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Banquets.doc - Jindal School of Hotel Management...

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Jindal School of Hotel ManagementINTRODUCTIONThe banqueting department is responsible for the organisation of different events such ascocktail parties, buffet-style dinners, full service banquets, conferences, conventions, etc.The profit margin in the departmental turnover is generally higher than that of other pointsof sale offering food and beverage.While meals can represent a considerable turnover, the hotel manager prefers functionswhich last longer such as seminars and congresses which utilise all facilities available,notably:the roomsthe restaurantsthe barsthe seminar hallsthe banquet hallIn large hotels where seminars and banquets are frequently organised, even every day, thefunctions requiring rooms take preference over events which only generate a food andbeverage income.In many establishments, serving a group of as few as ten people is already considered as abanquet, but a banquet can bring together many hundreds or even thousands of people.Among these people, many do not already know the establishment and are thereforepotential customers. This is one more reason that both service and food quality have to beperfect.The only recipe for success is«organisation».DEFINITION OF A FUNCTION / BANQUET:A gathering of a certain number of people (not less than 10), having thesame meal at the same time and for a specific purpose /occasion.1
Jindal School of Hotel ManagementThe Banquet ManagerIs responsible for the entire banqueting department, as far as the clientele, staff, halls,equipment, goods, administration and financial results are concerned.Required qualificationsExperienced administratorSociable, with a good sense of human relationsExperience in kitchen and as a waiterMarketing knowledgeGood organisational skillsTeam spiritProfessional conscientiousnessSobrietyAvailabilityLanguage skillsBANQUET DEPARTMENT HIERARCHYBanquet SalesManagerExtra StaffBanquet ManagerSenior CaptainCaptainsChief Steward&Assistantstewards2
Jindal School of Hotel ManagementMain tasks and responsibilitiesEstablishing and controlling the departmental budgetsCollecting information about the activities of competitorsSetting up the banqueting productPromoting salesEstablishing monthly statisticsPreparing invoices and following up outstanding accountsHiring permanent staff and service extrasControlling staff working hours and establishing detailed accountsAssuming full responsibility toward the guests and the hotel management for thefollow-up of the event until its endSetting up the schedule of the event and co-ordinating with the persons in charge of itsrealisationCo-ordinating with the other departments when special services are required (hotelrooms, transportation, etc.)TYPES OF EVENTS1.ConferenceThis is the easiest event to organise. Generally, the client knows exactly what he wants.

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