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BANQUETA 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.DESINGED BY Sunil KumarResearch Scholar/
Food Production FacultyInstitute of Hotel and Tourism
Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001
INDIA Ph. No. 09996000499email: [email protected] ,
[email protected]
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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.
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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
hotels own staff or employed on casual basis.
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Types of functionsLuncheonsDinnersWedding
breakfastsWeddingsCocktail partiesTea
partiesDancesAnniversariesConferencesFORMAL (Banquets)Buffet
ReceptionsSocialConferencesPublic
RelationsDinnersLuncheonsReceptionsCocktail partiesCharity
dinnersPolitical conferencesTrade union meetsTraining seminarsSales
conferencesAcademic conferences
Press launchesFashion showsExhibitionsDealers
meetingsSeminars
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F & B DirectorF&B ManagerBanquet Sales ManagerAdmn.
StaffBanquet Head WaiterBar StaffHead Wine WaiterService
StaffCasual StaffPortersBanquet Manager
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Banquet Sales is the backbone of banqueting.Objective: To sell
the function catering facilities. It is responsible for the hotels
sale portfolio and the clients 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 dcor Filing all
minute details in FPs. Banquet Sales
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SALESFor 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 includesLocation 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.
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Booking ProcedureThe basic information to be recorded isDate and
time of functionClient detailsType of functionLocation of function
within establishmentFood and beverage requirementsService methods
(wines/drinks included/excluded)No. of people attendingTable
planPrice chargedInclusive of cash bar and winesProvision of guests
with special needsAdditional charges for equipmentsContractual
requirements (deposits, advance)Overnight accommodationList of
toastsDate for final inspection visit by clientFloral dcor for
tables, rooms,
receptionTelephonesSecurityLecternMarketingSecretarial
facilitiesAudio-visual equipmentPhotographerPlace cardsSpecial
liquor licenceEntertainment licencesSign postingSeating planCar
parkingPrivate barCloak roomFunction cancellation policies
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DESINGED BY Sunil KumarResearch Scholar/ Food Production
FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND
UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:
[email protected] , [email protected]
linkedin:-in.linkedin.com/in/ihmsunilkumarfacebook:www.facebook.com/ihmsunilkumarwebpage:
chefsunilkumar.tripod.com