3G handy guide : banquet service procedures.
3G handy guide : banquet service procedures.
- vii, 306 pages : illustrations ; 24 cm.
Includes bibliographical references and index.
Banquet service: an overview -- Banquet hall marketing -- Catering operation -- Food and beverage services -- Welcome guests and take food and beverage orders -- Sanitation and appearance -- Gueridon service.
"The word banquet means a sumptuous feast and is arranged to cater for a large number of people. Banquet service in today's time is an elaborate meal than a regular family dinner, along with various other facilities, activities, and hospitality, due to the scope of the event or the size of the crowd present. A banquet manager is responsible for the coordination of food and beverage delivery for events held in the hotel. They are also responsible for planning all of the details pertaining to events in all banquet and meeting rooms to maintain the standards expected by management. Banquet has become an important part of our culture these days. Banquet is a large meal, consisting of a desert. It is a formal dinner given on the occasions of weddings, birthdays, betrothals. Banqueting, therefore, has become really important, whether it be formal events or informal events. The importance of banqueting is that marks the end of any formal event and the guest is not considered affluent or generous if banqueting is missing from his event. Many guests introduce each other during a banquet and thus one can consider banqueting as a social event. The text is completely revised and new chapters are added in this edition. This guide will prepare students when challenged with the day to day operations of the banquet department. In this guide, you will know the functions of the banquet department, an overview of banquet staffing requirements, the role of staffing ratios and banquet staff schedule, and identify relationships between the banquet department and other hotel units. Banquets often require several types of people to plan, manage, and work the event, including organizers, coordinators, cooks, servers and cleaning crews. The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff. Running a banquet needs excellent hygiene practices, such as applying the sanitation procedures, like washing hands properly, wearing gloves at work, tying hair back, checking expiration dates, and keeping clean equipment. When cleaning surfaces, ensure cleaning supplies like chemical cleaners don't contact food, pots or dishes. Take measures to keep food from spoiling if you must transport it to the facility, and practice pest control. In this guide, you will know identify major pre-function, function, and post-function processes, differentiate among various banquet service styles, and understand basic etiquettes pertaining to banquet service"-- Back cover.
9781984680730
Banquet service.
Food service management.
TX911 / .A12 2023
642.4068 / A77
Includes bibliographical references and index.
Banquet service: an overview -- Banquet hall marketing -- Catering operation -- Food and beverage services -- Welcome guests and take food and beverage orders -- Sanitation and appearance -- Gueridon service.
"The word banquet means a sumptuous feast and is arranged to cater for a large number of people. Banquet service in today's time is an elaborate meal than a regular family dinner, along with various other facilities, activities, and hospitality, due to the scope of the event or the size of the crowd present. A banquet manager is responsible for the coordination of food and beverage delivery for events held in the hotel. They are also responsible for planning all of the details pertaining to events in all banquet and meeting rooms to maintain the standards expected by management. Banquet has become an important part of our culture these days. Banquet is a large meal, consisting of a desert. It is a formal dinner given on the occasions of weddings, birthdays, betrothals. Banqueting, therefore, has become really important, whether it be formal events or informal events. The importance of banqueting is that marks the end of any formal event and the guest is not considered affluent or generous if banqueting is missing from his event. Many guests introduce each other during a banquet and thus one can consider banqueting as a social event. The text is completely revised and new chapters are added in this edition. This guide will prepare students when challenged with the day to day operations of the banquet department. In this guide, you will know the functions of the banquet department, an overview of banquet staffing requirements, the role of staffing ratios and banquet staff schedule, and identify relationships between the banquet department and other hotel units. Banquets often require several types of people to plan, manage, and work the event, including organizers, coordinators, cooks, servers and cleaning crews. The Banquet Supervisor oversees all aspects of a banquet or event, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Banquet supervisors are also responsible for training and coaching of the banquet staff. Running a banquet needs excellent hygiene practices, such as applying the sanitation procedures, like washing hands properly, wearing gloves at work, tying hair back, checking expiration dates, and keeping clean equipment. When cleaning surfaces, ensure cleaning supplies like chemical cleaners don't contact food, pots or dishes. Take measures to keep food from spoiling if you must transport it to the facility, and practice pest control. In this guide, you will know identify major pre-function, function, and post-function processes, differentiate among various banquet service styles, and understand basic etiquettes pertaining to banquet service"-- Back cover.
9781984680730
Banquet service.
Food service management.
TX911 / .A12 2023
642.4068 / A77