Influencing policy (training slides from Fast Track Impact)
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Banquets
1. 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
2. ī An orthodox meaning of banquets is derived from
the French word BAUNC meaning Bench.
ī Literal meaning being sumptuous repast.
ī While an Indian connotation can be Dawat, Bhoj
or Wazwan.
ī A loose meaning is a meal arranged for group of
people to mark occasion.
4. Banquet:Revenue Generating
Department
ī Acts as a backbone, thus is considered as a big
business.
ī Diverse and colourful activity engulfing different
branches.
ī Part of F & B equipped with push secretarial
office.
ī Banquet Sale is an art, so is revenue generation.
5. Type Of Banquet Functions
ī
ī
ī
ī
ī
ī
ī
ī
ī
State Banquets, Formal Lunch/Dinner.
Reception
Buffets
Lunch/Dinner meeting
Conference & Convention
Special Events
Traditional Events
Theme Banquets
Outdoor Catering
6.
7. Informal
ī Freedom to:
ī§ Sit
ī§ Roam
ī§ Eat
ī Found Generally For:
ī§
ī§
ī§
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Marriage Parties
Get Togethers
Festivals
Other Celebrations
8. ī Guests may take as much time as they want.
ī Types of service:
ī§ Floating
ī§ Buffet
9. Semi Formal
ī Only for people given priority
ī Generally seen in:
ī§ Institutional Function
ī§ Annual Day Function
ī§ Honoured Parties
ī Seperate table for Chief Guests.
ī No Discrimination for other guest.
10. Formal
ī Generally Seen in:
ī§
ī§
ī§
ī§
ī§
Raising Day
Flag Day
Victory Celebration
National Days
In Honour of Foreign Dignitaries
ī Seating Strictly according to protocol.
ī Table Laid perpendicular to top table.
ī People near top table most important
ī Proper silver service.
13. Staff requirement
This is governed by:
ī§ 1 waiter for serving 6-8 covers.
ī§ 1 wine waiter for serving 20 persons.
ī§ 1 head waiter per 10 waiters.
14. Banquet Staff
ī The Sales Administration Manager for
group of company of hotels
ī Banquet Manager
ī Secretary
ī Banquet Head Waiter
ī Dispense Barman
15. ī Banquet Head Wine Waiter
ī Permanent Working Staff
ī Casual Staff
ī Porters
ī Banquet Wine Waiter
16.
17. ī Seating Arrangement Plan:
ī§
ī§
ī§
ī§
ī§
ī§
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Full moon
Half moon
U shaped
T shaped
Classroom setup
Theatre setup
Boardroom setup
18. ī Tabling:
ī§
ī§
ī§
ī§
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The type of table plan depends upon the following:
Organiserâs wishes
Nature Of Function
Size & shape of the room where the function is to be held
Number of covers
Spacing
19. ī Laying Of Cloth:
ī§
ī§
ī§
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Cloth should be without crease
It should be clean and spotless
Fall of the cloth should be equal from all sides
Cloth should not be torn or ash-burnt
All cloths should have same fall & pattern
Size of cloth â 4 X 2 m
26. ī Role Of Banquet Manager
ī Importance of Menu and Number of pax
ī Supervision Of Service
ī Allocation Of duties
ī Modes Of Service
ī§ Silver Service
ī§ Self / Buffet Service
27. Welcome Drinks
Snacks & other appetizers
Soup Service
Main course buffet/Self Service
Sweets / Desserts
Coffee / Tea
28. The Menu
ī Separate food & bar menu
ī Different menu for different occasions
ī Varied choice of menu
ī Ease of service
ī Seasonal variation
29.
30. Introduction
The Banquet Manager must keep in mind the following
considerations :
ī§ Brief the banquet staff together with the chef, if
possible.
ī§ The order of service should be outlined clearly
ī§ Chef should explain the menu to F & B personnel.
31. Planning For A Formal Dinner
ī âTop Tableâ must be identified
ī Espirit de Corps to be inculcated
ī Appropriate work force â job fit
ī Accomplishment of order taking
ī Exercise control on dockets
ī Provision for unexpected guests
32. Beverage Service
ī A Limited Bar
ī An Open Bar
ī A Straight Bar
ī Guest preselects the table wine
ī Any other specifications
33. Buffet Dinner
ī Make things easy to serve
ī Plenty of cutlery available
ī Proper arrangement of buffets as per number of pax
ī Sufficient room for guests to queue
ī Serve two-third of the food and replenish
34. Banquet Sales
ī Identify target market
ī Track the events to be held
ī Good relations with CIPs and VIPs
ī Staff should go on calling
ī Staff should be well versed with the products
35.
36. Banquets:An Important Source Of Profit
ī Catering to prestigious parties
ī Leads to local publicity
ī Valuable mention in local media
ī Cultivate a reputation for quality & service
ī Steady stream of business in future
37. Banquets & Buffets:A Certain Volume
Business
ī Income & other costs are known in advance
ī Guaranteed group business
ī Cost of the event can be mentioned and predicted
38. Principle Types Of Banquets
ī For Small Parties:
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Restaurant & part of restaurant can be used
Preset menu & time
Easy to arrange
Generates good profit for restaurant
ī For Dining Clubs & Service Organisations:
ī§
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Club may be formed of:
a) Patrons with common interest
b) Regular Customers
Meal service for Service Clubs
39. ī Cocktail Parties:
ī§ Service of drinks to a group of people
ī§ Most commonly requested function
ī§ May be elaborate or limited
ī Product Launches:
ī§ Elaborate and expensive lunch or low-key sales
presentation either
ī Shows & Special Events:
ī§ Special events organised by the hotel, club or restaurant
40. ī Conference & Incentive Tours:
ī§ Grown sector of market requires well trained & well
briefed staff
ī Tour Meals:
ī§ Arrangement for large tour groups
ī§ Standard A La Carte service
ī Theme Buffets:
ī§ May offer food native to the particular country or style
ī§ Showmanship combined with F & B service
ī§ Food as entertainment
41. ī Weddings:
ī§ Planning done well in advance
ī§ A unique event
ī Outside Catering:
ī§ Demanding & challenging job
ī§ Includes outdoor catering
42.
43. ī Basic division in 3 categories:
ī§ CITCO owned banquets
ī§ Private banquet halls and farm house
ī§ Banquets at Taj GVK
ī Banqueting is a major revenue earner in
Chandigarh.
ī City mostly occupied by Punjabis who believe in
celebration.
45. ī Park View
ī§ 2 Banquet halls: 300 pax each
ī§ 3 Lawns : 100 pax each
ī§ 1 Conference room : 35 pax
ī Baithak
ī§ Banquet : 200 pax
ī§ Garden + Terrace + Hall : 500 pax
ī§ Total strength holding capacity : 800 pax
46. Private Banquet Halls & Farm
Houses
ī Mostly located on outskirts of the city
ī Zirakpur-Shimla highway
ī Mainly caters to Semi-Formal & Informal banquets such
as marriages and receptions, etc.
ī Few Examples
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Marc Royale
Bristol
Le Crown
The Fort
ī Ramgarh Fort
47. Banqueting At Taj GVK
Chandigarh
ī Grand Ball room 1, 2 & Annexe
ī Combined Capacity : 700 pax
ī Combined area : 8600sq. ft.
ī Terrace Hall + Roof Top Garden : 50 pax
ī Capitol Business Centre : 20 pax
48. 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