Transcript The Banquets Dept. ppt.

Hotel Food & Beverage
The Banquet Department
Risa McCann
1
Hotel Food and Beverage Services
• Most lodging properties offer some kind of
food and beverage service
• They range from simple offerings of coffee and
sweet rolls in the lobby to a full-service finedining restaurant
2
Organization
• Some hotels have a full-service restaurant that
is independent of the hotel
• Many hotels manage their own foodservices:
cocktail lounge, a full-food service dining
room, a banquet department and room
service
3
Organization cont.
• The manager in charge of all the food and
beverage services in the hotel is call the Food
and Beverage Director
• The Food and Beverage Director is usually
responsible for five departments: beveragescocktail bar, dining room, kitchen, banquets
and room service
4
Organization cont.
• The hotel restaurant dining room usually
offers 3 meals a day and is open 7 days a
week.
• In the hotel the Executive Chef will be
responsible for all the food services in the
hotel (dining room, coffee shops, snack shops,
banquet, and room services.)
5
Banquet Department
The banquet department handles all special
food events at a hotel.
A banquet is food served in honor of a special
occasion. Banquets are also known as
Receptions or Functions.
There are two types of banquets:
Business Banquet
Social Banquet
6
Banquet Department
Business banquets are often planned
during conventions and business meetings.
During a convention, banquets are held for
business meetings, awards ceremonies,
receptions, networking, and socializing.
7
Banquet Department
Social banquets are held for a variety of
celebrations. Weddings, bar and bat mitzvahs,
special birthdays, anniversaries, graduations,
school/family reunions, proms, and charity
events are commonly celebrated by a banquet
at a hotel.
8
Booking a Banquet
A banquet is booked through the Sales
Department of the hotel.
The Sales Department is sometimes called
Sales and Marketing or Sales Catering.
Banquet customers are known as Clients
Catering Manager works with the clients to
plan and arrange for the details of the event
9
Single Event Banquet
In a Single Event Banquet, the purpose is the
banquet.
Single events usually do not require sleeping
rooms. These events are booked by the
Catering Manager.
Single events can be business or social
10
Meeting Banquet
In a Meeting Banquet, the banquet is a
part of a larger event, such as a
convention or conference.
The larger event requires sleeping rooms
and meeting rooms, as well as one or
more banquets during the convention
Banquet Manager will work with the
group to plan and provide the banquets
11
Booking a Banquet
• The Catering Manager for single events
and the meetings and Banquet Manager
(for Conventions) meet with their clients
to work out all of the details.
12
Booking a Banquet
• One of the jobs of the Sales Dept. is to sell the
hotel’s meeting and banquet services to
professional associations and to the general
public.
• Cold Calls are made to businesses and
associations offering the hotel’s banquet
services
• In order for a banquet to take place, the hotel
needs to know all of the details of what the
client wants.
13
Booking a Banquet
• Once these decisions have been made the
hotel representative will write up a banquet
order form for each banquet.
• The Banquet Event Order (BEO) is a written
record of all the decisions that have been
made about what the client wants during the
banquet.
14
Booking The Banquet
The details recorded on the BEO include:
The number of people
Time of banquet
Type of service
Choice of foods
Beverages
Timing of courses
Room setup
Décor
Audiovisual needs
15
Banquet Event Order - BEO
• A copy of this order is then sent to the Food
and Beverage Director (head person), the
Executive Chef (head of kitchen staff), the
Beverage Manager (head of alcohol and
beverage service) and the Banquet
Manager/Catering Manager.
• All the members of the food and beverage
division must work together to make the
banquet a success.
16
Banquet Event Order
• Daily BEO meetings are held in each
department to go over the Banquet
Event Orders, make plans and handle
changes
17
Banquet Department Staff
• Once the Banquet Event Order (BEO) is
submitted to the Banquet Manager/Caterer,
the Banquet Department is responsible for
making sure that all the details are handled
and that the banquet runs smoothly.
• The staff includes the Banquet Manager, setup
staff, servers, and audiovisual staff.
18
Banquet Department Staff
The Banquet Chef is a critical part of the
team; however, he or she is technically part of
the kitchen staff.
19
Banquet Chef
The Banquet Chef is responsible for feeding
all large groups in the hotel.
They also prepare any show pieces such as ice
sculptures and Garde Manger.
Banquet sizes can range from 30 – 3,000
people. The average is 250.
20
Banquet Chef cont.
• The Banquet Chef supervises the organization,
preparation, and timing of the banquet
service.
• The number of Banquet Chefs depends on the
number and frequency of banquet functions
at the hotel.
21
Banquet Manager
• The Banquet Manager is responsible for:
 Making sure that all aspects of each banquet run
smoothly
 Making sure the instructions from the sales dept.
and clients are carried out
 Hire and schedule workers; the # of workers
needed varies with the number of
banquets/conventions scheduled.
22
Banquet Manager cont.
Responsibilities cont.
 Make sure the client does not have to worry
about anything related to the event
 Preparing a timeline for the event. The
timeline is helpful to make sure that all tasks
are performed in a punctual manner.
23
Banquet Dept. Staff
Banquet Setup Staff is responsible for:
• Moving and arranging the room dividers,
tables, and chairs
• Setup staff will get a room diagram that shows
them where all the items belong
• Often the same ballroom must be rearranged
several times a day to meet the needs of
several different meetings or banquets
• They are also responsible for takedown and
cleanup
24
Banquet Department Staff
The banquet servers are responsible for:
– serving food and beverages during the
banquet
– they set the tables before the banquet
– they are often asked to handle last minute
requests
– for foods it is “Serve left, clear right”
– beverages are refilled from the right
25
Banquet Dept. Staff
Hotels often use an outside audiovisual company
to handle all the audiovisual needs.
Sometimes there is an in-house audiovisual
manager.
They are responsible for:
Projection screens
Overhead
Data projections
Microphones
Public address system
Music equipment
26
Types of Service
There are four styles of service
–Standing buffet
–Seated buffet
–Butler passed-items
–Seated banquet
27
Types of Service
• Buffet is the general term used for meal
service in which the food is set out on tables
and guests help themselves.
• The location in the room where food or
beverage is found is called a station.
• There can be several stations depending upon
the menu being served
28
Standing Buffet
• Standing buffets are designed so that people
will socialize.
• The food served is finger food, that is, food
that is easy to eat with your fingers.
• Ex. cheese and crackers, vegetables and dips,
cocktail hotdogs, canapes
29
Standing Buffet
• Usually food stations are scattered around the
room to encourage mingling
• Usually there are no tables or chairs, or maybe
a few scattered around the edges of the room
30
Seated Buffet
• At a seated buffet, tables are set and guests
choose or are assigned to table.
• Guests serve themselves from a buffet table,
then return to their seat to eat.
• They range from simple lunch to an elaborate
dinner.
31
Butler Passed-Items
• The passed-items event is a type of
standing buffet.
• Servers walk around the room with food and
beverages on trays
• Food served is finger foods
• Ex. Miniature quiches, potato pancakes, fancy
hors d’oeuvers
32
Seated Banquet
• At a seated banquet tables are set and guests
choose or are assigned a place at a table.
• Servers serve all parts of the meal. Usually the
food is plated in the kitchen and brought to
guests by servers
• Everyone eats at the same time.
• Most inexpensive form of service, portions are
controlled by staff,
set # served
33
Décor and Table Setting
• The theme of the event and the color scheme
are usually chosen by the client, with advice
from the catering or meeting and banquet
staff.
• Buffet table and food stations are decorated
to make the food look appetizing.
• Great effort is devoted to table décor.
34
Décor and Table Setting
• Many banquets have elaborate centerpieces
that match the theme of the event.
• Table linens such as tablecloth, napkins and
table skirting also add to the ambiance of the
room.
• Skirting is a table linen placed around the
buffet tables to hide the table legs, power
cords, etc.
35
Décor and Table Setting
• White skirting is used for weddings, silver
skirting is used for anniversaries and New
Year’s celebrations and colorful is used for
holiday and birthday parties.
• Linens must be cleaned and properly ironed.
• Place settings are designed based on the
menu that will be served.
36
Décor and Table Setting
• Flatware (knife/fork/spoon), glassware, and
plateware (plates/bowls/salad plates) should
be chosen that match the food that will be
served.
37