Outline of the responsibilities that the BOH steward team member has during a meeting/event, in order to ensure a safe, efficient and pleasant working environment
Filter 2: Stewarding
Centre of Excellence Calendar
A step-by-step SOP to support the stewarding team in standardizing the set-up for proper clearance stations.
An SOP that outlines the responsibilities of the steward in managing the cleanliness, organization and overall functionality of the back of house areas.
Steps to ensure that casual workers are aligned with hotel procedures and standards
Guide for creating protocol to maintain the hygiene and cleanliness of buffet areas
Culinary Operations (timings, event readiness) – a guide to creating a standard procedure for culinary operations timings
Tool for creating guidelines for FOH event team members, covering eye-contact and interaction with guests.
Checklist for supervisors of casual staff to ensure that casual staff meet basic knowledge and standard criteria
Guide to the safe and efficient operation of clearance stations for event catering
