Yashwantrao Chavan Maharashtra Open University V102: B.Sc. (Hospitality Studies and Catering Ser- vices)/ V74: B.Sc. (Hospitality and Tourism Studies) BTH 340/HTS 515: BANQUET MANAGEMENT YASHWANTRAO BTH 340 CHAVAN HTS 515 MAHARASHTRA OPEN BANQUETTING MANAGEMENT UNIVERSITY V74:B.Sc. in Hospitality and Tourism Studies [B.Sc. (HTS)] 2010 Pattern: Course BTH 340 V102: B.Sc. in Hospitality Studies and Catering Services [B.Sc. (HSCS)] 2016 Pattern: Course HTS515 BANQUETTING MANAGEMENT YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY Dnyangangotri, Near Gangapur Dam, Nashik 422 222, Maharshtra YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY Vice-Chancellor : Prof. (Dr.) E. Vayunandan School of Continuing Education School Council Dr Rajendra Vadnere, Dr Surya Gunjal Smt Jyoti Shetty. Chairman, Director Professor Principal School of Continuing Education School of Agriculture Science S.P. More College, Panwel YCMOU, Nashik YCMOU, Nashik Dr Jaydeep Naikam Dr Pranod Khandare Dr Abhay Patil Professor Assistant Professor Assistant Professor School of Continuing Education School of Computer Science School of Health Science YCMOU, Nashik YCMOU, Nashik YCMOU, Nashik Dr Rucha Gujar Dr Latika Ajbani Shri Asvin Sonone, Assistant Professor Assistant Professor Associate Professor School of Continuing Education School of Commerce & Mgt FTII Pune YCMOU, Nashik YCMOU, Nashik Shri Shankar Goenka Shri Ram Thakar Dr Sunanda More Country Head Assistant Professor Assistant Professor Wow Fafctors Ind Pvt Ltd, Delhi School of Continuing Education School of Science & Tech. Shri P V Patil YCMOU, Nashik YCMOU, Nashik Dy District Voc Education & Training Officer, DVET, Nashik Developed by Dr Rajendra Vadnere Director, School of Continuing Education YCMOU, Nashik Production Shri. Anand Yadav Manager, Print Production Centre, YCMOU, Nashik © 2017, Yashwantrao Chavan Maharashtra Open Univesity, Nashik First Publication : June 2017 Publication No. : Typesetting : Printer : Published by : Dr. Dinesh Bhonde, Registrar, Y. C. M. Open University, Nashik - 422 222. B-16-17-93 (BTH331) V74:B.Sc. (Hospitality and Tourism Studies) 2010 Pattern, Course Code BTH 340 Banquetting Management CREDIT 1: Unit 1 : Banquetting: Sequence and Process of Selling 8 CREDIT 2: Unit 2 : Menu Planning for Banquets 35 Unit 3 : Buffets and Flower Arragements 51 CREDIT 3: Unit 4 : Banquet Procedures 75 CREDIT 4: Unit 5 : Banquet Service 91 • Annexure 111 Banquetting Management CONTENTS NOTES INTRODUCTION UNIT 1 BANQUETING: SEQUENCE AND PROCESS OF SELLING .......................................................................... 8 1.0 Introduction 1.1 Unit Objectives 1.2 Banquets 1.2.1 Types of Banquets 1.2.2 Banquet Markets 1.3 Hotel Policies Regarding Banquets 1.4 Types of Customers 1.5 Types of Events 1.6 Types of Functions 1.7 Supervision 1.8 Key Factors in Personnel Management and Planning 1.9 Organizational Structure of Banquet Department 1.9.1 Duties of a Banquet Manager 1.9.2 Interdepartmental Functions 1.9.3 Duties of Banquet Sales Manager 11.10 Toastmaster or Master of Ceremonies 11.11 Booking a Function 11.12 Banquet Markets 11.13 Booking a Banquet 11.14 Summary 11.15 Key Terms 11.16 Questions and Exercises 11.17 Further Reading UNIT 2 MENU PLANNING FOR BANQUETS ...........35 2.0 Introduction 2.1 Unit Objectives 2.2 Menu Planning for Banquets 2.3 Pricing a Banquet Menu and Income Control 2.4 How to Prepare for a Banquet Menu 2.5 Summary 2.6 Key Terms 2.7 Questions and Exercises Self-Instructional 2.8 Further Reading 4 Material UNIT 3 BUFFETS AND FLOWER ARRAN CEMENTS HTS515/BTH340 51 3.0 Introduction NOTES 3.1 Unit Objectives 3.2 Buffets 3.2.1 Types of Buffet 3.3 Assembly Cooking 3.3.1 Categories of Batch Cooking 3.3.2 Shortcuts and Strategies for Bulk Cooking 3.3.3 Easy Bulk Dishes 3.3.4 Tips for Bulk Eating 3.3.5 Letting the Air Out 3.4 Display Cooking Equipment 3.4.1 Wood Burning Style: Pizza Ovens 3.4.2 Induction Cook Tops 3.4.3 WaldorfRanges 3.4.4 Rotisseries 3.5 Buffet Equipment 3.6 Preparing Buffet-Style Meals 3.7 Fiower Arrangements 3.7.1 Different Types of Flower Arrangements 3.8 Summary 3.9 Key Terms 3.10 Questions and Exercises 3.11 Further Reading UNIT 4 BANQUET PROCEDURES ............................ 75 4.0 Introduction 4.1 Unit Objectives 4.2 Banquet Procedures 4.3 Shapes for Banquets and Table Calculations 4.4 Customer Service and Food Safety 4.5 Food and Beverage Services 4.6 Event Planning 4.6.1 Banquet Operations: Profit Opportunities 4.6.2 Banquet Operations: Menu Planning 4.6.3 Banquet Operations: Service Styles 4.6.4 Banquet Operations: Beverage Functions 4.6.5 Banquet Operations: Banquet Room Set-Up Self-Instructional Material 5 Banquetting 4.6.6 Banquet Operations: Banquet Contracts and Billing Policies Management 4.7 ummary NOTES 4.8 Key Terms 4.9 Questions and Exercises 4.10 Further Reading UNIT 5 BUFFET SERVICE ........................................ 91 5.0 Introduction 5.1 Unit Objectives 5.2 Tips For Better Buffet Services 5.3 Modem Ideas in Buffet Table Setting 5.4 Control and Performance Measurement 5.5 Food Safety Procedures 5.5.1 Hazards to Food Safety 5.6 Food Safety 5.7 Hygiene for Food Handlers 5.8 Table Breakdown Procedure 5.9 Cocktail Reception 5.10 Summary 5.11 Key Terms 5.12 Questions and Exercises 5.13 Further Reading APPENDIX: GLOSSARY OF TERMS USED IN BANQUET MANAGEMENT .................................. 111 Self-Instructional 6 Material INTRODUCTION HTS515/BTH340 A banquet is a large meal or feast, complete with main courses and desserts, always served NOTES with ad libitum alcoholic beverages, such as wine or beer. A banquet usually serves a purpose such as a charitable gathering, a ceremony, or a celebration, and is often preceded or followed by speeches in honor of someone. In the majority of banquets, the gathering is seated at round tables with around 8-10 people per table. Overall, there is an archaeological debate of when feasting began. Archaeologist Brian Hayden argues that feasts were an important event because the surplus of food that resulted in feasts turned into social and political ties and a competition in order to display one's own wealth. During these feasts, luxury foods were offered to their guest. What these luxury goods were are still up to debate. However, Hayden argues that animal meat and rice are some of these luxury goods because they were domesticated despite their difficulty in doing so. The term banquet, however, termed from a different time period. The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast, and Mead halls). In the 16th century, a banquet was very different from our modern perception and stems from the medieval 'ceremony of the void'. After dinner, the guests would stand and drink sweet wine and spices while the table was cleared, or ‘voided’. (Later in the 17th century ‘void’ would be replaced with the French ‘dessert’.) During the 16th century, guests would no longer stand in the great chamber whilst the table was cleared and the room prepared for entertainment, but would retire to the parlour or banqueting room. As the idea of banqueting developed, it could take place at any time during the day and have much more in common with the later practice of taking tea. Banqueting rooms varied greatly from house to house, but were generally on an intimate scale, either in a garden room or inside such as the small banqueting turrets in Longleat House Managing banquets in the hospitality industry has become a cruicial execise in view of the fact that more and more people have stated organizing parties and gala dinners. Birthdays of children, marriage anniversaries, and so on, are now frequently organized in hotels and restaurants. The increase in the purchasing power of the middle class families has increased their visits to restaurants and hotels. The growth of multinational companies and the Brand India has increased the scope of power dinner, working lunch and et al. All these have led to the growth of the hospitality industry being more organized and efficient to the needs of the people. This book on the course "Banqueting Management", developed by Yashwantrao Chavan Maharashtra Open University, deals with banqueting setting, which from the very beginning was a lavish meal presented in a different style with various dishes set out on a long table. Menus for banquet functions are predetermined; either the guest give a list of items to be served or the list is provided by the host to select menus from the list. Thus, guests could choice from breakfast selection, American breakfast set, international set menu suggestion, etc. Menu planning is not a simple exercise, but involves making a well-balanced diet is a basic requirement for a healthy meal. Buffets and flower arrangements, banquet procedures and tips on better buffet services are also discussed in the book. This book has been written in the self-learning format. Each of the five units begins with an ‘Introduction’, followed by the ‘Unit Objectives’ and then the details of the topic of each unit. Many images have been given to help the readers to illustrate some points. At the end of the unit is a ‘Summary’ and ‘Key Terms’ to help students recapitulate the contents. The ‘Check Your Progress’ and ‘Questions and Exercises’ sections in each unit will also help in better understanding the subject. Self-Instructional Material 7 Banquetting Management UNIT 1 : BANQUETING: SEQUENCE NOTES AND PROCESS OF SELLING Structure 1.0 Introduction 1.1 Unit Objectives 1.2 Banquets 1.2.1 Types of Banquets 1.2.2 Banquet Markets 1.3 Hotel Policies Regarding Banquets 1.4 Types of Customers 1.5 Types of Events 1.6 Types of Functions 1.7 Supervision 1.8 Key Factors in Personnel Management and Planning 1.9 Organizational Structure of Banquet Department 1.9.1 Duties of a Banquet Manager 1.9.2 Interdepartmental Functions 1.9.3 Duties of Banquet Sales Manager 11.10 Toastmaster or Master of Ceremonies 11.11 Booking a Function 11.12 Banquet Markets 11.13 Booking a Banquet 11.14 Summary 11.15 Key Terms 11.16 Questions and Exercises 11.17 Further Reading 1.0 INTRODUCTION Overall, there is an archaeological debate of when feasting began.