Banquet Operations Flashcards
Define banquet
A banquet is define as a F&B service at a specific time and place, to a given number of people, to an agreed menu and price.
Banquets are special functions for social, professional and state occasions.
Examples of banquets
SOCIAL OCCASIONS:Wedding Receptions, Birthday Parties, Cocktail parties, New Year parties etc.
PROFFESIONAL EVENTS:Conferences, Convention, Training programs, Board meetings etc.
STATE AFFAIRS (Protocol to follow):State banquets, Diplomatic cocktails and dinners etc.
Classification of banquet functions
Informal banquets
Semi-formalbanquets
Formalbanquets
Informal Banquet
In this no set plan of seating is followed.
No formality is expected from the guest side in terms of maintaining the protocols. Like all need to start together or end together etc.
No specific dress code.
Freedom to start and end or can serve themselves n number of times.
Less to no table service.
The best examples are the birthday bash, launchparties etc
Semi- formal banqeting
In this a part of thefunction is formal whereas the rest can be informal in its own sense.
For example in a company board meeting the top table can be arranged maintaining the protocols and ranking whereas the rest of the table could be at ease with no such arrangement.
Formal banqeting
In this all degrees of formalities and protocols are maintained.
In case of Head of states hosting function in honour of visiting dignitaries.
Predetermined and marked seat numbers.
Seating plans may be given in advance to the guest along with the menu.
The actual plan is as per the ranking.
Dress code.
State banquet procedures
State banquets are distinguished from others because of protocol. A state banquet is sponsored by the head of states or other senior diplomatic luminaries. The seating has a head table where the host and chief guests sit.
Toast Master
The toastmaster is a specialized person who conducts the proceedings of a state luncheon or dinner.
He coordinates not only the timing of each service but also the speeches and toasts.
The toastmaster stands behind the chief host while the banquet supervisor stands opposite him to receive signals.
The toastmaster announces the start of the service.
When the toastmaster removes the dish from the chief guest, it is the clue to the banquet supervisor to signal the rest of the crew to do likewise
The toastmaster announces that the host wishes to present a toast. Toasting is a formal act done for the health and well-being of the chief guest. It is a ritual that starts from the Greeks and Romans to their Gods several centuries BC.
The toastmaster announces the national anthem of both the countries when all guests stands.
The function book
The function book is a control register maintained in the banquet office. It records days and times and nature of events in various function rooms.
It is a reservation dairy to commit dates and venues.
The book is now computerized. It is maintained by the banquet secretary, and is accessible to the Banquet manager and the Sales coordinator.
The objective is to maximize banquet sales (space not sold is revenue lost forever).
Contract of agreement
A Contract of Agreement is signed between the banquet management and the client.
It specifies the details required to make the function successful.
A contract may use any format, even a simple letter; what matters is the information covered in it.
Checklist of information that should be included
Name and address of the organization Name of the contact person making the booking Contact person’s title. Telephone contact numbers Date of function Start and end time of function Type of function Name of hall booked Minimum number of people guaranteed Details of menu
Price per head for food and beverage Method of payment. Cancellation clause. Advances and deposit. Type of food service Bar service Additional service Charges for additional service Name of sales person making the booking Signatures of both the parties with date and time
Function sheet or Function Prospectus (FP) or Banquet order ticket (BOT) or Banquet Event Order (BEO)
A function sheet also called a function prospectus announces a function in detail to all relevant department of the hotel.
It is copied to the Chef, Concierge, Food controller, Accountant, Housekeeping, Engineering and to any other relevant department.
information recorded in a Function Prospectus is
Name of the booking party Name and address of the person to whom bill is to be sent Mode of Payment Nature of function Date of function Number of people expected and guaranteed Menu details Price per menu per head Type of service Special arrangement Additional charges for special requests Seating plan. The name of the person making the booking Timings of function
