Banquet

1. Banquet

2. Banquet in the hotel Types of Banquet Banquet Operational Organizational Chart Taking a Banquet Booking Banquet Menu Banquet Table Layout Procedure to serve a Banquet in Banquet Hall Banquet

3. Events, or “Banqueting” within hotels imply all the private, exclusive, variable and special service activities offered to external clients. Banquets are special functions organized for professional, social or state occasions. Banqueting is the service for these functions and is different from the usual service offered in restaurants. Normally such functions are organized when the number of people involved are fifteen or more.   It represents an important service product within most hotels, in that it generates good revenue (F&B and R/D) and creates a much-desired ambiance. Banquet in the Hotel

4. Professional Luncheons Company, Clubs. Conferences National or International, Seminars Training Courses Meetings Board Meetings, Press, Professional Associates, Dealers. Exhibitions Painting, Sculpture, Fabric, Books, Sales, etc. Types of Banquet:Professional, Social and State

5. Social-old boys association, company annual dinner Dinners Wedding receptions Cocktail parties Fashion shows Recitals Coffee parties Balls Types of Banquet:Professional, Social and State

6. State Dinners: Intra-Government and Inter-government parties for Heads of StatesNational Days Types of Banquet:Professional, Social and State

7. Banquet Manager Banquet Secretary Sales Rep. Banquet Supervisor Waiters Barman Wine Waiter Asst. Waiters Casual Staff Banquet Operational Organizational Chart

8. A booking is taken on a special information sheet called a Function sheet or Function Prospectus. The type of information recorded is: Name of Booking Party Name of the person to whom the bill is to be sent to Nature and type of function Date of function Time of function Number of people expected and number guaranteed. A guaranteed number is the minimum number of people for whom a charge will be made. Taking a Banquet Booking

9. Menu-type of service required. Wines, alcohol and non-alcoholic drinks to be served Types of table layout. Special arrangements such as, band, microphones, lectures, raps, flowers, ice-sculptures, etc. Seating plan and named of guest for state banquets. Type of menu. Price to be charged per person. Price for hall and special arrangements. Taking a Banquet Booking(conti)

10. There should be menus for each type of occasion. The choice should be large, varied and within a wide price range. Sometimes two or three menus are offered for each type of occasion. Each menu is well balanced offering vegetarian and non-vegetarian dishes. Banquet Menu

11. A typical lunch or dinner menu would offer: Hors d’ oeuvre Soup Entree Sweet Dish Coffee Banquet Menu (conti)

12. The type of layout is dependent upon (a)Nature of function (b)Number of covers required (c)Size of hall allocated (d)The desires of the guest (e)The type of service to be provided Banquet table layout

13. Banquet Layout

14. Banquet Layout

15. Banquet Layout

16. Banquet Layout

17. Banquet Layout

18. Banquet Layout

19. Banquet Layout

20. Banquet Layout

21. Banquet Layout

22. Banquet Layout

23. Banquet Layout

24. Reception and Preliminaries Dining Room Preliminaries Mise-en-place Space and guest per waiter Timing and Movement Toast Procedure Procedure to Service a State Banquet

25. Reception And Preliminaries It is customary for a banquet to be preceded by a cocktail. Snacks are served and the cocktail lasts usually for half an hour. The table plan is usually displayed at the reception room where cocktails are served. The toastmaster or announcer bangs his gavel three times before announcing, “Mr. Chairman, My Lords (in order of importance) Ladies and Gentlemen, dinner (or lunch) is served” in a loud clear, formal tone of voice. Procedure to Service a State Banquet

26. Dining Room Preliminaries The doors of the banquet hall are opened and guests take their seats. The waiting staff stands at attention at their respective stations. The announcer calls guests attention and announces the service meal. Once this has been done the meal begins. Procedure to Service a State Banquet(conti)

27. Mise-en-place All cutlery should be on the table arranged neatly for the number of courses to be served. Fruit knives and fork are not kept but placed on the sideboard. Various wine glasses are kept. Water goblets are placed (liqueur and cordial glasses are never placed). Salt and pepper shakers and the bread and butter are placed on the table before the guests enter. The name of the guest is written on cards, which are placed at the head of the cover where the guest is to sit. Seating should be arranged such that gentlemen and ladies are seated alternately. Husband and wife should sit opposite each other. A station number-stand should be placed prominently for easy identification of waiters. Napkins should be attractively folded for each cover. Flower vases with fresh flowers should be placed on tables. Procedure to Service a State Banquet(conti)

28. Space and guest per waiter Usually a banquet table accommodates three to six guests on each side. Space between covers should be a minimum of 20” and a maximum of 32” per cover (24” ideally). Space between tables should be a minimum of 4 ½ feet (6 ft ideally). Two waiters are allocated to 8-10 covers. The wine waiter may serve up to 30-35 covers. The banquet supervisor normally stands behind the chairman during the meal. The manager stands right opposite the banquet supervisor for signals or instructions. Procedure to Service a State Banquet(conti)

29. Time and movement The waiters stand at the allotted station when the guests arrive in the banquet hall. Waiter No. 1 behind chair No. 1 of his table and waiter No.2 behind chair No.2 of his chair. Waiters draw the chairs out to enable guests to sit. Ladies are given first preference. The wine waiter stands near the last chair of the table and also helps in the seating of the guests. After all guests are seated the banquet manager signals the function supervisor to commence service. Procedure to Service a State Banquet(conti)

30. Time and movement Note: Timing is the most important element in this service, which should be done with precision and grace. For the first course of horsd’oeuvres, waiter No.1 has the platter with the horsd’oeuvres and waiter No.2 has the plates hot or cold as the case may be. Waiter No.1 stands behind the first chair and waits till the plates are placed by waiter No.2 then, he serves from the left of the table to the right. Service starts only after a signal is received given that the function captain has served the chairman. Procedure to Service a State Banquet(conti)

31. Time and movement The waiters stand at the allotted station when the guests arrive in the banquet hall. Waiter No. 1 behind chair No. 1 of his table and waiter No.2 behind chair No.2 of his chair. Waiters draw the chairs out to enable guests to sit. Ladies are given first preference. The wine waiter stands near the last chair of the table and also helps in the seating of the guests. After all guests are seated the banquet manager signals the function supervisor to commence service. Procedure to Service a State Banquet(conti)

32. Time and movement After the horsd’oeuvres are served, the waiters stand behind the chair where they have finished serving. On getting the signal the function supervisor commences removing the chairman’s plate. Waiter No.2 carried continental trays for clearance and waiter No.1 comes with napkin in hand. They stand behind chair No.1 with waiter No.1 in front and waiter No.2 slightly towards the left of waiter No.2 and behind him. On getting the signal they do the clearance with waiter No.1 picking up the soiled dishes and stacking them properly on the clearance tray held by waiter2. Again they stand behind the last chair and move out for the second course on getting a signal. All the courses are served in this manner. Procedure to Service a State Banquet(conti)

33. Time and movement Every time clearance is done, all soiled dishes and cutlery pertaining to that course only, are removed. Before the dessert is served, all salt and pepper shakers, sauces, bread and butter along with the soiled dishes and cutlery are removed. Side by side the dessert spoon is placed on the right and dessert fork on the left. Procedure to Service a State Banquet(conti)

34. Time and movement Before this, crumbing is done with the help of a waiters cloth (folded) and crumbing tray by No.1. The wine waiters do not go out with other waiters, but stay back and serve wines according to courses and serve water. They may also take orders for drinks. The wine glasses are usually not removed but red wine glasses may be removed before serving dessert. Cognac and liqueurs are served by the wine waiter. Coffee (Black) is served by No.1 from the right and demitasse cups placed by Waiter No.2 from the right. Procedure to Service a State Banquet(conti)

35. Toast Procedure At the conclusion of the meal, when the coffee cups have been placed in front of the guests, the toastmaster again calls. He announces “My Lords, Ladies and Gentlemen, pray silence for Mr. Chairman who will propose the toast”. Ashtrays are put by the Wine Water as soon as this has been announced. The toast indicates that formal part of the meal is over and guests are allowed to smoke. Coffee is poured. The speeches continue and the wine butler quickly moves and serves cognac or liqueurs. Glasses should never be empty during speeches. Ashtrays are frequently changed (covering the used ashtrays with the inverted clean one, removing both together and replacing by the inverted clean one). Procedure to Service a State Banquet(conti)

36. Banquet and Cocktail Party Selling Scheme Contact The Guest Through Correspondence Personally By Telephone

37. The Guest Should Confirm By Correspondence Once The Guest Has Confirmed, Banquet Manager has to provide internal communication: Food and Beverage Order Table Plans Equipment and Material Service Plans Beverage control Sheet Billing Possibilities Banquet and Cocktail Party Selling Scheme (conti)

38. Why Contact Guest? Guest’s needs --------------- to organize a function Catering opportunity ------ to sell the function Contact The Guest

39. Personally Guest comes into your establishment First impression is important The banquet manager needs to create a good atmosphere Personal presentation in welcoming guest Attitudes: smiling, helpful, involved Listen to the guest Vocal delivery: volume articulation Vocal variation:deliver good arguments, suggestions, appropriate responses; avoid being monotonous, boring, repetitive Visual delivery: facial expression eye contact avoid insignificant gestures, care about appearance and clothing Vitality: show vitality, enthusiasm, skills Ambiance: cleanliness, lighting, bad smells, furniture Contact The Guest (conti)-Personally, By Telephone, Through Correspondence

40. By Telephone service Answer the phone by mentioning the establishing name and offer service May I help you? Clear distinctive voice Listen carefully Repeat Allow Give ample information Take name, address, telephone number of caller Thank you for calling Farewell Contact The Guest (conti)-Personally, By Telephone, Through Correspondence

41. Family Celebration Wedding, christening, engagement, birthday parties, confirmation Business functions Conferences, jubilees, business trip Special association occasions General meetings, political meetings, opening ceremony Cocktail Party

42. Cocktail Party (conti)

43. Assorted Canapes Seafood Fish Cold cut Different kinds of Cheese Eggs salads Cocktail Party (conti)

44. Cocktail Party: Drink Statistics

45. Cocktail Party- Personnel Required

46. Maitre d’hotel is responsible for all the organization and planning of the service Barman is in charge of the preparation of the drinks The commis ensure the service of the drinks and canapes (20 to 30 guests per waiter) Cocktail Party

47. BAR 1  Soft Drinks, Local Mineral Water, Local Beer Soft Drinks Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water Local Mineral Water: Mineral Water Local Beer :Tsing Tao  2 hours – RMB 70++ per person 3 hours – RMB 90++ per person Additional hour will be at RMB 30 per person Cocktail Party- bar package

48. BAR 2 Soft Drinks, Local Mineral Water, Juices, Local Beer Soft Drinks: Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water Local Mineral Water: Mineral Water Chilled Juices (Bottle): Apple Juice, Grapefruit Juice, Orange Juice  Local Beer: Tsing Tao 2 hours – RMB 90++ per person 3 hours – RMB 120++ per person Additional hour will be at RMB 40 per person Cocktail Party-bar package

49. BAR 3  Soft drinks, Local mineral water, Juices, Local beer, Imported House Wine Soft drinks: Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water Local Mineral Water: Mineral Water Chilled Juices (Bottle): Apple juice, Grapefruit juice, Orange Juice Local Beer: Tsing Tao Wine: Chile – Santa Rita White and Red Wine/China-Dragon Seal White and Red Wine 2 hours –RMB 160++ per person 3 hours –RMB 220++ per person Additional hour will be at RMB 70 per person Cocktail Party-bar package

50. BAR 4 STANDARD BAR APERITIF: Campari, Martini Dry, Pimm's 1 SPIRITS :Smirnoff Vodka, Gordon's Gin, Bacardi White Rum Jose Cuervo Gold Tequila, J.W. Red Label Scotch whisky Jack Daniel's Bourbon Whiskey, Hennessy VSOP LIQUEUR:Bailey's Irish Cream, Cointreau, Kahlua, Drambuie BEER:Tsing Tao bottle & draft, Budweiser WINE:Chile – Santa Rita White and Red Wine/China-Dragon Seal White and Red Wine SOFT DRINKS:Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water LOCAL MINERAL WATER: Mineral Water CHILLED JUICES (BOTTLE): Apple juice, Grapefruit juice, Orange Juice 2 hours – RMB 240++ per person,3 hours – RMB 320++ per person Additional hour will be at RMB 100 per person Cocktail Party-bar package