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Purpose of this procedure – To provide effective and reliable outside catering services Scope – it applies to all the outside catering services. Terminologies: Mis-en-place – Pre-preparation Responsibility – The Restaurant Manager shall be responsible […]
The Food & Beverage standard procedures is a clear step by step well-documented and prepared F & B operation tasks mostly focused on guest service issues, for prospective and current Managers seeking information the technical […]
Banqueting Service Sequence A banquet service is more elaborate due to the scope of the event or size of the number of people present. Banquet service always varies depending on the set-up of the event. […]
