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Chapter 5 Banquet Service Management

Chapter 5 Banquet Service Management

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Chapter 5 Banquet Service Management

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  1. Chapter 5Banquet Service Management

  2. You have received a banquet order • 240 guests will be coming at 18:30 next week • 5-course set menu, water, red wine with main course, tea and coffee as after dinner drink • What are you going to do to prepare and serve the banquet?

  3. What is a banquet/function? • An organized event at which all guests eat the same meal at the same time • Everything is arranged ahead of time • Number of guests is usually large

  4. What are the reasons? • weddings, • birthdays, • anniversaries, • business dinners, • government functions, • announcing a new product like a car or motor bike, etc.

  5. How beneficial are banquets to you? • Greater profit than regular restaurant business • Lower food costs: buy and prepare as needed • Lower labor cost: use part-time staff; use them more efficiently. • No wasted food: exact number of guests is known and guaranteed in advance • Great marketing opportunity: • People “have to” attend and experience good service • Seeing is believing.

  6. What are different types of Food functions? • Breakfast • Lunches/Luncheons • Dinners, Dinners with entertainment • Coffee breaks for meetings • Receptions, buffets • ...

  7. How are drinks served? • Drinks on table • Drinks served by banquet staff • At table • Passed around • At bar • A table or a counter • Drinks are selected by the host • A certain amount of each drink is set up • Bartender at the bar • ...

  8. How are drinks paid? • By host: Open Bar – guests drink, host pays • By guests: Cash bar • By host and guest: Coupon sales bar • A certain number of coupons/tickets are given to exchange for drinks • When guests finish with the coupon, they have to pay for extra drinks • Captain’s Bar: • Mainly for conventions held in hotels. • Set up in a Hospitality Suite and stocked with drinks. Guests pour their own. • When finish, hotel counts usage and bills the host (organizer)

  9. What if guests don’t drink much? • Revenue cannot cover cost for setting up bar and paying bartender • How can you protect your self. • Calculate breakeven • Set the minimum consumption • Ask host to pay if the consumption is not as desired.

  10. What are different ways to set up function room? • Block shape (rectangular or oval) • U shape • Banquet (also called Rounds of 8 or 10) • Classroom • Theatre

  11. HEAD TABLE Function room setup HEAD TABLE

  12. Watch the video an answer the questions • What kinds of service can be used for banquet? • How do staff know where to work? • What are mentioned in the staff briefing (meeting)? • How do staff know how to set up a table? • How do staff know it’s time to clear? • What if a guest has not finished the food when it is time to clear and serve?

  13. How many staff should you bring to your hotel? • American service: 1 per 20 guests • Russian/silver service: 2 per 30 guests • Buffet service: 1 waiter per 30 guests • Cocktail receptions:1 per 30 to 40 guests • Bartenders: one bartender per 50 people

  14. How can we organize the service? • Individual method: • 1 server 1 station • Serve and clear by him/her self • Team method: • Team of 3-5 • Some carry food (run), some serve. • All clear • Faster but requires very good coordination and cooperation among team members.

  15. HEAD TABLE Serving pattern

  16. The procedures • Preparation: • How many chairs and table • How many forks, spoons, knives, glasses (water goblet, red wine, white wine), plate, cup and saucers, • How many table cloths, napkins • Function room setup, table setting • How many staff to come, when to come, who do what and where • Briefing • Setup • Service: When to serve and clear. • Clean up

  17. Serving the Banquet • Table service at banquet • after guests are seated, head table is always served first and then others • each course is served and then cleared at the same time • Buffet service • Guests sit at tables • Head table get food first and then other guests • Table may be called to get food to avoid congestion. • Servers/waitstaff clear dirty dishes, re-fill beverages, serve coffee/tea • Servers clear plates when each person finishes each course or items chosen from buffet