Banquets Operations Manual 2007

c o n t e n t s
SALES
INTRODUCTION
ORGANIZATION CHART
SALES MANAGERS'S , KEY RESULT AREAS
SALES PROCESS
SALES PROCEEDURES
ANNUAL SALES BUDGETS
MONTHLY FORE CAST FORMAT
FUNCTION PROSPECTUS FORMAT
DINNER CHECK LIST
SALES ENQUIRY CHECK LIST
MENU DETAILS
ENQUIRY LETTER RESPONSE
LETTER OF REGRET
BANQUET CONTRACT FORM
CREDIT POLICY
PROFORMA INVOICE
MENU ITEMS
LIST OF LIVE COUNTERS
MENUS STRUCTURE
GUEST FEEDBACK FORM
THANKING LETTER
APOLOGY LETTER
COMPLAINT HANDLING
TELEPHONE ETIQUETTE
TEL EVALUATION SHEET
DO'S & DON'T'S
MEETING ROOM CHK LIST
OFFICE PANTRY CHECK LIST
GROOMING CHECK LIST
1
2
3- 4
5
6-7
8
9 - 10
11 - 12
13
14
15 - 16
17 - 18
19
20
21 - 23
24
25 - 27
28 - 29
30 - 35
36
37
38
39
40
41
42
43
44
45
OPERATIONS
INTRODUCTION
ORGANIZATION CHART
KRA
INDENT & CUMSUMPTION REPORT
MENU STRUCTURES
STANDARD RECEPES
CHECKLISTS
STAFFING
46
47
48
50
66
78
79
86
- 49
- 65
- 77
- 85
FOOD & BEVERAGE

INTRODUCTION
ORGANIZATION CHART
OPERATIONS MANAGERS'S , KEY RESULT AREAS
F & B OPERATIONS- FLOW CHART
OPERATIONS PROCEESS
OUT DOOR CATERING PROCESS
BREIFING CHECK LIST
FORMAT OF A DUTY CHART
SHIFT MANAGERS CHECK LIST
SERVICE SEQUENCE
SERVICE EQUIPMENT CHECK LIST
GUEST CHECK LIST- PARKING & EXTERIOR
GUEST CHECK LIST- REST ROOMS
GUEST CHECK LIST - PRE- FUNCTION
GUEST CHECK LIST- DURING FUNCTION
GUEST CHECK LIST- POST FUNCTION
CHAFFING DISH TO PAX RATIO
STAFFING
GUEST CHECK LIST
OUT DOOR DISPENSE KITCHEN LAYOUT
FUNCTION VENUE-USED PLATE COUNTER
F & B CONSUMPTION REPORT
TEL CHECK LIST
PREMIUM CONFERENCE PACKAGE
87
88
89 - 90
91
92 - 93
94
95
96
97 - 98
99 - 108
109 - 114
115
116 - 117
118 - 119
120 - 125
126 - 127
128
129
130 - 131
132
133
134
135
136
Operation Manual I Mayfair Banquets
SUPPLY CHAIN MANAGEMENT

INTRODUCTION
PURCHASE FLOW CHART
REQUIPMENTS FORM OTHER DEPT.
REPORTS
137 - 138
139
140 - 141
142 - 146
STEWARDING
DEPARTMENTAL OVERVIEW
MANAGER'S OPENING CHECKLIST
DAILY CLEANING CHECKLIST
DISH WASHING CHECKLIST
SILVER & COPPER CLEANING CHECKLIST
POT WASHING CHECKLIST
GLASS WASHING CHECKLIST
BREAKAGE REPORT
NIGHT SHIFT CLEANING CHECKLIST
147 - 154
155 - 157
158
159
160
161
162
163
164
HOUSEKEEPING
OPENING CHECK LIST
CLOSING CHECK LIST
CARPET CLEANING
FLOOR MAINT
PEST CONTROL
LINEN ROOM CHECK LIST
TOILET CHECKLIST
165
166
167
168
169
170 - 171
172
SECURITY
GUEST SECURITY CHECK LIST
VALET
KEY CONTROL
INCIDENT REPORT
FIRST AID
173 - 174
175 - 176
177
178 - 180
181
MAINTANENCE
PMM WEEKLY
PMM MONTHLY
M1
M2
M3
182
183 - 184
185 - 187
188 - 191
192
HUMAN RESOURCES
INTRODUCTION
RULES AT WORK PLACE
ENROLLMENT OF NEW JOINEES
TRAININGS IN MAYFAIR
CHECKLIST FOR FM COMPANIES
EMERGENCY MEDICAL INFORMATION
193
194
195
196 - 198
199
200 - 201
SALES
INTRODUCTION TO THE SALES PERSONNEL
THE ROLE OF ANY PERSON IN THE SALES IS:To lead the the customer experience by representing the company in the form of an individual
Develop relationship equity
Cultivate service brand equity
Instil trust in the companies services,earn & retain customer loyalty.
Link actions to profits by formulating strategic sales tactics
Develop ability to delight customers & raise their expectation levels to beyond competitors reach.
Sales organization chart ( City )
City Sales Head (1)
Unit Sales Managers ( 3 )
Unit Asst Sales Managers ( 3 )
Unit Sales Executives in door ( 3 )
Unit Sales Executives out

door ( 6 )
SALES
SALES MANAGERS'S , KEY RESULT AREAS
Job Description
Job Title:
Department:
Reports To:
Prepared By/ Date:
Approved By:
Approved Date:
Sales Manager
Sales
Vice President
HR / May 2007
Chief Operating Officer
June 2007
SUMMARY
Responsible for the revenue targets and image of Mayfair rooms in the city leading a team of sales executives.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Revenue Targets
Achieves set targets of revenue and related as per direction of the company
Drives the annual strategy to achieve the revenue numbers both in creation and execution
Personally accounts for at least 25% of the revenue through personal drive and contacts
Sets revenue targets for the team reporting into this function in a logical and effective manner
Proactive in innovating and executing effectively various activities and periodic tactics to drive rev
enues.
Customer Service
Ensures world-class sales experience for all customers in the area of sales. Both telephonically and
personally
Interacts with customers on a weekly basis (a minimum of 15 per week. )
With the team achieves a yearly average score of above 90% in the mystery sales audits
Creates and executes a feedback system to operations on customer satisfaction
Analyses customer feedback and presents during the weekly/monthly city managers meeting
Uses telephone and personal contacts to enhance customer loyalty
Acts as the face of the unit/city for the customers.
Effectively operates a database monitoring system of birthdays/events etc in the city
Responsible through the team of all service recovery activities
Cost Rationalization
Works with the city chef and unit managers to engineer menus to ensure event wise targeted prof
itability
Is jointly responsible for city operating margins along with the other city managers
Continuously innovates to lower event costs
Training
Works closely with trainers and the team to effectively induct all new members in the city sales force
Conducts Briefings at least twice a week to the sales teams
Conducts one to one feedback sessions with all staff in the units on a regular basis
Uses people deployment techniques to enhance soft skills at all levels
Gives feedback to the vice president for additional training or any other training requirements
Mentors at least two junior team members to be ready for a city managers role
Standard Process Adherence
Ensures timely and proper reporting of monthly data in association with the team
Rives the in unit training programs including induction program and supervisor and manager training pro
grams including the assignments
Ensures accuracy and timeliness of all procedural work done by the unit sales managers
SUPERVISORY RESPONSIBILITIES
The unit sales managers directly report to the city sales manager. In addition any marketing resource of the
city would report into this function
QUALIFICATIONS /EDUCATION and/or EXPERIENCE
High School or equivalent
Hotel Industry/ Food Industry/Sales background is preferred
4 - 6 years experience as a Sales manager in a unit or multi unit operations in the service industry
LANGUAGE SKILLS
English
Hindi
COMPETENCIES
Results Oriented
Planning & Organising
Team Leading
Customer Focus
Attention to Detail
Great customer interpersonal skills
Hours of Operations
As per roster or as per requirements as directed by the vice president
SALES
SALES PROCESS
Enquiry
tel phone
letter
walk in
enter details on
enquiry form
check diary
available
not available
offer alternate
dates
pencil entry on
date in diary
not accaeptable
acceptable
send regret letter

send reply to
enquiry as per
details required &
enquired
file under regret

letters
send a letter for

confirmation
if cancelled
if confirmed
write a function booking

sheet for all requirements
cancell in the
diary
send letter "sorry

you cancelled"
file in cancellations
for ref of sales with
reasons for
cancellation
update details as they

become available
confirm final details week

in advance
sign banquet contract

form & receive all
advances 5 days in
advance
release function prospectus 4
days in adavance
customer feed back & thank

you letter, 2 days after the
function
file customer feedback to sales

history
forward customer feedback to

all departments
bills forwarded ( if credit sale)

next day of the function
follow up bills recovery
SALES PROCIDURES
Sr. No.
TELEPHONE ENQUIRE
Greet the guest with appropriate time on the day with warmth and smile in your voice.
Be calm & attentive to the queries.
Speak only when the guest is done with his/her talking.
Guest asking for the availability, ask the permission to be kept on hold & check for the availability.
5
6
Do not keep the guest on hold for more then 30 seconds.

Ask the guest for relevant details ( Type of event, date, number of pax, setup, group profile for the
right cuisine to be tailored for the event, flow of event, any special instructions, billing instructions )
Take down the right details of the contact person for the event & contract to be forwarded(
Address, telephone numbers, cell phone numbers, email address)
7
8
9
Ask the guest if any thing more they are looking for.
Thank the guest with a smile in your voice & disconnect the phone only when the guest discon
nects it first.
PERSONAL ( WALK IN GUEST )

1
Greet the guest with a smile & make him/her feel comfortable by offering a seat.
2
3
Offer the guest refreshments (Tea, Coffee or Juice).

Ask the guest for relevant details ( Type of event, date, number of pax, setup, group profile for the
right cuisine to be tailored for the event, flow of event, any special instructions, billing instructions )
Take down the right details of the contact person for the event ( Address, telephone numbers, cell
phone numbers, email address )
4
5
If available do tentatively block the hall under his/her name on your system.
Hand over the appropriate Rate package with your business card.
Show the venue if vacant .
Hand over the floor plan to the guest .
Confirm the event by taking the appropriate advance and details for the balance payment.
10
Make the right contract and get the same acknowledge by the guest.
11
Make sure full payment is received at least two days in advance.
SALES CALLING
Take prior appointment with the guest over the phone or by E-mail.
Equip yourself with Companys brochures.
3
4
Be on time for the meeting.

Greet the guest with smile, a firm shake hand, introduce yourself by handing over your business
card with both hands.
SALES
5
If the guest is with a companion introduce yourself in the same manner.
Be attentive, calm & make guest feel you are there to help him.
7
8
Present the brochures to the guest.

Ask questions relevant to the event hes looking for (Type of event, no of persons, setup, group
profile for the right cuisine to be tailored for the event, flow of event, any special instructions, billing
instructions )
Take down the right details of the contact person for the event ( Address, telephone numbers, cell
phone numbers, email address )
10
Do not over sell.
11
Note down the particulars of the guests requirements carefully.
12
Repeat the noted points to the guest after the meeting to cross check and rectify if required.
13
End the meeting on a general note, inform the guest about your plan of action.
14
Thank the guest for the time he spared, shake hands & leave with a smile.
15
Once back in the office send the quote letter mentioning the details provided by the guest.
GRAND Total
Total
Social
Corporates
Confererence
Outdoor
OUTDOOR FUNCTION
Total
Social
Corporates
Confererence
Indoor
94
10
No of Functions
Bud07-08 FY06-07
0
10
9
0
57
No of Functions
FY06-07
Bud07-08
20
39
12
12
25
43
113
200
139
No of Pax/function
Bud07-08 FY06-07
0
200
139
0
218
No of Pax/function
FY06-07
Bud07-08
500
217
55
43
70
38
10624
2000
1252
Total Pax
FY06-07
Bud07-08
0
1252
2000
0
12410
April
Total Pax
FY06-07
Bud07-08
8465
10000
519
660
1640
1750
ANNUAL SALES BUDGETS
663
650
551
Average per Pax (Rs.)

Bud07-08 FY06-07
0
650
551
0
807
Average per Pax (Rs.)

FY06-07
Bud07-08
825
662
950
911
650
590
70.49
17%
22%
42%
6.89
77.38
13.00
113.15
60%
18%
46%
89%
April
Growth
Income (Rs.lakhs) Pax
APC
Revenue
FY06-07
Bud07-08
0.00
60%
18%
89%
6.89
13.00
-
100.15
Growth
Income (Rs.lakhs)
Pax
APC
Revenue
FY06-07
Bud07-08
18%
25%
47%
56.08
82.50
27%
4%
33%
4.73
6.27
7%
10%
18%
9.68
11.38
Sub-total tentative
- Indoor
Social
Pax
Rate
Revenue
Corporate
Pax
Rate
Revenue
- Outdoor
Social / Corporate
Pax
Rate
Revenue
Tentative booking
Sub-total confimred
- Indoor
Social
Pax
Rate
Revenue
Corporate
Pax
Rate
Revenue
- Outdoor
Social / Corporate
Pax
Rate
Revenue
Confimred booking
Jun-06
Actual
Forecast - June 2007
Jun-07
Budget
Jun-07
Forecast
Variance
(Forecast-Budget)
Growth
Fy07 on Fy06
Jun-06
Actual
Jun-07
Budget
Jun-07
Forecast
Windsor - June 2007
MONTHLY FORECAST REPORT FORMAT
Variance
(Forecast-Budget)
Growth
Fy07 on Fy06
SALES
10
Total Forecast
Pick up Strategy Plan
Sub-total tentative
Pick up % to Forecast
a. Social
Pax
Rate
Revenue
b. Corporate
Pax
Rate
Revenue
2 - Outdoor
a. Social / Corporate
Pax
Rate
Revenue
Pick-up
Total Revenue
Growth Actual V/S Budget
1 - Indoor
a. Social
Revenue
b. Corporate
Revenue
2 - Outdoor
Revenue
MONTHLY FORECAST REPORT FORMAT
SALES
FUNCTION PROSPECUS FORMAT
MAYFAIR ROOMS, MUMBAI

Reservation #: 702660
Day
Monday
PAGE # 1
Date
13/08/07
Time
19:00-23:00
Type Of Function
Dinner
Venue : SOUTH,NORTH,ODYSSEY,LOUNGE.
Billing Details
Guar Amount Follo
Rate /Pax
Rs 860
+(TAX)
Hall Charges
Rs 0.00
Guaranteed/ Exp Pax

600/700
Guest Name: NIKHIL DALAL

Address
: AS PER GUAR AMT
Company Name:
Address
:
City :
Pincode :
Tel.# : 9819408471
Fax # :
Email Id:
Ref :
City :
Pincode :
Tel.# :
Fax # :
Advance : Rs 100000
Chief Guest:
INSTRUCTIONS FOR CHEF

100 PAX JAIN FOOD (NO ROOTS & TUBERS) AT 8
PM/ 15 PAX JAIN FOOD TO BE SERVED AT 5:30P
M / 5 PAX NON-JAIN FOOD- NO CHILLIES / 30
PAX NON-JAIN FOOD -SITDOWN AT 10:30PM / FE
W ITEMS FROM CHANDUBHAI
ACCOUNTS INFORMATION
BEVERAGES PACKAGE-RS.50+TAX / GUAR AMT FOL
LOWS BY 11TH AUG TOTAL ADV RS.300000/-
SEATING ARRANGEMENTS
MANDAP OIN CENTRE / THEATRE STYLE SET UP A
ROUND MANDAP / FEW ROUND TABLES IN NORTH /
CHEESE FONDUE IN NORTH / 2 POINTS BUFFET
IN ODYSSEY & 1 POINT BUFFET IN LOUNGE
FLOW OF EVENTS
JAIN FOOD FOR 15 PAX AT 5:30PM DINNER AT 8
PM SIT DOWN FOR 30 PAX AT 10:30PM
SPECIAL INSTRUCTIONS
SIT DWON FOR 30 PAX IN LOUNGE AT 10:30PM L
OUNGE BUFFET TO SHUT AT 9:30P PACKED PAANS
BY GUEST TABLE TO PROVIDE IN SOUTH FOYE BR
RIDAL ROOM REQD
BOARD TO READ
AVANI WEDS JITEN
Released By : IDS
Released On : 09-AUG-2007 16:26
Please Note: The above package rate includes 40% charges towards Hall
Rental,50% charges towards Food & 10% charges towards
professional service.
SALES MANAGER
11
FUNCTION PROSPECUS FORMAT
MAYFAIR ROOMS, MUMBAI

Reservation #: 702660
Day
Monday
Date
13/08/07
PAGE # 2
Time
19:00-23:00
ENGINEERING
PIPED MUSIC REQD / INSTRUMENTAL / SOUTH EN
TRANCE RAIN SHED IS REQD SINCE BARAT IS AR
RIVING FROM BACK ROAD
STORES
NON-F&B REQUIREMENTS
Type Of Function
Dinner
HOUSE KEEPING
OTHERS
DECOR BY WINDSOR
F & B MENU-ITEMS
BEVERAGES
ASST SOFT DRINKS
FRESH JUICES
(ANGOOR ANAR WITH BLACK SALT)
ORANGE BLOSSOM
(WITH ICE CREAM)
SHOGUM SHUDHA
SALADS & RAITAS VEG
ALOO TUK CHAAT
ANARDANA RAITA
(WITH PINEAPPLE)
GREEN SALAD
(WITH ASST DRESSINGS)
HARA CHANNA CHAAT
(2 TYPES OF PICKLE / LACCHA ONION & LIME
HUMMUS
(WITH PITA)
MAINCOURSE VEG
AMRITSARI CHOLE
(WITH KULCHA)
BHINDI BHARELA (GUJRATI)
CANNELONI FLORENTINE WITH RICH CHEESE SA
(BREAD BASKET)
DAL MAKHANI
DAL TADKA
(LIVE AT SITE)
DUM ALOO KASHMIRI
(RED GRAVY)
GOLDEN RING HALDVO ( GUJRATI)
(FARSAN ON BUFFET)
PANEER PASANDA
PATRA SAMOSA(GUJRATI)
(FARSAN ON BUFFET)
Released By : IDS
Released On : 09-AUG-2007 16:26
Please Note: The above package rate includes 40% charges towards Hall
Rental,50% charges towards Food & 10% charges towards
professional service.
SALES MANAGE
12
SALES
DINNER CHECK LIST
Date of the Function:
Venue:
Name of the Guest:
Address:
Contact No:
Contact Person during function:
His / her Contact No:
Timings:
Guest arrival:
Starters service Timings:
Bar services timings:
Dinner Timings:
Function ends at :
Min. Guaranteed No:
Expected: (10% of Min. No):
Rate:
Dinner-Rs.+13.68% tax per person
Dance floor-Rs.
DJLiquor Licence- ( As per Unite )
Beer-100/Beverages- at extra cost
Any Other ratesBilling Instructions:
Advance received-Rs.
Rs. required by (- Cheque in favour of Mayfair Rooms)
Set Up:- to reconfirm

Dcor:Tina
Stage/ Mandap
Bar: mixers at extra cost / mineral water , diet cokes at extra cost
Buffet:
Round tables:
Board to Read:
13
SALES ENQUIRY CHECKLIST

PERSONAL DATA
NAME:.....................................................................................................................................................................
COMPANY/ ADDRESS:.........................................................................................................................................
.................................................................................................................................................................................
.................................................................................................................................................................................
ENQUIRY DATE: ..................................................................................................................................................
FUNCTION DATE: ..................................................................................................................................................
FUNCTION DAY : ...................................................................................................................................................
TEL: (O):...........................(M) .................................Resi:.................................FAX.................................
EMAIL: ....................................................................................................................................
______________________________________________________________________________________
FUNCTION DETAILS
REMARKS
.....................................................................................................................................................................
TYPE OF
FUNCTION:.............................................................................................................................................................
NO. OF PAX GUARANTEED: ................................................................................................................................
NO. OF PAX EXPECTED: ......................................................................................................................................
TIME OF FUNCTION: ............................................................................................................................................
BOARD TO READ: .................................................................................................................................................
VENUE DETAILS:....................................................................................................................................................
SET UP CHARGES:................................................................................................................................................
RENTAL: .................................................................................................................................................................
COVERING DETAIL: ..............................................................................................................................................
VENUE ADDRESS (ODC): .....................................................................................................................................

SITE VISIT: .............................................................................................................................................................
FLOW OF FUNCTION: ..........................................................................................................................................
ARRIVAL: ................................................................................................................................................................
BREAKFAST:...........................................................................................................................................................
MID MORNING TEA:...............................................................................................................................................
LUNCH: ..................................................................................................................................................................
HI TEA: .................................................................................................................................................................
EVENING TEA: .......................................................................................................................................................
STARTERS: ............................................................................................................................................................
DINNER: .................................................................................................................................................................
BAR: .......................................................................................................................................................................
BEVERAGE DETAILS: ...........................................................................................................................................

SOFT DRINKS: .......................................................................................................................................................
JUICES:
BEERS:
WINE:
CHAMPAGNE:
SPIRITS:
SODA:
TONIC WATER:
DIET COKE:
WATER: SEALED GLASS:
BOTTLE LTR:
BOTTLE 1 LTR:
20 LTR JAR:
14
SALES
MENU DETAILS
JAIN MENU:
CAKE:
FLAVOUR:
MESSAGE
TYPE
WEIGHT
SETUP DETAILS
TYPE OF SEATING
SEATING AREA
SEATING BY MAYFAIR
SEATING BY GUEST
CHARGED SEATING
CHAIRS: PLASTIC
CUSHION:
ROUND TABLES:
BUFFET TABLES (6 x 2):
CENTER PIECES:
CENTRE PIECES WITH CANDLES:
BAR SET UP AREA:
BUFFET SET UP AREA:
SIT DOWN DINNER:
STAGE DETAILS: AREA:
LOCATION:
DANCE FLOOR:
SPECIAL INSTRUCTION:
FLAIR BAR TENDER:
DECORATOR:
FLORIST:
SECURITY:
PICK UP AND DROP FACILITY:
DRIVER MEAL:
PARTICIPANTS MEAL:
ENTERTAINMENT:
EVENT MANAGER:
LIVE BAND:
DJ:
PUPPET SHOW:
MAGICIAN:
MEHNDI:
JUMPING JACK:
THEME:
PERMISSION:
POLICE:
EXCISE:
GENERATOR:
BANQUET CONTRACT FORM:
PARKING REQUIREMENT:
PARKING AREA:
VALET REQUIREMENT:
AUDIO/VISUAL REQ:
PROJECTOR:
PA SYSTEM:
SCREEN:
MIC:
C. D. PLAYER:
BILLING INSTRUCTION
ADVANCE RECEIVED
BALANCE PAYMENT
SIGNING AUTHORITY
15
RATE PER PERSON

TRANSPORTATION
OTHER INSTRUCTION
FOR MAYFAIR BANQUETS
16
SALES
ENQUIRY LETTER RESPONSE
DATE: 4th July 07
To,
Mr. Jignesh Patadia
Principal Global Services Pvt. Ltd.
Level 6& 7, Tower 6,
Magarpatta City, Hadapsar,
Pune 411028
Tel.no: 66214060
Mobile: 9860093535
E-mail: patadia.jignesh@principal.com
Sub: quotation valid till 30th September 2007
Dear Sir,
Greetings from Mayfair Banquets!
Thank you very much for the interest shown in our services.
Further to our discussion, I take great pleasure in forwarding you a proposal for your function in June 07
Date:
Time:
Venue:
No. Of persons:
20TH JULY
1930 hrs
Attica 5th level
40 minimum guaranteed people
Date:
Time:
Venue:
No. Of persons:
27TH JULY
1930 hrs
Alexandria and Patio 4th Level
100 minimum guaranteed people
Type of function:
Menu:
Starters one veg and one non-veg on circulation
Veg SoupMain coursePreparation, assorted Indian breads
Salad
Desserts-
one Veg soup

One veg, One non-veg, (mutton / chicken) one dal and one rice
two
two
Rate per person
Rs. 400/- + applicable taxes
Rate per person
Rs. 350/- + applicable taxes without the starters
The above rate includes food and service, dinner buffet arrangements only.
Additional charges
DJ with basic sound systems: 5000/- + applicable taxes
Stage @ 30/- sq ft, (Required Stages size is 20x 16) 9600/- + taxes
17
Beverages: (taxes as applicable) if required: 15% discount at the following beverages.

All beverages are charged at actual at the following:
Soft drinksRs. 140/- for 1.5-lit bottle

JuicesRs 150/- for 1-lit tetra pack
Soda- Rs 100/- for 1.5-lit bottle
Mineral water - Rs.25/- for 1 lit bottle
Beers- Rs.120/- per 650 ml bottle
You may bring your own spirits, which will be served by our trained staff @ RS 150.00 per bottle opened.
General points to be noted:
Time limit: the time limit for music for all function under the law is 10 pm.
Guest Liability: Kindly ensure your guests do not carry any explosives/inflammable materials to
the property. Further you will be liable for all /any damage caused during the duration of the function.
Any damage caused would be appropriately charged and the minimum charges would be
10,000/- per day
Decoration: Kindly ensure that all garbage and decoration material is removed on the night of the
function. No double tapes, pins and nails to be used in the venues.
Firecrackers: Kindly note that no firecrackers will be permitted anywhere on the premises
of the club for safety reasons.
Banquet Contract form must be duly signed by guest before the function.
Taxes: Since we are under Composite Scheme of MVAT, the invoice will show
Vat inclusive rate (8 %) to which service tax is added
Generator back up: generator back up for any power required in excess of the basic provision
from Mayfair Banquets should be arranged by the client.
Following permission and License should be acquired from the respective

authorities by the client (Subject to change as per Government Regulations)
1.
Police permission for loud speaker- 3000/-
2.
Excise license 11000/-
Terms of payment:
Advance towards minimum guarantee required to confirm the function.
Final bill to be settled on the day of the event.
Advance paid is non refundable.
All cheque to be drawn in favour of Mayfair Banquets Pvt Ltd.
Assuring you of our best services at all times,

I remain,
Yours truly,
18
SALES
LETTER OF REGRET
Date:
To,
Dear Mr,
Greetings form Mayfair Banquets!!!!
This is to express our extreme regrets for not being able to serve you this time.
We shall definitely keep you in our records & will look forward top have another opportunity to be of service
to you
For us to know you better please spare a few minutes & complete the attached questionnare & return it to us.
Thanking you for enquiring with us for your banquet.
Yours faithfully,
Sandeep Pusdekar
General Manager.
19
BANQUET CONTRACT FORM
Terms & Conditions:

1.
All details for Banquet functions must be finalized at least 7 working days prior to the function.
2.
Billing for all the function is based on a plate count. The bill will be raised on the basis of Minimum
guaranteed number or actual plates count whichever is higher.
3.
All applicable taxes are extra.
4.
Food shall be prepared only for 15% of over the guaranteed number of guests attending.
5.
Only the food & beverage items provided by The Mayfair Rooms are to be consumed on the premises.
No leftover food or beverage will be removed from the premises for outside consumption, irrespective of
the number of guests actually attending a banquet function.
6.
There is no discounted rate for children.
7.
It is compulsory to purchase all liquor against TP and the TP to be produced as and when required during
the function by the excise authorities.
8.
Liquor and Food will be served until midnight only or as per the prevalent state laws.
9.
Mayfair Rooms has in-house arrangement for providing decoration and DJ for the functions. The outside
decorator and DJ are not permitted.
10. The Client is responsible and liable for any damaged caused to the Mayfair Rooms property or equipment
by the client or the client's guests attending the function.
11. Advance paid is Non-refundable & No- transferable.
12. The Management will make best efforts to provide efficient services, however, in the event of circum
stances beyond the control of the Management and / or due to unavoidable circumstances, the party/
function is required to be cancelled and/ or not performed / carried out to the requirement standard, in the
event Guest shall not raise any objection of whatsoever and / or raise any claim against the Management.
On the said express understanding, the management has agreed to organize the party / function for the
Guest.
13. The Management of the Mayfair Rooms is not liable for compensation of any loss or damage to the
guest's personal belongings or cars parked by valets during the event.
14. In case of cancellation of confirmed function one week prior from the date of function. The Management
will raise bill according to the minimum guest guaranteed and rate negotiated as per Banquet Function
Contract or Function Prospectus.
I approve and accept the above and agree and undertake to pay all bills in respect of the function and
any damages caused to property thereby.
Guest's Signature:_______________________
20
Signed
For MAYFAIR ROOMS
SALES
CREDIT POLICY
(i) Credit Policy -Introduction
It is the Mayfair Banquet policy to encourage cash sales and settlements by Cheques / credit card, and to
restrict other forms of credit.
The most important tool used to achieve solid credit control is a comprehensive credit policy which should be
periodically updated
and made known to all necessary personnel in the marketing, accounting, food and beverage and credit
departments.
(ii) Credit Committee & Meetings
The credit committee of the Mayfair Banquet shall constitute of CEO, COO, S&M Head, F & B Manager and
Finance head.
(iii) Credit policy for individuals:

At least 95% of the estimated billing of the function/conference should be collected in advance before the start
of the function.
No credit will be given to Individual clients unless it is approved by the CEO/COO in writing..
(iv) Credit Policy of Corporate:

a)
Credentials of the Company should be ascertained for credit worthiness.
b)
A billing letter on the companys letterhead must be obtained prior to the function / conference etc. with
necessary details
on the proposed function/ conference.
c)
All companies desirous of obtaining credit facilities need to request for credit duly signed by the
authorized signatories of
the company. The name(s), designation(s) and address (es) of persons responsible for effecting payments
and to whom the
bills have to be sent must be clearly specified. There should be a creditability check for corporate client
from past records if available
with the company or from the market. The request routed through the Sales department should be submitted to the S&M Head
for getting the credit approved from the credit committee.
d)
No further credit will be given to one corporate incase there is past overdue pending.
e)
In case the Client delays in making payments by more than 1 month from the due date than no credit
will be extended to it
and function will be done on full advance payment basis.
f)
The F P (before the function) and challan (after the function) should be signed by the authorized
21
guest to avoid any disputes.
(v) Returned Cheques

a)
On receiving a returned cheque, Party would be informed about the return of the cheque and
requested for payment by
Demand Draft or Pay order. In case party request for re-presenting of cheque it should be done. In
case cheque is returned again,
party would be requested for payment through DD or Pay order only.
b)
Charges if any levied by the bank for returning the cheque would be charged to the party account.
c)
A note would be circulated to the S&M and F&B department and the account will be flagged on cau
tion for future credits.
d)
Cheque will be kept with the Finance Head for forwarding to Legal Advisor along with returning
memo of bank for initiating
recovery proceedings, first by letter and then through court. Help of collection agency would also be
used as parallel
mean to legal proceedings.
(vi) Reminder letters & follow-up

a)
The reminder letters should be sent from the dealing sales representative at appropriate intervals to
each party
who has outstanding balances.

b)
Reminder letters should be sent as per the standard format and actively followed up.
(vii)
Responsibility for Collections

It is reiterated that it is the moral and functional responsibility of the Sales & Marketing team to recov
er the outstanding amounts.
Accounts team will only provide necessary help in this regard through reports and follow-ups.
IV. CASH COLLECTION POLICY

a)
The cash sales and receipt need to be discouraged.
b)
In case if client want to pay in cash than maximum limit for the same should be up to 40% of the
billing amount.
c)
The accounts officer and / or above need to be present in the discussion of cash matter. The cash
should be received in the
presence of 3 authorized persons including one accounts staff. No receipt of cash will be issued.
22
SALES
d)
A separate memorandum note book need to maintained and signed by all authorized persons. The
note book will be destroyed after regularization of entries in the presence of director finance and CEO
with reasonable interval.
e)
Clients should be asked to suggest the name of the persons on whose names the cash bills can be
raised.
f)
Client has to tell before finalization of Function prospectus about the cash component. The com
plete cash component
should be received before the function with the guaranteed amount.
g)
h)
The cash should be deposited in the bank and no direct utilization of cash should be done.
All the final settlement with party shall be done in cheque only.
23
PROFORMA INVOICE
MAYFAIR BANQUETS PVT LTD

PROFORMA INVOICE
To
Mr. Sujit
Amdocs Development Center India P Ltd
6th Floor , Cybercity,
Tower - 2 , Magarpatta , Hadapsar
Pune 411028
Tel : 020 - 26703000
Please find below the details of your Function
27.06.2007
Tipe of Function :- Annual Day

Date of Function - 08.09.2007
Venue - Colossuem , The Corinthian Club
Minimum Guaranteed : 3000 Pax
Particulars
Pax
Rate
Buffet Dinner
Venue Covering Charges
Police Persmission & Liquor Licn.
3,000
475.00
Add:Vat
8%
38.00
Basic Rate
513.00
Amount
1,539,000.00
150,000.00
14,000.00
Sub Total
1,703,000
Add: Service Tax on 1.64 lacs @12%

Add: Service Tax on Food @7.20%
Add : Education Cess 3%
on service Tax
19,680
110,808
3,915
1,817,723
Grand Total
Rs.
Rs. Eighteen Lacs Seventeen Thousand Seven Hundred Twenty Three Only
Terms of Payment
90 % Advance to be paid before Function & Balance Amount to be paid within 10 days , on
the receipt of the bill based on the Sales Challan Signed by your representative at the end
of the function. Above rate is only for food, Areated Beverages , will be charged as per the
rate Mentioned in Quotation.( Basic rate less 20% Discount on Beverages Only plus Taxes Extra
at Actuals)
Please prepare all Cheque/DD in favour of " MAYFAIR BANQUETS PRIVATE LIMITED "
Note : We are under Composit Scheme of MVAT therefor our Actual Invoice will show Rate
Which Will inclusive of 8% VAT.
VAT TIN : 27850006513V
Service Tax No : CE-PIII/STC/MAK-671/MBPL-28/04
PAN NO : AABCD2011N
Bank Details:
Name : UTI Bank Ltd
A/c No : 110010200004015
Address: Plot No 75/2/2 B - Building No - Y
Sacred Heart Town , Wanwadi
Pune 411040
Thanking You,
For MAYFAIR BANQUETS PRIVATE LIMITED
Authorised Signatory
The Corinthian , Nyati County , Nr. N I B M , Kondhva Pune 411 028 Tel : 020 - 26802222
24
1,817,723
SALES
MENU ITEMS
Soup (any 1)
Canadian soup
French onion soup
Hot & sour soup
Minestrone
Potato & leek soup
Sweet corn veg soup
Tom yum soup
Tomato and basil soup
Tomato rassam
Veg wanton soup
Vegetarian- (any 2)
Chutney wale aloo
Peshawari chole
Subzi khada masala
Mirchi ka salan
Dingri mutter hara pyaz
Palak Makai
Cauliflower chilly fry
Gobi mutter Achari
Veg malwani curry
Aloo Gobi Adraki
Navratan korma
Mixed Veg Jalfrezi
Kadai subzi
Aloo hare pyaz ki subzi
Veg Makhanwala
Methi muter malai
Thai green curry
Veg au gratin
Assorted veg in garlic sauce
Paneer (any 1)
Kadhai paneer
Paneer Tawa masala
Paneer hydrabadi korma
Paneer butter masala
Non veg (any 2) (1Chicken, 1 Mutton)

Murg Chettinad
Kadhai chicken
Chicken makhani
Achari gosht
Murg achari korma
Khade masale ka gosht
Murg Tawa masala
Gosht banjara
Murg mussalam
Mutton vindaloo
Lamb masaledar
Murg do pyaza
Mutton shahi korma
Saag murg
Chicken kheema masala
Chicken tikka masala
Lamb hydrabadi
Dum ka gosht
25
Singaporean black pepper chicken

Stir fried chicken NON SPICY
Dal (any 1)
Dal Bukhara
Dal Makhni
Dal Methi
Dal palak
Kali maa ki dal
Panchratan dal
Rice (any 1)
Steamed rice
Cumin rice
Mixed veg pulao
Saffron & green peas pulao
Veg hakka noodles
Schezwan fried rice
Veg fried rice
Tomato mint pulao
Veg. biryani
Assorted Indian breads

Salads (any 3)
Aloo chaat
Corn & Red bean chaat
Roasted pineapple & cabbage salad
Kuchumber
Mexican corn & tortilla salad
Tomato & feta salad
Apple & red cabbage salad
Russian salad
German potato salad
Cabbage Hawain salad
Som tom salad
Tomato & spring onion salad
Broccoli & orange salad
Caesar salad
Cucumber and cherry tomatoes in hung yogurt
Country Greek Salad
Hummus
Sprouts salad
Coleslaw
Cheese & pineapple salad
Tomato mozzarella salad
Carrot & celery salad
Desserts (any 3)
26
Dark & White Chocolate Mousse

Gajar Hulwa
Kulfi
Jalebi [Kesar/Apple]
Date Pancakes
Apple Pie
Rasgulla
SALES
Ice Cream
Fruit triffle
Malpua
Kheer (Rice, Kesar)
Angoori Rabdi
Chocolate Orange mousse
Moong Dal Hulwa
Walnut Brownies
Gulab Jamun
Shahi Tukda
Ras Malai
Fresh Fruit Platter
Phirnee
Black Forest Gateau
27
LIST OF LIVE COUNTERS

SINGAPORE (ORIENTAL) HAWKERS COUNTER
(An exciting display of pre cooked exotic vegetables,
lamb & chicken with a wide variety of sauces/oils and condiments)
BURMESE KHOWSHEY COUNTER

{Vegetarian & non-vegetarian Khowshey served with rice & an array of condiments & spices}
MAYFAIRS PASTA TROLLEY

(Penne, Fussili & farfale cooked in a choice of alfredo, basil pesto or marinara served with assorted
vegetables & lamb, chicken & in a wide range of condiments)
INTERACTIVE SALAD STATION
(An array of salad vegetables and meats for you to combine with dressings
to toss up a SALAD OF your taste.)
RISOTTO STATION
ARBORIO RICE COOKED WITH CHOICE OF ACCOMPANIMENTS
CHICKEN / ASPARAGUS / SHITAKE MUSHROOMS / STUFFED OLIVES / SUNDRIED TOMATOES /
BLACK OLIVES / PICKLED
BURGER STATION
COTTAGE CHEESE BURGER
CHICKEN BURGER
CHICKEN HOT DOGS
{SERVED WITH FRENCH FRIES / MUSTARD MAYO/GRILLED ONIONS / GhERKINS / CHEESE / TANGY
SPICY SAUCE}
GRILLED STATION
CHICKEN ESCALOPE
COTTAGE CHEESE STEAKS
STUFFED ZUCCHINNI
{SERVED WITH ASSORTED VEGETABLES / CREAMY MUSHROOM SAUCE/WILD BBQ SAUCE / PICKLED RED ONION BUTTER}
ROTISERIE GRILL
Lamb strips/ chicken escalope served with assorted vegetables
And red wine and green pepper sauce and lemon chilly butter Tangy barbeque sauce
Hungarian Lamb Stew
Sauted Mushroom and Cheery Tomatoes in walnut, wine and Parmesan.
Noodle Bar(live counter)
(an assortment of fresh vegetables and meat with lively display of sauces
and accompaniments where the chef invites you to choose your combination
for him t put together as per your taste)
VEG CONTINENTAL COUNTER
JACKET BAKED WITH ASSORTED FILLINGS- LIVE AT SITE
28
SALES
(SOUR CREAM CHEESE, PARSLEY BUTTER
TAWA MUTTON- LIVE AT SITE
(BHEJA, BRAIN, LAMB CHOP, GURDA, KALEJI, KHEEMA SERVED FROM TAWA LIVE AT SITE
COTTAGE CHEESE STEAKS
{SERVED WITH ASSORTED VEGETABLES / WILD BBQ SAUCE / SPICY TOMATO SAUCE}
29
30
Salads
1
2
1
1
Non-veg dishes
Vegetarian dishes
Dal
Rice
Farinacious
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
Dessert
Main Course
Type
Soup
Items
clear/thick/broth veg
Description
Indian/Conti
Nan/Roti/Paratha
noodle/pasta
Plain/Pulao
Yellow/Black/Chhole/Rajma
Gravy/Dry/Baked
gravy/dry-grilled/fried/roasted
oil based/cream based/1 low fat
Conference Menu Structure
Gulab Jamun/Mousse
Raita/dahi vada/plain curd

MIx/Chilly
Roasted
Mint/tomato
Baby nan/plain roti/lachha paratha
Lasagne Napolitaine/Veg fried noodles
Peas Pulao
Yellow Dal Tadka/Dal Makhani
Palak Paneer /Achari aloo/Baked corn & spinach
Murgh Makhani, Grilled fish
Greek/Russian/Crunchy spinach
Lemon Corainder/Cream of broccoli/Spinach & corn broth
Sample Items
MENUS STRUCTURE
noodle/pasta
Nan/Roti/Paratha
Vegetarian dishes
Dal
Rice
Farinacious
Indian Breads
1
2
1
1
Curd Preparation
Achar
Papad
Chutney
Dessert
Accompaniments
Main Course
Non-veg dishes
Indian/Conti
Plain/Pulao
Gravy/Dry/Baked

Cold cuts, bread display
Salads
Description
Type
Soup
Items
Premium Conference Menu Structure
Gulab Jamun/Chocolate Mint Tarts/Baskin Robins Sundae Station

Assorted Fresh Fruits Platter

MIx/Chilly
Roasted
Mint/tomato
Baby nan/Plain roti/Khasta roti/lachha paratha
Peas Pulao
Palak Paneer /Achari aloo/Baked corn & spinach
Murgh Makhani/Tawa Keema/ Grilled fish
Assoreted cold cuts/ fish terrine/Chicken roulade
Healthy bread selection:Multi grain/Rye/Foccacia/Ciabata
Sample Items
MENUS STRUCTURE
SALES
31
32
Soup
Salads
Main Course
Dessert
Type
Coolers/Smoothies
Items
POWER LUNCHES
Description
Sample Items
Assorted finger sandwiches-veg and non-veg in whole wheat bread

Paneer Kathi Roll/Chicken Kathi Roll
Fresh Fruit Platter/ Fresh Fruit tarts/Crme Caramel/Ice Cream/Kulfi
light desserts
Caesar Salad - Live/Chef's Combo Salad Bar/Assorted Gourmet Greens

Russian Salad in cucumber cups/ Pan roasted vegetables with herb dressing
Cold meat platter with focaccia bread and low fat butter
Seasonal Fruit smoothie(Mango/Banana/Strawberry)/ Cucumber & Mint Cooler
sandwich/kathi rolls
(2 veg/2 non-veg)
Yoghurt based/fruit based drink
MENUS STRUCTURE
Social Menu
1
2
1
1
Rice
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
Dessert
3 to 4
Dal
Vegetarian dishes
Non-veg dishes
Salads
Main Course
1 to 2
6(3veg/3nonveg)
Soup
Starters
Sample Items
Indian/Conti
Nan/Roti/Paratha
Kesari Jelebi with rabdi/Fresh fruit platter/IceCream

Mix/Chilly
Roasted
Mint/tomato
Peas Pulao
Yellow Dal Tadka/Dal Makhani/Amritsari Chhole
Plain/Pulao
Kadhai Paneer /Gobhi aloo adhraki/Tawa Veg/Veg au gratin
Methi Murgh, Rarra Gosht,Amritsari fish
Greek/Russian/Crunchy spinach/Aloo anardana
Roasted Bell Pepper Soup/ Chicken and Lemon grass
Murgh Lasooni Tikka/Shaami Kebab/Fish fingers

Achari Paneer Tikka/Veg Galouti/ Cheese Wraps
Cold starters-Canapes, Bruschetta, Crostini, Mousse
Gravy/Dry/Baked
oil based/cream based/1 low fat/chaat
tandoori/grilled/fried/baked
can be mix of hot and cold
*2 live counters below 300 pax and *3 live counters above 300 pax within the parameters given below
Items
Type
Description
MENUS STRUCTURE
SALES
33
34
Social Menu Primium
Salads
2
2
2
1
Non-veg dishes
Vegetarian dishes
Dal
Rice
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
Dessert
Main Course
1 to 2
8 starters hot & cold

4 veg and 4 non-veg
Soup
Starters
Indian/Conti
Nan/Roti/Paratha
Rice/Biryani
Gravy/Dry/Baked/Roasted

Cold Cut Platter with assorted breads
Mix of hot and cold starter
*3 live counters below 300 pax and *4 live counters above 300 pax within the parameters given below
Items
Type
Description
MENUS STRUCTURE
Sample Items
Kesari Jelebi with rabdi/Fresh fruit platter/Baskin Robins Ice Cream/Chuski bar
Kulfi Falooda/Chocolate Gateaux/Tiramisu
Assorted Raita/dahi vada/plain curd

Mix/Chilly
Roasted
Mint/tomato
Baby nan/plain roti/lachha paratha/Pudina paratha
Navratan Pulao/Kashmiri Pulao/Subz Tahiri/Hyderabadi Mugh Biryani
Amritsari Chhole Kulche/Dal Makhani/Yellow dal Tadka-Live/Pindi Chhole
Palak aap ki pasand-live with assorted vegetables/Paneer pasanda/Malai Kofta

Vilaiti Subz Jal Frezi/Lahori Bahrwan Aloo/ Mirch Ka salan/Khumb Makai Takatak
Tawa Keema mattar with pao/Nalli Nahari with Khameri roti/Murgh badam pasanda
Goan Fish Curry/Thai seafood in red curry/Pomfret paupiettes with basil & olives
Mezze Platter/Assorted gourmet greens with choice of dressings/ Caesar Salad-live

Lab Kai/Raw Papaya Salad(Som Tam)/ Roasted Bell Papper Salad/Chaat Counter
Bread Display: Whole Wheat/Mini Baugettes/Rye Bread/Focaccia
Khau swey Counter/Shorba Counter(veg/non-veg)/Broccoli and almond capuccino
Galowti Kebab Corner/Assorted Tawa Kebabs/Murgh Tangri Kebab/Gilafi Seekh

Ajwaini Fish Tikka/ Lasooni Jhinga/Grilled prawns/Beer Battered Fish Fingers
Fish mousse with olives in cucumber cups/Chicken & paprika lyonner
Social Menu Elite
Salads
3
3
3
2
Non-veg dishes
Vegetarian dishes
Dal
Rice
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
Main Course
1 to 2
8 starters hot & cold

4 veg and 4 non-veg
Soup
Starters
Nan/Roti/Paratha
Biryani Counter/Kashmiri Pulao
Gravy/Dry/Baked/Roasted

Cold Cut Platter with assorted breads
Cheese Board

Mix/Chilly
Roasted papa2-3 varieties and flavours
Mint/tomato/Morobba
Baby nan/Lasooni Naan/plain roti/lachha paratha/Pudina paratha/Missi roti/Mirchi roti
Gosht aur Subz Biryani counter/ Mayfair Khaas Khullar Biryani

Noormahal Pulao/Jaituni Pulao
Dal Tadka -Balck & yellow dal - live/ Amritsari Chhole Kulche/Dal Makhani in Khullar
Vilaiti Subz Tawa/ Paneer aap ki pasand-live/ Subz Miloni/ Mirch Ka salan/
Paneer pasanda/Bharwan Lahori Aoo/Teen Khumb hara pyaz
Seafood Teriyaki counter/Indian Coastal counter/London Mix Grill Counter

Nalli ki nehari/Mugh Methi malai/Paupiette of pomfrets in paprika and white wine
Tawa Keema/Gurda/Kaleji counter
Anti pasti assortitti/ Lab Kai/Mixed seafood salad

Cottage cheese & bell pepper terrine/ Mezze platter/Caesar Salad-live
Bread Display: Multi-grain/Rye/Ciabata/Focaccia/Whole Wheat/Garlic
Assorted Cheese Board (4 varieties)- Camembert/Brie/Edam/Emmenthal with accompaniments
Roasted pumpkin soup with basil/Khau swey counter/Hot consomme shots/Shorba counter
Sample Items
Shawarma Counter/Sheesh taouk counter/Galowti Kebab Corner
Grilled/Tandoori Prawns/Pink Salmon Rosettes/Chicken Galantine
Seafood Tapas Bar/Cheese fondue stations
Mix of hot and cold starter with seafood
Theme menus/Multi Cuisine Menus/Out of the box live counters/Designer Menus

Items
Type
Description
MENUS STRUCTURE
SALES
35
GUEST FEED BACK FORM
Dear Guest,
Kindly spare a few minutes to answer some questions and help us to improve our services. Feel
free to add in your valuable suggestions at the end to enable us to serve you better. We value
your comments and appreciate your help
PARTICULARS
REMARKS
excellent
Type of Function
Venue
Ambience
Look & Feel
Air conditioning
Service
Attentiveness of staff
Flexibility to your needs
Courteousness of staff
Food quality
Taste of food
Presentation of food
Temperature of food
(was the food served at right temperature)
Did any staff member exceed your expectation
When do you plan to schedule your next event with us
Please write below, any further suggestions or comments you wish to add:
Personal Details
Name
Birthday Anniversary
Address (Home / Business)
Telephone (Home / Mobile / Business)
Email
Date Time
Signature
36
good
poor
SALES
THANK YOU LETTER
To,
DearMr/ Ms
Greetings from Mayfair!!!!!
On behalf of Mayfair Banquets, I would like to thank you for hosting your event at Mayafair. We truly
appreciate your valued support.
It was an absolute pleasure working with you and your team and I appreciate the opportunity
to cater for this event.
Mayfair Banquets dedicated services team spared no effort to ensure that every detail of the
event from food and service to the dcor and ambience was well looked after.
We trust the arrangements were to your expectations and look forward to receiving your
feedback.
I would like to thank you once again for choosing Mayfair Banquets and look forward to yet
another occasion when we can be of service to you.
Yours sincerely
37
REGRETS ON COMPLAINTS
To,
Dear (Name of the guest),

Thank you for hosting your prestigious function at Mayfair on (Date)
However, we are very sorry for the inconvenience caused during your event.
Please accept our sincere apologies for any unfavorable impression made.
Such comment is a major concern for any organization involved in customer service and therefore for Mayfair
too.
We have noted all your comments for further improvement. Your comments provide data for monitoring &
evaluation of the service extended to our guests.
We assure you that we are constantly training our staff in order to keep our standard of service at optimum
level.
We look forward to having the opportunity to serve you at Mayfair again during your future events. Until then,
we send you our best wishes.
Yours sincerely,
(Name of the staff)

Mayfair Rooms
254 C, Dr. Annie Besant Road
Worli,
Mumbai-400030
Tel-022 40501111
38
SALES
IRATE CUSTOMER HANDLING
LET THE CUSTOMER VENT

Avoid phrases
1
you dont seem to understand
2
You must be confused
3
You have to
4
We wont..we never.We can't
5
Its not our policy
DO THESE THINGS
1
2
3
DONT TAKE IT PERSONNALY

1
2
Do not raise your voice

Do not retaliate comment to comment
EXPRESS EMPATHY TO CUSTOMERS

1
2
3
4
Nod your head frequently

Say UhUh from time to time
Maintain eye contact
Use these phrases

I can see why you feel this way
I see what you mean
that must be very upsetting
I am sorry about this
BEGIN ACTIVE PROBLEM SOLVING

1
2
3
4
Gather any additional information you can

Double check all facts
Mutually agree on a solution
Follow up.
39
HOW TO ANSWER A TELEPHONE

1
2
3
3
4
pick up the within 3 rings

greet the caller
Give the Co name/ dept
Give your name
Ask the customer if you can help
GET TO KNOW WHOM YOU ARE SPEAKING TO
good morning/afternoon/ evening
may I assist you
May I know who is calling Sir/madam
HOW TO PUT CUSTOMER ON HOLD

1
2
3
4
5
ask the customer if you can put him on hold

Wait for a response
Tell the customer why they are being put on hold
Give atime frame
Thank the customer for holding
1
2
3
explain why the caller is been tranfered & to whom

Ask the caller if she/ he minds being tranfered
Make sure there is someone to pick up the phone
beforeyou hang up
Tell the person you are transefering the call to ,
the name of the caller & the nature of fthe call
Can I put you on hold Mr./Ms..
Thank you for holding MR/Ms.
HOW TO TRANSFER THE CALL
HOW TO TAKE A MESSAGE

1
2
3
4
1
2
3
4
5
Explain your co- workers absense

offer to help yourself
Take a message or ask if the call can be transferred to some one else
Fill in the message slip
Message slip check list
correct spelling of customers first & last name
correct ph no including area code- make sure you repeat the details
Brief message explaining why the customer called
Name of the person the customer wants to reach
Time & date the customer called
1
2
3
4
5
6
Repeat all actions steps you are goin to take

Ensure both of you agree on what is going to be done
Ask the caller if you can do anything else for him
Thank the customer for calling/ appreciate if a problem is got to your notice
Let the caller hang up first
Write down all important information as soon as you get offthe phone
ENDING THE CALL
40
SALES
TELEPHONE AUDIT CHECK LIST
TELEPHONE CHECKLIST- To be filled for each unit by the Training Manager

Parameters
Gentlemen
Good
Average
Bad
Answer within 3 rings

Greeting of the Day
Unit Name
Name Introduction
"How may I help you?"
Tone/ Volume
Clarity
Language/ Words
TOTAL-My Score
Maximum Score
16
Remarks:
Name of person :
evaluated :
Time of call :
Purpose stated :
41
TEN MAJOR DO'S & DONT'S

DONT
42
DO
1 I dont know
I will find out
2 No
What can I do
3 Thats not my job
This is who can help you
4 Thats not my fault
Lets see what we can do about this
5 You need to talk to my Manager
I can help you Sir
6 Calm down Sir
I am sorry
7 I am busy right now
I'll be with you in just a minuite
8 Call me back
Can I call you back.
SALES
Sales meeting room check list
Yes
No
1 Table dust free

2 Wet tissues are placed on the table
3 Water glasses are equal to the no of chairs at the table
4 Water glasses are kept on coaters & lid on
5 Sample crockery cutlery & glassware are on display are clean
6 Mayfair material for reference is available
7 Function Photo albums are kept prominently accessible
8 Magzines, & news papers available
9 Old news papers & out dated magazines are removed
10 Chair cushions & covers are clean
11 All linen used have a fresh look
12 Airconditioning is properly cooling
13 The room is free from bad odor
14 Flower arrangements are fresh
15 Pencils & pads are available
16 The room is well lit
17 Mayfair colages are on display & kept clean
43
OFFICE PANTRY CHECK LIST

yes
1 refrigerators stacked with soft drinks & juices
2 The cabinet shelves are lined with clean liners
3 Wiping cloths are clean & without smell
4 Glassware, cups, plates are always available ready to use
5 Glassware, cups, plates are stacked neatly
6 Gas burner is clean
7 Tea pots are clean & with no smell of stale tea
8 Sugar, tea powder, coffee powder & milk is available
9 Tea making Utensils are Clean with handles intact
10 Chilled water is available
11 Wafers & cookies are available
12 Service salvers are clean & lined if necessary
13 Tea strainer is clean & free of bad smell
14 Dust bin present & lined with a garbage bag
15 Dust bin is not overflowing with garbage
44
No
SALES
LADIES GROOMING CHECKLIST- To be filled fortnightly by all team members
Will be chekcked and signde off by Manager
Parameters
Dress
Hair
Mark "1" if Yes

or "0" if No
Gentlemen
Wearing neat and clean well ironed uniform in good condition. Cuff buttons
should be tied.
Is wearing closed, heeled shoes well maintained
Hair kept close and pulled away from the face.
Hair neatly combed and & styled in an appropriate manner.
Non frizzy, non-messy, well conditioned hair
Non oiled hair while on duty
Face
Lips
Foundation / compact matching with the skin tone

Eye-liner of a suitable colour. Eye shadow (in peach or brown without glitter. No silver / blue eye - shadow )
Liptstick with yellow tone (beige / brown shades)
Hands
Clean and manicured short trimmed fingernails with nail polish not chipped
Eyes
No mehendi or other designs on hands

No threads or friendship bands tied on the wrist
Jewellery
Hygiene
Simple elegant wrist watch, wedding/engagement ring, chain & small earrings
Use of mild deodorant to prevent body odour
No bad breath
Teeth should be stain free
No dirty fingernails
45
Kitchen Introduction.
Mayfair this is the name that the whole corporate world in Mumbai is aware of, for 5 star banqueting.
It has been 7 years since that Mayfair has made its presence felt in Mumbai. It started with 5 star banqueting
rooms that set a new standard in celebrations and conferences. In three years we immerged as trendsetter in
doing weddings, corporate parties, conducting conferences by offering finest cuisines and services.
Presenting the Mayfair Rooms a recipe for great celebrations!

A whole new dimension in exclusive Hospitality Services to set new standards in the art of celebrating events
with a memorable experience.
Innovation with an eye for detail is our motto, we believe professionalism and expertise distinguishes the ordinary from the exclusive
Our motive is to our guests with highest standards of hygienic, nutritious food that they could relish on daily
basis. We stands out amongst its contemporaries by providing a system of operations that enhances total quality & hygiene
It is said; nothing supersedes success. It is also said that no business can ever be bigger than food business.
Whatever may happen man has to eat. This brings a radical difference in the way cuisines can be made available to him that too right. where he is. A quest in bringing in not just quality food but a complete change in the
way the corporate world would dine.The effort is to create a homely bliss to tantalize taste buds and satisfy the
increasing shifting palate and those who still prefer the traditional way of taste.
With our expertise we even provide silver service depending upon various requirements of the corporates and
the socialites. We can cater to corporate and social parties with an exhaustive and finest cuisine, which ranges
from Mexican, Thai, Chinese,Continental, Mongolian, Lebanese etc
To complement our delectable cuisine, we offer warm and delightful service. Everything is thoughtfully
planned and executed so that corporate and socialites have absolutely no cause for concern for their guests.
With the finest and customized serving dishes, crockery, cutlery and tableware. And expert staff who are courteous and attentive, yet never overbearing.
We have hosted some of the most talked about occasions in town- with VVIP invitees - like former President of
the USA Mr. Bill Clinton. Hardly surprising, then, that today our hospitality is making quite an impression on ministers of state, industrialists, superstars and many Corporate.
46
UTILITY
STEWARDS
08
COMMIS II
01
HALWAI
01
ASST HALWAI
02
CDP
CONTINENTAL
01
PANTRYMAN
01
STEWARDING
SUPERVISOR
01
COMMIS II
06
COMMIS I
02
TANDOOR
COOK
02
CDP
INDIAN
01
UNIT SOUS
CHEF
UNIT CHEFS
CITY CHEF
CDP
BAKERY
01
COMMIS- II
01
ASST BAKER
01
ORGANIZATION CHART FOR 500 PAX BANQUETS CAPACITY
COMMIS II
01
CDP
ORIENTAL
01
OPERATIONS
47
Job Description
Job Title:
Department:
Reports To:
Prepared By/ Date:
Approved By:
Approved Date:
City Chef
Food production
Chief Operating Officer
HR Head/ May 2007
COO
June 2008
SUMMARY
Responsible for the overall quality of the food and non-alcoholic beverage served in all Mayfair activity in the
city of Mumbai.
The effectiveness of this function is in maintaining the budgeted costs in terms of material and personnel while
keeping a high benchmark in the quality of the food and beverage.
Cost parameters
Develop and implement cost control processes in all operating units. These will be monitored weekly by the
city chef
Overall responsibility to ensure the targeted material cost for the city is achieved +-2%
To maintain the manpower cost of the department in the city as prescribed by the management.
Puts in systems and processes to ensure that casual staff hiring in the production department is done in such
a way as to minimize cost.
To innovate new ideas for cost reduction. Will be personally responsible to implement at least 5 significant
initiatives to bring down/rationalize costs.
Work with the Sales-Head and unit managers to design menus for events considering the profitability of the
event for all functions exceeding 750 customers
Work with the unit chef and the unit manager regarding the costs so as to increase the profitability of the
units.
Implement the cost control measures in the kitchen with the unit chef for achieving the budgeted cost per
person value.
Help the unit chef in keeping the equipment hiring cost in the required parameters +-1%
Make a yearly budget for the food cost and the capital budget as per the requirements for the year on the
terms of equipment hiring done for the previous year and forecast for the financial year.
Customer Service
Interacts with key customers in the city to present them with a menu of their choice in the cost parameters
of the rate offered to them. The city chef will be personally involved in all functions with a guest number
exceeding 750
Interaction with those guests for the pre-function, during the function, and post to the function regarding the
food aspects and the presentation aspects.
Reviews the feedback from the feedback system in co-ordination with the sales and operations weekly and
circulates action required notes every week on that feedback.
Be the face of Mayfair regarding the food requirements of the guests for the city.
Training
48
Create the annual training calendar in co-ordination with the HR department for the existing and newly
recruited kitchen staff.
Conduct a meeting with the heads of the departments of the kitchen regarding the activities happening for
the next week and take a review for the preceding week.
Conducts one to one feedback sessions with all staff in the units on a regular basis. One employee per week
Conduct a meeting with the entire department once a month and share thoughts and views regarding the
business and the activities happening in the kitchen.
Gives feedback to the vice president for additional training or any other training requirementsProduct Quality
Conceptualizing, innovating and implementing new ideas which will enhance the WOW factor for the cus
tomer.
OPERATIONS
Make SOPs for the receiving of raw materials for the unit chef.
Co-ordinate with other City Chefs for new concepts and the present trends happening in the industry.
Co-ordinate with external vendors with assistance of the city stores manager for new techniques to reduce
the work load of the unit kitchen and maximize out put by the staff.
Introduce new vendors for outsourced food as per the standards.
Be the front for all new ideas and innovations in the city. Personally responsible for 24 distinct product
improvement initiatives in a year.
Implement systems to ensure the hygiene of the kitchen is as per standards set by the government. The city
kitchens score not less than 90% in the mystery hygiene scores
Standard Process Adherence
Ensures timely and proper reporting of monthly data in association with the team
Ensures accuracy and timeliness of all procedural work done by the unit chef.
Responds timely, accurately and positively to requests from other departments and associates.
The City Chef directly report to the City Vice-President.
High School or equivalent(preferably a Hotel Mgmt Degree or Diploma)

Hotel Industry/ Food Industry background.
8-10 years experience as an Executive-Chef in a 5 Star Hotel or equivalent industry.
LANGUAGE SKILLS
English
Hindi
COMPETENCIES
Results Oriented
Planning & Organizing
Team Leading
Customer Focus
Attention to Detail
Great customer interpersonal skills
49
INDENTING PATERN
NAME
RAW INDENT
GUIDE
NOS PAX
KG
1 SOUP
2 VEG STARTER
3 VEG STARTER
4 VEG STARTER
5 NON VEG STARTER
6 NON VEG STARTER
7 NON VEG STARTER
8 SALAD
9 RAITA
10 PAPAD
11 PICKLE
12 CHUTNEY
13 MAIN COURSE VEG
14 MAIN COURSE VEG
15 MAIN COURSE VEG
16 MAINCOURSE NON VEG
19 DAL
20 NAAN/ROTIE
21 RICE
22 BREAD DISPLAY
23 DESSERT
24 DESSERT
25 DESSERT
TOTAL
50
INDENT
KG
0.044
0.031
0.031
0.031
0.05
0.05
0.05
0.05
0.025
0.01
0.012
0.011
0.05
0.05
0.05
0.05
0.05
0.05
0.045
0.05
0.08
0.01
0.04
0.04
0.04
0
1
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
0
4.4
3.1
3.1
3.1
5
5
5
5
2.5
1
1.2
1.1
5
5
5
5
5
5
4.5
5
8
1
4
4
4
0
100
OPERATIONS
1
2
3
4
5
6
7
8
VEGETABLE
KG
ALOO PATTA
ARBI
BANANA LEAVES
BEET ROOT
BHAWNAGRI MIRCHI
BHUTTA
BRINJAL BIG
BRINJAL SMALL
BUNCH
KG
NOS
KG
KG
NOS
KG
KG
KG
KG
KG
KG
KG
KG
KG
NOS
NOS
KG
KG
BUNCH
kg
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
BUNCH
kg
KG
KG
KG
KG
KG
KG
NEW ITEM
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
CABBAGE
CAPSICUM
CARROT
CARROT DELHI
CAULIFLOWER
CHAWLI SHENG ( KWALI)
COCONUT TENDER
COCONUT WHOLE
CORRIENDER
CUCUMBER
CURRY PATTA
DILL FRESH
DRUM STICK
FRENCH BEANS
GARLIC
GARLIC CHINA
GARLIC PEELED
GAWAR
GINGER
GREEN CHILLI
KAMAL KAKDI
KERALA
KHOLA
LADY FINGER
LAL MAAT
LEMON
LOUKI
MADRAS ONION
MATKI
METHI
MINT
MIXED MATKI
INDENT/KG
KG/RATE COST
-
0.50
1.00
0.25
1.00
2.00
2.00
1.50
5.00
1.00
2.50
2.00
1.00
1.00
0.50
5.00
11.00
4.00
7.00
32.00
6.00
10.00
9.00
8.00
7.00
18.00
13.00
13.00
16.00
20.00
12.00
10.00
18.00
8.00
2.00
12.00
16.00
16.00
42.00
100.00
14.00
30.00
10.00
80.00
12.00
20.00
15.00
2.00
30.00
7.00
25.00
30.00
14.00
22.00
30.00
3.50
7.00
4.50
13.00
32.00
20.00
27.00
40.00
2.00
40.00
84.00
10.00
30.00
11.00
-
51
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
ONION
ONION WHITE
PADWAL
POTATO
POTATO DUM
POTATO SWEET
RAW PAPAYA
RED CHILLY
RED PUMPKIN
RED RADISH
SARSO KA SAAG
SPINACH
SPRING ONION
SURAN
TINDA
TINDLI
TOKRI BIG
TOMATO BIG
TURAI
VAL CHI USAL
VAL PAPADI
WATANA ( MUTTER )
WHITE RADISH
FRESH GREEN HARBARA CHANA
64
( PEELED )
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
10.00
KG
KG
KG
KG
KG
KG
15.00
12.00
20.00
20.00
12.00
7.00
20.00
15.00
20.00
6.00
12.00
18.00
10.00
12.00
12.00
16.00
12.00
0.50
12.00
12.00
65.00
18.00
22.00
10.00
0.50
KG
80.00
47.25 TOTAL
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
ENGLISH VEGETABLE
KG
ARTICHOK
ASPARAGUS
AVCADO
BABY CARROT
BABYCORN
BASIL
BEANSPROUTE
BROCCOLLI
CELERY
CHERRY TOMATO
CHINESSE CABBAGE
LEAFY LETTUCE
LEEKS
LEMON GRASS
LETTUCE ICEBURG
LOLLO ROSSO
PARSALY
POCKCHOY
RED CABBAGE
RED CAPSICUM
YELLOW CAPSICUM
ZUCCHINI ( GREEN )
RAW BANANA
CHUKA
ZUCCHINI ( YELLOW )
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
kg
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
0.50
0.50
0.50
0.50
0.50
0.50
3.60
52
COST
133.00
70.00
20.00
65.00
95.00
80.00
90.00
40.00
60.00
70.00
30.00
65.00
80.00
65.00
115.00
100.00
80.00
60.00
85.00
85.00
60.00
15.00
15.00
85.00
0.50
0.10
TOTAL
634.00
INDENT/KG RATE
-
120.00
5.00
180.00
5.00
45.00
4.00
15.00
32.50
57.50
42.50
42.50
30.00
269.00
OPERATIONS
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
FRUITS
KG
APPLE
APPLE IMP
BANANA
CHICKOO
DISPLAY FRUITS
GRAPES BLACK
GRAPES GREEN
GUVA
KIWI
MANGO ALFONZO
MUSK MELON
ORANGE
PAPAYA
PEARS
PINEAPPLE
PLUMS
POMEGRANATE
POMEGRANATE KABULI
POMELLO ( GRAPE FRUIT )
STRAWBERRY
SWEET LIME
WATER MELON
KG
KG
KG
KG
INDENT/KG RATE
-
KG
KG
KG
NOS
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
COST
60.00
115.00
12.00
18.00
25.00
10.00
30.00
65.00
33.00
33.00
16.00
22.00
80.00
25.00
30.00
10.00
120.00
15.00
160.00
45.00
50.00
25.00
225.00
30.00
12.00
1.00
1.00
2.00
4.00 TOTAL
FISH
1
2
3
4
5
6
7
CRAB WHOLE
FISH BETKI
FISH BETKI FILLET (SMALL)
FISH BOMBAY DUCK
FISH BONLESS BETKI
FISH CLAM WHOLE
FISH CRAB 650-750
FISH CRAB MUD LARGE
8
1KG
FISH CULCUTTA BETKI FIL9
LET
10 FISH GHOLE WHOLE
FISH GREEN MUSSELS
11
WHOLE
12
13
14
15
16
17
18
19
20
FISH LOBSTAR WHOLE

500G
FISH MACKAREL
FISH MARRAL (COD FISH )
FISH POMFRET 600-700
FISH POMFRET BLACK
LARGE
FISH POMFRET CHINESE
FISH PRAWANS
TIGER(JUMBO8-12)
FISH PRAWNS TIGER 6-8
FISH PRAWNS TIGER
JUMBO 12-17
KG
KG
KG
KG
KG
KG
KG
KG
INDENT/KG RATE
4.00
COST
342.00
118.00
153.00
41.00
200.00
30.00
265.00
472.00
-
KG
383.00
KG
200.00
KG
125.00
KG
106.00
KG
800.00
KG
KG
KG
35.00
118.00
375.00
KG
140.00
KG
354.00
KG
767.00
KG
826.00
KG
507.00
53
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
FISH RAWAS WHOLE

(SALMON)
FISH SNAPPER WHOLE(
2KG EACH )
FISH SOLE FRESH
FISH SQUID CLEANED
FISH SQUID TUBE
FISH SQUID WHOLE
FISH SURMAI(SEER/VANJRAM)
FISH TINY PRAWNS PEELED
FISH TUNA BLUE FIN
FISH WHITE SNAPPER
LOBSTAR WHOLE
OYSTER CLEANED
PRAWN WITH HEAD 18 PC
TO 22 PC
TO 30 PC
TO 40 PC
TO 45 PC
TO 80 PC
SHRIMPS
KG
106.00
NOS
106.00
KG
KG
KG
KG
59.00
153.00
188.00
120.00
KG
130.00
KG
KG
KG
KG
KG
128.00
47.00
95.00
800.00
82.00
KG
385.00
KG
350.00
KG
300.00
KG
270.00
KG
190.00
150.00
472.00
KG
4.00
1
2
3
4
5
6
1
2
3
4
5
6
7
8
9
10
11
12
CHICKEN
KG
BREAST BONELES
CHICKEN BROILER
CHICKEN CURRY CUT
CHICKEN DRUMSTICK
EGGS
LEG BONELES
KG
KG
KG
KG
NOS
KG
MUTTON
KG
BABY LEG
BRAIN
CHOP
FAT
GURDA
KAPURA
LIVER
MUTTON KHEEMA
MUTTON LEG
PAAYA
SHOULDER
WHOLE MUTTON
KG
NOS
KG
KG
KG
KG
KG
KG
KG
DOZ
KG
KG
INDENT/KG RATE
-
6.00
6.00
COST
130.00
60.00
130.00
130.00
2.00
130.00
TOTAL
INDENT/KG RATE
-
COST
150.00
20.00
120.00
110.00
110.00
110.00
115.00
120.00
80.00
115.00
120.00
3.00
3.00
54
TOTAL
TOTAL
360.00
360.00
OPERATIONS
DAIRY PRODUCTS KG
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
AMERICAN CORN
AMUL BUTTER
AMUL CHEESE
BANANA & STRAWBERRY
I/C
BANANA & STRAWBERRY
I/C
BLACK PAPPER CHESSE (
A.B.C. )
BLUE CHEESE IMP
BRANDY
BREAD KULCHA
BUTTER SCOTCH I / C (
BUTTER SCOTCH I / C (
DUNS )
CAMEMBERT CHEESE IMP
CHEDHAR CHEESE (ABC )
CHICKEN NUGGETTES
CHOCO ROYAL MOUSSE I /
C ( BASKIN )
CHOCOCHIP ICE CREAM (
BASKIN )
COCONUT CHUTNEY
COOKIES
COOKING CHEESE
CURD
DHAI WADA BATTER
DOSA BATTER
DYNABITES
EDAM BALL CHEESE IMP
EMANTHAL CHEESE IMP
FRESH CREAM ( GOYAL )
FRESH NOODLES
GREEN PEAS
IDLY BATTER
KAJU MATHAI
KANDI KULFI
KOTIMBIR WADI
KULFI FALOODA
LASAGNE SHEET
LEACHY I/C
MANGO ICE CREAM (
BASKIN ROBINS )
MATKA KULFI
MAWA
MILK BUFFLAO
MILK COW
KG
KG
KG
INDENT/KG RATE
0.50
1.50
1.00
COST
60.00
155.00
175.00
30.00
232.50
175.00
BLK
300.00
BLK
300.00
KG
KG
LT
NOS
BLK
5.00
150.00
BULK
150.00
KG
KG
KG
460.00
BLK
350.00
BLK
350.00
KG
KG
KG
KG
KG
KG
KG
KG
KG
LT
KG
KG
KG
KG
NOS
KG
NOS
KG
BLK
50.00
120.00
175.00
35.00
45.00
22.00
460.00
80.00
40.00
45.00
22.00
360.00
5.00
125.00
12.00
50.00
300.00
BLK
325.00
NOS
KG
LT
LT
15.00
80.00
25.00
20.00
250.00
400.00
10.00
20.00
55
41
MINI CORN AND CHEESE

SAMOSA( MUL)
KG
MINI MOONG DAL KACHORI

KG
( JAIN )
43 MODAK ( STEAMED )
NOS
MONTATARY JACK CHEESE
44
KG
( A.B.C. )
42
45
46
47
48
49
50
51
52
53
55
56
57
58
59
60
61
62
63
64
65
MONTHLY FLAVOR I/C (

BLK
BASKIN )
MOZERALA CHEESE ( ABC ) KG
MUSHROOM
KG
P/A I/CREAM WITH P/A
BLK
PIECES( BASKIN )
PANEER
KG
PAPAYA & P / A I/C
BLK
PAV BHAJI PAV
LADI
PURANPOLI
NOS
PURE GHEE
KG
RABDI
KG
RED WINE
NOS
S/W BREAD
NOS
S/W DHOKLA
KG
SANDESH ASSORTED
KG
SITAFPAL I/C(DUNS)
BLK
STRAWBERY ICE CREAM (
BLK
DUNS )
SURALI CHI WADI
KG
TACO SHELL
NOS
TOFU
KG
TORTILLA ROTI
NOS
66 UTTAPAM BATTER
67
4.00
5.00
KG
VANILA ICECREAM (BASKIN

BLK
ROBBI)
68 VANILLA ICE CREAM(DUNS ) BULK
125.00
10.00
200.00
300.00
180.00
80.00
300.00
85.00
300.00
8.00
10.00
180.00
95.00
150.00
20.00
160.00
360.00
250.00
340.00
100.00
-
150.00
125.00
5.00
80.00
4.50
22.00
300.00
150.00
69 WANTON SHEET
KG
50.00
70 WHITE BUTTER
KG
130.00
71 WHITE DHOKLA
KG
160.00
72 WHITE WINE
BTL
150.00
73 YELLOW CHEESE
KG
74 YELLOW DHOKLA
KG
160.00
75 FRENCH FRIES
KG
95.00
42.00
56
125.00
TOTAL
1,527.50
OPERATIONS
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
21
22
23
BAKERY
KG
APPLE CRUMBLE PIE

APPLE PIE & WALNUT PIE
BACON SLICE
BLACK FOREST PASTARY
BREAD DISPLAY
BUTTER SCOTCH
GATEAUX
CARAMEL
CHICKEN SAUSAGE
CHOCO MOUSSE
CHOCOLATE SAUCE
CHOCORUM
CINNAMOM TEA CAKE
CROUTONS
DANISH PASTRY
DARK & WHITE CHOCO
MOUSSE
DOUGHNUTS
FIG AND WALNUT PIE
FRENCH BREAD
FRESH FRUIT FLAN
FRESH FRUIT TARTS
FRUIT TRIFFLE
GARLIC TOAST
FRUIT TRIFFLE
GARLIC TOAST
HAM SLICE
RING
KG
INDENT/KG RATE
-
COST
160.00
160.00
PAX
NOS
12.00
15.00
150.00
5.00
4.00
5.00
8.00
125.00
2.00
3.00
0.01
3.00
0.01
260.00
4.00
250.00
5.00
3.00
4.00
160.00
8.00
160.00
73.50
80.00
-
4.00
160.00
4.00
5.00
NOS
KG
RING
24
IRISH COFFEE MOUSSE IN

GLASS
25
26
27
28
29
30
31
32
33
34
35
36
37
38
LEMON CHEESE CAKE

KG
MINI CROISSANTS
P/A PASTARY ( EGGLESS ) NOS
PITA BREAD ( SMALL )
NOS
PITA BREAD CRISPY
NOS
R/S BREAD
SAVOURY TARTS
GARLIC TOAST
KG
STRAWBERRY MOUSSE
NOS
STRAWBERRY TARTS
NOS
TRIMISU
NOS
VANILLA SPONGE
KG
WALNUT BROWNIE
NOS
WHIPPED CREAM
39
WHITE CHOCOLATE
GATEAUX
NOS
4.00
40
MANGO GATEAUX ( 1.5 KG

NOS
EACH )
300.00
41
42
43
44
45
MANGO TARTS
MANGO ECLAIRS
BLUE BERRY MOUSSE
CRISPY PITA
PARMESAN CHEESE
5.00
5.00
153.50
12.00
0.50
0.50
10.50
0.50
7.00
0.50
NOS
NOS
NOS
KG
KG
40.00
1,500.00
7.50 TOTAL
57
OUT SOURSE
JUICES
CHAT
PAAN MUKHAWAS
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
58
GROCERY
KG
AJINOMOTO
AJWAN
ALMOND
ALMOND - ROASTED
ALMOND FLAKES
ALOO PAPAD
ANARDANA
ARBORIO RICE
ARTICHOKE
ASPARAGUS IMP
ATTA MAKAI
ATTA BAJRI
ATTA GRINDED
ATTA JWARI
ATTA NACHNI
B. B. Q. SAUCE
BADI SAUNF
BAKED BEANS
BAKING POWDER
BESAN
BIS. BORBORN
BISCUITS MONACO
BLACK BEAN SAUCE
BLACK PEPPER POWDER
BLACK PEPPER WHOLE
BLACK TILL
BREAD CRUMBS
CARDAMOM BIG BLACK
CARDAMOM GREEN
CASHEWNUT KANI
CASHEWNUT SALTED
CASHEWNUTS BROCKEN
CASHEWNUTS WHOLE
CHANA MASALA (PKT) MDH
CHANNA BROWN
CHANNA GREEN
CHARMAGAJ
CHAROLI
CHAT MASALA (PKT )MDH
CHAWLI
CHERRY RED
CHILLY FLAKES
CHILLY FLAKES
CHILLY POWDER KASHMIRI
( DEGHI ) MDH
CHILLY POWDER PLAIN
CHILLY RASHAM PATTI
CHILLY SAUCE GREEN
CHILLY SAUCE RED
CHILLY WHOLE KASHMIRI
CHILLY WHOLE MADRAS
KG
KG
KG
KG
KG
KG
KG
KG
TIN
TN
KG
KG
KG
KG
KG
BTL
KG
NO
TN
KG
PK
PK
BTL
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
PK
KG
KG
KG
KG
PK
KG
TN
KG
KG
PKT
KG
KG
BTL
BTL
KG
KG
INDENT/KG RATE
0.10
4.00
1.00
0.05
1.50
1.00
0.50
0.05
COST
85.00
80.00
446.00
485.00
727.00
105.00
286.00
137.00
137.00
35.00
13.35
16.00
19.00
24.00
145.00
75.00
23.00
43.00
43.00
10.00
5.00
9.00
380.00
180.00
65.00
25.00
220.00
495.00
215.00
360.00
215.00
330.00
53.00
26.00
42.00
91.00
340.00
53.00
27.00
94.00
160.00
161.00
44.60
64.00
145.00
9.00
-
30.00
80.00
121.00
25.00
25.00
95.00
116.00
322.50
53.00
21.00
8.00
-
OPERATIONS
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
69
70
71
72
73
74
75
76
77
78
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
CHILLY YELLOW POWDER

CHOCOLATE STRAW
CINNAMOM POWDER
CINNAMOM STICK
CITRIC ACID
CLOVES
COCA POWDER
COCONUT DRY
COCONUT MILK POWDER
COCONUT OIL
COCONUT POWDER
COLOUR LEMON YELLOW
CORN FLAKES (DAILY DIET)
CORNFLOUR
CREAM CRACKERS
CREAM SOUP
CUSTARD POWDER
DAL ROASTED
DAL CHANNA
DAL MASOOR
DAL MOONG
DAL MOONG SPLIT
DAL PANDERPURI
DAL TOOR
DAL URAD
DALDA GHEE
DATES
DAL MASOOR
DAL MOONG
DAL MOONG SPLIT
DAL PANDERPURI
DAL TOOR
DAL URAD
DALDA GHEE
DATES
DEMIGLESS
DHANIYA POWDER
DHANIYA WHOLE
DRINKING CHOCOLATE
DRY CHERRY
DRY FIG
ELAICHI GREEN
ESSENSES - VANILLA
GARAM MASALA (RAINBOW)
GARLIC POWDER
GELETINE
GHERKINS (800GM)
GINGER POWDER
GLASS NOODLE
GODA MASALA
GREEN COLOUR
GREEN CURRY PASTE
HALDI POWDER
HING POWDER
HOISIN SAUCE
HONEY
I/C WAFFERS
Idli Rawa
Jaggary
Jaiphal
JALAPENO
Javentri
KG
TIN
KG
KG
KG
KG
KG
KG
KG
KG
KG
TN
PK
KG
PKT
PKT
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
KG
PKT
PKT
KG
KG
KG
KG
KG
BT
PK
KG
PK
NO
KG
PKT
KG
TIN
TIN
KG
TN
BTL
BTL
PKT
KG
KG
KG
KG
KG
0.50
1.00
107.00
100.00
125.00
105.00
97.00
320.00
130.00
87.00
300.00
155.00
68.00
39.00
45.00
24.00
60.00
60.00
36.00
36.00
37.00
33.00
55.00
54.00
45.00
37.00
6.00
58.00
90.00
33.00
55.00
54.00
45.00
37.00
56.00
58.00
90.00
300.00
42.00
39.00
91.00
68.00
272.00
495.00
10.00
38.00
121.00
202.00
50.00
145.00
250.00
60.00
40.00
186.00
49.00
26.00
170.00
160.00
10.00
18.00
20.00
330.00
200.00
631.00
12.00
60.00
-
59
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
60
JEERA POWDER
JEERA WHOLE
JEJUBS
KABULI CHANNA BIG
KALONJI
KANDA LASOON MASALA
KASOORI METHI
KATCHRI POWDER
KESARI ESSENCE
KESARI POWDER
KEWADA WATER
KHASKHAS
KHUS SYRUP ( NOGA)
KICHYA PAPAD
KISHMISH AFTAVI BLACK
KISMIS
KIWI CRUSH
LIME JUICE CORDIAL
LITCHI (CRUSH)
LITCHIES TIN
MADRAS CURRY POWDER
MAIDA
MANGO PULP
MARIE BISCUIT
MASALA DHANSAK
MASOOR WHOLE
MATKI
MAYONAISE
METHI SEEDS
MILK POWDER
MIX FRUIT JAM (WINN)
MOONG WHOLE
MUKHAWAS
MURMURA
MUSTARD OIL (BTL)
MUSTARD SAUCE
MUSTARD SEEDS
NACHO CHIPS ( LOCAL )
NESCAFE
NOODLES
OIL
OLIVE GREEN
OLIVE OIL
OLIVES BLACK
ONION COCKTAIL
ONION POWDER
ORANGE CRUSH
ORANGE CUT PEEL
ORANGE MARMALADE
ORANGE RED
COLOUR(BUSH)
OREGANO
PACHADI PICKLE
PAPAD LIJJAT
PAPADI
PAPPER POWDER WHITE
KG
KG
TIN
KG
KG
KG
PK
KG
BTL
TIN
BT
KG
BT
KG
KG
KG
BT
LT
BT
GM
TN
KG
TN
PK
PK
KG
KG
KG
KG
KG
KG
KG
KG
KG
BT
BTL
KG
KG
PK
PK
KG
BTL
BTL
BTL
KG
KG
BT
KG
BT
155.00
150.00
25.00
44.00
88.00
60.00
22.00
175.00
17.00
58.00
26.00
280.00
53.00
120.00
136.00
92.00
95.00
43.00
75.00
72.00
85.00
17.00
120.00
10.00
30.00
30.00
35.00
100.00
7.00
130.00
60.00
48.00
68.00
80.00
65.00
31.00
24.00
80.00
505.00
10.00
60.00
113.00
275.00
113.00
47.00
121.00
69.00
92.00
40.00
170.00
50.00
31.00
300.00
113.00
-
NO
50.00
KG
KG
KG
KG
KG
1,040.00
1.50
10.00
0.50
1.00
5.00
1.00
105.00
150.00
252.00
66.00
-
OPERATIONS
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
PASTA FARFELE
PASTA FUSSLI
PASTA MACRONI
PASTA PENNE
Peach Apricot Crush
PEACHES
Peanut Salted
PENANG CURRY PASTE
Phool Makhana
Pickal Red Chilly Agr
PICKEL CHILLY
PICKEL CHUNDA
PICKEL GAJJAR
PICKEL MANGO
PICKEL SALGAM
Pickle Mixed
Pineapple Slice
Pista
PITAMBARI
PLUM SAUCE
Poha
PRAWNS BALCHAO
PRUNES
Rajma
Rawa
RED CURRY PASTE
RICE BASMATI KOHINOOR
TIMAR
PASTA FARFELE
PASTA FUSSLI
PASTA MACRONI
PASTA PENNE
Peach Apricot Crush
PEACHES
Peanut Salted
PENANG CURRY PASTE
Phool Makhana
Pickal Red Chilly Agr
PICKEL CHILLY
PICKEL CHUNDA
PICKEL GAJJAR
PICKEL MANGO
PICKEL SALGAM
Pickle Mixed
Pineapple Slice
Pista
PITAMBARI
PLUM SAUCE
Poha
PRAWNS BALCHAO
PRUNES
Rajma
Rawa
RED CURRY PASTE
RICE BASMATI KOHINOOR
TIMAR
Rice Cella Basmati
Rice Kolam
KG
KG
KG
KG
BT
NO
KG
TIN
KG
KG
KG
KG
KG
KG
KG
CN
TN
KG
PK
BTL
KG
BTL
PKT
KG
KG
TIN
1.00
0.08
180.00
180.00
180.00
180.00
78.00
57.00
84.00
186.00
210.00
58.00
50.00
50.00
50.00
50.00
50.00
126.00
38.00
570.00
7.00
160.00
16.00
80.00
286.00
31.00
16.00
186.00
180.00
42.75
-
KG
45.00
KG
KG
KG
KG
BT
NO
KG
TIN
KG
KG
KG
KG
KG
KG
KG
CN
TN
KG
PK
BTL
KG
BTL
PKT
KG
KG
TIN
180.00
180.00
180.00
180.00
78.00
57.00
84.00
186.00
210.00
58.00
50.00
50.00
50.00
50.00
50.00
126.00
38.00
570.00
7.00
160.00
16.00
80.00
286.00
31.00
16.00
186.00
180.00
42.75
-
45.00
28.00
19.00
168.00
-
1.00
0.08
KG
KG
KG
6.00
61
241
242
243
244
245
246
247
248
249
250
251
252
WATANA GREEN
WHEAT
WHEEL WASHING POWDER
WHITE OATS (1200 GM)
WHITE TILL
WHITE WATANA
WORAK GOLD
WORCETASHIRE SAUCE
WORK SILVER
YELLOW COLOUR POWDER
YELLOW CURRY POWDER
AMUL TONNED MILK
KG
KG
KG
NO
KG
KG
PK
BT
PK
TIN
TIN
LITTER
TOTAL WEIGHT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
18
19
20
21
22
23
24
25
62
BEVERAGE
KG
AMUL MILK
APPLE JUICE ( 1 )
BLUE CURACO
COKE ( 1.5 LT )
DITE COKE
FANTA ( 1.5 )
KALA KHATTA
KHUS SYRUP
LIMCA ( 1.5 )
LIME CRODIAL
LITCHI CRUSH
MANGO JUICE ( 1 )
MINERAL WATER ( 1 )
MINT SYRUP
MIX FRUIT JUICE ( 1 )
ORANGE CRUSH
ORANGE JUICE ( 1 )
PINNAPPLE JUICE ( 1 )
POMOGRANATE SYRUP
ROSE SYRUP
SODA ( 1.5 )
SPRITE ( 1.5 )
STRAWBERRY CRUSH
TOMATO JUICE ( 1 )
TONIC WATER ( 220 ML )
WATER JAR ( 20 )
PKT
PKT
BTL
BTL
TIN
BTL
BTL
BTL
BTL
BTL
BTL
PKT
BTL
BTL
PKT
BTL
PKT
PKT
BTL
BTL
BTL
BTL
BTL
PKT
BTL
BTL
7.00
57.78
18.00
13.00
18.00
106.00
52.00
19.00
218.00
27.00
170.00
38.00
339.00
27.00
TOTAL
189.00
2,543.85
TOTAL
COST
INDENT/KG RATE
-
24.00
52.27
124.80
41.16
23.00
41.16
62.00
61.10
41.16
44.37
82.72
56.15
12.00
98.80
55.48
71.76
51.44
48.15
88.50
65.52
23.00
41.16
82.72
54.89
23.33
55.00
TOTAL
6,024.85
COST
-
OPERATIONS
63
BEVERAGE GROCERY
KG
1
2
3
4
5
6
7
8
COFFEE POWDER
EQUAL SUGAR
MUKHWAS
POLO
SUGAR CUBES
SUGAR GRAIN
TEA BAGS
VANILLA ICE CREAM (DUNS )
KG
PKT
KG
TIN
PKT
KG
PKT
BLK
VINEAGR
BTL
PROPS MATERIAL
1
2
3
4
5
6
7
KG
PKT
PKT
TIN
KG
KG
KG
PKT
OTHERS MATERIAL KG
1
2
3
4
5
6
7
8
9
10
11
12
13
64
KLING FILM
PAPER NAPKIN
TOOTH PICK
SILVER FOIL
DR PIN
DISPOSABLE GLASS
DOLLY PAPER
DISPOSABLE NAPKIN
MUSLIN CLOTH
KITCHEN PAPER ROLL
ICE BLOCK
ICE CUBE
MATCH BOX
NOS
PKT
TIN
NOS
PKT
NOS
PKT
NOS
MTR
ROLL
KG
KG
PKT
INDENT/KG RATE
525.00
36.00
75.00
60.32
28.00
18.00
69.68
150.00
COST
-
TOTAL
INDENT/KG RATE
-
TOTAL
COST
-
INDENT/KG RATE
-
42.00
16.64
10.12
48.00
12.37
0.40
163.00
1.01
5.00
5.00
TOTAL
COST
-
OPERATIONS
FUEL MATERIAL
KG
1 GEL FUEL TIN ( SMALL )

2 COAL
3 GEL FUEL
4 GAS CYLINDER
TIN
KG
KG
NOS
INDENT/KG RATE
LABOUR
1 CASUALS
2 CATERING COLLEGE
3 HOUSE KEEPING CASUALS
4 KITCHEN CASUAL ( ASHPAK )
KITCHEN CASUAL ( SHA5
HEED )
6 UTILITY CASUALS
7 VALETS
15.75
TOTAL
NOS
-
175.00
175.00
150.00
350.00
350.00
200.00
50.00
TOTAL
RATE
100
475
EXPECTED NO OF PAX
100
475
TOTAL NO OF PAX BILLED
100
475
TOTAL SALE
51,300
TOTAL FOOD COST

FOOD COST BY %
6,025
11.74%
PROPS MATERIAL
OTHERS MATERIAL
FUEL MATERIAL
OTHER F&B COST IN RUPEES
OTHER F&B COST %
0.00%
TOTAL LABOUR COST

LABOUR COST BY %
0.00%
AVERAGE COST PER PERSON
SALES
47,500
47,500
47,500
0.00%
-
TOTAL PARTY COST

TOTAL PARTY COST %
60
COST
-
MIN NO OF PAX
INDENT BEVERAGE COST

INDENT BEVERAGE GROCERY
INDENT BEVERAGE COST BY %
RATE
FINAL P& L OF THE PARTY NOS
COST
6,025
11.74%
60
65
Social Menu
*2 live counters below 300 above 300 pax within the parameters given below
Items
Type
Description
Sample Items
Starters
6(3veg/3non- tandoori/grilled/fr
veg)
ied/baked
can be mix of
hot and cold
Murgh Lasooni Tikka/Shaami

Kebab/Fish fingers
Achari Paneer Tikka/Veg
Galouti/ Cheese Wraps
Cold starters-Canapes,
Bruschetta, Crostini, Mousse
1 to 2
clear/thick/broth
veg
Roasted Bell Pepper Soup/

Chicken and Lemon grass
oil based/cream
based/1 low
fat/chaat
Greek/Russian/Crunchy
spinach/Aloo anardana
gravy/drygrilled/fried/roast
ed
Methi Murgh, Rarra

Gosht,Amritsari fish
3 to 4
Gravy/Dry/Baked
Kadhai Paneer /Gobhi aloo adhraki/Tawa Veg/Veg au gratin
Dal
Yellow/Black/Chh
ole/Rajma
Yellow Dal Tadka/Dal

Makhani/Amritsari Chhole
Rice
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
1
3
Plain/Pulao
Peas Pulao
Nan/Roti/Paratha Baby nan/plain roti/lachha paratha
1
2
1
1
Dessert

Mix/Chilly
Roasted
Mint/tomato
Kesari Jelebi with rabdi/Fresh fruit
platter/IceCream
Soup
Salads
Main Course
Non-veg dishes
Vegetarian dishes
66
Indian/Conti
OPERATIONS
Social Menu Elite
Theme menus/Multi Cuisine Menus/Out of the box live counters/Designer
Menus
Items
Starters
Type
Description
Sample Items
Shawarma Counter/Sheesh
8 starters hot
tandoori/grilled/fried/baked taouk counter/Galowti Kebab
& cold
Corner
4 veg and 4 Mix of hot and cold starter
non-veg
with seafood
Grilled/Tandoori Prawns/Pink
Salmon Rosettes/Chicken
Galantine
Seafood Tapas Bar/Cheese
fondue stations
Soup
Salads
1 to 2
oil based/cream based/1
low fat/chaat
Anti pasti assortitti/ Lab

Kai/Mixed seafood salad
Cold Cut Platter with

assorted breads
Cottage cheese & bell pepper terrine/ Mezze

platter/Caesar Salad-live
Cheese Board
Bread Display: Multigrain/Rye/Ciabata/Focaccia/

Whole Wheat/Garlic
Assorted Cheese Board (4
varieties)Camembert/Brie/Edam/Emme
nthal with accompaniments
Main Course
Non-veg dishes
Roasted pumpkin soup with

basil/Khau swey counter/Hot
consomme shots/Shorba
counter
gravy/drygrilled/fried/roasted
Seafood Teriyaki
counter/Indian Coastal
counter/London Mix Grill
Counter
Nalli ki nehari/Mugh Methi
malai/Paupiette of pomfrets
in paprika and white wine
Tawa Keema/Gurda/Kaleji
counter
Vegetarian dishes
Vilaiti Subz Tawa/ Paneer aap

Gravy/Dry/Baked/Roasted ki pasand-live/ Subz Miloni/
Mirch Ka salan/
Paneer pasanda/Bharwan
Lahori Aoo/Teen Khumb hara
pyaz
Operation
OperationManual
ManualI IMayfair
MayfairBanquets
Banquets
67
Dal
Rice
Yellow/Black/Chhole/
Rajma
Dal Tadka -Balck & yellow dal - live/

Amritsari Chhole Kulche/Dal Makhani in
Khullar
Biryani
Counter/Kashmiri
Pulao
Gosht aur Subz Biryani counter/ Mayfair

Khaas Khullar Biryani
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
3
3
3
2
Dessert
Nan/Roti/Paratha
Indian/Conti

Baby nan/Lasooni Naan/plain roti/lachha
paratha/Pudina paratha/Missi roti/Mirchi roti
Mix/Chilly
Mint/tomato/Morobba
Strawberry and Kiwi Tarts/ Tiramisu/Crme
Brule -live/ Crepe Station
Baskin Robins Sundae Cart/ Assorted
frozen desserts/Mithai Tawa/Malpua Rabdi
Kulfi Bar/Chocolate Fountain
station/Chocolate fondue station
68
OPERATIONS
Social Menu Elite
Theme menus/Multi Cuisine Menus/Out of the box live counters/Designer
Menus
Items
Type Description
Sample Items
Starters
8 starters tandoori/grilled/fri
hot & cold ed/baked
Mix of hot and
4 veg and 4
cold starter with
non-veg
seafood
Soup
Salads
1 to 2
clear/thick/broth
veg
oil based/cream
based/1 low
fat/chaat
Cold Cut Platter
with assorted
breads
Cheese Board
Shawarma Counter/Sheesh taouk

counter/Galowti Kebab Corner
Grilled/Tandoori Prawns/Pink Salmon
Rosettes/Chicken Galantine
Seafood Tapas Bar/Cheese fondue stations
Roasted pumpkin soup with basil/Khau
swey counter/Hot consomme
shots/Shorba counter
Anti pasti assortitti/ Lab Kai/Mixed
seafood salad
Cottage cheese & bell pepper terrine/
Mezze platter/Caesar Salad-live
Bread Display: Multigrain/Rye/Ciabata/Focaccia/Whole
Wheat/Garlic
Assorted Cheese Board (4 varieties)Camembert/Brie/Edam/Emmenthal with
accompaniments
Main Course
Non-veg dishes
Vegetarian dishes
Dal
gravy/drySeafood Teriyaki counter/Indian Coastal

grilled/fried/roastcounter/London Mix Grill Counter
ed
Nalli ki nehari/Mugh Methi
malai/Paupiette of pomfrets in paprika
and white wine
Tawa Keema/Gurda/Kaleji counter
Vilaiti Subz Tawa/ Paneer aap ki
Gravy/Dry/Baked/
pasand-live/ Subz Miloni/ Mirch Ka
Roasted
salan/
Paneer pasanda/Bharwan Lahori
Aoo/Teen Khumb hara pyaz
Dal Tadka -Balck & yellow dal - live/
Yellow/Black/Chh
Amritsari Chhole Kulche/Dal Makhani in
ole/Rajma
Khullar
69
Rice
Indian Breads
Accompaniments
Curd Preparation
Achar
Papad
Chutney
3
3
3
2
Dessert
Biryani
Counter/Kashmiri
Pulao
Nan/Roti/Paratha
Indian/Conti
Gosht aur Subz Biryani counter/

Mayfair Khaas Khullar Biryani
Baby nan/Lasooni Naan/plain roti/lachha paratha/Pudina paratha/Missi
roti/Mirchi roti
Mix/Chilly
Mint/tomato/Morobba
Strawberry and Kiwi Tarts/
Tiramisu/Crme Brule -live/ Crepe
Station
Baskin Robins Sundae Cart/ Assorted
frozen desserts/Mithai Tawa/Malpua
Rabdi
Kulfi Bar/Chocolate Fountain
station/Chocolate fondue station
70
OPERATIONS
Items
Type
Description
Sample Items
Soup
Salads
oil based/cream
based/1 low fat
Non-veg dishes
Vegetarian dishes
Gravy/Dry/Baked
Palak Paneer /Achari aloo/Baked

corn & spinach
Dal
Rajma
Rice
Plain/Pulao
Peas Pulao
Farinacious
noodle/pasta
Indian Breads
Nan/Roti/Paratha
Main Course
Accompaniments
Curd Preparation
Achar
MIx/Chilly
Papad
Roasted
Chutney
Mint/tomato
Dessert
Indian/Conti
Gulab Jamun/Mousse
71
Premium Conference Menu Structure

Items
Type
Description
Soup
Salads
oil based/cream based/1

low fat
Cold cuts, bread display
Sample Items
Assoreted cold cuts/ fish
terrine/Chicken roulade
Healthy bread selection:Multi
grain/Rye/Foccacia/Ciabata
Main Course
Non-veg dishes
Murgh Makhani/Tawa Keema/

Grilled fish
Vegetarian dishes
Gravy/Dry/Baked
Palak Paneer /Achari aloo/Baked

corn & spinach
Dal
Rice
Plain/Pulao
Farinacious
noodle/pasta
Indian Breads
Nan/Roti/Paratha
Peas Pulao
Baby nan/Plain roti/Khasta
roti/lachha paratha
Accompaniments
72
Curd Preparation
Achar
MIx/Chilly
Papad
Roasted
Chutney
Dessert
Mint/tomato
Gulab Jamun/Chocolate Mint
Tarts/Baskin Robins Sundae
Station
Assorted Fresh Fruits Platter
Indian/Conti
OPERATIONS
POWER LUNCHES
Items
Type
Description
Sample Items
Coolers/Smoothies
Yoghurt based/fruit
based drink
Seasonal Fruit
smoothie(Mango/Banana/Strawbe
rry)/ Cucumber & Mint Cooler
Soup
Salads
oil based/cream
based/1 low fat
Caesar Salad - Live/Chef's

Combo Salad Bar/Assorted
Gourmet Greens
Russian Salad in cucumber cups/
Pan roasted vegetables with herb
dressing
Cold meat platter with focaccia
bread and low fat butter
Main Course
Dessert
sandwich/kathi rolls
Assorted finger sandwiches-veg

and non-veg in whole wheat
bread
(2 veg/2 non-veg)
Paneer Kathi Roll/Chicken Kathi

Roll
light desserts
Fresh Fruit Platter/ Fresh Fruit

tarts/Crme Caramel/Ice
Cream/Kulfi
73

Items
Type
Description
Sample Items
Soup
Lemon Corainder/Cream of
broccoli/Spinach & corn broth
Salads
oil based/cream
based/1 low fat
spinach
Non-veg dishes
Vegetarian dishes
Gravy/Dry/Baked
Palak Paneer /Achari

aloo/Baked corn & spinach
Dal
Rice
Plain/Pulao
Farinacious
noodle/pasta
Indian Breads
Nan/Roti/Paratha
Curd Preparation
Achar
MIx/Chilly
Papad
Roasted
Chutney
Mint/tomato
Dessert
Main Course
74
Rajma
Indian/Conti
Peas Pulao
Lasagne Napolitaine/Veg fried
noodles
Baby nan/plain roti/lachha
paratha
Gulab Jamun/Mousse
OPERATIONS
Social Menu Structure
Any 3 Live Counter-Starter/Main Course/Dessert
Sample Items
Items
Type
Description
Starters
Soup
6(3veg/3non tandoori/grilled/fried/ba Murgh Lasooni Tikka/Shaami

veg)
ked
Kebab/Fish fingers
Achari Paneer Tikka/Veg
Hot and cold starters
Galouti/ Cheese Wraps
Canapes, Bruschetta,
Crostini, Mousse
1 to 2
Roasted Bell Pepper Soup/

Chicken and Lemon grass
oil based/cream
based/1 low fat/chaat
3 to 4
Gravy/Dry/Baked
Dal
Yellow/Black/Chhole/R
ajma
Yellow Dal Tadka/Dal

Makhani/Amritsari Chhole
Rice
Plain/Pulao
Peas Pulao
Indian Breads
Nan/Roti/Paratha
Baby nan/plain roti/lachha

paratha
Curd Preparation
Achar
Papad
Chutney
1
2
1
1
Dessert
Salads
spinach/Aloo anardana
Main Course
Non-veg dishes
Vegetarian dishes
Methi Murgh, Rarra

Gosht,Amritsari fish
Kadhai Paneer /Gobhi aloo
adhraki/Tawa Veg/Veg au
gratin
3 veg + 1 potato dish
Indian/Conti

Mix/Chilly
Roasted
Mint/tomato
Kesari Jelebi with
rabdi/Fresh fruit
platter/IceCream
75
Value Menu
Items
one cuisine
Type Description
Soup
Salads
Sample Items
clear/thick/broth Lemon Corainder/Cream of broccoli/Spinach

veg
& corn broth
oil based/cream
Green Salad/ German Potato salad
based
Main Course
Non-veg with
bones with gravy
Gravy/Dry
Non-veg dishes
Vegetarian dishes
Dal
Yellow/Black/Chh
ole/Rajma
Rice
Plain/Pulao
Peas Pulao
Indian Breads
Nan/Roti
Baby nan/plain roti/missi roti
Curd Preparation
Raita or Plain curd
Achar
Mix/Chilly
Papad
Roasted
Chutney
Mint/tomato
Dessert
Indian/Conti
Chicken Kolhapuri, Mutton roganjosh

Palak Paneer /Achari aloo/Veg Jalfrezi
Gulab Jamun/Ice cream/Triffle pudding
centralised food products

kebabs
procured from square meal bangalore

2 kg packets in frozen stage, delivered by refrigerated vans fron bangalore
minimum order of 500 kgs
delivery time: 15 days
ALL THE KEBABS PROCURED ARE BONELESS
STORE IN DEEP FREEZER
TO BE THAWED IN TRAULSENS OR WALK IN COOLERS FOR 2 DAYS PRIOR TO USE
presently 3 varieties
CHICKEN TIKKA- BREAST & LEG separate IN CUBES

MALAI KEBAB- BREAST & LEG separate IN CUBES
NEUTRAL BREAST & LEG separate IN CUBES & WHOLE
INGREDIENTS INCORPORATED IN THE KEBABS

BRINE SOLUTION & THE MARINADE POWDERS PROCURED FROM SYMEGA IN KERALA
COOKING PROCEDURES
ALL THE KEBABS NEED TO BE COOKED IN A TANDOOR FOR NOT MORE THAN 10 MINUTES AND A
BASTING SAUCE COMPRISING
OF OIL AND
GINGER GARLIC PASTE NEEDS TO BE APPLIED WHILE COOKING. tHIS WILL KEEP THE KEBABS
MOIST AND JUICY.
76
OPERATIONS
OUTSOURCED GRAVIES:
Makhani
White
Brown
Chopped Masala
All Indian main course dishes can be prepared from these basic sauces Can be stored in room temperature in
sealed condition Shelf life of 1 year.
DESSERTS: STILL IN PROCESS FROM OUR OWN SISTER COMPANY RICH KWALITY
77
standard recepes
78
OPERATIONS
CHECKLIST FOR KITCHEN PRE-FUNCTION (Sous Chef)
SR. #
ACTIVITY
Were the F P Is checked for the day
was the F P checked for the next day.
was the perishables & dry stores been ordered.
can the leftover from last function could be utilised.
did the chef incharge received the perishibles.
was the quality of the raw materials upto the set standards
can the nonavailable raw materials be made avaiable.
are electrical & mechanical equipments functioning properly.
9
10
was the concerned department aware of the non functioning

eqpt.
was the kitchen clean during function.
11
was there a check on pilferage spoilage & wastage.
12
was the hygine level maintained.
13
was the walkin coolers well set & cleaned
14
was the butchery been kept hyginically.
15
was the staff present according to the roster
16
was the staff well groomed
17
were the food pans cleaned properly.
18
was the buffet layed out.
19
did the chef incharge layed out the salad & dessert counter.
20
was the food well garnished & hot for the sitdown.
21
was the live counter well organised.
22
was the food & the staff at live counter is presentable.
25
was the food picked up at the right temp.
26
was the food been refilled as per the standards.
28
was the food well garnished.
29
was the food on the buffet frequently checked.
30
was the starters not overloaded in the hot case.
31
did the flow of the starters was balanced.
32
was the rotis picked up were hot & soft.
33
was the host well attanded during the function.
34
was the buffet food cleared & properly stored
35
were the props got back to kitchen.
STATUS
Yes
REMARK INITIALS
No
79
CHECKLIST FOR KITCHEN HYGIENE (Unit Chef)

SR. #
ACTIVITY
STATUS
Yes
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
4.give the duties to the staff as per the requirement of the

function
16
17
18
19
5.whether staff starts working on time.

6. is staff working according to the function.
7. whether the staff sugg. & requirements been met.
8. no abbusing language in kitchen.
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
80
Staff.
1.Whether staff has come on their respective duty
timings in the kitchen
2.whether the grooming and hygine of the staff meets the
kitchen standard
a) hair cut (no loose hair out of the cap.)
b) nail (nail cut & cleened)
c) body odour
d) cleaned uniform
e) shoes polished.
f) ears cleaned
g) shaved properly
h) no open cuts & wounds
i) cold & cough suffering staff should not intract
with food.
3.was the staff briefed regarding the menu & sp. Instruction
if any.
Hygine.
1. basic kitchen hygine
a) staff grooming.
b) kitchen floors & tiles.
2.whether walkin coolers and deep freezers cleaned properly
3.was the food kept in walk in were covered
4.was the raw food stored in the lower shelf of the walk in
5.wether the food has been covered to avoid cross contamination
6.was the floor of the walk in always kept dry
7.was the veg and non veg kept seperately
8.was the veg food kept in lower shelf and meat in upper
to avoid the cross contamination.
9.was the garde manger and butchery always cleaned
10. are the chopping boards different for the veg. & non.
veg
11.were the sinks always cleaned
12.whether the dry and wet garbage procedure been followed
13.whether the schedule for deep and spring cleaning been
followed
14.was all the water outlet cleaned properly
15. is K2SO4 kept for the cleaning of hands & knives.
REMARK
No
INITIALS
OPERATIONS
41
42 Inventory
43 1.whether the leftover from previous function can be utilised
44
3.was the quality and quantity of the raw material checked before
indenting
45 3.was the fp checked for the next two days

46 4.were the orders placed according to the fp
47
5.was the quantity and quality of the butchery checked before

indenting
6.was the indenting of the food item which need to be outsourced

is done
7.whether there is a follow up with the purchase dept.regarding
49
the raw materials
48
50 which has not been received

51 8.is cost controlled fp wise
52 9.whether overproduction pilferage and wastage under control
53 10.was dry stores ordered once in a day
54 11.was the materials received on standard timings
55
56 Equipment
57 1.was the cleaniness of walkin and deep freezer been checked
58
2.was the electrical equipments and gas burners functioning

properly
3.whether temperature of the walkin and deep freezer maintained

properly
4. whether maintainance dept. checked all the equipment accord60
ing to the check list.
59
61 5.whether all equipment servicing procedure being followed

62
63 Utility
64 1. whether all utility staffhas reported on duty as per their roster
65 2. whether the wash up area is cleaned
66 3. was the proper soap solution used for cleaning
67 4. whether garbage drums is having the garbage bags
68 Co - ordination
69 1.is there any coordination with the sales regarding the planning
70 & do value addition
71 2.whether fps released on time
72 3. are ammendments & IOC released on time whether required.
73 4.whether there is coordination with service regarding
74 pick up timmings
75
5.is there a coordination with the service team for the flow of
event
81
Guest's Check list format
Buffet
Time
:
Location :
Date:
Sl.
No.
1
2
3
4
5
6
7
8
9
10
11
12
14
15
16
17
18
19
20
21
22
23
24
25
26
27
29
32
33
35
36
38
39
40
41
42
43
44
Checklist
Buffet
1. was the buffet well balanced and well placed
2. was the color combination well done
3. was the food on the buffet served hot
4. was the texture of the food good&upto the mark
5. did the food tasted well
6. were the accompaniments like roti and rice was hot
7. was the food on the buffet well garnished
8. did the refilling of the food happened on time
9. was the veg and non veg dishes well seperated
Props
1. were the props well matched with the theme of the buffet
2. were the props well placed on the buffet
3. were the props well cleaned and wiped
4. was there an innovative effert on the props
5. were the props well highlighted
Starters
1. was the platters for the starters well presented
2.was the starter served with the appropriate dip
3. were the texture of the starters right&appropriate
4. were the starters served hot
5. were the starters circulated in balanced manner
6. did the starters circulation happened to be smooth
7. was there any pilferage in front of the guest
8. was the dip bowls properly clean no marks of spilling
9. was the taste&temp.maintained throughout the function
Salads and Cold cuts
1. was the salad section the most beautiful section on the buffet
2.did the salads looked fresh
3. was the lettuce based salad freshly tossed to keep the lettuce firm
and crisp
4.were the props& the salad arrangenent well matched
5. did the cold cuts looked freshly sliced& hygeinic
6.was the temperature of the cold cuts perfect
7. was the mirror of the cold cuts clean
8. were the cold cuts well arranged with the garnishes
9. were the salads garnished and synchronized
45 Live Counters
46 1. was the live counter well highlighted on the buffet
47 2. was the counter well equipped
48 3. did the counter looked well organised
49 4. was the counter looking clean
50 5. was the person on the counter well groomed
82
YES
NO
Remarks
OPERATIONS
51 6. was the counter under a easy reach of the guest
52
7. was the person on the counter able to commute or there was a

assistance required from the other staff
55 8.was the counter too crowded

56 9. was the food from the counter easily dispensed
57
58 Dessert counter
59 1 did the dessert counter has its separate identity
60 2.was there any difference between hot & cold desserts
61 3. were the cold dessert well garnished and arranged
62 4. was the proper props and satin placed on the Dessert counter
64 5. was there an assistance on the counter for service
83
SL. NO. CHECKLIST FOR ORDERING
YES
NO
REMARKS
YES
NO
REMARKS
1Check Sales Forecast for next 48 hours

Check balance of raw perishables in walk in,
2
freezers, and kitchen
3Check balance of provision and groceries
4Check Menu and rates
5Take out budgeted RM cost for the function
Check the auto indent through menu engineering
6
in the system
Do the indenting seperately for grocery and per7
ishables
8Give indent to stores 24 hours before the function
On every Friday do ordering for Sat / Sun/Mon as
9
there is no supply on Sundays
SL. NO. CHECKLIST FOR RECEIVING
1Check receiving of perishables as per the indent

2Check the weighing scale
3Check for weight
4Check for quality and hygine
Check whether meat, poultry and dairy are in the
5
right temperature
Veg and non veg perishables received and kept in
6
separate containers
Receiving Temperature for dairy-4-6 degC/meat 7
5-8 deg C/poultry-5-6deg C/fish-4-5degC
SL.NO. CHECKLIST FOR HIRING
1Check menus for next 48 hours

2Check whether indoor or outdoor function
Plan equipment as per the buffet layout and the
3
menu
4Check in house inventory
5Make requisition to stores 24 hours in advance
84
OPERATIONS
Checklist for the CDP
SR. #
ACTIVITY
STATUS
Yes
1
2
3
4
5
6
7
8
REMARK
INITIALS
REMARK
INITIALS
No
Check the walkin coolers

Check the staff on duty as per the monthly duty Roat
Check the Mis-en-place for the day's function
Coordinate with all the Head cooks for the smoothe functioning of
the kitchen
Brief the Head cook regarding the production of the food
Discuss with the Exec.Chef for the planning of the Leftovers or
Over produced goods
Give duties to staff as per the requirements of the function
Take rounds of the Buffet & check the food presentation while
function is going on
Checklist for the Head Cook

SR. #
ACTIVITY
STATUS
Yes
1
2
3
4
No
Check the walkin coolers

Check the Mis-en-place for the day's function
Check the previous day's leftovers & report to the Chef on duty
for reusing the leftovers
Pick up the dry stores
Make the Mis-en-place for the day's function & give the handover
to the next shift
Check the quantity of food to be prepared for the function to help

reduce the over prodution & leftovers
7
8
Maintain the hygiene & cleanliness in the kitchen

Maintain the food standard as set by the Exec.Chef
Before the Buffet pick up, the quality of food is checked by the
Exec.Chef
10 While doing the Mis-en-place, keep the wastage to the minimum

11
All perishable Mis-en-place are kept in the walkin cooler, in trays

with Kleen warp,to avoid grem contamination
12
The Vegetables are kept in the upper shelf & the Raw meat in the
lower shelf
13
Report to the Chef on duty for the up keep of the kitchen equipments & proper functioning
85
New Mayfair Unit Kitchen Staffing for functions upto 500 pax
Positions
Exec. Unit Chef
Sous Chef
Chef de parie
Commis-I
Commis-II
Commis-III
Total Staffing
no.
1
1
1
6
6
5
20
salary
40-50 K
25-30 K
12-15K
8-10 K
5-7 K
4-4.5K
80 k -1 lac
CASUAL HIRING RATIO @ RS.350-450 PER CASUAL
86
300 pax
3 live counters
2 roti counters
5 casuals
500 pax
3 live counters
2 roti counters
7 casuals
700 pax
4 live counters
3 roti counters
12 casuals
1000 pax
4 live counters
4 roti counters
15 casuals
FOOD AND BEVERAGE OPERATIONS

Scope of Work
Operations
Exceed guest expectations by adding value to the guests function experience

Raise the level of service to be beyond the reach of the competitors
Add wow factor to every activity of food & beverage service
Extend courtesies to improve bonding with guests
Food
Present food to guest to satisfy the appetite of the eye
Personnel
Establish colleagueship to achieve a team
Sales
Every operations staff is a sales staff . You deliver & hence retain customers
87
Organisation chart
City Head
Sales
Unit Head
Kitchen
Operations Manager
Housekeeping / Maintenance /
Stewarding
Purchase / Stores
Asst Manager
Securtiy / Valets
Accounts
Captains
barman
HR
IT
Stewards
Asst stewards
Trainees/ casuals
Fixed Cost
Ideal Staffing
Category
Operations Manager
Asst Manager
Sr Captain
Captain
Steward
Trainee Steward
Housekeeping Sup
Housekeeping Att
88
Nos
1
2
2
2
12
12
1
8
Budget
25000
18000
12000
10000
6000
4000
8000
5500
Total
25000
36000
24000
20000
72000
48000
8000
44000
277000

KEY RESULT AREAS
JOB DESCRIPTION
Job Title: Unit Operations manager
Department: Operations Department
Reports To: Unit Head
Approved By: C.O.O
SUMMARY:
Works with the unit team to ensure effective operations of the banquet unit, enhances customer experiences
and ensures unit profitability of the store by undertaking the following role
REVENUE TARGET
Responsible for achievement of targeted EBITDA (+ / - 5 %)
Work with the unit sales team to ensure a "wow" factor experience for guests coming to book functions in our
sales office
present competition surveys to the team every month
Implementing systems to ensure the customer satisfaction levels are high and complaints are not more than
5%.
CUSTOMER SERVICE
Monitor Service standards through accurate implementation of checklist
80 % score in Mystery Audit Report
Ensures Mayfair Experience for all customers
Interacts with host of the functions of all parties on a daily basis or when required
Analyses customer feedback and presents during the weekly dept. meeting
Uses telephone and personal contacts to enhance customer loyalty
80 % score in the Guest Feedback Form
COST RATIONALIZATION
ll costs to be maintained below the budgeted Expenses to increase profitability
Is responsible and accountable for the unit profitability
Audits ordering cycles for all stock and consumable items
Continuously innovates to lower costs especially direct costs (COGS) along with the chef
Keeps variable costs such as casual labor and equipment hiring in sync with stated parameters
Ensure all fixed costs are in sync with the revenues and take corrective action immediately when required
Make in unit processes to ensure daily and weekly monitoring of costs with key people responsible for that
costs
Plan the cost control procedures every quarter in advance
PRODUCT QUALITY
Conceptualize , Innovate and implement new set ups and enhance customer experience keeping on par with
latest trends in the Industry
Is responsible and accountable for the overall adherence to standard procedures
Develops in store systems to audit and control quality of product in terms of sales team, service, food and
ambience.
Ensure with unit engineers that the ambience and upkeep is of the highest standard
TRAINING
Conducts on job training and store familiarization for new team members
Conducts Briefings on a daily basis
Conducts one to one feedback sessions with all staff in the unit on a regular basis
Gives feedback to junior managers for additional training or any other training requirements
STANDARD PROCESS ADHERENCE
Ensures timely and proper reporting of monthly data to the Unit Head.
Drives the in store training programs.
Ensures accuracy and timeliness of all procedural work done by the assistant manager and HLP reports.
89
Functions including housekeeping, maintenance, Valets & operations and stores responsibility rests with the
unit operations manager.
High School or equivalent
technical education in hospitality industry
Hotel Industry/ Food Industry experience background is preferred
1- 2 years experience as a operations manager in a restaurant/hotel/ banquet business with a turnover of minimum 4 crores
SKILLS ESSENTIAL
English
Results Oriented
Planning & Organizing
Team Leading
Customer Focus
Attention to Detail
High energy levels to lead from the front
Hours of Operations
As per Business requirements
90

F & b OPERATIONS FLOW CHART
Obtain weekly
forecast from sales
Duty char
WEEKLY
casual requirement
for the week
weekly breifing
Receive FP's for functions

2 days before
function date.
2 DAYS
BEFORE
FUNCTION
Hired Material
Indent
stores material indent
purchase indent
ONE DAY
BEFORE THE
FUNCTION
1. confirm function details/ ammendments to FP

2.confirm purchase & hired material receipt
set up check
briefings/ function
duties
meet, greet host
During function
function
supervision
billing &
feedback
function wind up
Chalan to Accounts
Post Function
guest feedback to sales
consumption reports to
costings.
De-briefing to staff
91
OPERATIONS MANAGERS ROUTINE AND DEPARTMENTAL PROCESS

WEEKLY
1
2
3
4
5
6
Admistrative
obtain aweekly sales update on every Mondayprepare duty roaster for the week on the basis the weekly updates
update yourself on weeekly sales update every day
team leaders to obtain FP's for their function atleast two days in advance
submit duly signed indent for routine items atleast two days in advance
check all FP's for correctness in details contact sales in case of queries same day
1
2
3
4
identify all material to be outsourced

plan all hired material inward & outward schedule staff accordingly
identify non routine requirements for the function & highlight their need
plan procurement of non routine items through purchase
plan casual staff for the week & forward requirements to concerned agencies
HIRE PURCHASE
CASUAL STAFF PLANNING

FUNCTION PLANNING
1
2
3
meet chef for execution plan for all function

assemble all staff to brief on functions of the week & duties, sp.requiremments, schedules
de brief staff on the week gone, acknowlegde in meetings good jobs done.(reprimand in office)
DAILY
ADMINISTRATIVE
1
2
3
4
5
6
7
forward guests feed back to all concerned

check for all challans recd correctly to accounts
tally consumption reports to balance of all indents forward consumptions for costing reporsts
follow up recpt of indents from team leaders for prospective functions
receive indents, check & sign
check for all FP's due with the sales receive them as per the weekly projected
check for any last min brief on current functions with the sales
1
2
3
4
5
6
cordinate with chef for all setups for current function

pass all last min intructions to ops team in a shift brief
check set ups & all outsource agency reqmt(like ice ) in order
check setup progress
call for briefing before function
conduct briefings & necessary check on service personnels
1
2
3
4
5
6
7
8
9
10
11
12
introduce self to the host & exchange nos if not done previously
monitor function progress
staff allocation & circulation for starters ensure no overloading of platters/ hot starters
food pick up on time & its temp
food refilling & fuel replacement
buffet hygiene
plates replenish & salad replenish
staff conduct
inquire on guests for any requirment or feed back
monitor plate wash area for correct stacking & washing process.
monitor segrgation of hired equipment
brief wind up duties.
monitor casual staff payment routiine
FUNCTION PLANNING
DURING FUNCTION
OTHER
92

2
3
4
5
6
7
8
9
10
11
12
monitor staff timmings, personal hygiene,

monitor staff on adherence of service stds as per trainings
monitor store for neatness & stacking
identify staff for any training needs
identify staff for promotional reccommendation
monitor manintenance of all venues & equipment.
take stock periodically
identify restockimg items & any new equipment requirement for purchase
continous laison with sales for any last minute bookings
assist sales in venue tours & set requirements of guests
audit & attest all casual, Hired & purchase bills & apportion them as per the function requirement
93
OUT DOOR CATERING PROCESS

DAY PRIOR
Admistrative
1
2
3
Obtain FP's for their function atleast two days in advance

submit duly signed indent for routine items atleast two days in advance
check all FP's for correctness in details contact sales in case of queries same day
1
2
3
4
identify all material to be outsourced

plan all hired material inward & outward schedule staff accordingly
identify non routine requirements for the function & highlight their need
plan procurement of non routine items through purchase
Hire purchase
Casual staff planning

1
2
3
4
casual staff for loading

casual staff for mise en on venue
casual staff for set up, service & wind up
loaders for hired material return.
1
2
3
4
5
6
stackable material aligned to the tempo peripheri

small equipment & hand tools in the center stacked in their containers
heavy material nearest to the unloading point
load against checklist
food service & set up equipment in the first trip
All food to reach venue 1 hr function time
1
2
3
4
5
6
cordinate with chef for all setup & transport planning

brief staff on function planning & schedule
Outsource agency reqmt(like ice ) in order
check setup progress
call for briefing before function
conduct briefings & necessary check on service personnels
1
2
3
4
5
6
7
8
9
10
11
12
DURING FUNCTION
introduce self to the host & exchange nos if not done previously
monitor function progress
staff allocation & circulation for starters ensure no overloading of platters/ hot starters
food pick up on time & its temp
food refilling & fuel replacement
buffet hygiene
plates replenish & salad replenish
staff conduct
inquire on guests for any requirment or feed back
monitor plate wash area for correct stacking & washing process.
monitor segrgation of hired equipment
brief wind up duties.
1
2
3
4
5
6
7
monitor casual staff payment routiine

challan to accounts
material returned to store & stacked
audit & attest all casual, Hired & purchase bills & apportion them as per the function requirement
consumption reports
Breakage/ loss reports
De- breifing
Transport & loading
FUNCTION PLANNING
POST FUNCTION
94

Briefing is more than what one defines & confines it to usually.
Sr. no
1)
Briefing
When
Weekly Briefing
Taken by
Agenda
Manager
1) Last week review,

2) Weekly projected
3) Duty chart for the week
4) Leaves
2)
Daily Briefing
At the start of the

duty timing
Team leader
1) Staff timing
2) Duty allocation
3) Functions of the day
information
3)
Function Briefing
a) Master briefing
1Hr before the

Function
Function In
charge
1) Function detail
core team intro
3) General instructions
4) Grooming
5) Waiters kit
6) Section allocation
b)Section Briefing
After Master briefing
Section In
charge
1) Grooming
2) Detailed information
about menu item in the
section
3) Brief about section
4) Duty allocation
4)
Debriefing
a) Managers
Debriefing
Next day of the

function, before
daily briefing
Manager to cap- 1) Brief about the last.

tain
Function happening
2) Evaluation of the performance
3) Next function planning
b) Captains Debriefing
Next day, During

daily briefing
Captain to staff
1)Evaluation of the performance

2) Appreciation/ rectification
of performance
95
DUTY CHART
TEAM-A
DATE
96
TEAM-B
TEAM-C
TEAMS
TIME
TEAM-D
FUNCTIONS
STORE TEAM
KHANDU
C.C.

Sr No
ACTIVITY
Administration
Log book checked and signed

Take Handover
Check FP and Ammendments
Emails / Memos updated
Check staff roster
Check Back Areas
Indents made & authorised
Staff Scheduled
Staff Attendence
Briefing
Grooming Check
Staff Allocation
Briefings and meeting for the day
Staffing & function

briefing
Catering college staff report 2 hrs prior

Master briefing 45 mins before function
staff by the station 1/2 hr, prior
Housekeeping
Carpeted areas vacuumed

Carpet stained
Tabletops polished
Brass surfaces polished
Marble surfaces polished
Potted plants fresh and in place
Dusty surfaces to be cleaned
Sufficient linen for operation
Outside Area Clean
Board to Read Placed and Cleaned
Foyer & Reception Area Clean
Toilets are Cleaned
Furniture Clean
Placed Dust Bin / Ash Tray Clean
Chair Covers Clean
Air Freshner Used
Brasso Polishing Done
Area Cleaned After Function
Garbage Area Clean
Maintenance
Temperature is correct
All grills are wiped off from dust
Sufficient airflow
No dripping from air con
Bulbs Fused Replaced
Air Conditioning ON
Music Is on
Dance Floor Placed if Applicable
Lights Put to decore buffet
All Plug points in working condition
All switches and appliances working
Utilities
Water supply
Lighting level correct
Are fixtures in place
Are surfaces free of dust
Health and Safety
Fire exits clear of obstruction

Fire exits sign lit
Emergency lighting working
All fire fighting equipment in place
SHIFT MANAGER
YES NO
REMARKS
97
and not expired

9
Function Setup
Setup as per floor plan

All set up complete an hour before
The function starts
All food counters have stain free
& untorn frills
Frills match dcor
Venue cleared at least 2 hrs before
The function time.
Napkins well stacked, stain & smell free
Plates dry & odour free
Buffet tags appropriate & spelt correct
Board to read placed correctly
Board to read spelt correctly
Buffet signages placed correctly
Buffet signages spelt correctly
Salad & live counter equipment cling wrapped
Were the dessert counters stacked with tissues
Buffet sturdy
Clearance & dust bins placed
Fuel & hot water- under/ in the food pan
Tissues on counters
Starter mise en 2 X no of staff allocated
Chafing dishes (menu & pax specific)
Plates, spoons on counter for min guarantee
Final set up check 1/2 hr prior
Ice received 1 hr before function time
10 Bar Area
Counter clean and not sticky

Sufficient bar supplies
Chipped or stained glassware
Garnishes sufficient and fresh
Sufficient stock of all beverage items
Lay out as per specification
11 During Function
Guest greeted
Self introduction
Set- up run through- with host
Food pick -15 mins before meal time
Fuel recheck every 1/2 hr
Kitchen food stock check after
75% plates consumed
Buffet hygeine
12 Billing
Billing done as per FP

Calculator used
Guest comments cards filled
Pen offered
13 Post function
Challans to accounts
Consumption reports to costing
Comments book to ops Manager
Log note entered
Venue clearance
De briefings
maintanence checks
scrap to stores for sale
hired equipment returned
Manager's Signature
98

SHIFT MANAGERS CHECK LIST
All employees are to follow the following basic rules of service in their day-to-day responsibilities:
Guests are always to be greeted and seated

Guests are to be seated only on clean, fully set-up tables
When using a set-up table for 4 pax for a party of 3 guests, the 4th mis en place must be removed
once the guests have been seated.
Chairs must be pulled for all guests when seating
Present appropriate menus when seating the guest
Greet the guest when approaching tables
Stand straight when taking guests order
Guest orders should always start with ladies first
Always repeat order to guest
Serve the ladies first
As a rule, serve guest from the right and clear from the right
Change ashtrays with two or more cigarette butts present
Handle silver flatware from the handle
Handle chinaware by the edge
Always handle glassware at the stem or base
Never place your thumb on the plate
Carry silver, china, linen, and glassware on a clean tray when approaching guest table.
Never walk past tables with dirty dishes without clearing them
Dishes should not be stacked too high on the trays
Pre-dinner drinks or wines are to be offered as soon as the guest is seated
Always-open wine bottle in front of a guest
Leave white wine bottle in ice bucket after opening
Display the label and repeat the name of the wine when presenting to guest
Desserts must be offered after a la carte dinners
Coffee and a selection of teas are to be offered when taking dessert order
Cream and sugar are to be placed on the table before coffee/tea is served
Coffee must always be served fresh
Trays with dirty dishes must be immediately removed from the public area to the kitchen
Dirty dishes are to be cleared only after everyone at the table has finished that course (a la carte)
Checks are always to be presented in the check folder
Checks are to be presented to guest when they have finished dining
Tables are to be reset as per tabletop specifications as soon as guest departs
All guests must be given a salutation as they leave the restaurant
Always up sell and communicate with the guest, don't be passive
Birthday party
1.
Pre- event duties

Board to read, to be checked both in the Banquet reception and the function area
Interior dcor done through the agencies to be checked
Set up to be checked as mentioned in the FP
Check if cake trolley is properly decorated & all equipments are kept on the trolley
Check if the cake knife is properly decorated as per specification
Keep candles & match box ready
Audio visual equipment if required to be checked and in place
Coffee station/ Beverage station in the pre-function area to be set as per the FP
2. Awaiting arrival of guest

Bottled water to placed on the water station ( or water glasses filled as per the guest request)
Coffee station/Beverage counter manned
Hot/ cold towels for the invitees
Beverage station/ Coffee station to be manned
Arrival of host/guest coordinator for the day
99
Manager and Captain to greet the host at the entrance

Walk through the set up for confirmation, changes if required to be executed
Timing of the cake cutting is very important
Programme for the day to be discussed
General staffing , key areas of placement to be discussed
3. Pre-meal Drinks
Pre-pour beverages
Set ashtrays and tit bits on cocktail rounds
Greet and welcome the guest.
Verify name of event that guest is attending
Direct guest to reception
Offer assistance with guest's belongings
Serve beverages and canaps
Constantly monitor maintenance of beverage and canap service
Pre-pour ice water where applicable
4. Event
Coordinator gives instructions to roll in the cake trolley
Staff to assist in the process of cake cutting
If a champagne is to be opened, service trays with specified number of champagne tulip to be brought in
by a waiter with white gloves
Champagne to be brought in champagne bucket with waiter's cloth in 4 fold and the bottle is to be offered
to the guest with the coil and foil opened and only cork to be opened. Care is taken the champagne does
not spill on to the carpet or the ceiling or wall
If more bottles are to be opened they are to be opened discreetly and all the service trays to be served
simultaneously
Replenish beverage as and when necessary
Host gives instructions to serve the meal
5. Meal period
Serve appropriate beverage
Proceed to serve meal according to instructions of host
If the meal is buffet or set menu, follow the set procedures
Clear the table of all soiled equipment.
The balance cake to be packed as per the instructions of the coordinator/ host
Clear dessert
6. Billing and bidding farewell

Prepare Guest Check
Upon request from host present check.
Settle check as per payment
Station staff in the foyer
Bid Farewell to the guest
Cocktails
1. Pre-cocktail duties
Bartender pre-pour drinks
Place tit bits on cocktail rounds
Place ashtrays on cocktail rounds
Check to ensure canaps for cocktail are ready at the back of the room
Awaiting arrival of the first guest
Beverage staff picks up tray of beverage
Staff serving canaps and beverage to be stationed in the room
2. Arrival of guest
Manager and Captain greet guest at entrance
Staff to assist guest with personal belongings to be stationed at entrance
100
3. Service of guest
Staff to serve guest beverage and starters upon arrival
Supervisor to ensure that service flow is smooth throughout event
4. Guest Departure
Station staff at exit in order to bid farewell
Station Supervisor at exit in order to bid farewell
5. Bill Presentation
Prepare bill
Place in bill folder
Present to host
6. Room teardown
Await last guest to depart from room
Close the door upon departure of last guest
Commence turnaround
Stand up Buffet
1. Pre-meal Drinks
Pre-pour beverages
Check set-up of foyer
Staff to be stationed at the foyer for pre-meal drinks
Offer assistance with guest's belongings (Includes coats, baggage)
Constantly monitor maintenance of beverage and Starter service
2. Proceed into the Dining Area

Host gives instructions to open the door leading to dining area
Staff to be stationed at the entrance and areas in the proximity of the entrance
Lead the guest
Seat the guest
Unfold the napkin
Offer, take orders and serve beverages according to range stipulated in event order
3. Meal period
Invite guest to the buffet
Assist guest at the buffet
Check table maintenance and body language of the guest constantly
Check guest satisfaction
Clear all tables of soiled equipment when meal is over
4. Programme
Guest announces commencement of programme
Place a thermal pot of coffee and tea onto table prior to commencement of Programme
Station sufficient staffing in the room to service the requirements during the programme
Check table maintenance.

Prepare Guest Check
Clear check
Operation Manual I Mayfair Banquets 101

Coffee Break
Staff to be stationed at the doorway.
Assist guest with the door when guest break from the meeting.
Staff to be stationed at the coffee break station.
Assist guest with coffee and tea service once they break from the meeting.
Staff to assist with the service of accompaniments for coffee and tea.
Replenish station as and when necessary.
Constantly maintain cleanliness and tidiness of the station.
Prepare trolley on the side prior to end of coffee break.
Staff to be stationed at the door.
Assist the guest with the door when they return to the meeting room.
Close door when last guest returns to room.
Move trolley into the foyer.
Clear coffee break.
Reset station for next coffee break.
Exhibition
1. Pre- programme duties

Board to read to be checked both in the Banquet reception and the function area
Audio visual equipment checked and in place
Coffee/ snacks station/ Counter in the prescribed area to be set
Water station to be set
Security in place
Fire exit pathway to be checked
Wiring/load factor/ plug points to be checked by security/ electrician/ service team
Dustbins in place
Car parking facility to be in place with adequate staffing
2. Arrival of host/guest coordinator for the day

Programme of the day to be discussed with various breaks if any
Various position of staff to be discussed
4. Closing procedure
The team of Service/ housekeeping/ Engineering/ security along with the host representative to take round
of the areas to thoroughly search for anything left back
Arrangements made for storing of valuables to be executed (either a room is given or an area is blocked)
Cleaning of the area to be done in the presence of the host representative
All the heavy load connections are to be switched off
5. Commencement of the event the next day

The Unit closing team along with the host representatives to take round of the area
All the electrical connections to be switched on and checked
The event proceeds the way it did the previous day unless there is any change made by the host
102
3. Commencement of the programme

Inaugural arrangement to be executed
Station sufficient staffing in the room to service the requirements during the exhibition
House keeping/ electrician/ security team to take regular rounds for cleanliness/electrical hazard/ unwant
ed elements
Coffee/ Snacks counter to be manned throughout
Meal arrangements to be executed as discussed either a buffet to be set or counter service arrangement.
For the latter, adequate presentable bins are required and cashiering to be arranged

Prepare Guest Check
Take the guest comments on the Comment Card
Bills to be settled as per the instructions
Indian Meal
1. Pre-meal Drinks
Pre-pour beverages
Offer assistance with guest's belongings (Includes coats, baggage)

Lead the guest
Seat the guest
Unfold the napkin
3. Meal period
Serve hot towel
Serve hot towels
Clear dessert
Serve hot towel
4. Programme

Prepare Guest Check
Traditional Indian Weddings

Stage and interior dcor done through the agencies to be checked
Audio visual equipment if required to be checked and in place

Coffee station/ Beverage station in the pre-function area to be set as per the FP
2. Awaiting arrival of guest

Snacks counter in case of snacks on arrival
Car parking facility to be in place with adequate staffing
Water station to be ready
Coffee station/Beverage counter manned
Hot/ cold towels for the wedding procession
Snacks counter if required to be manned

Programme for the day to be discussed
General staffing , key areas of placement to be discussed
4. Pre-meal Drinks
Pre-pour beverages
Constantly monitor maintenance of beverage and Starter service
5. Wedding eventWelcome the wedding procession

Hot / cold towel to be offered
Tit bits usually dry fruits offered
Beverage service to continue
Snacks counter to be opened if the same is in the programme

Host gives instructions to open the buffet
7. Meal period
Clear all tables of soiled equipment when meal is over
8. It is customary to serve the meal for the close relatives of the wedding couple after the attendees have
had their meal. Traditionally the young family members of the bride do the service, but, in actuality, the
service staffs does the service. They usually sit in U shape and the waiters serve from the inner side
104
Table appointments, Cutlery, crockery (preferably Silver ware) is already laid on the table
Special indication for the covers to be occupied by the wedding couple (preferably rose petals)
Food is picked up in entre dish and salads in platter
Indian bread is served hot straight from the oven, being the second main course dish served after the lentil
9. Post dinner ceremony

In some parts of the Country, the actual wedding takes place after the dinner till early morning when the
couple is bid farewell.

Flavoured milk (usually dry fruit) to be served along with tea / coffee
Dry fruit platter is passed around

Prepare Guest Check
Meetings/ Conference Lunch

Tea/ Coffee station in the pre-function area to be set
2. Awaiting arrival of the guest

Bottled water to placed on the table (or water glasses filled as per the guest request)
Mint to be placed on table
Tea/coffee station to be manned and ready for service
Home made cookies platter to be ready for service
Audio/ visual attendant in place

Programme of the day to be discussed with various breaks
4. Arrival of guests
Tea/coffee to be offered on arrival
Home made cookies to be offered
To assist in seating the guest
5. Programme
Lighting to be adjusted as per the host request
No disturbance during the meeting
Guest request during the meeting to be dealt with as per the host requirement and discreet
Meetings with break away sessions should plan their staffing accordingly with at least one staff in the room
and one outside at the entrance
5 minutes before the tea/coffee break the staff to inform the captain and to follow the Coffee break
sequence
6. Coffee break
Follow the coffee break procedures
Check table maintenance
Programme commences
15 minutes before the lunch break, the staff in the hall to coordinate with the host for lunch buffet set up

Lead the guest
Seat the guest/ unfold the napkin if sit down buffet
8. Meal period
Clear all tables/ area of soiled equipment when meal is over
Check table maintenance
9. Programme
Check with host for coffee break timing
10. Coffee break

Proceed same as morning coffee break
Programme commences

Prepare Guest Check
Seminar Cocktail Dinner
106

Board to read to be checked both in the Banquet reception and the function area
Coffee station/ Beverage station in the prefunction area to be set as per the FP
2. Awaiting arrival of the guest

Bottled water to placed on the table ( or water glasses filled as per the guest request)
Mint to be placed on tables
All the counters to be manned
Tea/coffee station/ Bar counter to be manned and ready for service
Home made cookies platter/ canaps to be ready for service
Audio/ visual attendant in place

Programme of the day to be discussed with various breaks
4. Pre-meal Drinks
If Tea/ coffee is to be served, offer them on arrival
If soft/ regular bar is required Pre-pour beverages
Set ashtrays and titbits on cocktail rounds

5. Programme
Lighting to be adjusted as per the host request
No disturbance during the meeting
Guest request during the meeting to be dealt with as per the host requirement and discreet
15 minutes before the dinner break, the staff in the hall to coordinate with the host for dinner arrange
ments.

Lead the guest
Seat the guest/ unfold the napkin if sit down buffet
7. Meal period
Clear all tables/ area of soiled equipment when meal is over

Prepare Guest Check
Set Lunch/Dinner
Pre-meal Drinks
Pre-pour beverages
Set ashtrays and titbits on cocktail rounds
Proceed into the Dining Area

Lead the guest
Seat the guest
Unfold the napkin
108
Meal period
Serve bread and butter where appropriate
Serve various courses of the meal according to the standards laid down
Programme
Billing and bidding farewell

Prepare Guest Check

Loading & Transport
Equpiment
Equipments in closed containers Or wrapped
Food
Food material inn air tight lids Or cling flinged
Yes No
Remark
Cold food transported in thermoseal contaners

Hot food in casseroles
Raw meat seperated from cooked products & vegetables
Perishables at 4degrees celcius in thermoseal
containers on ice / referigerated van
Transport vehecle free of dust & dirt
Set up
Linen
Napkins: spotless, odourless, ironed
Frills clean & pressed
Table cloths:spotless & odourless
Uniforms: spotless, pressed & odourless
Buffet
Table tops: non greasy, dry & dust free

Chaffing dishes :wiped/ polished
Salads in bowls cling wrapped
Cutlery in contaners covered or wrapped
Plates stacked with the top plate inverted
Buffet crumbing equpiment available one per buffet
Live counter
Display food in wraps & lids

Spoons & tongs to fetch ingredients
Raw meats on ice
Pans & burners grease free
Dust bins allocated
Water for rinsing pans changed frequently
Veg & non-veg stations seperated
Water cooking other than the water for rinsing
Bar
Igloos cleaned and odour free before storing ice in the same
Ice tongs in ice bucket
Using tin opener for opening cans
wine opener for wine bottles
Chopping board used for making Garnishes etc.
Glassware kept inverted.
Peg measure placed dipped in soda

chilling tubs leak proof
rugs or carpet under the chilling tubs
bar top wiping equipment available
Service Hygiene transport food on trays, salvers,& trolleys

handle glassware by the bottom half
cutlery handled by the handle
food handled with service gear or gloves
Clearance
counters as per structures

trolleys stacked neatly & not overloaded
bins cleared efficiently
plates cleared with hand by first plate method
glasses cleared on trays & salvers
110

EQIPMENT CHECK LIST
requirement
function I
function II
set up equipment
total required stock in handrental/purchase

Function III
1/2 moon tables 2& 1/2 ft radius

1/4 round tables
buffet tables 6X2
bufffe tables 1 &1/2 feet
round tables 5ft dai Wooden top
cussion chairs
cocktail tables
tea poys
buffet signages
FOOD SER EQUIP

BUFFET
chaffing dishes 10 ltrs
inserts 1x2
inserts 1x3
soup tureen
buffet ladles
soup ladles
all purpose bowls 1ltr
chinese cruet set
preserve bowls set
SIVER SERVICE EQUIP
entre dishes 8 portion
service forks
service spoons
sauce boats & ladles large
tongs
platters oval mdm
Finger Bowls
STARTERS
serving platters
sauce bowls
tooth pick holders
tissue holders
sizzler plates
dim sum baskets
SOUPS
soup bowls
underplates
soup spoons
MAIN COURSE
Dinner plate 10"
dinner spoons
joint forks
acrylic plate set
katories
SALADS /BREADS
salad bowls
salad platters
bread baskets (L)
tongs
ladles
sauce boats ceramic
sauce ladles
DESSERTS
lagans
chaffing dish
fruit bowls large
platters
dessert bowls
fruitforks
dessert plates 7"
1/4 plates
tea spoons
ice cream servers
ice cream scoopers
cake knives
pastry tongs
gateau slice
ice troughs
requirement
function I
function II
BEVERAGE SERVICE
BAR EQUIPMENT
pony tumblers
old fashioned
tom collins
Hi balls
carafes (1litre)
pilsners
red wine glass
white wine glass
wine openers
bottle openers
brandy baloons
shot glasses
champagne saucers
champagne tulips
port wine glasses
wine chillers
igloos
ice crusher
cocktail shakers
stirer hoders
tissue holders
ash trays
ice picks
ice buckets
ice scoops
beverage trays
cutting boards
muddling glass
muddler
lime sqeezer
blenders
condiment tray
electric kettle
sugar tongs
tin openers
112
total required stock in handrental/purchase

Function III

twizers
chilling tubs
steel drums with lids 20ltrs
Water jugs
HOT BEVERAGES
flasks (2ltr)
tea samovars/vending machines
tea cups & saucers
tea spoons
sugar bowls
sugar tongs
coffee mugs
glass tea coffee makers
TROLLIES
starter trolley
bevrage trolley
flambe trolley
clearance trolley
carving trolley
housekeeping trolley
loading trollies
CLEARANCE EQUIP
used plate tubs
clearance bins
HOUSEKEEPING
vaccum cleaner
floor scrubbing machine
bucket
mops
broom
hard brush
dustpan
requirement
function I
function II
total required
Function III
stock in hand
rental/purchase
SECURITY / VALTES
light batons
torches
valet tags
key board
pen
first aid kit
CONFERENCING EQUIP
pa systems
CORDLESS MICS
COLAR MICS
screens 8X5
LCD projector
LCD TV
POINTERS
DVD PLAYER
extention boards
UPS
cordless telephone instrument
white board
flip chart board
mint bowl
LINEN
frills 20 ft
frilled table top

cloth napkins
table runners
satins assorted
Chair covers
round table covers
114
UNIFORM
CONSUMABLES
CONSUMABLES
managers coats
captains coats
managers shirts
managers trousers
staff trousers
clearance shirt
set up T shirts
set up caps
sterwards jackets
casual staff uniform
bar mans jacket
shoes
ties sales
ties banquet managers
ties captains/supervisor
ties unit head
housekeeping uniforms
stewarding uniforms
sherwanis
dhoti kurtas
south indian uniform
maintenance shirts
valet uniforms
fuel tins
tooth picks
napkins
disposable tissues
swizzle stick
stirrer
salt
grain sugar
sugar cube
tea bags
coffee
pads
pencil
sharpner
seraser
stapler
stapler pins
mint
safety pins
flip chart paper
duster
permanent marker
white board marker
glass cover
garbage bags
detergent
vinegar
pepper
castor sugar
valet tags

GUEST PARKING & EXTERIOR CHK
Parking and Exterior
Date:
Time
Location :
Criteria
Points
Drive in clean and clutter free.
Parking system is fast and efficient.
Parking lot is clean and well lit.
Valet assistance was offered with 4

minutes of arrival.
Valet greets the guest and politely

requests for the key and hands over
the key tag.
Easy access to party hall from the

parking lot.
Exterior of the building is attractive.
Building faade is clean and well lit.
Directional signage clear and adequate.
10
Security guard smiles and provides

assistance.
11
Staff neatly groomed, clothing clean

and well-pressed.
12 Staff uniform is well maintained
13 Staff speaks clearly
14
Staff smile and have a pleasant

expression.
Points Achieved :
0
Answer
Remarks
Points Possible :
14
Percentage Achieved :
0.0%
115
rest rooms chk

Public Restrooms
Time
:
Location :
Date:
Criteria
Points
1 Bathroom door not worn or damaged.
2 Bathroom door and frame clean, free of

marks.
3 Floor and carpet not worn or damaged.
4 Floor and carpet free of debris, stain and soil.
5 Walls and ceilings not worn or damaged.
6 Walls and ceilings clean.
7 Wall fixtures, fittings and art dust free and

clean.
8 Light fixtures, fittings and lamps not worn or

damaged.
9 Light fixtures, fittings and lamps dust free and

clean.
10 No burned out light bulbs observed.
11 Countertops not worn or damaged.
12 Countertops clean and dry.
13 Sink not worn or damaged, all fixtures operate

smoothly.
14 Sink thoroughly clean.
15 Mirrors not worn or damaged.
16 Mirrors clean and dry.

17 Toilet not worn or damaged, all fixtures operate smoothly.
116
Answer
Remarks
18 Toilet thoroughly clean.
19 Paper supplies neat and adequately stocked.
20 Cloth towels plentiful (if used)
21 Cloth towel hamper neat
22 Trash receptacle neat.
23 Soaps neatly and adequately stocked.
24 Air fresh, odour free.
25 Temperature comfortable.
26 Staff speaks clearly.
27 Staff offers assistance or automatically provided.
28 Staff behaviour is not hectic or chaotic.
29 Staff does not engage in distracting personal

chat or horseplay.
30 Staff does not keep hands in pockets, folded

arms or slouching posture.
31 Staff does not eat, drink, smoke or chew gum.
32 Staff is wearing nametags.
33 Staff neatly groomed, clothing clean and wellpressed.
34 Staff uniform or attire is in good condition.
Points Achieved :
0
Points Possible :
34
0.0
GUEST CHECK LIST PRE FNC

Pre-function set up
Time
:
Location : NA
Date:
Criteria
1
Staff greets the guest within 30 seconds

of arrival by surname.
Points Answer
1
function incharge introduces himself &

assures
function incharge offers a set up run
through
2 Air fresh, odour free.
Room is setup as requested.

4 Conference seating arrangment / function
arrangement as desired.
Conference equipment arranged and in

working condition.
6 All equipment present clean.
7 Buffet tables are neat and presentable.
8 Tables and chairs present are neat.
Tables and chairs present are well maintained.
10 Room was well lit
12
Light fixtures and lamps not worn or damaged
13 Light fixtures and lamps clean, dust free.
118
1
1
14
Wall fixtures, fittings and art clean, dust

free.
15
Floor and carpets free of debris, stain and

soil.
16 Floor and carpets not worn or damaged.
Remarks

19 Sound system in use.
20
Sound system volume and quality good appropriate to environment
1
1
21 Linen fresh and clean.
22 Linen present is well maintained.
23 Flower present were fresh.

24
Staff is present, and is knowledgeable

and helpful.
25
Staff neatly groomed, clothing clean and

well-pressed.
26 Staff uniform is well maintained
27 Staff speaks clearly
28
Staff smile and have a pleasant expression.
29 Staff addresses the host by name.
30 Staff are wearing nametags
32
Staff does not engage in distracting personal chat or horseplay.
33
Staff does not keep hands in pockets,

folded arms or slouching posture.
34
Staff does not eat, drink, smoke or chew

gum.
Points Achieved :
Points Possible :
32
0.0%
guest buffet check list

Buffet
Time
:
Location :
Date:
Criteria
1 Starters are circulated on time.
2 Number of staff circulating staters is adequate.
Staff announces the starters while serving and is

knowledgable about its ingredients.
Drink counter is opened on time and is stocked
4
as per request.
3
120
Points Answer
1
1
Glassware used is appropriate to the drinks

ordered.
Drinks served at a right temperature or as

requested.
7 Drinks are served within 2 minutes of request.
8 Bartender is knowledagle.
9 Garnish used is fresh.
10 Buffet opens at the time requested.
Buffet settings clearly demarcated as per veg/

11 non veg, hot/ cold, dessert, drinks, water, live
and clearance section.
12 Number of buffet counters is adequate.
13 Guest did not wait for more than 3 minutes at

any counter to serve themselves.
14 A la carte items prepared on buffet, ordered and
served within 5 minutes.
15 Soiled plates are quickly removed from the buffet

counter / room during the meal.
16 Manager introduces himself/ herself and inquires

about guest satisfaction discreetly, not more than
twice.
17 Staff specifically thanks guest.
18 Staff makes eye contact.
Remarks

19 Staff maintains attentive position in the room.
21 Staff smiles or makes pleasant expression.
22 Staff uses guest surname when available.
All staff have discreet, non-interruptive

demeanour
23
26
Staff does not engage in distracting personal

chat or horseplay.
27
Staff does not hover or linger intrusively near

guest.
28
Did there appear to be an individual acting as a

superior visible.
29
If supervisor visible, was this individual interacting effectively with guests, other than seating.
30
If supervisor visible, was this individual interacting effectively with staff.
31 Staff is wearing nametags and entirely visible.
Staff neatly groomed, clothing clean and wellpressed.
32
33 Staff uniform or attire is in good condition.
34 China, platters, plates and serving pieces clean.
China, platters, plates and serving pieces not

worn or damaged.
35
36 Flatware clean and not tarnished or spotted.
37 Flatware not worn, damaged or dented.
38 Glassware clean.
39 Glassware not worn or damaged.
40 Linens clean and well pressed.
121
41
42 Counters or tables thoroughly clean.
43 Counters or tables not worn or damaged.
44 Coasters and napkins clean and neat
Ashtray cleaned before three cigarettes consumed
46 Tables and chairs are sturdy, do not wobble.
47 Chairs and banquettes thoroughly clean.
48 Chairs and banquettes not worn or damaged.
45
49
Service / side stations and visible service areas

clean and tidy.
50
Service / side stations and visible service areas

not worn or damaged.
51 Plants, flowers and container clean and healthy.
53 Light fixtures and lamps clean, dust free.
54 Floor and carpets free of debris, stain and soil.
55 Floor and carpets not worn or damaged.
58
Windows panes clean, free of streaks and

smudges.
59 Window frames and sills clean.
60 Window frames and sills not worn or damaged.
61
122
Linens colour-resistant, not worn, damaged or

stained.
No excessive noise or odours from kitchen or

service areas.
63 Sound system in use.
64
Sound system volume and quality good appropriate to environment.
65
Foods & beverages have good flavour, fresh

colour and texture.

66
Foods & beverages match menu description or

special request.
67
Foods are cooked to appropriate doneness,

crispness, colour, etc.
68
Foods attractively arranged on plates, presentations have appetizing appearance.
69 Hot items served hot : cold items served cold.
70
Buffet traffic flow convenient, free of congestion.
71 Buffet tabletops clean, free of excessive spills.

72
Buffet tables attractively displayed and

arranged.
73 Major food dishes labelled.
1
1
1
1
74
Foods & beverages are convenient to selfserve.
75
Appropriate, clean serving utensils provided for

each dish.
76
Ample clean dishes placed conveniently on

buffet.
77
Silverware provided without delay, or preset on

table, or on buffet.
78
No food dish no less than one third stocked

throughout the meal.
79
Replenishment of buffet foods constant, performed discreetly and professionally
80
Appropriate condiments provided automatically

or stocked in self serve area.
Points Achieved :
0
Points Possible
80
0.0
GUEST CHEKLIST FOR OPERATIONS

1 food area set up
all set up complete an hour before the function
starts
all food counters have stain free & untorn frills
frills match dcor
venue cleared at least 2 hrs before the function
time.
napkins well stacked, stain & smell free
plates dry & odour free
buffet tags appropriate & spelt correct
board to read placed correctly
board to read spelt correctly
buffet signages placed correctly
buffet signages spelt correctly
salad & live counter equipment cling wrapped
were the dessert counters stacked with tissues
chairs & tables sturdy
buffet sturdy
chair covers stain free untorn
2 staffing
staff allocated to all services
house keeping person allocated at the venue
toilet attendent allocated & present all the time
staff allocated in the lobby to receive & guide
3 grooming
staff uniform stain free & fresh
staff hair above collar
chefs in caps & stain free uniforms
staff clean shaven
4 staff courtesy
did the function incharge introduce himself
Manager offered visiting card
Manager offered set up walk through
match box available with staff
requests handled efficiently
was the staff polite & helpful
5 Staff knowledge
Menu Knowledge
local knowledge
Co. knowledge
function details
rest room locations
food & beverage counter details
liquor & soft brands available
124
YES
NO
REMARKS

6 Service
starters circulated as per temperatures
starters circulated for 2hrs from function start
time
buffet mantained clean
salads & plates, dessert counters replenished
efficiently
buffets replenished efficiently
starters & buffet courses announced clearly
when offered
was the water counter well stocked all the time
7 utilities
toilet tissues & soap available all the time
dust bins emptied when filled
all toilet flushes in working
toilet floor dry
mirrors stain free
guest checklist post function

Post Function
Time
:
Location :
Criteria
Guest greeted within 30 seconds of

arriving by name.
Manager / supervisor inquires about the

satisfaction levels.
Guest is comfortably seated and offered

beverages.
Plate count is verbally verified by the

4 staff from the guest, before presenting
the bill.
In case of dispute, Manager takes the

appropriate decision.
Final bill is presented in a neat folder

with a pen.
Payment is collected and processed

7 within 4 minutes of guest making payment / signing.
8 Staff specifically thanks guest.
Bill is legible, and machine imprinted

when presented.
10 Bill is accurately itemized and totalled.
126
Points Answer
11
Time stamp and date accurately printed

on bill (na if no time stamp).
12
In case of cash settlement the same to

be counted in front of the guest.
13
In case of cash appropraite change to be

returned to the guest.
Remarks

14
In case of credit staff to follow the management policy.
15
In case of cheque payment staff to

adhere to management policy
16 Staff makes eye contact.
18
Staff smiles or makes pleasant expression.
19
Staff uses guest surname when available.
20
All staff have discreet, non-interruptive

demeanour
22
Staff does not eat, drink, smoke or chew

gum.
23
Staff does not engage in distracting personal chat or horseplay.
24
Staff is wearing nametags and entirely

visible.
25
Staff neatly groomed, clothing clean and

well-pressed.
26
Staff uniform or attire is in good condition.
27
Staff present bid a pleasant farewell to

the guest and escort him to his vehicle.
28
In case of guest liquour, the left over

stock to be returned.
28
Valet greets and fetches the car within 5

minutes.
Points Achieved:
0
Points Possible:
27
Percentage Achieved:
0.0
CHAFFING DISH TO PAX RATIO

capacity
no of sets
pax
5ltrs
1 set
60
10 ltrs
1 set
120
20 ltrs
1 set
240
BUFFET TO PAX RATIO
128
Type of function
ratio
social cocktail
1 per 150
10 ltrs
conference lunch
1 per 75
5 ltrs
town halls plain
1 per 100
10 ltrs
town hall cocktail
1 per
10 trs
size of chaffing dish

stafffing rationale
Fixed Cost
Ideal Staffing for 300 pax
Category
Nos
Budget
Total
Head Operations
1
25000
Asst Manager
2
18000
Sr Captain
2
12000
Captain
2
10000
Steward
12
6000
Trainee Steward
12
4000
staff
captains
barman
steward
tr. Steward
casual
core staff allocation per 300 pax

function incharge - Asst Manager & Sr Captain
starter
bar
salad/plat buffet
dessert
water
es
nil
nil
nil
1
nil
nil
nil
1
nil
nil
nil
nil
1
2
2
3
2
1
2
2
2
2
2
10
2
2
4
2
2
Variable Cost
Plain Dinner
Social Dinner
With Cocktail
captain
1 per 150
1/100
Annual dinners with

cocktails
1/ 100
stewards
1 per 30
1 per 25
asst stewards
1 per 30
casuals
1 per 25
8 per trip to the
site
loaders (odc)
other
1
2
3
4
5
25000
36000
24000
20000
72000
48000
225000
windup
1
nil
2
1
3
total
2
1
12
12
25
conference
sit down dinners
1 per 150
1 per 25
1 per 25
1 per 30
1 per 6
1 per 25
1 per 25
1 per 25
1 per 6
1 per 12
1 per 12
1 per 25
factors to be considered
type of function
flow of function
extent of menu
extent of service
size of the venue
guest check list

Guest cheklist for operations
1 food area set up
all set up complete an hour before the function starts
all food counters have stain free & untorn frills
frills match dcor
venue cleared at least 2 hrs before the function time.
napkins well stacked, stain & smell free
plates dry & odour free
buffet tags appropriate & spelt correct
board to read placed correctly
board to read spelt correctly
buffet signages placed correctly
buffet signages spelt correctly
salad & live counter equipment cling wrapped
were the dessert counters stacked with tissues
chairs & tables sturdy
buffet sturdy
chair covers stain free untorn
2 staffing
staff allocated to all services
house keeping person allocated at the venue
toilet attendent allocated & present all the time
staff allocated in the lobby to receive & guide
3 grooming
staff uniform stain free & fresh
staff hair above collar
chefs in caps & stain free uniforms
staff clean shaven
130
yes
no
remarks

4 staff courtesy
did the function incharge introduce himself
Manager offered visiting card
Manager offered set up walk through
match box available with staff
requests handled efficiently
was the staff polite & helpful
5 Staff knowledge
Menu Knowledge
local knowledge
Co. knowledge
function details
rest room locations
food & beverage counter details
liquor & soft brands available
6 Service
starters circulated as per temperatures
starters circulated for 2hrs from function start time
buffet mantained clean
salads & plates, dessert counters replenished efficiently
buffets replenished efficiently
starters & buffet courses announced clearly when offered
was the water counter well stocked all the time
7 utilities
toilet tissues & soap available all the time
dust bins emptied when filled
all toilet flushes in working
toilet floor dry
mirrors stain free
132
food
pans
mirrors
&
platters
Dessert pick up
hot
range
Work table
work table
Cold
garnish
reheat
buffet pick up incharge

service
buffet pick up
kitchen incharge
food
pans
salad
assembl
y station
dispense kitchen for ODC
Salad pick up
salad chef
cutting
board
& work
table
mise en
place
deep
fry
mise
en
place
starter incharge
service
garnish
platter
for
cooked
starters
receive
serviced
platters
bin
tissues
tooth picks
extra salvers
doilies
sauce bowls
tea spoons
etc
bin
griddle
plate
mise en
place
bin
kitchen starter
dispense incharge
stater platters for service
platter
for
cooked
staters
tandoor
mise en place

To wash up
Staff -III & IV
plate
racks
bowls
bowls
cutlery
cutlery
waste
waste
cloth
napkins
cloth
napkins
Staff-I
plate
racks
Staff -II
used plate received
1
2
3
4
5
the used plate counter is m,ost suitable for large functions & out door area
reduces breakage & loss
Is a better options to clearance bins feriied throughthe crowd
reduces garbage creation at the wash up area.
one used plate cunter per 2 buffets or 200 pax is a good ratio.
F&B CONSUMTION REPORT

Date:-
Name of Function:Pax:-
MG:-
Venue:-
Actual:-
Sr.No
Items
Unit
Measure
Pepsi
1.5ltr
Mirinda
op/bal Issued
Consu
mption
Rate
Cost
Btls
42
1.5ltr
Btls
42
7-Up
1.5ltr
Btls
42
Limca
1.5ltr
Btls
42
Diet Pepsi/ Coke
330ml
Can
19.5
Soda
1.5ltr
Btls
25
Tonic Water
200ml
Btls
14
Orange Juice
1Ltr
Pkts
55
Pineapple Juice
1Ltr
Pkts
55
10
Apple Juice
1Ltr
Pkts
60
11
Mango Juice
1Ltr
Pkts
60
12
Mix fruit Juice
1Ltr
Pkts
55
13
Tomato Juice
1Ltr
Pkts
55
14
Special Mocktail
650ml
Btls
78
15
Water Jar
20Ltr
Jar
55
16
Water Bottle
1Ltr
Btls
17
Water Glass
200ml
Glass
1.25
18
Gel Fuel
Tin
14
19
Tables
Nos.
30
20
Ice Block
Kg
21
Ice Cube
Kg
22
Coal
Kg
8.75
23
Casual Staff
Nos.
150
24
Catering college
Students
Nos.
175
25
Utility Casuals
Nos.
150
26
H.K. Casuals
Nos.
150
27
Vallets
Nos.
250
TOTAL
28
26
134
Remarks

TELEPHONE EVALUATION
TELEPHONE CHECKLIST- To be filled for each unit by the Training Manager
Parameters
Gentlemen
Good
Average
Answer within 3 rings
Bad
Greeting of the Day
Unit Name
Name Introduction
"How may I help you?"

Tone/ Volume
Clarity
Language/ Words
TOTAL-My Score
Maximum Score
16
Remarks:
Name of person evaluated
Time of call
Purpose stated
PREMIUM CONFERENCE PACKAGE

U- shape tables
frill less modular
Round tables
4 ft dia with full length frill

lace net runners
Table appointments
bud vase
mint bowl (eclairs, mints,coffe bites)
leather pads, pencils, erazers
office tray- stapler & pins, rubber bands
calculators
Crystal rock glass for water
1/2 litre mineral water (himalaya)
highlighter
can of red bull/ tetra pack juice
individual table mics
chairs
swivel chairs
podium
acrylic podium, with reading light,mic
office assistance
photocopying, printing, fax, scan etc
Audio visual
remote operated screen

remote operated OHP,LCD
Laser pointers
phone
cordless intercom instrument
conference meals
premium menus
sit down service - lunch/ tea/ snacks
lunch table set up
1/4 plates, b&b knife, AP knives/ Forks

dessert spoon forks
juice glass, water glass
Bread Basket & soup sticks
Tea & snacks
sauces on table, cookies in glass platters

cofffees- cappucinno, espresso
teas- tisanes & twinnings
tea served in pots on the table
Snacks served on the table preplated
extra helping on service fron platter
136

What is Supply Chain ?
To develop and manage material panning function for goods demanded by Companys
various departments
To maintain balance between cost and service level
To get right product for the right price for the Company
ORGANISATION CHART
SCM
VASHI/NAGAR ROAD
PURCHASE
ASSISTANT (7K)
BANGALORE
PURCHASE
SUPERVISOR
(10 K)
PURCHASE
ASSISTANT
(7K)
HELPER
(5K)
W O RL I
PURCHASE
SUPERVISOR
(10 K)
PURCHASE (2)
ASSISTANT
(7K)
HELPER
(5K)
BASIC PROCESS
1. Stockable Items:
User Dept Sends the Authorised Indent to Purchase
Stores issues the material after Issues are entered in the System
138
2.
No- Stockable Items:

User Dept Raises Authorised Requisition
Purchase Floats Enquiries, takes quotes, does comparison & Releases PO
Receives Material & Issues it after entry made in the system
3.
Perishable Items:
Authorised Indent from User Dept
Purchase Orders & receives material
User Dept Checks the material
Purchase Issues material after passing the entry in the System

PURCHASE FLOW CHART
REQUIREMENTS FROM OTHER DEPT. IN PROCESS
Any Indent / Requi. Should have Complete product Specifications

Size, UOM, Qty., etc
Indents must be Authorised and it should come through IDS System
Lead Time Perishable - 24 hrs
Non stockable - 48 hrs (Food & General Items)
Items for which will require long Lead Time to be discussed prior to order on case to case basis
PROCESS
ORDERING
Making Product wise Schedules for Orders
Order Material from Listed Vendor or Approved Supplier,
Following up for Deliveries,
Make Transportation arrangements if required
RECEIVING MATERIAL
Receive material as per orders placed,
Check the Quality of the Product what is being received,
Accept or reject the material,
Give receipt for the material received,
Handover the material to the concern department
Make Entries of Receipts in the Software (GRN)
ISSUES OF MATERIAL
Receive the Duly Authorised Indents and Requisitions,
Order the required material from the Listed Vendor,
Issue the material to the concern Dept
Make the Entries of Issues in Software
BILL PASSING
Verifying of Bills, Challans & forwarding it to Accounts for Bill Passing
MAINTAINING STOCK
Maintain Stock as per Industry Standards
Minimum Order Level to be maintained
Reorder Level to be maintained
CO-ORDINATION
With Accounts & Finance for day to day transactions
With other departments for Purchase related requirements
With HOD for various activities regarding day to day transactions
REPORTS
140
Daily Reports of Issues (Food Cost) to GM, Finance & SCM

Monthly Purchase Report to GM, SCM & Group Head
Monthly Closing Stock Reports to GM, SCM, Finance & Group Head
Ensure Working Capital in terms of stocks at all

Units not more than 25% of the monthly sales

LIST OF EQUIPMENTS
CENTRALISED PROCUREMENT ITEM LIST
Oil
Sauces (All Types)
Mayoneese.
Butter
Cheese
Gravies
Chicken
Masala
Marinates
Rice
Dal
CENTRALISED PROCUREMENT
Atta
Dry Fruits
Tomato Puree
Packing Items
Fruits Pulps Or Sauces.
Coke / Pepsi
Wines & Vinegars
Salad Dresings
Mayfair Banquets - List of Equipments for new Projects

No
Particulars
SET UP EQUIPMENT
frilless buffet tables 6x2.5x3
salad counters to design
1/2 moon tables 2& 1/2 ft radius
1/4 round tables
buffet tables 6X2
bufffe tables 1 &1/2 feet
round tables 5ft dai Wooden top
cussion chairs
cocktail tables
tea poys
VITAL
VITAL
ESSENTIAL
ESSENTIAL
FOOD SER EQUIP

BUFFET
inserts 1x2
inserts 1x3
soup tureen
buffet ladles
soup ladles
all purpose bowls 1ltr
chinese cruet set
preserve bowls set
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
142
SIVER SERVICE EQUIP

entre dishes 8 portion
service forks
service spoons
sauce boats & ladles large
tongs
platters oval mdm
Finger Bowls
STARTERS
serving platters
sauce bowls
tooth pick holders
tissue holders
sizzler plates
dim sum baskets
SOUPS
soup bowls
underplates
soup spoons
MAIN COURSE
Dinner plate 10"
dinner spoons
joint forks
acrylic plate set
SALADS /BREADS
salad bowls
salad platters
bread baskets (L)
tongs
ladles
sauce boats ceramic
Remarks
VITAL
CAN BE PART OF PROJECT
VITAL
VITAL
ESSENTIAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL

sauce ladles
DESSERTS
lagans
fruit bowls large
platters
dessert bowls
fruitforks
dessert plates 7"
1/4 plates
tea spoons
ice cream servers
ice cream scoopers
cake knives
pastry tongs
gateau slice
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
BEVERAGE SERVICE
pony tumblers
old fashioned
tom collins
Hi balls
carafes - 500 ml/Decanters
pilsners
red wine glass
white wine glass
wine openers
bottle openers
brandy baloons
shot glasses
champagne saucers
champagne tulips
port wine glasses
wine chillers
igloos
ice crusher
cocktail shakers
stirer hoders
tissue holders
ash trays
ice picks
ice buckets
Ice Tongs
beverage trays
Chopping boards
muddling glass
muddler
lime sqeezer
blenders
condiment tray
electric kettle
sugar tongs
tin openers
twizers
chilling tubs Neelkamal
steel drums with lids 20ltrs
Water jugs
Bar Matts - Rubber Matts
Cigar Cutter
HOT BEVERAGES
flasks 1.5 Ltr
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
DESIRABLE
VITAL
tea samovars/vending machines

tea cups & saucers
sugar bowls - Sugar Sachet
sugar tongs - Sugar Sachet
coffee mugs
TROLLIES
starter trolley
bevrage trolley
flambe trolley
clearance trolley
carving trolley
housekeeping trolley
loading trollies
Atoshaw Heading Trolly
VITAL
VITAL
VITAL
VITAL
ESSENTIAL
ESSENTIAL
ESSENTIAL
VITAL
ESSENTIAL
LINEN
frills 20 ft (Per Mtr)
frilled table to
cloth napkins
table runners
satins assorted
Chair covers
round table covers
144
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
CONFERENCING EQUIP
pa systems
CORDLESS MICS
COLAR MICS
screens 8X5
LCD projector
LCD TV
POINTERS
DVD PLAYER
Music Library
11
VITAL
VITAL
BANQUETS STORES
storage racks
lock in cupboards
plate racks - Trolleys
glass racks - Trolleys
chaffing dish cases
cup saucer boxes
storage box for signages
cutlery racks
10
OUTSOURCED
DESIRABLE
SECURITY
light batons
torches
VITAL
VITAL
HOUSEKEEPING
vaccum cleaner
floor scrubbing machine
VITAL
VITAL
ESSENTIAL
VITAL
VITAL
VITAL
VITAL
VITAL
CLEARANCE EQUIP
Curtlery Racks
clearance bins
VITAL
VITAL
VITAL
VITAL
DESIRABLE
DESIRABLE
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL

12
UNIFORM
managers coats, Shirts & Trousers
Captains coats, Shirts & Trousers
managers shirts
managers trousers
staff trousers
clearance shirt
set up T shirts
set up caps
sterwards jackets
casual staff uniform
bar mans jacket
shoes
ties sales
ties banquet managers
ties captains/supervisors
ties unit head
housekeeping uniforms
stewarding uniforms
sherwanis
dhoti kurtas
south indian uniform
maintenance shirts
13
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
ESSENTIAL
VITAL
SALES OFFICE PANTRY

microwave
DESIRABLE
gas burner
tea pot 1 ltr
coffee pot 1 ltr
sugar bowls
sugar tongs
milk creamer
salvers
hi balls
referigerator
tea cups & saucers
1/2 plates
1/4 plates
saunf stand
tissue holders
Ice Machine
Juice Dispencer
Microwave
Pizza Oven
Coffee Machine
External signages - Internal Signages
Food Display Signages - For Venue Directions
Ice Cream Freezers - Display Freezers
14
LIVE COUNTERS
Pizza Counter
Pizza Counter
Italian Counters
Italian Counters
Singapore Counter
Burmgse Khousugy Counter
Fondue / Racelette
Shawarma
Coffee
Chocolate Fountain
ESSENTIAL
ESSENTIAL
Medium Bowls
Wok's
Bowls Medium/Small
VITAL
VITAL
VITAL
VITAL
VITAL
Crepes
Appam
Dosa
Tawa
Chaat
Gola
Jalebi
Pasta Counter
Tapas
Seafood Bazaar
Mutton Factory
Salad Bar
Gelato / Ice Cream
Kebab Corner
Bread Station
146
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
VITAL
DESIRABLE
VITAL
STEWARDING
Functions of Kitchen Stewarding
Pot Washing
Back Area
Cleaning
(as decided betw een F&B,
Kitchen
Cleaning
Maintena nce and

Ho usekeeping)
Garbage
Dispos al
Dishwashing
(fro m Kitchens to G arb age

Room)
KITCHEN
STEWARDING
Stewarding
Stores
Night Cleaning
in Kitchens Supervision
Silver
Plating
Fumigation in
Kitchens Supervision
F&B
Equipment
Maintenance
Polishing of
Holloware,
Flatware
Copperware,
Brassware and
Silverware
Banquet Functions
DEPARTMENTAL TRAINING MANUAL

CLEANING DUTIES
INTRODUCTION
The primary objective is to prevent the transmission of diseases and protect good health through an effective
series of cleaning procedures and controls. All utensils and service equipment must be clean, free of bacteria
and available for service as business volumes demand.
CLEANING SUPPLIES
Detergents and cleaning solutions must be kept in a locked storage area at all times to prevent waste and theft.
Cleaning agents should be issued at each shift by the Stewarding Head (in pre-mixed form, if necessary).
Stewards should not be permitted to dilute concentrates. In the absence of the Stewarding Head, his assistant
should control the cleaning product storage and issue pre-mixed cleaning agents.
The Stewarding Head's cleaning equipment stores should be maintained in clean and orderly fashion and be
secured with a key controlled by the Stewarding Head.
Mops should never be stored with their heads on the floor. A rack should be provided to hang them, as well as
brooms, squeezees, and other cleaning equipment. Mop buckets should be kept clean and kept in the assigned
storage area when not in use.
Accurate usage and cost records should be kept of detergents and cleaning supplies. The Stewarding Head
should reconcile the use of all detergents and cleaning products. The purchase of these items is the responsibility of the storekeeper and they form part of Mayfair inventory. The Stewarding Head should prepare a monthly report detailing the usage and cost of the cleaning supplies, based on the purchase price of individual items.
This report should be submitted to the Unit Head and inventory controller in Accounts for reconciliation with his
record of consumption. This can be adapted by the Stewarding Head to suit the particular operation.
CHEMICALS
The purchase, storage and usage of a wide range of chemical compounds is a major part of the Stewarding
Head's job. In this regard close liaison between him, the Purchase Manager is vital.
The most important factor in the control of cleaning supply costs is the selection of a chemicals supplier and
an evaluation of both the product on offer and the training programme that necessarily should accompany the
product. It is often the training programme available and the enthusiasm of the supplier in implementing it that
will determine the decision to select the supplier.
In the evaluation of a supplier the Stewarding Head should initiate a selection process, working closely with
the Purchase Manager and Vice President. Although the Purchase Manager is responsible for the purchase of
all goods and services, the Stewarding Head is in the best position to evaluate the product best suited to the
function. In addition, his confidence in the product is necessary to its successful implementation.
It is recommended that once a supplier is selected, Mayfair enters into a contract for a set period not longer
than six months, and automatically renewable unless the Stewarding Head considers a review is necessary.
This contract should not be binding in any manner and Mayfair should be able to cancel at anytime, subject to
the return of any equipment on loan from the supplier.
Chemicals are dangerous, and should always be prudently stored with access controlled. The accident procedures for the following should be clearly posted outside the chemical store area:
chemical burns;
contact with eyes;
chemical poisoning;
cardio-pulmonary resuscitation.
Posters can often be obtained from the suppliers of chemicals

The supplier's representative should be familiar with the ware washing equipment installed. It is recommended
that he meets with the Chief Engineer to brief him on technical areas where this is considered necessary to
the effective operation of the equipment.
148
STEWARDING
CHEMICAL SUPPLIER SELECTION CRITERIA
Dependent on business volumes, an agent of the supplier's should visit Mayfair periodically (monthly, every
quarter etc.) and inspect the ware washing operation for efficiency of results. Any repairs to equipment provided should be completed on a call-out basis. Equipment normally includes detergent dispensers on ware
washing equipment as well as soap and towel dispensers, all of which is provided on a free loan basis,
assuming the use of the selected supplier's chemicals and products;
Suppliers should be able to provide a comprehensive training programme, making use of audio-visual aids
where possible. Training should involve active on-the-job sessions, with practical demonstrations Supplier's
unable to provide training should be immediately eliminated from the selection process. The following represent key points to assess:
Is the programme available in easy-to-understand booklet form;
Is it run in connection with service inspection visits;
Are illustrated action instructions to be posted in key areas;
Will regular film sessions be conducted with staff;
A service report should be submitted after each inspection visit, detailing comments on efficiency and highlighting any problems. The Stewarding Head should discuss this with the Vice President when corrective
action is required.
Minimum and maximum stock levels should be agreed with the supplier making use of the supplier's experience of consumption levels. Most suppliers operate a card system, which acts as a record and assists the
Purchase Manager in determining re-order levels.
Suppliers should have an established reputation in the food service industry and thus a proven track record.
They should be in a position to actively suggest new products and approaches to problems faced by the
Stewarding Head;
The supplier should be able to react rapidly to emergency requests and the delivery time and response time
to call-outs should be carefully evaluated;
Safety and accident prevention are very important and the supplier should only supply products with clear
instructions and procedures in the event of an accident. If these are needed in another language, thought
should be given to the need for bi-lingual instructions.
DAILY CLEANING
A
Kitchen floors swept and mopped
1
2
3
4
5
6
7
Mop heads are clean

The floor is first swept to remove all loose soil and debris
Sanitizing cleaner and or a de-greaser is mixed with hot, clean water
Apply the cleaning solution to the floor surface with a clean mop
Scrub The surface is scrubbed with a bristle brush to break up the soil if it is very heavy.
Wet floor - Caution while the floor is being cleaned
The kitchen floor is steam cleaned as part of the night cleaning duties frequently
B
C
D
E
F
G
Walk-in refrigerator floors swept and mopped

Garbage containers emptied
Counter tops and shelves wiped down with a sanitizing solution
Floor drains free at all times;
Safety matting dry and clean.
All food production equipment such as tilt fryers, stock pots, etc are clean
KITCHEN FLOOR CLEANING PROCEDURES

A
B
C
Stewarding Head makes sure that all floor cleaning procedures are followed
The floor is cleaned twice per shift
Accidental spills should be cleaned immediately by the employee responsible for the
spill
Procedures
1
2
3
WET FLOOR - CAUTION' sign is put while the floor is being cleaned
The floor is swept first to remove the loose soil & debris
In a clean, empty mop bucket equipped with a wringer, a general purpose sanitizing cleaner or a degreaser with hot water is mixed
The solution is applied with a clean string mop
The cleaner is left on the surface for 5 / 6 minutes to allow it to cut through the dirt & grease
The surface is scrubbed with a bristle brush to break up the soil
Clean small areas at a time using side to side motion
Remove dirt residue with a squeegee
The surface is rinsed with clean water using a clean mop & the area is allowed to dry
The kitchen floor is steam cleaned as a part of night cleaning duties once each month or more regu
larly as required
4
5
6
7
8
9
10
GLASS WASHING
A
Glass Washing Machine is clean
1
2
3
4
5
6
Operations of the machine is clearly posted on the machine

Water softening equipments are used
Rinsing agents added to the wash & pre-rinse tank
Glassware uploaded on the machine
Glasses are rinsed 3 times to remove Chlorine taste & smell
Clean glasses have been returned to the original rack
Discoloured Glassware
1
2
Discoloured glassware are soaked in washing solution (once every week )

Stripping of glasses done on a regular basis
Ware washing Area
1
2
3
4
5
6
Sufficient area to put down glass ware

Adequate racks for passing glassware through machine
Sufficient area to briefly air-dry the glass ware
Washing area well maintained
Machine is emptied & cleaned throughly at the end of each shift
Each item is stored back in place
DISHWASHER OPERATION GUIDELINES

A
Dish Washing Machine is clean
1
a
b
c
2
3
4
5
6
7
8
9
10
11
12
Water filled in the machine is of the correct temperature

Pre-wash at 110 -130* F
Wash at 140 - 160* F
Rinse at 180 - 185* F
Check the detergent level
Dishes are loaded onto the dish rack/belt after scrapping all food scrapes from the plates
Use spray nozzle if the plates are dirty
Pre-soak silverware in pre-soaking solution & hot water
Empty row left between each rack to rinse away food & grease off plates
The machine operates at the correct speed
The machine is stopped to remove stuck items
Glasses & Dishware are clean of spots & stains
Sub-standard items are re cleaned
Dishes are drained & air-dried before being stored
Clean & refill the machine often
POT WASHING
A
1
2
3
150
Manual Pot washing performed in a 3 sink operation

Washing
Rinsing
Sanitizing with hot water & dilute sanitizing solution
STEWARDING
B
C
D
E
F
All Equipments air dried on drain shelves

Pot & Pans have been scraped of food items using above-elbow length rubber gloves ,brushes &
non-metallic pads
Pot & Pans have been pre-soaked
Wash water temperature is between 140 - 160* F
Rinsing temperature is at 180* F
SILVER AND COPPER CLEANING

A
1
2
3
4
5
6
7
8
9
10
11
12
13
B
1
2
3
4
C
1
2
3
4
5
6
7
8
9
10
11
12
Cutlery Cleaning
Cutlery is washed in the dishwashing machine alongwith other Tableware
Items are pre-soaked before sent through washing machine
Soiled cutlery is removed from tables
Items pre-soaked in a flat bus-pan containing solution of recommended chemicals in hot water
Galvnised Copper or Copper Alloy containers are not used
Silver plated utensils pre-soaked in a pan lined with aluminium foil
To de-tarnish use recommended dipping agent & hot water for 5-30 mins.(depending on the tarnish)
Stainless steel is not in contact with Aluminium
Cutlery racked & washed immediately after being removed from the pre-soaked solution
Cutlery racked with the cating end exposed when placed in a non-stainless steel container
Items are loosely placed in container for washing
Air-dried cutlery sorted, inspected & returned to dinning area with cating end down into the cylinder
All items are polished with clean cloth before use
Burnishing Action to remove scratches
De-tarnish silverware before it is burnished
Like pcs. Of silverware are processed together
After burnishing the silver is removed from the burnisher, rinsed & sent through dishwashing machine
Burnisher is kept clean always
Copper Cleaner
Special Copper cleaner are used for all Copper utensils
Cutlery is washed in the dishwashing machine alongwith other Tableware
Items are pre-soaked before sent through washing machine
Items pre-soaked in a flat bus-pan containing solution of recommended chemicals in hot water
Galvnised Copper or Copper Alloy containers are not used
To de-tarnish use recommended dipping agent & hot water for 5-30 mins.(depending on the tarnish)
Cutlery racked & washed immediately after being removed from the pre-soaked solution
Cutlery racked with the cating end exposed when placed in a non-stainless steel container
Air-dried cutlery sorted, inspected & returned to dinning area with cating end down into the cylinder
NIGHT SHIFT CLEANING

Night cleaning of the back-of-house areas is the responsibility of the Stewarding Head. With the approval of the
Unit Head this responsibility may be contracted out to a night contract cleaning service. However, the responsibility for monitoring the contract cleaners' performance and their adherence to Group standards remains the
responsibility of the Stewarding Head. In addition, a careful analysis of the relative benefits of contracting out
must be undertaken by the Unit Head. This should be submitted to the Unit Head before any decision to award
a contract is made.
A
B
C
D
E
F
G
H
I
Kitchen Floors, Walls, Ceiling, Ventilations, Hoods & Cover, Floor mats, Storage Cabinets &
Refrigeration area are kept clean
Kitchen Extractor System is clean & well maintained by the Engineering Dept.
Remove all refuse & empty all refuse containers
All refuse containers cleaned with recommended sanitizing solution
All food scraps scrubbed from the interior & exterior of the containers
All standing machines - Ovens, Grills, Salamanders, Tilt pans & Food mixers are thoroughly cleaned
Move all moveable equipment, Clean walls behind equipments, Clean counters underneath the equip
ment
Recommended chemicals used on tiled surfaces
All can openers are clean
J
K
L
M
N
Drain, clean & refill bain maries. Use de-scaling agent as necessary
Clean & sanitize all preparation tables.
Scrape the dirty tables move them away from walls & clean
Clean all sinks & counter tops & sanitize
The kitchen area steam cleaned once every month
INVENTORY
INTRODUCTION
It is the responsibility of the Stewarding Head, working closely with the Unit Head, to manage the stocks of china,
glass, cutlery and other equipment in an efficient manner, both in terms of inventory on hand, its use, storage
and issue a well as - in conjunction with the Purchase Manager - its purchase. In respect to the latter, the
Stewarding Head working closely with the storekeeper, is to control inventory in a manner which enables the
Purchase Manager to avoid crisis-buying which can result due to the long lead times often associated with
these items.
PAR STOCKS
Par Stocks are pre-established inventory levels for chinaware, glassware, silverware, cutlery, hollowware, and
equipment that is on hand at any given time. Par Stocks should be established based on anticipated usage so
that a minimum, yet sufficient amount of stock is on hand to meet service requirements.
The size of the inventory should be based on a number of considerations, including some or all of the following:
the number of seats in each outlet using a particular type of table setting;
type of service, and number of covers served (or turnover rate);
the number of styles and pattern of glassware, cutlery and china;
the length of time of return of tableware to service from washing;
peak seating and service rates;
replacement (delivery) time after order;
level of investment.
The total inventory should be divided between rotating or working inventory, and storeroom or storage inventory. The rotating inventory consists of the tableware used on a daily basis, the quantity of which is determined
by the same general factors listed previously. These items move through a cycle which includes short-term storage, issue to banquets and restaurant outlets, use in service, collection and transport for washing, the washing
process and return to short-term storage. The storage inventory is used to replace shrinkage of the rotating
inventory from breakage and loss; additions to the working inventory are also made from storage as business
volumes dictate.
Once the initial inventory has been acquired, it should be adjusted and maintained according to the needs of the
Food and Beverage Department. New orders should be given to manufacturers or suppliers when it is necessary to supplement storage inventory. Lead time is an important consideration when ordering to maintain the
proper inventory and thus close liaison with the Purchase Manager is essential.
The Unit Head is responsible for defining Par Stock levels with his team, together with the Purchase Manager
and the Chief Accountant.
Banquet Par Stocks should be maintained at a level equivalent to a 1.5 times the complete seating of the total
banquet seating capacity.
Records of Par stocks should be maintained by the Stewarding Head and the receipt, storage, issue and return
recorded on Perpetual Inventory Cards. The Stewarding Head is akin to a cost controller in respect of these
items, which represent a considerable investment on the part of the Group.
The control administration of stocks of operating equipment and their usage in operating areas is vital, if high
costs are to be avoided due to poor order procedures, disorderly storage or high breakage levels.
Records are also to be maintained by the Stewarding Head on all pots, pans and other operating equipment in
service in the kitchens. The Executive Chef is to co-operate in this, as these items are his responsibility.
152
STEWARDING
PHYSICAL INVENTORY
The purpose of the physical inventory is to determine the cost of china, glass, silverware and hollowware, and
equipment for the period. The physical inventory is also used to determine the requisition quantities necessary
to bring inventory levels back to their Par Stock levels. The stocktaking process highlights shrinkage in the working inventory which may be due to breakage or theft (for example). The process of returning various outlets to
Par Stock level also triggers the re-order process necessary to return the storage inventory to pre-set maximum
levels if they have dropped below these. The computerised inventory system allows the store men to print a reorder listing.
China hollowware, silverware and glassware should be inventoried quarterly. Prior to the inventory in conjunction with the Stewarding Head, the Banquet operation staff should have equipment sorted and moved to a central location within each outlet so that the job of inventory can be accomplished quickly and accurately. It may
be necessary to perform the inventory at night to obtain an accurate count. No inventory should be left to remain
in ware washing areas
The results of the physical inventory should be compared to the levels as recorded in the computer system. The
Stewarding Head, the Executive Chef and the Unit Head should investigate major discrepancies between the
physical inventory and the perpetual inventory.
If losses become apparent which cannot be attributed to breakage, the flow of clean and dirty equipment should
be monitored by department to test for the source of the problem.
STORAGE
The control of inventory in circulation (working inventory) is a key aspect of the Stewarding Head's duties. The
level of control that can be exercised is dependent on the volumes of business, and particularly the level of banqueting or outside catering.
Banquet is a batch feeding operation, serving large numbers of guests at the same time; the service of the
meal, and the removal of soiled dishes, is performed at one time. A large banquet, and a busy banquet schedule, requires teamwork, organization and proper training.
The Stewarding Head will receive copies of the Function/Event Listing which will indicate service requirements.
The Banquet Supervisor should liaise with the Steward to prepare the necessary service equipment. In this
respect it may be necessary to draw stock from the stewarding stores. When stock is withdrawn in this manner,
a Stewards Requisition List should be completed. The design of this should reflect the individual needs of
Mayfair.
Due to the often erratic nature of demand for equipment, notably where large banquets or outside catering
events occur, the Stewarding Head should maintain a Steward's store. This is a sub-store which is under the
direct control of the Stewarding Head and should contain a complete inventory of the operating equipment most
regularly in use.
The purpose of a Steward's store is to keep more efficient control over the working inventory and, most importantly, allow it to be properly stored. The stores should be arranged in a similar manner to that of the main stores,
and a Bin Card system should be in operation.
No goods are to be issued from the Steward's store without the appropriate requisition.
The storage out of the Steward's inventories of all china, glass, cutlery and other operating equipment is the
responsibility of the Stewarding Head. Stores should be orderly and all inventory bays or shelves clearly marked.
The Stewarding Head is responsible for the receipt, issue, and re-order of all the operating equipment.
PURCHASING
The purchasing of operating inventory requires careful planning to take account of the often long lead times and
the high cost normally associated with the equipment.
The Purchase Manager should be able to draw on the Stewarding Heads' expertise when determining the need
for re-ordering. This is because the Stewarding Head is constantly involved in the use of the equipment, and
should be able to bring this experience to be in the purchasing process. Specifically, the Stewarding Head might
be aware of certain items which suffer particularly high levels of breakage, (due perhaps to the delicacy of the
design, for example) and thus alternatives might be investigated.

Purchase Requests should generally be drawn up bi-annually for operating inventory unless a specific is
required (following a quarterly stock take, for example) This allows the Purchase Manager to negotiate bulk discounts and aids the Controller in forecasting Mayfair cash flow.
BREAKAGE REPORTS
The following guidelines should be followed:
monitor breakage - who is responsible and what were the circumstances. Find out who is careless. Use
disciplinary procedures with the approval of the Vice President;
train employees to use care in loading and unloading crockery and glassware;
employees should gently place each dish in the rack. Dropping items into rack should not be tolerated;
ensure the proper glass racks are used. Do not place tall glasses into short racks;
monitor the practices used in transporting crockery and glasses from the outlet manager. Stop accidents
before they happen;
never permit breakable items to be stored on shelves which cannot be comfortably reached;
do not allow plates to be stacked into towers that can be easily knocked over. Make sure that saucers
are not mixed in with bread and butter plates or dessert plates, etc.
all equipment should be stored in its proper place after use. At no time is any equipment to be left
lying
around. Equipment should be stored in assigned areas.
It is Group policy to place breakage bins for crockery and glassware in all ware washing areas. These bins
should be used for all items broken in service or production. In addition, any items which are chipped or
cracked should be placed in these bins.
Broken crockery and glass should not be processed through normal refuse containers but placed in breakage
bins. At the end of each month these should be inspected. The Stewarding Head must prepare a Breakage
Report for the attention of the Vice President. This should identify the following:
the items broken and their number;
the outlet;
comments on the reasons and person responsible if this is helpful to gaining a clearer
the value to Mayfair of the items.

The Breakage Report should be used as the basis for writing off stocks and should be circulated to the Chief
Accountant for approval by the Unit Head.
DATE:_________
BREAKAGE REPORT FOR THE MONTH OF ____________________
ITEM____________________
OPEN____________________
ISSUES____________________
CLOSE____________________
RATE ____________________
AMOUNT____________________
STOCK____________________
STOCK VARIANCE____________________
Signed off by
Stewarding Head:
154
Chief Accountant
Unit Head
STEWARDING
Manager's Opening Checklist
Shift:
Date : _____
Sr No
1
2
Status
Remarks
Clear Needs attention
Staff Scheduled
Staff Appearance
All staffs on duty are signed in

Uniform clean and fresh
Name Tag
Staff well groomed
Administration
Log book checked and signed
All reports checked
Memos updated
Briefings and meeting for the day
Training sessions
Check staff roster
Monthly report (5th of each month)
Side Station / Office Clean and tidy
All mis-en-place in order and up to par
Pre-check computer in order
Cleanliness and maintenance of coffee
machine
Hostess Stand
Telephone working
Menu available
Writing pad and pen available
Operating
Stocked to par
Equipment
Breakage report (if any)
Operating equipment requisition
Tarnished equipment
Bar Area
Counter clean and not sticky
Sufficient bar supplies
Chipped or stained glassware
Garnishes sufficient and fresh
Sufficient stock of all beverage items
Tabletop
Tabletops polished
Setting as specified
Flower vase in good condition and lilies
fresh
Buffet Table
Clean and tidy
All display items in order
All tags available
Sufficient lighting
All food items available
All tools and equipment set-up to specification
10
11
12
13
14
156
Housekeeping /
Carpeted areas vacuumed
Stewarding
Carpet stained
Tabletops polished
Brass surfaces polished
Marble surfaces polished
Potted plants fresh and in place
Dusty surfaces to be cleaned
Sufficient linen for operation
Outside Area Clean
Board to Read Placed and Cleaned
Foyer & Reception Area Clean
Toilets are Cleaned
Carpet Hourind Done
Furniture Clean
Placed Dust Bin / Ash Tray Clean
Chair Covers Clean
Air Freshner Used
Brasso Polishing Done
Area Cleaned After Function
Garbage Area Clean
Air Conditioning Temperature is correct
All grills are wiped off from dust
Sufficient airflow
No dripping from air con
Bulbs Fused Replaced
Air Conditioning ON
Music Is on
Dance Floor Placed if Applicable
Lights Put to decore buffet
All Plug points in working condition
All switches and appliances working
Utilities
Water supply
Lighting level correct
Are ornaments in place
Are surfaces free of dust
Framed displays on walls in place
Show-Pieces
and free of dust
Specials of the day
Restrooms clean and tidy
All fire fighting equipment in place
and not expired
Health and
Fire exits clear of obstruction
Safety
Fire exits sign lit
Emergency lighting working
Piped-in music available
Set up as per function Prospector
Flower Arrangement in Foyer
Flower Arrangement in Buffet
Table Arrangements
STEWARDING
15
Operations
16
17
Entertainment
Others
Any Special Instruction of set up

DJ Table
Gift Table
Gaddas
Paan Counter
Buffet
Table & Linen Clean
Check No Dishes
Props
Guarantee Plate Placed on Buffet
Katories Placed & Clean
Laddles & Tongs Placed
Bufet Tags
Cruet Sets
Clean Cutlery
Props Placed
Live Counter
Fire Extinguisher Placed in hall
Props Given
Stones / Gas Checked
Dust Bin
Clean Crockery
Table & Linen Clean
Check No of Dishes
Katories Placed & Clean
Ladles & Tongs Placed
Buffet Tags
Counter Tags
Clean Cutlery
Clean Cups Placed In rows of Two
Sugar
Equal
Coffee
Tea Bags
Table & Linen Clean
Milk
Hot Water
Manager's Signature
DAILY CLEANING CHECKLIST

SR. #
ACTIVITY
STATUS
Yes
A
1
2
3
4
5
6
7
B
C
D
E
F
G
158
Kitchen floors swept and mopped

Mop heads are clean
The floor is first swept to remove all loose soil and debris
Sanitizing cleaner and or a de-greaser is mixed with hot,
clean water
Apply the cleaning solution to the floor surface with a
clean mop
Scrub The surface is scrubbed with a bristle brush to
break up the soil if it is very heavy.
Wet floor - Caution while the floor is being cleaned
The kitchen floor is steam cleaned as part of the night
cleaning duties frequently
Walk-in refrigerator floors swept and mopped
Garbage containers emptied
Counter tops and shelves wiped down with a sanitizing solution
Floor drains free at all times
Safety matting dry and clean.
All food production equipment such as tilt fryers,
stock pots, etc are clean
REMARK INITIALS
No
STEWARDING
Dish Washing Checklist
SR. #
ACTIVITY
STATUS
Yes
Dish Washing Machine is clean
Water filled in the machine is of the correct temperature
Pre-wash at 110 -130* F
Wash at 140 - 160* F
Rinse at 180 - 185* F
Check the detergent level
Dishes are loaded onto the dishrack/belt after scrapping

all food scrapes from the plates
Use spray nozzle if the plates are dirty
Pre-soak silverware in pre-soaking solution & hot water
Empty row left between each rack to rinse away food &
grease off plates
The machine operates at the correct speed
The machine is stopped to remove stuck items
Glasses & Dishware are clean of spotes & stains
10
Sub-standard items are recleant
11
Dishes are drained & air-dried before being stored
12
Clean & refill the machine often
REMARK
INITIALS
No
Silver & Copper Cleaning Checklist

SR. #
ACTIVITY
STATUS
Cutlery Cleaning
Cutlery is washed in the dishwashing machine alongwith
other Tableware
Items are pre-soaked before sent through washing
machine
Items pre-soaked in a flat bus-pan containing solution of
recommended chemicals in hot water
Galvnised Copper or Copper Alloy containers are not
used
Silver plated utensils pre-soaked in a pan lined with aluminium foil
Yes
1
2
3
4
5
6
7
8
9
10
11
12
13
B
1
2
3
4
C
1
2
3
4
5
6
7
8
9
10
11
12
160
To de-tarnish use recommended dipping agent & hot

water for 5-30 mins.(depending on the tarnish)
Stainless steel is not in contact with Aluminium
Cutlery racked & washed immediately after being
removed from the pre-soaked solution
Cutlery racked with the cating end exposed when placed
in a non-stainless steel container
Air-dried cutlery sorted, inspected & returned to dinning
area with cating end down into the cylinder
Burnishing Action to remove scratches
De-tarnish silverware before it is burnished
Like pcs. Of silverware are processed together
After burnishing the silver is removed from the burnisher,rinsed & sent through dishwashing machine
Burnisher is kept clean always
Copper Cleaner
Special Copper cleaner are used for all Copper utensils
Cutlery is washed in the dishwashing machine alongwith
other Tableware
Items are pre-soaked before sent through washing
machine
Items pre-soaked in a flat bus-pan containing solution of
recommended chemicals in hot water
Galvnised Copper or Copper Alloy containers are not
used
To de-tarnish use recommended dipping agent & hot
water for 5-30 mins.(depending on the tarnish)
Cutlery racked & washed immediately after being
removed from the pre-soaked solution
Cutlery racked with the cating end exposed when placed
in a non-stainless steel container
Air-dried cutlery sorted, inspected & returned to dinning
area with cating end down into the cylinder
REMARK
No
INITIALS
STEWARDING
Pot Washing Checklist
SR. #
ACTIVITY
STATUS
Yes
Manual Pot washing performed in a 3 sink operation
Washing
Rinsing
Sanitizing with hot water & dilute sanitizing solution
All Equipments air dried on drain shelves
Pot & Pans have been scraped of food items using

above-elbow length rubber gloves ,brushes
& non-metallic pads
Pot & Pans have been pre-soaked
Wash water temperature is between 140 - 160* F
Rinsing temperature is at 180* F
REMARK INITIALS
No
Glass Washing Checklist

SR. #
ACTIVITY
STATUS
Yes
162
Glass Washing Machine is clean
Operations of the machine is clearly posted on

the machine
Water softening equipments are used
Rinsing agents added to the wash & pre-rinse tank
Glassware uploaded on the machine
Glasses are rinsed 3 times to remove Chlorine

taste & smell
Clean glasses have been returned to the original rack
Discoloured Glassware
Discoloured glassware are soaked in washing

solution (once every week )
Stripping of glasses done on a regular basis
Ware washing Area
Sufficient area to put down glass ware
Adequate racks for passing glassware through machine
Sufficient area to briefly air-dry the glass ware
Washing area well maintained
Machine is emptied & cleaned throughly at

the end of each shift
Each item is stored back in place
REMARK
No
INITIALS
STEWARDING
BREAKAGE REPORT
SR NO
PARTICULAR OF ITEM
1
soup bowls
2
underplates
3
soup spoons
4
Dinner plate 10"
5
dinner spoons
6
acrylic plate set
7
salad bowls
8
salad platters
9
dessert bowls
10
sauce boats ceramic
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
BREAKAGE UNIT RATE AMOUNT REMARK
fruit bowls large

dessert bowls
dessert plates 7"
1/4 plates
pony tumblers
old fashioned
tom collins
Hi balls
carafes - 500 ml/Decanters
pilsners
red wine glass
white wine glass
wine openers
bottle openers
brandy baloons
shot glasses
champagne saucers
champagne tulips
port wine glasses
wine chillers
coffee mugs
163
Night Shift Cleaning Checklist

SR. #
ACTIVITY
STATUS
Yes
164
Kitchen Floors,
Walls,Ceiling,Ventelations,Hoods&Cover,Floormats,Stora
ge Cabinets & Refrigeration area are kept clean
Kitchen Extractor System is clean & well maintained by

the Engineering Dept.
Remove all refuse & empty all refuse containers
All refuse containers cleant with recommended sanitizing

solution
All food scraps scrubbed from the interior & exterior of

the containers
All standing machines - Ovens,Grills,Salamanders,Tilt

pans & Food mixers are throughly clean
Move all moveable equipment, Clean walls behind equipments, Clean counters underneath the equipment
Recommended chemicals used on tiled surfaces
All can openers are clean
Drain, clean & refill bain maries. Use de-scaling agent as

necessary
Clean & sanitize all preparation tables.
Scrape the dirty tables move them away from walls &
clean
Clean all sinks & counter tops & sanitize
The kitchen area steam cleaned once every month
REMARK INITIALS
No
HOUSKEEPING
Open-Time Activity Checklist
SR. #
ACTIVITY
STATUS
Yes
Checking activities every hour, tidying up & cleaning
Ashtrays
Glass Doors & Windows
Telephones
Plants,Planters & Pots
Walls & Coverings
Air-conditioning vents
Steps & Staircases
Ceilings
Guest Seating Areas
10
Other areas & items used or frequented by guest & visitors
All brass & other metallic fittings & decorative items

polished once a fortnight
Every 4 hours the floor is cleant with dry mop
REMARK INITIALS
No
Closed-Time Activity Checklist

SR.
#
ACTIVITY
STATUS
Yes
Floor polishing machines used to wax & impart shine on

marble or similar floors
B Cleaning of Upholstery
1 Upholstery inspected for dirt, food stains, etc everyday
Appropriate stain removers or other techniques used to
2
remove stains
3 Upholstery is brushed with Upholstery brush
C
1
2
3
Banquet Furniture
Check under tableor dirt & spilt food
Underside of the table checked for chewing gums, etc
Stickiness on chairs & furnitures removed with wet cloth
D Carpeted Areas
1 vaccum cleaning carried out of the carpeted areas everyday
166
E
1
Curtains & Drapes

Curtains & Drapes are cleaned with a vaccum cleaner
F
1
Decorative plants
Planters are dusted & their surroundings cleaned everyday.
Plants are regularly watered & rotated in the sun by the contractor
No
REMARK INITIALS
HOUSKEEPING
Carpet Cleaning Checklist
SR. #
ACTIVITY
STATUS
Yes
Stain Removal
Mop up any wet spillage & remove of the stains with water
& a mild detergent
2
3
Mop up excess oily liquids & apply solution of mild detergent.

Brush off dry spillage with soft dry brush (do not use water)
B
1
2
General Cleaning
Use prescribed brushes to clean carpets
Carpets cleaned by shampooing with mild detergent
C
1
2
Maintaining a Carpet
Vaccum the carpet daily
Shampooing done whenever the carpet is dirty
Wet carpet due to leakage or overflowing of water is dried

immediately
REMARK INITIALS
No
Floor Maintainence Checklist

SR. #
ACTIVITY
STATUS
Yes
168
Floor Maintainence
Entire passage is not blocked when cleaning the floor
2
3
4
5
6
Small area cordoned off with rope dividers while cleaning

"Slippery Floor" signs used during cleaning
Automatic Cleaning Equipment is used
Water does not seep under the doors & other gaps
While mopping keep watch behind
Detergent or water is not sprayed or splashed with

great force
B
1
2
Marble Floor
Spillages are immediately cleaned
Marble is cleaned with mild,neutral,liquid detergent
Stubborn stains removed by applying a paste of

detergent powder & little water & leaving it for 12hrs.
Soap & coloured detergents are not used
Polishing of marble done with polishing machine

(Soft brush used to get high lustre)
Polish used is wax-based water soluble emulsion
Rough or stiff brushes,steelwool or plastic scrubbing

pads are not used
For polishing of corners & hard-to-reach areas use

brush wrapped with an old towel or clean cloth
Tiled floor washed with a mild detergent & water
Vinyl or Other Synthetic Floors washed with mild

detergent & water
E
1
2
Parquet & Other Wooden Floors

Floors are wiped with damp mop & dried immediately
Floor are regularly polished with wax polish
No
REMARK INITIALS
HOUSKEEPING
Pest Control & Fumigation Checklist
SR. #
ACTIVITY
STATUS
Yes
Pest Control
Pest control done regularly
Chemicals used are safe & not lethal to humans
Fumigation
Fumigation done regularly (Daily & Weekly)
Permission of the concerned department head is taken

before fumigating the areas
All food stuff is covered & kept away from the area which
is being fumigated
Chemicals & insecticides are sprayed daily in the night shift
REMARK
INITIALS
No
Linen Room Checklist

SR. #
ACTIVITY
STATUS
Yes
Uniforms
170
Making New Uniforms
Sanction to provide Uniform by the COO
New Uniform Requisition for new employee
Tailoring the Uniforms
Uniforms are stiched by tailors contracted by the

Purchase dept.
Materials to be used are stocked & are of the exact colour

& texture
Material Usage Register in maintained for issue of materials
Tailor made Decorative Uniforms on an individual basis
Uniform Tailoring Follow-up Sheet maintained follow ups

on tailoring orders
Uniform Assignment Register maintained for stiched &

approved uniform concerned employee
Return & Issue of Uniforms
Soiled Uniform Return Slip issued to employee on

returning the old uniform
Note from the employee (signed by the Exec.HK.) explaining

the reason for replacement of missing or irreparably
damaged uniforms
Used uniforms deposited at the end of the days work
Clean uniforms issued on presentation of the Soiled

Uniform return Slip
Repair or Damaged Uniforms
Report cases of misuse of uniforms to the Exec.HK.
Normal wear & tear repaired through darning or

some suitable measure
Storage of Uniforms
All decorative uniforms are stored on hangers
HK Attendents, Maintenance Personnel, Cooks & Chefs

uniforms stored flat on the shelves
REMARK INITIALS
No
HOUSKEEPING
Linen
A
Purchase of New Linen on group basis through

Corporate Purchase
Return & Issue of Linen
Soiled linen removed from the Banquet rooms,

collected in the back area
Linen sorted in the pantry as per type is checked & counted
Damaged pieces are separated
Different types of linen sorted out for respective

laundering process
Entries (in duplicate) made in the Soiled Linen Slip Book
Records re-consolidated & entered in the Soiled

Linen Register
Soiled Linen Challan made & linen sent to the laundry
Clean linen equal to the soiled linen returned issued

to the operation staff
Note stating additional quantities required is sent to

the Linen Room-In-Charge, with reason stated
Laundering of Linen
Linen sent for laundering entered in the Soiled

Linen laundry Register
Quality & Quantity of Laundering Strictly controled
Linen Count Report Well Maintained
E
1
2
3
4
Care of Linen
Linen is not misused
Linen sent for repair in time
Fresh stains removed with mild soap & water
Wet/Damp Linen is kept away from metallic surfaces
F
1
1
2
3
Condemnation of Linen
All condemned Items are stamped "CONDEMNED"
Condemned Napkins coverted to Dusters
Condemned Table cloth coverted to Wash Cloth
Badly damaged Table cloth used for covering furniture
& other equipments before paint touch-up
Odd shaped damaged linen used for mopping oil
or paint / given to Maintainence Dept.
Public Toilets Cleaning Checklist

SR. #
ACTIVITY
STATUS
Yes
172
All toiletries & supplies (soap, toilet paper,etc) are

always available
Toilets are inspected after each use & supplies are

replenished
The toilet is clean before the next use
Floors are regularly mopped & counters kept clean & dry
The toilet is kept closed for half an hour in the morning &
evening for thorough cleaning
No
REMARK INITIALS
SECURITY
Internal & external Guest Security Checklist
SR. #
ACTIVITY
STATUS
Yes
Mayfair Grounds Report
Emergency Exits Report
Security Patrols Report
REMARK
INITIALS
No
174
Armed RobberyReport
Cash Control Report
Special Events Report
SECURITY
Valet Parking Checklist
SR. #
ACTIVITY
Preparations Before The Function
Grooming check
Maintain alert posture at all times
Prepare Key Tags
Awareness of all function and their type
Knowledge of VIP movement
Daily briefings
Once The Car Comes in
Owner driven car open the drivers side
For chauffeured car open door for ladies/children first
Greeting Good morning/ evening, Welcome to Mayfair
Handover the completely filled key tag to the guest
Get into the car with care and when driving towards
parking dont over accelerate
Dont switch on the music or the ac
Ensure that there are no valuables left behind in the

car. Incase guest has left something behind, please
draw their attention to it
STATUS
Yes
No
REMARK
INITIALS
When Parking The Car
Host and VIP cars to be parked in the premise where

they are easily visible
Park carefully without over accelerating
Put on the handbreak
Check to see if all electronics (headlights, stereo, etc)

are switched off before finally shutting off the engine
When parking the cars during late evening, outside

premises, see to it that the parking lights are on
Lock all the doors and double check
Keep the keys in the key box
When Taking the Car Back to the guest
Politely ask for the Counter copy of the key tag
Take it with you to find the car
See to it that the ac is off and windows rolled up

when taking the car back to the guest
Do not over accelerate
Stop in front of the guest and keep the drivers side

door open while stepping out to open the door for the
others
Give correct road direction keeping in mind the exit

gate, no entry & one way
Help the guest close the doors and wish them a

pleasant day/evening
176
Do not wait around for a tip
SECURITY
Key Control Checklist
SR. #
ACTIVITY
STATUS
Yes
Individual Key Controls
Head of the Dept.has the Dept.Master Key while on duty

All Mater keys are tagged Identifying the area in question
2
3
Off duty the keys are returned to the Dept. & Key log
book signed out
On receipt of the key on behalf of the Dept. the person

keeps it under lock
Manager who resumes duty signs the Key control log

book kept with the security while receiving the keys
Duplication of Keys
Request for duplication is submitted in writing to the Unit

head
Approval received as a memo to the Chief

Engineer,copied to the Security Manager
If key is broken, the broken part are proviede to the Unit

Head
If key is lost, the circumstances are discussed with the

Unit Head to determine the need for changing the locks
Set of duplicate keys are stored with the Unit Head
Duplicate keys are issued only after explaintion of how

the key was broken or lost
Removal of Property
Security Manager is responsible to ensure the procedure

is put in place & followed for authorised removal & possession of materials from Mayfair by employees
The Head of the Dept. issues a Permission to Remove

Property form, upon release of items
1 copy of the form is with the Head of the Dept.& the

2nd copy is with the employee
On removal of item from Mayfair the employee gives this

copy to the security officer to file all forms received
REMARK
INITIALS
No
Incident Report Checklist

SR. #
ACTIVITY
STATUS
Yes
178
Security Officer on duty to complete the

report
A statement from the guest is obtained detailing

their version of events
Confrimation in writing if guest has admitted

responsibility
Security Dept. to have a Digital camera, to take

pictures if necessary
Any incident is entered in the Incident Log located in the security office
In case of theft, assault, or other criminal action

the police are notified
Copy of the Incident report is sent to the Unit

head within 24 hrs
Assault
Member of the management is notified of the

incident
2
3
Trained employee adminsters first aid

Injured person is asked to see the doctor
Transport / Ambulance to the Physician /

Hospital is arranged depending on the injury
Mayfair representative contacts the injured persons family / employer to inform about the incident
If the person refuses then witness to the refusal

are identified
Theft
Guest is contacted by the security officer to

obtain all the information for the incident report
All locks & entrances to the alleged site are

checked
Police are informed if necessary
The area or room is cordoned off & nothing is

disturbed until the arrival of the police
No
REMARK
INITIALS
SECURITY
D
1
2
3
4
5
Guest Injury & Illness

Security in contacted
Trained employee adminsters first aid

Injured person is kept still if the injury appears to be in
the back or neck
Transport / Ambulance to the Physician / Hospital

is arranged depending on the injury
A witnessed inventory of the guest personal
belongings is made & the items are stored securly
until claimed by the guest or his / her family
A receipt is obtained when claimed
D
1
Guest Death
Security Officer is immediately notified
The Unit Head & the Security Officer report to the
scene
Trained employee adminsters first aid to possibily
try & save the guest
Mayfair doctor is notified
If guest is dead notify the police & the COO
If foul play is suspected, the area is cordoned off &
no staff to entre before the police
2
3
4
5
6
If the deceased is a foreign national, the appropriate embassy is notified to assist in informing the
family & return of the deceased's body
Counselling is provided to any staff traumatized as

a direct result of such an incident with the discretion of the COO
E
1
2
Employee Injury & Illness At Work

Employee reports the injury or illness to the appropriate Head of The Dept.
Appropriate care & treatment is given to the patient
A report of the incident is prepared by the Head of

the Dept.
Security in contacted to assist in transporting the

patient & completeing the Incident report form
Lost & Found Procedure
Every item found by an employee on Mayfair premises

is turned over for safekeeping to the Security Manager
All items found are wrapped & stored to prevent damage & labelled for easy retrival
2
a
b
c
d
3
4
5
Items not claimed, the log record ststes the date &
method of disposal or collection
Specific description of the item asked from the person
claiming the article
Claimant signs the log book to acknowledge receipt of
the item
When items are sent to the owner, the log book
records the name & address of the person mailed & is
sent by registered mail with receipt retained as a
record
Unclaimed items with no way to identify the owner are

disposed off after 6 months as per the instructions of
the COO
COO decides the most appropriate form of disposal
G
1
2
3
4
5
6
Emergency Numbers
Ambulance
Day & night Chemist
Hospitals
Police
Fire station
Resident Doctor
180
Any valuable items are stored in the COO's safe

Each item found is recorded in the Log book follows :
Description of the item including the serial # & brand
name
Where the item was found
Time & date when the item was found
Identity of the person who found the item
SECURITY
First Aid Policy Checklist
SR. #
ACTIVITY
STATUS
Yes
A
B
1
3
4
Injured person is not moved unless absolutely necessary
No water or other liquid is given to an unconsious person
6
7
8
Onlookers are kept away from the injured

Make the patient comfortable
Patient must not see his/her own injury
2
3
Posters of General direction of First Aid are placed in

strategic areas throughout Mayfair
Cleaning fluids & Chemical information ( H.Keeping &
Stewarding )
Heimlich Manoeure ( Banquet operation staff )
Cardiopulmonary Resuctation ( CPR )
Location of the First Aid boxes is clearly mentioned
C
1
INITIALS
No
Specified employees & all Security Officers are trained in

First Aid & Personal safety procedures
General directions of First Aid

Keep injured person lying low
Look for haemorrhaging,stoppage of
blood,poisoning,wonds,burns,fractures & dislocations
Call for Security
REMARK
PMM FREQUENCY GRID
SR.#
EQUIPMENT
MONTH
FREQUENCY DATE
SERVICED
182
LAST
VENDOR
REMARKS
SERVICED
DATE
KITCHEN FRESH AIR
WEEKLY
INHOUSE
GRINDING M/C
WEEKLY
INHOUSE
WEIGH GRINDER
WEEKLY
INHOUSE
PATATTO PILLER
WEEKLY
INHOUSE
KHIMA M/C
WEEKLY
INHOUSE
ROBOCOP M/C
WEEKLY
INHOUSE
HOTCASE
WEEKLY
INHOUSE
DOW M/C
WEEKLY
INHOUSE
CREAM M/C
WEEKLY
INHOUSE
10
WATER COOLERS
WEEKLY
INHOUSE
11
ALL FANS IN KITCHEN

AREA
WEEKLY
INHOUSE
12
ICE CUBE M/C
WEEKLY
F.K REFRIGE
QUARTLY BY
F.K.REFRIGE
13
DISH WASHING M/C
WEEKLY
F.K REFRIGE
QUARTLY BY
F.K.REFRIGE
14
GAS OVEN
WEEKLY
F.K REFRIGE
QUARTLY BY
F.K.REFRIGE
15
ELECTRIC COMBI OVEN
WEEKLY
F.K REFRIGE
QUARTLY BY
F.K.REFRIGE
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
AHU 1
AHU 2
AHU 3
AHU 4
AHU 5
LOUNGE HALL SPLIT UNIT
SPLIT AC 1
SPLIT AC 2
SPLIT AC 3
SPLIT AC 4
SPLIT AC 5
SPLIT AC 6
SPLIT AC 7
SPLIT AC 8
SPLIT AC 9
SPLIT AC 10
WINDOW AC 1
WINDOW AC 2
WINDOW AC 3
WINDOW AC 4
OFFICE AC 1
OFFICE AC 2
KITCHEN FRESH AIR
KITCHEN EXHAUST
BASEMENT FRESH AIR
BASEMENT EXHAUST
CONDENSOR PUMP 1
CONDENSOR PUMP 2
CONDENSOR PUMP 3
CONDENSOR PUMP 4
SR.# EQUIPMENT
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
FREQUENCY
DATE
SERVICED
LAST
SERVICED DATE
PMM FREQUENCY GRID MONTHLY
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
NIRMAL AIR
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
VENDOR
BIMONTHLY BY BLUE STAR

BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING
BIMONTHLY SERVICING

REMARKS
MAINTANENCE
184
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
CHILLER PUMP1
CHILLER PUMP2
CHILLER PUMP3
CHILLER PUMP4
COOLING TOWER
SUMP PUMP 1
SUMP PUMP 2
DRAIN WATER PUMP
SOUTH HALL PANNEL
NORTH HALL PANNEL
ODYSSEY HALL PANNEL
LOUNGE HALL PANNEL
DEEMAR CONTROL PANNEL
KITCHEN MAIN PANNEL
MAIN OFFICE PANNEL
BASEMEN A/C OFF PANNEL
FIRE PANNEL
GENRATOR PANNEL
PLANT ROOM A/C PANNEL
CAPACITOR BANK PANNEL
KITCHEN FRESH AIR
GRINDING M/C
WEIGH GRINDER
PATATTO PILLER
KHIMA M/C
ROBOCOP M/C
HOTCASE
DOW M/C
CREAM M/C
WATER COOLERS
ALL FANS IN KITCHEN AREA
ICE CUBE M/C
DISH WASHING M/C
GAS OVEN
ELECTRIC COMBI OVEN
COLD ROOM (DEEP)
COLD ROOM INGRADENT
COLD ROOM VEG
COLD ROOM BAKERY
EQUIPMENT
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
WEEKLY
MONTHLY
MONTHLY
MONTHLY
MONTHLY
FREQUENCY
DATE
SERVICED
LAST
SERVICED DATE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
F.K REFRIGE
F.K REFRIGE
F.K REFRIGE
F.K REFRIGE
INHOUSE
INHOUSE
INHOUSE
INHOUSE
VENDOR
QUARTLY BY F.K.REFRIGE
MONSHER FIRE CONTROLS

REMARKS
MAINTANENCE
SR. # EQUIPMENT
DETAILS
1
2
3
4
5
DETAILS
DETAILS
DETAILS
OBSERVATION
REMARK
PATATTO PILLER
OBSERVATION
REMARK
WEIGH GRINDER
OBSERVATION
REMARK
MOTOR
BELT
SUPPORT BELT
GRINDING STONE
AMP
WIRING
SR. # EQUIPMENT
DETAILS
1
2
3
4
5
6
7
GRINDING M/C
MOTOR
BELT
EMERY SURFACE
BEARING
AMP
WIRING
SR. # EQUIPMENT
1
2
3
4
5
6
REMARK
MOTOR
STARTER
GRINDING BLADES
GRINDING JALI
SAFETY SWITCH
AMP CURRENT
WIRING
SR. # EQUIPMENT
1
2
3
4
5
6
OBSERVATION
CLEAN AIR FILTER

GREESE IN BEARINGS
BELT POSITION
MOTOR CURRENT IN AMP
BLOWER FINNS
SR. # EQUIPMENT
1
2
3
4
5
6
7
KITCHEN FRESH AIR
KHIMA M/C
OBSERVATION
REMARK
MOTOR
BELT
CUTTING BLADE
MAIN SHAFT
CAP THREADING
BEARING
WIRING
SR. # EQUIPMENT
DETAILS
1
2
3
4
5
DETAILS
1
HEATING ELEMENT
THERMOSTAT
WIRES
INDICATORS
SWITCH
SR. # EQUIPMENT
DETAILS
1
MOTOR
BELT
CONTROL PANNEL
GEAR BOX
SR. # EQUIPMENT
DETAILS
1
MOTOR
BELT
CONTROL PANNEL
GEAR BOX
SR. # EQUIPMENT
DETAILS
186
OBSERVATION
REMARK
MOTOR
CUTTING BLADE
ON/OFF PUSH BUTTON
CONTACTOR
WIRING
SR. # EQUIPMENT
1
2
3
4
ROBOCOP M/C
PER FILTER
CONDENSSOR FAN
TAPS
COOLING
HOT CASE
OBSERVATION
REMARK
DOW M/C
OBSERVATION
REMARK
CREAM M/C
OBSERVATION
REMARK
WATER COOLER
OBSERVATION
REMARK
MAINTANENCE
SR. # EQUIPMENT
DETAILS
1
2
3
4
5
6
7
8
9
DETAILS
DETAILS
KITCHEN FRESH AIR

OBSERVATION
REMARK
KITCHEN EXT AIR

OBSERVATION
REMARK
GREESE IN BEARINGS
BELT POSITION
BLOWER FINNS
SR. # EQUIPMENT
DETAILS
1
2
3
4
REMARK
CLEAN AIR FILTER

GREESE IN BEARINGS
BELT POSITION
BLOWER FINNS
SR. # EQUIPMENT
1
2
3
4
OBSERVATION
CFM BEFORE CLEANING

CFM AFTER CLEANING
CLEAN AIR FILTER
CLEAN COOLING COIL
GREESE IN BEARINGS
BELT POSITION
BLOWER FINNS
DRAIN TRAY
SR. # EQUIPMENT
1
2
3
4
5
AHU
BASEMENT EXT AIR

OBSERVATION
REMARK
LUBRICATION CHECKING
FANS MOTORS POSITION
FAN MOTORS AMP
OILING
1
2
3
4
1
2
3
4
1
2
3
4
1
2
EQUIPMENT
BASEMENT FRESH AIR
DETAILS
OBSERVATION
GREESE IN BEARINGS
BELT POSITION
BLOWER FINNS
EQUIPMENT
CONDENSOR PUMP
DETAILS
OBSERVATION
EQUIPMENT
CHILLER PUMP1
DETAILS
OBSERVATION
REMARK
INLET WATER PR.

OUTLET WATER PR
GLAND CHEKING
MOTOR AMP
EQUIPMENT
SUMP PUMP
DETAILS
OBSERVATION
REMARK
FLOAT SWITCH
WIRING
DETAILS
188
REMARK
INLET WATER PR.

OUTLET WATER PR
GLAND CHEKING
MOTOR AMP
EQUIPMENT
1
2
3
4
5
6
7
8
9
10
REMARK
VOLT GAUGE
AMP GAUGE
INDICATORS
RYB CONNECTION
NEWTRAL LINK
LUGS
BUS BAR INSULATOR
MCB ETC
CABLE CONNECTION
MAIN SWITCH
SOUTH HALL PANNEL

OBSERVATION
REMARK
MAINTANENCE
SR. # EQUIPMENT
DETAILS
1
PER FILTER
CONDENSSOR FAN
TAPS
COOLING
1
2
3
4
5
1
2
3
4
5
6
7
1
2
3
4
5
6
1
2
3
4
5
6
WATER COOLER
OBSERVATION
EQUIPMENT
CONDENSOR PUMP
DETAILS
OBSERVATION
REMARK
REMARK
BATTERY WATER/VOLTAGE
OIL
FUEL
RADIATOR WATER
FAN BELT
EQUIPMENT
CHILLER PUMP1
DETAILS
OBSERVATION
REMARK
MOTOR
STARTER
GRINDING BLADES
GRINDING JALI
SAFETY SWITCH
AMP CURRENT
WIRING
EQUIPMENT
PATATTO PILLER
DETAILS
OBSERVATION
REMARK
MOTOR
BELT
EMERY SURFACE
BEARING
AMP
WIRING
EQUIPMENT
WEIGH GRINDER
DETAILS
OBSERVATION
REMARK
MOTOR
BELT
SUPPORT BELT
GRINDING STONE
AMP
WIRING
1
2
3
4
5
6
7
1
2
3
4
5
1
2
3
4
5
1
2
3
4
190
EQUIPMENT
KHIMA M/C
DETAILS
OBSERVATION
REMARK
MOTOR
BELT
CUTTING BLADE
MAIN SHAFT
CAP THREADING
BEARING
WIRING
EQUIPMENT
ROBOCOP M/C
DETAILS
OBSERVATION
REMARK
MOTOR
CUTTING BLADE
ON/OFF PUSH BUTTON
CONTACTOR
WIRING
EQUIPMENT
HOT CASE
DETAILS
OBSERVATION
REMARK
HEATING ELEMENT
THERMOSTAT
WIRES
INDICATORS
SWITCH
EQUIPMENT
DOW M/C
DETAILS
OBSERVATION
MOTOR
BELT
CONTROL PANNEL
GEAR BOX
REMARK
MAINTANENCE
1
2
3
4
1
2
3
4
EQUIPMENT
CREAM M/C
DETAILS
OBSERVATION
REMARK
MOTOR
BELT
CONTROL PANNEL
GEAR BOX
EQUIPMENT
WATER COOLER
DETAILS
OBSERVATION
REMARK
PER FILTER
CONDENSSOR FAN
TAPS
COOLING
EQUIPMENT
COOLING TOWER
DETAILS
OBSERVATION
1
2
3
4
5
6
GEAR BOX
MOTOR
BELT
CONTROL PANNEL
BEARINGS
PULLEY
FINNES
CABLE CONNECTION
REMARK
MAINTENANCE DAILY CHECK LIST

SR. #
AREA
PARTICULAR
TICK MARK AS
A CHECK
KITCHEN
1
2
3
4
5
6
7
8
9
FRESH AIR
EXT AIR
COLD ROOMS
ELEC OVEN
GAS OVEN
ICE CUBE
ALL DRAIN LINES
EQUIPMENTS
GYSER IN DISH WASHIG
MAIN
OFFICE
1
2
3
4
5
A/C UNITS
MUSIC
PAINT
LIGHTS
TOILETS
BASEMENT
1
2
3
4
5
6
7
FRESH AIR UNIT

EXAUHST UNIT
A/C UNITS
LIGHTS
ELECTRICAL PANNELS
FIRE PUMP
TOILETS
OUT SIDE
1
2
3
4
5
192
AREA
GENRATOR
FAADE LIGHTS
PASSAGE LIGHTS
HALOGEN LIGHT
MAIN BOARD LIGHTS
OBSERVATION IF ANY
REMARK
HUMAN RESOURCES
To develop the employees of the organization by improving the knowledge, and competencies necessary for individual and organizational efficiency and productivity as well as their personal career
growth.
Establish just and fair HR practices in the organization.
Give direction to the employees for ethics and integrity.
Develop a corporate culture in the organization.
RULES AT WORKPLACE
Drinking
No consumption
Disciplinary action
Smoking
No smoking in the premises
Smoke in approved areas
Drugs
ZERO Tolerance
Disciplinary Action
Dangerous Weapons/Substances
Not permitted
Attendance
At start and finish of each shift
Report 10 minutes before duty
Duty Rosters
Check rosters always
No exchange of shifts without permission
Public Holidays
Scheduled to work on gazetted public holidays
Extended Absenteeism
More than 1 day requires medical certificate

More than 3 days without certificate is liable for termination
Restricted Areas
Only in allocated areas unless otherwise specified
Staff Lockers
Provide your own locks
Keep it clean and tidy
Right to search
No company property to be stored
Staff Meals
Manager schedules staff meal breaks
Staff Visitors
No visitors while on duty
Inform Manager, otherwise your reporting authority
Washrooms and Toilets

Keep it clean and hygienic
Please leave the facility in pristine condition
Telephones
No personal phone calls unless in emergency
Obtain manager's permission
194
HUMAN RESOURCES
Enrollment of New Joinees
Name
Designation
Department
Date of Joining
CTC
Bank Account Number (if applicable)
P.F./ESIC Details (if applicable)
Checklist for HR
S.No Documents
1
2
3
4
5
6
S.No Qualification/experience
proofs (photocopies)
1
2
3
4
5
6
Please tick if attached
Comments
Please tick if attached
Comments
Resume
Interview Assessment Form (duly filled)
Offer Letter/FTC agreement/ Retainership
agreement (whichever applicable)
Appointment Letter with Annexure
of Salary break-up (if applicable)
IDS Form and P.F. Form to be filled
by the employee on first day of joining
2 recent passport sized photographs
Date of Birth proof (e.g. Photocopy of

SSC Certificate/Birth Certificate/School
Leaving Certificate)
Salary Slip
Relieving letter/Resignation Acceptance Letter
Qualification proofs
Photo identity proof (Passport/driving
License/voting card)
Address proof (Ration Card)
S. No Activity
1
2
3
4
5
6
7
8
9
10
Please tick
Comments
All Documents verified and submitted by employee

IDS Form filled by the employee
Employee given form to open UTI Salary Account
Registration in finger impression Machine complete
Identity card and Visiting Card (if applicable) given for printing
Telephone number issued (if applicable)
E-mail id configured (if applicable)
Uniform measurement taken by House keeping (if applicable)
Locker issued (if applicable)
Induction Schedule given to the employee
HUMAN RESOURCES
Monthly Quarterly Six monthly
Technical Training (Sales / Service / Kitchen)
Supervisory Development Program
Management Development Program
Grooming
Induction for Industrial Trainees
Induction for Management Trainees
Induction for new joinees for new units
Induction for new joinees for existing units
Cross Training
Refresher-training
196
Annual
HUMAN RESOURCES
Training
Technical Training (Sales / Service /
Kitchen)
Supervisory Development Program
Management Development Program
Conductor
Manager /
Departmental
Head
Outsourced
consultancy
Outsourced
consultancy
Grooming
Outsourced
consultancy
Induction for Industrial Trainees
Outsourced
consultancy
Induction for Management Trainees
Outsourced
consultancy
Induction for new joinees for new units
Outsourced
consultancy
Induction for new joinees for existing

units
HR with
Departmental
Heads
Departmental
Head
Outsourced
consultancy /
HR
Cross Training
Refresher-training (or re-induction) (to
be conducted after six months from the
date of joining of the employee)
Points Covered
Processes, New trends
Effective Supervision,
Time Management,
Guest Service, Effective
Communication
Learning Style, Control
and Influence, Proactive
Behaviour, Resolving
Conflict Style, Power
and Authority,
Understanding
Personality Type,
Leading a Team
Importance of personal
comfort, body language,
grooming standards for
front of the House
employees, Companys
style statement
Company knowledge,
Hierarchy, Grooming
and Etiquette, Guest
Service, Profit and Loss,
Hygiene and Sanitation
Company knowledge,
Hierarchy, Grooming
Company knowledge,
Hierarchy, Grooming
Company knowledge,
Hierarchy, Introduction
within each department
Detailed working within
each department
Company knowledge,
Hierarchy, Grooming
Hygiene and Sanitation,
HUMAN RESOURCES
Training Calendar
Jan Feb Mar Apr May Jun Jul Aug Sept Oct Nov Dec
Technical
Training
SDP
MDP
Grooming
Induction for
Industrial
Trainees
Induction for
Management
Trainees
Induction for
new joinees
for existing
units
Cross
Training
Refreshertraining
198
HUMAN RESOURCES
Checklist for FM Companies / Casual staff
Points
Answer
1 Staff reports 15 minutes before duty
3 Staff smiles or makes pleasant expression.
Remarks
4 Staff uses guest surname when available.

1
All staff have discreet, non-interruptive demeanour
5
Staff does not engage in distracting personal chat or

8 horseplay.
1
Staff neatly groomed, clothing clean and well9 pressed.
1
10 Staff uniform is in good condition.
11 Staff offer assistance to guest automatically. 1
HUMAN RESOURCES
EMERGENCY MEDICAL INFORMATION
Has or is subject to (check and give details):
Allergy to a medicine, food, plant, animal, or insect toxin
Any condition that may require special care, medication, or diet
ADHD (Attention Deficit Hyperactive Disorder)
Asthma Convulsions Heart trouble Contact lenses
Diabetes Fainting spells Bleeding disorders ? Dentures
EXPLAIN _____________________________________________________
PERSONAL HEALTH AND MEDICAL RECORD FORM

I. IDENTIFICATION
Age_____ Sex_____
Name___________________________________________________
Address ______________________________________________________________________
City & State _____________________________________________ Zip ___________________
Health/Accident insurance _______________________________ Policy no. _____________
II. IN AN EMERGENCY NOTIFY:

Name ___________________________________________ Relationship _________________
Address ___________________________ Home phone
City & Business
State ______________________________ phone
Personal
Physician __________________________ Phone
Date of Birth*
Mo. Day Year
III. STATEMENT
Has it ever been necessary to restrict applicant's activities for medical reasons?
No Yes
Does applicant take medicine regularly or have special care?
? No ? Yes If yes, explain.
______________________________________________________
the best of my knowledge, the information in sections I, II & III, is accurate and complete.
In the event of illness or accident in the course of such activity, I request that measures be instituted without
delay as judgment of medical personnel dictates.
Applicant's signature _____________________________________
Date signed ____________________________________________
Updated ___________ Signed _____________________________
Updated ___________ Signed _____________________________
(Must sign if applicant is 18 or younger)
Religious preference
IV. IMMUNIZATIONS
If disease, put "D" and
year.
Tetanus __________
Measles __________
Mumps __________
Chicken Pox __________
Last year
given
NAME _________________________________________ UNIT_________________
NOTE: Keep original form for your personal record. Make reproductions for company use. Be sure information
and signatures are legible on reproduced copies.
200
HUMAN RESOURCES
V. LICENSED HEALTH-CARE PRACTITIONER'S EVALUATION AND ADVICE

Specify exceptions _____________________________________________________
Recommendations (explain any restrictions OR limitations): _____________________
____________________________________________________________________
____________________________________________________________________
Date ___________________
Signed ______________________________________________________________
*Licensed health-care practitioner
VI. HEALTH EXAMINATION

Licensed Health-Care Practitioner:
The applicant will be participating in activities that will include one or more of the following conditions:
.
VISION: HEARING:
Date _______________________________ Normal ______________ Normal ______________
Ht. ______________ Wt. _____________ Glasses _____________ Abnormal ____________
B.P. ________ / _________ Pulse _______ Contacts ____________
Check box if normal; circle if abnormal and give details below:
Growth, development ? Teeth, tonsils ? Genitourinary
Skin, glands, hair ? Respiratory ? Skeletomuscular
Head, neck, thyroid ? Cardiovascular ? Neuropsychiatric
Eyes, ears, nose ? Abdomen, hernia, rings ? Other (specify)
COMMENTS
__________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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c o n t e n t s

FOOD & BEVERAGE

Operation Manual I Mayfair Banquets

SUPPLY CHAIN MANAGEMENT

Operation Manual I Mayfair Banquets

Operation Manual I Mayfair Banquets

Sales organization chart ( City )

City Sales Head (1)

Unit Sales Managers ( 3 )

Unit Asst Sales Managers ( 3 )

Unit Sales Executives in door ( 3 )

Operation Manual I Mayfair Banquets

Unit Sales Executives out

Operation Manual I Mayfair Banquets

Operation Manual I Mayfair Banquets

send regret letter

file under regret

send a letter for

write a function booking

send letter "sorry

update details as they

confirm final details week

sign banquet contract

customer feed back & thank

file customer feedback to sales

forward customer feedback to

bills forwarded ( if credit sale)

follow up bills recovery

Operation Manual I Mayfair Banquets

Be calm & attentive to the queries.

Speak only when the guest is done with his/her talking.

Do not keep the guest on hold for more then 30 seconds.

PERSONAL ( WALK IN GUEST )

Offer the guest refreshments (Tea, Coffee or Juice).

Show the venue if vacant .

Hand over the floor plan to the guest .

Make sure full payment is received at least two days in advance.

Equip yourself with Companys brochures.

Be on time for the meeting.

Operation Manual I Mayfair Banquets

If the guest is with a companion introduce yourself in the same manner.

Present the brochures to the guest.

Do not over sell.

Note down the particulars of the guests requirements carefully.

Operation Manual I Mayfair Banquets

Operation Manual I Mayfair Banquets

ANNUAL SALES BUDGETS

Average per Pax (Rs.)

Average per Pax (Rs.)

Forecast - June 2007

Windsor - June 2007

MONTHLY FORECAST REPORT FORMAT

Operation Manual I Mayfair Banquets

Operation Manual I Mayfair Banquets

Pick up Strategy Plan

MONTHLY FORECAST REPORT FORMAT

MAYFAIR ROOMS, MUMBAI

Guaranteed/ Exp Pax

Guest Name: NIKHIL DALAL

INSTRUCTIONS FOR CHEF

Released On : 09-AUG-2007 16:26

Operation Manual I Mayfair Banquets

FUNCTION PROSPECUS FORMAT

MAYFAIR ROOMS, MUMBAI