BANQUETA 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.DESINGED BY Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: skihm86@yahoo.com , balhara86@gmail.com linkedin:-in.linkedin.com/in/ihmsunilkumarfacebook:www.facebook.com/ihmsunilkumarwebpage: chefsunilkumar.tripod.com

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 functionsLuncheonsDinnersWedding breakfastsWeddingsCocktail partiesTea partiesDancesAnniversariesConferencesFORMAL (Banquets)Buffet ReceptionsSocialConferencesPublic RelationsDinnersLuncheonsReceptionsCocktail partiesCharity dinnersPolitical conferencesTrade union meetsTraining seminarsSales conferencesAcademic conferences

Press launchesFashion showsExhibitionsDealers meetingsSeminars

F & B DirectorF&B ManagerBanquet Sales ManagerAdmn. StaffBanquet Head WaiterBar StaffHead Wine WaiterService StaffCasual StaffPortersBanquet Manager

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. Banquet Sales

SALESFor 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 includesLocation 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.DJs, bands, presenters, toast masters etc.Meal packages, service methods available.Car rental, bus services, business services, restaurants, fitness and leisure facilities.Standard terms and conditions of bookings.

Booking ProcedureThe basic information to be recorded isDate and time of functionClient detailsType of functionLocation of function within establishmentFood and beverage requirementsService methods (wines/drinks included/excluded)No. of people attendingTable planPrice chargedInclusive of cash bar and winesProvision of guests with special needsAdditional charges for equipmentsContractual requirements (deposits, advance)Overnight accommodationList of toastsDate for final inspection visit by clientFloral dcor for tables, rooms, receptionTelephonesSecurityLecternMarketingSecretarial facilitiesAudio-visual equipmentPhotographerPlace cardsSpecial liquor licenceEntertainment licencesSign postingSeating planCar parkingPrivate barCloak roomFunction cancellation policies

DESINGED BY Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: skihm86@yahoo.com , balhara86@gmail.com linkedin:-in.linkedin.com/in/ihmsunilkumarfacebook:www.facebook.com/ihmsunilkumarwebpage: chefsunilkumar.tripod.com