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

2. 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.

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

4. 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    

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

6. 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

7. 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

8. 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

9. 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

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