BANQUETING

 Kemampuan untuk melaksanakan

seluruh proses dalam menggorganisasikan
acara dan memastikan acara berjalan
sesuai dengan kebutuhan tamu yang telah
disepakati.
Aspek  Keakuratan dalam mempresentasikan
informasi acara dan kemampuan dalam
kritis membuat jenis layanan yang dapat
diciptakan sesuai dengan permintaan
tamu
 Pengetahuan terhadap jenis dan berbagai
layanan acara yang mungkin dibutuhkan.
 Mampu membaca dan menterjemahkan informasi
Banquet Event Order.
 Mengetahui dan mengusai style set up Banquet.
 Mengetahui macam serta fungsi perlengkapan dan
peralatan.
 Mampu menata meja Banquet.
 Mampu memberikan layanan makanan dan minuman .
 Mampu membersihkan/ merapihkan / clear up .
INTRODUCTION :
Banqueting is the term used to describe the service of
special function in an establishment which is separated
from the normal dining service/area found in the
various restaurants within the Hotel/Resort, meaning
a service of special functions for specific group of
people at specific times where food and beverages are
pre selected /determined
Objective
 To identity the organizational chart of Banquet.

 To define the qualifications and duties of the

Banquet section.
 To state the relations existing with other
department.
ORGANIZATION CHART

-SIZE HOTEL
-SCOPE OF ACTIVITY
-MANAGEMENT POLICY
 ORGANIZATION CHART

F&B MANAGER

ASST.F&B MANAGER

OTHER DEPT HEAD OTHER DEPT HEAD

BANQUETE MANAGER

HEAD WAITER
BANQUETE

CAPTAIN BANQUETE

WAITER BANQUETE
BANQUET MANAGER
FUNCTION
 Responsible for overall operation and coordination of the Conference, Banquet and
Restaurant Outlet.
MAJOR FUNCTION
 To assist in the coordination of the Management of Food and Beverage function
throughout the Hotel and maximize the profitability of operations.
 To direct and contribute the activities off all Food and Beverage service in Banquet
Outlet. Ensuring that all areas operate to the required standard.
 To plan, coordinate and execute any promotional activities in relation to Banquet outlet of
responsibility.
 To maintain a high level of managerial presence during service period.
 To attend periodic meetings and to coordination of the Conference and Banquet
Department.
 Supervise work activities of captains, waiters, houseman, etc.
 Schedule personnel required for service.
HUMAN RESOURCES MANAGEMENT

 To assist in ensuring that practices are placed, to facilitate the efficient

and effective staffing of outlet such that financial and service quality
target are achieved.
 To assist outlet supervisor develop and implement strategies and to
reduce staff turnover.
 To work in liaison with Human Resources Department on employment
and other employee related matters.
 To train and develop friendly and professional Service Team.
 To supervise staff scheduling for Banquet, to ensure peak period is
adequately covered and staff productivity is maximize.
 To delegate responsibilities effectively in order to ensure efficient
operations.
 Act as a ‘Hands On’ manager and assist when necessary feedback on
performance, to ensure motivated and progressive team.
 Maintain conducive working environment and establish Good
Corporation or coordinate with all other departments.
 To assign, direct, supervise and train his staff in the proper methods of
food and beverage banquet service.
 To schedule his staff based on the event orders which are published by
the Sales Department.
 Work with the person in charge of the party in setting up the room,
coordinating the set up with Banquet Supervisor and gardener.
 Handles last minute changes and inspects final set up for arrangement
and cleanliness.
 Assumes responsibility for guest compliance with all hotel rules and
policies regarding banquet functions.
 Handles guest complaints in a professional manner.
 Prepares and presents banquet guest checks and signed by guest EO.
 Responsible for proper table arrangements
 Reviews the menu and service for each banquet
with restaurant manager and executive chef.
 Holds meeting and briefing with staff
 Responsible for the performance of his
subordinates.
 Supervises all function within department
 Prepares floor plan, working schedule, job
assignment and checks all Banquet event order
and menus.
 Marketing
Event Order
Bar
Beverage Kitchen
Supply Food Supply

Front Office Security

Information Safety during
event
Banquet

House keeping
Linen supply, Engineering
flower, room Electrical installations
cleanliness

stewarding
Accounting
Material &
equipment supply Payment
KEY POINT

1. Catering is an establishment supplying food &

Service .
2. Banqueting is a part of catering taking care of
pre planned function.
3. A banquet is a party organized in advance by
the host .
4. The organizational chart of the Banqueting
depending of size, the scope of activities and
policy of the management.
5. Banquet head waiter’s role can be compared to
that of “ Operational Manager” because he is
the one who coordinates and controls the
activities banquet staff.
QUESTION
1. What is Banquet
2. What is the different between
Banqueting and Catering.
3. List three points influencing the
organizational chart banquet .
4. What is the reason that the role
of banquet head waiter can be
compared to that operational
manager.
OBJECTIVE

 To identify different types of Function.

 To list different styles of function arrangement
.
 Types of function set up.
 To list banquet material and equipment
 TYPE OF FUNCTION
- Wedding Party
SOCIAL - Birthday Party
EVENT - Graduation
- Charity

BUSSINES - Fashion Show

- Exhibition
EVENT - Seminar, Conference
- Sales Promotion

HOLIDAY - Christmas
EVENT - New Year
- Thanks Giving day

MISCELLANEOUS - Harvest Festival

EVENT - Opening ceremony
- State Banquet
 Set up

Guest Tables
 Buffet Tables
 Decoration
 Host special request ( Stage, Dancing Floor,
Screen, White board,
bar, electrical installation )
 • Tables for put soiled dishes & ashtray.
• Tables & chair for the guest if they are tired of standing
• Buffet tables
Cocktail • Bar counter , cocktail napkin, Round tray
party • Specific request

• Side stand as work station for waiter.

• Tables & chair .
• Fully set up according to the menu.
Sitting
• Specific request
party

• Side stand as work station for waiter.

• Tables & chair
• Buffet tables
Buffet party • Specific request
 • The same with cocktail party
Coffee break

• Cat walk – Fashion show

• Heavy equipment display
• New product show
Exhibition • Handicraft.

• Assembly of persons discuss matter of common important

• Tables & chair
• Glass & meeting utensil
• Specific request
Conference
 • Some people group together for teaching and/ problem solving of
specific topic of interest.
• Tables & chair
• Glasses & meeting utensil
Seminar • Specific request
Factor influencing table arrangement
 The theme of Function
 The wishes of organizer
 The size and shape of Banquet room
 The amount of cover
 The shape of tables available .
 Buffet Table
arrangement

 Hot Dishes
 Cold Dishes
 Decoration
 Number of covers
 Price per cover
 Time of serving
 Location buffet are to be displayed
 Menu & zoning arrangement
 Number, sizes and shape of tables available
 Type of cloth ( color ) desired
 Non edible pieces ( ice carving, butter carving etc )
 Theme
 Atmosphere to support of them
 Banquet Operations: Banquet Room Set-Up
Size Timing

Determined by : Becomes critical when:

number of expected guests the same room to be

used same day for
local fire safety codes /
different functions
ordinances
Two
types and sizes of tables, critical when large evening
chairs, other equipment concerns event precedes following
day’s large breakfast
number of seats per table event in same room
required space for aisles,
dance floors, band stands,
other entertainment, head
tables, etc.
reception / buffet tables
MEETING ROOM STYLE
 Microphone

Screen Sound system

Banquet
material &
equipment

Board

Podium

projector
MOVEABLE STAGE
TABLE TROLLEY
CHAIR TROLLEY
TRAY STAND
 KEY POINT
1. A banquet room well set up will give a great impression to the guest and create
an atmosphere favorable to the host as well as the hotel.
2. Type of banquet can be distinguished from the point of view of :
- Banquet purpose
- The type of service.
3. Based on banquet purposed, the type of banquet are :
- social event
- business event
- holiday event
- miscellaneous event
4. Based on how the guest tackle the job of eating, the type of banquet are :
- standing parties
- sitting parties
5. The set up of the banquet room consists of :
- guest table
- buffet tables
- side stand
- decoration
- host specific request
6. Factor influencing table arrangement :
- the theme of banquet
- the wishes of host/ organizer
- the size and shape of banquet room used
- the amount of cover
- the shape of tables available
7. Buffet table can contain :
- hot dishes
- cold dishes
- decoration
8. The shape of buffet table will be determined by one or more of the following
factors :
- number of service
- size and shape of banquet room and tables available.
- seating arrangement
- occasion
- preferences of the guest
9. The 6 basic shape of table in the banqueting :
- oblong
- round
- half round
- quarter round
- serpentine
- trapezoid
9. Some of the material and equipment most requested by the organizer :
- sound system
- microphones
- screen
- projector
- boards
- writing materials.
10. Some model of the table arrangement are :
- T shape
- V shape
- U shape
- class room
- oblong
- board /oval
1. what are the advantages of well set up banquet room.
2. What are the two points to distinguish the type of banquet.
3. Give explanations of the following terms :
- standing party
- sitting party
- buffet party
- exhibition
- conference
- seminar
4. What does a banquet room set up consist of ?
5. What is the influential factor in the set up the banquet room ?
6. List ten factor that should be remember to plan a buffet effectively
7. List five factor that influence the shape of the buffet table
8. What the material and equipment most requested by the organizer .
Banquet Operations: Profit Opportunities
Well-planned banquets can be profitable!

Banquet menu has higher contribution margin.

- banquets frequently celebrate special events

Forecasting & planning production, service and labor are relatively easy.
- formal guarantee is made
- less likelihood of overproduction of food with subsequent waste

Beverage sales from hosted or cash bars increase profit.

- capable of increasing alcoholic beverage sales

Increasing market share of the Increasing property’s

community’s banquet business profitability
 Banquet Operations: Service Styles
Butler service Appetizers and pre-poured champagnes can be served
by service staff at a reception while guests stand.

Buffet service Quantities of food are pre-arranged on a self-service

line; guests pass along the line and help themselves

Family style Platters and bowls of food are filled in the kitchen and
(English style) brought to guests’ tables

French service Meals are prepared or finished at tableside by service

staff: (e.g., tossing Caesar salad / flambéing entrée)

Platter service Production staff plate food in the kitchen; service staff
bring it to the table to place individual portions on guests’
plates
Plated service Production staff pre-portion food on plates in kitchen;
(American service staff serve to guests
service)
Banquet Operations: Menu Planning
Factors / concerns for planning banquet menus

Guest preferences

Ability to deliver desired quality products

Availability of ingredients required to produce the menu

Production / service staff with appropriate skills

Equipment / layout / facility design issues

Nutrition issues

Sanitation issues

Peak volume production / operating concerns

Ability to generate required profit levels

Banquet Operations: Beverage Functions
Various ways to charge for beverage

Individual Collecting cash or a ticket when each drink is sold

drink price

Charging on a by-bottle basis for each bottle consumed

Bottle charge
/ opened

Per-person Charging a specific price for beverages based on

charge attendance at the event

Hourly charge Charging the host a specific price for each hour of
beverage service

Specific per- Using hours of beverage service;

event charge charging number of drinks / hour X number of guests
Banquet Operations: Banquet Contracts & Billing Policies

Topics in banquet contract

Last date that banquet space will be held without signed contract

Time by when a guarantee of attendance must be received

Cancellation policies

Guarantee reduction policy

Billing: amount & schedule for guest payment

Information about service of alcoholic beverages

Other information applicable to specific event

 To list step in planning a banquet market.
 To describe the way of analyzing the banquet
market
 To describe the way of analyzing the banquet
product.
 To list step in developing a banquet market
program
 Planning the function
market

Determine the banquet market

Analyze the banquet product

Develop the banquet market

Analyzing the function market
Analyze function market
Analyzing function product
- Resort
Type of - Hotel
- Inn
accommodation
- Apartment
- Motel

- No of guest, type of room

- No of guest able to
Size of accommodate ( GIT,FIT)
accommodation - Restaurant seating capacity
- Meeting room availability
 - Airport distance, down
town, other modes of
transportation
Located - Distance to industrial centre
- Major attractions
- How large is the city
- How large neighbor cities
- Closest competitor

- Percentage of repeat
business
- Image hotel in community
How established - Hotel positioning
business - Time of good business
- How much referral business
- what up coming changes
might be affect the business
 -
- Age: old and run down or
modern and clean.
- Condition of exterior, main
Facilities condition entrance, parking area, grounds,
lobby
- Guest room, corridor, public
space
- Interior , mattress , linen, audio
visual, equipment.

- Golf course, swimming, tennis

- Nearby facilities ?
Recreation facilities
- Amusement
offered - Atmosphere ( quiet, fast
moving)
- Natural advantages
 - Menu item, specialties
Restaurant & Restaurant
- Decor, F&B equipment
lounge - SOP
- Entertainment, services

- All department
Service minded the - Employee relation, training.
employee - Organization chart
 - Ideal size and max
size group.
Meeting & conference - Meeting equipment
facilities does hotel - Man power
offered
 Choosing the media and programming the
advertising ( bill board, news paper, radio, television, direct
mail. Novelties ; matches, pencil, key card etc )
 Sales promotion ( credit card, fashion, theatre, ticket etc)
 Showmanship ( Operational handle event, carving dishes,
flambé etc)
 The step of planning in banquet market
- determine the market
- analyze the product
- develop the program
 A study the banquet market will determine
who and where the customer are located,
their economic status and other characteristic
such as nationality backgrounds which might
influence food preference
 what will be determined by analyzing
the Banquet market.
 list some point that help in analyzing the
Banquet market.
 Describe the way to develop Banquet
market