Special Functions

1
Special Functions

• Chapter 11 Highlights

2
Special Functions

• Banquets are ceremonial, or in honor of someone
  or some occasion
• Proper planning is critical to success
• Types of Catering
• On premises
• Off premises
• Restaurant with full catering services
• Restaurant with limited catering service

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Advantages of Catering

• Sales are booked in advance
• Guest count and menu are known in advance
• Cash Deposit
• Portion and Cost Control
• Labor Control
• Reduced Inventory Costs
• Accurate forecast and profit
• Use of facility at off hours
• Introduction to new guests

4
Styles of Service Used in Catering

• American (Plate)
• Russian (Platter)
• Butler
• Buffet
• Combination of Styles

5
Plan Ahead in Catering

• Menu and Floor Plan
• Number of Tables
• Cover
• Number of Staff
• Sequence of Events
• Mise en place
• Specific pointers

6
Staffing and Setting Up a Banquet

• Total Staff needed depends on
• Style of Service
• Number of Guests
• Thumb Rules
• American Service - 1 to 20
• Russian Service- 2 to 30
• Buffet Service- 1 to 30
• Cocktails- 1 to 30/40

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Staffing and Setting Up a Banquet

• Room Layout depends on
• Type of function
• Size and Shape of Room
• Number of Guests
• Client Preference
• Thumb Rules for Room Layout
• Round Tables are better
• Sit down- 1 guest 12 to 15 square feet
• Buffet - 1 guest 10 to 12 square feet

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Staffing and Setting Up a Banquet

• Seating Chart is always a good idea!
• Plan for extra guests
• approximately 5 to 10

9
Decorations

• Flowers Below or Above eye level
• 8 inch thumb rule
• guests take decorations at the end
• Take Care with Candles

10
Bars in a Banquet

• Open Bar or Cash Bar
• 1 bartender to 50 guests
• Duration of bar depends on guest plan

11
Timing a Banquet

• You need a schedule of events
• Managers job is to follow it
• e.g. Feed the band early so they can play at the
  right time
• Preset waters and bread can save time

12
Platter Service in a Banquet

• Show Platter to Guest and Host
• Left hand from guest left, elegantly place whole
  portion
• Protein at 6 oclock
• Know number of portions on platter
• Use Clean spoon and fork
• See Platter rules page 188

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Buffet Service in a Banquet

• Incorporate Different Styles of Service
• carver
• pour coffee at the table
• salad buffet, self-serve
• Incorporate Different Heights and Use of Linen
• See page 190

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Summary

• Banquets can be very profitable.
• Timing is very important
• Many styles of service can be used