Food and Beverage Training Manual

MAIN DINING ROOM

2018

Service Concept The service concept in the Main Dining Room is different to any similar service concept in the regular hospitality business. In the banquet department the employee has to be highly flexible and resilient. Working in the banquet service is the same as an artist, there are a lot of changes that are coming along with it. You have to be capable of doing the event in a specific time frame. Something can occur at a certain point of time. For example, members will call with short notice, where you have limited time to deliver quality service standards. Part of the tasks of the staff is also to be responsible for the set up and decoration of the different events. Further we are in charge for the cleanness of all main dining areas incl. Bar, Lounge and Living room and all storage rooms. This includes the aspects to take care of the maintenance of the different rooms and storages. In the Banquet Department we have several guidelines like team work, name recognition, member preferences, professional knowledge and high service standards. To fulfill all of it will be the mission of the MDR staff.

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