Guide for creating protocol to maintain the hygiene and cleanliness of buffet areas
Filter 3: SOP
An SOP that outlines the responsibilities of the steward in managing the cleanliness, organization and overall functionality of the back of house areas.
A step-by-step SOP to support the stewarding team in standardizing the set-up for proper clearance stations.
Guide to creating and maintaining uniform standards for front of house TMs during events
Guide to the safe and efficient operation of clearance stations for event catering
Guide on efficient execution of buffet set up operations, outlining specific tasks and responsibilities of the Stewarding team.
Creating an ideal live station area, leading to increased guest satisfaction and differentiation in market.
Event-specific information on front of house uniform protocol for event staff
Beverage & Barista Bar Setup – a guide to creating drink menus, drink serving stations,
Culinary Live Stations SOP – a guide to efficient and organized setup of live cooking stations
