Banquet Staff: Set-Up and Server Notes

Module 1: Position Expectation

• Banquet Set-up Staff: Food and beverage employees who prepare function rooms based on guest specifications.

  • Importance: They ensure the banquet meets guest expectations.

  • Responsibilities:

    • Setting up rooms per event orders.

    • Maintaining function rooms.

    • Maintaining banquet equipment.

    • Breaking down rooms after events.

• Banquet Server: Food and beverage staff who serve guests at functions and aim to exceed expectations.

  • Importance: They strive to provide an exceptional dining and meeting experience.

  • Responsibilities:

    • Preparing for service.

    • Inspecting table cleanliness and setup.

    • Greeting guests.

    • Serving food and beverages.

    • Completing service and breaking down rooms.

    • Inventory and revenue reporting.

Superior Performance Standards

• Definition: Enhancing the guest experience through excellent setup and service.

• Importance: Helps the hotel achieve goals by providing excellent service at a reasonable price.

• Banquet Performance Standards:

  • Professional behavior.

  • Prompt and attractive setups.

  • Function room refreshment.

  • Warmly greeting guests.

  • Adherence to safety procedures.

  • Knowledge of audio-visual equipment.

Teamwork

• Definition of a Team: A group of individuals supporting each other to achieve a common goal.

• How to build teamwork:

  • Helping co-workers and guests.

  • Seeking help when needed.

  • Using polite greetings and expressions.

  • Sharing supplies and taking pride in work.

  • Maintaining cleanliness.

  • Avoiding disturbing guests and resolving issues without blaming others.

• How to build teamwork with others:

  • Following dish-room procedures.

  • Reporting equipment repairs.

  • Assisting the Laundry Department.

  • Treating internal customers with the same concern as external guests.

Module 2: Product Knowledge - F&B Equipment

• Importance: Ensures staff can perform jobs correctly and efficiently.

• F&B Equipment Terms:

  • Beverage tray (bar tray): Small tray, often rubber-lined, for carrying items.

  • Bus tub: Large plastic tub for soiled dishware.

  • Chafer: Metal holder using Sterno to keep food hot.

  • China (Chinaware): Plates, cups, bowls, etc., typically earthenware or porcelain.

  • Condiments: Spices and sauces served with meals.

  • Drip Bucket: Collects water from melting ice.

  • Glassware: Tumblers, wine glasses, etc.

  • Jigger: Measuring tool for mixing cocktails.

  • Linen roll-up: Silverware rolled in a linen napkin.

  • Linen: Tablecloths, napkins, etc.

  • Metal shaker: Cup for shaking cocktails with ice.

  • Order pad (Captain’s pad): Paper pad for writing orders.

  • Oval tray (service tray): Large tray, often rubber-lined, for carrying items.

  • Portable bar: Cabinet on rollers for beverages, glassware, etc.

  • Ramekin: Small dish for butter and sauces.

  • Silverware (flatware): Eating utensils, usually stainless steel.

  • Sterno: Solid flame for heating food in chafers.

  • Tray stand (tray jack): Frame supporting oval trays.

  • Underliner: Plate under teapots or condiments.

Glassware

• Definition: Equipment used to hold liquids, aid in portion control, merchandise beverages, and serve dishes.

• Importance: Enhances food and beverage merchandising by adding style and presentation.

• Parts of a Glass: Bowl, stem, foot/base.

• Basic Types:

  • Tumblers: Flat glass without stem or foot.

  • Footed Ware: Bowl sits directly on a base/foot.

  • Stem Ware: Glass with bowl, foot, and stem.

  • Mug: Tumbler with handle, for beer.

• Maintenance and Care: Handle with care, avoid stacking, hold by stem/base, wash separately, and dry before storing.

Silverware and Chinaware

• Silverware:

  • Silver formed into serving plates and cutlery; now mostly stainless steel.

  • Makes food preparation and presentation elegant.

  • Types: Dining cutlery, serving gears/ladles, pots.

    • Dining Cutlery: Dinner knife, fork, spoon; steak knife; fish knife, fork; soup spoon; salad knife, fork; dessert spoon, fork, knife; long spoon; teaspoon.

    • Serving Gears: Serving spoon, fork, cake server, soup ladle.

    • Silver Pots: Water pitcher, coffee pots, tea pots.

• Chinaware:

  • Fine porcelain originally made in China.

  • Indicates establishment style (casual, formal, etc.).

  • Types: Plates, bowls, cups, saucers/underliners, serving pieces.

Table Linens

• Linen: Cloth made of flax.

• Napkin: Cloth for wiping mouth and hands.

• Types of Linen:

  • Tablecloth: Round (228x228), IBM (60x96), Cocktail (60x60).

  • Skirting Material: Pleated cloth for draping tables.

  • Flounces: Ruffles and trimmings.

  • Table Napkins: Cloth (20x20, 18x18), Paper (17x17, 10x10).

• Napkin Folding Designs: Crown, Tavern/Pyramid, Mexican Fan, Candle, Sphinx, Bird of Paradise.

• Qualities of Good Linen: No rips, no stains, free from wear and tear.

• Inspecting Linen: Important for guest satisfaction and hygiene.

Tables, Chairs and Other Furniture

• Types of Banquet Tables: Round, rectangular, square, crescent, half crescent, half moon, & quarter round.

• Types of Chairs: High back, banquet, plastic, high chair.

• Other Furniture: Chafing dish riser, folded partitions, dance floor, steel risers, wooden partition, TV/VCR stand.

• Accessories: Wedding bell, stanchion, candelabra, torch, Lazy Susan, standee, table number stand, menu holder.

• Utility Equipment: Linen trolley, dance floor trolley, chair trolley, glass rack, dish dolly dividers.

• Meeting Materials: Erasers, flip chart paper, folders, tacks, pins, markers, pencils, writing pads, tape, paper clips.

Types of Functions

• A function is a banquet event or activity within the hospitality industry.

• Types of Functions: Meetings, conventions, trainings, seminars, concerts, cocktails, birthday parties, weddings/anniversaries, receptions, sports events.

Function Rooms and Facilities

• Function Room: Room where banquets, meetings, and receptions are held.

• List of Function Rooms: Secretariat, Pacific Grand Ballroom, Atlantic Hall, Function Rooms 1-9, Executive Boardroom, Mezzanine Gallery Foyer, Lagoon Area, Poolside Garden, Gazebos 1-2, Del Sol, Club Cebu.

Audio-Visual Equipment

• Audio-visual equipment are used for presentations.

• Importance: Ensures clear information and music during functions.

• List of Audio-Visual Equipment: P/A system, microphone, CD player, speakers, projector screens, flip charts, overhead projector, LCD, televisions.

Banquet Event Order (BEO)

• Banquet Event Order (BEO): A document detailing all information needed for a function.

• Importance: Serves as a guide for banquet staff and other departments.

• Information Found in a BEO: Function name, organization details, contact person, hotel manager, function type, room details, number of guests, room setup, menu, timings, prices, and special requests.

Standard Table Settings

• Importance: Demonstrates attention to detail and provides a quality guest experience.

• Table Setup Styles:

  • Theater Style: Chairs in rows facing a stage (ice water, writing pads).

  • Classroom Style: IBM tables in rows (ice water, writing pads).

  • Boardroom Style: Rectangular tables arranged to form an oval (ice water, writing pads).

  • U-Shape Style: Rectangle tables in a U-shape (ice water, writing pads).

  • Hollow Square Style: Tables in a square with a hollow middle (ice water, writing pads).

  • Straight Banquet Round Table Set-up: Round tables lined up in rows (ice water, writing pads).

  • Banquet Round Set-up Staggered: Round tables staggered (ice water, writing pads).

  • Snacks Table Set-up: Side plates, dessert forks, and napkins.

  • Coffee Break Set-up: Coffee decanter heater and coffee cups.

Standard Place Setting

• A Standard Place-Setting Arrangement is the standard table-top set-up of a cover based on the type of service.

• Importance:

  • Tables in the function room should look the same, even if different staff set them up.

  • When tables are consistently set, using the standard place-setting arrangement, it shows that you care about providing a quality dining experience to the guests.

• Different types of table service used by Banquet

  • RUSSIAN STYLE

  • PLATED SERVICE

  • FAMILY STYLE

  • BUFFET STYLE

  • CHINESE LAURIAT

Par Stock System

• Par refers to the number of supplies needed to get through one work shift

• Stocks are arranged on a First-In First-Out Basis.

• Ensuring that all needed stocks or items are readily available.

Anticipating Customers' Needs

• Major Needs of the Customer

  • Personal Needs: being made to feel important, being respected, being treated as a unique individual

  • Practical Needs: Product and service, Infromation, solution to problems/ advice to them

• ANTICIPATING means thinking and acting ahead re customer service needs.

• Senior citizens and guests dining alone - Provide some extra attention.