Banquet Event Operations PDF

BANQUET EVENT OPERATIONS by JOHN LEO T. MUNSAYAC, LPT 2 Introduction Introduction Banquet event operations starts with a Banquet Event Order. A banquet event order is an essential document for running...

BANQUET EVENT OPERATIONS by JOHN LEO T. MUNSAYAC, LPT 2 Introduction Introduction Banquet event operations starts with a Banquet Event Order. A banquet event order is an essential document for running a memorable event. The BEO details every aspect of an event, such as dates, times, location, catering, audio-visual, and other requirements. Think of it as the event’s DNA, encapsulating all the essential details needed to bring your vision to life. 3 Parts Parts of BEO 1 Kind of function 5 Name of the host and Contact Number 2 Date and Time of 6 Menu to be served the function 3 No. of Expected guest 7 Types of service 4 No. of Guaranteed 8 Other request or Guest requirements. 4 Banquet operation Procedure 6 Pre- operational briefing 10 seating and Greatings 7 Setup and preparation Serving process 11 8 Table Settings 9 Table Set-up 12 End service procedure 1 Pre- operational briefing Pre- operational briefing Making the Most of the Most Important 15 Minutes A pre-meal briefing is required before all meal functions. It should be conducted by the Captain or floor supervisor who in charge of the event. Station assignments are given out after the agenda is covered. Inspect : To insure the staff ready for the function Inform : Communicate accurate information; Standard Agenda / Station Assignment / Sequence of Service / opening & closing side-work assignment Motivate: To have a Positive & Productive shift 2 Setup and preparation Setup and preparation Table Cloths for all table arrangements 1. Should be clean and free from rips and burn holes. 2. Should be pressed (small wrinkles may be smoothed out with palm of hand; excessive wrinkles must be pressed with an iron or steamer). 3. Creases should be “centered” following the same directional principle in which the tables for the function were positioned. 4. Cloths should not fall below the seats of the guests’ chairs, but should be tangent to (i.e., just touching) the top of each chairs’ seat. 5. “Turned under” side of the hemline should be facing the table. 2 Setup and preparation Setup and preparation Round Tables 1. Cloths should be “centered” on the tables so there is an equal drop on all sides. 2. Center fold line should run from north to south (head of the room is always considered north) with corners of the cloth dropping directly over table legs, depending on where head table is. 3 Table Settings Basic Table Setting Method a. Assembly Line Technique- One server sets one particular item at a time on all the tables (e.g., all forks, all knives, etc.) b. Station SetOne server (or team) is responsible for setting all the items on his/her(their) particular station. With this method, well organized and combined efforts increase efficiency and decrease setup time. Table/station assignments can be made prior to the premeal briefing with any additional questions/details regarding assignments discussed during the briefing. 3 TABLE SET-UP TABLE SET-UP The first plate (or place setting) should always be set the center. The reminders are evenly spaced from there. Chairs must be lightly touching tablecloth. Two sugar caddies and two creamers on each table & creamer is always on the right. Two sets of salt and pepper shakers completely filled on each table. Salt is going to be on right side and pepper is going to be left side. 3 o’clock 9 o’clock positions for salt & pepper shakers. 4 STANDARD TABLE SETTING STANDARD TABLE SETTING Silverware need to be sanitized 1 before using them. 2 Set a silverware in the width of the chair 3 Knife blade side is in. 4 PLACE SETTING REMINDERS PLACE SETTING REMINDERS  Napkin in ½ inch from table.  Knife blade faces inward.  Spoon and Knife handles are even.  Dessert fork above napkin, handle facing left.  Intermezzo spoon above dessert fork with handle facing right. (4 and 5 course only)  Coffee sauce placed near edge of table.  Coffee cup handle at 4 o’clock position.  Water glass directly above tip of knife.  Champagne glass at 11 o’clock to water glass  Wine glass at 5 o’clock to water glass  Bread and Butter (B&B) plate above forks.  B&B knife handle to the right. 5 Seating and Greeting Seating and Greeting As guests begin to enter the room, all team members will be standing at 1 his/her station, facing the doors with serviette over left arm. A SMILE is a must! Greeting guest as they arrive, assisting them with chairs, and napkins. Depending upon how the seating arrangement have been finalized, they may also help escort guests or assist them in finding their tables. At this time the servers introduce themselves. 6 Serving Serving Banquet servers are informed prior to the start of the event of what is 1 going to be served and when. The wait staff need to coordinate the appropriate meals with the kitchen so that the entire table can be served at one time. Required to return to the guests’ tables frequently to check for any special request, questions or complaints or to refill water glasses, coffee or other beverages. 7 Clearing Tables Clearing Tables Clearing should be done quickly and quietly. Do not stack dishes in front of guest.  Always clear items onto an oval tray. Clear food and beverages from the guest’s right side. When clearing tables, it is important to completely clear on table at a time. Between courses, make sure that all items that related to the food service is taken from the tables such as empty dishes, glasses and silverware that are no longer needed, and leaving only what may be used during the next course. 7 Clearing Tables Clearing Tables FINAL CLEARING  As guest finish their desserts, coffee should be refilled and tables cleared completely. Do not clear unfinished beverages. Clear the sugars bowls and remove them from your tray in the kitchen and place them on the sugar tray. If the program begins before clearing is completed, the serves should check to see that all guests’ beverages are refilled and then quietly remove all tray stands and equipment from the room. YOU MAY NOW CHECK THE BULLETIN BOARD TO CHECK FOR 8 Tear Down Tear Down Remove the centerpieces and linen  Break down the tables and chairs, and put them away in storage. 9 CLEANILINESS AND SANITATION CLEANILINESS AND SANITATION Daily Cleaning Checklist Banquet Linen Checklist Banquet Equipment Care Checklist Skirting Silver Chafers Mirrors Candles Coffee Break Urns Number Stands & Numbers Salt & Pepper Shakers and Sugar Bowls Side Work Assignment : pre-function / post-function THANK For YOU Listeni ng