SOP – Banquet – How to Check Buffet Before Service

Support Our Work

Since 2011 Setupmyhotel has been helping hundreds of hoteliers around the world. Support Setupmyhotel by becoming our Patron!

How to Check Banquet Buffet Before Service?

1. Checking The Buffet Table.

  • Get it right the first time and every single time, as it is very important to delight the guest and make a good first impression.
  •  Make sure enough seats are available to seat the guests in case of the sit-down buffet.
  •  Check the distribution of food items.
  •  Check the presentation of food items.
  •  Check for any stains or creases on the used tablecloths or napkins.

2. Checking food items and cutleries.

  • Always Take personal care and responsibility to ensure the guest’s satisfaction.
  •  Check the pre-situation of food items.
  •  Check the quantity of all chinaware and cutleries according to the guest’s attendance.
  •  Check chinaware and cutleries for any chips or cracks.
  •  Check and ensure to have enough supply to delight the guests.
  •  Make sure all chinaware and cutleries are free of spots.

3. Check the bar counter.

  • Enough beverages are to be offered for the guests and make sure of their availability.
  •  Enough glassware to be available for service.
  •  All glassware must be free of spots and no cracks.
  •  Make sure all required garnishes, ice cubes, service trays, coster, etc. are available.

4. Other points to take into consideration:

  • Check the number of buffet tables against the number of attendees.
  •  Check the distribution of food items according to the event order to check the items of the food set up.
  •  Check the presentation of food items.
  •  Pre-plan the food replacement’s frequency.
  •  Liaise with the banquet chef to check the buffet for food quality and presentation standards.
  •  Check the food setup according to the Event Order or Banquet Event Order.
  •  Check the bar set up according to the Event Order or Banquet Event Order.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. How to check the buffet table presentation?

Q3. How to check the bar counter?

Q4. Why do we need to check the food setup with the BEO – Banquet Event Order?

Q5. What are the other important points to take into consideration?

SOP Number: Food and Beverage Service SOP - 51 
Department: Food and Beverage Service – Banquet
Date Issued: 26-11-2018
Time to Train: 30 Min

Back Office Job Description Banquet BAR Beverage Service Cashiering Chef Chef Training Cleaning Concierge Duties and Responsibility Engineering Executive Chef F&B Setup F&B Training Finance Food Service Front Desk Front Office Formats Front Office Setup Front Office Training Guest Room Guest Services Hospitality Basics Hotel Formats Hotel Security Hotel Staff Job Description Hotel Staff Training Housekeeping Formats Housekeeping Setup Housekeeping Training Kitchen Kitchen Basics Kitchen Training Maintenance Maintenance Technician Reservation Restaurant Sales SOP SOP F&B Service SOP Finance and Accounting SOP Front Office SOP Housekeeping SOP Kitchen Staff Training

Support Our Work

Since 2011 Setupmyhotel has been helping hundreds of hoteliers around the world. Support Setupmyhotel by becoming our Patron!

Learn more