F&b bqt 14_012 how to lay tablecloth for round table
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F&b bqt 14_001 how to set a table for a chinese set
1) The document provides the standard operating procedures for setting a Chinese table for banquet events.
2) It outlines 12 steps for properly setting the table, including picking up plates, serving guests from the right side, centering the lazy susan, and arranging table settings in a specific sequence.
3) The final steps include placing chairs, pouring soy sauce, and adjusting napkins to finalize the table setting according to standards.
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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.
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F&b bqt 14_11 how to set up buffet line single line
1) The document provides standard operating procedures for setting up a single-line, single-side buffet.
2) It involves selecting buffet cubes and glass tops, transporting them to the function venue, determining focal points, placing the cubes, adding the glass tops, and marking locations for food.
3) Key steps include balancing the setup, ensuring clear access to food and space for menus, and checking from various angles that the individual cubes meet department standards.
F&b bqt 14_010 how to set the back lane for cocktail
1) The document provides standard operating procedures for setting up a back lane for cocktails. It lists 7 steps to complete the task including selecting a table, laying a tablecloth, placing the table in the designated area, and preparing necessary food, beverage, and stationery items.
2) The mise en place should include well-stocked trays of beverages and foods, with surplus items to replace anything that needs to be changed. Additional items like condiments, glassware, and chafing dishes are also listed.
3) A final check of the setup is required to ensure sufficient items are prepared and that all equipment is clean and polished.
F&b bqt 14_008 how to set a soft drink station
The document outlines standard operating procedures for setting up a soft drink station for banquet events. It provides instructions on selecting equipment like buffet cubes, punch bowls, and glassware to accommodate the expected number of attendees. Specific steps are given for placing soft drinks in bowls, ensuring full selections of beverages and sufficient ice are available to keep drinks chilled for three hours. The objective is to allow employees to confidently serve beverages and minimize any incidents during service.
F&b bqt 14_007 how to set up a buffet line (island concept)
The document provides standard operating procedures for setting up a buffet line using an island concept. It outlines 7 steps: 1) select buffet cubes and glass tops, 2) transfer equipment to the function venue, 3) determine focal points for each island, 4) place cubes for the focal points ensuring accessibility and balance, 5) place glass tops on the cubes, 6) mark locations for food, and 7) do a final check of the setup from various angles. The island concept buffet setup is well-suited for events with ample space like working lunches and cocktail receptions.
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F&b bqt 14_001 how to set a table for a chinese set
1) The document provides the standard operating procedures for setting a Chinese table for banquet events.
2) It outlines 12 steps for properly setting the table, including picking up plates, serving guests from the right side, centering the lazy susan, and arranging table settings in a specific sequence.
3) The final steps include placing chairs, pouring soy sauce, and adjusting napkins to finalize the table setting according to standards.
F&b bqt 14_009 how to set the back lane for meeting
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.
SOPs of Finance Dept
This document outlines the standard operating procedures for the finance department of Pak Pap (Pvt) Ltd. It details policies for human resources, accounts, internal audit, inventory, purchases, stock transfers, production, and sales. Proper documentation and approval procedures are established to ensure accurate financial reporting and compliance.
F&b bqt 14_11 how to set up buffet line single line
1) The document provides standard operating procedures for setting up a single-line, single-side buffet.
2) It involves selecting buffet cubes and glass tops, transporting them to the function venue, determining focal points, placing the cubes, adding the glass tops, and marking locations for food.
3) Key steps include balancing the setup, ensuring clear access to food and space for menus, and checking from various angles that the individual cubes meet department standards.
F&b bqt 14_010 how to set the back lane for cocktail
1) The document provides standard operating procedures for setting up a back lane for cocktails. It lists 7 steps to complete the task including selecting a table, laying a tablecloth, placing the table in the designated area, and preparing necessary food, beverage, and stationery items.
2) The mise en place should include well-stocked trays of beverages and foods, with surplus items to replace anything that needs to be changed. Additional items like condiments, glassware, and chafing dishes are also listed.
3) A final check of the setup is required to ensure sufficient items are prepared and that all equipment is clean and polished.
F&b bqt 14_008 how to set a soft drink station
The document outlines standard operating procedures for setting up a soft drink station for banquet events. It provides instructions on selecting equipment like buffet cubes, punch bowls, and glassware to accommodate the expected number of attendees. Specific steps are given for placing soft drinks in bowls, ensuring full selections of beverages and sufficient ice are available to keep drinks chilled for three hours. The objective is to allow employees to confidently serve beverages and minimize any incidents during service.
F&b bqt 14_007 how to set up a buffet line (island concept)
The document provides standard operating procedures for setting up a buffet line using an island concept. It outlines 7 steps: 1) select buffet cubes and glass tops, 2) transfer equipment to the function venue, 3) determine focal points for each island, 4) place cubes for the focal points ensuring accessibility and balance, 5) place glass tops on the cubes, 6) mark locations for food, and 7) do a final check of the setup from various angles. The island concept buffet setup is well-suited for events with ample space like working lunches and cocktail receptions.
F&b bqt 14_005 how to setup up a staging
This standard operating procedure outlines the steps for setting up a staging area. The 11 steps include: 1) selecting and inspecting the stage and skirting materials, 2) pushing the stage to the designated area, 3) aligning and opening the stage, 4) making final adjustments, 5) adjusting the stage level, 6) securing the staging together if needed, 7) checking stability, 8) skirting the stage, and 9) setting any required equipment on the stage. The objective is to ensure the staging area is set up according to standards and is ready for clients.
F&b bqt 14_003 how to set a table for a buffet meal
This standard operating procedure outlines the steps for setting up a buffet table:
1. Select a clean tray and prepare necessary equipment like plates, cutlery and glassware by stacking them neatly.
2. Choose and lay out the appropriate table linen.
3. Carefully carry the tray of equipment to the designated table and place it on a stable tray stand.
4. Follow the sequence to set each item on the table, including plates, utensils, glasses and decorative items like flowers or salt and pepper. Place chairs around the table and ensure napkins are neatly arranged.
F&b bqt 14_002 how to set a table for a western set meal
This standard operating procedure outlines the steps for setting a table for a western-style meal, including:
1. Selecting trays and mise en place equipment like plates, cutlery, and glassware and arranging them neatly.
2. Choosing and laying the table linen.
3. Carrying the tray of equipment to the dining room and placing it on a tray stand next to the table to be set.
4. Arranging the equipment on the table in a specific sequence, including plates, utensils, salt and pepper, napkins, and decorations.
5. Adding chairs and adjusting the napkin placement once the table is fully set.
F&b bqt 14_013 how to skirt a tables
This standard operating procedure outlines the proper steps for skirting a table according to department standards. The key steps are to check that the table is clean and stable; select two clean pieces of skirting; start skirting approximately 8 inches from the edge of the table while securing it with pins placed at 33 inch intervals around the table; ensure the skirting is taut and evenly touches the floor when complete; and check that the finished table has neat overlapping skirting.
F&b service sequence kogetsu
The document outlines 37 steps for food and beverage service sequence and standards at an a la carte restaurant. Key aspects include greeting guests with a smile, checking reservations, seating guests with assistance as needed, presenting menus and taking orders, serving courses within designated timeframes, checking on guest satisfaction, clearing dishes promptly, offering dessert and coffee/tea, presenting the check, and bidding farewell to guests. The goal is to follow department standards for high quality and consistent customer service.
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This document outlines the standard operating procedures for food and beverage service at the Golfers Terrace. It details 21 steps for servers to follow, including greeting guests with a smile, presenting menus, taking and repeating food and drink orders, checking on guests, clearing dishes, offering coffee or tea, and bidding farewell. The goal is to provide consistent, high-quality service by having all staff follow the same sequence and timing for serving guests.
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- The best cigars still come from Cuba, particularly the Vuelta Abajo region, where the climate and soil are ideal for growing tobacco.
- A traditional cigar consists of filler tobacco bound together, wrapped in a binder leaf, and wrapped again with the colorful wrapper leaf.
- Cigars are classified by size, shape, and color, with popular brands including Cohiba, Montecristo, and Partagas that are stocked in fine hotels like Oberoi.
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This document provides food and wine pairing suggestions for different seasons in Australia. It suggests wines that pair well with various foods for summer, autumn, and winter. For example, in summer it recommends young Riesling or 2-3 year old Semillon with cold salads or sashimi. For autumn it suggests barrel-fermented or mature whites with smoked roe or bouillabaisse. For winter it pairs sparkling Burgundy with borscht or pea and ham soup. The document considers factors like the age of the wine, varietal, and wine style in making its food and wine pairing recommendations.
2. généralities about wine
The document discusses factors that influence wine quality, including site, climate, soil, and grape variety. It also describes the winemaking process, from harvest to bottling. Several white, red, and coloring grape varieties are mentioned. A wine's color comes from the grape skins. While some varieties like Chardonnay are used only for white wines, others may be blended to create red or white wines.
1. wine knowledge
This document provides an overview of different types of wines - white, red, rosé, and sparkling - and explains their production processes. Red wine involves leaving grape skins in contact with the juice to impart color, while white wine avoids this step. Rosé uses a short skin contact period. Sparkling wines, like Champagne, undergo a second fermentation in the bottle to create carbonation. The techniques were pioneered accidentally by a French monk named Dom Perignon in the Champagne region of France.
2. training wine vocabulary
Grapes used for winemaking are different from table grapes. Tannins from grape skins, stalks, and seeds contribute bitterness that helps preserve wine and influences the winemaking process. A château refers to an estate where wine is grown and often produced from vineyards that may not be contiguous. Grand cru designates the finest vineyards in a specific region. Lees are deposits left in the bottom of fermentation vessels. Residual sugar is unfermented sugar remaining in wine, with less than 2g/L considered dry. Terroir encompasses how geographic factors influence a wine's personality. Yield measures a vineyard's productivity. Dry wines have little residual sugar and are often crisp, while sweet wines have more sugar and are richer.
3. grape training
This document provides information on 20 different grape varieties used for red and white wines. It describes the key characteristics of each variety, including dominant aroma and flavor profiles, as well as comments on the typical style of wine produced and best growing conditions. The varieties discussed include Cabernet Sauvignon, Pinot Noir, Merlot, Cabernet Franc, Syrah, Carignan, Grenache, Pinotage, Zinfandel, Chardonnay, Sauvignon Blanc, Semillon, Colombard, Pinot Gris and others.
4. french wine appellation system
The document summarizes the French appellation system for wine. It describes three levels of appellations - vin de table (VDT) with no restrictions, vin de pays (VDP) from a specified region, and AOC from a smaller section of a region. It then lists quality criteria like yield, price, and aging potential that increase with each stricter appellation level. Maps of France, Bordeaux, Italy are included to illustrate wine regions with appellations.
South african wines
This document summarizes information about South African and Spanish wines. It outlines the main red and white grape varieties grown in South Africa, including Pinotage, Chenin Blanc, and Sauvignon Blanc. It also lists some of the primary wine regions and exemplar wines of South Africa. For Spanish wines, it identifies Tempranillo, Grenache, and Carignan as important red grape varieties and discusses the characteristic styles and flavors of wines made from each variety, noting key Spanish wine growing regions like Rioja and Ribera del Duero.
Wine & cheese
This document summarizes information about several French cheeses: Brie is known for its smooth yet tangy taste and woodsy smell but must be eaten before the flavor becomes offensive. Reblochon originated in the French Alps and was made from a second milking of cows to use richer milk for cheesemaking. Camembert is a very famous soft cheese from Normandy dating back to the 18th century that gets creamier as it ripens over 2-3 weeks. Pont-l'Eveque and Munster are additional soft cheeses from Normandy and the Munster valley respectively.
The wine making process
The document discusses the wine making process from the vineyard to the bottle in 3 stages. It first describes the composition of vines and grapes. It then explains how terroir, or the soil, climate and winemaker's skills influence the taste of the wine. The document outlines the red and white wine making processes which involve steps like harvesting, fermentation, pressing, aging and bottling. It concludes with the 4 steps of wine tasting - examining the color, smelling, tasting, and determining quality.
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This document provides potential interview questions and tips on how to answer them for a restaurant job interview. Some of the most common questions asked include: "Tell me about yourself", where you should give a brief summary of your background, qualifications, and interests; "What are your strengths?", where you should focus on skills relevant to the job like communication and customer service; and "What are your weaknesses?", where you should admit to weaknesses but also how you are working to improve them. Other likely questions focus on preferences for working under pressure, routine work, and long hours typical of restaurant jobs. Interviewers will also want to know why you are interested in the specific restaurant and what value you can provide if hired.
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F&b bqt 14_005 how to setup up a staging
This standard operating procedure outlines the steps for setting up a staging area. The 11 steps include: 1) selecting and inspecting the stage and skirting materials, 2) pushing the stage to the designated area, 3) aligning and opening the stage, 4) making final adjustments, 5) adjusting the stage level, 6) securing the staging together if needed, 7) checking stability, 8) skirting the stage, and 9) setting any required equipment on the stage. The objective is to ensure the staging area is set up according to standards and is ready for clients.
F&b bqt 14_003 how to set a table for a buffet meal
This standard operating procedure outlines the steps for setting up a buffet table:
1. Select a clean tray and prepare necessary equipment like plates, cutlery and glassware by stacking them neatly.
2. Choose and lay out the appropriate table linen.
3. Carefully carry the tray of equipment to the designated table and place it on a stable tray stand.
4. Follow the sequence to set each item on the table, including plates, utensils, glasses and decorative items like flowers or salt and pepper. Place chairs around the table and ensure napkins are neatly arranged.
F&b bqt 14_002 how to set a table for a western set meal
This standard operating procedure outlines the steps for setting a table for a western-style meal, including:
1. Selecting trays and mise en place equipment like plates, cutlery, and glassware and arranging them neatly.
2. Choosing and laying the table linen.
3. Carrying the tray of equipment to the dining room and placing it on a tray stand next to the table to be set.
4. Arranging the equipment on the table in a specific sequence, including plates, utensils, salt and pepper, napkins, and decorations.
5. Adding chairs and adjusting the napkin placement once the table is fully set.
F&b bqt 14_013 how to skirt a tables
This standard operating procedure outlines the proper steps for skirting a table according to department standards. The key steps are to check that the table is clean and stable; select two clean pieces of skirting; start skirting approximately 8 inches from the edge of the table while securing it with pins placed at 33 inch intervals around the table; ensure the skirting is taut and evenly touches the floor when complete; and check that the finished table has neat overlapping skirting.
F&b service sequence kogetsu
The document outlines 37 steps for food and beverage service sequence and standards at an a la carte restaurant. Key aspects include greeting guests with a smile, checking reservations, seating guests with assistance as needed, presenting menus and taking orders, serving courses within designated timeframes, checking on guest satisfaction, clearing dishes promptly, offering dessert and coffee/tea, presenting the check, and bidding farewell to guests. The goal is to follow department standards for high quality and consistent customer service.
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This document outlines the standard operating procedures for food and beverage service at the Golfers Terrace. It details 21 steps for servers to follow, including greeting guests with a smile, presenting menus, taking and repeating food and drink orders, checking on guests, clearing dishes, offering coffee or tea, and bidding farewell. The goal is to provide consistent, high-quality service by having all staff follow the same sequence and timing for serving guests.
Coffee
Coffee originated in Ethiopia and was discovered by a goatherd named Kaldi. It spread through the Middle East and Europe via travelers and traders and was introduced to America by Dutch colonists. There are three main types of coffee plants grown for commercial purposes, and coffee is now cultivated in Latin America, Africa, Asia, and the Arabian Peninsula. The process of turning coffee beans into a beverage involves harvesting, curing, roasting, grinding, brewing and various methods at each stage can impact the flavor of the final coffee.
Cigar
- Cigars originated from Christopher Columbus introducing them to Europe after encountering natives in the Americas smoking tobacco wrapped in leaves.
- The best cigars still come from Cuba, particularly the Vuelta Abajo region, where the climate and soil are ideal for growing tobacco.
- A traditional cigar consists of filler tobacco bound together, wrapped in a binder leaf, and wrapped again with the colorful wrapper leaf.
- Cigars are classified by size, shape, and color, with popular brands including Cohiba, Montecristo, and Partagas that are stocked in fine hotels like Oberoi.
Wine and food or food and wine
This document provides food and wine pairing suggestions for different seasons in Australia. It suggests wines that pair well with various foods for summer, autumn, and winter. For example, in summer it recommends young Riesling or 2-3 year old Semillon with cold salads or sashimi. For autumn it suggests barrel-fermented or mature whites with smoked roe or bouillabaisse. For winter it pairs sparkling Burgundy with borscht or pea and ham soup. The document considers factors like the age of the wine, varietal, and wine style in making its food and wine pairing recommendations.
2. généralities about wine
The document discusses factors that influence wine quality, including site, climate, soil, and grape variety. It also describes the winemaking process, from harvest to bottling. Several white, red, and coloring grape varieties are mentioned. A wine's color comes from the grape skins. While some varieties like Chardonnay are used only for white wines, others may be blended to create red or white wines.
1. wine knowledge
This document provides an overview of different types of wines - white, red, rosé, and sparkling - and explains their production processes. Red wine involves leaving grape skins in contact with the juice to impart color, while white wine avoids this step. Rosé uses a short skin contact period. Sparkling wines, like Champagne, undergo a second fermentation in the bottle to create carbonation. The techniques were pioneered accidentally by a French monk named Dom Perignon in the Champagne region of France.
2. training wine vocabulary
Grapes used for winemaking are different from table grapes. Tannins from grape skins, stalks, and seeds contribute bitterness that helps preserve wine and influences the winemaking process. A château refers to an estate where wine is grown and often produced from vineyards that may not be contiguous. Grand cru designates the finest vineyards in a specific region. Lees are deposits left in the bottom of fermentation vessels. Residual sugar is unfermented sugar remaining in wine, with less than 2g/L considered dry. Terroir encompasses how geographic factors influence a wine's personality. Yield measures a vineyard's productivity. Dry wines have little residual sugar and are often crisp, while sweet wines have more sugar and are richer.
3. grape training
This document provides information on 20 different grape varieties used for red and white wines. It describes the key characteristics of each variety, including dominant aroma and flavor profiles, as well as comments on the typical style of wine produced and best growing conditions. The varieties discussed include Cabernet Sauvignon, Pinot Noir, Merlot, Cabernet Franc, Syrah, Carignan, Grenache, Pinotage, Zinfandel, Chardonnay, Sauvignon Blanc, Semillon, Colombard, Pinot Gris and others.
4. french wine appellation system
The document summarizes the French appellation system for wine. It describes three levels of appellations - vin de table (VDT) with no restrictions, vin de pays (VDP) from a specified region, and AOC from a smaller section of a region. It then lists quality criteria like yield, price, and aging potential that increase with each stricter appellation level. Maps of France, Bordeaux, Italy are included to illustrate wine regions with appellations.
South african wines
This document summarizes information about South African and Spanish wines. It outlines the main red and white grape varieties grown in South Africa, including Pinotage, Chenin Blanc, and Sauvignon Blanc. It also lists some of the primary wine regions and exemplar wines of South Africa. For Spanish wines, it identifies Tempranillo, Grenache, and Carignan as important red grape varieties and discusses the characteristic styles and flavors of wines made from each variety, noting key Spanish wine growing regions like Rioja and Ribera del Duero.
Wine & cheese
This document summarizes information about several French cheeses: Brie is known for its smooth yet tangy taste and woodsy smell but must be eaten before the flavor becomes offensive. Reblochon originated in the French Alps and was made from a second milking of cows to use richer milk for cheesemaking. Camembert is a very famous soft cheese from Normandy dating back to the 18th century that gets creamier as it ripens over 2-3 weeks. Pont-l'Eveque and Munster are additional soft cheeses from Normandy and the Munster valley respectively.
The wine making process
The document discusses the wine making process from the vineyard to the bottle in 3 stages. It first describes the composition of vines and grapes. It then explains how terroir, or the soil, climate and winemaker's skills influence the taste of the wine. The document outlines the red and white wine making processes which involve steps like harvesting, fermentation, pressing, aging and bottling. It concludes with the 4 steps of wine tasting - examining the color, smelling, tasting, and determining quality.
Potential interview questions and answers
This document provides potential interview questions and tips on how to answer them for a restaurant job interview. Some of the most common questions asked include: "Tell me about yourself", where you should give a brief summary of your background, qualifications, and interests; "What are your strengths?", where you should focus on skills relevant to the job like communication and customer service; and "What are your weaknesses?", where you should admit to weaknesses but also how you are working to improve them. Other likely questions focus on preferences for working under pressure, routine work, and long hours typical of restaurant jobs. Interviewers will also want to know why you are interested in the specific restaurant and what value you can provide if hired.
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Findlay Evans Waterproofing with AIW - Article April 2017MELBOURNE Commercial Waterproofers - Findlay-Evans Waterproofing
The AIW Delivers on the Importance of Waterproofing
On March 29, 2017, the AIW attended and presented at the ADEB (Architects Designers Engineers Builders) Waterproofing Breakfast Seminar in Sydney. The focus was on addressing commercial waterproofing and residential high-rise waterproofing failures and solutions.
Presentations and Key Points
Paul Evans, AIW President, gave an overview of the AIW's role in raising waterproofing standards in Australia. Robert McDonald, an AIW member, delivered a session on the “Australian Standards in Waterproofing.” These presentations covered:
Common defects in internal and external waterproofing
Priming and substrate moisture content
Inspection and testing of waterproofing
Drainage and waterproofing techniques
Product knowledge and standards compliance, including:
CA 55 - 1970 (Design and Installation of Bituminous Fabric Roofing)
AS 3740 (Waterproofing Wet Areas in Residential Buildings)
AS 4858 - 2004 (Wet Area Membranes)
AS 4654 - 2012 (Waterproofing Membrane)
The AIW remains dedicated to updating, providing current information, and educational resources for all industries involved with waterproofing.
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Findlay Evans Waterproofing with AIW - Article October 2018MELBOURNE Commercial Waterproofers - Findlay-Evans Waterproofing
The construction industry is undergoing significant changes, particularly in waterproofing. Poor practices have caught the attention of regulators, and changes are coming soon. AIW will keep members informed about these developments. We aim to eliminate subpar contractors who compromise the industry with inadequate work.
Everyone makes mistakes occasionally, but persistent issues arise from those who consistently cut corners, using insufficient materials in unsafe conditions. These practices must end.
Summer Waterproofing Challenges
As summer approaches, common questions arise regarding membrane application in hot or humid conditions:
Is it too hot or humid to apply a membrane?
Will blistering occur?
How to address blistering if it happens?
Should a warranty be issued for such membranes?
Applying membranes in inappropriate conditions often leads to failures. It’s crucial to consider the long-term repercussions of these decisions. Consult your membrane supplier for guidance and ensure you ask the right questions. Industry peers are often willing to help.
Project Reference: QLD Public Hospital
Overview
Property Type: QLD Public Hospital
Contractor/Applicator: Waterstop Solutions
Testing: International Leak Detection Australia (ILD)
Category: Membrane Renewal
Products Used: A specialized bitumen-modified highly flexible waterproofing membrane installed in multiple layers over a moisture barrier primer system.
Project Details: The project involved renewing the waterproofing membrane on two leaking concrete tanks, critical for the hospital’s fire sprinkling system. Challenges included identifying all leaks and adhering to noise and downtime restrictions. The solution involved thorough surface preparation and the use of a compatible, highly flexible membrane, ensuring long-term effectiveness and compliance with Australian Standards.
AIW at Bayset Construction Trade Day
On August 24, 2018, AIW attended the Bayset Construction Trade Day at Coopers Plains Branch. The event was a great opportunity to connect with members and non-members, resulting in increased interest and new sign-ups. The day featured informative sessions, industry support, and excellent networking opportunities.Findlay Evans Waterproofing with AIW - Article August 2017
Findlay Evans Waterproofing with AIW - Article August 2017MELBOURNE Commercial Waterproofers - Findlay-Evans Waterproofing
Waterproofing Changes in Victoria
The Building Act 1993 remains, but the Building Regulation 2006 will be replaced by the Building Regulations 2017, expected to be legislated around September. Key changes affecting the waterproofing industry include Part 13, which mandates inspection prior to covering a waterproofing membrane in any wet area.
The regulations remain consistent in other areas affecting waterproofing, such as the adoption of the NCC and relevant Australian Standards, methods of assessment of compliance, material testing, and compliance certificates.
The VBA confirms that only a registered Building Practitioner can authorize compliance of waterproofing works. Subcontractors who are not registered cannot authorize compliance. Although they can state that they have complied with the relevant standards, liability lies primarily with the registered builder, now shared with the Building Inspector or Surveyor for wet areas.
QBCC Tradie Tours
Waterproofing is consistently one of the most common defects reported to the QBCC, with mistakes being costly. In June 2017, the QBCC presented ten waterproofing seminars throughout Queensland, dedicated to waterproofing and tiling issues with a focus on preventing waterproofing defects. Approximately 1000 builders, waterproofers, certifiers, and tilers attended these seminars.
Bayset’s Training & Quality Manager, Frank Moebus, provided in-depth information about avoiding installation problems. The Tradie Tour received positive feedback from the industry.
Project Reference: Botanicca Corporate Park
Overview:
Property Type: Commercial
Project Type: Restoration
Scope: Leaking roof joints affecting company suites
Applicator: Australian Waterproofing Company Pty Ltd
Area: 1150m²
Category: Waterproofing
Products Used:
Soprema Soprasun 3.0S
Soprema Sopradhere Primer
Soprema Alsan Flashing
Soprema Roof Vents
Project Details:
Botanicca Corporate Park experienced leaks in the roof joints that affected various company suites and balconies. The building, constructed in 2006, required a watertight roof to ensure its longevity. A 20-year warranty was provided, and the Soprema Torch On system was applied to achieve a high-quality waterproofing result, both aesthetically and functionally.
Gary Moody, project manager, described the project as challenging but rewarding due to the successful outcome achieved by the experienced applicator.
Importance of Waterproofing Standards and Compliance
Legislative Changes and Their Impact
The introduction of the Building Regulations 2017 brings significant changes to the waterproofing industry, particularly regarding inspection and compliance requirements. For the first time, building inspectors or surveyors must inspect waterproofing membranes before they are covered in any wet areas. This change emphasizes the importance of thorough inspections to prevent defects and ensure high-quality waterproofing.#1 Call Girls in Islamabad || 03274100048 || Quick Booking at Affordable Price
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