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　　*Wherea static bar does not exist, stock requisition before and stock count after theevent should be undertaken at all timesand electronic POS should be in use to allow for stock consumption data to bedone

　　*如果没有固定的酒吧，则始终应在活动前进行货物申领，在活动后进行货物清点，并且应使用电子POS机，以便记录货物的消费数据

　　4. Does the Sales team aggressively solicit forlocal sales, past bookings and competitor’s clients? 销售团队 是否积极争取本地客户、过往预订和竞争对手的客户？

　　*Does the Sales or F&B team visit competitorhotels to see if there’s potential business by reviewing their reader boards?

　　*Considerundertaking a quarterly sales campaign of past users either electronically orvia telephone to solicit new business

　　*销售和餐饮团队是否会拜访竞争酒店，通过查看他们的公告牌是否有潜在的业务？

　　*考虑通过电子或电话的方式向过去的用户进行季度性的销售推广活动，以吸引新的业务

　　5. Is the Banquet service schedule costedout versus anticipated sales for the week? 宴会服务日程表的成本花费是否与本周预期销售量相符？

　　*Adjust schedule to take into account changes incovers/revenues

　　*调整日程表，将上座数/收入的变化考虑在。

　　6.Do youutilise a labour standard for scheduling that outlines hours and number ofemployees needed per guest based ontype of function and standard hours to set/tear down function/meeting roomsetc? 你是否根据会议室类型以及布置或拆除会议室需要的标准小时数等，使用劳动力标准制定日程计划，包括每个客人需要 的小时数和员工人数？

　　*Implementproductivity norms based on past history and review on a quarterly basis as aminimum

　　*根据过往历史实施生产力标准，并至少每季度回顾一次

　　5. Are the checks/bills compared to the initialorders to make sure that everything was charged for correctly and posted in the PMS system properlyfollowing the event? 在活动后是否将账单与最初的订单进行核对,以确保所有收费正确，并正确记录到PMS系统？

　　*Dailybalance of PMS postings v original order and any adhoc orders included

　　*PMS记录的每日余额与最初订单核对，包括任何临时订单

　　6. Are all catering events secured with a validform of payment prior to the event taking place? 是否所有的餐饮宴会活动在活动开始前都获得了有效的付款方式的确认？

　　*Hotel creditpolicy to be adhered to at all times

　　*应始终遵守酒店的信用政策

　　9.Do you offer “per person”pricing? 是否提供以人为单位的定价

　　*Providing‘Total Cost’ Banquet Packages with upfront per person pricing can provide easysolutions for the cost conscious event planner. Packages should include food, beverage, tax, and any service charges soit is clear for the event planner

　　*在提供‘总价’宴会包价前给出以人为单位的定价，能够为成本敏感型活动策划者提供简单的解决方案。包价应包括食物、饮料、税金、及任何服务费，使活动策划者一目了然。

　　10.Do you charge a “set-up”fee? 你是否收取“布置”费用？

　　*Even forF&B Functions, it may help drive incremental revenue by placing a nominal‘set-up’ charge on all events where appropriate.即使是餐饮宴会，在适当时候，对所有活动设定一项标准的‘布置’费，将会有助于推动收入的增加。

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　　*To reduce inventory costand potential theft, consider reducing your ‘top shelf’ brand offerings tosingle lines *Reduce the number of bottles offered with a standard bar set-upand have bottle pricing for anything above the normal house set-up

　　*为了降低库存成本和潜在的偷窃风险，可以考虑减少顶级品牌产品，换成单个品牌的酒类。

　　*减少瓶数，采用标准酒吧设置，并将超出正常酒店配置的任何饮料进行瓶装定价。