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Page 1: Banquet Ppt

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Function Catering

Banquets

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At the end of the class, you will be able to

  understand various types of functions  list the equipment used and the facilities required during a  function 

appreciate function menu  various types of table plans  explain the service procedure during formal

• know how to book and organie functions  know how to execute outdoor catering functions

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  Function catering refers to service of special functions forspeci!c group"s# of people at an assigned time, the food,

beverages, and other facilities o$ered beingpredetermined%

   &he functions may be organied either within the premisesof the hotel or outside, according to the host's wish%

  Banquet department, one of the departments of food and

beverage department, is responsible for organiingfunction catering under the direction of Banquet (anager%

  Banquet department of the hotel is one of the ma)orrevenue producing departments%

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  Formal Function

  *nformal Function

Functions can be further grouped into the following types

  +ocial Function

  ublic -elations

 

Conferences

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  Following are some of the functions normally organiedby the banquet department of a hotel%

  .orkshops • +eminars

 

Conferences • /xhibitions  Fashion parades • Beauty contests

   &0 shows • &raining sessions

  .edding receptions • .edding anniversaries

  Birthday parties • 1raduation days  Alumni meets • Cocktail parties

  Club members' meets, etc%

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  Function +ta$ 

  Function (enus

  .ine 2ist

  +ervice (ethods

  Function /quipment

   &able lans

  +pacing

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Following are some of the table set3ups often used during

function catering   -ound &able Arrangements "Banquet +tyle#  Crescent -ounds  Classroom +tyle 

Conference or Boardroom +tyle   &heatre or Auditorium +tyle  43shape or 56pened /nd'  7erring Bone or Chevron

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  +tar or +tar!sh

  7ollow +quare or 6pen Conference   &op &able with +prigs

   &op &able with -ound &ables

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Function Booking And 6rganiation  Booking a Function

  Function prospectus or function contract sheet

6rganiing &he Function  6n the 8ay of the /vent  8uring the +ervice

  After the Function

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+eating lan

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+ervice rocedure At Formal Function  Aperitifs are served at the pre3function area and the

invitees take a look at the seating plan 

 &he guests go into the dining hall and wait till the hostand other guests at the top table take their seats%  Bread and butter are placed before the arrival of the

guests%   &he supervisor signals and the waiters line up at the

hot plate to take the food in a line%   &he top table waiters serve the food !rst9 the other

waiters serve at their stations once the service at thetop table commenced%

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  +ervice sta$ leaves the room in a line after each course isserved%

   &wo waiters forming a team do the clearance:onestanding )ust back of the guest holding a large tray andanother taking away soiled plate from the right3hand sideand placing gently on the tray, cutlery separately, andmoving to the next guest%

  After the service of main course, take away the bread

baskets, butter dishes, and cruet sets%  8o crumbing and ad)ust the cutlery for the sweet course%

  +erve pre3plated sweet from the right3hand side andclear%

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  +erve the wine to all the guests for toast%   &oastmaster announces the toast%  7ost proposes the toast raising the wine glass% 

 &oastmaster announces chair's permission to smoke%  Co$ee cups placed from the right3hand side, sugar

bowls with teaspoon kept on the table%  Co$ee is served from the right3hand side%

 ";ote <;o precedence is given to rank or sex other thantop table% *n the formal food service, no secondhelping of food is o$ered#

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  6utdoor catering "68C# refers to extending cateringservices to a speci!c group outside the premises in the

venue chosen by the host%   &he success of 68C largely depends on the e=cient

planning and careful attention to the details% &hefollowing steps should be taken to ensure successfuloutdoor catering%

reliminary survey of the function place

Analysis of menu to identify the equipment requirement

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    Function catering refers to service of special

functions for speci!c groups of people at speci!ctimes and venues, the food and beverages, and other

facilities o$ered being predetermined%    &he facilities required, other than food and

beverages, vary from function to function%

    &he menu, facilities required, type of table plan,

and the style of food service are decided during theinitial meeting with the host%

    Function can be organied either within thepremises or outside%