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: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

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.

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.

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 hotels own staff or employed on casual basis.

Types of functions
FORMAL
(Banquets)
Luncheons
Dinners
Wedding breakfasts

Social
Dinners
Luncheons
Receptions
Cocktail parties
Charity dinners

Buffet
Receptions
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
Dealers meetings
Seminars

F & B Director

F&B Manager
Banquet Sales
Manager

Admn. Staff

Banquet Manager

Head Wine
Waiter

Banquet Head
Waiter

Bar Staff

Service
Staff

Casual Staff

Porters

Banquet
Sales
Banquet Sales is the backbone of banqueting.
Objective: To sell the function catering facilities. It is responsible for the hotels sale
portfolio and the clients 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 dcor
Filing all minute details in FPs.

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.

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 dcor 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

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: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com