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    Banqueting 1

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    Vittha Nova
    The document discusses the banquet department of a hotel's F&B department. It describes the key roles and responsibilities of banquet sales and operations, including organizing events, menu planning, room setup, and banquet checklists. Various types of events, menus, room configurations, and service styles are also outlined.

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    © All Rights Reserved
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    Banqueting 1

    Uploaded by

    Vittha Nova
    2K views22 pages
    The document discusses the banquet department of a hotel's F&B department. It describes the key roles and responsibilities of banquet sales and operations, including organizing events, menu planning, room setup, and banquet checklists. Various types of events, menus, room configurations, and service styles are also outlined.

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    banqueting 1.ppt

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    The document discusses the banquet department of a hotel's F&B department. It describes the key roles and responsibilities of banquet sales and operations, including organizing events, menu planning, room setup, and banquet checklists. Various types of events, menus, room configurations, and service styles are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    2K views22 pages

    Banqueting 1

    Uploaded by

    Vittha Nova
    The document discusses the banquet department of a hotel's F&B department. It describes the key roles and responsibilities of banquet sales and operations, including organizing events, menu planning, room setup, and banquet checklists. Various types of events, menus, room configurations, and service styles are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 22

    FB 2 THEORY

    BANQUETING
    TEAM F&B LECTURES
    WHAT IS BANQUET DEPARTMENT?

     Banquet is department or section


    within F&B department that handles
    groups of customer for their functions
    or activities.
    BANQUET AREA
     A. BANQUET SALES C. BANQUET ACTIVITY
    Organization Chart
    Type of Event
    Banquet Sales Kit
    Office Facility Type of Menu
    Administration Flow Chart Type of Set up
    Check List
    B. BANQUET OPAERATION
    Type Of Service
    Office
    Banquet Store
    Equipment
    Supporting Storage
    A. BANQUET SALES
     1. Organization Chart

    Banquet Manager

    Secretary

    Banquet Sales

    Typist
    2. Banquet Sales Kit
     A. Function Room
    B. MENUS

    Breakfast
    Cocktail

    Coffee Break
    Lunch

    Set Menu

    Dinner
    Buffet
    CONTINUE........

     Type of Room Rates


     Hotel Facilities

     Information about the vicinity :

    Hospital, Train/Bus Station, Other Transportation,


    Super Market, Restaurant & Bar, Entertainment,
    Amusement, Theatre/Movies, Airport, Map,etc.
    3. Office Facilities
     Telephone and Fax (and Photocopy)
     Email/Internet
     Banquet Event Board
     Banquet Reservation Book
     Computer with Special Program
     Banquet Event Order
     Filling for Letters
     Typewriter / computer
     Working Desk & Chairs
     Sofas for customer
    4. Administration Flow Chart
     Reservation : Direct, By Phone, By Mail
    (Fax/Internet)
     Blocking on Banquet Event Board
     Sending Proposal Letter
     Discussion : Bargain, Ideas,etc.
     Confirmation Letter
     Guarantee Letter
    CONTINUE.......

    Banquet Event Order


     Send to all department :
     Number Event Order
     Day/Date
     Contact Person
     Name of Company
     Address
     Phone/Fax
     Billing Address
     Minimum/Maximum no. Of person
     Type of Function
     Kitchen (menu : main kitchen,pastry,etc)
     Bar (Beverages)
     House Keeping (Houseman : Cleaning the function room & Laundry)
     Flowershop : Flower arrangement
     Engineering : Sound system, Music,etc
    CONTINUE....

     Security : Parking and Guards


     Accounting : Credit Manager, Billing Instruction,
    purchasing, store, account receivable.
     Front Office : Information, concierge, sign board,
    cashier, billing, deposits, regitration, discounted room
    rate, .
     Banquet operation : Set up
     Personnel : Daily worker
     Memorandum : Adjustment
     Billing : Sattlement
     Thank you letter : Souvenir
    C. Banquet Operation

     1. Office : Banquet event board, telephone, lockable


    cupboard, shelves.
     2. Banquet Store : Linen, Heavy duty equipment
     3. Banquet Equipment :
    Table Cloth, skirting, napkin, banner, backdrop.
    Tables : Round table, Rectangular, Square,
    Quarter/corner, half moon, Croissant/serpentine,
    chairs, trolley, stalls, pedestals, stage, dance floor,
    red carpet, standing ropes, Podium/Lectern, Gong,
    Hammer, Garuda, Photos of President & Vise President,
    Indonesian Flag, Flag Poles & Stand, Table Number,
    Ashtray, Salt & Paper shaker, etc.
    CONTINUE....

    4. SUPPORTING STORAGE
     A. Stewarding :

    Chinaware, Silverware, Glassware, Chaffing


    Dishes, Soup Tureen,etc.
    B. House Keeping
    Linen (skirting,Table cloth,etc)
    C. Flower shop : Flower Vase
    D. Engineering : Sound system
    E. Bar : Beverage
    F. Concierge : Sign Board
    CONTINUE........

    C. BANQUET ACTIVITY
     A. TYPE OF EVENT :
    Meeting, Gathering/Party, Dining, Exhibition
    B. TYPE OF MENU :
    Buffet Menu, Set Menu, Cocktail Menu,
    Coffee Break Menu
    C. TYPE OF SET UP
     MEETING : U Shape,
    Classroom Style, Theatre
    Style, Block Style.

     Gathering/Party : Stalls,
    Buffet.

     Dinning : Block Style,


    U Shape, Round Tables

     Exhibition
    SET UP LAY OUT
     D. BANQUET CHECKLIST
     Should cover all aspect such as :

     Event Order No., Bar Counter, Buffet Set Up,

    Decoration, Entrance, Sign Board, Sound system,


    Staffing, stewarding, table set up, etc.
    CONTINUE....

     E. TYPE OF SERVICE

    AMERICAN SERVICE

    ASSISTED SERVICE

    SELF SERVICE
    HOW TO HANDLE BOOKING A
    FUCNTION?
     1. TYPE OF FUNCTION
     2. DATE
     3. TIME
     4. NO. Of COVERS
     5. PRICE
     6. MENU
     7. WINES
     8. TYPE OF ORGANISATION
     9. TABLE PLAN
    OTHER INFORMATION continue...
    > GUEST NEEDS FOR FUNCTION :
     TOASTMASTER

     BAND,CABARET,DANCING

     PLACE CARDS

     SEATING PLAN

     TYPE OF MENU

     SPECIALIST INFORMATION : VEGETARIAN,etc

     WINES
    HOW TO SET UP THE FUNCTION ?
     1. TABLING DEPENDS ON :
     - HOST’S WISHES, NATURE OF FUNCTION, SIZE
     AND SHAPE OF ROOM, NUMBER OF COVER/
     SPACING.

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