Banquet www lrjj cn Banquet Banquet in the

Banquet www. lrjj. cn

Banquet • • Banquet in the hotel Types of Banquet Operational Organizational Chart Taking a Banquet Booking Banquet Menu Banquet Table Layout Procedure to serve a Banquet in Banquet Hall www. lrjj. cn

Banquet in the Hotel • Events, or “Banqueting” within hotels imply all the private, exclusive, variable and special service activities offered to external clients. • Banquets are special functions organized for professional, social or state occasions. • Banqueting is the service for these functions and is different from the usual service offered in restaurants. • Normally such functions are organized when the number of people involved are fifteen or more. • It represents an important service product within most hotels, in that it generates good revenue (F&B and R/D) and creates a much-desired ambiance. www. lrjj. cn

Types of Banquet: Professional, Social and State Professional Luncheons Company, Clubs. Conferences National or International, Seminars Training Courses Meetings Board Meetings, Press, Professional Associates, Dealers. Exhibitions Painting, Sculpture, Fabric, Books, Sales, etc. www. lrjj. cn

Types of Banquet: Professional, Social and State Social-old boys association, company annual dinner • • Dinners Wedding receptions Cocktail parties Fashion shows Recitals Coffee parties Balls www. lrjj. cn

Types of Banquet: Professional, Social and State • State • Dinners: Intra-Government and Inter-government parties for Heads of States National Days www. lrjj. cn

Banquet Operational Organizational Chart Banquet Manager Banquet Secretary Sales Rep. Banquet Supervisor Waiters Barman Wine Waiter Asst. Waiters Casual Staff www. lrjj. cn

Taking a Banquet Booking A booking is taken on a special information sheet called a Function sheet or Function Prospectus. The type of information recorded is: Name of Booking Party Name of the person to whom the bill is to be sent to Nature and type of function Date of function Time of function Number of people expected and number guaranteed. A guaranteed number is the minimum number of people for whom a charge will be made. www. lrjj. cn

Taking a Banquet Booking(conti) Menu-type of service required. Wines, alcohol and non-alcoholic drinks to be served Types of table layout. Special arrangements such as, band, microphones, lectures, raps, flowers, ice-sculptures, etc. Seating plan and named of guest for state banquets. Type of menu. Price to be charged person. Price for hall and special arrangements. www. lrjj. cn

Banquet Menu • There should be menus for each type of occasion. • The choice should be large, varied and within a wide price range. • Sometimes two or three menus are offered for each type of occasion. • Each menu is well balanced offering vegetarian and non-vegetarian dishes. www. lrjj. cn

Banquet Menu (conti) • A typical lunch or dinner menu would offer: Hors d’ oeuvre Soup Entree Sweet Dish Coffee www. lrjj. cn

Banquet table layout The type of layout is dependent upon (a) Nature of function (b) Number of covers required (c) Size of hall allocated (d) The desires of the guest (e) The type of service to be provided www. lrjj. cn

Banquet Layout www. lrjj. cn

Procedure to Service a State Banquet • • • Reception and Preliminaries Dining Room Preliminaries Mise-en-place Space and guest per waiter Timing and Movement Toast Procedure www. lrjj. cn

Procedure to Service a State Banquet • Reception And Preliminaries It is customary for a banquet to be preceded by a cocktail. Snacks are served and the cocktail lasts usually for half an hour. The table plan is usually displayed at the reception room where cocktails are served. The toastmaster or announcer bangs his gavel three times before announcing, “Mr. Chairman, My Lords (in order of importance) Ladies and Gentlemen, dinner (or lunch) is served” in a loud clear, formal tone of voice. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Dining Room Preliminaries The doors of the banquet hall are opened and guests take their seats. The waiting staff stands at attention at their respective stations. The announcer calls guests attention and announces the service meal. Once this has been done the meal begins. www. lrjj. cn

Procedure to Service a State Banquet (conti) Mise-en-place All cutlery should be on the table arranged neatly for the number of courses to be served. Fruit knives and fork are not kept but placed on the sideboard. Various wine glasses are kept. Water goblets are placed (liqueur and cordial glasses are never placed). Salt and pepper shakers and the bread and butter are placed on the table before the guests enter. The name of the guest is written on cards, which are placed at the head of the cover where the guest is to sit. Seating should be arranged such that gentlemen and ladies are seated alternately. Husband wife should sit opposite each other. A station number-stand should be placed prominently for easy identification of waiters. Napkins should be attractively folded for each cover. Flower vases with fresh flowers should be placed on tables. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Space and guest per waiter Usually a banquet table accommodates three to six guests on each side. Space between covers should be a minimum of 20” and a maximum of 32” per cover (24” ideally). Space between tables should be a minimum of 4 ½ feet (6 ft ideally). Two waiters are allocated to 8 -10 covers. The wine waiter may serve up to 30 -35 covers. The banquet supervisor normally stands behind the chairman during the meal. The manager stands right opposite the banquet supervisor for signals or instructions. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Time and movement The waiters stand at the allotted station when the guests arrive in the banquet hall. Waiter No. 1 behind chair No. 1 of his table and waiter No. 2 behind chair No. 2 of his chair. Waiters draw the chairs out to enable guests to sit. Ladies are given first preference. The wine waiter stands near the last chair of the table and also helps in the seating of the guests. After all guests are seated the banquet manager signals the function supervisor to commence service. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Time and movement Note: Timing is the most important element in this service, which should be done with precision and grace. For the first course of horsd’oeuvres, waiter No. 1 has the platter with the horsd’oeuvres and waiter No. 2 has the plates hot or cold as the case may be. Waiter No. 1 stands behind the first chair and waits till the plates are placed by waiter No. 2 then, he serves from the left of the table to the right. Service starts only after a signal is received given that the function captain has served the chairman. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Time and movement The waiters stand at the allotted station when the guests arrive in the banquet hall. Waiter No. 1 behind chair No. 1 of his table and waiter No. 2 behind chair No. 2 of his chair. Waiters draw the chairs out to enable guests to sit. Ladies are given first preference. The wine waiter stands near the last chair of the table and also helps in the seating of the guests. After all guests are seated the banquet manager signals the function supervisor to commence service. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Time and movement After the horsd’oeuvres are served, the waiters stand behind the chair where they have finished serving. On getting the signal the function supervisor commences removing the chairman’s plate. Waiter No. 2 carried continental trays for clearance and waiter No. 1 comes with napkin in hand. They stand behind chair No. 1 with waiter No. 1 in front and waiter No. 2 slightly towards the left of waiter No. 2 and behind him. On getting the signal they do the clearance with waiter No. 1 picking up the soiled dishes and stacking them properly on the clearance tray held by waiter 2. Again they stand behind the last chair and move out for the second course on getting a signal. All the courses are served in this manner. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Time and movement Every time clearance is done, all soiled dishes and cutlery pertaining to that course only, are removed. Before the dessert is served, all salt and pepper shakers, sauces, bread and butter along with the soiled dishes and cutlery are removed. Side by side the dessert spoon is placed on the right and dessert fork on the left. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Time and movement Before this, crumbing is done with the help of a waiters cloth (folded) and crumbing tray by No. 1. The wine waiters do not go out with other waiters, but stay back and serve wines according to courses and serve water. They may also take orders for drinks. The wine glasses are usually not removed but red wine glasses may be removed before serving dessert. Cognac and liqueurs are served by the wine waiter. Coffee (Black) is served by No. 1 from the right and demitasse cups placed by Waiter No. 2 from the right. www. lrjj. cn

Procedure to Service a State Banquet (conti) • Toast Procedure At the conclusion of the meal, when the coffee cups have been placed in front of the guests, the toastmaster again calls. He announces “My Lords, Ladies and Gentlemen, pray silence for Mr. Chairman who will propose the toast”. Ashtrays are put by the Wine Water as soon as this has been announced. The toast indicates that formal part of the meal is over and guests are allowed to smoke. Coffee is poured. The speeches continue and the wine butler quickly moves and serves cognac or liqueurs. Glasses should never be empty during speeches. Ashtrays are frequently changed (covering the used ashtrays with the inverted clean one, removing both together and replacing by the inverted clean one). www. lrjj. cn

Banquet and Cocktail Party Selling Scheme Contact The Guest Through Correspondence Personally By Telephone www. lrjj. cn

Banquet and Cocktail Party Selling Scheme (conti) • The Guest Should Confirm By Correspondence • Once The Guest Has Confirmed, Banquet Manager has to provide internal communication: – Food and Beverage Order – Table Plans – Equipment and Material – Service Plans – Beverage control Sheet – Billing Possibilities www. lrjj. cn

Contact The Guest • Why Contact Guest? – Guest’s needs -------- to organize a function – Catering opportunity ------ to sell the function www. lrjj. cn

Contact The Guest (conti)-Personally, By Telephone, Through Correspondence • Personally – Guest comes into your establishment • • First impression is important The banquet manager needs to create a good atmosphere a) b) Personal presentation in welcoming guest i. Attitudes: smiling, helpful, involved ii. Listen to the guest iii. Vocal delivery: volume articulation iv. Vocal variation: deliver good arguments, suggestions, appropriate responses; avoid being monotonous, boring, repetitive v. Visual delivery: facial expression eye contact avoid insignificant gestures, care about appearance and clothing vi. Vitality: show vitality, enthusiasm, skills Ambiance: cleanliness, lighting, bad smells, furniture www. lrjj. cn

Contact The Guest (conti)-Personally, By Telephone, Through Correspondence • By Telephone service – – – – – Answer the phone by mentioning the establishing name and offer service May I help you? Clear distinctive voice Listen carefully Repeat Allow Give ample information Take name, address, telephone number of caller Thank you for calling Farewell www. lrjj. cn

Cocktail Party • Family Celebration – • Wedding, christening, engagement, birthday parties, confirmation Business functions – • Conferences, jubilees, business trip Special association occasions – General meetings, political meetings, opening ceremony www. lrjj. cn

Cocktail Party (conti) Quantity person Duration of the cocktail Finger Food Calculation canapés, and others sold by pieces 5 to 7 pcs/person For the 1 st hour 3 to 4 pcs/person Every extra hour Dry biscuit, olives, dry almonds 10 g. person Duration of the party crisps 5 g. person Duration of the party General rules Salted articles dominate in the selection Cocktail followed by lunch or dinner, allow 2 to 3 pcs/person Allow 2 to 3 pcs person of pastry Rich cocktail from 2 to 3 hr. , allow 12 to 16 pcs person www. lrjj. cn

Cocktail Party (conti) • Assorted Canapes – Seafood – Fish – Cold cut – Different kinds of Cheese – Eggs – salads www. lrjj. cn

Cocktail Party: Drink Statistics Duration of the Cocktail ½ hr 45 min 1 hr 1/4 1 hr 1/2 1 hr 45 2 hrs 4 4 1/4 Numbers of drinks No people 25 -50 2 3 3 1/4 3 1/2 3 55 -100 2 3 3 1/4 3 1/2 4 105200 1 3/4 2 2 3/4 3 1/4 3 From 225 on 1 1/2 2 2 1/2 2 3/4 3 1/4 3/4 4 1/4 4 1/2 1/4 3 3/4 4 www. lrjj. cn

Cocktail Party- Personnel Required Maitre de’hotel Barman commis 20 -60 1 1 2 to 3 60 -120 1 1 to 2 4 to 5 130 -200 1 2 to 3 5 to 6 200 -280 1 to 2 3 to 4 7 to 8 280 -370 1 to 2 4 to 5 9 to 10 370 -470 1 to 2 5 to 6 10 to 12 www. lrjj. cn

Cocktail Party • • • Maitre d’hotel is responsible for all the organization and planning of the service Barman is in charge of the preparation of the drinks The commis ensure the service of the drinks and canapes (20 to 30 guests per waiter) www. lrjj. cn

Cocktail Party- bar package • • • BAR 1 Soft Drinks, Local Mineral Water, Local Beer Soft Drinks Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water Local Mineral Water: Mineral Water Local Beer : Tsing Tao • 2 hours – RMB 70++ person • 3 hours – RMB 90++ person • Additional hour will be at RMB 30 person www. lrjj. cn

Cocktail Party-bar package • • • BAR 2 Soft Drinks, Local Mineral Water, Juices, Local Beer Soft Drinks: Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water Local Mineral Water: Mineral Water Chilled Juices (Bottle): Apple Juice, Grapefruit Juice, Orange Juice Local Beer: Tsing Tao 2 hours – RMB 90++ person 3 hours – RMB 120++ person Additional hour will be at RMB 40 person www. lrjj. cn

Cocktail Party-bar package • • • BAR 3 Soft drinks, Local mineral water, Juices, Local beer, Imported House Wine Soft drinks: Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water Local Mineral Water: Mineral Water Chilled Juices (Bottle): Apple juice, Grapefruit juice, Orange Juice Local Beer: Tsing Tao Wine: Chile – Santa Rita White and Red Wine/China-Dragon Seal White and Red Wine 2 hours –RMB 160++ person 3 hours –RMB 220++ person Additional hour will be at RMB 70 person www. lrjj. cn

Cocktail Party-bar package BAR 4 STANDARD BAR • • • APERITIF: Campari, Martini Dry, Pimm's 1 SPIRITS : Smirnoff Vodka, Gordon's Gin, Bacardi White Rum Jose Cuervo Gold Tequila, J. W. Red Label Scotch whisky Jack Daniel's Bourbon Whiskey, Hennessy VSOP LIQUEUR: Bailey's Irish Cream, Cointreau, Kahlua, Drambuie BEER: Tsing Tao bottle & draft, Budweiser WINE: Chile – Santa Rita White and Red Wine/China-Dragon Seal White and Red Wine SOFT DRINKS: Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water LOCAL MINERAL WATER: Mineral Water CHILLED JUICES (BOTTLE): Apple juice, Grapefruit juice, Orange Juice 2 hours – RMB 240++ person, 3 hours – RMB 320++ person Additional hour will be at RMB 100 person www. lrjj. cn

Cocktail Party-bar package BAR 5 PREMIUM BAR • • • APERITIF: Campari, Martini Dry, Pimm's 1 SHERRY AND PORT: Penfolds club port, Dry Sack Sherry SPIRITS: Gordon's Gin, Absolute Vodka, Bacardi Gold Rum Jose Cuervo Gold Tequila, J. W. Black Label Scotch whisky, Jack Daniel's Bourbon Whiskey, Hennessy XO LIQUEUR: Bailey's Irish Cream, Cointreau, Kahlua, Drambuie BEER: Heineken, Tsing Tao bottle & draft, Budweiser WINE : Chile – Santa Rita White and Red Wine/China-Dragon Seal White and Red Wine SPARKLING WINE: Prosecco Valdo SOFT DRINKS: Coca cola, Diet Coke, Sprite, Fanta, Tonic Water, Ginger Ale, Soda Water FRESH JUICES : Apple juice, Grapefruit juice, Orange Juice, Watermelon Juice IMPORTED MINERAL WATER: Evian and Perrier 2 hours – RMB 330++per person, 3 hours –RMB 440++ person Additional hour will be at RMB 150 person www. lrjj. cn

Sales Contract for Banquet or Function • 1. 2. This document is divided into 2 Parts: Filled by hand at the moment of the order taking 5 to 6 different sheet of different color is used to confirm the order and send the copies to other hotel Department 1. 2. 3. 4. 5. 6. Original white to customer as confirmation including a letter First white copy is the sale contract signed by guest sent to hotel Second copy yellow is for the manager, reception or banquet department Third copy green is for service brigade Fourth copy blue is for kitchen department Fifth copy pink is for purchasing and cost control www. lrjj. cn

Sales Contract for Banquet or Function (conti) • Advantages of This Distribution System – – – It is not possible to forget something The guest will get all the information The manager is informed for the general running of the hotel The service brigade can organize the mis-en-place and necessary preparation The kitchen can prepare the orders and plan for the menus The cost control department is automatically informed www. lrjj. cn

Sales Contract Information • • • Exact address of the guest, telephone number Day, date, time of the event Name of the guest Kind of the function (wedding, birthday, business) Locale (dining room, banquet room, grill room) Budget at the guest disposal Menu and Drinks List Decoration, theme, cigars, cloak-room Table form: rectangular or roundit Evening: dance floor, scenery, stage Music: orchestra, disco, pianist Guarantee, deposit, mode of payment www. lrjj. cn

• • • T-Shape style Fishbone Form Class room style Theater style U-Shape Block style Open Block style E Shape www. lrjj. cn

Outside Catering • • • Menus Drinks Tobacco Staff Music Transport – • personnel and equipment charged based on the hotel rate Equipment Rental – – Service equipment (silverware, crockery) Bar equipment (glasses, carafes, bar utensils) Linen (table cloths, waiter cloths, moltons) Price is generally calculated person www. lrjj. cn

Considerations Before Accepting an Outside Catering Function • Kitchen equipment and material • Restaurant material • Furniture and linen • Necessary Staff • Transport possibilities • Locale guest can provide for the function www. lrjj. cn

THANK YOU ! www. lrjj. cn