What Does a Banquet Captain Do?

A banquet is a high-level dining form developed on the basis of ordinary dining. It refers to a grand and formal dining event held by guests and hosts in order to express welcome, congratulations, thanks, and celebrations.

Banquet Management

1. The size and specifications are predetermined.

2. The number of dishes and drinks is predetermined.

3 Meal standards are predetermined.

4 High service requirements, emphasizing meticulousness and thoughtful manners.

5. It has high requirements for environmental layout, emphasizes grand and enthusiastic, and pays attention to rendering of atmosphere.

According to different classification methods, there are the following types of banquets.

1. Classified by content and form

Banquets can be divided into Chinese food banquets, Western food banquets, cold receptions, cocktail parties, tea parties, etc. according to the content and form.

2. Classified by meal standards and service levels

Banquets can be divided into high-end banquets, mid-range banquets, and general (ordinary) banquets according to the dining standards and service levels.

3. Classified by meal type

Banquets can be divided into standing banquets, sitting banquets, sitting banquets and standing banquets according to the different types of meals.

4. Classified by etiquette

Banquets can be divided into welcome banquets, thank you banquets, farewell banquets, etc. according to etiquette.

5. Classified by organizer

Banquets can be divided into state banquets, formal banquets, informal banquets (feast banquets), family banquets, etc. according to the identity of the host.

6. Classified by size

Banquets can be divided into large banquets (more than 200 people), medium banquets (100 to 200 people), small banquets (less than 100 people), etc. according to their size (how many people are present).

7. Classified by dish characteristics

The banquet can be divided into seafood banquet, bird's nest banquet, game banquet, full lamb banquet, full Han banquet, hot pot banquet, dumpling banquet, vegetarian banquet and so on.

The types and types of banquets vary.

State banquet

A state banquet is a formal celebration organized by the head of state or government of a country (such as National Day), or in order to welcome a visiting foreign head of government or head of government, or a visiting foreign head of government (head of government) to thank the host government Banquet, this is the highest form of banquet.

2. Chinese banquet

A Chinese banquet is a form of banquet held in accordance with Chinese tradition. Chinese banquets are based on Chinese eating habits, eating Chinese dishes, drinking Chinese drinks, and using Chinese tableware. The variety and quantity of dishes vary according to the standard of the meal.

3.Western Party

Western food banquet is a form of banquet held according to western tradition. Western banquets are based on western dietary habits, eating Western dishes, drinking foreign drinks, using multiple sets of tableware according to the dishes, and paying attention to the combination of dishes and drinks.

4. Cold meal reception

Cold reception is a banquet form organized according to the way of buffet meals. The cold dishes are mainly cold dishes, but also some hot dishes. Both Western dishes and Chinese dishes are available. Guests can eat according to their dietary preferences. Drinks are usually placed on the bar and picked up by the guests or checked by the bartender. Because of its flexibility and convenience, this banquet is often used by government departments, businesses, and trades to host a large number of welcome parties, celebrations, opening or anniversary celebrations, and press conferences.

5. Cocktail party

Cocktail party is a traditional banquet form of European and American society. The cocktail party mainly serves drinks (characteristics of cocktails and mixed drinks), and is accompanied by moderate wine snacks such as sandwiches, nuts, meat rolls, and so on. Cocktail parties can be held at any time of the day, or before a formal banquet (as part of a banquet).

Banquet booking is a highly professional and flexible job.

(I) Banquet Reservation

1. Book Direct (Interview)

Direct booking is a more effective and practical way to reserve banquets. In the case of large scale banquets, high status of banquet attendees or high banquet standards, banquet organizers or individuals generally require face-to-face negotiations and direct bookings. The hotel banquet salesperson or reservation clerk should introduce the banquet venue and all the detailed arrangements according to the customer's requirements, such as hall layout, menu design, seating arrangements, service requirements, etc., should try to meet the various requirements put forward by the guests, and negotiate payment methods, Banquet reservation list, record contact person's contact address, telephone number, etc. in order to contact guests by letter or telephone in the future.

2. Book by phone

Telephone booking is another more effective way to reserve banquets. It is often used for booking small banquets, checking hotel banquet information, and verifying details of banquets. It is especially common among hotel guests. In addition, large-scale banquet interviews, the implementation of banquets, or changes in certain matters, etc. are usually passed on the phone to communicate related information. As with direct bookings, the booking staff should introduce and sell catering products to customers over the phone, implement relevant details, and fill out banquet reservation forms.

In addition to the two main banquet booking methods mentioned above, guests can also make banquet reservations by letter, fax, etc. The restaurant should try every means to contact customers, try their best to expand the banquet sales business, and strive to increase the utilization of banquet facilities, so as to create good for the hotel Social and economic benefits.

(B) Banquet Booking Procedure

1. Accept reservation

(1) Enthusiastic response

(2) Listen carefully

(3) Record carefully

The type of banquet is a Chinese banquet, a Western banquet, or a cold reception.

The date and time of the banquet.

The number of people attending the banquet (including the minimum guaranteed number of people) and the number of tables.

The name, nature and guest identity of the banquet.

The organization or individual, contact person, contact address and telephone number of the banquet.

The name of the planned banquet hall, hall layout and platform design requirements.

The main content of the menu, the type and quantity of drinks.

Charging standards and payment methods.

Other requirements for the banquet, such as lounges, invitations, seat cards, greeting tables, etc.

The date the booking was accepted and the signature of the booking officer, etc.

After the banquet reservation form is completed, it should be repeated to the guests, and the reservation guests should sign.

(4) Polite farewell

2. Banquet booking

(1) Fill in the banquet event record book

(2) Signing a banquet contract

(3) Collection of deposit

(4) Establishing banquet reservation files

(5) Alteration or cancellation of banquet reservations

Preparations before the feast

(1) Master the situation of the banquet

1. The basic situation of the banquet

(1) The time and place of the banquet.

(2) The number of banquets, the number of tables, the identity of the host and host, name, etc.

(3) Requirements for the arrangement of the banquet hall.

(4) Banquet standards and payment methods.

(5) Dishes and drinks.

(6) Division of service staff.

(7) Special requirements and contraindications of guests.

(8) Other requirements of the banquet organizer, etc.

2. Menu situation

(1) The order and order of dishes.

(2) Raw material composition and production method of dishes.

(3) The ingredients and service methods of the dishes are followed.

(4) The taste characteristics and allusions of dishes, etc.

3. Service requirements

(1) Requirements for the layout and countertop.

(2) Meet service requirements.

(3) Drink service requirements.

(4) Dishes service requirements.

(5) Requirement to remove meal utensils.

(6) Request for checkout.

(7) Main table service requirements, etc.

(B) the banquet room layout

1. Lounge layout

2.Banquet room layout

(1) According to the purpose, nature of the banquet and the requirements of the organizer, a monogram is hung above the hall, such as "Celebrating the establishment of XX company", "Welcome XX delegation", etc.

(2) Place bonsai flowers and plants around the banquet hall to highlight or render the grand and warm atmosphere of the banquet.

(3) If it is a state banquet, the national flags of the two countries should be hoisted.

(4) If it is a general wedding banquet or birthday banquet, etc., put the word "hi" or "shou" in a prominent place in the banquet hall (usually on the wall behind the main table), or paste couplets according to the requirements of the guests. .

(5) If required by the organizer, a speech table should be set on the right and back of the main table, with tablecloths, table skirts, table tops decorated with bonsai and flowers, and two microphones on the table for guest and host to make speeches.

(6) The temperature and humidity of the banquet hall should be controlled within the specified range. Large-scale banquets should be paid more attention to prevent sudden increase in room temperature caused by crowds and hot dishes.

(7) If there is a band accompaniment or cultural performance during the banquet, the stage should be used, and the stage without the stage should be designed to occupy the venue or band.

(Three) platform design

The table design of the banquet should be carried out flexibly according to the number of banquet tables, the area and shape of the banquet hall, and the requirements of the organizer, but the following principles should be followed.

1. Highlight the main table

2. Uniform specifications

3. Reasonable layout

(4) Seat arrangement

Seat arrangement refers to the arrangement of each guest's seat according to the identity and status of the guest and host. When arranging seats, you must contact the banquet organizer to understand their requirements, and follow the "high, near, low, and far" principle. The heights of high, near, low, middle, and high refers to the identity and status of the guest, while near and far refers to the distance between the guest and the main and vice hosts (or the main table).

(5) Item preparation

Porcelain

Glass

3.Metal tableware

4.Cotton

5. Utensil

6. Other

(Six) set up

Set up according to standard requirements.

(VII) Preparation of alcoholic beverages

The alcoholic beverages required for the banquet must be taken out of the warehouse in advance, and the bottle (can) body or outer packaging must be cleaned. Drinks should be chilled beforehand. About half an hour before the banquet, the attendant should clean the bottles (cans), place the drinks neatly on the workbench, and keep the bottle-opening appliances ready beside them. In addition, cigarettes and tea should also be prepared. At the same time, you should also prepare the sauce, sauce and other spices (banquet table).

(8) Placing cold dishes

(1) The mix of meat and vegetables is reasonable.

(2) The hue distribution is beautiful.

(3) The knife edge is in the same direction.

(4) The distance between the discs is uniform.

(5) The best cold dishes are placed in front of the main seat.

(6) For multi-table banquets, the cold dishes on each table should be uniform.

(7) The cold dish should be placed on the tray, and it should not be taken directly by hand, and care should be taken not to damage the artistic shape of the cold dish.

(8) If a turntable is used for a banquet, cold dishes should be placed on the turntable.

(9) If the banquet cold dishes are divided into meals, the cold dishes should be directly placed on the decorative plate of each place, but pay attention to the orientation.

(9) Inspection before the feast

1. Inspection of tableware

2. Sanitary inspection

3. Equipment inspection

4. Security inspection

Chinese banquet service rules

(I) Welcome service

Warm welcome

2.Connecting clothes

3. Lounge service

4. Pull the chair to give up

(2) Pre-dinner service

Spread a napkin

2. Remove chopstick cover

3.Removal of flower arrangement and table number plate

(3) Pouring service

(1) Large and medium-sized banquets should be prepared with prepared wines about ten minutes before the banquet. Generally, wine glasses and white wine glasses are poured to fullness. Small banquets can be poured after the banquet begins.

(2) When pouring wine, pour wine or rice wine first, then pour strong wine, and finally pour beer and soft drinks.

(3) The pouring sequence is clockwise from the guest.

(4) When pouring wine, it should be carried out from the right side of the guests. The standing posture and bottle holding method are the same as those for Chinese food.

(5) When pouring wine, use a tray. Neatly place the drinks used in the banquet in the tray with the trademark facing outward. First, please choose the type of wine, then move the tray outside the back of the chair, and hold the wine selected by the guest. Pouring. The general practice is that wine or rice wine and white wine can be filled with bottles, beer and soft drinks need to be filled with trays.

(6) If the guest does not drink a certain kind of drink, the corresponding wine glass should be removed in time.

(7) If the guests need ice cubes, they should provide the ice cubes and ice clips to the guests in time.

(8) When the host toasts at each table, the attendant at the main table should entrust the drinks to follow, so that the wine can be poured in time.

(Four) serving

Serve exactly as requested.

(V) Dishes service

At banquets where the standard of dining is high or the guests are high, each dish must be distributed to the guests. General banquets are divided according to the situation.

(6) Intercourse services

1. Change the dishes

2. Towel service

3. Drink service

4.Desktop finishing

5. Hand Wash Cup Service

6.Replace Ashtray

(7) Checkout services

Summary bill

2. Checkout service

(8) Drop-off service

1. pull off the chair

2. Pick up your coat

(9) End of work

Check

2. Close up

3. Clean up the banquet hall

(10) Matters needing attention

(1) During the banquet service, if a guest or host speaks, the attendant should suspend operation and wait for it.

(2) During the meal, if the guests get up and leave the table, they should actively pull the chairs and stack the guests' napkins next to the meal.

(3) Pay attention to the "three light" in the banquet service, that is, speak lightly, walk lightly, and operate lightly to ensure that the banquet is carried out in an orderly manner.

(4) The waiters in each position should cooperate and cooperate with each other to ensure a smooth banquet.

(5) During the banquet, if a guest accidentally drops tableware on the floor, the attendant should bring clean tableware in time and then clean up the tableware that has been dropped on the floor.

(6) After the banquet, the guests' opinions and suggestions on the banquet should be consulted in time, and the banquet service situation should be summarized, and the areas that have been done well should be found out, and the inadequate areas should be found and reported to the superior.

Western banquet service

(1) Preparation before the feast

1. Master the banquet situation

Before the banquet, the waiters in each post should understand the banquet number, standard, platform design, guest and host identity, organizer or individual, payment method, special requirements, menu content and service requirements, etc. The specific content is roughly the same as that for Chinese banquet services.

2. Banquet room setup

(1) Lounge layout

(2) Banquet room layout

3 Platform design

(1) "I" long platform

(2) "U" shaped table

(3) "E" shaped table

(4) Square table

4 Seat arrangement

Seat arrangements for western food banquets should also follow the principle of "high, near, low, far". Most of the hosts are sitting in the center of the dining table. The guest is on the right side of the host. They sit facing other guests. The closer the other guests are to the host, the higher their status.

5. Preparing meal utensils

(1) Stainless steel

(2) Porcelain

(3) Cup

(4) Cotton fabrics

(5) Appliances

6. Set up

Set up according to corporate standards.

7. Preparing alcoholic beverages

A bar (or fixed or temporary) should normally be set up on the side of the lounge or banquet hall. The bar is equipped with all kinds of alcoholic beverages and mixing equipment required for this banquet, and it is cooled down in advance according to the temperature of the supply of wine, and equipment such as wine baskets, ice buckets, bottle openers and corkscrews are prepared. The bar should have a bartender on duty to prepare cocktails for guests.

8. Bread and butter service

At the beginning of the banquet five minutes, put bread and butter on guests' bread trays and butter dishes. All guests should have the same type and quantity of bread and butter. Pour ice water or mineral water for guests at the same time. Single tables or small banquets can do this after guests have taken their seats.

9. Pre-feast check

The contents and methods of the pre-banquet inspection are the same as those of the Chinese dinner.

(B) Western Food Banquet Service Regulations

1. Welcome service

2. Lounge cocktail service

3 Pull the chair to give up

4 Upper basin

5. Soup

6. Fish dishes (side dishes)

7. Meat dishes (main course)

(1) Remove the decorative plate from the right side of the guest and set the plate.

(2) The attendant distributes the main course and vegetables to the guests from the left side while holding the dish. The main part of the dish should be close to the guests.

(3) Another staff member then assigned a sauce to the guest from the left side of the guest.

(4) If there is a salad, they should be delivered to the guests in turn from the left.

8. Dessert

9. Top fruit

10 Beverage service

11. Drop off service

12. End work

(Three) matters needing attention

(1) In the service process, the service principle of first guest before host and lady first should be followed.

(2) Before serving each dish, the tableware of the last dish should be removed, and the corresponding drinks should be poured before serving.

(3) If the tableware on the table has run out, put the appropriate utensils before serving.

(4) When removing tableware, move lightly and steadily. Western food withdrawal is generally performed by hand, so you should not take too much at one time to avoid accidental breakage.

(5) The banquet hall should be unloaded and served at the same time. When there are multiple tables, the main table shall prevail. Other considerations are basically the same as for Chinese banquet service.

(1) Work arrangement and division of labor

After receiving the banquet task notification, the management personnel should clarify the various tasks according to the scale and requirements of the banquet, and then arrange the work tasks for the service personnel participating in the banquet service, clearly define the division of labor and responsibilities.

(2) Organization and inspection of preparations

Preparations include the requirements of the banquet hall, the style of the dining table, the use of wine and utensils, the preparation of drinks, the standard of the table setting, and the requirements for cold dishes. Managers should consider all preparations carefully, urge service personnel to complete, and carry out detailed inspections to ensure nothing is wrong.

(3) Communication and coordination with the kitchen

The banquet managers must communicate with the kitchen in advance, such as the characteristics of cold dishes, the order of serving hot dishes, the tableware used, and the ingredients used in the dishes. During the banquet, the management staff must coordinate with the kitchen in time according to the banquet process to control the speed of the dishes.

(IV) Control of the banquet process

1. Control the time of the entire banquet according to the requirements of the banquet organizer.

2. Control the speed of serving according to the speed of guests' meals. Generally speaking, the interval between each hot dish is about 10 minutes.

3 Intensify patrols, control service quality at any time, and ensure banquet service specifications.

4 Resolve problems that occur during the banquet in a timely manner.

5. Urge all Hong Kong dollars to do a good job of closing the banquet.

(5) Summary improvement after the banquet

1. After each banquet, the successful experience of the banquet should be summarized and then promoted.

2. While summarizing experience, find out the shortcomings of this banquet, analyze the reasons for the problems, and propose solutions to improve at the next banquet.

Senior banquetists play an important role in banquet management. Unlike ordinary waiters, senior banquetists are banquet waiters and banquet designers; they are service performers and banquet process directors and Communicator of advanced services. They not only possess the skills and comprehensive quality of catering services, strictly implement the standardized and standardized service requirements, but also receive training in professional courses such as art cultivation, lifestyle, and professional tasting. They have a very rich internal knowledge and a very elegant external appearance. It reflects the value of a brand.

They learn how to collect and analyze information, so that they can actively collect all kinds of relevant information, such as the number of staff, dining standards, guest relations, important customer information, etc. when receiving banquet orders.

They study various types of banquets. According to the relevant information collected, they can discuss with the guests to determine the theme of the banquet, such as welcome banquet, celebration banquet, business banquet, signing banquet, etc., and then all services and contents are closely centered on the theme Carry out.

They learn any detail service knowledge related to the banquet, so they can design a banquet plan according to the nature of the banquet, pre-judge the scene reception process, design a special banquet service that meets the requirements, and seek the best and outstanding service methods for guests Enjoy the satisfaction + surprise service of perfect oriental culture and western standards.

They study chromatics. Red symbolizes enthusiasm, joy, and revolution, yellow symbolizes wealth, happiness, and light, and purple symbolizes elegance, nobility, and romance ... What kind of color matches what kind of banquet theme, the rendering effect of light color, what should I choose? The same lighting, tablecloth color match. They study music and know that the background music of the pre-dinner party should choose soothing and elegant European light music. The entertaining music can use the cheerful round dance music. The dish show music needs rhythmic tunes, and the rendering music before the speech must have To help promote the atmosphere, it is necessary to choose music with a certain momentum, and the background music during the meal can be appropriately selected to brisk and pleasant strings.

They learn to arrange flowers, choose flower varieties based on the theme, and make the design unique. At the same time, they make the design unique, in line with the trend of the times and the specific requirements of the banquet.

They study ballet, emphasize their manners, and appear in all scenes of service in the most elegant manner, providing guests with thoughtful and extreme service.

They learn how to dress, according to different types of banquets, to dress and match differently, reflecting the requirements of environmental integration. Such as a traditional Chinese banquet: wearing Chinese restaurant clothing, showing the oriental traditional style, reflecting the connotation of hospitality and hospitality. Chinese and Western banquet: dressed in black or white banquet clothes, with a small bow tie, reflecting a solemn, international sense. Themed banquet (Christmas): Wearing a Christmas-themed costume, a festive and cheerful dining atmosphere that combines the traditional western festivals on site.

They learn to serve, prepare corresponding utensils according to different wines, and formulate a sober plan.

They learn how to observe the habits of characters. They always observe so carefully at the banquet. For example, guests can adjust their tableware settings in advance. And according to the guest history file, dietary preferences, dietary taboos and health status, timely feedback information to the executive chef, based on the history of the menu design reasonable and scientific.

They learn how to be a trainer, coherent with the quality of service. For example, in a reception dinner, preparations have already begun 2 hours before the banquet. The captain of the high dinner will bring the team members and related service personnel to the work room, take out the menu and dishes photos of the night, and explain the dishes for the night menu Chinese and English names, raw materials, production methods, and taste characteristics. While explaining, the vice captain will show you the process of serving special dishes, such as the correct use of fish and fork, the standardized use of crabs, and the order. Before the banquet begins, implement the service process and every detail to each employee, and make final inspection and arrangement on the appearance and service status. ^[1]

1. A banquet is a high-level dining form developed on the basis of ordinary dining. It refers to a solemn and formal dining event held between guests and hosts for the purpose of welcoming, congratulating, thanking, and celebrating. It has its own Features and different kinds.

2. There are two ways to book a banquet: interview and telephone booking. The banquet booking process includes warm welcome, careful listening, careful recording, and polite farewell.

3 Organizing preparations before the banquet is the key to the success of the banquet.

4 Chinese banquet services include welcome service, pre-dinner service, wine pouring service, serving service, food sharing service, seat service, checkout service, drop-off service and other links.

5. Western food banquet services include welcome service, cocktail service, pull chair seat, upper basin, soup, fish dishes, meat dishes, dessert, checkout service, drop-off service and other links.

6. The cold meal will be similar to the service of the cocktail party, and its contents mainly include welcome service, wine service, dish service, table service and so on.

7. The management of the banquet mainly includes work arrangements and division of labor, organization and inspection of preparations, communication and coordination with the kitchen, control of the banquet process, and summary improvement after the banquet.