MALIGAYANG

ARAW !!!
TYPES 0F BANQUET SERVICE
The types and standards of service used for
banquets are bassically the same as those used
in a restaurant. The best type of service to use
will depend on the volume of service to be
served, the budget and the availability of
required facilities. Each type of service has
certain advantages and disadvantages.
BUFFET
In a buffet, foods are pre arrange in a buffet table
and guests get food for themselves. Ussually the
waiters serve only drinks and attend to service
request like serving soup. With buffet service less
waiters are neededwith a ratio of 1 per 20-25
guest.But their must be waiters to be assigned as food
dispatcher and buffet runner.
BUFFET
The risk in using buffet service is the
possibility of food shortage especially when
guest take excessive food for themselves. As
aremedy , a manage buffet service is adopted
with food dispatcher assigned to dish out
foods to guest plates.
BUFFET
Buffet Service is simplier than serving food-
plated style (American Service). Celebrants
and their VIP guest, usually those on the
presidential table are exempt from lining up in
the buffet. They are served right on their table
using plate service or family service. There
should be designated waiters to served in
presidential table.
BUFFET
Where ther are large number of guest to be served,
buffet style is the fastest and most practical type of
service for events.
SIT DOWN OR PLATED SERVICE
In this type of service, guest are served
individually with foods have been plated in th
kitchen. Control in volume of food served is
more guaranteed than buffet and food cost is
lower. However, if there are many guest to be
served, this type of service is time consuming
since it involves a tediousprocess of putting foods
in individual plates.
SIT DOWN OR PLATED SERVICE
The plating of the food has to be done much
ahead of time to catch up for the service time.
But the time the food is served, it is already
cold, unless the caterer is equiped with warmer
where plates foods are kept warm prior to
serving them.
Where ther are large number of guest to be
served, buffet style is the fastest and most
practical type of service for events.
FAMILY SERVICE /LAURIAT SERVICE
This service consumes less time for
preparation and service compared to the
plate service. The foods are placed on
platters, with sufficient portions for the
number of guest per table. Serving portions
are also easier to control and waiters exert
less efforts as they serve by the table and not
by individual guest(a la cart style).
COCKTAIL STYLE ( SOME CALL IT
RECEPTION )
This type of service is used in cocktail party
or any gathering where guest would like to
freely mill around and interact while eating
and chatting with other guest. That is why
limited chairs and tables are provided so that
there is sufficient space to set up, with finger
foods on it.
COCKTAIL STYLE ( SOME CALL IT RECEPTION )
Food serve for cocktail events are limited to
finger food and appetizers, presented in a
buffet-style arrangement where guest can serve
themselves.
The cocktail package ussually include
cocktail drinks served to guest by the waiters.
FOOD STATIONS ( ACTION STATIONS)
Food stations are set up with a variety of courses
and offerings to guest. Many times these stations are
manned by chefs who cook or prepare food in front of
guest. For example during breakfast, there is a station
for preparation of eggs, with a chef assigned to
prepare eggs according to the choise of guest - whether
scrambleed, over easy or sunny side up. During lunch
a carving station or lechon station maybe available,
other popular choises for these stations include meat
curving, sushi,station, and desserts.
BAR ARRANGEMENT FOR EVENTS
Service and billing arrangement for drinks may
taje the form of;
1. Hosted Bar
- meaning the drinks served or ordered by the
guest shall be to tne account of the host and will
be part of the bill to be settled at the end of the
event.
BAR ARRANGEMENT FOR EVENTS
2. Cash Bar
- means that drinks ordered by guest shall be paid
by the guest himself in cash or valid credit card.
3. Combined cash and hosted
- in this arrangement, the host agrees to pay
drinks served to specific guest,- usually those seated
in the presidential table or their VIP guest. Other
guest shall pay for their drink orders.
BAR ARRANGEMENT FOR EVENTS
4. Part of the package
- Drinks served are among the inclusions in the
chosen menu. There are banquet packages that
include specific dronks like juices, soda and
coffee/ tea for snacks , lunch and dinner.
Cocktails, mixed drinks are part of a cocktail
menu but the caterer must inform banquet staff
of the drinks covered in the package so that they
could immidiately tell guest if their drink order is
hosted or civered by cash bar arrangement.
SERVICE GUIDELINES
1. Since food for banquets is pre ordered , it is
expected that the table set up is complete with
the required cutleries, chinaware and glasses,
arranged in proper sequence and placed on the
appropriate side of the cover. Set up must
always provide allowance for overflow(between
10-20% of minimum guaranteed).
SERVICE GUIDELINES
2. If buffet service is used, food must be
arranged according to sequence, starting with
cold items then hot items and lastly dessert.

3. If there are more than 100 guest, a two way

buffet maybe neccessary to minimize waiting
time for guests who line up to get their food.
SERVICE GUIDELINES
4. Before the start of the event, the duty captain
must get feedback from the organizer about the
set up and also ask him if there are other
requirements and concerns that needed attentions.

5. Set up and all other event requirements must be

rady in no less than an hour before the function
starts.
SERVICE GUIDELINES
6. The duty captain is expected to :
Position himself at the entrance to recieve and
welcome the guest. He may assist in seating the
guest. Check if everyone is seated;
Incase of overflow, coordinate with the organizer
for additional orders and the kitchen for
additional food to be prepared. Have additional
tables and chair set-up. Prepare order slip for
additional orders and ask organizers to
acknoledge and sign;
SERVICE GUIDELINES
Makes rounds to check each table ensuring that everyone is
properly served and that serving instructions are followed
by waiters;
Monitor guest ‘ s satisfaction; attend to their needs,
concern and requests.Get feedback from them regarding
the food and service;
For cash bar, check whether all ordered drinks are covered
by an order slip and whether they re properly settled.
Strictly monitor the service of food, ensuring compliance
to service standard.
SERVICE GUIDELINES
7. Food and materials brought into the functionby
organizer or client should be properly endorsed to
the captain, duly signed by organizer and captain.
8. There must be a receptionist who will guide the
guest towards their assigned table and get them
seated.
9. Service wauters must position themselves in
their designated area of assignment at the start of
an event.
SERVICE GUIDELINES
10. Food must be served on tie as stated in the
function order. To avoid food spoilage arising
from long exposure to critical temperature, the
captain must see to it that the food is served not
longer than 4 hours from the time it is released
by the kitchen. Organizers must be advised not
to delay serving time.
CLOSING THE FUNCTION
As the function closes, the captain must:
 Get a final count of the number of persons served. Confirm
the count with the orgaizers.
 Prepare billing for additional charges- extra persons ( from
minimum guarantee), extra hours, power consumption,
corkages fees, rentals if any, cost of hosted drinks, etc.
 Present the bill to the organizer, with supporting vouchers
and documents. Refer to the billing arrangements in the
event order and event contract in case their will be
questioning and objections from the organizer.
CLOSING THE FUNCTION
Get feedback from the organizer and apologize if their
are dificiencies in the service. Listen to concerns and
complaints raised by the organizer and assure them that
proper action shall be undertaken.
Thank them for the patronage.
Ask organizer if they want to bring home left over foods
from the buffet and have them packed and disposed
properly.
Log down and report to superior all critical incidents,
looses, complaints etc.
CLEARING PROCEDURE
Once the guest have left the function room, start the
clearing operations:
Captain must suoervise the clearing operations:
Check if crimbs are remove from all linen.
Check whether alltable and chairs are properly stacked
and stored
Check whether all electrical equipment are switched off
and properly stored.
Supervise the inventory of equipment; prepare and
submit inventory report.
Take effortds to locate missing items
WAITERS SHALL :
1.Load china wares in an oval tray and bar items in a bar
tray.
2.Carry all soiled items to the dishwashing area for washing.
3.Place glasses directly to the divider racks, not in the sink.
4.Check for missing items under the chairs, tables, grounds,
etc.
5.Remove crumbs in tablecloths and endorse them to the linen
custodial.
6.Make sure all linen are checked individually for crumbs and
dirt cleared of the same before folding and loading them.
WAITERS SHALL :

7.Cleare all cloth napkin, remove all crumbs and

undle them by tens.
8. Stacks chairs by 5’s and carry them to one side of
the room.
9. Remove tables, unlock all stackable ones and
return the, to storage area.
10. Pick up all papers and dirt om the floor.
11. Place all cuttleries, saucer, and plates in their
appropriate racks/ containers.
WAITERS SHALL :
12. Unplug all electrical equipment used foe
the function and store them properly.
13. Remove all signboards and store them
properly.
14. Empty ashtrays in fireproof containers.
15. Make an inventory of stocks. Check for
losses and damages.
IN CLEARING ITEMS USING A TRAY, REMEMBER TO:

• Keep the tray balance by putting heavier items at

the center;
• Clear all leftovers and soil them from plates and
bowls before stacking them;
• Use decoy system- stack plates and bowls of the
same size and shapes;
• Never stack glasses;
• Clear cuttleries with tray and place them on cutlery
racks;
IN CLEARING ITEMS USING A TRAY, REMEMBER TO:

• Clear glasses separately from chinaware

• Avoid over stacking cups, making them too
high
• Place trash away from flat wares
• Avoid overloading trays
MALIGAYANG ARAW !!!

THANK YOU !!!

IDENTIFICATION

1. In this type of service, guest are served individually with foods have
been plated in th kitchen.
2. these are set up with a variety of courses and offerings to guest.
Many times these stations are manned by chefs who cook or
prepare food in front of guest.
3. The cocktail package ussually include cocktail drinks served to
guest by the waiters.
4. in this arrangement, the host agrees to pay drinks served to specific
guest,- usually those seated in the presidential table or their VIP
guest.
5. Drinks served are among the inclusions in the chosen menu. There
are banquet packages that include specific dronks like juices, soda
and coffee/ tea for snacks , lunch and dinner.
Write FALSE if the statement if true and write TRUE if the
statement is false.
6. Position himself at the entrance to recieve and welcome the
guest. He may assist in seating the guest.
7. The captain must get a final count of the number of persons
served. Confirm the count with the orgaizers.
8. Prepare billing for additional charges- extra persons ( from
minimum guarantee), extra hours, power consumption,
corkages fees, rentals if any, cost of hosted drinks, etc.
9. Load china wares in an bar tray and bar items in a oval
tray.
10. Make an requesition of stocks. Check for losses and
damages.
CORRECTIO
N
1. sIt down or plated service
2. FOOD STATIONS
3. COCKTAIL SERVICE SOMETIMES CALLED RECEPTION
4. COMBINED CASH AND HOSTED
5. PART OF THE PACKAGE
6. FALSE
7. FALSE
8. FALSE
9. TRUE
10. TRUE