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Pal College of Technology

&
Management

A Project Report
On
A comprehensive study on Banquet
Department & Its share in F&B department &
Future

Under the Guidance of:


Mr. Amit Pal

Submitted By:
Deepak Bhatt

Pal College of Technology


&
Management

A comprehensive study on Banquet


Department & Its share in F&B department &
Future

Deepak Bhatt
D.H.M.
Enrollment No.: 14051786
YEAR: 2014-15

Project Report
On

A comprehensive study on Banquet


Department & Its share in F&B department &
Future

Submitted To:
MR. AMIT PAL

Submitted By

DEEPAK BHATT
D.H.M.
EN. NO.: 14051786

CERTIFICATE
This is to certify that Mr. Deepak Bhatt student of D.H.M. will
be pursuing a project work on the topic A comprehensive Study
on banquet and Its Share in F&B department & Future under
my supervision. The project report will not be copied from any
published or printed document and will be a genuine work.

(DEEPAK BHATT)

(MR. AMIT PAL)

D.H.M.

PROJECT GUIDE

ACKNOWLEDGEMENT
It is great sense of satisfaction and matter of privilege to me to work
on this project. I express my gratitude to Pal College of Technology
and Management who has given an opportunity in completion of
this project.
I would like to thanks Mr. Amit Pal who guide me in this project
and for his moral support and encouragement throughout the tenure
of this project.
Last but not the least, I would like to give my vote of thanks to my
parents and friends, whose blessings were always with me so that I
have been able to accomplish this project efficiently

Deepak Bhatt

Index
Introduction
Overview Of the F&B Industry
Types of F&B Outlets
Banquets
Guidelines For Setting Up Of The Banquets
Techniques Used BY Banquet Departments -Trends & Future
Developments
Banquet department & its Share in revenue of F&B
department
Conclusion
Reference

Introduction

There are many reasons why hotel Food and Beverage profits are not
what we would like them to be. Foremost among them is usually the
fact that revenues are not as high as they might be. The lack of
separate identity and entrances for outlets has a negative impact but
for the most part hoteliers aren't the street fighting promoters our free
standing restaurant counterparts are. This is quite understandable,
after all why should we focus so heavily on Food and Beverage when

for the time and money spent it will never be as profitable as the
Rooms Division!

There are some subtle differences that make a lot of sense. Think about
how you'd spend your finite promotional dollars if you had a choice
between promoting the hotel in its entirety or just a profitable
restaurant outlet. Clearly it makes more sense to advertise the hotel
and its services or to have the sales staff either build commercial room
demand or pursue group room bookings. These items have profit
margins in excess of 75 - 80%.

A hotel's Food and Beverage department is an exception if profit


exceeds 20%. In both cases as hoteliers must admit, administrative,
marketing, maintenance and utilities expenses are not deductions from
these margins. In the end it makes sense because most hotel Food and
Beverage revenues are driven by the Banquet's level of activity and
buildings and operational structures are not such that some expenses
can be isolated cost effectively.

Overview Of the F&B Industry

The F&B sector contributed S$1.7 billion or 0.7% to Gross Domestic Product
(GDP).
Sector Snapshot
There are 5,244 establishments in the F&B sector that generate some S$5.04
billion dollars for the economy. In total, they hire 79,342 of Singapores
workforce.
Facts & Figures (2009)
Total Number of F&B establishments

5,244

Total Number of workers in the sector

79,342

Operating Receipts

S$5.04 billion

Operating Expenditure

S$4.84 billion

Operating Surplus

S$362 million

Value Added

S$1.73 billion

Profitability Ratio

7.2%

Average Annual Remuneration per Employee

S$17,400

decrease from previous year from previous year


Business Costs
F&B establishments spend the most in F&B purchases, remuneration of
employees and rental.
Type Of Cost

% of Cost (2007)

Food & Beverage Purchases

33.0%

Remuneration of Employees

27.8%

Rental of Premises

16.6%

Utilities

4.2%

Depreciation

3.2%

Sub-contracted Work

1.6%

Advertising

1.5%

Types of F&B Outlets


Bars & Pubs

Bars & pubs are primarily drinking establishments that serve alcoholic
beverages for immediate consumption at the premises.

Canteens

Canteens are usually food shops providing food services at fixed


locations (e.g. staff canteens inside corporate buildings).

Coffee Shops, Eating Houses & Food Courts

Coffee shops, eating houses and food courts are usually food shops made
up of several individual food stalls selling food and beverages.

Restaurants

Restaurants are food shops that provide made-to-order food and


beverages for consumption at the premises

Banquet Outlets

Banquet outlets typically provide table service or buffet system for


gathering. They may be standalone food option or service within table.
Statistics & Trends

Banquets

The word banquet literally means sumptuous feast. Banquets are


arranged to cater large number of people. Depending on the nature
and solemnity of the occasion, banquets may be:
i.)

Formal

ii.)

Semi formal

iii.)

Informal

Informal:
No set plan of seating is followed here. There is no top-table, and
service is indiscriminate of sex and rank
Semi formal:
These take place at company board meetings.
Formal:
Elaborate arrangements are required in this case. Elaborate seating
arrangements are indispensable in the case of formal banquets.
The meeting types which are held at Hyderabad Marriott
follows:
Clinic
Exposition
Panel
Conference
Forum
Seminar
Congress
Institute

are as

Symposium
Exhibition
Lecture
Workshop
Types of Buffet served at Banquet:

Finger Buffet

In this type of buffet guest will be using their hands to eat the food.
Mostly Leaf service with sitdown type of service will be arranged for
this type of service. Typical SouthIndian menu will be suitable for this
type of Buffet.

Here in this buffet they will not display the dishes for the guest and it
will be directly served to the guest by the banquet staff

Advantages:

In this type of service the time factor of the service can be judged.

Disadvantages:

More number of serving people is required for this type of service

Fork Buffet

In this type of buffet guest will be using fork to have the food. Here as
per the guest requirement either they can will be provided with chair
to sit and have the food or mostly guest will be standing and having
the food.

Mostly this type of buffet is famous and normally used in Hyderabad


Marriott.
Here the menu or dishes will be displayed for the guest convinence
and centre pieces will be displayed to make it look attractive
The Centre pieces ranges from
Vegetable Carving
Fruit Carving
Butter Sculpture
Ice Carving
Chocolate presentations
Advantages:
Less number of service staff is required to service the food
Attractive way of presenting the buffet
Disadvantages:
As the guest is serving themselves the time factor is unjudged

LIQUOR SERVICE AT Banquets

Liquor is normally served as per the guest requirements that type of


Banquets are called as Cocktail dinner. Normally guest like to have
this type of party during dinner time. For this type of party guest
should inform while booking the party and the guest is not supposed
the bring the liquor and it will be served from the hotel.

Sitdown Buffet

Here chairs will be arranged for the guest to sit and have their meals
as per the guest requirements the guest can be served the food or the
guest can pick the food from the dishes displayed in the counter.

Banquet Staffs

In large first class establishments there is generally a small nucleus


of permanent staff dealing with banqueting alone, These would
include the Banquet manager, one or two assistant banquet manages,
one or two banquet head waiters and waiters.

Banquet Manager

He has the entire administrative responsibility. He meets the


prospective clients, and discusses arrangements with them concerning
menus, table plan, costs, etc., He must send to all the departments
concerned , a memo, informing them about the dates various of
functions, numbers and any further details that might be required by a
certain department1

Secretary

Works with the banquet manager and is responsible for handling all
incoming and outgoing mail, for seeing to it that all memos dictated
are sent to the appropriate departments and for the correct filling of all
correspondence the secretary handles all telephone calls, and in the
absence of the banquet manager may take provisional bookings for
functions ensuring that the details are entered on the correct form.

Banquet Head Waiter

He is in charge of the banquet suits and their organisation for various


forms of functions. He is also responsible for the engaging of staff, on
a casual basis to cover the various duties at a function. The banquet
head waiter would normally have a list of names and addresses and
telephone numbers of the best casual staff, and he will ensure that they
are appropriately placed.
Your dedicated event specialist would assist you with:
1. Coordinating with respective departments on your behalf and
involving specialist staff where necessary
2. Enhancing the event with creative inputs so as to ensure that
your event is successful and very special
3. Managing the logistics of your event including preparing a
detailed schedule of your event requirements.
4. Our event technologist would assist you with all the audio/
visual requirements for the event
5. Providing financial reports and indicative costs in the lead up to
the event for budgetary assistance

6. Sharing their extensive local knowledge and offering contacts of


service providers
7. Offering advice on menus and themes to make your event
memorable

Banquet Waiter
His duty is assisting banquet head waiter and works under him .
Casual Staff
Care is taken as to the type of staff employed . They normally report
approximately one hour before a function commences. They are
allocated stations and given a brief talk with regard to the procedure
for the service of a particular function. After service they are paid and
then dismissed.
Booking a function:
At the initial meeting of the banquet manager and the Guest a file is
opened recording all points mentioned concerning this particular
function and to hold all correspondence received. If the enquiry is not
immediately a firm booking then the provisional details are only
penciled in until the booking is confirmed. It is then inked in. The
banquet manager usually has the available specimens of luncheon and

dinner menus with the costs per head and photographs of the various
table lay outs for different numbers. This gives the client a clear
picture of the facilities available in the price range he can afford.
Bookings are generally made in one of three ways by telephone, by
letter, or by interview. After the initial meeting and the booking
having been confirmed the following points are noted:
1. Type of function
2. Date
3. Time
4. Number of Covers
5. Price per head
6. Menu : Method of Service
7. Wines : Inclusive or cash
8. Type of Organisation
9. Table Plan
10. Any special arrangements like podium, OHP, LCD monitors, Mic,
etc.,
The below is the function order form which will be filled duly by the
Banquet manager and Guest once the formalities are over.

FUNCTION ORDER FORM (Sample)


Organization :

Function date

Address

Date

Incharge

Starting Time

Reception

Meal time

Vacated by

Telephone No.:

Banquet Hall :
Lobby Bulletin Board Posting:

Guarantee Figure

:*

Tables & Seating


Top Table Yes / No
No. of Persons at top table:
Double setup separate tables
For meetings& dining Yes/ No
Other Instructions

Price Per Cover :

Menu
Coffee Breaks

Special Needs

Tea/Coffee, Rolls , Biscuits

Movie Screens _______


Black Board

__________
Rostrum ___________
Others ___________
Guarantee means the number of covers to serve, we will prepared to
serve 10% more without delay. should the number served be less than
the guarantee, the minimum charge will be for 95% of guarantee.
Bill To

Sign of Authorized Representatives


Sign of Banquet Manager.

Once the function order form is filled then the banquet manager will
make Function Prospectus and send to the respective departments
depends on the requirements of the guest. One copy of the F.P
(Function Prospectus) will be send to Kitchen dept. One copy of the
F.P. will be send to House Keeping Dept., One copy of the F.P. will be
send to Maintenance Dept., and one copy of the F.P. will be send to
Financial Dept. and one will be retained in the book.

Banquet (or) Function Prospectus (sample)


Nature of Function:

Number of Pax:

Date & Day :

Time : :

Banquet Hall :

Hall Rent:

Name of Organisation
Address

Telephone no
Menu

Copy to
Notify Dept heads

Details & Reminders


Black board &

Pointers
Housekeeping Dept

Motion Picture Machine

Kitchen

Amplifiers etc.,

F&B Mgr

Flower Arrangements

Remarks
Board to Read
Signature of Banquet manager

GUIDELINES FOR SETTING UP OF THE BANQUETS


Tabling

The type of table plan put into operations for a particular function
depends upon a number of major factors, these being
1. Organisers wishes
2. Nature of the function
3. Size and shape of the room where the function is to be held
4. Number of covers.

The minimum space between sprigs is = 2 metres (6ft) this is made up


of 2 chairs widths, from the edge of table to the back of the chair 2 (46
cm or 18 inch) plus a gangway of 1 metre (3ft), allowing each waiter
passing space.
1. Table widths are approximately 75cm = 2.5
2. The banquet cover size is 15 X 27
3. The space from the wall to edge of the table is a minimum of
5.This is made up of a 1 metre (3ft) gangway plus 1 chair width
of 46 cm (18 inch)
4. The height of the chair from the ground will vary according to
the style and design but is approximately 46 cm (18 inch)
5. The length of the table used is generally 2 metres (6ft) but 1 and
1.5 lengths (3 and 5 ft) may be used to make up a sprig.
6. Round tables would be 1 , 15 or 2 metres ( 3,5 or 6 ft) diameter
7. Suggested area allowance for sit-down functions per person is
approximately 1 to 1.4 square meters (12-15 sq.ft). For buffets the
allowance is 0.9/1 square metres (10-12 sq. ft)
8. Size of the banquet cover 27 X 15

Laying of Table cloths

The size of banquet table cloths are 1 metre (3ft) wide by 4 metres (12
ft) in length and running upwards in length i.e 5 metres (18 ft) and
so on. These cloths are used on top tables and sprigs. When laid, the
centre crease runs straight down the centre of the table, and the
overlap is the same all round the table. All the table cloths are in the
same fold and have the same pattern.

A general guideline for space per person can be given as:


For a dinner

13 to 15 sq.ft per guest

For a dinner dance

15 to 17 sq.ft per guest

For a Reception

10 sq.ft per guest

For a lecture, School room style

25 to 30 sq.ft per guest

For a theater Style3

10 to 12 sq.ft per guest.

REGISTERS USED IN BANQUETS (SAMPLE)


Daily sales register
Used to keep an account of Number of Parties held in banquets and
their sales at a certain period of time
FORMAT
ABC Hotel :__________
Date : _________________
Serial Number Banquet
of
(Name)
F.P

Hall Time

Total Sale of the Day


Total Number of Banquet party held
Average Sale Per Banquets Hall

Rate

Linen Exchange Register

This is an inward register between banquet department and House


keeping dept to Keep an track how many linen has been given for
washing, pressing.
FORMAT
ABC hotel :
Name of Restaurant:
Sl.No.
Balance
brought
forward

Date:
Type
Linen

Signature of Linen Keeper:


Signature of Banquet personal:

of Dirty Linen Clean Linen


to
be balance
Exchanged received

Maintenance Book/Slip:
This is an inward register between banquet department and
Maintainence department. This is made in triplicate. It is filled out by
the Senior Captain. One copy is kept with the maintainence engineer.
One with the maintainence supervisor and one with the Book.
FORMAT
ABC Hotel:
Name of the Banquet Room:
PLEASE REPAIR THE FOLLOWING
1.
2.
3.
Complaint made by ___________
Date: ____________

Complaint Received by ______________


Date: ________________

Date:

Indent Book:

This register is used for getting various materials from the store e.g
Straws, Paper Napkins etc.
FORMAT
ABC Hotel:_____________
Date:__________
Name of the Banquet Room: _______________
Material Required on ________________
Material Indented on _________________
S.no. Name of the Item
Comment

Stock in Hand

Quantity
Required

Signature of StoreKeeper:
Signature of Banquet Incharge:

Techniques Used BY Banquet Departments Trends & Future Developments

Banquet service has been transforming itself over the years. Each
transformation helps the hotel achieve vision of becoming the regions
gourmet capital and a world-recognised destination for dining, nightlife
and entertainment. Here are some of the recent trends:
Products & Offerings
Service & Hygiene Standards
Expansion Strategies
Banquet Manpower Trends
Future Developments
Hotel Banquet operations have, and will be, heavily influenced by external
economic factors. On the supply side, look for an increase in the percentage

of limited-service hotels being built, as lenders are becoming more


conservative and limiting the amount of capital available for hotel
development. However, on the demand side, a hopeful healthy economy
should continue to support the demand for upgraded food and beverage
service at the nations full-service properties.
Owners and operators need to evaluate the role that banquet will have in
the overall strategic positioning of their property. On the other hand, as the
preceding numbers have proven, those who opt for full-service properties
now have the opportunity to run banquet operations that not only enhance
rooms revenues, but contribute significant profits on their own.
While the growth of combined Banquet revenue has matched total F&B
revenue growth, a closer examination finds significant growth in food sales,
while banquet income has slid in importance. The surging growth in food
revenues can be attributed to a number of trends:

Upgraded restaurant outlets

Increasing menu prices that follow the rise in rooms rates

An increase in higher-priced banquet activity

Increased volume from local patrons

Banquet department & its Share in


revenue of F&B department

Well-managed hotel F&B operations can make a profit, but even if


they dont, they can be an asset and a contributing factor in a hotels
overall profitabilityand that is more easily accomplished when the
hotels management has complete control. However, there are
circumstances, markets, and properties where there is substantial
marketing benefit to be gained by the hotel from outsourcing the F&B
operation to a very well-known local or national operator via a lease or

management contract due to the immediate credibility and value of


the brand name. However, if this route is pursued, it is critical that the
operational and marketing issues addressed earlier in this article be
unequivocally detailed in t he contract to ensure that the owner
derives a net benefit from the arrangement.

Revenue from Banquet Department

What, exactly, is profit? To a hotel owner, its cash-on-cash return. It


doesnt make any difference what department is or isnt making
moneythat information is simply used as a tool to analyze ways to
improve cash flow. An internally managed banquet operation might
have a combined departmental profit of between 10 percent and 35

percent of F&B revenues. Some F&B expenses such as credit card


commissions, accounting, marketing, and maintenance, for instance,
are allocated to other departments, thus eroding the true departmental
margin without actually depicting it on the P&L. On the other hand,
there is no accurate way to measure how much additional room
revenuewhich, after all, is the crucial element in a hotels financial
successa well-managed F&B operation contributes.
When youre gearing up for a fundraising banquet, nothing can
be left to chance. A successful result comes to those who
carefully and methodically plan for it. If you fail to plan, you are
automatically planning to fail.
Proper planning gives you the chance to optimize every
opportunity for success, at each stage of the fundraising banquet
process, long before the event happens. By making everything
intentional, rather than accidental, youre not just rolling the dice
and hoping for success on the night of your banquet.

Most people think of underwriting as getting a handful of


people to buy the meals, decorations, and invitations for the
banquet to encourage other people to give.
While covering costs is certainly important, underwriting is
much more than that. It generates the very first revenue related
to your banquet each year and is fundamental to launching the
fundraising process for the entire banquet.
Done

right,

underwriting

establishes

proper

giving

atmosphere for everyone before, during and after the actual


banquet.

Maximize attendance using a targeted promotional sequence, fill the


banquet using primary streams of attendance, and connect with the
widest possible audience by utilizing key streams of communication.
By using the above mention steps year after year we can saw the
income increase to $312,964 right in the midst of this down economy.

Over the last few years F& B departments adopt banquet strategies.
Thats why banquet began experiencing explosive growth to which
below mention graph clearly show and represented growth of
banquets income in hotel industry:

Conclusion
The Banquet is a most effective activity for engaging participants in a
dramatisation of the unequal distribution of resources and wealth for
hospital industry. Each guest pays for a meal and then draws a ticket,
which randomly assigns them to the high, middle or low-income tier
and is served a corresponding meal. The 15% in the high-income tier
are served a sumptuous gourmet meal. The 30% in the middle-income
section eat a simple meal of rice and beans. The majority 55% in the
low-income tier waits for small portions of rice and water.

The Banquet is a powerful tool that brings to life the inequalities in


our world and challenges us, as the more economically fortunate, to
realize how our decisions affect others in the world.

REFERENCE
Food Service system management Minor Cichy Van
Nostrand - 1989
The Management of Hotel Operations Jones Jacob
Publications - 1995

Public House and Banquet Management Michael Flynn


Blackwell Scientific Publicaitons 1993

Lilly Crap

Bagchi

Websites
dictionary.reference.com/browse/banquet
www.jamunabanquets.com
dinolfosbanquets.com

fortunehotel.com

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