Hilton’s 50 Mile Menu

Hiltons 50 mile menu guide

SOP How To: Operational Detailing – F&D and Culinary (Planning, ordering, set-up, etc…)

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.

SOP How To: Pre-Event Non-F&B Manning Checklist (Valet, Engineering Standby, HSK PA, AV)

A pre-conference non-F&B checklist

Suggested Staffing Ratio Guidelines

Staffing Ratio suggested guidelines for staff/guest ratios for different F&D staffing positions

Operational Detailing – Culinary Ordering, Planning and setup

Guide to the creation of standard procedures for event ordering

Pre-event Non-Manning Checklist

Toolkit used to verify cleanliness and other event standards have been met pre-event

DDR Set Up Template

Tool for determining the required number of team members, tables and buffet lines for an event, based on number of attendees

BEO Batch & Change Log Best Practice

Job aid on how to prep a BEO batch for distribution within Delphi.fdc, as well as how to run the Change Log. 

BEO Meeting Structure

Details on the standard operating procedure to ensure that events are finalized in a way which enables smooth event implementation