Professional Documents
Culture Documents
&
Management
A Project Report
On
A comprehensive study on Banquet
Department & Its share in F&B department &
Future
Submitted By:
Deepak Bhatt
Deepak Bhatt
D.H.M.
Enrollment No.: 14051786
YEAR: 2014-15
Project Report
On
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)
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%.
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
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%
S$17,400
% of Cost (2007)
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%
Bars & pubs are primarily drinking establishments that serve alcoholic
beverages for immediate consumption at the premises.
Canteens
Coffee shops, eating houses and food courts are usually food shops made
up of several individual food stalls selling food and beverages.
Restaurants
Banquet Outlets
Banquets
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:
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.
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
Banquet Manager
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 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 date
Address
Date
Incharge
Starting Time
Reception
Meal time
Vacated by
Telephone No.:
Banquet Hall :
Lobby Bulletin Board Posting:
Guarantee Figure
:*
Menu
Coffee Breaks
Special Needs
__________
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
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.
Number of Pax:
Time : :
Banquet Hall :
Hall Rent:
Name of Organisation
Address
Telephone no
Menu
Copy to
Notify Dept heads
Pointers
Housekeeping Dept
Kitchen
Amplifiers etc.,
F&B Mgr
Flower Arrangements
Remarks
Board to Read
Signature of Banquet manager
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 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.
For a Reception
Hall Time
Rate
Date:
Type
Linen
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: ____________
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:
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
right,
underwriting
establishes
proper
giving
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.
REFERENCE
Food Service system management Minor Cichy Van
Nostrand - 1989
The Management of Hotel Operations Jones Jacob
Publications - 1995
Lilly Crap
Bagchi
Websites
dictionary.reference.com/browse/banquet
www.jamunabanquets.com
dinolfosbanquets.com
fortunehotel.com