Events and Catering
✓ Canapés served individually portioned in containers. ✓ Layout of f&b set ups adjusted for safe distancing and attended by colleagues when possible ✓ Sneeze guards near buffets ✓ All mints and snacks individually packed ✓ Individual stationary set up (pads and pens) ✓ Glassware is always covered with sani-caps.
✓ Temperature check if not done at hotel entry ✓ Floorplans adjusted with new seating capacities ✓ One way flow is implemented where possible. ✓ Menus revised to remove shared food items and finger food items. ✓ Boxed or plated meals encouraged avoiding buffets, when possible.
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