Plan menus for formal dinners and banquets GR12 HOSPITALITY STUDIES MENU PLANNING Plan menus for formal dinners and banquets

PLAN MENUS FOR FORMAL DINNERS AND BANQUETS: * Formal meal to which a group of guests will be invited to celebrate an event. To honour special guests or for any other special occasion Usually held at a venue such as a convention center, a hotel, a resort, lodge or country club. The venue, décor, time number of guests and menu are all decided on long in advance. Menu often include 4 courses.

Three types of meals offered as banquets: A cocktail reception A formal function or dinner A buffet meal

What is a formal function, banquet or dinner Today it will be a four course dinner. It can be a sit down function ex banquet for large number of guests or a small intimate group of people. Food will be elaborate , style will be formal. Special attention to the detail of the table setting. Service for the large formal dinner will be plated service. Starters already on table before the guests arrive. Honoured guests will be served first, followed by the table furthest from the kitchen. All guests must be service before moving on to the next table. TEAMWORK    

Define the following terms Cruet set Sorbet Palate Bouche Garnishing Pax /cover Pastry mould

Different four course menus? Four Courses Option 1: Starter or Soup Fish Main Course Dessert Option 2: Fish starter Salad Meat or poultry Desserts Option 3 Soup dessert

MENU FOR A FORMAL FUNTION Cheese and Phyllo snacks Snoek Pate Butterfly leg of Lamb with Herb sauce Glazed potatoes Stuffed mushrooms Julienne carrots Chocolate mousse with fresh berries Coffee

Other requirements for a formal banquet dinner Kitchen staff Cutlery and crockery Restaurant staff All necessary linen Tables and chairs Music Bar staff Wine and beverage lists with sufficient stock, as well as the correct glasses and garnishing

KITCHEN STAFF: 1x chef de cuisine 1x storeman 2/3 starter chefs (Formal dinner: 50 pax) 1x chef de cuisine 1x storeman 2/3 starter chefs 2/3 meat chefs 3 vegetable chefs 2/3 dessert chefs 1x staff chef

(waiters/wine steward) Restaurant Staff: (waiters/wine steward) Sit down function 8-12pax per waiter A la carte 20-36 pax per waiter Wine steward: 30-36 pax per steward Cocktail parties: 30 pax per waiter One station head waiter for every 40 seats.