MOD CHECKLIST SBSR

• MANAGER ON DUTY (MOD) POLICY & STANDARD CHECKLIST

  

THE 7 SENSES OF SWISS-BELHOTEL INTERNATIONAL

• Remember that in everything we do, we ensure a complete experience based on the 7 Senses of
  Swiss-Belhotel International.
  
  QUALITY AND VALUES
  
  Swiss-Belhotel International embraces qualities and values that are quintessentially Swiss – and our
  hotels deliver on this promise in some of the most exotic and chaotic locations in the world.
  
  HOSPITALITY AND CARE
  
  Swiss-Belhotel International is warm and welcoming. A spirit of homeliness, a feeling of appropriate
  familiarity and friendliness. Knowing you’re surrounded by people who truly care
  
  SIMPLICITY AND SPECIAL TOUCHES
  
  No matter where you’ve traveled from, you will treasure the simple pleasures, the calm capability
  and all those little touches that Swiss-Belhotel International delivers every day.
  
  DISCRETION AND PRIVACY
  
  Your privacy is appreciated and guarded with the utmost respect and confidentiality. It’s the SwissBelhotel International style.
  
  SAFETY AND SECURITY
  
  Swiss-Belhotel International means you are in a safe environment, ever-dependable and always
  secure – allowing you to fully enjoy your stay, to experience the wonder of your destination or
  conduct your business with confidence.
  
  WELLNESS AND REJUVENATION
  
  At Swiss-Belhotel International, you will be able to rejuvenate, relax and replenish after exploring,
  partying, shopping, or simply doing business in exciting and different destinations.
  
  EFFICIENCY AND DETAIL
  
  At every level of our business, we look after every level of yours. Staying with us is easy because we
  take care of the details.

GENERAL POLICY

• Below is the general SBI policy regarding the Manager on Duty program as well as a sample checklist, which must be customized, i.e. created and implemented by each hotel accordingly.
  Each individual hotel’s policy must be established according to the hotel’s specific situation in terms of weekend days, the work schedule of staff and management as well as the hotel’s business pattern.
  The checklist must be customized according to the hotel’s services, facilities and layout, as well as make sense in terms of a physical walk-through and hotel/room layout, etc.
  Checklist responsibilities must be devised according to specific positions, job titles and reporting lines of each hotel (i.e. Hotel Manager vs. Director of Operations /Resident Manager / Resort Manager, etc., Guest Services Manager vs. GuestRelations Manager / Front Office Manager, etc.).

POLICY

• Objectives:
  [*] To establish a policy for Hotel Management to provide proper supervision after daytime office operation hours, weekends, and Public Holidays.
  [*] To maintain the best image of the Management team of an SBI hotel and seek the guest’s valuable comments and needs.

PROCEDURES

• [*] Executive Office will issue the monthly MOD Duty Roster by the end of the current month. Any
  changes to the schedule must be approved by the General / Hotel Manager (or equivalent) and
  amendments should be issued again to respective departments/employees concerned.
  [*] The working schedule for MOD is as follows:
  √ On Saturday and Sunday (or equivalent) respectively, the duty hours for MOD are from 1800 hrs
  till 0900 hrs (Saturday to Sunday) and 0830 hrs to 0900 hrs (Sunday to Monday).
  [*] The MOD is also required to participate in the next Morning Meeting conducted by the General /
  Hotel Manager and in his absence chair the meeting as required. The MOD is required to go
  through the MOD reports and highlight the findings to the concerned HOD.
  [*] Besides reviewing the operations and mingling with the guests, the MOD will conduct a walk-
  through to the heart of the house areas focusing on cleanliness, with particular attention to the
  overall grooming standards of the on-duty employees.
  [*] The MOD is expected to report on duty at PBX Centre or Front Desk and notify the Guest Relations
  Manager/Duty Manager/Front Desk Agent on duty.
  [*] The MOD should print the “Manager on Duty Check List” and inspect all areas within the hotel as per
  the checklist.
  [*] Be highly visible to the hotel employees and major Catering/Banquet guests whenever possible and
  assist where necessary.
  [*] Conduct courtesy greetings to the guests in the lobby or other outlets.
  [*] The MOD needs to make contact with at least 2 in-house guests to gather guests’ valuable
  comments and feedback.
  [*] The MOD is entitled to dine at any outlet to test the food and service quality. The MOD needs to sign
  on the officer check and add “M.O.D.” on the check.
  [*] The MOD must be present during Breakfast time to monitor the service and kitchen operations
  [*] The Guest Relations Manager/Duty Manager/Front Desk Agent will report anything unusual directly
  to the MOD for further instruction during their duty hours.
  [*] At the end of duty, the MOD should inform PBX Centre or Front Desk as well as Guest Relations
  Manager/Duty Manager/Front Desk Agent on duty. Subject to room availability, the MOD can stay
  overnight in a hotel room
  [*] All the tasks listed in the “Manager on Duty Check List” should be completed and sent by email at
  the end of the MOD Shift to the General / Hotel Manager and Heads of Departments
  [*] Compensation leave for MOD must be cleared within 21 days, no accrual is encouraged, and non-
  clearance will be deemed to be forfeited.

MANAGER ON DUTY (MOD) BASICS

• Commencing
  - Inform PBX or Front Desk that you are on duty and your pager/mobile number. Obtain an on-duty
  pager from PBX or Front Desk if you do not have one.
  - Ensure that your pager/ mobile phone is working.
  
  Going off duty
  - Inform PBX or Front Desk that you are going off duty.
  - Complete the checklist and submit it to the General Manager’s office at the end of your shift.
  
  Duties
  - Inspect all areas within the hotel as per the checklist.
  - Inspect external surroundings.
  - Check TWO random guest rooms and all VIP rooms.
  - Greet VIP arrivals and offer assistance to guests as required.
  - Solicit comments and guest opinions.
  - Check F&B service standards and food production
  - Check COVID standards

• MANAGER ON DUTY

• DATE

  Date

• Arrivals

• Departures

• Occupancy

• Quarantine Guest Total

• Arrivals

• Departures

• VIP In House

Staff On Duties

• Front Office

• GSM

• Housekeeping

• Food and Beverage

• Engineer

• LP

VIP's Arrivals - check with Front Desk the arrival time and greet VIP guests in the lobby

• undefined

Functions / Events

• undefined

Guest Interaction - complete feedback form and enroll the guest in SB Rewards if necessary

• undefined

Other Comments and Overall Highlights

• undefined

• DATE

  Date

• INSPECTED BY

HOTEL AREAS

Entrance Lobby, Concierge, Bell Desk

• Organization & cleanliness

  Yes

  No

  N/A

• Door and mirrors are clean.

  Yes

  No

  N/A

• Hand washing sink, hand soap & Paper towel at lobby area are available

  Yes

  No

  N/A

• UV Box at lobby entrance work properly

  Yes

  No

  N/A

• Disinfection carpet at lobby entrance clean and given liquid disinfectant

  Yes

  No

  N/A

• Hand sanitizers at lobby area are available

  Yes

  No

  N/A

• Lighting

  Yes

  No

  N/A

• Air-con/heating

  Yes

  No

  N/A

• Signage, posters, reader board, electronic displays

  Yes

  No

  N/A

• Elevators functioning properly

  Yes

  No

  N/A

• Signages physical distancing in the elevator are in good condition

  Yes

  No

  N/A

• Luggage distribution/room organized and arranged

  Yes

  No

  N/A

• Guest luggage’s are disinfected first before handled by concierge staff

  Yes

  No

  N/A

• Racks of concierge storage are disinfected every 4 hours with disinfectant sprayer

  Yes

  No

  N/A

• Concierge’s trolleys are disinfected every 4 hours with disinfectant sprayer or after handling guest luggage

  Yes

  No

  N/A

• Guest restrooms are clean and tidy and have sufficient supplies.

  Yes

  No

  N/A

• Promotional material maintained

  Yes

  No

  N/A

• Employees grooming, wear name tags and attentiveness

  Yes

  No

  N/A

• Employees PPE are used properly: Linen mask, Face shield & hand gloves

  Yes

  No

  N/A

• Guest service officer

  Yes

  No

  N/A

• LP employee at post

  Yes

  No

  N/A

• LP Staff that in charge at lobby area are monitor the condition COVID-19 protocols of guest at lobby lounge area:<br> − There is no guest that take off the mask<br>− There is no guest that gather

  YES

  NO

  N/A

• Guest body temperature that will enter Hotel area are checked & recorded by LP Staff

  Yes

  No

  N/A

• Lobby marble floor properly polished.

  Yes

  No

  N/A

• Taxi service available

  Yes

  No

  N/A

Gift Shop / Sweet n Go

• Staff friendliness

  Yes

  No

  N/A

• Organization & cleanliness

  Yes

  No

  N/A

Hotel Perimeter

• Signage of hotel

  Yes

  No

  N/A

• Flags

  Yes

  No

  N/A

• Traffic Flow

  Yes

  No

  N/A

• LP guards at post

  Yes

  No

  N/A

• Outside area clear of debris

  Yes

  No

  N/A

• Car park area (LG, B1) clean, lighting maintained

  Yes

  No

  N/A

• Plants are in good condition

  Yes

  No

  N/A

• Other comments

Fitness Center

• Organization & Cleanliness

  Yes

  No

  N/A

• The maximum capacity in the fitness is monitored

  Yes

  No

  N/A

• Disinfectant chemicals are available

  Yes

  No

  N/A

• Fitness equipment are disinfected directly after using by guest

  Yes

  No

  N/A

• Hand sanitizers are fulfilled at every fitness equipment

  Yes

  No

  N/A

• Plastic divider are attached to every equipment & in clean condition

  Yes

  No

  N/A

• Staff using PPE:<br>- Mask & face shield during escort the guest<br>- Mask, face shield & hand gloves during cleaning & sanitize fitness equipment

  Yes

  No

  N/A

• Hotel service desk properly set up

  Yes

  No

  N/A

• Employees on duty

  Yes

  No

  N/A

• Cleanliness of locker room/ restroom

  Yes

  No

  N/A

• Physical distancing at locker & restroom are maintained

  Yes

  No

  N/A

• Locker & restroom area disinfect after using by guest

  Yes

  No

  N/A

• Cleanliness of gym area

  Yes

  No

  N/A

• Gym area are sprayed with ULV Machine (disinfectant) before open and when closing time

  Yes

  No

  N/A

Pool Area

• Guest registration forms are filled

  Yes

  No

  N/A

• Cleanliness of pool area

  Yes

  No

  N/A

• The number of guests in the pool area is limited

  Yes

  No

  N/A

• The maximum capacity in the pool terrace is monitored

  Yes

  No

  N/A

• Hand sanitizer are available

  Yes

  No

  N/A

• Staff on duty using PPE: Mask, face shield & blue rubber gloves

  Yes

  No

  N/A

• Disinfectant chemicals are available

  Yes

  No

  N/A

• Signage related pool information are displayed well

  Yes

  No

  N/A

• Signage “No lifeguard on duty” are placed when the staff is not in the pool area

  Yes

  No

  N/A

• Water quality board (pH & Chlore) is up to date

  Yes

  No

  N/A

• Other comments

Reception

• Organization & cleanliness

  Yes

  No

  N/A

• Sticker physical distancing are in condition (Lobby entrance, guest lift landing, concierge, gallery, etc.)

  Yes

  No

  N/A

• Hand sanitizer are available at front desk reception

  Yes

  No

  N/A

• UV Box for pen & card are work properly

  Yes

  No

  N/A

• Key card that using by the guest are sterilized first with UV Box

  Yes

  No

  N/A

• Money received by guests are sterilized first with UV Box

  Yes

  No

  N/A

• Lighting

  Yes

  No

  N/A

• Air-con/Heating

  Yes

  No

  N/A

• Signage & Posters

  Yes

  No

  N/A

• Elevators functioning properly

  Yes

  No

  N/A

• Luggage distribution/room organized and arranged

  Yes

  No

  N/A

• Check-in/out efficient

  Yes

  No

  N/A

• Staff grooming and attentiveness

  Yes

  No

  N/A

• Employees PPE are used properly: Linen mask, Face shield & hand gloves

  Yes

  No

  N/A

• Guest service officer

  Yes

  No

  N/A

• Reception desk & acrylic flexi glass are sanitized every 4 hours by Public area staff

  Yes

  No

  N/A

Public Restrooms

• Cleanliness and fresh smelling

  Yes

  No

  N/A

• Mirror

  Yes

  No

  N/A

• Hand soap, paper towel, toilet tissue

  Yes

  No

  N/A

• Water & toilet flush in working condition

  Yes

  No

  N/A

• Guest toilet are disinfected every 4 hours by public area staff

  Yes

  No

  N/A

Executive Lounge

• Lounge clean and properly set-up

  Yes

  No

  N/A

• Hand sanitizers are available

  Yes

  No

  N/A

• Maximum guests’ capacity in the lounge is respected

  Yes

  No

  N/A

• GRO desk always in neat condition

  Yes

  No

  N/A

• Guest list that using the lounge filled properly

  Yes

  No

  N/A

• Air-con/ heating

  Yes

  No

  N/A

• Public restroom

  Yes

  No

  N/A

Floor Check

• Floor Check

  Yes

  No

  N/A

• Corridors and stairwells clear and properly lit

  Yes

  No

  N/A

• All storage rooms locked

  Yes

  No

  N/A

• Room service trays not picked up

  Yes

  No

  N/A

• Emergency exits clear, properly lit & free of obstacles

  Yes

  No

  N/A

• Pantries areas are in clean & tidy condition, door properly closed, and the pillow / blanket stored in plastic

  Yes

  No

  N/A

• Mattresses at the pantry floor are covered with tarpaulin

  Yes

  No

  N/A

• Firefighting equipment in place and in good condition

  Yes

  No

  N/A

• Emergency exit lamp are in good condition

  Yes

  No

  N/A

• Ceiling of the corridors free of spider webs

  Yes

  No

  N/A

• Fire extinguishers available and expiry date current

  Yes

  No

  N/A

Roof Top and Water Tanks Trap

• Water Tank traps are locked and properly secured

  Yes

  No

  N/A

• Doors leading to Roof Top is locked and secured

  Yes

  No

  N/A

• CCTV Surveillance cameras are installed outside the door in the Roof Top and working properly

  Yes

  No

  N/A

Airline Crew Lounge

• Staff friendliness

  Yes

  No

  N/A

• Organization & Cleanliness

  Yes

  No

  N/A

• Table & chair set as per physical distancing protocols

  Yes

  No

  N/A

• Temperature & humidity good

  Yes

  No

  N/A

• Fresh smelling

  Yes

  No

  N/A

• Snack Display on the table

  Yes

  No

  N/A

Kitchen Areas

• Kitchen service corridor - cleanliness

  Yes

  No

  N/A

• Temperature & humidity in good condition

  Yes

  No

  N/A
Chillers work properly (5°C) a Hot Kitchen Freezers work properly (-18°C) a Hot Kitchen Chillers work properly (5°C) a Cold Kitchen

• Freezers work properly (-18°C) a Cold Kitchen

Chillers work properly (5°C) at Banquet Kitchen

• Freezers work properly (-18°C) at Banquet Kitchen

Chillers work properly (5°C) at LG

• Freezers work properly (-18°C) at LG

• Food are well stored (Wrapped, stored as per the food type and labelled)

  Yes

  No

  N/A

• Trash bins are closed, clean & maximum 3/4 full

  Yes

  No

  N/A

• Staff using PPE with proper: Mask, Face shield & hand gloves

  Yes

  No

  N/A

• Drains are clean and no smell

  Yes

  No

  N/A

• No staff have placed their own glass or drinking bottle in the production area

  Yes

  No

  N/A

• Nails of food handler staff are clean & short

  Yes

  No

  N/A

• Uniform of food handler are in clean condition

  Yes

  No

  N/A

• Hand washing area with soap, paper towels and hand sanitizer are properly set up

  Yes

  No

  N/A

• Ice cube machines are in good condition

  Yes

  No

  N/A

• Kitchen equipment are in good condition

  Yes

  No

  N/A

F&B Service area (Restaurant / Function / Ballroom)

• Area in clean condition

  Yes

  No

  N/A

• Sneeze guards are available

  Yes

  No

  N/A

• Food are well covered

  Yes

  No

  N/A

• Food served by staff not directly by guests

  Yes

  No

  N/A

• Staff well groomed & use name tags

  Yes

  No

  N/A

• Staff using PPE with proper: Mask, Face shield & Hand gloves

  Yes

  No

  N/A

• Number of Guests according to health protocols

  YES

  NO

  N/A

• Guests are following health protocol

  Yes

  No

  N/A

• In and Out signage visible at entrance and exit of the room

  Yes

  No

  N/A

PABX

• Organization & Cleanliness

  Yes

  No

  N/A

• Information Board updated

  Yes

  No

  N/A

Employee Cafeteria

• Cleanliness

  Yes

  No

  N/A

• Hand washing area with soap, paper towels and hand sanitizer are properly set up

  Yes

  No

  N/A

• Employee cafeteria area sprayed with disinfectant 2 times per day with ULV Fogging

  Yes

  No

  N/A

• Menu of the day correctly prepared

  Yes

  No

  N/A

• Quality of food correct

  Yes

  No

  N/A

• Quantity of food proper

  Yes

  No

  N/A

• Physical distancing at dining area is implemented

  Yes

  No

  N/A

• The employees of cafeteria are using PPE properly:

  Yes

  No

  N/A

• Mask, Apron, Hair Cap & Hand gloves

  Yes

  No

  N/A

• Food are served by staff employee cafeteria

  Yes

  No

  N/A

Other Back of House Areas (Corridors, Engineering, Stores, Security, Executive Office)

• Cleanliness

  Yes

  No

  N/A

• Hand sanitizer at corridor & office areas are available

  Yes

  No

  N/A

• Other comments

CCTV Rooms

• Cleanliness

  Yes

  No

  N/A

• All CCTV footage are live and good quality

  Yes

  No

  N/A

• Security Guard on duty

  Yes

  No

  N/A

• Other comments

Staff Entrance Area

• Security Guard on duty

  Yes

  No

  N/A

• Cleanliness

  Yes

  No

  N/A

• Hand sanitizer at corridor & office areas are available

  Yes

  No

  N/A

• Temperature body scanning working properly

  Yes

  No

  N/A

• Security staff are recording the temperature body checking result

  Yes

  No

  N/A

Bicycle Parking

• Cleanliness

  Yes

  No

  N/A

• Other comments

Male/Female Lockers

• Locker

  Select MALE FEMALE

  • MALE
  • FEMALE

• Cleanliness

  Yes

  No

  N/A

• Good Ventilation and no smell

  Yes

  No

  N/A

• Hand soap & hand sanitizer are available

  Yes

  No

  N/A

• Physical distancing at locker area is maintained

  Yes

  No

  N/A

• Employees are wearing masks when in the locker area

  Yes

  No

  N/A

Male/Female Dormitories

• Dormitories

  Select MALE FEMALE

  • MALE
  • FEMALE

• Cleanliness

  Yes

  No

  N/A

• Other comments

Other areas (corridors, uniform room, offices)

• Cleanliness

  Yes

  No

  N/A

• Office area are disinfected every night shift

  Yes

  No

  N/A

• Other comments

Receiving Dock/Garbage Room/Machine Room

• Security Guard on duty

  Yes

  No

  N/A

• Cleanliness

  Yes

  No

  N/A

• There is no indication of cross contamination at receiving area

  Yes

  No

  N/A

• Fruit & vegetables received are washed with cleaning chemicals before being taken to the kitchen area

  Yes

  No

  N/A

• Hand soap, paper towel and had sanitizer are available at receiving area

  Yes

  No

  N/A

• Other comments

Detailed Inspections

• F&B Outlet Inspection – Checklist / Audit Form Completed

  Yes

  No

  N/A

• Guestroom Inspection – Checklist / Audit Form Completed

  Yes

  No

  N/A

• DATE

  Date

• INSPECTED BY

GUEST ROOM AREA

ROOM INSPECTIONS

• Room Number

• Door

  Good

  Fair

  Poor

  N/A

• Sticker “Room sealed” is installed properly

  Good

  Fair

  Poor

  N/A

• Emergency evacuation route sticker

  Good

  Fair

  Poor

  N/A

• Lobby light

  Good

  Fair

  Poor

  N/A

• Mini-Bar

  Good

  Fair

  Poor

  N/A

• Refrigerator

  Good

  Fair

  Poor

  N/A

• Closet

  Good

  Fair

  Poor

  N/A

• Luggage rack

  Good

  Fair

  Poor

  N/A

• Television

  Good

  Fair

  Poor

  N/A

• Writing table

  Good

  Fair

  Poor

  N/A

• Stationery

  Good

  Fair

  Poor

  N/A

• Table lamp

  Good

  Fair

  Poor

  N/A

• Desk & Chair

  Good

  Fair

  Poor

  N/A

• Waste basket

  Good

  Fair

  Poor

  N/A

• Coffee table

  Good

  Fair

  Poor

  N/A

• Easy chair / sofa/ settee

  Good

  Fair

  Poor

  N/A

• Standing lamp

  Good

  Fair

  Poor

  N/A

• Window

  Good

  Fair

  Poor

  N/A

• Curtain

  Good

  Fair

  Poor

  N/A

• Bedcover

  Good

  Fair

  Poor

  N/A

• Picture

  Good

  Fair

  Poor

  N/A

• Night table

  Good

  Fair

  Poor

  N/A

• Telephone set

  Good

  Fair

  Poor

  N/A

• Carpet

  Good

  Fair

  Poor

  N/A

• Wallpaper

  Good

  Fair

  Poor

  N/A

• Air-condition

  Good

  Fair

  Poor

  N/A

• Door

  Good

  Fair

  Poor

  N/A

• Light

  Good

  Fair

  Poor

  N/A

• Marble counter

  Good

  Fair

  Poor

  N/A

• Wash basin

  Good

  Fair

  Poor

  N/A

• Mirror

  Good

  Fair

  Poor

  N/A

• Tissue holder

  Good

  Fair

  Poor

  N/A

• Toilet roll cover

  Good

  Fair

  Poor

  N/A

• Toilet bowl

  Good

  Fair

  Poor

  N/A

• Telephone set

  Good

  Fair

  Poor

  N/A

• Shower head

  Good

  Fair

  Poor

  N/A

• Bathroom amenities

  Good

  Fair

  Poor

  N/A

• Bath linen

  Good

  Fair

  Poor

  N/A

• Bathtub / shower curtain

  Good

  Fair

  Poor

  N/A

• Waste basket

  Good

  Fair

  Poor

  N/A

• Floor

  Good

  Fair

  Poor

  N/A

• Wall

  Good

  Fair

  Poor

  N/A

• Cloths line

  Good

  Fair

  Poor

  N/A

• Ceiling

  Good

  Fair

  Poor

  N/A

• Lights

  Good

  Fair

  Poor

  N/A

• Air-condition

  Good

  Fair

  Poor

  N/A

• Tables

  Good

  Fair

  Poor

  N/A

• Chair

  Good

  Fair

  Poor

  N/A

• Sofas

  Good

  Fair

  Poor

  N/A

• Floor

  Good

  Fair

  Poor

  N/A

• Television

  Good

  Fair

  Poor

  N/A

• WiFi Internet speed (in Mbps)

  Good

  Fair

  Poor

  N/A

• DATE

  Date

• INSPECTED BY

• 1. Was it long before you were seated to a table?

  YES

  NO

  N/A

• 2. Were you warmly greeted by the hostess?

  Yes

  No

  N/A

• 3. Did the greeter check body temperature up on guest arrival?

  Yes

  No

  N/A

• 4. Were you offered a drink? Up sell?

  Yes

  No

  N/A

• 5. Was a touch less menu available in restaurant?

  Yes

  No

  N/A

• 6. Were you given a menu immediately?

  Yes

  No

  N/A

• 7. Music Volume?

  Slower

  Normal

  Higher

• 8. Was your order taken promptly and efficiently?

  Yes

  No

  N/A

• 9. How long before the first item you ordered were served?

• 10. Was the presentation of the food satisfactory?

  Yes

  No

  N/A

• 11. Varieties of dishes?

  Yes

  No

  N/A

• 12. Was the quality & temperature of the food satisfactory?

  Yes

  No

  N/A

• 13. Were the chinaware, glassware, menu etc chipped or unclean?

  YES

  NO

  N/A

• 14. Were the table linen, menu and staff uniform clean and tidy?

  Yes

  No

  N/A

• 15. Was the overall quality of service up to standard?

  Yes

  No

  N/A

• 16. Employee focus on and anticipate guest needs?

  Yes

  No

  N/A

• 17. Was the employee smiling?

  Yes

  No

  N/A

• 18. Employee knowledge of products of the restaurant

  Yes

  No

  N/A

• 19. Enough staffing? Nametags?

  Yes

  No

  N/A

• 20. Employee that handling using proper PPE: Mas, Face shield & hand gloves?

  Yes

  No

  N/A

• 21. Buffet food are served by the staff?

  YES

  NO

  N/A

• 22. Did the approximate number of guests exceed the restaurant capacity in new era?

  Yes

  No

  N/A

Other Defect While Walk-Trough

• Defect Picture

  Media