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1
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Identifying food suppliers (caterers) who are experienced in the protocol for preparing menu dishes for distinguished guests.
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2
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Appointing a caterer who has been endorsed by the Chairperson of the Main Committee or the Chairperson of the Executive Committee of a programme/event.
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3
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Conduct inspections of food preparation premises (if necessary).
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4
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Identifying appropriate menus based on the programme schedule (breakfast, lunch, afternoon tea, or dinner) according to the approved rates.
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5
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Conduct food testing (if necessary).
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6
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Managing the preparation of buffet dishes with at least one guest served
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7
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Ensuring the arrangement of equipment and utensils (table setting).Table setting is the complete preparation of the dining table, including cutlery (spoons, plates, tablecloth) and serving utensils arranged neatly and correctly, such as the placement of napkins, glasses, forks, and knives.All the utensils must be ensured to be in perfect and clean condition.
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8
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Monitor the provision of dishes throughout the event (ensure they are on time and in the right place)
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9
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Checking the menu that will be served before the event takes place
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10
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Appoint and determine the officers responsible for the provision:
- Light refreshments in the Holding Room
- The need for drinking water (mineral) and goblets on the VIP table on the stage and podium.
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