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 Cocktail Duration :
Objective : To ensure you will be able to set the back lane for the cocktail 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
5. Prepare misen en place • What needed for cocktail;
• Well Beverage and food trays
• Items that need to be changed would
require a least a par level of 1.5
• All other would require a surplus of 10 of
20 pieces or 10% of covers whichever is
greater in the event that they need to be
changed or replace
• May need extra table based on numbers
served
• Other items need
1. Tomato ketchup
2. Tabasco
3. Mustard
Stationery
-Pencils
-Writing Pads
Food & Beverage
Related
-Appropriate misen en place
Operation Equipment
-Side plate
Dessert plate
Serving gear & tongs
Cockrtail clip
Napkins
Glassware according to the
drinks
Sterno for the chaffing

2. 4. Soy Sauce
5. Pepper Mill
• Notes: - The items listed are those that are
always needed. You would need to adjust it to the
menu being offered and the drinks offered in the
event presented on table & arranged
properly
dish
6. Place to item on the
table
• Maximize space by stacking item
• Items are stacked neatly
• Allow some work space on the 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: