Banquet Function and Catering Service Procedures (Book with DVD)

Function catering refers to service of special functions for speci c groups for people at an assigned time, the food, beverages, and other facilities o ered being predetermined. Function catering may vary in its size and importance depending on the type of function and the number of people expected for it. It includes anything from a simple snack service to an estate banquet and from a small birthday party to a grand trade exhibition. The functions may be organized either within the premises of the hotel or outside, according to the host's wish. Banquet department, one of the departments under the umbrella of food and beverage department, is responsible for organizing function catering under the direction and control of banquet manager. The function is organized within the banquet hall, the size of which varies from hotel to hotel. Some hotels may have more than one hall of di erent sizes to hold the function of di erent group sizes or one large hall, the size of which can be adjusted with temporary partitions to accommodate parties of various sizes. This text teaches food preparation skills and techniques. Kitchen tools and design, menu development and management of service and culinary personnel are introduced and practiced. Dining room and banquet operations, service standards and sales promotion also might be covered.