FBS NC II

CORE COMPETENCIES

UC 4: Promote Food and Beverage

Services to Guest.

LO 4.3: Perform banquet or catering food service.

LO 4.4: Serve beverage orders.
LO 4.3: Perform banquet or catering food service.

A banquet is a food and beverage service at a specific time and

place, to a given number of people, to an agreed menu and price. In
most hotels and food service establishments, banquet operations are
handled by a separate section or department known as banquet and
catering department. In small establishments, banquet operations are
part of the overall function of the F&B Department and do not
constitute a separate section.
Banquet operation may include:
1. In house banquet functions which take place in the company’s
function room.
2. Outside catering that takes place in a venue chose by the client
Social Occasions Professional Events State affairs
Wedding Receptions Conferences State banquets
Birthday parties Conventions Diplomatic cocktails and
Cocktail parties Training Programs dinners
Balls Meetings of professional
Alumni gathering bodies
Annual company staff socials Board meetings
Theme nights Dealer meeting
Religious and national celebrations Fashion show
High school proms Product launches
Reunion Education Fairs
Political meets
Staff Awards Dinners
Banquet Organizational Structure

Banquet Manager

Banquet sales coordinator Banquet Secretary

Banquet supervisor Banquet Sommelier Banquet Chef

Waiters Banquet Cooks

Booking procedures for banquet function:
1. Inquiries and bookings for banquets are to be entertained at the Banquet Sales
by Sales Personnel.
2. If there are Sales/Booking Offices other than the Main Office, the Booking Party
must first check with the Main Office availability of function rooms before
accepting bookings and reservations to avoid double bookings.
3. Client shall be made to choose from pre-designed menu Packages. Request for a
change for some dishes in the menu is discouraged but special considerations may
be given on a case to case basis.
4. Once the client has decided on the menu package, booking officer shall get all the required
information from the client or organizer. Said information shall include:
 Name of organizer, address and telephone number
 Occasion, celebrant or honoree and motif of the occasion.
 Date and time of the party- start and finish
 Minimum guaranteed guests
 Chosen venue
 Billing arrangements
 Arrangements for drinks- if hosted (to be paid by the host) Cash (to be paid by the guest)
 Serving time and serving Instructions
 Required amenities like audio visual, registration table, etc.
 Number of guests for the presidential table
 Names of guest in the presidential table (for printing in cards)
A booking form for be used for this purpose.
5. If the booking includes room accommodation, a separate room reservation
form should be used for the room booking.

6. Client is informed of some policies and provisions of the contact like:

Corkage fee of ________/bottle
Additional charges like
Video /camera P_______ Overtime charge P______
Room charge (if applied ) P_____ Price per excess of package
Policy for settlement of minimum guarantee
Reminders on contract provisions like cancellation, adjustments, etc.
7. Once the client has been briefed on the provisions of the contract and has agreed on
the terms and conditions, he is asked to sign the contract and pay a deposit of 50 %.
 The contract must be duplicate- one copy for the client and the other one for the
banquet Office.
 Check payment is usually allowed only if there is sufficient time for clearing before
function.
 The booking party must request the client to review the contract before signing. He
will also check if he has any question on the provisions.
 The signatory for the contract will be the Banquet or Operations Manager,
representing the company and the organizer on the side of the client.
 To protect the interest of both parties, no banquet booking shall be confirmed
without the signed contract.
8. After the payment is received, a receipt is issued to the client.
9. After finalizing for the party, the Booking Officer shall prepare and circulate a function
order (FO) to all concerned.
This form must contain information regarding the menu, required amenities, organizer,
minimum guaranteed guests, billing amount and billing arrangement, bar and serving
arrangement.
Copies of the event order will be distributed as follows.
 Operations Manager
 Banquet Service
 Housekeeping
 Kitchen
 Steward Section
 Front Office
 File
10. In case of cancellations or adjustments, a memo shall be circulated to the
above, using the appropriate adjustment form.

11. Many hotels and food establishments make it a policy to require a cancellation
fee equivalent of 20 % or 30 % of the cost minimum guarantee. More is charged if
the cancellation is done a day or on the day of the function.
Instructions to Captain during and after the function:
“During the Service”
1. Captain must position himself at the entrance to receive and welcome the guests.
2. Pay special attention to the celebrant and the organizer and get their feedback about
the set-up, find out if they have other requirements.
3. Assists in seating the guests. Check if everyone is seated.
4. In case of overflow, coordinate with the organizer for additional orders and the kitchen
for additional food to be prepared.
5. Make rounds to check each table ensuring that everyone is properly served and that
serving instructions are followed by waiters.
6. Monitor guests’ satisfaction, attend to their needs, concerns and request.
7. For cash bars, check whether all ordered drinks are covered by an order slip and
whether they properly settled.
“After the service”
1. After the event, settle the bill with the organizer in accordance
with the billing instructions in the event order.
2. Supervise the clearing of all soiled dishes from the table.
3. Check if crumbs are removed from all linen.
4. Check whether all tables and chairs are properly stacked and
stored.
5. Check whether all electrical equipment are switched off and
properly stored.
6. Supervise the inventory of equipment, prepare and submit
inventory report.
7. Take efforts to locate missing items.
8. Log down and report to supervisor all critical incidents, losses,
complaints, etc.
RULES IN ASSEMBLING AND SERVING ORDERS
 
1. Serve foods in appropriate containers and temperature
 Hot foods in hot plates
 Cold foods in chilled plates
2. Follow proper sequence in serving food. The standard is to serve from the lightest to
the heaviest dish as in:
 
First – appetizer
Second – soup
Third – salad
Fourth – main course
Fifth – dessert
Sixth – coffee or tea
 
3. Serve guests in the following order
Honoree
Ladies
Gentlemen
Host
If there are children, they must be served first before the adults.
4. Serve food on the appropriate side of the guest.
 
Serve plated food (American Service) from the right side with the right
foot forward and with the right hand holding the plate.
 
Dish out foods from the platters to the individual plates of guest
(Russian service) from the left side.
 
Serve side dish-i.e. salad, bread, etc. from the left side.
 
Exception to the rule; when it is difficult to do so as when there is
space on the right or left. In this case one can serve in front of the side
of the table while saying “excuse me ma’am.”
 
5. Never reach/serve food in front or across the guest to serve another guest
unless the set-up makes it impossible to serve on the guest’s side. I such case,
one can serve in front of the table but must ask excuse and say: “Excuse me
sir/ma’am.”
1. Upon serving an order, mention the name of the dish.
Example: “Your sizzling bean curd sir.”
2. Never show the thumb on the plate when serving so as not to touch the
sauce/meat. Position the finger this way:

3. When serving plated food, position the meat/fish directly in front of the
guest with the logo positioned on the center of the plate.
LO 4.4: Serve beverage orders.
Different Types of Beverage

1. Water- important for human survival. The following are types of water.

Bottled Water:

The U.S. Food and Drug Administration

(FDA) describes bottled water as water
that is intended for human
consumption and that is sealed in
bottles or other containers with no
added ingredients, except that it may
contain a safe and suitable
antimicrobial agent. Fluoride may also
be added within the limits set by the
FDA.
 
2. Milk and Dairy-based Beverages
3. Soy-based Beverages

Figure 4
 Many soy-based beverages contain an array of nutrients including
protein, carbohydrates, potassium, B vitamins, iron, phosphorus and
trace amounts of sodium and magnesium. Many are also fortified with
nutrients, most commonly vitamin A, calcium and vitamin D, while
some also have added riboflavin, zinc and vitamin B12. Soy contains
fairly high levels of phytochemicals including isoflavones and
phytosterols. Close
4. 100% Juice

Figure 5
 The Dietary Guidelines recommend Americans consume nine servings
(about 4.5 cups) of fruits and vegetables a day. Fruit and vegetable
juices can count toward your intake, as long as the majority of fruit and
vegetable servings come from whole foods.
5. Juice Drinks

Figure 6
 Juice drinks contain fruit juice, but at levels less than 100%. Some
contain 50% fruit juice or more, while others contain 5% or less.
Manufacturers are required to label the percent of real fruit juice in the
product.
Types of coffee drinks:

Americano (American) – This is

espresso shot that is diluted to taste
Espresso- Espresso has no milk, just
with hot water. The name was given
pure coffee. Most traditional coffee
to insult Americans who the
recipes revolve around a single or double
Europeans believed were not up to
espresso shots.
drinking full espressos.

Cappuccino-Cappuccino usually
Black coffee: Coffee served with no consists of equal parts espresso,
milk. steamed milk, and frothed milk. All this
makes the coffee taste more diluted and
weaker. Some will sprinkle cinnamon or
7. Tea
 Teas come in many varieties including herbal, caffeinated, iced, sweet,
instant and ready to drink.
 Like coffee, tea does not provide calories, carbohydrates, protein or fat.
Teas, particularly green and black, are good sources of flavonoids,
substances believed to have antioxidant properties.

Green tea- is the most popular type

White tea -is the purest and least
processed of all teas. This loose leaf
tea brews a light color and flavor.
of tea, mainly because it is the
beverage of choice in Asia. Some
loose green teas are scented with
flowers or mixed with fruits to create
scented or flavored teas.

Black tea is the tea most people

Oolong tea- also known as wu long
tea, is full-bodied with a flavorful
fragrance and sweet aroma. Most
people commonly recognize oolong
tea as the Chinese tea served in
know since you likely grew up
dipping tea bags of black tea in your
cup (or enjoyed this tea from an iced
tea pitcher in the South).
8. Soft Drinks

Figure 9

 Soft drinks are non-alcoholic carbonated beverages containing

flavorings, sweeteners and other ingredients. Depending on the
sweetener used, soft drinks may or may not contain calories. Soft
drinks include regular, diet, low-calorie, mid-calorie, flavored,
caffeinated and caffeine-free drinks.
9. Sports Beverages

Figure 10

 Regular sports drinks contain energy-yielding carbohydrates plus

electrolytes, including sodium, potassium, and chloride. Most sports
beverages are formulated to provide recommended amounts of energy
to support optimal performance during prolonged physical activity and
to help maintain fluid balance by replacing the electrolytes lost through
perspiration. Close
10. Energy Drinks

Figure 11
 The ingredients and nutrient content of various brands of energy drinks
varies considerably. Energy drinks provide carbohydrates and caffeine
and some contain B vitamins, amino acids and herbal extracts such as
gingko.
11. Alcoholic Beverages

 The nutrient content in alcoholic beverages depends greatly on the

variety of the alcohol. All alcoholic beverages provide calories from
alcohol and carbohydrates.

12. Wines – these are usually made from grapes or other fruits such as
peaches, plums or apricots. These fruits undergo a period of fermentation and
ageing. They usually have an alcohol content ranging between 40 to 50
percent.

Types of wines

RED WINE - wine having a red WHITE WINE - any wine of a clear,
color derived from skins of dark- transparent color, bordering on white,
colored grapes. as Madeira, sherry, Lisbon, etc.; --
TIPS ON BEVERAGE
Beverage orders are picked up promptly from the bar.
Beverage orders are checked for presentation and appropriate
garnishes.
Beverages are served at appropriate times during meal.
Beverages are served at the right temperature.
For full bottle wine orders, wine is opened efficiently with minimal
disturbance to the other guest.
Wine service is carried out in accordance with establishment
procudres.
Coffee and/or tea service is carried out in accordance with
establishment procedure.