CHAPTER V

FOOD AND BEVERAGE SERVICES IN BANQUETS WITH

REFERENCE TO HYDERABAD MARRIOTTS

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 CHAPTER V
FOOD AND BEVERAGE SERVICES IN BANQUETS WITH
REFERENCE TO HYDERABAD MARRIOTTS

Banquets

The word banquet literally means sumptuous feast. Banquets are arranged to
cater large number of people. Depending on the nature and solemnity of the
occasion, banquets may be1
i.) Formal
ii.) Semi – formal
iii.) Informal

Informal:
No set plan of seating is followed here. There is no top-table, and
service is indiscriminate of sex and rank

Semi – formal:
These take place at company board meetings.

Formal:
Elaborate arrangements are required in this case. Elaborate seating
arrangements are indispensable in the case of formal banquets.

The meeting types which are held at Hyderabad Marriott are as follows

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Clinic
Exposition
Panel
Conference
Forum
Seminar
Congress
Institute
Symposium
Exhibition
Lecture
Workshop

Types of Buffet served at Hyderabad Marriots2:

Finger Buffet
In this type of buffet guest will be using their hands to eat the food. Mostly
Leaf service with sitdown type of service will be arranged for this type of
service. Typical SouthIndian menu will be suitable for this type of Buffet.
Here in this buffet they will not display the dishes for the guest and it will be
directly served to the guest by the banquet staff
Advantages:
In this type of service the time factor of the service can be judged.
Disadvantages:
More number of serving people is required for this type of service

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Fork Buffet
In this type of buffet guest will be using fork to have the food. Here as per
the guest requirement either they can will be provided with chair to sit and
have the food or mostly guest will be standing and having the food.
Mostly this type of buffet is famous and normally used in Hyderabad
Marriott.
Here the menu or dishes will be displayed for the guest convinence
and centre pieces will be displayed to make it look attractive
The Centre pieces ranges from
Vegetable Carving
Fruit Carving
Butter Sculpture
Ice Carving
Chocolate presentations

Advantages:
Less number of service staff is required to service the food
Attractive way of presenting the buffet

Disadvantages:
As the guest is serving themselves the time factor is unjudged

LIQUOR SERVICE AT HYDERABAD MARRIOTTS

Liquor is normally served as per the guest requirements that type of
Banquets are called as Cocktail dinner. Normally guest like to have this type
of party during dinner time. For this type of party guest should inform while
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booking the party and the guest is not supposed the bring the liquor and it
will be served from the hotel.

Sitdown Buffet
Here chairs will be arranged for the guest to sit and have their meals as per
the guest requirements the guest can be served the food or the guest can pick
the food from the dishes displayed in the counter.

Charges for the Party3:

Normally in Hyderabad Marriotts the charges for Hall will be separate from
the food

In Hyderabad Marriotts ,they have halls varies from 10 people to 2000

people. So according to the people they will give the hall and the charged
according to that.

For food the charges will vary according to number of Dishes and depends
of Vegetarian to Non-Vegetarian dishes the price ranges from 500/- to
1000/- ruppess depends on the number of dishes

(e.g) Rs 20,00,000/- was charged for a single day party for 2000 pax
marriage party. Held on 10/02/08 at convection centre

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FOOD AND BEVERAGE HIERARCHY OF HYDERABAD
MARRIOTTS

Mathew Cooper

(Director of F&B Service)

Rudrojit Deb

(Asst. Dir of F&B Service)

Animesh Barat

(Director of Events)

Indrashish Sinha

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 (Banquets / Events Mgr)

K.S.Manivannan

(Asst. Banquet Mgr)

Sandilya

(Banquet Supervisor)

Ranjit Roy Rafique Venkatesh

(Captains)

Stewards

Trainnes

Banquet Staffs
In large first – class establishments there is generally a small nucleus of
permanent staff dealing with banqueting alone, These would include the

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Banquet manager, one or two assistant banquet manages, one or two banquet
head waiters and waiters.

Banquet Manager
He has the entire administrative responsibility. He meets the
prospective clients, and discusses arrangements with them concerning
menus, table plan, costs, etc., He must send to all the departments concerned
, a memo, informing them about the dates various of functions, numbers and
any further details that might be required by a certain department4

Secretary
Works with the banquet manager and is responsible for handling all
incoming and outgoing mail, for seeing to it that all memos dictated are sent
to the appropriate departments and for the correct filling of all
correspondence the secretary handles all telephone calls, and in the absence
of the banquet manager may take provisional bookings for functions
ensuring that the details are entered on the correct form.

Banquet Head Waiter

He is in charge of the banquet suits and their organisation for various
forms of functions. He is also responsible for the engaging of staff, on a
casual basis to cover the various duties at a function. The banquet head
waiter would normally have a list of names and addresses and telephone

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numbers of the best casual staff, and he will ensure that they are
appropriately placed.

Event management Team5

Hyderabad Marriott has emerged as a leader not only in convention and

conferences but also specializes in social events and weddings and can be
considered as the one stop venue for all the desired requirements.

The event management team emphasizes strongly on certain principles

which are the cornerstones of their success. The team believes that Marriott
should be the easiest hotel company to do business with, to be a consultant
and partner in the planer’s success, deliver flawlessly and most importantly
recognize and reward the loyal customers.

Over event specialist, skilled in executing large conventions, weddings,

corporate meetings and social events offers turn key of any event starting
from the planning stage till delivery of your event and ensures it success.
They would guide and assist you at every step during the event planning and
execution6.

Your dedicated event specialist would assist you with:

1. Coordinating with respective departments on your behalf and
involving specialist staff where necessary
2. Enhancing the event with creative inputs so as to ensure that your
event is successful and very special
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 3. Managing the logistics of your event – including preparing a detailed
schedule of your event requirements.
4. Our event technologist would assist you with all the audio/ visual
requirements for the event
5. Providing financial reports and indicative costs in the lead up to the
event for budgetary assistance
6. Sharing their extensive local knowledge and offering contacts of
service providers
7. Offering advice on menus and themes to make your event memorable

Red Coat Programme7

Hyderabad marriotts has a special position in the banquets called as Red

Coat programme

This programme provides an experience which initiates consistent

response system and facilitates changes or needs during an event
Hyderabad Marriott provides through this programme an exclusive, high-
profile customer satisfaction process that addresses customer’s immediate
needs, anticipates potential problems and provides pro-active solutions by
offering a consistent, closed loop service system of quick response,
accessibility and accountability increasing customer preference by upgrading
customer perception of meeting services.
This programme supports the ability to respond to an important
customer key driver, willingness of staff to accommodate last minute
changes by
• Meeting event planner’s needs quickly and efficiently
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 • Offering a highly visible contact person (Red Court)
• Creating perceived value
• Providing immediate customer feedback
• Eliminating stress in knowing who or how to contact for help (red
court would be the one point contact for the event coordinators during
the course of event)

Banquet Waiter
His duty is assisting banquet head waiter and works under him .

Casual Staff
Care is taken as to the type of staff employed . They normally report
approximately one hour before a function commences. They are allocated
stations and given a brief talk with regard to the procedure for the service of
a particular function. After service they are paid and then dismissed.

Booking a function:

At the initial meeting of the banquet manager and the Guest a file is
opened recording all points mentioned concerning this particular function
and to hold all correspondence received. If the enquiry is not immediately a
firm booking then the provisional details are only penciled in until the
booking is confirmed. It is then inked in. The banquet manager usually has
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the available specimens of luncheon and dinner menus with the costs per
head and photographs of the various table lay – outs for different numbers.
This gives the client a clear picture of the facilities available in the price
range he can afford. Bookings are generally made in one of three ways by
telephone, by letter, or by interview. After the initial meeting and the
booking having been confirmed the following points are noted:8
1. Type of function
2. Date
3. Time
4. Number of Covers
5. Price per head
6. Menu : Method of Service
7. Wines : Inclusive or cash
8. Type of Organisation
9. Table Plan
10.Any special arrangements like podium, OHP, LCD monitors, Mic, etc.,

The below is the function order form which will be filled duly by the
Banquet manager and Guest once the formalities are over.

FUNCTION ORDER FORM

Organization : Function date :

Address : Date :
Incharge : Starting Time :
Telephone No.: Reception :
Meal time :
Banquet Hall : Vacated by :

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Lobby Bulletin Board Posting: Guarantee Figure : *

Tables & Seating

Top Table Yes / No
No. of Persons at top table:
Double setup – separate tables
For meetings& dining Yes/ No
Other Instructions Price Per Cover :
Menu

Coffee Breaks Special Needs

Tea/Coffee, Rolls , Biscuits Movie Screens _______
Black Board __________
Rostrum ___________
Others ___________

Guarantee means the number of covers to serve, we will prepared to serve

10% more without delay. should the number served be less than the
guarantee, the minimum charge will be for 95% of guarantee.

Bill To Sign of Authorized Representatives

Sign of Banquet Manager.

Once the function order form is filled then the banquet manager will
make Function Prospectus and send to the respective departments depends
on the requirements of the guest. One copy of the F.P (Function Prospectus)
will be send to Kitchen dept. One copy of the F.P. will be send to House
Keeping Dept., One copy of the F.P. will be send to Maintenance Dept., and
one copy of the F.P. will be send to Financial Dept. and one will be retained
in the book.

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 Banquet (or) Function Prospectus

Nature of Function: Number of Pax:

Date & Day : Time : :
Banquet Hall : Hall Rent:

Name of Organisation
Address Telephone no

Menu

Copy to Details & Reminders

Notify Dept heads Black board & Pointers
Housekeeping Dept Motion Picture Machine
Kitchen Amplifiers etc.,
F&B Mgr Flower Arrangements
Remarks
Board to Read

Signature of Banquet manager

GUIDELINES FOR SETTING UP OF THE BANQUETS

Tabling
The type of table plan put into operations for a particular function
depends upon a number of major factors, these being

1. Organisers wishes
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 2. Nature of the function
3. Size and shape of the room where the function is to be held
4. Number of covers.

The minimum space between sprigs is = 2 metres (6ft) this is made up of 2

chairs widths, from the edge of table to the back of the chair9 (46 cm or 18
inch) plus a gangway of 1 metre (3ft), allowing each waiter passing space.
1. Table widths are approximately 75cm = 2.5’
2. The banquet cover size is 15” X 27”
3. The space from the wall to edge of the table is a minimum of 5’.This
is made up of a 1 metre (3ft) gangway plus 1 chair width of 46 cm (18
inch)
4. The height of the chair from the ground will vary according to the
style and design but is approximately 46 cm (18 inch)
5. The length of the table used is generally 2 metres (6ft) but 1 and 1.5
metre lengths (3 and 5 ft) may be used to make up a sprig.
6. Round tables would be 1 , 15 or 2 metres ( 3,5 or 6 ft) diameter
7. Suggested area allowance for sit-down functions per person is
approximately 1 to 1.4 square meters (12-15 sq.ft). For buffets the
allowance is 0.9/1 square metres (10-12 sq. ft)

8. Size of the banquet cover 27” X 15”

Laying of Table cloths

The size of banquet table cloths are 1 metre (3ft) wide by 4 metres (12
ft) in length and running upwards in length i.e 5 ½ metres (18 ft) and so on.
These cloths are used on top tables and sprigs. When laid, the centre crease
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runs straight down the centre of the table, and the overlap is the same all
round the table. All the table cloths are in the same fold and have the same
pattern.

A GENERAL GUIDELINE FOR SPACE PER PERSON CAN BE

GIVEN AS:

For a dinner : 13 to 15 sq.ft per guest

For a dinner dance : 15 to 17 sq.ft per guest
For a Reception : 10 sq.ft per guest
For a lecture, School room style: 25 to 30 sq.ft per guest
For a theater Style10 : 10 to 12 sq.ft per guest.

Hyderabad Marriott

Events (Banquets)
We are the experts you can count on to make your meeting a success.
Our meeting professionals approach every event, large or small with a
dedicated focus, providing you the comfort level you deserve.

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Events highlights

13 Meeting rooms (Banquet Halls)

Largest meeting room is the convention center with largest meeting space of
1000 and maximum seating capacity of 1300.
Maximum of 12 breakout rooms

Convention Facilities

Convention Centre
Convention Lawns
Second Floor meeting Rooms
Basement Floor meeting Rooms

1.Convention Centre11
Convention hall is built in two levels with remote controlled drop
screens for the finest in world class projection, perfect acoustic insulation for
crystal clarity, state- of-the art stage lighting system system with pin spot,
cyclorama and Fresnel from new Zealand, dimmable, diffused and direct
lighting from the UK. Backed by landscaped gardens and terrace.
The other facilities include direct dialing STD/ISD, ISDN lines for video
conferencing, broad band maginet internet connectivity including wireless
connectivity and satellite transmission.

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Dimensions Capacities

Length – 36.28 mtrs theatre - 1400

Width - 46.95 mtrs U shape – 69
Height – 6.09 mtrs Double U shape – 123
Area – 989.5 mtrs Classroom- 450
Half moon – 210
Boardroom - 78
Sit down – 380
Standing reception – 900

2. Convention Lawns12
Beautiful landscaped garden with traditional stone pillars it is
accessible from both within the convention Hall as well as from the banquet
main porch. It serves as an ideal venue exhibiton and product display.

Dimensions Capacities

Length – 24.69 mtrs Theatre – 360

Width – 60.67 mtrs Sit down – 320
Height – Open Area Standing reception – 700

3. Rippon Hall – Second floor

Halls are equipped with drop down screen, direct dialing STD/ISD,
ISDN lines for video conferencing and broad band maginet internet
connectivity including wireless connectivity.

Dimensions Capacities

Length – 7.31 mtrs theatre – 40

Width – 15.24 mtrs U shape – 24
Height – 2.13 mtrs class room – 30
Area – 103.26 mtrs Half moon – 24
Board room – 30
Sit down – 40
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 Standing reception – 50

4. Richmond Hall – Second floor

Halls are equipped with drop down screen, direct dialing STD/ISD,
ISDN lines for video conferencing, and broad band maginet internet
connectivity including wireless connectivity

Dimensions Capacities

Length – 7.31 mtrs theatre – 40

Width – 15.24 mtrs U shape – 24
Height – 2.13 mtrs class room – 30
Area – 103.26 mtrs Half moon – 24
Board room – 30
Sit down – 40
Standing reception – 50

5. Spencers Court – Second Floor

Halls is equipped with drop down screen, direct dialing STD/ISD, ISDN
lines for videoconferencing, and broad band magi net internet connectivity
including wireless connectivity

Dimensions Capacities

Length – 7.31 mtrs theatre – 30

Width – 11.28 mtrs U shape – 21
Height – 2.13 mtrs class room – 24
Area – 78.26 mtrs Half moon – 18
Board room – 21
Sit down – 30
Standing reception – 35

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 6. Bristol Court – Second Floor13

Fixed board room seating with leather upholstery. It is equipped with drop
down screen, direct dialing STD/ISD, ISDN lines for videoconferencing,
and broad band magi net internet connectivity including wireless
connectivity

Dimensions Capacities

Length – 8.84 mtrs Board room – 30

Width – 7.31 mtrs
Height – 2.13 mtrs
Area – 54.74 mtrs

7. Oval Room – Second Floor

It is equipped with direct dialing STD/ISD, ISDN lines for video

conferencing, and broad band maginet internet connectivity including
wireless connectivity

Dimensions Capacities

Length – 7.31 mtrs Boardroom – 10

Width – 10.97 mtrs
Height – 2.13 mtrs
Area – 52.88 mtrs

8. House of Windsor – basement floor

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It is divisible into three halls through soundproof collapsible partitions.
Facilities include direct dialing STD/ISD, ISDN lines for video
conferencing, broad band maginet internet connectivity including wireless
connectivity and satellite transmission

Dimensions Capacities

Length – 33.6 mtrs theatre – 220

Area – 677 sq.mt U shape – 80
class room – 120
Half moon – 100
Board room – 80
Sit down – 160
Standing reception – 300

9. House of Windsor 1 – Basement floor

Dimensions Capacities

Length – 25.30 mtrs theatre – 120

Width – 17.68 mtrs U shape – 36
Height – 2.43 mtrs class room – 57
Area – 320.5 mtrs Half moon – 48
Board room – 42
Sit down – 80
Standing reception – 170

10.House of Windsor 2 – Basement floor

Length – 15.54 mtrs theatre – 100

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Width – 15.85 mtrs U shape – 30
Height – 2.43 mtrs class room – 48
Area – 214.06 mtrs Half moon – 42
Board room – 36
Sit down – 70
Standing reception – 150

11.House of Windsor 3 - Basement Floor

Length – 12.5 mtrs theatre – 60

Width – 14.93 mtrs U shape – 24
Height – 2.43 mtrs class room – 39
Area – 141.65 mtrs Half moon – 24
Board room – 30
Sit down – 40
Standing reception – 70

REGISTERS USED IN HYDERABAD MARRIOTT BANQUETS

Daily sales register

Used to keep an account of Number of Parties held in banquets and
their sales at a certain period of time

FORMAT
ABC Hotel :__________
Date : _________________
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Serial Number of Banquet Hall Time Rate
F.P (Name)

Total Sale of the Day

Total Number of Banquet party held
Average Sale Per Banquets Hall

Linen Exchange Register

This is an inward register between banquet department and House keeping
dept to Keep an track how many linen has been given for washing, pressing.

FORMAT
ABC hotel : Date:
Name of Restaurant:
Sl.No. Balance Type of Dirty Linen Clean Linen
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 brought Linen to be balance
forward Exchanged received

Signature of Linen Keeper:

Signature of Banquet personal:

Maintainance Book/Slip:
This is an inward register between banquet department and
Maintainence department. This is made in triplicate. It is filled out by the
Senior Captain. One copy is kept with the maintainence engineer. One with
the maintainence supervisor and one with the Book.

FORMAT
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ABC Hotel: Date:
Name of the Banquet Room:

PLEASE REPAIR THE FOLLOWING

1.
2.
3.
Complaint made by ___________
Date: ____________

Complaint Received by ______________

Date: ________________

Indent Book:
This register is used for getting various materials from the store e.g
Straws, Paper Napkins etc.
FORMAT
ABC Hotel:_____________ Date:__________
Name of the Banquet Room: _______________

Material Required on ________________

Material Indented on _________________

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S.no. Name of the Item Stock in Hand Quantity Comment
Required

Signature of StoreKeeper:
Signature of Banquet Incharge:

CHAPTER V
FOOD AND BEVERAGE SERVICES IN BANQUETS WITH
REFERENCE TO HYDERABAD MARRIOTTS

140
1
How to Sell Banquets – Derek Taylor – Van Nostrand - 1990
2
Hyderabad Marriott Training Manual – Training Department
3
Hyderabad Marriott Banquet Brochure
4
Food Service system management – Minor Cichy – Van Nostrand - 1989
5
Hyderabad Marriott Training Manual
6
I.B.I.D
7
I.B.I.D
8
Food and Beverage management – Fearn – Allied Publications - 1990
9
The Management of Hotel Operations – Jones – Jacob Publications - 1995
10
Public House and Banquet Management – Michael Flynn – Blackwell Scientific Publicaitons - 1993
11
Hyderabad Marriott Banquet Brochure
12
I.B.I.D
13
I.B.I.D