Banqueting Manager: Overall in charge. Plans and organizes functions. Discusses requirements, seating, menus, costing, floral/sound/wine needs. Briefs all staff. Prepares budget + menus at different price ranges. Devises sales promotion techniques.
Banqueting Head Waiter: Briefs banquet captains. Supervises halls + mise-en-place. Allocates duties. Maintains log book and casual staff list. Coordinates with kitchen stewarding and banquet kitchen.
Dispense Barman: Collects bar stock from main bar. Sets up temporary bar for function. Allocates bar duties. Controls stock and cash.
Wine Waiter: Arranges bar with glasses, garnishes, ice, straws, juices, soda. Prepares garnishes. Collects cash if cash basis, deposits with Dispense Barman.
Porters: Heavy work — moving furniture and equipment. From Kitchen Stewarding Department.
Director of Sales: Sells function catering facilities. Must know hall sizes, capacity, table setups, light/sound facilities, menu folder, photos of settings.

Factors: number of persons · type of function · type of menu · type of food service · number of dishes · provision of alcoholic beverages.

Formal banquet: 1 waiter per 10 covers · 1 wine waiter per table (inclusive with meals) · 1 head waiter per 4–5 wine waiters.
Buffet service: 1 waiter per 30 covers (not compulsory).
Supervisory staff: 1 per 30 covers (formal function) · 1 per 75 covers (buffet).

1. Receive enquiry → 2. Write on enquiry form → 3. Check date/venue availability → 4. If not available, suggest alternatives → 5. If not suitable, politely regret → 6. Record all details on Function Prospectus.

Function Prospectus records: Date/time · client details · venue · expected guests · F&B requirements · service style · seating · flowers · special lighting · menus · welcome drinks · dance floor/music · toastmaster · photographer · place cards · secretarial services · car parking · security.

Financial arrangements: Advance payment = 70–80% (booking confirmed only after advance). Final bill settlement (same day or 2–3 days after event). Mode of payment (cash/card/bank). Cancellation fees communicated. Function Prospectus signed by authorized person → copies to: Front Office · Housekeeping · Maintenance · Kitchen · F&B Controls.

Banquet Tables: Round, half-round, rectangular, square, oval. Standard height = 30″. Chairs: wood, plastic, rot iron, cushioned aluminium frame.
Risers: Stage pieces, common size 4’×8′, height 9″–24″. Joined to create stage or tiered display.
Lectern: Stand for speakers/singers’ notes.
Dance Floor: Wooden pieces 3’×3′ interlocked with clamps. Allowance: ≈3 sq ft per person.
Food Service: Chafing dishes, soup tureens, platters, ice buckets, salvers, bread baskets.
Canopy: Temporary outdoor structure (aluminium + bright fabric) over buffet. Covers dishes, helps guests identify counters from afar.
Podium: Small raised platform for presentations.
AV Equipment: Amplifier, mixer, microphone types, dimmer switch, OHP, LCD, PA system, slide projector, screens.

Round table · Crescent rounds · Classroom style · Conference style · Theatre style · U-shaped.

Always carry waiter cloth · All food enters on trolleys/trays · Liquids served on tray, spouts facing inward · Hotel logo on plates must face up · Serve head table first · Plated food served from RIGHT · Beverages served from RIGHT · Serve ladies first · Clear used items from RIGHT · Place appetizers before guests are seated (unless hot) · Do not stack/scrape plates in front of guests.

Buffet = from French word meaning “sideboard.”

Custom of drinking to a person’s health = religious rite origin (drinking to Gods and the dead). Stuart days: toast snippets put in wine cup before drinking. Toastmaster = conductor of banquet. Highly professional activity. Controls speeches and toasts. Wedding toast procedure: Bride + bridegroom cut wedding cake → best man reads letters of wishes → cake + wine passed around → toastmaster announces toast (proposed by bride’s father) → bridegroom responds + proposes health to bridesmaids.