BANQUET

This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.

1. BANQUET
SASIKUMAR NATARAJAN

2. DEFINITION OF BANQUET
BanquetistakenfromtheFrenchword“baunc”whichmeansbench.AccordingtoIndianconnotation,itis
“bhog,dawatorwazwan”.Insimplelanguage,“banquetreferstoserviceofspecialfunctionsforspecific
group(s)ofpeopleatanassignedtime,thefood,beveragesandotherfacilitiesofferbeingpredetermined.
Inotherwords,“Thetermbanquetmeansformalmealwithtoastandshortspeeches.However,inthehotel
industry,itreferstoallkindsoffunctioncatering.Thebanquetdepartmentofthehotelisoneofthemajor
revenue-producingdepartments.Earlier,thebanquetbusinessinthehotelwasseasonalbuttoday,itisround
theyearbusiness,producingmorerevenueswithsubstantialprofitpercentage.
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3. •Buffet:This is a popular banquet service, chosen in events with a large number ofattendees. There is a buffet line of food
choices, which the guests pass through and serve themselves. It is a convenient way of choosing what an individual wants to
choose.
•Reception:It is a popular term known across countries involving a gathering where people mill around the room while
eating and chatting. This is a special gathering of a varied number of people, came together for a special occasion.
•Food Stations:This is an event that comprises food stalls or stations offering various cuisines, courses and dishes to the
guests. Many times, these stations are manned by chefs who prepare food in front of the guests. The most common food
stations include pasta bars, sushi stations, desserts, etc.
•Cafeteria-Style:This is very similar to the buffet-style banquet service, with a difference that servers themselves serve the
food. The practice is used to control the portion sizes.
•Plated:In this service, the guests are seated, and servers bring food already portioned into the plates from the kitchen. This
is believed to be one of the most efficient types of banquet service. The plated style is the most common one seen at formal
events, seminars, conferences, and formal dinners.
•Pre-Set Service:If the food is already showing up on the table at the time of your arrival, it is known as a pre-set
arrangement. This is applicable mostly with bread, desserts, salads, and beverages.
Types of Banquet Services
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4. TYPES OF FUNCTION/BANQUET
Therearethreetypesoffunctionsinbanquet:
1.Formalfunction/Banquet:informalfunction,therearecertainprocedures,suchasseatingthehost,chiefguest,guestofhonor,
andtheinvitees,andservingthefoodandbeveragesaredecidedbythehost.Aformalfunctionalwaysincludesspeechesata
specifiedtimewhichismostlyattheendofthemealjustbeforetheserviceofcoffee.Dresscodefortheinviteesmaybeinsisted
upon.Controlledbehavioroftheguestsprevailsintheformalfunctioncatering.
Functionshostedbytheheadofthecountryorstate,military,formalweddingbreakfastsaresomeofthe
examplesofformalfunctions.
2.Informalfunction/Banquet:inthistypeoffunction,noformalitiesandproceduresarefollowedonseating,servingandthedress
code.Theserviceisindiscriminateofsexandrank.Thesefunctionsnormallyconsistofentertainment.Onecanwitnesscasual
behaviorofguestsininformalfunctions.Nowadays,moreinformalfunctionsarebeingorganizedsuchasbirthdayparties,
cocktailparties,weddinganniversaries,clubmembers’meets,alumnimeets,andsoon.Theinformalfunctionsaresuchas:
3.Socialfunction:purposeistomeetpeople,makenewfriends,entertainoneselfandbuildrelationship.Suchascocktailparties,
weddinganniversaries,birthdayparties,weddingreceptions,dineanddancepartiesetc.
4.Publicrelations:theseareorganizedbythebusinesshousesinordertomaketheconsumersawareoftheirpresenceandto
establishrelationshipwiththemforexample:Exhibitions,contestsforhomemakers,fashionparades,dealer’smeetingsetc.
5.Conferences:thepurposeofthistypeoffunctionistosharetheknowledgeandexpertiseandtodiscussonmattersofconcern.
Forexample:politicalconferences,tradeunionconferences,internationalandnationalconferencesonimportantissues.
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5. TYPES OF FUNCTION/BANQUET
Thefollowingaresomefunctionsnormallyorganizedbythebanquetdepartmentofahotel:
•Workshops
•Conferences
•Fashionparades
•TVshows
•Weddingreceptions
•Birthdayparties
•Alumnimeets
•Clubmember’smeetsetc
•Seminars
•Exhibitions
•Beautycontests
•Trainingsessions
•Weddinganniversaries
•Graduationdays
•Cocktailparties
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6. EQUIPMENT REQUIRED IN A FUNCTION
(BANQUET)
Thebanquetoutletusesvariouspiecesofequipmentnecessarytoconductvarioustypesoffunctions.Atthetimeofbooking,thebanquet
managerandtheclientshoulddiscussandfindoutthefacilitiesrequiredandmaketheclientclearasregardthefacilitiesavailablefreeofcost
andwhatwillbegivenonextracharges.Thelistofequipmentinafunctionrequiredare:
1.TABLESANDCHAIRS
2.RISERS
3.PODIUM
4.LECTERN
5.DANCEFLOORS
6.FOODSERVICEEQUIPMENT
7.CANOPY
8.PIPEANDDRAPE
9.AUDIOVISUALEQUIPMENT
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7. TABLES AND CHAIRS:
Tables are used for making different types of table plans, food service, buffet set ups, display, registration, reception etc. They are available in various shapes
such as quarter round, half round, round, square, rectangle, etc.Chairs are the most important pieces of furniture for all kinds of functions. The chairs must be
comfortable. The chairs must be made up of lightweight aluminium. They must be stackable and transported easily with the help of trolley.
RISERS:
Thesearethepiecesoffunctionsthatarejoinedtogethertomakeastageofrequiredsize.thesizeofanindividualriseriscommonly
4’x8′withtheheightrangingfrom9″x24″alsohotelhaverisersof2’x8′,3’x8′dependingonitsneeds.itisalwaysadvisabletohaveoneinthesizeof3’x8′riser
tomakethestageofoddnumbersize.Theminimumarearequiredonthestagebehindthechairsis4′.tomakethestageof16’x24′,oneneeds12risersof4’x8′
andifthehotelwantstomakethestageof11’x16′,thenthehotelneeds4risersof4’x8′and2risersof3’x8′.Risersmayalsobeusedforeffectivedisplayof
products.
PODIUM:
Itisasmallraisedplatformeitheronastageoronthefloor,withorwithoutamic,fromwhichapresentermaydeliver.
LECTERN:
Itisastanduponwhichaspeakermayrestnotesorbooks.itmaybeplacedonthefloorortabletop,thisisgenerallyusedbyspeakersorsingers.
DANCEFLOORS:
itmaybemadebyjoiningthewoodenpiecesof3’x3′thatarerimmedwithreinforcedsteelwithinterlockingclamps.Thedancefloorareaallowanceperperson
isapproximatelyabout3sq.feetfor50%participation.foradineanddancepartyof300guests,assuming50%participationforthedance,thearearequiredfor
thedanceflooris450sq.feet.
EQUIPMENT REQUIRED IN A FUNCTION
(BANQUET)
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8. FOODSERVICEEQUIPMENT:
SoupTureen,chaffingdish,icebox,waterdispenser,crockery,cutlery,glassware,linen,servicespoonsandforks,servicetongsetc.
CANOPY:
Acanopyistemporarystructureerectedoverthebuffetcounterduringtheoutdoorcateringfunction.Thecolorassignmentfor
canopiesofvariouscounterssuchasgreencanopyforvegetarian,redfornon-vegetarian,blueforwater,yellowforsweetsetc.
PIPEANDDRAPE:
Itreferstoportabledrapingthatcanbesetupasadividerorasabarrier;oftenusedduringtheexhibition,aroundtheperformance
floorsetc.
AUDIOVISUALEQUIPMENT:
Amplifier,Mixer,BoomMicrophone,DimmerSwitch,Houselights,Housesounds,Overheadprojectors,screens,slideprojectors,etc.
EQUIPMENT REQUIRED IN A FUNCTION
(BANQUET)
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9. The different types of banquet style setups are:
1.THEATER STYLE:
Theater style is ideal for lectures, presentations, and group meetings of
any size. It consists of chairs in rows facing a panel table or podium at the
front of the room. This meeting setup is suitable for half-day meeting or
meeting not more than 4 hours
CLASSROOM STYLE:
Classroom style is ideal for teaching events, testing, or other meetings
where participants will be writing This setup consists of 6-foot tables with
up to 3 chairs facing a panel table or podium at the front
3. BOARDROOM STYLE:
Boardroom style use for formal meeting, the standard is using two Oblong
tables and use two half-moon tables at the edge. The meaning of round
edge is the meeting participant are under one organization, the head of
organization can be place at the round edge
4. U-SHAPE STYLE:
Similar toconference room style, a U-shape setup will help facilitate
discussion with participants facing each other, but with one end up, U-
shape setup is ideal for seminars and group meetings with presentations
TYPES OF BANQUET TABLE SET UPS
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10. TYPES OF BANQUET TABLE SET UPS
5. ROUND TABLE/CLUSTER STYLE:
Round table style for informal meeting can use 150 centimeters or 180 centimeters diameter round table
depend on the participant It’s suitable for workshop seminar that needs discussion and interaction between
the speaker and among participant
HOLLOW SQUARE STYLE:
Setup: Tables in square shape w/ chairs on outside
Best for: Events where focal point is in the center and/or interaction between participants is encouraged
7. T-SHAPE STYLE
This type of seating is followed in conferences, where the top table is laid down and there is one spring
attached with the top table.
This style is laid down to for 20-30 guests.
A formal service is provided to the customers. (Tea/Coffee and snacks are offered)
8. FISH BONE SET UP
This type of seating plan is followed for organizing sessions of presentations and group work.
Facilitator can walk easily among groups. Best suited for conferences, seminars and lecture, etc.
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11. Banquet staff Duties & Responsibilities
Banquet Manager :
(a)Banquet Manager is responsible for approving all the booking after fixing up the rates.
(b)He is inchargein deciding upon discounts and additional services.
(c)He supervises function in terms of seating arrangement buffet arrangement and there is PR as well.
(d)He is also responsible to maintain a checklist before letting out the function hall to the guest.
(e)He should be a person with a list of detail because for certain special occasions he has tomake suggestion and create
the ambiance.
(f)He is also responsible, for co-ordinate with the House-keeping, Maintenance, Accounts, Front Office and Kitchen.
(g)He along with the chef is responsible for checking the quality of the food and make a change in the menu for dishes
that do not sell.
(h)He is also responsible for regrouping and training of staff.
Banquet Sales executive
(a)He/she is responsible for getting all the business for the hotel.
(b)He/she follows upon arrangements fixed up of menu writing of function prospectus. Making the contact showing the
guest the hall and alsomarketing for the hotel.
(c)He/she is also the guidance of a manager co-ordinates in Front office, Kitchen, maintenance and account frothe
necessary requirement.
(d)He/she is responsible for maintaining out goingand incoming mails, banquet dairy, FP Board to read comments and
suggestion books and all the files.
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12. Banquet staff Duties & Responsibilities
Maitred’hotel:
• He is responsible for operation as he decides upon the buffet arrangement seating arrangement, car arrangement,
lighting, sound, and any
• other, extra arrangement to be hired.
• He co-ordinates with the Kitchen stewarding and the Housekeeping frocutlery, crockery, glassware, and linen
respectively.
• He is in-charge of Hiring casual and distribute their wages.
• He is responsible for bill settlement.
• He approves the food before serving the guest
• He should have a thorough knowledge of room specification, food, and wine combination, decoration Max,
capacity and Menu knowledge.
Dispense Bar Staff :
• If they are member of the permanent banqueting staff, they are responsible for the allocation of bar stock for
various function, setting up of bar, the organization of the bar staff, control of bar staff during service.
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13. Banquet staff Duties & Responsibilities
Banquet Captain:
• Welcoming guests upon their arrival and assisting them with their seating arrangements.
• Assisting managers and organizers with planning the layout and logistics of events.
• Setting up and managing staff shifts and timetables.
• Developing and providing staff with the necessary training, including customer service and serving etiquette.
• Managing the setup of events.
• Running the floor and coordinating the food and drink service by liaising with the kitchen and service staff.
• Monitoring the inventory of supplies, equipment, and furniture.
• Tending to guests' requests, questions, and complaints.
• Ensuring that the venue and facilities remain neat and clean.
• Ensuring that all applicable safety regulations are communicated and adhered to.
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14. How to Plan the Perfect Banquet
Banquet’s Budget
• Every event starts with a budget, and if you want your banquet to be a success, you’ll need to thoughtfully consider all ofthe event
aspects that will require funding. Of course, your biggest budget considerations will be:
• The Venue
• The Catering & Drink
• TheEntertainment
• That’s where a lot of event planners stop. But this is only the beginning. You’ve got to also consider:
• Guest transport to the venue
• Decorations
• Hospitality staff
• Event management
• Event insurance
• Start by doing some research to determine how much money you’ll need for each of these different aspects, then allocate your funds
accordingly. Breaking up your budget into these line items will help you manage each aspect of your banquet individually.
• If your banquet will be organized to make a profit (not all banqueting events are planned for this purpose), then you’ll nextwant to
decide what your return on investment needs to be. A quick calculation will then help you determine how you should price yourevent
sponsorshiptickets.
Identify Your Banquet’s Purpose
• In our experience, most banquets are thrown as a way tocelebrate an important event within the organization such as a specific
achievement or success. But there can certainly be other purposes. You’ll need to decide what the purpose of your banquet is andthen
make sure that purpose resonates throughout the entire event from the invites to ticketing to speeches, food and entertainment. Once
you are clear on your banquet’s purpose, be sure to spread that purpose far and wide to generate buzz and get people excited about
attending your event.
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15. How to Plan the Perfect Banquet
Choose a Theme
• Event theme is a bit like your purpose in that it will inform all ofyour other planning decisions moving forward. Your theme will impact
dress code, type of food and drink served, decorations and even the venue. You’ll definitely wantto make sure that your theme aligns
with your banquet’s purpose.
Choose the Right Venue
• It should be easy for your guests to travel to and park or be near very good transport links.
• It should also be somewhere where suppliers and vendors can easily access any equipment. Sotake into accountloading and unloading
areas/zones.
• Your venue should match your theme and purpose. If you are charging for tickets, you’ll want to select a well-known venue. Obviouslyan
opulent black-tie affair will require an upscale venue.
• Inquire if the venue offers extra services (aside from room hire) that can help you offset your budget. For instance, many venues include
a catering package, event insurance and hospitality staff.
Catering
• Banquets are all about the FOOD! You’ll want to be sure to offer your guests a choice along with options for anyone with special dietary
needs.
• If your venue does not offer an in-house catering teamthen you’ll have to hire an extrenalcatering company. When going with an
outside company,
• As far as drinks, be sure to have either the venue or a drinks provider give you a quote for a free bar where guests will have unlimited
access to soft drinks, beer, wine and spirits. Now, you may not have the budget for this ultimate bar. In this case, it is common practice
to at least provide wine at the table for the actual dinner. A bar can then be provided where guests purchase their own drinks.
• If your guests are paying for their tickets, it’s a good idea to absorb the cost of the free / open bar within their ticket price. This
essentially allows your guests to pay for their own drinks ahead of time and have a great time while at your event.
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16. How to Plan the Perfect Banquet
The Dress Code
• It’s common practice to require attendees to adhere to a dress code to give your banquet that glamorous or fun effect. Share your
theme with guests in advance so they can come up withjust the right attire.
Hire a Master of Ceremony
• A Master of Ceremony can guide your guests through the different stages of your event and keep the atmosphere alive and
exciting.This person will tell your guests when dinner is served, introduce guest speakers and entertainment, thank sponsors, etc.
Hire Entertainment
• Your guests will expect to be entertained throughout the evening. This entertainment can come in a variety of forms and who you select
will depend on your purpose, theme and budget.
• Common entertainment acts include:
• Live music
• Stand-up comedy
• Magicians
• Circus acts
• One-on-one entertainment such as fortune-tellers
Decorations
• Look back at your budget and see how much you set aside for decorations. Be sure, again, that you keep your theme in mind.
• We’ve noticed that the plainer a venue is, the more we tend to have to pretty it up for a banquet. Keep this in mind when selecting the
venue. You might go with a plainer venue to save money, but you’ll make up for that in decorations. Whereas a more architecturally
attractive venue won’t require as much in the way of decorations.
• Since your guests will be spending a lot of the evening sitting at tables, you’ll want to put a lot of effort into the tablescapes. Be sure to
include attractive centerpieces, favors and covers.
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17. BANQUET
THANK YOU
SASIKUMARNATARAJAN
EDUCATIONALIST & HOSPITALITY TRAINER
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