1. BANQUET
DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
A banquet is a large meal or feast, complete with main courses
and desserts. It usually serves a purpose such as a charitable
gathering, a ceremony, or a celebration, and is often preceded or
followed by speeches in honor of someone.
 The word literally means “sumptuous feast”.
 Banquets are arranged to cater to a large number of people.
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2. So banqueting (function catering) is the term used to cover the service of
special
functions for specific groups of people at specific times, the food and
beverages
provided being pre-determined.
Banqueting occasions
• Luncheon parties
• Social functions
• Wedding buffets
• Conferences
• Cocktail parties
• Dinner dances
• Business seminars
• Working lunches
• Training workshops
• Social and business reasons e.g. outdoor catering at a show or
exhibition.

3. Banquets are usually a part of hotel. But there are specialist banqueting
conference centres such as convention centres.
Banquet facilities are one of the many catering services offered by a hotel.
The type and variety of banquet facilities depend largely on the size of the hotel.
Large hotels can have multiple banquets headed by Banquet Manager where as
small hotels may have just one or two banquets headed by Assistant Manager.
Banquet facilities offered by a hotel depend upon the level of market to which it is
catering. A luxury hotel in a major city will offer wider range of banquet facilities
than a small hotel.
Banquet staff may be the hotel’s own staff or employed on casual basis.

4. Types of functions
FORMAL (Banquets)
Buffet Receptions
Luncheons
Dinners
Wedding breakfasts
Social
Dinners
Luncheons
Receptions
Cocktail parties
Charity dinners
Weddings
Cocktail parties
Tea parties
Dances
Anniversaries
Conferences
Conferences
Political conferences
Trade union meets
Training seminars
Sales conferences
Academic conferences
Public Relations
Press launches
Fashion shows
Exhibitions
Dealer’s meetings
Seminars

5. F & B Director
F&B Manager
Banquet Sales Manager
Admn. Staff
Head Wine Waiter
Banquet Manager
Banquet Head
Waiter
Bar Staff
Service Staff
Casual Staff
Porters

6. Banquet Sales
Banquet Sales is the backbone of banqueting.
Objective: To sell the function catering facilities. It is responsible for the hotel’s sale
portfolio and the client’s portfolio and maximise the annual sales targets and profits.
The efficiency of banquet operations and guest satisfaction depends on
banquet sales .The staff has to be perfect & the coordination of the office with
the kitchen should be very professional. No detail should be missed out.
Banquet sales office mainly deals with
• Inquiries and follow ups
• Reservations and cancellations
• Finalizing details (menu, drinks, decorations etc.)
• Making Function Prospectus.
• Order any projectors/screens, audio/video equipments required
• Filing correspondence
• Co-ordinating with Chef for any special foods
• Co-ordinating with Manager/Captains for any special décor
• Filing all minute details in FPs.

7. SALES
For the promotion of sales, most establishments have banqueting and/or Conference sales packages.
They range from elaborate to complex, depending on the nature of establishment. Package content
includes
Location and contact details of the establishment and staff involved.
Examples and descriptions of the type of functions that can be accommodated.
Information on how to get to the establishment, local attractions and parkings.
Examples and costs of set packages.
Room plans, size, layouts, services available (electrical points, telephone lines), air conditioning,
access points etc.
Accessible services (for disabled visitors).
Room hire charges.
List of styles of tables, chairs and other equipments available (e.g. meeting tables, conference
chairs, lounge areas, technical equipment such as PA systems, video players, flip chart stands and
paper, lecterns (podium), overhead projectors, slide and data projectors, computers, white boards,
blackout curtains, sound proofing etc.
Charges for additional equipments such as projectors.
Decorations, flowers, lighting systems.
DJs, bands, presenters, toast masters etc.
Meal packages, service methods available.
Car rental, bus services, business services, restaurants, fitness and leisure facilities.
Standard terms and conditions of bookings.

8. Booking Procedure
The basic information to be
recorded is
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Date and time of function
Client details
Type of function
Location of function within
establishment
Food and beverage requirements
Service methods (wines/drinks
included/excluded)
No. of people attending
Table plan
Price charged
Inclusive of cash bar and wines
Provision of guests with special
needs
Additional charges for equipments
Contractual requirements
(deposits, advance)
Overnight accommodation
•List of toasts
•Date for final inspection visit by client
•Floral décor for tables, rooms, reception
•Telephones
•Security
•Lectern
•Marketing
•Secretarial facilities
•Audio-visual equipment
•Photographer
•Place cards
•Special liquor licence
•Entertainment licences
•Sign posting
•Seating plan
•Car parking
•Private bar
•Cloak room
•Function cancellation policies

14. DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com