Objective

• AFTER THIS SESSION THE STUDENTS WILL BE AWARE OF the following topics of the banquet:-

1. Duties & Responsibilities (Banquet manager, supervisor & waiter)

2. Sales

3. Booking Procedure (Function form, function book & booking agreement form)

4. Banquet Menu

 Job title :- Banquet Manager

Reports To :- F&B Manager and General Manager

Job Summary :- To meet the banquet revenue targets by providing high quality service through
a banquet team of trained and motivated staff, within the policies and procedure of the
establishment, ensuring complete guest satisfaction.
Duties & Responsibilities of Banquet Manager
1.recommend an annual plan and budget to the management for approval
2.train staff to the standard of the establishment.
3.approve all function prices.
4.manage the resources effectively to meet objectives.
5.supervise all functions and ensure they meet guest requirement.
6. ensure regular preventive maintenance of facilities and equipment's
7.manage the discipline and motivation of staff.
8.conduct PR with clients
9. cooperate with coordinating department to get their best services.
10.ensure that the policies and procedures of the establishment are always maintained.
  Job Title :- Assistant manager

Reports To :- Banquet Manager and F&B manager

Job Summary:- To organize and supervise all banquet function booked according to the establishment
policies and standard satisfaction of the clients.

Duties and Responsibilities:-

1.Conduct daily function briefing of the staff and allocate duties.

2. Follow-up on mis-en-place and special arrangements for all the functions prior to the function, to
ensure that all the services are to the guest requirements.

3.Handle guest complaints and unplanned needs with tact and diplomacy.

4.Coordinates with contractor for special job.

5.Ensure that the service is timely, qualitatively superior and with utmost personalization .

 Job Title :- Maître d’ Hotel/ Chef de Rang

Reports to :- Banquet Assistant Mgr. & Banquet Manager

Job summary :-To provide efficient and courteous banquet service for various function in
accordance with the establishment's policies, procedure and standards and to the satisfaction of
the guest.

Duties & Responsibilities :-

1.attend briefing and receive job allocations, instructions and give feedback.
2.be properly groomed and hygienically clean for every function.
3.complete the mis-en-place as per the standard set.
4.Do banquet set-ups as required for the functions.
5.requisition fresh linen from house keeping and kitchen stewarding .
6.clean and polish the allotted silver ware glass ware and cutlery.

Banquet Sales
Objective: To sell the function catering facilities. It is responsible for the hotel’s sale portfolio
and the client’s portfolio and maximize the annual sales targets and profits. The efficiency of
banquet operations and guest satisfaction depends on banquet sales .The staff has to be
perfect & the coordination of the office with the kitchen should be very professional. No detail
should be missed out.
For the promotion of sales, most establishments have banqueting and/or Conference sales
packages. They range from elaborate to complex, depending on the nature of establishment.
Package content includes:-
 • Location and contact details of the establishment and staff involved.
• Examples and descriptions of the type of functions that can be accommodated.
• Information on how to get to the establishment, local attractions and parkings.
• Examples and costs of set packages.
• Room plans, size, layouts, services available (electrical points, telephone lines),
air conditioning, access points etc.
• Accessible services (for disabled visitors).
• Room hire charges.
• List of styles of tables, chairs and other equipments available (e.g. meeting
tables, conference chairs, lounge areas, technical equipment such as PA systems,
video players, flip chart stands and paper, lecterns (podium), overhead
projectors, slide and data projectors, computers, white boards, blackout
curtains, sound proofing etc.
• Charges for additional equipments such as projectors.
• Decorations, flowers, lighting systems.
• DJs, bands, presenters, toast masters etc.
• Meal packages, service methods available.
• Car rental, bus services, business services, restaurants, fitness and leisure
facilities.
• Standard terms and conditions of bookings.

Booking Procedure

The basic information to be recorded is

• Date and time of function
• Client details
• Type of function
• Location of function within establishment
• Food and beverage requirements
• Service methods (wines/drinks included/excluded)
• No. of people attending
• Table plan
• Price charged
• Inclusive of cash bar and wines
• Provision of guests with special needs
• Additional charges for equipment's
• Contractual requirements (deposits, advance)
• Overnight accommodation
• List of toasts
• Date for final inspection visit by client
• Floral décor for tables, rooms, reception
• Telephones
• Security
• Lectern
• Marketing
• Secretarial facilities
• Audio-visual equipment
• Photographer
• Place cards
• Special liquor license
• Entertainment licenses
• Sign posting
• Seating plan
• Car parking
• Private bar
• Cloak room
• Function cancellation policies
Banquet Menu
• The banquet sale coordinator coordinates with the chef to prepare a choice of
two Table d'hôte menu or give a suggestion for a buffet.
• This make it convenient for the customer who is always looking for suggestion
and chef who plan meal keeping in mind factors such as availability of raw
materials, cost & preparation time.
• Atypical Table d'hôte menu would include :-
• Appetizers
• Soup
• Entrée
• Vegetables
• Sweet dish
• Coffee