Banquets

INTRODUCTIONS

Banquets are special functions organized for profesional, sosial or state occasion.

Banqueting is the service for these functions  and is different from the usual service offered in restaurant.

Traditionally, the guests sit at a large L-shaped, U-shaped, or E-shaped table, but it also happens that round table of 10-12 are used. Sometimes oblong tables of 16 or more are set up in a fish bone pattern, facing a head table.

The main different  between informal and formal banquets from the waiting staff’s point of view is the style of service. Informal banquets involve plate service. Formal banquets involve silver service and most tasks are carried out at the ‘command’ of the supervisor. This means that all table attendants wait at there assigned positions for the sign to start serving, clearing, etc.

A formal banquets should be planned like a military operation and the staff should be well trained. During the function, supervisors will guide the table attendants by saying what has to be done next. It is important that you follow their directions as quickly as possible (and without arguing).

Normally such functions are organized when the number of people involved are fifteen or more. The types of functions normally are:

1.)    Professional

Ø  Luncheons (Company, Clubs)

Ø  Conferences (National or International, Seminars, Training courses)

Ø  Meetings (Board meetings, Press, Professional associates, Dealers)

Ø  Exhibitions (Painting, Sculpture, Fabric, Books, Sales

2.)    Social

Ø  Dinners

Ø  Wedding receptions

Ø  Cocktail parties

Ø  Fashion shows

Ø  Recitals

Ø  Coffe parties

Ø  Balls

Ø  Etc

3.)    State

Ø  Dinners (intra goverment and inter goverment parties for head of states)

Banquet  Staff

                In the above set-up the Banquet Manager is over all in – charge of administration, dealing with guest and co-ordination all arrangements. The supervisor coordinates the implementation of function arrangements and controls staff job allocation.  The waiters and asst waiters make the actual arrangement and do the service. The banquets departments normally have a skeleton staff and employ casual staff for large function. The banquet representative prepare a sales kit of brochures, fact sheet, lay outs, and visits potential clients to solicit business. The representatives are often present in functions to ensure those guests are satisfied with arrangement. The secretary handles all correspondence and filling and often takes bookings the phone.