signed, and. Once the fax is returned it would be in the bestThe authorization company will give you a codeThis additional step may beNow customize the name of a clipboard to store your clips.

Adjustments to existing food distribution SOPs should be in alignmentMinistry of Health, WHO), where available. We advocate for effective and principled humanitarian action by all, for all. Download Banquet Operation Manual Free in pdf format.We believe everything in the internet must be free. So this tool was designed for free download documents from the internet.We are not associated with any website in anyway.We are not responsible for the content. You are self-responsible for your download.The source code can be found at Github. Creating robust and efficient SOPs is essential to your hotel?s performance, and will directly impact quality and efficiency of service and therefore profitability. As every hotel has its own personality, we closely collaborate with our clients tailoring the SOPs to match the characteristics of your hotel. We go the extra mile in making sure your hotel runs smoothly and continue to provide optimized solutions to guarantee no stones are left unturned By having well-developed SOPs in your hotel it is possible to provide more consistent and higher-quality services and products. Want to have better results. Bring in the experts! As a result ADR increased by 24 and REVPAR by 39. We are now generating more than 50 direct sales, and have reduced travel agency commission and intermediary cost by 23. Optimizing our client mix, focusing on high yielding market segments, we delivered a 6 higher ARR, combined with 88 occupancy. See the results we have delivered in other hotels.Bring in experts to optimise your hotel’s performance.