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<br />L J . r. : SMG Food and Beverage <br /> <br />Post-Event Follow-Up Plan <br /> <br />At the end of each event, SMG will send out a Food and Service Post Event Evaluation to the client. This <br />vaiuable tool allows us the opportunity to constantly review and re-evaluate our levels of service and quality <br />to ensure ongoing customer satisfaction and repeat business. In addition, with the client's permission, we <br />can combine the evaluations into a bound formatthat can be used to further promote the facility as a pre- <br />miere destination for any social event. <br /> <br />Food & Service Post Event Evaluation <br /> <br />Teffair Museum of Art and the Jepson Center <br />Thank you for allowing us to ...Ist with your avent. Your Input I, our moat valuable <br />resource In our constant efforts to provide lup.rlor ..rvlce to our guests. <br />What did you Ilk_ beat about our food & beverage ..Nlce and why? <br /> <br /> <br />Plea.. r8;te the followlrlQ ..rvlc..: Excellent Good Average Poor <br />Ruponslven... of staff I" helping 0 0 0 0 <br />you phln your event. <br />Staff follow through on event 0 0 0 0 <br />arrangement.. <br />Menu quality, .electlon and value 0 0 0 0 <br />for price paid. <br />On alte respon.. time. 0 0 0 0 <br />Quality of food. 0 0 0 0 <br />Quality of service. 0 0 0 0 <br />Cleanliness/Appearance of 0 0 0 0 <br />banquet room. <br />Quality/Appearance of Service Staff. 0 0 0 0 <br />Overall performance of 0 0 0 0 <br />Savor Savannah Cat. ring by 5MB <br />Additional comment., augg..tlona or mention of any outstanding ataff member. <br /> <br />May we use you aa a reference? Ple..e check ye. or no. Yes 0 No 0 <br />Your Name: Phone Number: <br /> <br />Title: Event Name: <br /> <br />Com any Name: Return to: <br />Jamie Parka <br />T . of Event: Director of Food and Beverage <br />Attendance: Savor Savannah Catering by SMG <br />PO Box 248 <br />Event Oate(a): Savannah,GA 31402-0248 <br /> <br />~ C2005 SMG C,..- '6 <br /> <br />