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BANQUET EVENT CHECKLIST宴会开餐检查清单

BANQUET EVENT CHECKLIST宴会开餐检查清单
BANQUET EVENT CHECKLIST宴会开餐检查清单

DATE ____________________

BEO No __________________TYPE OF FUNCTION Breakfast / Lunch / Dinner / Wedding

OPENING CHECKLIST

Room

Staff

Grooming Check 仪容仪表检查

Lighting

No used light bulbs 不工作的灯泡

A/C Working properly & room at right temperature 工作房间的舒适温度

Foyer Air Is there any bad odor in the room?房间有没有异味

Lighting No used light bulbs 不工作的灯泡

Floor/Carpet

Clean & vacuumed 是否清扫过 ,干净?A/C Working properly & room at right temperature 工作房间的舒适温度

No stains on the carpet 地毯没有污渍Air Is there any bad odor in the room?房间有没有异味

No holes on the carpet 地毯没有破损Floor/Carpet

Clean & vacuumed 是否清扫过 ,干净?No marks on the floor 没有楼层标示No stains on the carpet 地毯没有污渍Electrical cables hidden under carpet 电线隐藏在地毯下

No holes on the carpet 地毯没有破损Cleanliness No dust on wall, furniture, equipment 设备,家具,墙上没有粉尘No marks on the floor 没有楼层标示Pest No presence of pests 没有虫Electrical cables hidden under carpet 电线隐藏在地毯下

Tables Correctly lined up 得体,整齐Chairs Correct quantity 恰当的数量

Audio Visual in working condition

Plants According to BEO & in good condition 依照宴会单并确保植物情况良好

Telephone 电话Deco

According to BEO & in good condition 依照宴会单并确保情况良好

LCD Projector 投影仪

Buffet Correctly lined up Slide Projector 幻灯片放映机Clean 清洁

Screen 屏幕Enough chinaware 足够的瓷器Laser pointer 镭射笔Enough silverware 足够的银器

TV 电视Enough serving equipment 做够的服务设备

VCR 录像机

Sound System 音响系统

Tables Handheld Mic 手持麦克风Tablecloth In good condition (stains, holes)良好的条件(污渍,小洞)

Table Mic 桌面麦克风Chair covers

In good condition (stains, holes)良好的条件(污渍,小洞)

Standing Mic 立式麦克风Chair ribbons present 椅子的丝带

Lapel Mic 领夹麦克风Tabletop

Table No & stand 台号牌/立式Flipchart 翻页板Flowers 花

Whiteboard 白板

Menu in sufficient Qty and good condition 充足的菜单和良好的条件

Markers – 4 colors 记号笔-4个颜色

Menu: no error on printou 菜单没有打印错误Tentcards in good condition 台卡是正确的Stage

Clean 干净Salt & Pepper shakers in good condition & full 盐和胡椒是好的并是满的

Stable 牢固

EVENT CHECKLIST

NAME OF EVENT _________________________________________

VENUE ___________________________________________________MANAGER___________________________________________

TEAM LEADER____________________________________________

STAFF_________________________________________________________________________________________________________2H b e f o r e

1H b e f o r e

2H b e f o r e

1H b e f o r e

Remarks

CLOSING CHECKLIST

Remarks

FUNCTION REPORT

-AV Equipment:

-Guest Feedback:

Staff Comment:

-Event Start Time:-Event End Time: -Beverage:

-Food served Timing:

-Service Sequenze:

-Food Quality

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