1. STANDARD OPERATION PROCEDURES (SOP) – THE
Food and Beverage Department Date
SOP No:
Department : Food & Beverage Job Title: Banquet
Task : How To Set A Table For A Buffet Meal Duration:
Objective : To ensure you will able to set a table for buffet
Task Breakdown
STEP (How) STANDARD
EQUIPMENT
REQUIRED
1. Select the tray • Pick up for stewarding store
• Large Oval Tray
• Clean, dry & good condition
Service tray
2. Prepare mise en place • Standard buffet setup
• No stain chip, well polished, clean, dry and
in good condition
• Nicely stacked on the tray & place on
trolley
• Glassware to be place in racks
• Each equipment (cutlery) on individual
tray
Equipment:-
-side plates.
-Salad knife & fork
-Soup Spoon
-Main knife & fork
-Butter knife
-1 X Sets of salt &
pepper
-1 Flower Arrangement
- Napkins Folded
-Water Globets and
wine
glass
Remark: Quantiy of
equipment is depend on the
number of guest
3. Select & place line on
the table
• As per lesson on laying table linen for
round tables
Linen & Table
4. Carry tray of equipment
into
room
• Tray is well balance
5. Land Tray • On the tray stand
• Tray stand is placed next to the table that
we are setting up
• Tray is sitting firmly on tray stand and is
stable

2. 6. Set table • As following sequence
1. Show plate (if needed)
2. Dinner knife & fork
3. Spoon
4. Soup Spoon
5. Dessert fork & Spoon
6. Side Plate
7. Water Goblet
8. Coffee cup/Saucer
9. Sugar & Creamer (Before door to be
open)
10. Salt & Pepper
11. Napkins
12. Pin spot table
7. Place Chairs • Pick up from the store
• Chair are clean, dry and good condition
• Chairs to be placed according to the
setting
Chairs
Trolley
8. Adjust napkins • When all tables completely set
• Ensure alignment of tables is finalized
before commencing
• Napkins is sitting firmly on the table or
show plate
• Check setting
Remarks:-Certain equipment will only be set on the
table when they are required. Sometimes when the
client requires speedy service they can be preset on table
We should preset item for table on individual trays
when we need to do a turnover. For theme setups
adhere to the guidelines laid down with regards to
specification of linen and props for the table
Napkins
Developed By : Reviewed By
Name: Name:
Date: Date: