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Banquets Management

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BANQUETING MANAGEMENT The banqueting department is a part of the food and beverage department. The word banquets has possibly come from the word 'Banc' which means bench. Banquet signifies a sumptuous or grand meal given to a large number of guests on a festival or a ceremonious occasion or it is given to bring together people of the same tastes religion or political ideas or of the same social status or profession, the banqueting era began when large gatherings at the table became possible. The origin of banqueting goes to per-historic times and the two great events of those times were birth and death. Banquets in the Middle Ages were known for the extraordinary number of people and vast quantities of food served. Over the years this has been diminishing and the long 12 course menus have bow been reduced to simple 4 to 5 course menus. At banquet parties all the guests eat similar dishes at the same time. In most hotels banquets is the highest revenue earning outlet of the F&B department. A banquet is a department that holds and organizes various parties and meetings not only within the hotel premises but outdoors as well. BANQUETS FORMAL INFORMAL MEETINGS BANQUETS BANQUETS CONFERNCE SEMINARS PANEL CONVENTIONS WORKSHOPS SYMPOSIUM FORMAL BANQUETS As the name suggests the type of atmosphere at such banquets is very formal. There has to be very high standards of service at these types of banquets. The guest will either be seated on round tables placed in a symmetrical fashion or on a table placed in an E, T, V, or U shape, with the host or top level delegates seated at the head table. The minimum space required for one person is 15 sq feet and on the table a space of 2 to 3 feet. Generally 8 persons are attended by one waiter. Dress regulations are strictly followed. ...read more.


On no account should the waiters enter into a conversation with each other. Steps in formal service:- 1. The stewards stand at their stations when the guest arrives in the banquet hall. 2. Each steward will move towards his table and pull the chair of cover no.1 and help the guest seat giving preference to the ladies first. 3. Once every body has been seated the wine waiter will take the order in a systematic order 4. On the signal given by the manager to the function captain, the captain moves towards his unit and everybody follows him in a straight line and in an orderly fashion. Timing is the most important element in the service and should be done with precision and grace. 5. Each steward will stand behind cover no 1 of their respective tables and will start serving when the signal is given. Usually the headwaiter will serve the Chairman first at the same time service will begin on other tables. A steward will normally move in a clockwise direction. 6. After serving everybody, the waiters will stands behind the chair where they finished serving. 7. On getting the signal, the function captain moves and leads the way. 8. Every time clearance is done, all soiled dishes and cutlery are removed. 9. Before the clearance is done remove all salt & pepper shakers, saucers, bread and butter along with the soiled dishes and cutlery. 10. The crumbing is now done. Starting from the left-hand side and moving anti-clock wise. 11. While crumbing bring the dessert cutlery down, dessert fork from the left hand side and dessert spoon from the right 12. The wine steward does not go out with other stewards but stays back and serves wine according to the courses and water is also served. 13. The wine steward serves the cognac and liquors. 14. Coffee is served by steward no. ...read more.


Some of the important terms used during negotiations and arrangement are:- 1. Letter of Agreement: - It is a letter from the buyer accepting the proposal made by the hotel. No legal agreement exists unless both sides have exchanged letters or duplicates have been signed or okayed. 2. Cut -Off date: - It is the designated date when the buyer upon request must release or add to the function room or / and bedroom commitment. 3. Option date: - It is the date agreed upon when a tentative agreement is to become a definite commitment by the buyer and seller. 4. Rooming List: - It is a list of names submitted by the buyer in advance, of the guest to occupy the previously reserved accommodation. List of equipment used in a meeting room 1. Dais: - A raised platform on which the head table is placed. 2. Table Lectern: - It is a raised reading desk which holds the speakers papers and rests on a table. Sometimes mistaken to be a table podium. 3. Floor / Standing Lectern: - A full size reading desk which rests on the floor. 4. Podium: - A raised platform or stage on which the speaker stands. 5. Flipchart board 6. White board 7. Electronic Pan aboard: - This is a white board where the presentations made on it, can be copied on to a paper. Audio / Visual equipment used 1. Overhead Projector (OHP):- An equipment that projects an image from a transparency. 2. Opaque Projector or Epidiascope:- An equipment that projects an image of an actual objects. 3. Data Projector:- An equipment that projects from a computer. It is a very expensive equipment and hence needs to be handled with care. 4. Slide Projector:- This equipment has two parts to it - the carousel and the base. The carousel is the upper part where the slides are placed. 5. Television and VCP / VCR 6. Public Address system (PA System):- This normally includes two mikes and an amplifier with speakers. ?? ?? ?? ?? 1 ...read more.

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