HOW TOSERVE OUTSIDE CATERING?

OBJECTIVE

That outside caterings are set up properly, complete with clean and the correct equipment.

POLICY

To maximize guests satisfaction

To ensure all required equipment is taken to the side and return back to the hotel

To ensure the outside catering side is read for the event on time

PROCEDURE

Banquet manager should go to the function place at least 3 days in advance

Contact with organizer to see the function area.

According to the event order inspect function area. -Discussed the operational details with the organizer

Arrange the transportation

Set up the time deliver the equipment and set up time

To fill the transportation requisition form to book the car and trucks

Prepared floor plan

Prepare the detail of table set up and table arrangement

Arrange necessary equipment from stewarding

Fill in store requisition form, send to stewarding to prepare in advance

Preparing outside catering check list

According to the event order, prepare equipment checklist including the furniture, glassware, chinaware, flatware, cutleries, linen, condiment, etc.

Preparing equipment

Clean all chinaware, glassware, flatware, cutleries and then packed in plastic racks ad transport boxes.

Check if all furniture is in good condition, no tightened and damage

Table linen and skirting should be well pressed and without strain and hole

Deliver all equipment

According to the outside catering check list, put table chair and heavy items on the transport truck first and then put the chinaware, glassware, flatware, cutleries, linen, condiment, etc.

Make sure no items are missing from the checklist and are properly arranged in the truck

Set up

After arrival the place, off load the equipment, store securely and start setting up according to the event order

Preparing beverage

According to the event order to prepare beverage arrangement check the quality and quantity to make sure all beverages are correct including ice and garnishes

Arrange beverage properly

Pick up food (with beverage)

According to the event order menu, pick up food from kitchen; check the quality and quantity to make sure all are correct

Arrange food in proper container

According to the event order to prepare the condiment and all condiments must be in full bottle

Deliver all goods back to the hotel

Arrange all goods are in truck and make sure everything is in good condition and proper arranged, collecting all goods according to the check list.

Make a final round through the areas to ensure nothing is left behind.

Return equipment

Return all equipment back to steward according to the store requisition form.