SWISS-BELHOTEL INTERNATIONAL INDONESIAPOLICIES & 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. DefinitionThe 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 person2.1. 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. Venue3.1. 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. Reservation4.1. 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

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 person2. GOVERNMENT CORPORATE IDR 225.000 per person3. COLLEGES / UNIVERSITIES IDR 200.000 per person4. 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. Staffing6.1. 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. Certificate7.1. 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

8. LayoutPlease see attached (by Banquet Manager)

9. Menu optionsPlease see attached (by Executive Chef)

10. Presentation Material and HandoutPlease see attached (by Director of Food and Beverage)

End of procedures

P&P GSBM Table Manner, page 3 of 3 pages