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.

1. STANDARD OPERATION PROCEDURES (SOP) – THE
Food and Beverage Department Date
SOP No:
Department : Food & Beverage Job Title : Banquet
Task : How To Set A Soft Drink Station Duration :
Objective : To ensure items served on beverage tray by employee with confident to minimize the risk of
any incidents happen during the service process
Task Breakdown
STEP (How) STANDARD EQUIPMENT
REQUIRED
1. Select buffet
cubes/Glass table
• For every 30 person we would need to use 2
pieces of buffet cubes
• For every additional 20 persons and
additional cube is needed
• Ensure cubes in good condition
• Frame work is not chipped
• All glass top is clean, well polished & dry
Cubes
2. Select and set punch
bowl
• One for every 15 person
• Bowl must clean & polish
Punch Bowl
3. Select Glassware • High ball needed
• 10 % more that the attendance
• Pick up from stewarding store
• Need to be polish, clean & dry
Glass
4. Place soft drink in bowl • Ensure full section of soft drink and mineral
water is available
• Standby bottle openers if needed
• Sufficient ice in bowl to keep drinks chilled
for 3 hours
• Garnishing (Lemon, Lime…etc)
• Straws
Beverage
Ice
Developed By : Reviewed By
Name: Name:
Date: Date: