thematic banquet planning

7/29/2019 thematic banquet planning

1/70

design to evaluation

John D. Navarro


2/70

is a meal that has a menu preselected by

the client for all the guests attending the

event INSIDE the food service facility ( hoteland restaurant), while bringing the food andservice to the guests venue, is calledcatering.


3/70

Allows the client/s to invitea large group of people

without the necessityplanning, buying, cooking

and serving food.( evencleaning)


4/70

1. Commercial

2.Institutional


5/70

Starts with a Good Planning+ Good Menu

+ Good Location

+ Effective Coordination

_____________________

= A Successful Banquet


6/70

Site

Theme

Hospitality

Dcor Programming/Entertainment

Technical

GraphicsOperations

Health and Safety

Legal


7/70

Brainstorm Plan

Prepare & ProduceImplement

Evaluate & Preserve


8/70

Site- Where should the event take place? size, capacity, movement, accessibility and cost

Theme- Is there an image or message that should beassociated with the event?

Hospitality- What food, beverage and added touches can

be incorporated into the banquet event?

Dcor- What visual enhancements can be added to the thebanquet event?


9/70


10/70


11/70


12/70


13/70


14/70


15/70

1.Must satisfy guests

expectation.

2.Must attain MarketingObjectives

3.Must help achieve QualityObjectives

4. Must be Accurate


16/70

1. Facility Lay out and Equipment

Space

Equipment AvailableWork Flow

Efficiency


17/70

2. Available Labor

Number of Employees

Required SkillsTraining Program/s


18/70

3. Ingredients

Standard Recipe

Availability of the Ingredients required

during the life span of the Menu.Seasonal Ingredients

Cost

Miscellaneous Cost ( Freight Charges,Storage, etc.)


19/70

4. Service Equipment

carving utensils, trolleys, gueridon, salad

bowls, suzette pans, souffle dishes, souptureens, large wooden salad bowl,

rechaud, Voiture (heated cart for servingroasts) and, etc


20/70

Appetizers

Salads

Entrees

Starch items (potatoes, rice, pasta)Vegetables

Desserts

Beverages


21/70

A table d'hte (a complete meal for oneprice)

A la Carte (items are listed and priced

separately)Combination (combination of the table

d'hte and a la carte pricing styles)

Fixed menus: a single menus for several

monthsCycle menus: designed to provide variety

for guests who eat at an operationfrequently - or even daily


22/70

Breakfast

(offers fruits, juices, eggs, cereals, pancakes,waffles, and breakfast meats)

Lunch

(features sandwiches, soups, salads, specials;usually lighter than dinner menu items)

Dinner

(more elaborate, steaks, roasts, chicken, sea

food and pasta; wines, cocktails, etc..)


23/70

Childrens

Senior citizens

Alcoholic beverage

DessertRoom service

Take-out

Banquet

California (breakfast, lunch and dinnermenu items on one menu)

Ethnic


24/70


25/70

To encourage a healthy, informal

interaction among your guests, a casual

buffet creates the ideal atmosphere. Be ita cocktail party, a press function or even a

business get-together, this buffet style will

never cease to entertain your guests.


26/70

When the occasion demands a formal

banquet requiring protocol, there is nothingto match the magnificence of a 'Sit down

silver service'. It includes a 3 or 4 course

meal in a fine livery with a special brigade

service in attendance forcorporate heads.


27/70

When the evenings involve cocktails followedby dinner, this arrangement proves to be themost convenient. If you like, you can grouppeople the way you want to, by placing namecards at each place on the table. So, if it's acompany meeting involving dinner, a staffget-together, a semi formal function or aprivate party that carries on till the weehours of the morning, a Sit Down Buffetarrangement seems feasible.


28/70

When your client decides to throw a partyplaying around a definite theme, thisbanquet style fits the bill. Whether itrevolves round a romantic evening, exploresthe various shades of the Disney world oremulates a gala Carnival, etc.


29/70


30/70


31/70


32/70


33/70

THEATRE STYLE

Suitable for functions with speakers addressinga gathering. Accommodates larger number ofpersons sitting close together with aisles

permitting AV projections and movement ofaudience. Suits lectures, presentations,

fashion shows, general body meetings andaddresses.


34/70

CONFERENCING

The two self explanatory conference styles i.e. the'U' Shape, and Rectangle Shape have existed notonly through the corporate era but the variations

have been used for millennia in courts andreligious aids meetings. Depending on the number,

the closeness required and movement ofmessages/documents/services, an appropriatearrangement can be chosen. At a suitable location,according to the requirements of the Corporate, a

computer can be arranged to help in thepreparation of the minutes and maintenance ofrelevant data. Placards and adequate stationary

may prove to be advantageous and are highlyrecommended.


35/70

WORKSHOP STYLES

This style has tables placed in an arrangementto form small discussion groups and work

groups. It varies from the classroom style by

enabling an interactive session where theemphasis of the participant shifts from thepodium to one another. It is ideal for

workshops, trainings, discussions and other

activities involving teamwork.


36/70

CLASSROOM STYLE

A variation of the theatre, accommodating aless number of people on account of writingtables, personalised reserved spaces withplacards for participants, can generate an

ambience of intense and diligentparticipation. Ashtrays, table stationery andmicrophones can add to the comfort andidentification with the event. Extremelysuitable for sales review meetings, pressconferences, training sessions, dealermeetings etc.


37/70

Graphics- What graphic components can be usedto attract attendees, organize operations,instruct and direct attendees, and facilitateother components?

Marketing materials, operational printedmaterials, signage, support documents

Operations- What human resource and materialsare required for banquet administration andexecution?

Staff and volunteers, vendors and suppliers,financial management, policies and procedures,contingencies, inventory control, operationsmanual.


38/70

PodiumsLecternsBlackboards/Flip Chart Board/ White BoardRaised Platform

Conference KitsBanner & BackdropsTent cardsSimultaneous TranslationVideo Coverage / Audio RecordingPhotographersReception HostessesFloral DecorationsSpecial Security


39/70

Overhead Projector

Slide Projector

Video ProjectionPanaboardData ProjectorLCD Projector

Direct ProjectorSpot Lights on stand

TV/VCRComputers


40/70

AUDIO EQUIPMENT

Cassette/ Tape Recorder

AmplifiersMicrophones

Cordless Microphones

Telephones


41/70

The following are the special services offered:

Conference kits with the company logo embossedSpecial working lunch menu to cater to various individualtastes.

Special ambience by way of music or light entertainment,to provide a welcome break.

Helpful hostesses to welcome and escort guests.Special effects for product launch like life size models of

the product and the special display boards.Facilities to make banners and backdrops of your choice.

Special theme for parties, be it ethnic or westerndepending on your requirement.

Cookies, mint and chocolate platters on the table.Personalized stationery, match boxes, pencils and pads.

Telephone with local dialing facility.Running tea/Coffee counter throughout the event.


42/70


43/70

Six hours goes by in a flash

Use the schedule to

List all activities

Estimate how much time each activitywill take

Determine how many things you can do

Determine what you can do concurrently

Use an MC to keep things runningsmoothly or a professional eventorganizer.


44/70

Can serve as your stage managerand keeps banquet on schedule

Should be personable and adecent public speaker

Must have a good sense of

humor


45/70

Outline sequence of event activities and

locations (consider crowd movement)

Develop a risk management plan

Identify and analyze possible event risks

Create action plans to reduce or eliminate

these risks.

Identify event contingencies and developaPlanB

Identify and examine what ifthen

situations like inclement weather,etc.


46/70

Establish event timelines for all relevant

banquet event activities What tasks need to be accomplished?

Who will be responsible for them?

When do they need to be completed?


47/70

Site

Theme

Hospitality

Dcor Programming/Entertainment

Technical

Graphics

Operations

Health and Safety

Legal


48/70

Arrange and coordinate for attendance ofsecurity and medical services, if appropriateDevelop plan for security, loss prevention

and medical servicesOutline fire prevention and response processDevelop an event day communication plan

Select a primary point of contact (location)

Gather communication equipment Establish communication process Prepare &

Produce: Health & Safety


49/70

Develop a plan for sanitation includingrestrooms, waste management and

recyclingEstablish utility sources and

requirements (power, fuel, water) Establish parking and transportation

requirements


50/70

Acquire all necessary legalelements including,

insurance, permits,licenses,

waivers, releases andcontracts


51/70

Set up banquet venue withequipment, dcor, supplies and

signage

Conduct sound and equipmentchecks

Set up entertainment and activities

Set up registration, if applicable

Follow your production schedule


52/70

Evaluate event success based on feedback

from a variety of sources, perform an

event debriefing and determine event goal

fulfillment, re-examine the final budgetGather all documents, materials and

photos to store for future use.

Its not over yet!


53/70

Survey attendees, if appropriate

Send thank you notes to staff,

volunteers, vendors andstakeholders

Finalize billing and prepare finalbudget.


54/70

Conduct event debriefing to

determine strengths or waysto improve in the future.Collect and organize event

documents, photos andmaterials to preserve event.


55/70

Complete!


56/70

THANK YOU!


57/70


58/70


59/70


60/70


61/70


62/70


63/70


64/70


65/70


66/70


67/70


68/70


69/70


70/70

Date post:	04-Apr-2018
Category:	Documents
Upload:	john-navarro
View:	216 times
Download:	0 times

thematic banquet planning

Documents