This checklist applies to conferences, expos, ceremonies, etc., defining core responsibilities and operational standards for catering teams across three modules: Tea Break, Outside Catering, and Happy Hour beverage services.
TEA BREAK
Replenishment
◆ Set up dessert, fruit, beverage, and utensil stations per menu; label allergens (e.g., nuts, dairy).
◆ Replenish items every 20 minutes to maintain freshness and presentation.
Hygiene & Flow Control
◆ Clear used items and spills promptly; provide separate napkins/bins to prevent crowding.
◆ Maintain coffee machines and tea stations in dry, safe conditions.
Supplier Coordination & Logistics
◆ Liaise with vendors on menus, quantities, and delivery times; verify cold chain logs.
◆ Plan unloading routes to avoid guest traffic disruptions.
Food Display & Temperature Control
◆ Keep hot food ≥60°C with chafing dishes; cold food ≤5°C in refrigerated units.
◆ Decorate stations with theme-aligned signage (e.g., dish cards, labels).
Special Requests
◆ Serve separate meals for vegetarians, religious diets, or allergies; assign dedicated staff.
◆ Manage surplus meals (e.g., no-show guests) for post-event return or donation.
Alcohol Preparation & Compliance
◆ Verify legal drinking age (e.g., ID scans); limit servings to prevent overconsumption.
◆ Offer non-alcoholic options (e.g., mocktails) and label alcohol content (ABV).
Bartending & Engagement
◆ Bartenders perform simple flair moves to enhance guest engagement.
◆ Recommend signature drinks and encourage social interactions.
Safety & Closing
◆ Monitor intoxicated guests; coordinate with security for safe exits and incident logs.
◆ Return unopened beverages; discard opened items per hygiene rules.
Core Competencies
◆ Food safety certification (e.g., HACCP)
◆ Multitasking and stress management
◆ Basic beverage knowledge (e.g., wine/spirits categories)
◆ Cross-cultural awareness (e.g., religious dietary restrictions)
Notes
◆ Implement “silent service” (no dish clattering) during formal conferences.
◆ Secure kitchen access permits and verify power capacity for outside catering equipment.
◆ Restrict alcohol service to guests wearing competitor-branded attire per sponsorship agreements.
Note: For large events, assign dedicated teams (tea break/catering/beverage) under a catering manager for centralized coordination.