酒店管理会所__餐饮部宴会厅作业流程图表.pdf

BANQUET BUFFET BASIC PREPARATION PROCEDURE
Executive Chef Banquet Service Manager Banquet Secretary Banquet Waiters/Waitresses Steward Artist
(Main Coordinator)
3 days prior to function date
Collect function order from
F&B pigeon hole
Work out buffet lay-out plan
with BQT Service Manager Work out buffet lay-out plan
according to menu (and if with Executive Chef
available: function floor plan)

Pass to Banquet Secretary for Design lay-out plan
drawing/design and distribution
Distribute to all concerned
departments/sections
On day of function
Instruct banquet service,
stewarding and artist to start
setting for buffet
Receive instruction Receive instruction Receive instruction
Monitor food production and
timing according to function order Superviser set-up process Set-up up buffet
details and buffet menu Prepare all buffet food
and follow lay-out plan and Set up tables & carts as equipment (chaffing Set-up art work, display
indicators acc. to
check list (see attached per lay-out plan dishes, heating trolleys, items, decoration pieces
confirmed menu
sample) gas, pans etc.)

Connect all electrical
Deliver buffet food Polish / prepare all buffet
Assign cooks for show/cooking Check buffet table set-up and appliances (chaffing
indicators to function wares (china ware,
stations adjust accordingly dishes, carts, heating
rooms' service station utensils, flat ware)
trolleys)

Use checklist and tic Store all mise-en-place
completed tasks on service carts
Prepare buffet
condiments, guest
supplies and misc. mise-
en-place (follow checklist
details)
Remark: * Attached on sample of buffet set-up check list.
* The basic banquet buffet set-up must pleted 2 hours prior to buffet service time.
* Main co-coordinator is the banquet service manager / banquet supervisor.
Code: R 003
BANQUET BUFFET CLEARANCE PROCEDURE
Banquet Service Manager / Supervisor Banquet Waiter Kitchen Sous Chef Stewa