D K Aggarwal Banquet Management (pdf)

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brought out the main courses. They were short one meal.
On the other hand, at a wedding reception for three
hundred guests, there were two options: either beef or
chicken. The waitstaff asked each guest at each table what
they had ordered. They took the orders and served
everyone at once.
The difference between the parties: a supervisor was
in the room at all times during the wedding reception.
Some clients will only pay their bill based upon the
number of meal tickets that are collected. Under these
conditions, the banquet manager should have a person
in the kitchen collecting tickets from the service people.
For example, when the service person picks up ten meals,
that person should give ten tickets to the collector. At a
buffet, a service person is stationed at the beginning of
the buffet line to collect tickets.
The service person should be taught that if a guest
does not have a ticket, the banquet manager is to be
summoned immediately. The banquet manager then
Preparation of Banquet Events 141
checks with the client of the party to determine if the
person is really a guest or a crasher of the party (which
happens often at conventions and weddings). As soon
as the meal has been served, the banquet manager informs
the client of the number of guests that the banquet house
has served. If there is a discrepancy, the client and the
banquet manager can count the number of guests and
solve the problem.
BUFFETS
When the client chooses the option of having a buffet, the
banquet manager is responsible for having the buffet set
up and ready for the guests at the scheduled time. All
buffets have a few basic principles. It goes without saying
that all hot food must be served hot and all cold food
must be served cold. Buffet lines are arranged so guests
will not have to stand in a long line waiting for food.
The buffet has to look neat and the food must be
appetizing.
Buffets are great for clients who want their guests
to have a choice of meal items. Buffets are also great for
serving a meal in a room that is located a distance from
the kitchen. For instance, using a buffet at a pool is an
ideal way to increase the use of the area around the pool,
and in turn the revenue of an establishment. Buffets are a
lifesaver when the establishment has a limited amount of
function rooms. As an example, a group would like to
have an all-day meeting with lunch.
The banquet house has only one room that will
accommodate the guests. The solution is to have the
meeting set up using tables. The client and banquet
manager schedule a 30- to 45-minute break before lunch
is served. By using a buffet, the establishment can serve
the guests lunch. The service persons will not have to set
up their utensils and food from the buffet. As with all
142 Banquet Management and Room Division
banquet functions, this service option requires much
organisation by the banquet manager to make it a success.
Flow and Layout
If at all possible it is best to have separate islands for the
different parts of the meal. There can be a separate table
for beverages, one for appetizers and salads, one for main
courses, and another for dessert. One buffet line is needed
to serve every one hundred guests. The establishment can
use ice carvings to keep food cold and chafing dishes or
heating units to keep food warm. Food can be displayed
on mirrors, in ice carvings, or in edible bread items.
All condiments are to be placed in front of or next to
the food they accompany. For example, next to the ham
would be mustard. It is recommended that the condiments
be placed in monkey dishes (small cup-like dishes), which
should have underliners beneath them. The proper utensils
to use for the condiments should be placed on the
underliner.
Buffet Setting
In the setup of a buffet, the first item at the beginning of
the buffet line should be clean plates. The banquet
manager instructs the service people to check not only the
top of the plates but also the bottoms for cleanliness. The
buffet is usually arranged in the same manner as a meal
would be served. Appetizers are placed first on the buffet
line, followed by salads. Then the main course items, along
with the starches and vegetables.
The rolls, butter, utensils, and beverages generally are
the last items on the buffet line. Ideally, they should be
on a separate table. By placing them at the end of the
buffet line, it becomes easier for the guests to select the
food and carry their plates without having to balance their
Preparation of Banquet Events 143
Figure 6. A diagram of the place setting
144 Banquet Management and Room Division
utensils with their food. Of course, if the banquet
establishment wants
The buffet is usually arranged in the same manner
as a meal would be served. Appetizers are placed first on
the buffet line, followed by salads, and then the main
course items, along with the starches and vegetables.
Service Staffs
The amount of service assistance is limited by the service
staff at a buffet. The service depends on the style of buffet
that is chosen by the client. There are some jobs that have
to be performed at a buffet that are not performed at a
sit-down meal.
Service persons will be positioned behind the buffet
line to assist the guests with their food. The service persons [ Pobierz całość w formacie PDF ]

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