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7/21/2019 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%
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