F & B Notes

BANQUET

Banquet can be described as a large gathering of people where arrangements are done for
service of food and beverages. The word banquet means a sumptuous feast or meal. The need
for its origination dates back to such era when it became mandatory to organize a different
setup all together for large groups so that it can be separately looked on. The space constraint
thus can be sorted out by engaging particular big halls meant for the purpose and therefore
the concept of banqueting became popular.

In the modern day scenario banquets are arranged to cater large number of people. It may
be in honor of a visiting guest, dignitaries, birthday or marriage. However the modern
concept of banqueting includes much more. The gathering of people has taken the shape of
conventions, meetings, conferences, b’day parties, reunions, etc & etc.

The importance…

An efficient conference & banquet service is possible only with proper coordination between
banquet office / operations & the kitchen. 80% of the guest who come for conferences are very
particular about the fact that all the details which were mentioned by the catering sales
office/banquet office are carried out effectively & no details are missed out. The guests get upset
in case anything is not done the way requested.

The function categories

Banqueting functions include categories –

 Formal meals – includes lunch, dinner and breakfast.

 Buffet receptions – include functions such as wedding receptions, cocktail party, etc.

 Conferences – include meetings.

 Public relation parties – includes seminars, dealers meetings, exhibitions, product launch
etc.

 Social banquets – marriages, dinners, lunch, cocktail party etc.

Banqueting types
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F & B Notes

From the point of view of operation, banquet functions can be distinctly classified as –
1. Informal banquets
2. Semi-formal banquets
3. Formal banquets
Formal banqueting – In this all degrees of formalities and protocols are maintained and
therefore elaborate arrangements are required to be made. Normally formal banquets are
witnessed in case of Head of states hosting function in honour of visiting dignitaries.
These elaborate arrangements are in advance and everything is preplanned to the last
details. Elaborate seating arrangements are made with predetermined and marked seat
numbers. Seating plans may be given in advance to the guest along with the menu or may
be send with the invitation. The actual plan is as per the ranking and during the final
show one may find tent cards mentioning names of the guest placed in the particular
seating position.
Informal banqueting – In this no set plan of seating is followed. Apart from this no
formality is expected from the guest side in terms of maintaining the protocols. The best
examples are the marriage parties, birthday bash, launch parties etc.
Semi-formal banqueting – In this a part of the function is formal whereas the rest can be
informal in its own sense. For example in a company board meeting the top table can be
arranged maintaining the protocols and ranking whereas the rest of the table could be at
ease with no such arrangement.

SEQUENCE OF FORMAL BANQUETING SERVICE.

 Guests get assembled in the Ante room.

 Small welcome drink or mocktail may be served to the guest in the ante room

 Seating plan is displayed or announced for the guest. Tables are numbered avoiding the
number 13.

 Stewards/ waiters line up behind the head table and other tables.

 Guests are seated and serviettes placed across the leg

 First course is served to the head table followed by the other tables.

 Clearance also follows the same order.

 The subsequent courses take the same procedure.

 Toast may be raised in a break between the courses or it may even be raised at the
beginning or the end of the party.
 Whenever toast is raised it is to be announced by the Toast Master.
2
F & B Notes

 The Toast master is only responsible for the raising of Toast, the rest of all announcement
and are normally carried out by the MOC.

 The service could be a pre-plated service or silver service at times, but strict observance
of the codes is followed.

 All the guest seated in the head table are given the honor of name cards whereas the guest
in the other tables are either numbered or named as per the choice of the party.

 To facilitate the service system different systems are used which can vary from hand
gestures to light signals.

The Banquet department

Therefore the Banquet department can be grossly categorized into –

1. The Banquet sales office
2. The Banquet operations
Lets now understand type of job and the flow of tasks in these two
above mentioned areas.

The Banquet sales office

This mainly deals with –

 Inquiries of the various halls, dates and rates.

 Reservations and cancellations of the functions.

 Finalizing the details.

 Follow ups of the bookings.

 Filling the correspondence.

The Banquet Operations
This mainly deals with –

 Making the Function Prospectus or the FP.

 Hall setup

 Planning and execution of the functions

 Maintenance of the area and equipments

3
F & B Notes

 Coordinating with the chef for the formulation of regular as well as the special menus as
requested by the guest

 Coordinating with the host of the function

 Controlling the operating cost

 Ordering supplies via indenting

 Manpower planning and briefing of the staff

 Monitoring the function

 The final bill making and settlement

Staff organization

Banquet manager

Asst. Banquet manager Banquet Sales Mana

Toast Master Banquet Head Waiter Head Wine Waiter Sales Executive

Waiter

Casual staff

Porters

Banquet manager

4
F & B Notes

He / she hold the full administrative responsibility. He meets the prospective clients to discuss
and finalize the arrangements such as menus, table plans, wines, toast master, costs or any other
special requirements. He then sends all the information in the form of a Memo or formatted
structured Function Prospectus to all the concerned departments like kitchen, housekeeping,
maintenance etc. He takes the overall responsibility for the successful conduction of the function.

Banquet head waiter

Banquet head waiter is in charge of the banquet suits and there organization for various forms of
functions. He is also responsible for arranging and engaging the casual staff to perform the
various bulk jobs of a function. He ensures a proper co-ordination among the staff and the
management so that a good team work can be generated and a perfect service can be delivered to
the guest.

Dispense barman

He is responsible for the proper dispensing of the liquor during the function. He is also
responsible for the allocation of bar stock for various functions, the setting up of the bar, the
organization of the bar, control of stock, stock taking and restocking of the bar.

Permanent waiting staff

These are the people who perform all hands on jobs and do practically the service in the
banquets. They do the mis en place well before the function like laying of the table etc and
perform a effective service during the function.

Casual staff

These are the staff usually hired by the banquet department on daily basis. They should be
picked up carefully as the nature of the job is casual. Normally such staff reports one hour before
the service. They are briefed and then are allotted the respective job. After the service they are
dismissed after paying the daily wages.

Porters

There are always two or three porters employed in the banquet as a great deal of heavy work is to
be carried out in banquets. Heavy items like chairs, tables etc are to shifted everyday for the
purpose of set wherein these porters are of great help.
Booking

By phone

Taking booking…. By written request

In person 5
 F & B Notes

Check diary

Available Not available

Enter in booking diary Refuse politely Offer alternate dates

Send confirmation seeking letter/ deal
letter
Received confirmation
Function
Prepare the Function Prospectus
Prospectus
Circulate it to variousNot received
Include it in Forward Banqueting
confirmation
departments list
1 / 2 days before prepare Function
sheet
Table plan and staff
BANQUET OFFICE OPERATIONS allocation
Inquires are noted in the computer & the halls are blocked tentatively according to the timings
& the date. The unconfirmed function is blocked in green colour & the confirmed function is
blocked in red colour. These bookings are then followed up with the concerned sales office or
the guest directly till it gets confirmed.
When the office personnel is confirming a function, details are noted in a plain sheet. All
questions are asked to the guest as per the Banquet Information Form that nothing is missed out.
Inquiries can be received in the Banquet Office through – email, fax, telephone or personally the
guest coming for a booking or by any of the sales offices.
A Banquet Information Form is mailed to the sales office. This is a checklist of the questions to
ask for a Banquet Function, so that nothing is missed out.
Banquet function details checklist
Contact person at venue:
· Program Duration:

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F & B Notes

· A.M/P.M (coffee) Break:

· Guaranteed no of people: Expected no. of people:
· Seating Arrangement-

q Theatre Style
q Boardroom
q Classroom seating
q U-Shaped seating
q Fish Bone
q Buffet lounge (Informal)
q Round Table cluster
q Other

· Audio visual requirement:

q Overhead Projector
q Slide Projector
q Videoscope
q Screen
q TV/VCR
q Tape recorder
q Microphones
q Hi-Fi Audio system
q LCD

· Head table count: Registration table:

· Signboard to read as :
· Mode of payment (Billing) : Contact Person:
· Address:
7
F & B Notes

We request you to kindly sent us a confirmation letter on your company letterhead to

enable us to send the final bills to your company.

· Menu Details
q Conference menu
q High Tea menu
q By chef
q Cocktails

NOTE : FUNCTION PROSPECTUS FORMAT TO PASTED

LEAVE ONE PAGE

Special Instructions

 Once all the information has been received & the function is clear, the
function prospectus is made. The function prospectus has to be fed in very
carefully as the success of the function depends upon the details, which
are contained in the FP. The FP has four copies, one for Banquet Office,
one for Operation & billing, one for Stewarding & the last for the Kitchen.

 The function prospectus is filed along with all the correspondence in the
daily function folder which is maintained day wise. As & when the FP is
made, the FP is filed in the respective day folder.

 Any correspondence for the future months functions are filed with
remarks & after the hall has been blocked filed in the monthly folder. At
the end of the month the daily folders are removed & the correspondence
in the monthly folders are filed according to the days & the details are
again fed in the computer to start the process of taking out the FP’s.

 The Banquet Information Form has the choice of cuisine offered. Once the
guest’s preference of cuisine is known, the menu is e-mailed for
finalization & then the FP Is made. This is done only if the booking is
from the sales office.

8
F & B Notes

 As soon as the Chef receives the FP in the Kitchen, in case of doubts he

asks the Manager or else his planning starts.

 If it is a Theme Dinner, then planning has to start much in advance.

Decor / props to be organized & ordered. The Manager hands over the
function to the Captain who starts following up on the ordering & the
planning of the function. It is the duty of the Banquet Manager to follow
up from time to time.

 The FP has to be checked by the Catering sales assistant during the menu
briefing with the kitchen Chef. Every possible thing, which is going to
happen in the function, is noted down with the comments of the Banquet
Manager or the Sr. Captain handling the function.
On the day of the function, the Captain meets the host on his arrival & goes through the whole
program once again as in the Function Prospectus. He should reiterate the following parts:-
 Check regarding the timings of the function & go through the whole
itinerary again.
 Reconfirming the menu.
 Get an approval regarding the seating arrangements. Check if any changes are required.
 Check for audio / visuals aids.
 Once the function start the Captain has to ensure full support & co-
ordination from his side for the function.
 At the end of the function, the bill is made & is signed by the host. The Catering
assistant raises a Banquet Challan, which is not a bill, but the guest signs on this Challan,
& then the bill is made & need not be presented to the guest. If the bill has to be settled
then is presented or else sent to the company for collection if the guest is on the credit list
of the hotel.
 If the function is in a plan or complimentary then the KOT is raised for
the plan amount & attached to the waiter’s copy of the F.P & sent to the
F& B Controller.
 The Catering Sales office emails the thank you letters to the guest the
next day to check on if the function was a success. In case of any
grievance the Banquet Office tells the Manager who in turn finds out the
fact. Thus the Guest Recovery is made.

NOTE : BANQUET MENU SHOULD BE PASTED IN THE

JOURNAL
9
F & B Notes

BREAKFAST

CHOICE OF JUICES OR SWEET / SALTED LASSI

CHOICE OF CEREALS
(PORRIDGE / CORNFLAKES)
served with hot & cold milk
CHOICE OF EGG PREPARATIONS
(BHUJIA / SCRAMBLED / MASALA SCRAMBLED)
served with toast, butter & preserves

SELECT ANY ONE FROM A OR B

A
AMERICAN PANCAKES
Served with honey & melted butter

BREAD BASKET ANY THREE

(MUFFINS / CROISSANTS / DANISH PASTRY / CINNAMON ROLLS)

POORI BHAJI
CHOICE OF PARATHA
(ALOO / GOBI / MOOLI / NALADARI)
served with curd & pickle
CHANNA BATURA

SELECT ANY TWO

IDLI
VADA
CHOICE OF UTHAPPAM
(plain / tomato / onion / nilgiri / vegetable)
CHOICE OF DOSA
(plain / masala / onion)
CHOICE OF UPMA

10
F & B Notes

(semiya / rawa)
south indian served with sambar & assorted chutneys
IDDIAPPAM
Served with veg korma
TEA / COFFEE

* THIS MENU IS APPLICABLE FOR ALL PLAN AMOUNTS.

CONVENTION MENU (WORKING LUNCH)

Select any ONE select any TWO

CHOICE OF CREAM SOUP VEGETABLE CUTLET
(mushroom / tomato / vegetable / green peas) POTATO, CHEESE & RAISIN
CROQUETTES
MINESTRONE PANEER PAKORA
TAMATAR DHANIYA SHORBA MYSORE BONDA
VEGETABLE CLEAR SOUP MINI VEGETABLE PIZZA
MYSORE PEPPER RASAM MINI VEGETABLE BURGER
VEGETABLE BIRIYANI
VEGETABLE FLUTAS/
VEGETABLE QUICHE

Select any THREE select any ONE

GREEN SALAD CHICKEN CUTLET

RUSSIAN SALAD KENTUCKY FRIED CHICKEN
(bones)
TOSSED SALAD TANDOORI CHICKEN
COLESLAW MEXICAINE MINI CHICKEN PIZZA
GERMAN POTATO SALAD
MACARONI SALAD CHICKEN BIRIYANI
MAHARAJA SALAD MUTTON BIRIYANI
KOSAMBARI SALAD CHICKEN FLUTAS
POTATO SALAD
ANDALOUSE SALAD

Select any TWO Select any ONE

(sandwich)

CHEESE AND TOMATO FRUIT TRIFFLE

VEGETABLE GATEAUX (pineapple /
chocolate)
COLESLAW GULAB JAMUN
CHUTNEY RASGULLAS
CHICKEN RASMALAI
11
F & B Notes

EGG MOONG DAL HALWA

CHEESE SOUFFLE (lemon, orange,
chocolate)

• THIS MENU IS APPLICABLE FOR PLAN AMOUNT MORE THAN RS 450/-.

• INCASE THE PLAN AMOUNT IS RS 600/-,THE DESSERT IS INCREASED TO 2
&THE NON VEG ALSO TO 2 & VEGETARIAN TO 4.
• THIS MENU ALSO INCLUDES 1 DAL & STEAM RICE

LUNCH / DINNER MENU SUGGESTIONS

(VEGETARIAN BUFFET)

Soups Vegetables Rice

Select any ONE Select any TWO Select any ONE

CREAM OF TOMATO ALOO JEERA JEERA PULAO

CREAM OF MUSHROOM DUM ALOO KASHMIRI MUTTER PULAO
CREAM OF VEGETABLE ALOO CAPSICUM VEGETABLE PULAO
CREAM OF SPINACH ALOO GOBI KASHMIRI PULAO
POTAGE ST. GERMAN ALOO MUTTER VEGETABLE BIRIYANI
MINESTRONE ALOO PALAK ZAFFARANI PULAO
DAL MINT SHORBA SHAKAHARI SANGAM TOMATO RICE
SWEET CORN VEG SOUP NAVARATHAN KORMA COCONUT RICE
VEGETABLE CLEAR SOUP VEGETABLE KOFTA LEMON RICE
HOT ‘N’ SOUR SOUP VEGETABLE JHALFRAZIE MUSHROOM PULAO
VEGETABLE KOLHAPURI NAWABI PULAO

Salads VEGETABLE SHAHI KHORMA

Select any TWO VEGETABLE AUGRATIN
DUM ALOO BHOJPURI Indian bread
GREEN SALAD PUNJABI KADI Select any TWO
TOSSED SALAD GOBI MUTTER
WOLDROF SALAD GOBI GAJJAR SUKHAMAWA ROTI / NAAN / KULCHA
COLESLAW MEXICAINE KADAI VEGETABLE BUTTER NAAN /
PARATHA
GERMAN POTATO SALAD BHINDI DO PYAZA MISSI ROTI / PUDINA
PARATHA
CHAATS (aloo / channa / fruit)
KUCHUMBER Dal Desserts
MACARONI SALAD Select any ONE Select any TWO
MAHARAJA SALAD FRUIT SALAD
KOSAMBARI SALAD DAL MAKHANI FRUIT TRIFFLE
12
F & B Notes

DAL MAHARANI PINEAPPLE GATEAUX

Paneer YELLOW DAL TADKA
MOUSSE DE RUMPOPE
Select any ONE DAL PANCHRATAN CHOCOLATE GATEAUX
RAWAL PINIDI CHOLE SOUFFLE (lemon /
orange / chocolate)
PANEER MATTAR RAJMA MASALA CARAMEL CUSTARD
PANEER MAKHANWALA DAL LASOONI ALMOND PIE
DAL PALAK DATES PIE
SHAHI PANEER MOON DAL NOORJAHANI FRUIT & NUT PIE
KADAI PANEER HARA MOONG DAL RASMALAI
MA KI DAL GULAB JAMUN
MALAI KOFTA SEMIYA KHEER
PUDINA PANEER RICE KHEER
PANEER CHUTNEYWALA GAJJAR HALWA
GIN TRIFFLE PUDDING
MALPUA
SHAHI TUKRA
ADA PRADAMAN
SHIREEN-E-JANNAT

LUNCH / DINNER MENU SUGGESTIONS

(NON-VEGETARIAN BUFFET)

Soups Vegetables Rice

Select any ONE Select any TWO Select any ONE

CREAM OF TOMATO ALOO JEERA JEERA PULAO

CREAM OF MUSHROOM DUM ALOO KASHMIRI MUTTER PULAO

13
F & B Notes

CREAM OF VEGETABLE ALOO CAPSICUM VEGETABLE PULAO

CREAM OF SPINACH ALOO GOBI KASHMIRI PULAO

POTAGE ST. GERMAN ALOO MUTTER VEGETABLE BIRIYANI

MINESTRONE ALOO PALAK ZAFFARANI PULAO

DAL MINT SHORBA SHAKAHARI SANGAM TOMATO RICE

SWEET CORN VEG SOUP NAVARATHAN KORMA COCONUT RICE

VEGETABLE CLEAR SOUP VEGETABLE KOFTA LEMON RICE

HOT ‘N’ SOUR SOUP VEGETABLE JHALFRAZIE MUSHROOM PULAO

VEGETABLE KOLHAPURI ZARDA PULAO

Salads VEGETABLE SHAHI KHORMA NAWABI PULAO

Select any TWO

VEGETABLE AUGRATIN

DUM ALOO BHOJPURI Indian bread

PUNJABI KADI Select any TWO

GREEN SALAD

TOSSED SALAD GOBI MUTTER

WOLDROF SALAD GOBI GAJJAR SUKHA MAWA ROTI / NAAN / KULCHA

COLESLAW MEXICAINE KADAI VEGETABLE BUTTER NAAN /

PARATHA

GERMAN POTATO SALAD BHINDI DO PIAZA MISSI ROTI / PUDINA

PARATHA

CHAATS (aloo / channa / fruit)

KUCHUMBER Dal Desserts

MACARONI SALAD Select any ONE Select any TWO

MAHARAJA SALAD FRUIT SALAD/ FRUIT

TRIFFLE
14
F & B Notes

KOSAMBARI SALAD DAL MAKHANI SHEREEN-E-JANNATH

DAL MAHARANI PINEAPPLE GATEAUX

Chicken / Lamb YELLOW DAL TADKA MOUSSE DE ROMPOPE

Select any TWO DAL PUNCHARATTAN CHOCOLATE GATEAU

RAWAL PINIDI CHOLE SOUFFLE (lemon /

orange / chocolate)

MURGH DO PYAZA RAJMA MASALA CARAMEL CUSTARD

KADAI MURGH DAL LASOONI ALMOND PIE / DATES

PIE

MURGH MAKHANI DAL PALAK FRUIT & NUT PIE

MURGH AFGHANI MOON DAL NOORJAHANI RASMALAI

MURGH HARIYALI HARA MOONG DAL GULAB JAMUN

MURGH MUSSALLAM MA KI DAL SEMIYA KHEER / RICE

KHEER

MURGH KALI MIRCHWALA GAJJAR HALWA

POULET SAUTE CHASSEUR GIN TRIFFLE

PUDDING

PUDINA CHICKEN MALPUA

CHICKEN CHETTINADU SHAHI TUKRA

MURGH HAWA MAHAL ADA PRADAMAN

DUM KA GOSHT

MUTTON KOLAPURI

MUTTON COCONUT FRY Paneer Select any ONE

MUTTON ROGONJOSH PUDINA PANEER Menu includes

GOSHT PALAK PANEER CHUTNEYWALA

BHUNA GOSHT PANEER PASANDA PAPPAD / PICKLE /

RAITHA
15
F & B Notes

MUTTON PEPPER FRY SHAHI PANEER

MUTTON VINDALOO KADAI PANEER

PANEER MATTAR

PANEER MAKHANWAL

PANEER PALAK

MALAI KOFTA

• PLEASE NOTE THAT THIS MENU IS APPLICABLE FOR A PLAN AMOUNT OF

RS 450/-
• INCASE THE PLAN AMOUNT IS RS 350/- THE VEGETARIAN BUFFET MENU IS
APPLICABLE.
• INCASE THE PLAN AMOUNT IS RS 600/-,NON VEG SECTION BECOMES
3,SALADS BECOME 3,VEGETARIAN DISHES BECOME 3 & DESSERTS
BECOME3.
• ALSO NOTE THAT THE BUFFET WILL BE APPLICABLE FOR 15 PAX & ABOVE.

COCKTAIL SNACKS

NON VEGETARIAN

CHICKEN TIKKA DOZEN 150.00

ACHARI TIKKA ,, 150.00
MURGH MALAI TIKKA ,, 150.00
SEEKH KABAB ,, 150.00
CHICKEN PAKORA ,, 150.00
DRUMS OF HEAVEN ,, 110.00
FRIED CHICKEN ,, 110.00
SHAMMI KABAB ,, 120.00

16
F & B Notes

VEGETARIAN

CHEESE & PINEAPPLE STICK DOZEN 60.00

PANEER TIKKA ,, 80.00
PANEER PAKORA ,, 80.00
CHILLI PANEER ,, 80.00
VEGETABLE PAKORA ,, 40.00
VEGETABLE SEEKH KEBAB ,, 70.00
CAULIFLOWER MANCHURIAN ,, 60.00
COCKTAIL MASALA VADA ,, 60.00
VEGETABLE CANAPIES ,, 60.00
FRENCH FRIES PORTION 30.00
MASALA PEANUTS ,, 25.00
CHANNA CHAAT ,, 25.00
SALTED PEANUTS ,, 20.00
WAFERS ,, 20.00

BEVERAGES

AERATED BEVERAGES 25.00

SODA 15.00
CANNED JUICES 75.00
MINERAL WATER 25.00

TAXES AS APPLICABLE

* THIS MENU IS CHARGED AS PER CONSUMPTION.

HI-TEA

17
F & B Notes

Select any ONE Select any TWO

CHICKEN SANDWICH TOMATO & CHEESE

SANDWICH
ASSORTED CANAPIES MINI VEGETABLE BURGER
MINI BURGER (CHICKEN / MUTTON) CANAPIES
CHICKEN PATTIES MASALA VADA
STUFFED BUNS (CHICKEN / MUTTON) VEGETABLE PATTIES
CHICKEN CUTLET VEGETABLE CUTLET
CHICKEN PAKORA MINI VEGETABLE PIZZA
MINI CHICKEN PIZZA VEGETABLE STUFFED BUN
EGG PAKORA MYSORE BONDA
CHICKEN CROQUETTE VEG SPRING ROLL
CHICKEN SPRING ROLL ALOO BONDA
COCKTAIL VADA /
CHUTNEY

Served with tomato sauce, tamarind, coconut & mint chutnies

Select any ONE

PASTRIES (Chocolate, Pineapple)

GULAB JAMUN

KALA JAMUN

PHIRNEE

SOOJI HALWA

SOUFFLE (Lemon / Orange / Chocolate)

CARAMEL CUSTARD

SEMIYA PAYASAM

RASMALAI

MILK CAKE
18
F & B Notes

FRUIT TRIFFLE

MALPUA

SHAHI TUKRA

TEA / COFFEE

* PLEASE NOTE THAT THIS MENU IS NOT INCLUDED IN ANY PLAN AMOUNT &
WILL BE CHARGED AT AN EXTRA RATE ODF RS 100/-+TAX.

19
F & B Notes

Road show/ Exhibition

This is basically a display of a particular product. This may be from the same
company- different types for example range of Akai Tv’s or may be different
company Tv’s displaying their range of products. The set up for all road shows or
exhibitions will differ from product to product. In this sort of an event a hall hire is
charged to the concerned as guests keep coming and going. Their will be an add in
the newspaper regarding the timing of the road show & guests will choose a
convenient time to visit. The hotel high organise a coffee tea service for all the
guests who come in.

Examples
An exhibition of sarees will require a platform or a stage in each stall to display the
entire saree with lot of spotlights so that the colour is not hidden. They will also
require tables behind to store the sarees. One man per counter from the company
as a salesman displaying.

A computer road show will require stalls as in cubicals with spotlights highlighting
the product & a display table with focus light to display the catalogues of the
product. They would also require lot of extension cords to operate the computers &
printers & a three phase power supply available at all times. In these sort of road
shows no one speaks, but each stall has a salesman who takes care of getting the
addresses of the guests who are interested to buy the stuff. These guests are
approached at a later date by the company for sales.

Product Launch

This type of a function mainly is for company who has just launched a new product
in the market. This will mainly consist of a presentation regarding the product to the
dealers. May it be a medical product, toothpaste or a computer or a new toffee. The
presentation will be done by a single person who knows the product well & is
confident of handling the questions which may come up by the dealers.

The seating will necessarily be a theatre style with a visual aid. After explaining the
product, the product is displayed for the guests to see. Spotlights will highlight the

20
F & B Notes

product. The dealers can go see the product & take samples & ask the company
representatives questions regarding the product. A cocktail & dinner will follow this.

This is a very prestigious function for any company. No compromises are generally
made on the quality of the hotel & the food. Usually the best is chosen, as this is a
time for the company to create an image about itself. Bigger the product , the
bigger the type of function & the greater the product awareness in the market.

Seminar

These are basically lectures given regarding a subject. After the researchers do
research on a particular subject, they present the results & what they have found
during the research to the other people in the same field. For example a seminar on
“Cancer” will necessarily have doctors, journalist & druggists attending it. Doctors &
druggists for sharing the knowledge & the journalist for bringing it to the rest of the
world.

This also involves a lot of visual aids & the seating will be either theatre style or
classroom style. In this sort of a conference, there will be a panel of guests who will
be pioneers in the subject & will sit on a stage waiting or present their papers
regarding the subject. Each one of them will present what their views are on the
same subject & then answer to the question asked by the audience.

Press Meet

This is done if a company is making its shares public or a new company is being
launched, so that the press can be called & the vital statistics of the company can
be discussed so that the company is projected through newspapers to the public.

This is a very food way of advertising. To call the press & let the press spread the
word around through newspapers to the other residents of the country. This is a
theatre style of seating , but very small gathering. This might involve a visual

21
F & B Notes

presentation to the press & followed by question answer session by the press
directed to the board of directors of the company.

Political Parliamentary Delegation Meet

This happens when a parliamentary delegation meets the tip officials of a

Government concern or of a company. For example- Parliamentary Delegation of
Railways will necessarily have the Railway Minister of state & the other Cabinet
Ministers & the members working for the railway. They usually meet for a tea
meeting or a luncheon meeting.

The seating is usually two I shapes facing each other. One I shape for the ministers
& the other one for the railways. Each member of the ministry will have a mike &
the proceeding will be recorded. It is a very high profile function with name crds for
each members present in the I shape. The hotel coordinates with organisers
regarding the names & the itinerary of the entire function.

HANDLING A CONFERENCE
REQUIREMENTS FOR A CONFERENCE

 The following should be kept in mind while handling conferences:

 The exact seating arrangement. If possible insist on a seating plan drawing with the
exact head table requirement.

 The stationery requirement.

 The audio / visual requirement. What is the equipment, which the guests are bringing,
or what do they want us to organize. The type of markers they require.

 We must be very clear about the break timings / lunch / dinner etc.....

 We must know whether they require extra cords / pointer / laser pointer /
podium etc...

 We must be clear regarding the nature of the function, whether it is a

road show / exhibition / display / seminar as the requirement for each is
different.

 For e.g. For a seminar, a stage & a podium might be required, for an
exhibition spotlights might be required etc.

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F & B Notes

 It should be clear whether flip chart / white board etc. is required,

whether recording is required etc.

 All arrangements should be in the F.P & before the conference it should
be re looked.
CONFERENCE KITS
These are also called conference friends. They are very important conference aids & add on to
the quality of conferencing. These are kept on the registration table in the hall or on the tables
depending on the size of the conference & can be passed onto whoever requires them. These may
include: -

• Staplers
• Gem clips
• Bell pins
• A4 paper
• Pencil
• Marker pen
• Cello tape
• Pads
• Sharpener
• Ruler
• Eraser
• Rubber
• O.H.P marker pens
• Scissors
• Tape dispenser
• Punch machine
• Gum bottle
 The abovementioned conference aids should be neatly kept at the regn table or the head
table in a neat conference kit pack.
In case the conference is for a 2nd day: -

• The tables / chairs are rearranged.

• The glasses are cleared, washed & wiped.

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F & B Notes

• The tablecloths are checked, dusted, if dirty changed.

• The glasses are relayed.

• The champagne saucer is refilled.

• The white board is rubbed & cleaned & ready for the next day.

• House keeping is called for & the hall is brought back to normal.

• Bulbs are checked, fused ones are changed.

• Lights are switched off & the hall is locked & ready for the next day.
DAY –2 Winding OFF
Day –2 is very easy. Usually all the problems are sorted out on day 1. But all the guest demands
need to be kept in mind before the day 2 starts.

• Nevertheless coordination has to be done with the host as for the break timings etc.

• Guest preferences are to be kept in mind. In case a guest has lemon tea, serve it before he
ask for it. Warm water instead of cold water etc.

• The same procedure is followed in the first day.

• The supervisor should be there when the guest / host walks in so as to form an impression
that “WE AER READY”.

LIST OF ALL POSSIBLE GOOF UPS IN BANQUET

FUNCTION
CONFERENCE/THEME/DINNERS/COCKTAIL PARTIES

Banquet Office

The banquet office takes down the wrong dates at the time of blocking the function.
The kitchen is prepared with the food, but since the dates are wrong the next
doesn’t turn up. This will surely negligence on the part of the Banquet office. These
mistakes can create a revenue loss for the hotel, an increased food coast & an
embarrassment for the guest & the hotel & of course unorganised way of running
Banquet office operations.

If the banquet office for some reasons haven’t received any return confirmation
letter from the guest confirming the function. Suppose if the numbers of persons
attending the function according to the office are 50, but only 25 turn up, the guest
can always say that he never asked for a minimum guarantee of 50 as there is no
letter confirming the same.

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F & B Notes

If for some reasons known to the hotel staff only, the banquet office shifts the
function into another hall & doesn’t keep the guests informed. Even though the
hotel does everything to communicate the change in venue to all the guests on
arrival, but it is very important for the hotel to keep the guest informed about the
change in venue. If not done, will lead to embarrassment to the host in front of his
guests.

If the banquet office does not fill in the function prospectus in detail & misses out a
few important points, the function can go on the of course of a failure. The function
prospectus is a very important document for the banquet office to prepare & for the
operation to adhere to.

If the company is offered credit by the banquet office without cross checking the
credit list & its name doesn’t feature in the credit list of the hotel. This can cause a
very odd situation to arise for the guest at the time of bill settlement. In such cases,
the person who has authorised the credit has to give a letter to the credit manager,
thus offering the credit facility.

The office has to guide the guest to perfection. They cannot afford to supply wrong
information the guests in the terms of size of the hall, seating capacity, the quality
of food. They should also be able to plan menus & educate the guest in case they
have problem in choosing the menu.

Due to the slow follow up of the banquet office, a particular function gets confirmed
very late.. Due to shortage of time, the kitchen & the operations might not be in

• Due to the slackness of the office, the office forgets to pass the function
prospectus to the kitchen. Though it is in the function list, the FP is ready in
the office, but not sent in time for the chef to prepare food.
• The manager forgets to take a menu briefing in the morning for the next
day’s functions and the banquet office has missed out the few points in the
function prospectus to be cleared with the guest which can lead to disaster in
the function.
• The staffs come in late as the result when the guests walk in the hall is not
ready as per the specifications of the guests. The frilling of the tables is just
being done and there is no proper supervisor manning the hall. The guest
always wants the supervisor in the hall to handle the function. The banners
are not pressed and are not put up as specified; the water is still not poured
etc.
• The hall is locked. This can be very irritating for the guest as this show that
the hotel is no where prepared for the function.
• The board in the lobby does not have the name of the function. The
operations have forgotten to put the name.
• The name of the company is spelt wrongly in the board which can be very
irritating and can put off the guest.
• The audio/visuals ads are not checked properly by the manager/ supervisor &
when the guest comes in they don’t work as the quality is bad are extension

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F & B Notes

cord is missing for the equipment is not what the guest has asked for. This
leads to a delay in starting the conference.
• The supervisor doesn’t meet the guest on arrival due to some reasons.
Therefore it does not check the itinerary of the function, the tea time, lunch
time etc. suddenly the conference breaks off asking for tea and there is an
obvious delay as the service staff and kitchen staff is not ready for the
service. This again goes on to irritate the guest.
• Chef changes the menu on his own without consulting the manager or the
banquet office.
• The food is not ready in time & quality of food is not good. The chef needs to
check the quality of food personally while the food is being picked up. Every
dish needs to be tasted for quality and presented well.
• Besides the above factors, in case the theme offered during the time of
booking for which the guest pays the extra amount is not as the specified
during the time of booking. The banquet operation should not know what has
been promised to the guest and the office should have a fair idea about the
theme. In large hotels, it has been noticed that the banquet manager usually
handles the theme dinner bookings.
• Another possible goof which could happen that the entertainers have been
told a different time and the function started.

LIST OF ALL POSSIBLE PROBLEMS THAT WOULD OCCUR IN INTER-

DEPARTMENTAL AFFAIR.

BEFORE THE FUNCTION STARTS.

KITCHEN:

• A few ingredients are not available and the dish needs to be changed.
• The chef has not received the FP.
HOUSEKEEPING:

• The flowers don’t come in time.

• The hall is not cleaned and the toilets are opened in time.

MAINTENANCE:

• The audio/ visuals are not working properly.

• The hall is leaking very badly due to the excessive rains in the city.
• The air conditioning plant has blown off.
• The power supply is not coming in the hall.
• The extension cords are not in proper order are not enough in number.
• The dimmers are not working.
FRONT OFFICE:

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F & B Notes

•The front office has not been informed about the change of venue for the
conference. All the guests are diverted into another hall where another
conference is scheduled to start.
• The guest tells the front office the change in sign board matter, which is not
communicated to the banquet captain.
• The guest ask the bell boy to take the stationery up to the hall and takes it to
some other hall.
• The guest had handed over the banner to front office who has not handed it
over to the banquets.
DURING THE FUNCTION.

KITCHEN.

• The food is not ready in time. The change in time has not been
communicated to the chef by the banquet staff.
• The food runs short and a particular dish has to be replaced with another.
• Delay in picking up the food from the counter.
• The guest asks for an eggless cake but the chef has forgotten to pass on this
information to the bakery staff.

HOUSEKEPPING.

•
The napkins for the function are not ready in time.
•
There is a guyest who has vomited in the toilet. The housekeeping hasn’t
sent anyone to clean the same after getting repeated reminders.
• The toilets are not cleaned after every session of service.
MAINTENANCE.

• The temperature is too cold in the hall and there is no regulator to control the
temperature.
• The power supply suddenly goes off.
• The electrcion responsible for recording is suddenly missing.
• The mikes make a cooing sound.
• Renovation sounds coming from outside the hall, thus disturbing the function.

AFTER THE FUNCTION.

KITCHEN.

• Banquet office has sent an amendment form for the reduction of the number
of persons for the function. The chef hasn’t received it. Hence the food has
been prepared for the original amount. Thus leading to wastage and increase
in food cost.
• After the function, the guest comments that the food was not up to the mark.
The food has fallen short and one dish was changed.
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F & B Notes

• The food is not cleared in time and the waiters are eating food from the
buffet.

HOUSEKEEPING.

• The napkins are just thrown without making bundles of 10.

• The table cloth has been bundled with all the food particles and has been
stained very badly.
• The tablecloth is burnt due to the solid fuel falling on it.
• The frills are sent for wash as they were dirty but with pins in it.

MAINTENANCE.

• The banquet staffs forgets to inform the maintenance that the function is
over and air-conditioning has to be switched off. Or it is informed, but the
maintenance staff doesn’t switch off.
• The mikes and visual aids are not cleared in time.
• Maintenance staff eating the food remains after the function is over from the
buffet. The manager catches them and raises the bill.

SECURITY.

• One of the guests is high on liquor and is misbehaving in the lobby. Is taken
into the custody of the Security Officer.
• There is a theft in the hall and the guest, bring it to the notice of Duty
Manager before leaving.
• Staffs are consuming liquor after the function. The guest has given the liquor
but the staffs are not supposed to consume it in the hotel premises.

PLANNING FOR A 250 COVER OUTDOOR DINNER.

• Planning for the function starts 4-5 days in advance. The outdoor site needs
to be visited by the manager & the captain who will be handling the function.
• In the site the manager and the captain discuss with the guests where the
food counters are going to be put and how many numbers.
• The complete itinerary of the function is written down after consulting with
the guest. The menu is discussed again in detail and any changes are
incorporated and informed to chef through and amendment form.
• The guest is asked important questions like- the entrance and exit gate so
that the kitchen and etc can be planned out, the water points fro the kitchen
to be set up and the wash up to be setup.
• The seating is discussed with the guest; the position of bar counter (if
cocktails are there) is discussed. The complete plan is finalised.

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F & B Notes

• Now the Hotel planning starts. The Manager & the Captain decide
exactly on a paper where the bar, buffet counters are to be placed.
Where the kitchen is to be placed, where the stewarding area
(preferably near the water inlet) is so that washing is not a problem.
• Ideally the Captain who accompanies for the seeing the site takes care
of the function with his team of stewards.
• The mis-en-place has to reach the outdoor site a day in advance.
• All orderings are done where necessary. If lights are required, if tables
are required, chairs, canopies for the buffet counter & the bar counter,
music organized etc.

• All contractors are given the outdoor address & are told to report
directly at the site at a particular time.

Checklist for the work to be done on the previous day:

• Crockery list to be kept ready. Washed, wiped & stacked in plastic tub
& ready to be picked up.
• Cutlery to be wiped & stacked in tubs.
• Glassware to be wiped & stacked in glass rack with the list
accompanying it so that there is no confusion at the time of pickup.
• The required tables & chairs if not ordered from the contractor to be
kept ready & stacked in the van for transportation.
• The FP is checked & stewarding is informed to get the ranges,
cylinders for the kitchen ready in consultation with the Chef.
• The flowers are ordered through Housekeeping for the next day
pickup.
• The linen is picked up. That is dinner napkins, cocktail napkins,
tablecloth & frills.

A list is made for the other equipment which are important:

• Saunf supari tray with tooth picks stand.

• Salvers & salver mats
• Water jugs
• Chef cards & stands
• Lime cordial/sugar syrup & lime slice in the list but to be
picked up the next day & bar mis-en-place.

A list is made for the other equipment which are important:

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F & B Notes

• Snack platters
• Cocktail sticks for snack service
• Paper napkins
• Buffet ladles & under liners
• Vegetarian & non-vegetarian boards
• Katories if required
• Pickle tray

A list is made for the other equipment which are important:

• Cruet set
• Salad elevations
• Board pins for frilling
• Wine opener & bottle opener
• Tin opener
• Salt pepper for the cocktails
• Canned juices
• Banquet Chelan copy with carbon.

• All the above mis-en-place is kept ready, the items which cannot be
picked up this day can be picked up the next day. This means that the
outdoor checklist needs to be kept handy till the outdoor is not over.
• The items are loaded & the van leaves for the setup along with the
Captain & the staff designated by the Manager to handle the function.
• On reaching the site, the Captain meets the guest & starts to set up
the physicals or whatever work can be done on that day.
• Comes back to the hotel to brief the Manager. In an outdoor the
planning is very important part. Every staff should be clear what his job
is & the goal of the entire team has to be the same.

On the day of the outdoor.

• The checklist is again checked & the items which were missed out are
picked up & the staff leave for the site.
• The setup starts in the site. Every action which is done should have a
deadline for the Captain set by him. He should allocate four boys for
the buffet set up. Two boys for the bar set up, two boys for the chairs,
snack counter & the back area set up. This covers the entire set up.
The Manager comes once during the day to check on the site & the
progress in the work. He comes to meet the guest so that the guests
get a sense of satisfaction to know that the Manager himself is taking
care of the function & nothing can go wrong.

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F & B Notes

• The Captain calls & tells the Chef, the timing for the food pick up. The
Chef prepares the food & organizes with the help of the stewarding &
the Manager to bring it down to the outdoor pickup area.
• The service staff waits for the food to arrive & as soon as it does arrive,
help the production staff to set up the kitchen.
• The stewarding sets up the washing area & then a briefing is taken by
the Manager & the Captain to tell everyone the flow of service.
• After the briefing the guest is met by the Manager & the Chef just to
tell them that the hotel is ready for service.
• During the briefing, the Manager allocates the staff on bar counter, bar
service, buffet pick up etc. every staff is clear on what jobs are to be
performed by him & act accordingly.
• The guests start coming in & the service starts. The liquor flows, the
snack start. Special attention is given to the host & his important
guests. The Manager marks all of them with a waiter to see that they
are happy.
• When the party is in full swing, the Manager checks with the host
regarding the timing of the dinner & accordingly, Chef is kept
informed.
• Chef starts the buffet pick up along with the banquet staff, once the
buffet is ready; it is informed to the host. The communication with the
host is very important. From time to time, the Manager must keep
talking to the host to see if anything is required & in case the party is
going in the wrong direction.
• Once the buffet is ready, the Manager checks the buffet & the service
starts. The Manager/Captain allocates boys for clearance & water &
replenishment. Once everything is over the bar extras are charged to
the bill & the challan is raised which the host signs & writes his
feedback regarding the quality of Food & Beverage.
• All the guests leave; the host signs the bills & also leaves.
• Now the Captain & the Manager takes a deep briefing to tell the staff
about the guest comments & to discuss how the operations can be
improved. The staff is allocated duties again for clearance & the
clearance procedure starts.
• Three boys are put on bar clearance, three on food & the rest help
Chef to get the food loaded in the van with their equipment. Chef
leaves with the left over food & the van is returned back for the rest of
the clearance.
• All the rest of the service equipments are loaded in the van & the
Captain goes in for the final check of the place to see if anything has
been left out. The stewarding finishes off the washing & the crockery;
cutlery is stacked back in tubs. The contractors clear off their stuff in
the night itself.

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F & B Notes

• On return from the site, the Captain makes the Chelan into the bill &
submits to the night auditor. Writes the feedback in the register for the
Food & Beverage Manager to see in the morning.

POSSIBLE DIFFERENT COMPLAINTS WHICH CAN ARISE FROM FOOD

PRODUCTION & SERVICE

• The staff is not very helpful or cordial. They do not have a helping
attitude. They are not guest oriented.
• The body language of the staff is negative. They are not open to
suggestions or ideas.
• The staff doesn’t maintain a sense of hygiene while serving. They have
black nails, body odour, ill fitted & unpressed uniforms, wear too much
of jewelry, wear too strong perfumes etc.
• The sense of understanding the guest is lacking. They do not anticipate
guest needs, everything has to be asked for.
• No care for the guest.
• Listen & don’t react at all. Or take too much of time to react.
• Don’t listen attentively, but just react & do the wrong thing.
• Never in the hall when required to help out the guest either in re
arranging or organizing a requirement.
• Delay in replenishment of food & in tea/coffee service, water etc & the
food served was not hot.
• Delay in doing any kind of errands for the guest, which suggests that
the commitment towards the guest is lacking.
• Changing the venue of the function without informing the guest.
• Communication gap between the office & the operations for
transporting the details of the function. All details not written properly
& lots missed out.
• Bad equipment & bad food quality not liked by guests. Stained
tablecloth, torn napkins, wobbly tables, stained chairs, poor hall décor
& maintenance etc.
• Too much of noise from outside the hall. The staff laughing & joking
with each other & their voices carrying inside the hall can cause a lot
of disturbance to the conference.
• The Chef has not tasted or was not there when the pickup of the food
was done for the function & hence the quality of food s not up to the
mark.
• The chef has changed a particular dish at his own discretion without
consulting with either the banquet office or the manager if it can be
changed. Hence leading to another dish being served which was not
asked for.

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F & B Notes

• If proper instructions are not followed in the FP for example – the food
to be less spicy or oily or food should be without onion & garlic etc.
• Hair in the food, or a glass piece in the food etc.
• The food fell short & the dish had to be replaced with another one. This
can only happen if the chef hasn’t planned properly for the number of
pax expected.
• The food is not hot enough. This complaint goes to the chef too as he is
responsible for the temperature in which it is served to the guest. He
has to check once in a while if the fuel is burning & if the food is at
right temperature.

NOTE : LEAVE 6 PAGES FOR PASTING SEATING ARRANGEMENTS

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