Types of trolleys

Types of trolleys used in Gueridon service

Types of trolleys There are many types of trolleys used in restaurants practicing gueridon service. The design, equipment required, and layout of the trolley depends...
Services in Banquet

Services in Banquet

Banquet service  Traditionally banquet services are of two types-buffet and sit-down. In the buffet-style, guest serves themselves from a food display table. They stand or...

Misc-en-place in Banquet

Mis-En-Place All cutlery should be on the table arranged neatly for the number of courses to be served.Fruit knives and for K are not kept...
STAFF DUTIES AND RESPONSIBILITY

Staff Duties and Responsibilities

STAFF DUTIES AND RESPONSIBILITY Banquet Manager : (a)   Banquet Manager is responsible for approving all the booking after fixing up the rates. (b)   He is incharge in...
PLANNING THE INTERIORS OF AN OUTLET

Planning Decor, Furnishing Fixture etc

PLANNING THE INTERIORS OF AN OUTLET The total dining experience comprises not only food and beverage served but also the atmosphere created. Ambiance or interiors...
Selecting and planning of light & Heavy Equipments

Selecting and planning of light & Heavy Equipments

SELECTION AND PLANNING OF EQUIPMENT The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and ‘light-duty’ equipment. As the name refers,...

Planning staff Requirement

Planning staff Requirement THE STAFF REQUIREMENT CALCULATION The staff number and organization of an outlet depends on its type and size. The service design and the...
Organization of Banquet Department

Organization of Banquet Department

Banquet organization structure         ...

Toast & Toast Procedures

Toast & Toast Procedures STATE BANQUET PROCEDURE Toast Master –  toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing...

Space Area Allocation in Banquet

SSpace Area Allocation in Banquet Here is an example of a banquet seating plan for 350guests.31 guests on the top table. SOME CONSTANTS Size of the table:...
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