Banquets Back-Of-House Setup & Equipment Storage

BACK-OF-HOUSE ORGANISATION:

The front-of-house is a reflection of what happens in the back-of-house. It reflects the team’s ability to work in a clean and organized way, and with discipline. Where the back of the house (BOH) is neglected, operations personnel will find it more difficult to provide an efficient service for guests.

• The back-of-house shall be impeccable at all times.
•  Equipment must be stored in the appropriate area and the furniture taken care of properly.
•  The cleanliness of this area is of vital importance to maintain hygiene standards.
•  For each large function, one person will be in charge of organizing the b-o-h. Her/his responsibilities include the following :
•  She/he will make sure that all waiters, bartenders, stewards, and cooks respect the back-of-house rules ensuring that it remains an efficient working area.
•  She/he will ensure that all the required equipment for serving the next course or drink is ready and, wherever needed, she/he will assist in setting up.
•  She/he will prepare the whole set-up for the coffee service.
•  She/he will assist the Chief Steward in efficiently organizing the cleaning station.

EQUIPMENT STORAGE:

• All equipment must be returned to its storage place as soon as the function is finished.
•  Every piece of equipment has its storage place which must be organized efficiently. This will ease access to this equipment.
•  Proper storage of equipment will result in less breakage and damage.
•  In every storage room, signs must indicate where each piece of equipment is to be stored.

Training Summary questions:

Q1. What is the back of the house in BanquetFormal meal for a number of persons; all seated and served with the same meal at the same time.?  

Q2. Why it is important to keep the back of the house clean and clutter-free?  

Q3. What are the tasks to perform for persons responsible for ( b-o-h)back of the house during banquet functions?

Q4. What is the importance of proper equipment storage?

Q5. Why proper signs must indicate where each piece of equipment in kept?

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SOP Number: Food and Beverage Service SOP - 28 
Department: Food and Beverage Service – Banquet
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: Estimated time for training

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