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Banquet Management and Execution **Unit 2. - Coggle Diagram

- - - - Traveling from one side of the world to the other has brought as a consequence the possibility of holding a great number of congresses, conferences and business meetings in hotels and convention centers, aimed at promoting cultural and commercial contacts.
- - - - The forms to be used in the order required are as follows:
        
        The forms to be used in the required order are as follows:
        
        It is a form with the date and some tables with the name of each room. Once the client's visit has been completed, whether in person or by telephone, tentative or definitive, the reservation will be recorded in this book, the purpose of which is to keep a record of the rooms occupied so that in no case can a "Room be sold twice", which would cause a major problem that would be difficult to solve.
        
        When a customer requests a service on a certain date and the rooms are all committed but not confirmed, before giving a refusal, the banquet manager should contact the customer who has made the reservation to remind him that he has it and see if he can confirm it. This should be done tactfully, because the customer may be upset and lose that service, for this reason you should not call a customer whose visit is very recent, but on the contrary, tell the new customer that after a few days we will try to solve the way to give a room.
        
        .The following items should be entered in each box of the form:
        
        -Room, Date on which the reservation is registered.
        -Client's name, address and telephone number, type of banquet, time, number of people, observations.
        
        Banquet Budget - Order of Service
        
        The organization of confirmed services should be carried out two (2) days prior to its realization in order to coordinate in time, all departments that have something to do with the service, so that they are aware of it and can prepare what they have to do.
        
        When preparing this order, special care shall be taken to ensure that all the details of the service are clearly shown, adding the necessary appendices that may concern each department. Apart from the day, time, number of persons, and other data of the event to be carried out, the service order should include:
        
        •Menu: Specifying the name of each dish, beverages and appetizers. The menus can be of: Coffee Breaks, Breakfasts, Lunches, Dinners or Snacks.
        
        •The manner in which each service and assembly is to be performed.
        
        • Observations to the kitchen and pastry shop on how to serve and, if necessary, how each dish should be prepared.
        
        Planning and assembly
        
        Planning
        
        The Banquet Manager, when the day comes to perform the service, must plan it, supervising in principle all the details that appear in the service order or banquet budget. First of all, he/she must foresee, for the number of guests attending the banquet, the personnel required for the banquet..
        
        The need for service personnel varies in relation to the type of service to be offered, whether it is buffet or plated food.
        
        For buffet style meals you need:
        
        1 more item...
        
        Mounting
        
        The assembly of a banquet requires enough time to properly execute all the details required by the previously agreed planning.
        
        The way to carry out the assembly will depend on the shape of the premises, dimensions, etc., as well as the number of diners to be served and the type of service. It is convenient to make a small sketch with the distribution of the tables; facilitating this way the work. The tables used in these services have larger dimensions than the normal ones with folding or threaded legs.
        
        Menu Composition
        
        2 more items...
        
        Fixed Menu Plating:
        
        is
        
        This type of service is quite simple, fast and comfortable, as it avoids many complications and makes the task much easier. By working with a fixed menu for all diners we do not need highly trained waiters and gives the opportunity to select extra waiters, occasionally when there is activity, even with extra waiters who are not very experienced.
        
        Buffet Menus
        
        is
        
        A type of meals where the diner is given the choice of various delicacies, presented in a self-service manner, presented in a colorful way, according to selection and taste, and in the desired quantity. Buffet service is very popular in banqueting activities, since for many clients it is a good solution that pleases all guests. Buffets consist of hot and cold dishes and the success of this type of service depends on the presentation of the various dishes.
        
        Customers eat with their eyes first and a well presented buffet is a success not only in terms of quality, but also economically. If we know how to plan the buffet menu well, it will have a low cost.
- - - - Breakfasts 25% Rum 12% Lunch and dinners 38% Whisky, vodka, gin 25% Whisky, vodka, gin
      - Lunches and Dinners 38% Whiskey, vodka, gin 25%
      - Snacks 28% Wine, Beers, Champagne 28