Objectives of a Good Layout:-
The planning of spaces for serving food should be aimed at achieving:-
1. Smooth flow work2. Prompt & efficient service3. Effective...
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:...
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...