For conference and banqueting, events operations and duty management teams in venues and hotels. How to turn a messy client brief into a function sheet a chef, a porter and a duty manager can actually work from, keep it consistent, and get the 4pm change to the floor rather than into the file.
Who reads a function sheet, and why comprehensive is the wrong target.
The fields that get forgotten, and the consistency problem underneath them.
Late changes, and the daily view that catches what no single sheet can see.
Capturing what really happened, and the writing discipline that makes a sheet usable.