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Special Functions. Chapter 11 Highlights. Special Functions. Banquets are ceremonial, or in honor of someone or some occasion Proper planning is critical to success Types of Catering On premises Off premises Restaurant with full catering services Restaurant with limited catering service.
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Special Functions Chapter 11 Highlights
Special Functions • Banquets are ceremonial, or in honor of someone or some occasion • Proper planning is critical to success • Types of Catering • On premises • Off premises • Restaurant with full catering services • Restaurant with limited catering service
Advantages of Catering • Sales are booked in advance • Guest count and menu are known in advance • Cash Deposit • Portion and Cost Control • Labor Control • Reduced Inventory Costs • Accurate forecast and profit • Use of facility at off hours • Introduction to new guests
Styles of Service Used in Catering • American (Plate) • Russian (Platter) • Butler • Buffet • Combination of Styles
Plan Ahead in Catering • Menu and Floor Plan • Number of Tables • Cover • Number of Staff • Sequence of Events • Mise en place • Specific pointers
Staffing and Setting Up a Banquet • Total Staff needed depends on • Style of Service • Number of Guests • Thumb Rules • American Service - 1 to 20 • Russian Service- 2 to 30 • Buffet Service- 1 to 30 • Cocktails- 1 to 30/40
Staffing and Setting Up a Banquet • Room Layout depends on • Type of function • Size and Shape of Room • Number of Guests • Client Preference • Thumb Rules for Room Layout • Round Tables are better • Sit down- 1 guest 12 to 15 square feet • Buffet - 1 guest 10 to 12 square feet
Staffing and Setting Up a Banquet • Seating Chart is always a good idea! • Plan for extra guests • approximately 5 to 10 %
Decorations • Flowers Below or Above eye level • 8 inch thumb rule • guests take decorations at the end • Take Care with Candles
Bars in a Banquet • Open Bar or Cash Bar • 1 bartender to 50 guests • Duration of bar depends on guest plan
Timing a Banquet • You need a schedule of events • Manager’s job is to follow it • e.g. Feed the band early so they can play at the right time • Preset waters and bread can save time
Platter Service in a Banquet • Show Platter to Guest and Host • Left hand from guest left, elegantly place whole portion • Protein at 6 o’clock • Know number of portions on platter • Use Clean spoon and fork • See Platter rules page 188
Buffet Service in a Banquet • Incorporate Different Styles of Service • carver • pour coffee at the table • salad buffet, self-serve • Incorporate Different Heights and Use of Linen • See page 190
Summary • Banquets can be very profitable. • Timing is very important • Many styles of service can be used