Culinary Live Stations SOP – a guide to efficient and organized setup of live cooking stations
Filter 2: Culinary
Guide to managing the pre-conference process for a large-scale event
An SOP to introduce event planners to the entire hotel operations team, run through the entire event from A-Z utilizing BEOs, and fully understand event planner’s expectations and priorities.
Guide to managing the pre-conference process for a large-scale event
Tool for determining the required number of team members, tables and buffet lines for an event, based on number of attendees
An SOP to help establish guidelines for the efficient and organized process of event ordering to ensure accurate, timely, and satisfactory fulfillment of client requirements.
A pre-conference non-F&B checklist
Staffing Ratio suggested guidelines for staff/guest ratios for different F&D staffing positions
Guide to the creation of standard procedures for event ordering
Toolkit used to verify cleanliness and other event standards have been met pre-event
