Function catering

Function catering

• 1.
  FUNCTION CATERING
• 2.
  BANQUET HIERARCHY
• 3.
  BANUET MANAGER • BanquetManager is responsible for approving all the booking after fixing up the rates. • He is in charge in deciding upon discounts and additional services. • He supervises function in terms of selecting arrangement buffet arrangement and there is PR as well. • He is also responsible to maintain a checklist before letting out function hall to the guest. • He should be a person with list of detail because for certain special occasions he has to make suggestion and create the ambience. • He is also responsible, to co-ordinate with the House-keeping, Maintenance, Accounts, Front Office and Kitchen. • He along with the chef are responsible for checking the quality of the food and make change in the menu for dishes which do not sell. • He is also responsible for regroupment and training of staff.
• 4.
  BANQUET SALES EXECUTIVE He/sheis responsible in getting all the business for the hotel. • He/she follows upon arrangements fixed up of menu writing of function prospectus. Making the contact showing the guest the hall and also marketing for the hotel. • He/she is also the guidance of a manager co-ordinates in Front office, Kitchen, maintenance and account fro the necessary requirement. • He/she is responsible for maintaining out going and incoming mails, banquet dairy, FP Board to read comments and suggestion book and all the files.
• 5.
  TYPES OF FUNCTIONS •FORMAL • INFORMAL • SEMI FORMAL • ESTATE BANQUET
• 6.
  FORMAL BANQUET SETUP CLASSROOM SETUP CONFERENCE STYLE
• 7.
  E shape Fishbone
• 8.
  Theatre style Ushape
• 9.
  INFORMAL FUNCTIONS
• 10.
  CRESCENT SHAPE ROUNDTABLE
• 11.
  OTHER SETUPS
• 12.
  STAFF REQUIREMENT CALCULATION
• 13.
  FUNCTION MENUS
• 14.
  FUNCTION PROSPECTUS
• 15.
  FUNCTION BOOKING PROCEDURE
• 16.
  Service in function Foodmay be served in any one or a combination of some of the following styles of food service. • Silver service • Family service • Plate service • Buffet service The type of service method selected depends on in the following. • Host's wish • Type of function—formal or informal • Number of people to be served • Time available for service • Service skill available • Service equipment available
• 17.
  Service in formalfunction • Guests get assembled in the Ante room. • Small welcome drink or mocktail may be served to the guest in the ante room • Seating plan is displayed or announced for the guest. Tables are numbered avoiding the number 13. • Stewards/ waiters line up behind the head table and other tables. • Guests are seated and serviettes placed across the leg • First course is served to the head table followed by the other tables.
• 18.
  • Clearance alsofollows the same order. • The subsequent courses take the same procedure. • Toast may be raised in a break between the courses or it may even be raised at the beginning or the end of the party. • Whenever toast is raised it is to be announced by the Toast Master. • The Toast master is only responsible for the raising of Toast, the rest of all announcements are normally carried out by the MOC.
• 19.
  • The servicecould be a pre-plated service or silver service at times, but strict observance of the codes is followed. • All the guest seated in the head table are given the honor of name cards whereas the guest in the other tables are either numbered or named as per the choice of the party. • To facilitate the service different systems are used which can vary from hand gestures to light signals.
• 20.
  Function equipments • Banquettables and chairs • Risers • Lactern • Dance floor • Food service equipments • Canopy • Pipe and drape
• 21.
  • Audio visualequipments (AV)-  Amplifier  Mixer  Boom microphone  Dimmer switch  Equalizer  Flipchart  House lights  House sound  Lavalier microphone – attached to the speaker
• 22.
  • OHP –over head projector • LCD • PA system – public address system • Slide projector • Screens • LED screens
• 23.
  Space and tablecalculation • Let us assume a client wants to host a dinner for 500 pax on round table arrangement, the banquet area available is 100’x60’. • Total area available is 100’x60’ • 'The area of a 6' diameter (72") round table is = π r square • = 22/7x3'x3' • 28.28 sq. ft. area. • Every 6' diameter round table occupies 28.28 sq. ft. area.
• 24.
  • We cannotsimply divide the total area of the banquet hall by 28.28, because we need to consider space for chairs, gangways, sideboards, etc. • The rule of thumb is to multiply the area of each round table by 4' to cover the additional area required for chairs, ways, etc. • Now the area occupied by a single round table of 6' diameter to cover space for gangways and chair is • = 28.28 sq. ft. x 4' = 113.14 sq. ft.
• 25.
  • Total numberof round tables that can be accommodated in the banquet hall of • 100' x 60' is = banquet area/area occupied by the table = 6000/113.14 = 53 round tables • Each round table of 6' diameter can accommodate 10 to 12 guests. • Hence, 53 round tables of 6' diameter will accommodate the guests between 530 and 636. • The guests request can be easily met.
• 26.
  Estate banquet
• 27.
  Dinner of 200pax • Total no of pax = 200 • Guest of head table = 13 • Size of top table = 13’x3’=39’ (width of cover on head table is 3’) Width of banquet table = 3’ (3’x2=6’) Aisle area = 6’ Total area = 12/sprig
• 28.
  • Number ofsprigs = 39/12=3+1 • No of guests on sprigs = 200-13=187 • 187 pax to be distributed on 4 sprigs • Considering both sides of sprigs to be used • No of guest on each side = 187/4 = 46.75 48 48/2=24
• 29.
  • Width ofbanquet cover = 27” = 2’3” • Size of each sprig = 24x27” = 648” = 54’ Size of table being = 3’x6’ Tables required per sprig will be = 54’/6’=9
• 30.
  • Leave 9'from door side and • 6' from corridor side • width of the room is 78' length of room is 60‘ Note: The covers are slightly kept apart in case some special effects given on top table like fruit decoration, carvings. Also sometimes PA systems and personal mikes are provided for toasting and speeches. However sufficient and in many places calculations are based on 28"
• 31.
  Dinner of 140pax 18 Guests at Top Table, and the Rests at the Sprigs Method of calculation: Calculation of the length of top table: (18 guests x length of a cover 2') = 36' Number of covers on the sprigs (Total guests 140 - Top table guests 18) = 122 Number of sprigs required to be calculated as follows remembering the point that the sprigs should be within the length of the top table. • Assuming two sprigs: The width of two banquet tables (2 x 2 1/2') = 5' Gangway with chairs on both the tables = 6' • Total (5' +6') =11'
• 32.
  • Since thearea required is less than the top table length of 36', one more sprig can be tried out • Assuming three sprigs: • The width of three banquet tables (3 x 2 1/2') = 7 1/2' • Two gangways with chairs on both the tables • (2x6') =12' • Total (7 1/2' + 12') = 19 1/2'
• 33.
  • Since thearea required is less than the top table length of 36‘ • Observe that every addition of a sprig calls for extra area of 8 1/2 feet which is due to additional gangway of 6'and the table width of 2 1/2'. Two sprigs need area of 11' and three sprigs need 19 1/2' which is more by 8 1/2'.
• 34.
  Therefore, addition ofone more sprig will need 19 1/2' + 8 1/2' = 28'. • This can be verified as given. Assuming four sprigs: The width of four banquet tables (4 x 2 1/2') = 10' Three gangways with chairs on both the tables (3 x 6') = 18' Total (10' + 18') = 28'
• 35.
  • Since thearea required is less than the top table length of 36', one more sprig can be tried out. If we add one more sprig, it will need additional area of 8 1/2' which is 28' + 8 1/2' = 36 1/2'. This area is more than the length of the top table; therefore, the plan can use only four sprigs. • The number of guests seated at each sprig = 122/4 • = 30, 30, 31, 31 = 122
• 36.
  • Two sprigswill accommodate 30 guests each and other two sprigs, 31 each. • The guests at the sprigs are seated on either side. Therefore, two sprigs will have 15 guests seated on the either side, and the other two will have 15 on one side and 16 on the other side
• 37.
  • Calculation ofthe length of the sprig Maximum covers at one side (16) x length of cover (2') = 32' Area required to accommodate top table with four sprigs is (a) Top table side area Length of the top table = 36 • Gangway at both the ends of the top table (2 x 4 1/2) = 9 Total = 45'
• 38.
  • (Since allthe springs should be within the length of the table, calculation of spring width and gangways is not necessary) b) Sprig side area Sprig behind the top table = 4 1/2' Width of the top table = 2 1/2 Length of the sprig = 32' • Space at the end of the sprig = 3' • Total = 42' • The minimum area required for this plan is = 45' x 42'
• 39.
  Organizing a function •After confirming the booking with all necessary requirements and passing the information to various departments, the following should be done. • Finalizing the seating plan with the host which tells who will sit where and the table number • Working out the staff requirement and hiring them • Checking the availability AV and other requirements and their working conditions. Hiring them, if necessary • Setting up the table plan as requested • Setting up the rostrum, podium, dance floor, screen, etc. as required • Setting up the dining area—formal dining, buffet, etc. as per the host's wish • Conducting service rehearsal for very formal service • Inviting the host for final check up and adjusting the plan according to his/her requirement • Food and beverage in-charge and the supervisors should closely monitor the function organization.
• 40.
  On the Dayof the Event • Check the personal grooming of the staff engaged. • Allocate the mise en place and mise en scene activities to the service staff. • Inspect the mise en place and mise en scene thoroughly. • Ensure all the requirements of the host are provided. • Inspect the cleanliness of the service equipment and the function area. • Check the bar counter, if required and ensuring it is equipped with adequate stock and other supplies. • Assign the tables to the service staff. • Give adequate briefing to the service staff on the menu, service procedures of food and drinks, toast, etc. • Count the number of plates placed, if buffet service is organized in the presence of a host's representative and a person from the control department.
• 41.
  During the Service •Ensure that food and beverages are served according to the instructions given. • See that the guests receive the food and beverages on time. • If plated, food reaches the guests quickly at right temperature. If buffet, head count is made and the dishes are replenished quickly. • Fuel containers of the chafing dishes are frequently topped up with fuel. • Clearance of soiled cutlery and crockery should be done quickly. • Water glasses are filled frequently. • The temperature of the function hall is at comfort level. • Monitoring the service of alcoholic beverages • If toast is proposed, all wine glasses are filled with wine—normally, it is done in formal function. • After the toast, coffee is served.
• 42.
  After the Function •The tables are cleared. • The soiled service equipment are sent for washing. • A/C is switched off. • Food containers on the buffet tables are sent back to the kitchen. • Buffet counters are dismantled and tables are stacked. • Banquet chairs are arranged properly or stacked and kept aside. • Soiled linen are sorted, counted, and kept aside for laundry. • Bar counter is closed and the closing stock of the bar is taken. • Bar cash is tallied with the consumption of alcohol, if drinks are not inclusive. • Returning the empty, full, and partly used bottles to the bar. • Settling the bar cash to the control department. • Giving feedback to the service staff. • Paying off the hired staff and terminating their services. • Switching off the lights and other electric gadgets. • Closing the banquet suits and locking. • Preparing the bill for settlement. • Entering the bill amount in the banquet sales record. • During the function, generator back up, additional fuse cartridges, fire extinguishers, and first aid must be kept ready.
• 43.
  Seating plan
• 44.
  Service procedure atformal function
• 45.
  toasting
• 46.
  Procedure For ToastsAt Formal Wedding • The bride and bridegroom cut the wedding cake. • Telegrams of wishes and congratulations are read out by the best man. • Cake and champagne are passed around for toasts. • Toastmaster announces toast to bride and bridegroom, proposed by bride's father or close relation. • Response of bridegroom—proposes health to bridesmaids. • The best man replies on behalf of the bridesmaids. • Toasts by close relatives of bride and bridegroom. Alternatively, • Champagne is passed around for toasts. • Toastmaster announces toast to bride and bridegroom, proposed by bride's father or close relation. • Response of bridegroom—proposes health to bridesmaids. • Best man replies on behalf of the bridesmaids. • Toasts by close relatives of bride and bridegroom. • The bride and bridegroom cut the wedding cake and the telegrams of wishes and congratulations are read out by the best man. Cake and more champagne are passed.
• 47.
  Buffet “The gentle artof gastronomy is a friendly one. It hurdles the language barrier, makes friends among civilized people and warms the heart” Samuel Chamberlain 1895-1975
• 48.
  • Flat topfurniture or a sideboard • Feeds the gathering • Minimum staff • Origin – English speaking countries Second half of 19th century English called it court cupbord
• 49.
  • A buffetis a meal serving system where patrons serve themselves. • In one form of buffet , there is a line of food serving stalls filled with fixed portion of food. • Another form of buffet is all you can eat buffet is a informal buffet. • Customers pay a fixed price and they can help themselves to as much as they want. • Other type include salad bar and smorgasbord.
• 50.
  Space requirement • Astandard buffet table is 6 ft long . • Height =30’’ or 2 ft 6’’ • Width = 2’ • A standard 8 quart chaffing dish has dimensions of 1 ft 10’’ x 1 ft (LXB) • So on a standard table 3 chaffing dishes Can be placed.
• 51.
  Sequence of food •Sequence of food items • Hors d oeuvre • Salad • Potage • Entrée /main course • Dessert • Tea / coffee
• 52.
  Special considerations • Budget. •Type of function. • Availability of raw material. • Availability of skilled staff. • No. of pax • Guest requirement • Complexity of menu • Colour combination and eye appeal • Theme for the buffet.
• 53.
  Types of buffet •Sit down buffet • Fork buffet • Finger buffet • Cold buffet (buffet froid) • Smorgasbord • Display buffet
• 54.
  Types of buffetarrangements (layout) • Single entry buffet- less no. of pax • Double entry buffet- more no. of pax • Canopés/huts/islands- multiple cuisine
• 55.
  Single sided buffet
• 56.
  Double sided buffet
• 57.
  Planning the buffet •The theme sets the tone of the event • The theme will define the menu, decorations, props, linens, and dinnerware • The theme can also define the music, lighting, and wait staff uniforms • Can be accomplished for any meal period but lends itself best to lunches and dinners
• 58.
  Consider these points •Offer dishes with different principal ingredients • Offer foods cooked by different methods • Offer foods with different colors • Offer foods with different textures • Consider the costs • Remember everything offered should be within the budget
• 59.
  Designing the buffet •After the Theme is Set – Allocate space in the garden, patio, or other space provided – Depending on the function , there must be space for bars, a dance floor, a stage, a podium, and equipment – The number of diners is critical – As a rule, a single sided buffet can comfortably serve 50-75 people
• 60.
  • After theTheme is Set – If you have more than 75 people you should have two service lines – The use of stations or groupings of similar menu items in different areas is also a consideration
• 61.
  Arranging the buffet •Consider These Items – Flow – Spacing – Reach – Accompaniments – Centerpieces – Decorations – Labels
• 62.
  Arranging Food on ServingPieces • Hot food will be presented in chafing dishes while room-temperature foods are placed on platters, bowls, mirrors, or trays • You have to consider the food on trays, platters, and bowls for – Height – Pattern – Color – Texture or shape – Negative space
• 63.
  Presenting and maintainingthe buffet • A common problem is overproduction • As a simple rule, one pound of food per person is far from foolproof but is a starting point • Entrée item - 6 ounces • Starch - 4 ounces • Vegetables - 4 ounces • Accompaniments – 1 to 2 ounces • Dessert - 2 inches (Depending on the kind of dessert)
• 64.
  Buffet equipments • TableSettings Dinner plates Bread plates Salad plates Water glasses • Buffet Equipment Plates Silverware rolls Bread Basket Chaffing Dishes Fuel cells for chaffing dishes Lighter or matches for fuel cells Tongs Serving spoons
• 65.
  • Serving Equipment Servingtrays Bus tubs Water pitchers • Spatulas Cutting board (for beefs, hams, turkey) Sharp knife for cutting Rags (for spills) Decorations (seasonal flowers, etc.) • Coffee/Beverage Station Air-pots for coffee, decaf and hot water Water pitchers Iced tubs for soda, juice and other cold drinks Drinking straws Drink stirrers Cocktail napkins Coffee cups Water glasses Basket of assorted teas and or hot cocoa Basket of sugar packets Small wastebasket
• 66.
  Additional Items forOff-Premise Catering Cambro- An insulated container that keeps food hot or cold Garbage bags for dirty linen Extra bus tubs for dirty dishes Disposable containers for food storage (if you are keeping it or the customer intend to keep leftovers). Plastic wrap Tin foil Extra serving utensils Jugs of water- if no running water is available at the site Hand sanitizer Extra cleaning rags or paper towels
• 67.
  Check list What weneed to know: • What type of event are you having? (Baby shower, business meeting, reunion, wedding rehearsal dinner, etc.) • How many guests will be attending? • Any special needs? (Vegetarian, allergies, etc.) • Do you need a dessert provided or a section set-up for a dessert? • Do you need any meeting tools? (Screen, extension cords, etc.) • One check, separate checks
• 68.
  Par stock • Generallythe park stock is kept in mind to run the operation smoothly. • Linen: 3: 1 • Cutlery: 3:1 • Glassware: 3:1 • Crockery: 3:1 • This is the basic criteria of keeping the par stock, but generally for the small equipment like tea spoon and tea cups the par stock is kept minimum. • Equipment Supplier Name: • Glassware: Spriegel, ocean • Dishwasher: Hobart • Cutlery: