Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.



Published on

Published in: Education, Business


  1. 1. BANQUET DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: , linkedin:- facebook: webpage: A banquet is a large meal or feast, complete with main courses and desserts. It usually serves a purpose such as a charitable gathering, a ceremony, or a celebration, and is often preceded or followed by speeches in honor of someone.  The word literally means “sumptuous feast”.  Banquets are arranged to cater to a large number of people. 
  2. 2. So banqueting (function catering) is the term used to cover the service of special functions for specific groups of people at specific times, the food and beverages provided being pre-determined. Banqueting occasions • Luncheon parties • Social functions • Wedding buffets • Conferences • Cocktail parties • Dinner dances • Business seminars • Working lunches • Training workshops • Social and business reasons e.g. outdoor catering at a show or exhibition.
  3. 3. Banquets are usually a part of hotel. But there are specialist banqueting conference centres such as convention centres. Banquet facilities are one of the many catering services offered by a hotel. The type and variety of banquet facilities depend largely on the size of the hotel. Large hotels can have multiple banquets headed by Banquet Manager where as small hotels may have just one or two banquets headed by Assistant Manager. Banquet facilities offered by a hotel depend upon the level of market to which it is catering. A luxury hotel in a major city will offer wider range of banquet facilities than a small hotel. Banquet staff may be the hotel’s own staff or employed on casual basis.
  4. 4. Types of functions FORMAL (Banquets) Buffet Receptions Luncheons Dinners Wedding breakfasts Social Dinners Luncheons Receptions Cocktail parties Charity dinners Weddings Cocktail parties Tea parties Dances Anniversaries Conferences Conferences Political conferences Trade union meets Training seminars Sales conferences Academic conferences Public Relations Press launches Fashion shows Exhibitions Dealer’s meetings Seminars
  5. 5. F & B Director F&B Manager Banquet Sales Manager Admn. Staff Head Wine Waiter Banquet Manager Banquet Head Waiter Bar Staff Service Staff Casual Staff Porters
  6. 6. Banquet Sales Banquet Sales is the backbone of banqueting. Objective: To sell the function catering facilities. It is responsible for the hotel’s sale portfolio and the client’s portfolio and maximise 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. Banquet sales office mainly deals with • Inquiries and follow ups • Reservations and cancellations • Finalizing details (menu, drinks, decorations etc.) • Making Function Prospectus. • Order any projectors/screens, audio/video equipments required • Filing correspondence • Co-ordinating with Chef for any special foods • Co-ordinating with Manager/Captains for any special décor • Filing all minute details in FPs.
  7. 7. SALES 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.
  8. 8. 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 equipments 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 licence •Entertainment licences •Sign posting •Seating plan •Car parking •Private bar •Cloak room •Function cancellation policies
  9. 9. DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: , linkedin:- facebook: webpage: