Procedures and Policy Table Manner in GSBM

1. SWISS-BELHOTEL INTERNATIONAL INDONESIA
POLICIES & PROCEDURES
Index : FB-TABLE
MANNER COURSE
Page : 1 of 3 page
Issued by :
DOFB
Effective Date April 01, 2011
Revision -
Subject : TABLE MANNER TRAINING COURSE AT GSBM
1. POLICY STATEMENT:
It is the policy of Grand Swiss-belhotel Medan that hotel accommodate and organize a group of people to have
table manner training course as part of business within Food and Beverage Department
2. PURPOSE:
To generate revenue within the department by having international standard table manner training course,
according to following procedures
3. PROCEDURES:
1. Definition
The said table manner training course is a training session about how people should act on a formal dining
situation, designed for a group of people, by our internal instructor / trainer and certified by hotel.
2. Number of person
2.1. The ideal number of person within the group will be 30 persons. However, we are very flexible and
still could accommodate to minimum number of 20 persons. Therefore, our minimum charge for this
event will be IDR 5.000.000 before service charge and government tax.
2.2. Should the number of person exceeds 30, it is advisable to split them into 2 groups (2 session), and so
on. As such, if the number of person less than 20, we will charge IDR 5.000.000 ++ for the event.
3. Venue
3.1. The most advisable venue for the course is Diamond Room at 2nd
floor (all rooms, Diamond 1,
Diamond 2, Diamond 3 to be connected). However, venue depends on business situation on daily
basis and hotel provides 25th
floor as alternate venue.
3.2. Under any circumstances, it is NOT allowed to do the course at hotel’s public restaurants and bars.
4. Reservation
4.1. A pre booking in advance is required to the event, through our sales representatives or Director of
Food and Beverage. Hotel should have full confirmation at least 15 working days prior to the event.
Any last minute booking of less than stated day will not be guaranteed to the event, depends on the
availability of the venue, menu, certificate and the instructor himself.
4.2. Should all above factors are available, the price of the event package shall be increased as much as
50% from ordinary price.
4.3. Like any other events in banquet, Banquet Secretary to release the BEO for the event, as
communication and media information to all concerns.
P&P GSBM Table Manner, page 1 of 3 pages

2. 5. Pricing
Due the nature of our business, we have various prices, different pricing for every market segment,
according to following list market segments:
1. NON GOVERNMENT CORPORATE IDR 250.000 per person
2. GOVERNMENT CORPORATE IDR 225.000 per person
3. COLLEGES / UNIVERSITIES IDR 200.000 per person
4. HIGH SCHOOL IDR 175.000 per person
Please note, above prices are per session per person, subject to service charge and government tax.
Prices do include:
 4 hours room rental with hotel standard meeting gear and sound system
 4 courses western set menu with hotel standard pouring water
 Internal trainer (trainer provided by hotel) and material presentation
 Training Course Certificate
Prices DO NOT include: (additional charge)
 Documentation / photo and video taking – price TBA, based on third party’s cost
 Training Handouts – price TBA, based on material and booklet’s cost
 External Instructor – price TBA, based on third party’s price
 Extended hours – price TBA, based on electricity cost
6. Staffing
6.1. Preparation and service operator
Banquet personnel is fully responsible in handling this event, assisted by other FB team when
necessary.
6.2. Trainer / Presenter / Instructor
 Hotel provides free internal instructor for the program, internally taken from one of our team
members. Anyone could become an instructor, as long as he / she well versed to international
food service standard.
 Below is the list of instructor based on availability and the most seniority order within Food
and Beverage Department.
 First option: Bp. Guntoro Purnomo – Director of Food and Beverage
 Second option: Bp. Edi Syahputra – Banquet Operation Manager
 Third option: Bp. Heru Setiawan – Outlet Manager
 Fourth option: Bp. Febriandi – Assistant Outlet Manager
 On the absence of first instructor, choice goes to the next option and so on. However, under
normal circumstances, the first option instructor to do the presentation.
 There will be no special compensations and benefits to be given for all internal hotel
instructors.
7. Certificate
7.1. Human Resources Department is fully responsible for certificate’s process and issuance.
7.2. Certificate of the course to be officially signed by hotel General Manager and Course’s Instructor.
Hotel Logo, date of the course, name of the attendance and hotel’s official stamp must be included on
the certificate.
7.3. Banquet Manager to give the full list of participants to HR dept at least one day prior to the event.
7.4. Delay in submitting the list will be result in postponed of certificate issuance.
7.5. Course certificate will be issued within 2 working days after the event, HR dept to hand it over to
Banquet department.
7.6. Representative from the participant to come to hotel for picking up the certificate, and this shall be
done collectively, not person per person basis.
P&P GSBM Table Manner, page 2 of 3 pages

3. 8. Layout
Please see attached (by Banquet Manager)
9. Menu options
Please see attached (by Executive Chef)
10. Presentation Material and Handout
Please see attached (by Director of Food and Beverage)
End of procedures
P&P GSBM Table Manner, page 3 of 3 pages