Web viewChevron/v shape/herring bone. Crescent shape/Cabaret. O. UTDOOR CATERING. It is important to take care of the following steps to ensure successful outdoor catering

FUNCTION CATERING

BANQUETS

HISTORY

The term a banquet means feast or a sumptuous meal complete with main course dessert. 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. However, in the hotel industry it is described as a large gathering of people where arrangements are made for service of food and beverage. In hotel industry it refers all kind of food and beverage service done to a large gathering of people with the help of a fixed or Tdh menu. All kinds of banquet comes under the term function catering.

Banquet department is another department that comes under the food & beverage department headed by a banquet manager. The functions are all carried out in the banquet halls, the size of which varies from hotel to hotel. The banquet is one of the major contributors to revenue.

TYPE OF BANQUETS:

Types of banquet functions can be divided into three broad categories:

Formal banquets Semi formal banquets Informal banquets

Formal banquets: The normal features of a formal banquet are as follows:

1. There is a head table for the most important dignitaries or invitees including the host and the guest of honour.

2. There is certain protocol observed while preparing the seating arrangement on the main table.

3. The other invitees are seated on the sprigs.4. There may be a proper dress code followed.5. Seating arrangement is made on either side of the sprigs.6. The more important people on the sprig are seated close to the main table.7. There is a raising of toast after a speech either by the host or the guest of honour or

both. In a wedding breakfast or corporate banquet or similar kind of function there may be toastmaster or master of ceremony who will propose the raising of toast.

8. In very formal state banquets the national anthem of the country of the host and guest of honour are played.

9. The meal is served course by course.10. The guests on the main table are served first followed by the guest on the sprigs.11. All guests are served at the same time and all clearance is also at the same time.12. In India there is no wine served in state banquets.

Examples of formal banquets:

Functions of the state, military, formal lunch, dinner, formal wedding breakfast are some of the examples of the formal banquet functions.

Semi-formal banquets

In this a part of the function is formal whereas the rest can be informal in its own sense. For example in a company board meeting the top table can be arranged maintaining the protocols and ranking whereas the rest of the table could be at ease with no such arrangement. There may not be a raising of the toast. There may be some entertainment in between the courses but there may be a laid down dress code to be followed.

Informal banquets:

In an informal function there are no formalities and procedure are followed on seating, serving, and dress code. The service is random. No criteria of rank and position are observed for the service. There may not be any serious dress code. These functions normally include entertainment. The behavior of the guests is usually casual. Food is normally served from a buffet. Prior to food service cocktail and snacks may be circulated among the guest by the waiters. Much less manpower is required in comparison to a formal or semi formal banquet. Unlike formal and semi formal banquet limited seating arrangement is provided. Guest are expected to eat in a stand up position only with the help of a fork.

Functions like birthday parties, cocktail parties, wedding anniversaries, wedding reception, conference, seminars and conventions dine and dance parties, etc.

Informal banquets can be further be classified into the following types according to the purpose:

Social Function: This purpose of type is to meet people, make new friends, entertain oneself, and build relations. For example: cocktail parties, receptions, birthday parties, wedding anniversaries, dine and dance parties.

Public relations: These are organized by the business houses in order to make the consumers aware of their presence and to establish relationship with them. Exhibition, contests for home makers, fashion shows, dealers meetings, product launch etc are some examples.

Conferences: This type of function is to share the knowledge and expertise and to discuss on matters of concern. Political conferences, trade unions conferences, international and national conferences on important issues etc. are some examples.

Some of the following are the functions organized by the banqueting department of the hotel: Workshops Seminars Conferences Fashion shows TV shows Wedding reception Birthday parties Alumni meet

Club members meet Beauty pageants Training sessions Exhibitions Graduation party Cocktail party

Whatever maybe the kind of function following facilities would be provided to the guest:

Food and Beverage Other amenities including seating, audio, video, stage, lighting, press meeting etc which

could vary from hotel to hotel and from function to function.

BANQUETS

JOB DESCRIPTION OF THE DIFFERENT POSITIONS

Banquet ManagerJob title Banquet Manager

Reports to Food and Beverage Manager

Job purpose

To ensure the smooth and profitable operation of the banquets achieving the laid down standard of guest and staff satisfaction contributing meaning fully to the overall objective of the organization.

Duties and responsibilities

A) Should look after the overall functioning of the department and reports about the same to Food and Beverage Director or Food and Beverage manager. B) Formulates the budget for banquets in the beginning of an accounting year.C) Formulates plans and strategies so as to achieve the proposed budget.D) Draft the contracts made for usage of banquets.E) Plan the menu for a banquet event along with the respective chefF) Ensure compliance with SOPs, Banquet event orders, safety regulations and

procedures and ensure optimal level of service, quality and hospitality.G) Meet the customers to review banquet event orders and review any changes to be

made in it or check for any problems/issues that might ariseH) Calculate and prepare the daily service charges and payroll ensuring accurate and

prompt notification about the same to accounts department.I) Supervise and control the banquet subordinates including Asst. manager, Sr captains,

and Captains J) Interview, recommend hiring, schedule training, develop, empower, coach and

counsel, resolveK) Problems, provide open communication, recommend and conduct salary and

performance appraisals.

Qualifications

A) Should be a degree or diploma holder in Hotel Management.B) Should have at ;east 5 years experience of heading the banquet department of a 4

or 5 star hotel having 100 to 150 rooms or 7 to 8 years experience of working as the Assistant manager in banquet in a five star hotel having 100 to 150 rooms.

C) Experience in Indian hotels will be preferred.

Working condition

The position involves long hours of work, sometimes demanding your presence till the completion of the function if it is a vvip or a commercially important function.

Direct reports

Banquet operation manager, Banquet sales manager,

Approved by: Signature of the General Manager

Date approved: Date upon which the job description was approved

Reviewed: Date when the job description was last reviewed

Banquet Sales Manager:Job title Banquet Sales Manager

Reports to Banquet Manager

Job purpose

To maximize the revenue generation through banquet sales contributing to the overall sales of the organization. Keep adding new companies to the list of companies giving banquet business with the hotel. Continuously innovate new strategies to maximize the market share of banquet business.


a) He is responsible to look after the sales and marketing of all the banqueting venues the hotel has.

b) He is responsible to schedule, train and ensure optimum performance from the sales executives working under him and report about the same to Banquet manager.

c) He conducts meeting with corporate houses and other potential contract makers with the hotel and formulates a contract on the basis of their requirement.

d) The sales department which he overlooks is responsible to sell the product (banquet venue) to guests and thus it becomes mandatory to showcase good salesmanship.

e) He also conducts meetings with the guests and knows their requirement and preferences about the event.

f) Conduct a market study and finalize onto costs that suit the environment.

g) Co-ordinate with banquet operations and kitchen to promote the sale of any particular product.

h) To brief and train his team on various sales techniques so as to maintain and increase the clientele for the hotel.

i) Formulate annual sales budget and report the same to banquet manager.

Qualifications

1. Should have Master degree or Post Graduate Diploma in Marketing from a reputed business school.

2. Should be a degree or diploma in hotel management.3. Should have at least 5 years of experience as assistant banquet sales manager in a 4/5 star

hotel.

Working conditions

The position requires travelling at least seven days a month. Meeting Sr.executives of companies at time convenient to them for negotiating banquet business.

Direct reports

Assistant manager banquet sales, banquet sales executive.

Approved by: Signature of the General Manager

Date approved: Date upon which the job description was approved


Assistant manager banquet sales:

Job title Assistant Manager Banquet Sales

Reports to Banquet Sales Manager

Job purpose

To assist the banquet sales manager in reaching the established sales target for the banquet. To help the banquet sales manager in planning and strategizing sales policies, manpower planning, training, budgeting etc.


a) Assist banquet sales manager in performing his day to day duties.b) To identify potential customers and corporate houses and have an initial/ routine sales

protocol followed.c) To be in constant contact with existing as well as potential customers and fix a meeting as

and when required.d) To control and supervise the actual operations carried out in the banquet sales

department.e) To prepare duty roasters and cater to the leave requirements of his subordinates.f) To supervise the maintenance of the documents and proper filing of the same.

Qualifications:a) The candidate should have an MBA or PGDM in Marketing Management from a reputed

business school.b) Should be a degree or diploma in hotel managementc) Should have minimum 5 years of experience as banquet sales executive in a for to five

star hotel.

Working conditions:

a) The position involves extensive travelling and meeting top executives of companies to maximize banquet business. He will help the Banquet sales manager in planning, strategizing and executing the different sales policies for the banquet.

Direct reports: Sales executives

Approved by: Signature of the HR manager

Date approved:

Date upon which the job description was approved


Sales executives

Job title Sales Executive

Reports to Assistant Banquet Sales Manager

Job purpose:

To make extensive sales call as per the directive of the Sales and assistant sales manager to different corporate and commercially important guests to maximize the banquet revenue. Providing continuous feedback to the organization regarding the change in market expectation changing strategies of the competitors.

Duties and responsibilities:

a) Maintaining a database of all the existing customers.b) Maintaining all the essential documents and proper filing.c) Keeping the track of all the petty expenses incurred by the sales department and

maintaining corresponding documents.d) Monitoring the volume of business given by the corporate houses in contract with the

hotels.e) Assisting the assistant manager in his day to day duties and responsibilities.f) Making documents such as banquet event order according to the guest specifications and

ensuring the distribution of the same to corresponding departments.Qualifications:

a) Should be a degree or diploma in hotel management with two to three years experience sales executive in a three to four star hotel or a standalone banquet.

Working conditions:The job needs extensive travelling in and out of the city, meet top and mid level

executives to negotiate and finalize the banquet deals, meet the periodical revenue targets.


Date approved:



Banquet operations manager

Job title Banquet Operation Manager

Reports to Banquet Manager

Job purpose:

To ensure smooth and successful execution of all functions including the settlement of the bill. Estimate and arrange the required manpower in consultation with the HR manager. He will remain responsible for the profit from operation. He is required to meet the periodical revenue targetsDuties and responsibilities

a) Ensuring compliance with the SOP’s safety regulations and procedures that are essential in banquet operations.

b) Coordinating with corresponding departments to meet the guest requirements mentioned in banquet event order.

c) Formulate operations budget and report about the same to banquet manager.d) Calculate and prepare the daily service charges and payroll ensuring accurate and proper

notification about the same to accounts department.e) Supervising proper sanitation and hygiene measures are taken during day to day

operations. f) Responsible to authorize store requisitions in order to maintain their inventory levels.g) To plan the most appropriate style of banquet in order to meet the guest requirements.h) To plan and supervise the setup of the banquet venue as well as the buffet setup.i) Supervise the overall functioning of the operations in a smooth manner with a well

trained operations team.Qualifications:

Should be a degree or diploma holder with at least three years of experience as assistant banquet manager or assistant restaurant manager in a three to four star hotel.

Working conditions The position demands long and odd hours of work requiring the banquet operation manager to remain present till the conclusion of the function and settlement of the bill. Additional attributes expected are to have good negotiating skills with guests, good organizing skills etc.

Direct reports: Assistant manager operations

Approved by: Signature of the General manager

Date approved:



Senior captain

Job title Senior Captain

Reports to Banquet Operation Manager

Job purpose:

To assist the banquet operation manager in day to day operation of the banquet. Must be ready to take over all the responsibility of the banquet operation manager in his absence. Remain in charge of the actual operation and the inventory of the banquet.


a) To maintain a liaison between the operations team and banquet operations manager.b) To supervise the actual operations conducted in any banqueting event.c) To prepare the duty roster and cater to any leave requirements by his subordinates.d) He is responsible to overlook all the preparations made according to the guest

specifications mentioned in the banquet event order.e) He executes the plans made by the banquet operations manager according to the guest

specifications.

f) Coordinating with corresponding departments in order to make the necessary arrangements required for the banquet event according to the specifications.

g) Ensuring that the banquet setup and buffet setup has been done as planned and the guest requirements have been met.

h) Maintaining contact with the guest before, during and after the event and ensuring optimal services are being offered.

Qualifications:Must be a degree or diploma holder `in hotel management with at least three years of experience as assistant manager or senior captain in a four to five star hotel. Similar experience in a standalone banquet or a restaurant will also suffice.

Working conditions:The position requires long and odd hours of work. The person concerned is expected to

remain present till the end of the function and settlement of the bill. He is responsible for the smooth execution of the function minimizing the number of complaints from the guest. Any complaint from the guest will be dealt with by him before it comes to the manager level.

Direct reports : Captain


Date approved:



Captains

Job title Captain

Reports to Sr Captain or Assistant manager operation

Job purpose:

To ensure that all the mis en place, mis en scene etc are completed before the party starts and to see to it that all operational aspects like food pick up, clearance, post function clearance of the function area etc are carried out. Proper count of plates etc are maintained to facilitate proper billing.


a) Assign sections of work to stewards.b) Conducts beginning of shift briefing and end of shift briefing.c) Ensures that the banquet has been setup as well as the buffet setup according to the

guest specifications.d) Should know to operate the EPOS.e) Ensures discipline and proper grooming amongst his subordinates.f) Caters to any personal requests of the host.g) He is the bridge between the manger and the guest and is responsible to convey

any guest requirements.h) Ensures adherence to SOPs at all times during the course of event.

Qualifications:

Must be a three year diploma or degree holder in hotel management with one year experience or a craft certificate holder in food and beverage service with at least three years of experience as a steward in a four to five star hotel.

Working conditions:

The position demands long and odd hours of physical work. The person should be physically strong to carry out his duties diligently as long as the function is on without taking breaks etc.

Direct reports: Stewards


Date approved:



Stewards

Job title Steward

Reports to Sr Captain or Assistant manager operation

Job purpose:

To carry out the actual task of the banquet operation.


a) Acts according to the orders given by the captain.b) Responsible for setting up the banquet area as per the guest specifications.c) Responsible for the service in the section allotted to him.d) Ensures refilling of buffet counters from time to time and proper upkeep of water

stations.e) He ensures that all the trainees and apprentices do their assigned work properly.f) They are responsible for stock taking and maintaining the inventory levels. g) The position demands long and odd hours of physical work. Person needs to be

physically strong enough to carry out the different function like lifting tables, chairs, chafing dishes, food pans containing food, continuously move around in the banquet area serving food and beverage etc as long as the function is on.Qualifications:

Should be a craft certificate holder in Food &Beverage service with one year of experience as a steward in a four to five star hotel.

Working conditions

The position demands long and odd hours of physical work. Person needs to be physically strong enough to carry out the different function like lifting tables, chairs, chafing dishes, food pans containing food, continuously move around in the banquet area serving food and beverage etc as long as the function is on.

Direct reports: None


Date approved:



Casuals/Bus Boysa) Assist the stewards in their day to day responsibilities.b) They are responsible for the clearance of the banquet area during the course of the

event.c) Coordinating with the kitchen stewarding personnel to ensure upkeep of the

banquet area and proper sanitation and hygiene standards.d) Assist stewards in the closing duties such as winding up the banquet area.

BOOKING PROCEDURE

Function Booking and organizing

1. Booking may come by mail, telephone call or through a person visiting the hotel directly.

2. The booking diary is checked to see that the dates asked for are available or not.

3. If the booking date is not available then the guest is politely declined and/or offered a separate date depending on the type of function.

4. If the date is available then the entry of the same is made in the booking diary and a confirmation mail is given to the guest.

5. The guest is requested to come for a one to one meeting to discuss the menu and see the venue with the facilities.

6. If the guest agrees to the menu, facilities and related hotel policies, he is told to make the necessary payment within next 48-72 hours.

7. Till that time the booking is kept as tentative and marked with pencil in booking diary.

8. Once the payment is done the tentative booking is converted to confirm booking which is marked with the pen.

9. The function prospectus is typed and signature of the guest is taken on the function prospectus as well as the banquet contract.

10. The function prospectus is sent to all concerned departments like housekeeping, front office, food production, security, controls etc

11. If the function gets cancelled from the guest side for any reason, the same has to be intimated within a stipulated time period failing which the hotel may not refund any amount.

The following are the essentials of the function prospectus:a) Date and timeb) Host’s name/organizations name, contact details, addressc) Type of functiond) No of pax – guaranteed and expectede) Venue of the functionf) Price per head

g) Menu- dietary needs, veg/non veg foodh) Method of servicei) Type of table planj) Wines/alcohol – inclusive/rate package/corkagek) Extra charges of additional required facilitiesl) Mode of paymentm) Advance paid with receipt no.n) Food pick up time.o) Instruction to concerned departments like housekeeping, maintenance, front

office, security and controls amFront Office: being the first point of contact, invitees always enquire about the venue at the reception. They are required to make a bulletin board to be placed in an appropriate place in the lobby as information for the incoming guest.Housekeeping: Responsible for cleaning and decorating the function hall, cleaning the cloak rooms, making floral arrangements, linen requirements etc. They are required to clean the hall after the function gets over.Maintenance: Responsible for ensuring all electric gadgets, A/C, AV requirements are in order. The maintenance staff is stationed at the hall throughout the function for any emergency requirement

p) Kitchen: provision of dishes offered in the menu on time and inadequate quantity. They need to plan in advance and dietary requirements have to be met with.

q) Control: They are notified about the per plate pricing and no of guaranteed and expected. In a lot of hotels the plate count is maintained by a personnel from this department and advances collected are verified by them.

r) Security: For ensuring adequate security and traffic controlling allowing casual staff to come into the hotel.

ORGANISING THE FUNCTION

ON THE DAY OF THE EVENT

Check staffing, briefing and grooming Inspect the mis en place and mise en scene Ensure all the requirements of the guest have been met with Inspect the cleanliness of the chafing dishes and other equipments. Inspect cleanliness of the floor and the surrounding areas. Ensure that all equipments like platters and entre dishes etc are ready. Ensure that required accompanying equipments like chutney bowls, salad bowels

candle stand etc are ready.

Check the bar counters (if any) if adequately stacked with all glassware and equipments etc.

Assign and allot tables. Run through the entire service procedure.

DURING THE SERVICE

Ensure the food and beverages are served according to the instructions and on time Ensure that plated food reaches at the correct temperature and a correct head count

is maintained. Fuel pots for chafing dishes are frequently topped up. Ensure that the supervisors and stewards are at the allotted stations. Correct count of the plates consumed from the buffet is maintained for correct

billing. Beverages like beer and aerated waters which are charged per bottle are kept

proper count of for correct billing. Clearance of cutlery and crockery done swiftly. Temperature of the hall is at comfortable levels. Monitoring the entire service procedure.

AFTER THE FUNCTION Tables are cleared. Soiled service equipments are sent for washing. A/c is switched off. Food containers on the buffet are cleared. Buffet counters are dismantled and stacked. Chairs are stacked. Soiled linen is counted and sorted and sent to the laundry. Bar is closed and the inventory is taken. Settling the bar cash with the cashier and returning any unused bottles and half

filled bottles to the bar. Acknowledgement from the bartender to be taken. Settling the banquets bills in the system and handing over the cash to the front

office cashier or any other designated employee as per the policy of the establishment.

SEATING PLAN

In all the formal table plans, the seating of guests should be decided with the consultation of the host. He/she will decide who will be seated at the top table and other tables.

*The seating plan should be displaced in a prominent position in the pre-function hall/the ante room or near the entrance of the function hall so that the guests will know where they have to sit and where their table is positioned.

*The copy of the seating plan should be given to the organizer and the manager for reference.

*While seating the guests, avoid seating them with their backs to the top table as far as possible. However, it is not possible in the plan of top table with round tables.

Note that the names are listed in alphabetical order for quick search. On the table allotted, the name card will be placed at the head of each cover, thus making the guest find his/her cover easily.

LAST NAME FIRST NAME ALLOTED TABLE NO.Dr Acharya Gopal 4Mrs Acharya Nalini 4Mr Agarkar Ranjit 7Mr Ahuja Manoj 5Mrs Ahuja Maya 5Dr Apte Ramesh 4Dr Apte Anjali 4Mr Awasthi Anup 7Mr Chandrawargar Pratap 3Mrs Chandrawargar Anita 3

SEQUENCE OF FORMAL BANQUETING SERVICE

Guests get assembled in the Ante room. Seating plan is displayed in the ante room or announced for the guest. Tables

are numbered avoiding the number 13.

● Aperitifs are served to the guests at the pre-function area or the ante room. The service of drinks lasts for half an hour and then the toastmaster strikes the gravel and announces in a clear voice, 'Ladies and gentlemen, the dinner is served'. The

guests go into the dining hall and wait till the host and other guests at the top table take their seats

The host and the chief guest of the head table are led to the table by the toastmaster or the maitre d’and the other members of the head table.

The other guests are received by the toast master at the entrance and directed to the relevant sprig before the invitees of the main table arrive.

When the chief guest, host and other dignitaries of the head table arrive the toast master announces the arrival so that the guest on the sprig stand up as a mark of respect.

After the guests on the head table are seated, the guests on the sprigs sit down. Water, bread butter, sometimes green salad may be already placed on the tables

before the guests arrive. The supervisor signals the commencement of the service and the waiters line

up near the hot plate in a pre-determined sequence to pick up the appetizers.

● The waiters move to the restaurant in a synchronized manner and stand behind their allotted covers with the starters.

The waiters on the head table start the service to the host and chief guest. Once the waiters start the service on the main table the waiters on the sprigs

start service of the starter to their respective covers. While doing the service of the appetizers or the soup( which is commonly

vegetarian)the steward ask the guests about their meal preference.(i.e. veg or non veg.)

Service staff leaves the hall in a synchronized manner after appetizer course is served.

● After a stipulated time the waiters come back to the restaurant in the same synchronized manner and stand behind their respective covers with a tray on their left hand.

● Once the indication is given the clearance starts on a main table following which the stewards on the sprig start clearing the appetizer plate on the tray.

● After the clearance the stewards go back in the same synchronized manner to the pantry

● The water and bread butter may be replenished if required.

●The fish course/veg alternative is served exactly following the sequence discussed for the appetizer.

●The clearance of the fish course is done following the same procedure as discussed for the clearance of the appetizer.

● Before the main course water and bread butter may be replenished once again if required.

● The accompanying wine if any is served before the main course by the wine waiters.

● The main course is picked up by the stewards in the same manner as starter either pre plated or in entrée dishes for silver service.

● The service and clearnce follows the same protocol and procedure as discussed in case of starter.

● The bread baskets, butter dishes, and cruet sets are removed by the stewards from their respective covers in preparation for the service of the sweet.

● Do crumbing and adjust the cutlery for the sweet course.

● The accompanying wine if any is served before the sweet is served.

● Serve pre-plated sweet from the right-hand side.

● After the end of the course the soiled plates are cleared following the same protocol.

● The wine for toast is served to all the guest.

● Toastmaster announces the toast.

● Host proposes the toast raising the wine glass.

● Toastmaster announces chair's permission to smoke

● Coffee cups placed from the right-hand side, sugar bowls with teaspoon kept on the table.

● Coffee is served from the right-hand side.

{Note: In the formal food service, no second helping of food is offered.)

PROCEDURE OF A TOAST AT A FORMAL WEDDING

Following are the two procedures of toasts practiced during the wedding function. The cake, which is the focal point, should be neatly presented on a silver tray with a knife and kept ready for the newly wedded couple to cut.

• The bride and bridegroom cut the wedding cake.

•Telegrams of wishes and congratulations are read out by the best man.

•Cake and champagne are passed around for toasts.

•Toastmaster announces toast to bride and bridegroom, proposed by bride's father or close relation.

Response of bridegroom—proposes health to bridesmaids.

•The best man replies on behalf of the bridesmaids.

•Toasts by close relatives of bride and bridegroom. Alternatively,

*Toastmaster-Toastmaster is a general term, prevalent in the United States in the middle 20th century, referring to a person in charge of the proceedings of a public speaking event. The toastmaster is typically charged with organization of the event, arranging the order of speakers, introducing one or more of the speakers, and keeping the event on schedule. Such meetings typically include civic events, service organization meetings, and banquets of various purpose. In many meetings, a toastmaster typically addresses the audience from behind a dais or from a podium. At stage entertainment events, especially ones broadcast on live television, the toastmaster often takes the form of a master of ceremonies, introducing the entertainment acts.

CALCULATION OF CROCKERY, CUTLERY AND GLASSWARE

While calculating for informal banquets for 200 pax:-200 spoons,glasses ,cutlery plus 1.5 times par to be maintained.

In formal banquets only 0.5 times par stock to be maintained since everything on the table already.

Table Plans and Arrangement

Chevron/v shape/herring bone

Crescent shape/Cabaret

OUTDOOR CATERING

It is important to take care of the following steps to ensure successful outdoor catering

Preliminary survey of the place Analysis of the menu for identifying the requirement of cooking and service

equipment

Preliminary survey of the place

Check the following things:

1. The distance from the hotel ,travelling time during the peak time and lean traffic, which would give the caterer a clear idea of when to start for the venue

2. The availability of water, power, and gas. Accordingly the provisions for the same have to be made.

3. Shops, if any, nearby for the availability of raw materials in an emergency.4. The size and shape of the area. Is the function to be catered indoors or outdoors n

the open? Would there be a requirement of a shed.5. Availability of the toilet facility. If unavailable , temporary one should be erected

which should be far away from the source of clean water supply6. Identifying a suitable area for kitchen stores, pot washing, service area,

entertainment if any, parking and hand wash7. Facilities of garbage disposal

Analysis of the menu

1. The no. of dishes to be prepared on site2. The area required to be able to prepare the dishes3. Containers to be used for storage and transportation4. Storage area required-dry stores, vegetables and fruits5. Materials required to be able to prepare the dishes on site6. Preparation equipments required-grinders, mixers etc.7. Cooking equipments required-hot plate, ranges, fryers, boilers etc.8. The no. of gas ranges,fryers,boilers etc required9. No. of gas cylinders required and no. of gas connections required10. Cooking vessels required11. No. of work tables required

12. Service equipment requirements-numbers, cutlery, crockery, glassware, linen, disposables etc.

13. Setting up temporary bar-supplies14. Fire extinguisher, power generators, security staff, first aid kit,etc

STAFF REQUIREMENT CALCULATIONS

The number of staff required for a function is determined by many factors:

No. of people to attend Type of function Type of food service No. of dishes offered Provision of alcoholic beverages

In a formal banquet

1 food waiter: 04 covers

1 wine waiter: 08 covers (on charge)

1 wine waiter: 10 covers (not chargeable)

1 supervisor: 16 covers

In a buffet banquet

1 waiter: 20 covers (usually dependant on the no. of stations)

1 supervisor: 75 covers

1 head wine waiter: 4-5 wine waiters

TABLE REQUIREMENT CALCULATIONS

For a menu like the one mentioned below:

Green salad,Russian salad----

Cream of tomato soup

----

Roti and naanMutter pulao

Chicken vindalooMutton kolhapuri

orPaneer do pyazaMalai kofta curryMasaledar bhindi

Dal MakhaniDahi

Papad, pickle

-----

Fruit salad

Ice cream

Assuming the party caters to 200 pax and 100 pax are expected vegetarians

We set up different counters for veg and non-veg

The area allowance of a buffet counter =1.5’The non-veg counter has 9 items (above menu) =1.5’*9=13.5’

For water station: 2 round tables of 3’ dia

For soup station: 1 buffet table

For sweet station: 1 buffet table

For clearance: 1 buffet table

Plastic bins lined with disposable bags: 4 nos.

Size of a buffet table: 8’x 2.5’

Therefore no. of buffet tables required:

Soup section: 1

Vegetarian counter: 2

Non veg counter: 2

Sweet counter: 1

Clearance counter: 1

Total buffet tables: 7

No. of round tables required:

Water station:2

Total round:2

FORMATS

BANQUETING BOOKING DIARY

BANQUET CAPTAIN’S REPORT

BANQUET FOLLOWUP FORM

FUNCTION PROSPECTUS

Documents

Web viewChevron/v shape/herring bone. Crescent shape/Cabaret. O. UTDOOR CATERING. It is important to take care of the following steps to ensure successful outdoor catering