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Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
 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
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
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.
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
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
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
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
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
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
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
 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
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
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 ppt.pdf OPERATIONS IN HOTEL INDUSTRY
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
Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY
 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

More Related Content

Banquets ppt.pdf OPERATIONS IN HOTEL INDUSTRY

  • 2.  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.
  • 3. Banquet:An Important Branch Of Catering Informal Semi-Formal Formal
  • 4. 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.
  • 5. Type Of Banquet Functions  State Banquets, Formal Lunch/Dinner.  Reception  Buffets  Lunch/Dinner meeting  Conference & Convention  Special Events  Traditional Events  Theme Banquets  Outdoor Catering
  • 7. Informal  Freedom to:  Sit  Roam  Eat  Found Generally For:  Marriage Parties  Get Togethers  Festivals  Other Celebrations
  • 8.  Guests may take as much time as they want.  Types of service:  Floating  Buffet
  • 9. 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.
  • 10. 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.
  • 13. 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.
  • 14. Banquet Staff The Sales Administration Manager for group of company of hotels Banquet Manager Secretary Banquet Head Waiter Dispense Barman
  • 15. Banquet Head Wine Waiter Permanent Working Staff Casual Staff Porters Banquet Wine Waiter
  • 17. Seating Arrangement Plan:  Full moon  Half moon  U shaped  T shaped  Classroom setup  Theatre setup  Boardroom setup
  • 18. 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
  • 19. 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
  • 21. LINEN  Table linen  Laundry  Table skirting  Paper napkin
  • 23. BUFFETS Chaffing dish Burners Carving station Display stand Platters Lighting Plants Serving tools
  • 24. Chairs  Stackable  Transportable  Stable and sterdy  Suitable upholstery
  • 26.  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
  • 27. Welcome Drinks Snacks & other appetizers Soup Service Main course buffet/Self Service Sweets / Desserts Coffee / Tea
  • 28. The Menu  Separate food & bar menu  Different menu for different occasions  Varied choice of menu  Ease of service  Seasonal variation
  • 30. 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.
  • 31. 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
  • 32. Beverage Service  A Limited Bar  An Open Bar  A Straight Bar  Guest preselects the table wine  Any other specifications
  • 33. 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
  • 34. 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
  • 36. 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
  • 37. 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
  • 38. 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
  • 39.  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
  • 40.  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
  • 41.  Weddings:  Planning done well in advance  A unique event  Outside Catering:  Demanding & challenging job  Includes outdoor catering
  • 43.  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.
  • 44. 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
  • 45.  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
  • 46. 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
  • 47. 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