Banquet Information

The word Banquet literally means – sumptuous feast. Banquets are organized to serve a large number of people. It can be in honor of a visiting guest, dignitary, birthday or wedding. The need for a banquet arises from: a. space problems b. lack of kitchen equipment.

Banquets today serve many purposes, from training sessions to formal business dinners. Business banquets are a popular way to strengthen ties between businessmen and their partners. It is common for a banquet to be organized at the end of an academic conference. A luau is a variety of banquet originally used in Hawaii. The Nei Mongolian provincial government in China charges a banquet tax.

Organization of the banquet department:

Banquet manager-> assistant manager-> maitre d’hôtel/chef de rang->waiters

Types of banquets:

Depending on the nature and solemnity of the occasion, the banquets can be:

informal, B. Semiformal, c. Formal

Informal: No set seating plan is followed here. There is no upper table and the service is indiscriminate of gender and rank.

Semi-formal: they are held at company board meetings. A head table is assigned at which the highest-ranking guests sit according to their ranks. The formality and rigor of the seats are maintained only at the upper table. The rest of the diners disperse without discrimination at individual tables or twigs.

Formal: Elaborate arrangements are required in this case. Formal banquets are given by the Head of State in honor of visiting dignitaries. The number of people, their designations, the space required, the staff requirements, and the menu are planned in advance.

A table plan is printed behind each menu card, if issued in advance; otherwise, it is provided on the invitation card. An elaborate service system is followed at all formal banquets. This system necessarily includes a battery of lights in red, amber, green whose change is controlled by the manager of the banquet. A red light means that the waiters must remain in the pantry, because the guests are not yet installed. The amber light means the dining room is ready. A systematic and symmetrical design is sought even during service.

Banquet occasions: luncheons, social functions, conferences, wedding buffets, cocktail parties, dinner dances, business seminars, working lunches, training workshops, social and commercial reasons, for example, outdoor catering at shows or exhibitions.

Banquet sales offices are primarily concerned with:

Inquiries and follow-ups, reservations and cancellations, finalizing details, creating function prospectuses, filing correspondence, coordinating with the chef for the special menu, ordering any required equipment.

Website: http://www.mumbaicollege.com
Contact number 9323077538
Mumbai College of Hotel Management and Catering Technology,
Look at Rd-East-401107.