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Lesson Proper For Week 13 hpc22
Lesson Proper For Week 13 hpc22
Lesson Proper For Week 13 hpc22
In most hotels and food service establishments, banquet operations are handled by separate section department
known as BANQUET AND CATERING DEPARTMENT (or section) in small establishments banquet operations are
part of the overall function of the Food/Beverage Department and does not constitute a separate section.
In large hotels and food establishments, there is a separate section handling sales and bookings and
another one for the delivery of banquet service. These two sub sections have the following functions:
B. Banquet Captain
Basic Function: Oversees the setup, service and cleaning in the banquet function assigned to him.
Specific Duties:
· Before the Function
1. Initiates requisitions for banquet supplies and equipment needed for the function assigned to him, using the event
order as a reference.
2. Monitor the loading/transport of equipment for catering functions.
3. Initiates and supervises the installation and stocking of service station and bar if such is called for.
4. Distributes assignment and side duties of banquet waiters and makes follow up.
5. Monitors the necessary preparations before the start of operation and see to it that all needed supplies are
available, clean and in good condition.
6.Conducts staff inspection and briefing among his staff before the start of the function.
7.Looks after the set-up appearance, and cleanliness of the function rooms.
8.Initiates and monitor the set-up of special amenities are contained in the event order.
· During the Function
1. Receives celebrant, honorees and organizers, solicit their feedback on the set-up and find out if they have other
concerns with respect with the functions.
2. Monitors the performance of his staff and sees to it that they comply with the service standards and procedures as
well as house rules.
3. Greet and entertain guests, attends to their needs, inquiries and complaints.
4. Coordinates with the kitchen and other departments regarding the requirements, concerns, and complaints related
to banquets
5. May assist in taking drink order if the waiters are busy.
After the Function
1. Attends to the settlement of bills for banquet functions.
2. Supervises the clearing of tables and the function rooms.
3. Check for missing equipment and supplies, supervises stock inventory.
4. Check and supervises the storage and safekeeping of banquet equipment and supplies.
F. Banquet Custodian
BASIC FUNCTION: Responsible for the proper safekeeping and issuance of banquet supplies and equipment.
SPECIFIC DUTIES:
1. Receives par stock from the company custodian and stores them at the banquet storerooms.
2. Undertakes opening and closing inventory of stock.
3. Issues stock for banquet functions following prescribes policies.
4. Receives and checks returned items for losses and damages and makes an inventory/losses report.
5. Assists banquets waiters during banquet functions.
6. Performs other related duties as maybe assigned by the superior.
G. Banquet Waiter
BASIC FUNCTION: Attends to mise-en-place preparation and set-up and service during banquet functions
· Specific duties before the function:
1. Assists in the set-up of service station.
2. Wipes/prepare the necessary mise-en-place tray, cutleries etc.
3. Refills salt and peppershakers and other condiments.
4. Set-ups the table in accordance with floor plan.
5. Install/set-up required amenities like audio-visual, rostrum, etc.
6. Reports to supervisor for inspections and briefing
· During the function:
1. Assist in the seating the guests.
2. Takes and serves beverage orders.
3. Places drink orders to the bar and pick up orders.
4. Pushes the sales of beverages items.
5. Presents beverage check, receives and remits payment.
6. Attends to guest inquiries, request and complaints.
7. Clear tables of soiled dishes.
AFTER FUNCTION:
1. Clearing the function room
➢Unfolds stackable chair and tables and bring them to one corner.