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 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 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
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
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:...
Banquet Table Plans/Arrangement
Typical Banquet Setup styles
Classroom/Seminar-style for Business Events
PR Functions (Press release, Fashion, Dealer’s Meeting, Seminars, Exhibitions)Conferences (Political, Trade Union, National Sales, International, etc)Internal or External Briefings
Classroom/Seminar setup, important...
Banquet Booking Procedure
Organizing a banquet event involves several essential steps to ensure a successful and memorable gathering. From researching and selecting the ideal venue to planning...
