FOOD AND

BEVERAGE
SERVICE NC III
Units of competencies:
1. Direct and lead service team in dining
areas/ restaurant.
Learning Content:
1.2 Job Description of Banquet Personnel
2. Oversee dining area operations
Learning Content:
2.1 Flow of Banquet Booking and Service
2.2 Handling Event Bookings and
Finalizing Event Contracts
3. Oversee banquet and/or catering
function
Learning Content:
3.1 Definition of Banquet and Catering
Service
3.2 Banquet Organization
 SCHEDULED OF ACTIVITY
DAY 1
8am- 12noon Registration and
Orientation
1pm- 4pm Training Proper
-Introduction of Banquet and
Catering Service
DAY 2
Preparing Banquet and Catering
Layout
Preparing menu proposal
Food Preparation
Deboning and Filleting
Flambé dessert (banana
frosting)
DAY 3
Banquet and Catering Service group
portfolio use power point
presentation
 Events: Wedding/7th B-Day
 Preparing Event Contract
 Menu Proposals (Full Package)
 Banquet layout
 Present Costing
THANK YOU!!!
INTRODUCTION OF
F&BS NC III
BANQUET AND
CATERING
SERVICES
BANQUET and CATERING SERVICES
WHAT IS BANQUET & CATERING?
 Banquet and Catering Service are among the
most lucrative businesses in hospitality
industry. The Word “Banquet” refers to
party, a similar or any event that takes place
in a function area of a hotel or a food
establishment. “Catering” also pertains to
services for an event but in a venue chosen
by client which could be his own house,
office or elsewhere.
 JOB DESCRIPTION OF
BANQUET PERSONNEL
1.Banquet Sales Manager
Basic Function: Responsible for
handling booking, reservations,
adjustments in banquet and catering
functions as well as in promoting banquet
packages
 Cont.
2. Banquet Sales Executive
Basic Function: Responsible for Banquet sales
and Bookings
3. Banquet Service Manager or Supervisor
Basic Function: Responsible for arranging various
hotel services, setting equipment and meal
preparations that are required to service a function.
4. Banquet Captain
Basic Function: Oversees the set- up, service and
clearing in the banquet function assigned to him.
5. Banquet Receptionists
Basic Function: Welcome and
greets the guests at the entrance and
escorts them to their tables.
6. Banquet Custodian:
Basic Function: Responsible for
the proper safekeeping and insurance
of banquet supplies and equipment.
7. Banquet Waiter
Basic Function: Attends to mis- en- place
preparation, set- up service during banquet
function before and after.
FLOW OF BANQUET BOOKING AND
SERVICE
 ATTENDING TO INQUIRIES PRESENTING
BANQUET PACKAGES
 PREPARING/ FORMALIZING A PROPOSAL
TO CLIENT
 TAKING RESERVATION
 RE- CONFIRMING RESERVATION
CONT.

 PREPARING/ CIRCULATING AN EVENT

ORDER TO ALL CONCERNED UNITS AND
STAFF
 PREPARING FOR THE EVENT FUNTION
 DELIVEING BANQUET SERVICE IN
ACCORDING WITH EVENT ORDER
REQUIREMENTS AND STANDARDS.
HANDLING EVENT BOOKING
ANDFINALIZING EVENTCONTRACTS
 1. Follow up client for confirmation bookings. Attend to questions and
concerns and refer to Banquet Manager any concern that requires
management discretion or approval.
 2. once a banquet or event is booked, the banquet manager or sales
manager records details on reservation form or on the reservation
book or the computer system (if this is applicable). A typical entry
into reservation includes the following data:
 Name of client or group
 Name of function organizer
 Client billing address and other contract information
 Name of hotel/company representative who booked the function
 Date of reservation booked
Cont.
 Date of function
 Starting and ending hours of the function
 Type of function
 Banquet and function room assigned
 Estimated number of person to be served
3. Draft a banquet agreement or contract then present it to the
operations manager for review.
4. Present the contract to the client and brief him of the contract
provisions elaborate on critical term like extra charges for:
5. Negotiate for mutually satisfying options in case there are objections.
Negotiable and non- negotiable concessions must be identified in
handling objections to the contract. Likewise concessions or requests
must always be consulted with the operation/banquet manager and the
chef to make sure the said concession is possible or reasonable
6. If there are no objections or when objections have been
settled through agreed upon options, the contract can
already be finalized and to signed by contracting parties.
The signatory for the contract will be the banquet manager
or any authorized management representative and other
one is the client or his authorized representative. If the
signatory is not present, the contract is send to him through
email or fax or through a messenger.
7. Require client to pay the required deposit upon signing
the contract. The deposit guarantees that the client will
honor the booking and will protect the (hotel/caterer) from
potential losses in any event the function is cancelled.
THANK YOU