The standard operating procedure outlines how to set up a back lane for a meeting. It involves: 1. Setting an oblong table in the back lane against the wall so it does not obstruct passageways or doors. 2. Laying a clean, dry tablecloth on the table. 3. Arranging the necessary stationery, food and beverages, and other items like water and napkins on the table in a neat and organized manner while maximizing space. 4. Checking that the setup is complete with sufficient supplies and all equipment is clean and polished before the meeting.

1. STANDARD OPERATION PROCEDURES (SOP) – THE
Food and Beverage Department Date
SOP No:
Department : Food & Beverage Job Title : Banquet
Task : How To Set The Back Lane For Meeting Duration :
Objective : To ensure you will be able to set the back lane for the meeting according to the department
Standard
Task Breakdown
STEP (How) STANDARD
EQUIPMENT
REQUIRED
1. Set a oblong table • Clean & dry
• In good condition
• If space does not permit that use IBM
table instead
Oblong Table
2. Select Table Cloth • Use condemned table cloth
• Clean & dry
Table Cloth
3. Open table & lay the
table cloth
• As per previous lesson on this task Table Cloth & table
4. Place table • In the back lane
• Ensure table against the wall
• The table does not obstruct the
passageway & doors
• Table is away from the view of guest when
open the door
Prepare mise en place • What needed for meeting
• Well presented on table & arranged
properly
Stationery
-Pencils
-Coasters
-Writing Pads
Food & Beverage
Related
-Appropriate misen en place
-Equipment for coffee break
-Sweet for the meeting
Operation Equipment
-Water Globet,Side
Plates,Napkins
-Mineral Water
Miscellaneous
Sterno for the chaffing
dish

2. 6. Prepare misen en place
(continue)
• Place the item on the table
• Maximize space by stacking the items
• Items are stacked neatly
• Allow some work space on table
7. Check setup • Sufficient mise en place
• All equipment has no chip, no stains and
well polish
Developed By : Reviewed By
Name: Name:
Date: Date: