What is the standard process of A-level VIP reception in hotel catering department? What should the department prepare?

F&B department 1) and reception process 1. After receiving the "VIP Reception Plan" issued by the PR Marketing Department, read it carefully and record it immediately. 2. The manager of the food and beverage department attended the reception coordination meeting convened by the public relations and marketing department to clarify the reception tasks of this department. 3. Convene a meeting above the foreman of the department, formulate the reception plan of the department, and implement the responsibility to the people. 4. Each post in this department must memorize the number of people, names, identities, consumption standards, time in store, activity flow, etc. Important person. 5. Managers at all levels should check the completion of preparatory work at lower levels step by step. 6. During the stay of the VIP in the store, keep an eye on the VIP's movements at any time, serve the VIP in time, and report to relevant departments. 7. Answer questions raised by distinguished guests enthusiastically, politely, accurately and effectively. 2) Reception standard 1, fully understand the identity, habits, meal standard, dining style, dining time and other precautions of VIPs. 2. The food and beverage manager will open a menu for each meal for distinguished guests and prepare 3 sets. 3. VIPs dine in the special restaurant of Crystal Palace. Before eating, the restaurant supervisor is responsible for checking the equipment and tableware used by the distinguished guests in the private room. When dining, the restaurant supervisor personally serves the distinguished guests, and two excellent waiters cooperate. 6. Five kinds of imported and domestic wines and drinks are provided for each meal, and more than two kinds of high-grade teas are provided for each meal. 7. Provide one box of imported cigarettes and one box of local Longyan for each meal. 8. Use hotel high-grade tableware and crystal cups for each meal. 9. Service personnel should be familiar with food allusions and be able to answer questions from VIPs at any time. 10, serve.