Culinary Operations (timings, event readiness) – a guide to creating a standard procedure for culinary operations timings
Tag 4: 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.
Event-specific information on front of house uniform protocol for event staff
Creating an ideal live station area, leading to increased guest satisfaction and differentiation in market.
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.
