SUMITTED BY:

ROSHAN GUPTA
FINAL YEAR
NCHMCT ROLL NO.:152317
 GUIDE’S CERTIFICATE

I hereby certify that ROSHAN GUPTA a student of IHM

HAJIPUR has pursued her research work and prepared the
RESEARCH PROJECT under my supervision and guidance. The
work is the result of her own research to the best of my
knowledge. This is being submitted to the Institute for
Integrated Learning Management for the partial fulfillment of
the requirements of the three year full-time degree in hotel
Management.

Guides Signature
 ACKOWLEDGEMET

I gratefully thank to our FACULTIES who guided me for

the complication of this project.

They gave us all the important information required for

the project. Without his help the project would not have
been possible.

I am grateful to all the people who have given

suggestions to improve the project.
 CONTENTS

1. OBJECTIVE

2. INTRODUCTION
 Banquet office
 Banquet operations

3. FLOW OF OPERATIONS
 Banquet office / operations

4. HANDLING A RESIDENTIAL CONFERENCE

 Requirement for conference
 Conference kits
 Hall arrangements
 Table top arrangements
 Alignments

 Tea/coffee set up & service

 Visual aids / knowledge of operations
 Audio aids
 Things to do during tea breaks
 Unobtrusive service
 Buffet set up & layout
 Co ordinating with guests / kitchen
 Day 2 – knock off

5. HANDLING A COCKTAIL DINNER / THEME

DINNER
 Taking down details
 In case of theme dinners
 Making the function prospectus
 Co ordinating with guests
 Set up of the hall
 Bar set up
 Snack counter set up
 Buffet set up
 Closing procedures

6. THEME DINNERS & SET UP OFFERED

 Kerala theme
 Chettinad theme
 Las vegas nite

7. BANQUET LAYOUTS
 8. BANQUET MENUS

OBJECTIVE

 TO ENSURE EFFICIENT
CONFERENCES & BANQUET SERVICE.
 INTRODUCTION
An efficient conference & banquet service is possible only
with proper coordination between banquet office / operations & the
kitchen. 80% of the guest who come for conferences are very
particular about the fact that all the details which were told to the sales
office/banquet office are carried out effectively & no details are
missed out. The guest gets upset incase anything is not done the way
requested.

The guests who come to any hotel for conferences/parties

expect the following: -

 Pin drop silence when the conference is on. No sounds from

the kitchen.

 The hall to be set before hand with the seating as discussed.

 Audio / visuals are in perfect working order & checked.

 Staff is always present to help & dim the lighting when

required.
  Food never to fall short.

 All their guests go happy & they get the value for their
money.

Banqueting is a challenging concept. The bookings come

through the sales office or the guest directly call the banquet office,
can receive a fax or email or the guest might come directly. All the
sales offices should have banquet information form. This is a set of
questions which are important for the sales office to ask the guests so
that even the minutest of detail is not missed out & we restore the
highest standard of efficiency in the operations. This will also ensure a
high quality of service, which the guest look for. The banquet
department can be categorized as: -

 Banquet office.

 Banquet operations.
 BANQUET OFFICE

This is the backbone of banqueting and if the office

messes up, the entire planning has to be re looked into & maybe re
done. So the office operations cannot be taken lightly. The staff has to
be perfect & the coordination of the office with the kitchen should be
very professional. No detail should be missed out. The office mainly
deals with: -

 Inquiries & follow up.

 Reservation / cancellations.

 Finalizing details.

 Making F.P’S.

 Ordering of audio / visuals and any other equipment required

by the guest.

 Filing correspondence.
  Coordinating closely with Chef for any special food & with
Captains for any special décor or detail. Every small detail
has to be written in the function prospectus.

BANQUET OPERATIONS

Operations are equally or more important than the office.

They physically deal with the functions & execute the function. They
must know all the minute details of the function. Their involvement is
in: -

 Hall set up.

 Execution & planning of the function.

 Bill making & settlement.

 Maintenance of the area & equipment.

 Coordinating with chef & the office.

 Controlling the operating cost.

 Coordinating with the host.

 Conducting briefings for the staff.

 Manpower planning.

 Ordering through suppliers.

 FLOW OF
OPERATIONS

BANQUET OFFICE OPERATIONS

 Inquires are noted in the computer & the halls are blocked
tentatively according to the timings & the date. The
unconfirmed function is blocked in red colour & the
confirmed function is blocked in blue colour. These bookings
are then followed up with the concerned sales office or the
guest directly till it gets confirmed.

 When the office personnel is confirming a function, details

are noted in a plain sheet. All questions are asked to the guest
as per the Banquet Information Form that nothing is missed
out.

 Inquiries can be received in the Banquet Office through –

email, fax, telephone or personally the guest coming for a
booking or by any of the sales offices.

 A Banquet Information Form is mailed to the sales office.

This is a checklist of the questions to ask for a Banquet
Function, so that nothing is missed out.

 Once all the information has been received & the function is
clear, the function prospectus is made. The function
prospectus has to be fed in very carefully as the success of the
function depends upon the details, which are contained in the
FP. The FP has four copies, one for Banquet Office, one for
 Operation & billing, one for Stewarding & the last for the
Kitchen.

 The function prospectus is filed along with all the

correspondence in the daily function folder which is
maintained day wise. As & when the FP is made, the FP is
filed in the respective day folder.

 Any correspondence for the future months functions are filed

with remarks & after the hall has been blocked filed in the
monthly folder. At the end of the month the daily folders are
removed & the correspondence in the monthly folders are
filed according to the days & the details are again fed in the
computer to start the process of taking out the FP’s.

 The Banquet Information Form has the choice of cuisine

offered. Once the guest’s preference of cuisine is known, the
menu is e-mailed for finalization & then the FP Is made.
(banquet information form attached). This is done only if the
booking is from the sales office.

 The FP has to be checked by the Banquet Manager during the

menu briefing with the Banquet Office personnel. Every
possible thing, which is going to happen in the function, is
noted down with the comments of the Banquet Manager or
the Sr. Captain handling the function.
 As soon as the Chef receives the FP in the Kitchen, in case of
doubts he asks the Manager or else his planning starts.

 If it is a Theme Dinner, then planning has to start much in

advance. Decor / props to be organized & ordered. The
Manager hands over the function to the Captain who starts
following up on the ordering & the planning of the function.
It is the duty of the Banquet Manager to follow up from time
to time.

 On the day of the function, the Captain meets the host on his
arrival & goes through the whole program once again as in
the Function Prospectus. He should reiterate the following
parts:-

 Check regarding the timings of the function & go through

the whole itinerary again.
 Reconfirming the menu.
 Get an approval regarding the seating arrangements. Check
if any changes are required.
 Check for audio / visuals aids.

 Once the function start the Captain has to ensure full support
& co-ordination from his side for the function.
 At the end of the function, the bill is made & is signed by the
host. The Captain raises a Banquet Challan, which is not a
bill, but the guest signs on this Challan, & then the bill is
made & need not be presented to the guest. If the bill has to
be settled then is presented or else sent to the company for
collection if the guest is on the credit list of the hotel.

 If the function is in a plan then the onboard KOT is raised for

the plan amount & attached to the waiter’s copy of the F.P &
sent to the auditors.

 The Banquet Office calls up the guest the next day to check
on if the function was a success. In case of any grievance the
Banquet Office tells the Manager who in turn finds out the
fact. If it is a very big goof up, the Manager sends a letter of
apology. If the feedback is good, the Manager sends a thank
you letter to the guest assuring him of this service always.
 HANDLING A
CONFERENCE

REQUIREMENTS FOR A
CONFERENCE

The following should be kept in mind while handling

conferences: -

 The exact seating arrangement. If possible insist on a seating

plan drawing with the exact head table requirement.

 The stationery requirement.

 The audio / visual requirement. What is the equipment, which
the guests are bringing, or what do they want us to organize.
The type of markers they require.

 We must be very clear about the break timings / lunch /

dinner etc.

 We must know whether they require extra cords / pointer /

laser pointer / podium etc.

 We must be clear regarding the nature of the function,

whether it is a road show / exhibition / display / seminar as
the requirement for each is different.

 For e.g. For a seminar, a stage & a podium might be required,

for an exhibition spotlights might be required etc.

 It should be clear whether flip chart / white board etc is

required, whether recording is required etc.

 All arrangements should be in the F.P & before the

conference it should be re looked.
CONFERENCE KITS

These are also called conference friends. They are very

important conference aids & add on to the quality of conferencing.
These are kept on the registration table in the hall or on the tables
depending on the size of the conference & can be passed onto
whoever requires them. These may include: -

 Staplers
 Gem chips
 Bell pins
 A4 paper
 Pencil
 Marker pen

 Cello tape
 Pads
 Sharpener
 Ruler
 Eraser
  Rubber
 O.H.P marker pens
 Scissors
 Tape dispenser
 Punch machine
 Gum bottle

These should be put in use only for important functions & kept in a
cane basket with a quarter plate doily.

HALL ARRANGEMENTS

The hall should be set the previous night as per the details
& rechecked in the morning by the Supervisor/Manager. A lot of
companies pay a lot of importance to the seating arrangements.
Different type of function will require a different type of seating. For
example,

A training programme will require: -

 U – shape
 Class room
 Service excellence
 Double u – shape
A seminar, product launches & press meet will require: -
 A theatre style
 Amphi theatre style

A board meet will require: -

 A board room

A parliamentary delegation meeting will require; -

 Two I shapes

TABLE TOP ARRANGEMENTS

 These comprise mainly of glass of water /stationery

/chocolates.
 They should be perfectly set. All the highball glasses should
be washed in hot water with vinegar so that they sparkle.
Each highball glass should have a coaster & a cover. For
important conferences, water goblet should be used with
cocktail napkin as glass covers.

 All the glasses should be in a straight line & should be nine

inches from the table, the water to be poured till the base of
the logo, a water jug is to be used for pouring the water.

 Chocolate should be given in champagne saucer / coaster.

Every glass should be in a straight line. Each champagne
saucer should be replenished during the lunch break. Each
saucer of chocolates should be for 4 pax.

 All pads & pencils should be put in a symmetrical way.

 The tablecloth on the table should be stretched & frilled so as

to hide all wrinkles & should be spotless.

 The flower vase should have an under liner & should be fresh
with no wrinkle flowers & drops of water sprinkled on it.
 ALLIGNMENT

 The seating arrangement should be in the center of the hall.

All chairs/tables should be in a straight line. The O.H.P table
should be placed straight & not diagonal.

 In case of a U shape, physicals are put starting from the base

so that the center of the hall can be taken out. Then the rest of
the tables are put so that there is symmetry maintained in the
hall.

 The height of the table to be checked & padding is given

where required. Wobbling of the tables also checked to ensure
perfection.
 All wobbly chairs are replaced with better chairs. The frills in
the hall are preferably of the same colour or different colours
keeping the colour combination of the hall & the décor in
mind.

TEA / COFFEE SETUP & SERVICE

 A neatly frilled table is kept close to the service entrance for the
service of coffee/tea. In case the hall is packed with chairs/setup, the coffee/tea
table is kept in the pre function area. It is fully set before the function starts.

 Wiped cups / saucers are brought depending on the number of

guests.

 Cups are placed on top of the saucer with teaspoon. Handle

on the right of the guest & is stacked one on top of the other.

 Sugar required is placed on baskets/sugar bowls for the guests

to help themselves.

 Cookie platters, 2 in number or depending on the number of

guests are placed where it is easily accessible to the guests.

 Tea / coffee service timing is checked by the supervisor &

when the guest break off, the coffee / tea is picked up in large
banquet pots.
 1 pot contains black coffee.
 1 pot contains black tea.
 1 pot milk
 1 hot water
 Lemon / mint are kept in case any guest asks for
flavored tea.
 If it is a large conference above 60 pax coffee / tea pantry is
set in the pantry area outside the hall for easy pickup. Pantry
should consist of: -
 A range (2burner) gas cylinder.
 One container of hot water.
 One container of milk.
 Tea bags / coffee powder.
 When the guest breaks for tea / coffee, his preference is asked
& the liquor is poured.
quantity of milk is poured depending on the want of the guest.

VISUAL AIDS/KNOWLEDGE OF
OPERATION

 For a conference, visual aids are the most important factor to

flag off.

 80 % of the big companies will be only bothered about the

conference & not about food etc. For such conferences, the
arrangements, the visual aids are of utmost importance.

 The staff should be well versed with the operational aspect of

simple equipment like OHP, Slide Projector, TV/ VCR,
 Videoscope & LCD projector. They should be very familiar
with the working knowledge of the equipment &
maintenance.

 Incase of a television, it should always be elevated & if there

are lot of people then 2 should be provided on either side.

 Screen should always be straight & lighting should be

adjusted is such a way as that the wordings of the slides are
seen.

 Any visual aid should be charged extra depending upon the

contracted charge.

 Transparencies should be charged at an extra cost. Pens are

not provided unless asked for.

AUDIO AIDS

 Depending upon the size of the conference, the audio aids are
decided for the speaker who is doing the presentations. It is
 usually a neck mike. The following are available in any
hotel:-

 Neck mike
 Table mike
 Podium mike
 Roving mike
 Cordless mikes
 Standing mikes

 The mikes should be checked prior to the start of the function.

They should not have any disturbance. If recording is
required the system should be set up & one maintenance
personnel should be kept responsible for the recording &
handing over the cassettes to the guests.

THINGS TO DO DURING TEA

BREAKS

 The waiter during breaks should refill water on the table.

 He should align the glasses again.

 Remove chocolate wrappers from the champagne saucer.

 Rearrange the chairs.

 Check with the host regarding lunch timing.

UNOBTRUSIVE SERVICE

 The waiter should be stationed outside & sees that the door is
always closed.

 Fix a remote control bell. The waiter should give the remote
to the host & the receiver should be kept outside. The guest
should be educated how to use this & in case the waiter is
required inside the hall, the bell should be rung.

 No unauthorized person should enter & disturb the

conference.

 Take messages for the guests & deliver them during breaks.
 Go for a round inside the hall every ½ hour & look around for
guests who are looking out for something without disturbing
them.

 Dim the lights when the presentation is on without being told

by the guest.

 Incase tea service is required on the table, place cups very

slowly without making any noise & then go out for the coffee
/ tea. Pour from the teapot.

 Switch on the lights when the presentation is over.

BUFFET SET UP/LAYOUT

 Buffet is usually laid out in the pre function area if it exists or
inside the hall.

 If there is a conference for 3 days, the layout of the buffet is

different everyday.

 Tables are laid in particular shapes & the buffet is

symmetrical.

 Adding potted plants & providing elevations for salads

beautifies the buffet.

 The buffet must have an elevated centerpiece of flowers or a

carving.

 Nametags should be there for each dish.

 The tablecloth should be neat & spotless.

 It should start from the left.

 The plates, napkins, cutlery & then the chaffing dish. The
sequence of food is as follows:-
Rice / pulao
Fish / prawn / chicken / mutton
Paneer
Vegetables
Dal
Roti

 The center of the buffet will consist of :-

a) Elevated salads
b) Curd rice
c) Pappads / pickle / murabbas
d) Center piece
e) Crisps / more melagu
f) Pachedies

 Dessert should comprise of separate buffet.

 The chaffing dishes should be polished daily.

 Every dish should have a quarter plate with a buffet ladle.

 Waiter / supervisor should be there to assist the guest where
necessary.

 Chef should come for a round with 10min of the start of the
buffet.

 Soup tureen should be on a separate counter & should be

dispensed with soup ladles to soup cup. Soup cup, saucer
should be stacked one on top of the other.

 Spot counter should be put where required.

 The service standard should be so high that no guest should

be allowed to leave his plate on the clearance table.

CO-ORDINATING WITH
GUEST/KITCHEN

 Co-ordination with guest as far as the arrangement, seating,

visual aid, audio aid & the timing for breaks is very
important.
 This co-ordination should be discussed with the rest of the
staff, specially kitchen.

 Any change of time in the itinerary should be communicated

to the Chef so that he can plan accordingly.
 The guest should know the supervisor by name.

 Any special request by any other guest should be informed to

the host first & then a final decision to be taken.
 Lighting during presentation to be coordinated with the host
& only one waiter to handle lights.

FEED BACK

 The supervisor should keep asking the guest if they are

comfortable.

 The feedback about food & service should be taken during

lunch & at the end of the function.

 The host must be informed that his guests are comfortable

after checking with all of them. For e.g. Mr. John, “I have
checked with all your guests & they seem to be enjoying their
food & conference”.
 The feedback should be brought to the knowledge of the
manager who can further speak to the guest.

 The negative feedback should be conveyed to all the staff &

acted accordingly.

 Verbal feedback should be penned & incase of negative

should be entered in the guest history for records.

CLOSING PROCEDURES

In case the conference is for a day, the following

procedures is followed: -

 The glasses are cleared on a salver with covers & coaster.

 The visuals/audio’s are removed.

 The frills are removed.

 The hall is reset for the next function.

 The tea /coffee counter is cleared.

 The buffet is cleared.

 The tables are stacked in the storeroom.

 The food is returned to the kitchen & the chaffing dishes are
stacked back in the store.

 Lastly, the House keeping is called to clean up the place.

 Hall is reset with clean tablecloth.

 All equipment is restocked in the store.

In case the conference is for a 2nd day: -

 The tables / chairs are rearranged.

 The glasses are cleared, washed & wiped.

 The tablecloths are checked, dusted, if dirty changed.

 The glasses are relayed.

 The champagne saucer is refilled.

 The white board is rubbed & cleaned & ready for the next
day.
 House keeping is called for & the hall is brought back to
normal.

 Bulbs are checked, fused ones are changed.

 Lights are switched off & the hall is locked & ready for the
next day.

DAY –2 KNOCK OFF

Day –2 is very easy. Usually all the problems are

sorted out on day 1. But all the guest demands need to be kept
in mind before the day 2 starts.

 Nevertheless co-ordination has to be done with the host as for

the break timings etc.
 Guest preferences are to be kept in mind. Incase a guest has
lemon tea, serve it before he ask for it. Warm water instead of
cold water etc.

 The same procedure is followed in the first day.

 The supervisor should be there when the guest / host walks in

so as to form an impression that “we are ready”.

HANDLING A
COCKTAIL
DINNER/ THEME
DINNER
 TAKING DOWN DETAILS

 Banquet Information Form is received & is looked into for all

the necessary details required for the smooth operations in
Banqueting. This can come either through the sales offices or
the guest comes in directly to the Banquet Office to book the
function. At this time the Banquet sales personnel,
familiarizes the guest with the Banquet Information Form.

 It is important for the Banquet Office personnel to show the

hall to the guests who are coming in for the first time to make
a booking or are patronizing the hotel for the first time.

 The following details are to be noted down for planning

purpose before the arrival of the guest & then reconfirmed
with the guest after arrival: -
 a) The guaranteed & expected number of pax.

b) Venue decided & the bill settlement mode.

c) Liquor details.

d) Theme requirements & the rates which are contained

in the BIF.

e) Menu details, cocktail snacks /sodas /soft drink

requirements & their charges.

f) Any other entertainment required according to the

theme.

INCASE OF THEME DINNERS

 In case the guest requires a theme dinner to be organized & is

paying extra for the theme, the setup has to be done according
 to the theme charges which he is willing to pay & as is
specified.

 The contractors have to be got in touch so that the setup can

be ordered and the contractor can start his work when the hall
is free.

 In case the guest asks for entertainment (for e.g. for Kerala
theme). The concerned contractor is contacted &
entertainment organised. There is always a mock up in the
rates which the hotel charges the guest & the rates which are
paid by the hotel to the contract staff.

 The uniforms for the waiters need to be organized either

through housekeeping or through cine contractors available in
the city.

The theme setting has to start a day in advance so the planning

for the rest of the functions has to be done accordingly & in
such a way that there is enough time to organize the setup.
 MAKING THE FUNCTION
PROSPECTUS

 After receiving all the details of the function through the

Banquet Information Form, the FP is fed in by the Captain,
keeping the finer details of the function in mind.

 While making the FP it is very important for us to write the

likes of the guest which will make him feel happy even
though he has not asked for it. Everybody should be aware if
the guest has had a previous problem with service or food or
any other aspect relating to his previous stay in the hotel.

 FP is passed to the kitchen well before the date of the

function so that Chef starts planning of his ingredients &
staffing.

 The second copy is the waiter’s copy & will go to the

accounts along with the bill, the next day.
  The third copy is the book copy for our reference & history.

 The rates to be charged for the theme to be written very

clearly & the Captain to know, the décor, set up & the
entertainment to be organised for the theme. For a theme
dinner the coordination between the Banquet Office &
Operations is very important.

COORDINATING WITH THE HOST

 The same procedure is followed for the coordination with the

host as is for handling a conference.

 One thing should be kept in mind, it is very important to re-

iterate the entire function with the host the moment he comes
in to the hotel & settles down. This can avoid a lot of
miscommunication.
 The host should be kept informed of all the happenings
during his function. For e.g. in case a dish is being changed it
has to be informed to him before he brings it to your notice.

 For a theme dinner, the host should be asked about the

timings of the dinner & the entertainment which has been
organised. Whatever has been promised by the Banquet
Office needs to be given as a promise or else told to the guest
much in advance.

SETTING UP THE HALL

 The hall setup is done according to the banquet FP &

coordination with the guest. The following points should be
kept in mind when the hall is being set:-

 The chairs are placed in a semi circular fashion with a teapoy

in the center. Each teapoy should have a small table vase or a
bud vase in the center with an ashtray. The Captain checks the
spotlessness of all the chairs. No dirty chairs are placed in the
hall. All chairs are dusted before the function starts.
 Standing lamps & plants are put in the hall to add on to the
décor.

 The hall is cleaned before the arrival of the guest & the
lighting is adjusted according to the theme or the décor of the
hall.

 The staff well dressed up either in theme uniforms or normal

uniforms are dressed with smart clothes & waiting for the
arrival of the guest.

 The hall must have a good music system playing soft music,
unless & until the type of music is specified by the host or
depending upon the theme.

 In case the host has asked for party games or magic show, the
hall arrangements are done as per the convenience of the
contractor.

BAR SETUP

 All bar setups are to be elevated with soda or glass crates with
a massive area for display.
 All bars are to be satin frilled with four inch pleats.

 The bar has to be placed in a very suitable place so that it is

easy to access from the service entrance & when the hall is
full of guests it is not a hindrance for the service personnel to
come in & go out.

 Display is to be made with a round table. Elevation is made

with the help of a teapoy & soda crates. The display is neatly
covered with a contrast color satin. The display should reach
a height of 5.5-6 feet.

 Glasses are brought out from the store. The ratio of the glass
per person is as follows:-

 Highball- 1 glass per person

 Beer goblet- 1 glass per 3 person.
 Collins glass - 1 glass per 3 persons.
 AP wine glass- 1 glass per 3 persons.
 Brandy balloon- 1 glass per 4 persons.
 Liqueur glass- 1 glass per 5 persons.

 All glasses are checked if they are chipped by rolling the

glass rim on the palm. Each glass is dipped in hot water
 mixed with vinegar & a bit of soap oil to remove odor & add
luster to the glasses.

 After the glasses are wiped, they are arranged in a definite

fashion on top of the bar counter.

 Other bar mise-en-place is organized:-

 Salt / pepper for cocktails.

 Swizzle sticks / cocktail sticks.
 Fresh lemon juice / sugar syrup / lime juice cordial.
 Lime slices & cherry for garnishes.
 Ice buckets with tongs.
 Ice box full of ice.
 Cocktail shaker for display & to make cocktails.
 Sodas / aerated water / tonic water & water for the bar
mixes, all to be chilled & a few to be kept at room
temperature.
 Cocktail napkins / paper napkins.
 Soda decanters ( small & big ).
 Salvers with glasses & swizzle sticks to be kept ready.
 Empty glass crates & soda crates.
 3 Ashtrays in the bar.
 Provision for snack baskets for the bar counter.
 SNACKS COUNTER SETUP

 A table to be organized in the back area close to the kitchen

for the service of snacks.

 Before the function it is planned how each snack is going to

be served.

 The serving platters are kept ready with cocktail sticks & a
silver foiled saucer for collecting the sticks.

 Sauces are kept in boats, picked up & ready for service.

 The waiters setup everything and wait for the signal to start
service.

 Every snack is picked up directly from the kitchen on salvers

& is accompanied with paper or cocktail napkins.

 Before each snack is served, the waiter’s announce the name

of the snack as they serve.

BUFFET SETUP
 The procedure involves the same steps, as is the case with
setting up a buffet for a conference lunch.

 The buffet in the night should be very well illuminated so that

the showmanship is more pronounced. If the lighting is good
the more attractive is the presentation of the food.

 Salads are elevated with the mirror cubes.

 No guest should be allowed to leave his or her plate on the

table. The staff should be ready to grab all the used plates
from the guests after they have finished.

 The water counter should be manned at all points of time &

there should be no dirty glass.

 The buffet should be kept clean always & the quarter plate for
the ladles should be changed from time to time. The
replenishment of food should be very fast. The chaffing dish
should never be empty.
 CLOSING PROCEDURES

 The Bar gives the consumption of sodas / aerated water to the

Captain who raises the bill for the extras after checking with
the Chef the consumption of snacks.

 After the guest leaves, the Captain for allocating the closing
jobs & to brief everyone regarding the guest comments takes
a deep briefing.

 Steward allocation is done for :-

BAR CLEARANCE

 All glasses are put back in the racks.

 The empty soda bottles are placed in the crates & taken
to the purchase for clearance. The full bottles are placed
in crates and put in the stores.
 All the mise-en-place is put back in the store & the
liquor handed over back to the guest after showing the
consumption to the guest.

 The satin frill is neatly removed & rolled on sticks so

that they retain the cleanliness & the quality of ironing
is restored.

 The display tables & the bar tables are dismantled & are
stacked in the store.

 Housekeeping cleans the area.

BUFFET CLEARANCE

 The food is returned to the Chef as soon as the guest has

finished eating the dinner.

 The chef cards, buffet ladles, sauces, pickles etc are

removed from the buffet & the salad elevations are
removed & stacked in the store.

 The unused crockery, cutlery, glassware is removed &

stacked in the racks in the banquet store, napkins are
stacked back in the storeroom so that they can be used
again
 Soup/ dessert counters are dismantled & stain frills are
removed & rolled on sticks.

 All the tables are stacked in the store, soiled lined is

bundled & thrown in the linen room. Housekeeping is
called for cleaning the hall.

 The stewarding department clears the chaffing dishes

after the food clearance.

HALL CLEARANCE

 The hall is re-arranged for the next day’s function. The

captain will have the re settings for each hall. The hall
has to be reset for the next function.

 The snack counter is also cleared, the breakable service

platters are stacked back in the store after being cleaned.
The tables are cleared.

 The Housekeeping is called for clearance, the lights are

switched off & the hall is locked.
THEME DINNERS
& SETUP OFFERED

REGULAR THEMES OFFERED

KERALA THEME

 FOOD -Typical Kerala state cuisine made by a Chef

originally from Kerala. Coconut oil is used as a medium of
cooking.

 DÉCOR - Priced at RS 20000/-+ tax which will include:

-

 Entrance to be made into a typical Kerala hut

made out of dry coconut leaves. The hut to have
windows.
 Buffet to be laid out on a kerala style boat built
with coconut leaves.
 Bar counter to have canopies made of dry coconut
leaves with lanterns hanging from the sides which
act as a lighting facility.
 A tea stall to be made out of canopies made out of
dry coconut leaves.

 ENTERTAINMENT- Priced at Rs 20000/-. Artists are

brought from Kerala or local residents who will perform
Kerala dances like Mohiniattam & other local dances or
martial arts. 2-3 days are required for organizing dancers.
  PROPS- Cutouts of kuthuvellaku / elephants / peacocks
made of thermocol are stuck to the wall to add to the decor.

 UNIFORMS- Stewards dressed up in a Kerala common

mans attire will be serving the guests.

CHETTINAD THEME

 FOOD - Chettinad food from the land of chettiars. Very

spicy & authentic food will be served. We can also have the
Chettiar ladies making home style snacks for the guests to
start off with.

 DÉCOR - Priced at Rs20000/-+ tax.

 Buffet canopies made up of dry coconut leaves very

finely woven together & thattis acting as frills for the
buffet tables.
 Chettiar dolls to be part of the Chettinad Buffet.
 Chettinad spices to be displayed in the entrance of the
hall.
  All guests to be welcomed by a hostess dressed up in a
saree & giving all the guests jasmine flowers.
 Bar to have canopies made of coconut leaves & with
lanterns hanging for light.

 UNIFORMS- Same as the Kerala man, the waiters will

dressed without a jubba.

 PROPS- to consist of handicrafts from a Chettinad village

like the multi coloured light column & lamps made out of
mud.

 ENTERTAINMENT & MUSIC - Chettinad music which

is found in a common Chettiar house is played. If dancers are
available, then the dancers performing.

LASVEGAS NITE
 FOOD - This has to be a multi cuisine spread, with lot
of emphasis on freak food. This should have an exotic spread
of salads & good continental desserts.

 DECOR - Priced at RS 20000/-+ tax.

 This will comprise of thermocol cutouts of cards stuck

to the walls.
 Graffiti written on a chart paper with fluorescent paint
& stuck to the walls with funny & catching words.
 Games will be organized. This will mainly be in the
likes of a casino & gamble games. For e.g. roulette table
/ horse race etc.

 UNIFORM - Stewards will be dressed with a straw

hat / baggy printed shirt / beige color trouser or blue jeans
with neat sneakers & scarf around their neck.

 ENTERTAINMENT- Very fast rock music & English fast

numbers. May be a live band to play which should be charged
extra at RS 25000/-+tax.
 BIBLIOGRAPHY

Internet

Books

Magazine

Newspaper

Teacher

Hotel