1. Special Functions Chapter 11 Highlights

2. Special Functions  Banquets are ceremonial, or in honor of someone or some occasion  Proper planning is critical to success  Types of Catering On premises Off premises Restaurant with full catering services Restaurant with limited catering service

3. Advantages of Catering  Sales are booked in advance  Guest count and menu are known in advance  Cash Deposit  Portion and Cost Control  Labor Control  Reduced Inventory Costs  Accurate forecast and profit  Use of facility at off hours  Introduction to new guests

4. Styles of Service Used in Catering  American (Plate)  Russian (Platter)  Butler  Buffet  Combination of Styles

5. Plan Ahead in Catering  Menu and Floor Plan  Number of Tables  Cover  Number of Staff  Sequence of Events  Mise en place  Specific pointers

6. Staffing and Setting Up a Banquet  Total Staff needed depends on Style of Service Number of Guests  Thumb Rules American Service - 1 to 20 Russian Service- 2 to 30 Buffet Service- 1 to 30 Cocktails- 1 to 30/40

7. Staffing and Setting Up a Banquet  Room Layout depends on Type of function Size and Shape of Room Number of Guests Client Preference  Thumb Rules for Room Layout Round Tables are better Sit down- 1 guest 12 to 15 square feet Buffet - 1 guest 10 to 12 square feet

8. Staffing and Setting Up a Banquet  Seating Chart is always a good idea!  Plan for extra guests approximately 5 to 10 %

9. Decorations  Flowers Below or Above eye level 8 inch thumb rule guests take decorations at the end  Take Care with Candles

10. Bars in a Banquet  Open Bar or Cash Bar 1 bartender to 50 guests Duration of bar depends on guest plan

11. Timing a Banquet  You need a schedule of events Manager’s job is to follow it  e.g. Feed the band early so they can play at the right time Preset waters and bread can save time

12. Platter Service in a Banquet  Show Platter to Guest and Host Left hand from guest left, elegantly place whole portion Protein at 6 o’clock Know number of portions on platter Use Clean spoon and fork See Platter rules page 188

13. Buffet Service in a Banquet  Incorporate Different Styles of Service carver pour coffee at the table salad buffet, self-serve  Incorporate Different Heights and Use of Linen See page 190

14. Summary  Banquets can be very profitable.  Timing is very important  Many styles of service can be used