F&B - 2

Session 2
Banquet
q
& Catered Events
Foundation Certificate in International
Hospitality Management

under Academic Supervision of

Session Objectives
By the end of the session you will be able to:
Understand
Banquets
and
Banqueting
functions

under Academic supervision of

Banquets
The word Banquet is derived from the French
word Banc, meaning Bench
Banquets are special functions organized for
corporate or social occasions
Banqueting is the term used to cover the service
for these functions, and is different from the
service offered in restaurants

under Academic supervision of

Types of functions
Formal meals
Semi formal
Informal

under Academic supervision of

Types of functions
Buffet Receptions
Social
Conferences
Public Relations Luncheon Parties
Seminars
Product Launch / AGMs
Weddings Formal / Informal
Cocktails
C kt il
Dinner Dances etc
under Academic supervision of

Banquets
The unique features of banquets are:
Banqueting is sequential
q
p
Banquet
process is inter-linked
Banquet is repetitive
Banquet is a planned process for a special
occasion
q
Banquet
is collective effort
Banquet is universal

under Academic supervision of

Banquets
Banquet effects are everlasting
Banquet yields to instant feedback
q
p & intense
Banquet
action is rapid
Banquets is second only to Rooms in terms of
revenue generation
Banquets perhaps has the highest number of
moments of truth

under Academic supervision of

Staffing
Banquet Manager
Banquet Sales Assistant
Secretaryy
Banqueting Head Waiter
Dispense Bar Staff
Permanent Waiting Staff
Casual Staff
Porters
under Academic supervision of

Hours of Operation
The Banquet department works round the clock
in busy times, as after busy dinner session they
need to get the set up done for morning functions
Setting up Banquet halls is a very time
consuming and detailed job
The guests often specify small details and the
person setting up the hall must be able to plan
accordingly

under Academic supervision of

Banquet Sales Office

Responsible for taking bookings and following up
for taking letters of confirmation
Takes down all relevant details, and
communicates it to various departments /
sections of the hotel
Generates reports for managers to study the
market trends to decide their sales strategy

under Academic supervision of

Role of Banquet Sales

Taking Banquet bookings
Taking letters of confirmation
g the menu
Making
Taking function details
Following up on future bookings
Handling refusals
Coordination with the other sections of the hotel
Generating reports
Following up during and after the function
under Academic supervision of

Buffets
Buffets display food on
counters or tables, and
guests help themselves to
their choice
It is an efficient and
effective method to utilize
ti
d staffing
t ffi
space, time,
and
resources to the optimum

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Food Spread
Foods usually are placed on the buffet in the
following order:
Salads and other cold accompaniments (Pickles,
curd, chutneys etc.)
Hot vegetables, meats, fish, poultry, and other
hot entres
It is common to see separate Vegetarian and
Non-Vegetarian
counters
with
N V
t i
t
ith the
th cold
ld food
f d
placed in the centre
under Academic supervision of

Sample Buffet Layout

under Academic supervision of

Types of Room Setups

The design & dcor of function rooms can take
many forms. The type of function room chosen,
and how it is decorated are largely dictated by
the
off the
th needs
d and
d expectations
t ti
th guestt
Bars
Food buffet and water stations
Ice carvings
Garden and tree decorations
Stage for speakers or entertainers
under Academic supervision of

Various Layouts
U Shape:
Best Recommended for: Training
Programs / Conferences where the speaker
needs to closely interact with all participants
Space Utilization: Very low
Advantages: Facilitates one on one discussion
between the speaker and the participants
Allows all participants to have an equally good
view of the screen
Provides writing/working table
under Academic supervision of

Seating styles
Classroom Seating:
Best Recommended for:
Written tests, and lectures
Space Utilization: Low
Advantages: Allows a
participant
to have
p
p
comfortable arrangement
for writing/working

under Academic supervision of

Seating styles
Herringbone Seating:
Best Recommended for:
Conferences/ training
programs where
participants need to work
in groups
Space Utilization: Low
Advantages: Facilitates
discussions and
participation among
delegates
under Academic supervision of

Seating styles
Board Meeting
Arrangement:
Best Recommended for:
Board meetings
meetings,
discussions led by one
person
Space Utilization: Low
Advantages: Allows the
person at the head to
have a good view of all
and lead the proceedings
under Academic supervision of

Seating styles
Hollow Rectangle:
Best Recommended for:
Discussions
between
different interest groups,
groups
or committee meetings
Space Utilization: Very
low
Advantages:
Facilitates
eye
contact
and
discussion

under Academic supervision of

Seating styles
T Shape:
Best Recommended for:
State banquets
Space Utilization: Low

under Academic supervision of

Seating styles
Theatre Style:
Best Recommended for:
Large conventions
involving audio visual
presentations and press
conferences.
Space
Utilization: Very
p
y
High
Advantages: Provides a
good view of the screen/
head table to all
delegates and uses
space effectively
under Academic supervision of

Service Standard for Conference

The minimum conference set up includes the
following:
Tables covered with ironed with conference
cloth, free of stains and rips
Paper pad and pencil
Conference writing pad (optional)
Water glass and pitcher, silver or glass

under Academic supervision of

Service Standard for Conference

Waste paper basket
Complimentary sweets
p p
Dailyy newspaper
Soft drinks, table to face client, stocked with ice
buckets
Chairs do not wobble, are free from stains and
rips
Tables do not wobble

under Academic supervision of

Equipment
Over head projector
Carousal projector
j
Projection
screens
Flip chart
Micro phone and lectern

under Academic supervision of

Special Requirements
Service during the breaks: Special attention has to be
paid during the Conference breaks apart from tea, coffee
or lunch service i.e.:
Remove used teaspoons
teaspoons, juice glasses
glasses, etc
etc.
Refill water glasses and place fresh water bottles on
tables
Change ashtrays
Replenish cookies, candy, etc
Do not move guests papers, documents, etc.
Add additional flip chart papers and check markers
under Academic supervision of

Emerging requirements for

Conferences
Most hotels today are equipping their banquet
halls with modern facilities that are fast becoming
a necessity in conference business. e.g.
All lights to be on dimmer and remote,
controllable from inside the hall
Air conditioning temperature to be controllable
Uninterrupted Power Supply (UPS) at various
points
the h
hallll
i t in
i th

under Academic supervision of

Emerging requirements for

Conferences
Plug points at convenient locations in the
floors
Retractable screens
ISDN lines for operating internet
Video conferencing facilities
Inbuilt mikes in the conference table
y
Master control with multi system
switchoverOHP/ Laptop/TV

under Academic supervision of

Common Standards amongst all

styles
Planning in advance:
Review the functions broadly a week in advance,
a day prior to the function, check for the
following:
Study all the details of all the function
Follow up on stocks and make indents if required
Follow up on room set up and other details
For a special function
function, discuss with Chef for
buffet layout, number of sections, types of dishes
to be used
under Academic supervision of

Common Standards amongst all

styles
Organising on the day of the function:
Check for any changes
p
Allot staff for mise-en-place
Brief staff on room set up and other details
(Name of party, hosts name, type of function
and guests expected, individual stations and
duties)
Check the sign boards for accuracy
Meet the host/organiser on arrival
under Academic supervision of

Banquet Billing Policy

A banquet bill can be paid in several ways
Methods of settlement include :
Cash payment
Credit card
Bill to company

under Academic supervision of

Recap Objectives
Now you are able to:
Understand Banquets and Banqueting
functions

under Academic supervision of