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Banquets

The document provides an overview of banquets, including their definitions, types, and significance in the catering industry. It outlines various banquet functions, staff requirements, setup arrangements, and the roles of banquet managers. Additionally, it highlights the revenue-generating potential of banquets and specific venues in Chandigarh that cater to different types of events.

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kelvin.mugo2003
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70 views47 pages

Banquets

The document provides an overview of banquets, including their definitions, types, and significance in the catering industry. It outlines various banquet functions, staff requirements, setup arrangements, and the roles of banquet managers. Additionally, it highlights the revenue-generating potential of banquets and specific venues in Chandigarh that cater to different types of events.

Uploaded by

kelvin.mugo2003
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Banquets

 An orthodox meaning of banquets is derived from


the French word BAUNC meaning Bench.
 Literal meaning being sumptuous repast.
 While an Indian connotation can be Dawat, Bhoj
or Wazwan.
 A loose meaning is a meal arranged for group of
people to mark occasion.
Banquet:An Important Branch
Of Catering

Informal
Semi-Formal
Formal
Banquet:Revenue Generating
Department
 Acts as a backbone, thus is considered as a big
business.
 Diverse and colourful activity engulfing different
branches.
 Part of F & B equipped with push secretarial
office.
 Banquet Sale is an art, so is revenue generation.
Type Of Banquet Functions
 State Banquets, Formal Lunch/Dinner.
 Reception
 Buffets
 Lunch/Dinner meeting
 Conference & Convention
 Special Events
 Traditional Events
 Theme Banquets
 Outdoor Catering
TvpeOfBanunels
Informal
 Freedom to:
 Sit
 Roam
 Eat
 Found Generally For:
 Marriage Parties
 Get Togethers
 Festivals
 Other Celebrations
 Guests may take as much time as they want.

 Types of service:
 Floating
 Buffet
Semi Formal
 Only for people given priority
 Generally seen in:
 Institutional Function
 Annual Day Function
 Honoured Parties
 Seperate table for Chief Guests.
 No Discrimination for other guest.
Formal
Generally Seen in:
 Raising Day
 Flag Day
 Victory Celebration
 National Days
 In Honour of Foreign Dignitaries
Seating Strictly according to protocol.
Table Laid perpendicular to top table.
People near top table most important
Proper silver service.
Mekrarchy BanquetStrfi
Organisation Chart
Staff requirement

This is governed by:


 1 waiter for serving 6-8 covers.
 1 wine waiter for serving 20 persons.
 1 head waiter per 10 waiters.
Banquet Staff

The Sales Administration Manager for


group of company of hotels
Banquet Manager
Secretary
Banquet Head Waiter
Dispense Barman
Banquet Head Wine Waiter

Permanent Working Staff

Casual Staff

Porters

Banquet Wine Waiter


Banquet Setup
Seating Arrangement Plan:

 Full moon
 Half moon
 U shaped
 T shaped
 Classroom setup
 Theatre setup
 Boardroom setup
Tabling:

The type of table plan depends upon the following:


 Organiser’s wishes
 Nature Of Function
 Size & shape of the room where the function is to be held
 Number of covers
 Spacing
Laying Of Cloth:

 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 – 4 X 2 m
LINEN

 Table linen
 Laundry
 Table skirting
 Paper napkin
TABLE WARE

 Flatware
 Holloware
 All required crockery & cutlery
 Glasses
BUFFETS

 Chaffing dish
 Burners
 Carving station
 Display stand
 Platters
 Lighting
 Plants
 Serving tools
Chairs
 Stackable
 Transportable
 Stable and sterdy
 Suitable upholstery
 Role Of Banquet Manager

 Importance of Menu and Number of pax

 Supervision Of Service

 Allocation Of duties

 Modes Of Service
 Silver Service
 Self / Buffet Service
Welcome Drinks

Snacks & other appetizers

Soup Service

Main course buffet/Self Service

Sweets / Desserts

Coffee / Tea
The Menu
 Separate food & bar menu

 Different menu for different occasions

 Varied choice of menu

 Ease of service

 Seasonal variation
Introduction

The Banquet Manager must keep in mind the following


considerations :

 Brief the banquet staff together with the chef, if


possible.

 The order of service should be outlined clearly

 Chef should explain the menu to F & B personnel.


Planning For A Formal Dinner

 ‘Top Table’ must be identified

 Espirit de Corps to be inculcated

 Appropriate work force – job fit

 Accomplishment of order taking

 Exercise control on dockets

 Provision for unexpected guests


Beverage Service

 A Limited Bar

 An Open Bar

 A Straight Bar

 Guest preselects the table wine

 Any other specifications


Buffet Dinner
 Make things easy to serve

 Plenty of cutlery available

 Proper arrangement of buffets as per number of pax

 Sufficient room for guests to queue

 Serve two-third of the food and replenish


Banquet Sales
 Identify target market

 Track the events to be held

 Good relations with CIPs and VIPs

 Staff should go on calling

 Staff should be well versed with the products


Banquets:An Important Source Of Profit

 Catering to prestigious parties

 Leads to local publicity

 Valuable mention in local media

 Cultivate a reputation for quality & service

 Steady stream of business in future


Banquets & Buffets:A Certain Volume
Business

 Income & other costs are known in advance

 Guaranteed group business

 Cost of the event can be mentioned and predicted


Principle Types Of Banquets
 For Small Parties:
 Restaurant & part of restaurant can be used
 Preset menu & time
 Easy to arrange
 Generates good profit for restaurant

 For Dining Clubs & Service Organisations:


 Club may be formed of:
a) Patrons with common interest
b) Regular Customers
 Meal service for Service Clubs
 Cocktail Parties:
 Service of drinks to a group of people
 Most commonly requested function
 May be elaborate or limited

 Product Launches:
 Elaborate and expensive lunch or low-key sales
presentation either

 Shows & Special Events:


 Special events organised by the hotel, club or restaurant
 Conference & Incentive Tours:
 Grown sector of market requires well trained & well
briefed staff

 Tour Meals:
 Arrangement for large tour groups
 Standard A La Carte service

 Theme Buffets:
 May offer food native to the particular country or style
 Showmanship combined with F & B service
 Food as entertainment
 Weddings:
 Planning done well in advance
 A unique event

 Outside Catering:
 Demanding & challenging job
 Includes outdoor catering
 Basic division in 3 categories:
 CITCO owned banquets
 Private banquet halls and farm house
 Banquets at Taj GVK

 Banqueting is a major revenue earner in


Chandigarh.

 City mostly occupied by Punjabis who believe in


celebration.
CITCO Owned Banquets
 Mountview
 Banquet : Confluence ; 250 pax
 Front/Back lawn ; 1000 pax each
 Conference room ; 30 pax
 Executive lounge ; 20 pax
 1 recently inaugurated business centre.

 Shivalik View
 Banquet : Majras (Means gathering) ; 350 pax
 Adjacent Lawn : 500 pax
 1 Boardroom and 1 Party room ; 35 pax each
 Park View
 2 Banquet halls: 300 pax each
 3 Lawns : 100 pax each
 1 Conference room : 35 pax

 Baithak
 Banquet : 200 pax
 Garden + Terrace + Hall : 500 pax
 Total strength holding capacity : 800 pax
Private Banquet Halls & Farm
Houses
 Mostly located on outskirts of the city
 Zirakpur-Shimla highway
 Mainly caters to Semi-Formal & Informal banquets such
as marriages and receptions, etc.
 Few Examples
 Marc Royale
 Bristol
 Le Crown
 The Fort
 Ramgarh Fort
Banqueting At Taj GVK
Chandigarh

Grand Ball room 1, 2 & Annexe


Combined Capacity : 700 pax
Combined area : 8600sq. ft.
Terrace Hall + Roof Top Garden : 50 pax
Capitol Business Centre : 20 pax

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