Function Catering Management
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Transcript of Function Catering Management
Function Catering ManagementFunction Catering Management
Objectives
• Understanding function catering and planning it for successful results.
• Financial, marketing and catering considerations in function catering.
• Elements of function catering: customer, service, product, organising and staffing.
• Understanding the procedural aspects of the stages of banquet process
What is Function Catering?
• It is service of food and beverage at a specific time and place, for a given number of people at a given price.
• This form of catering is also called as ‘banqueting’, however function catering is regarded as a wider terminology.
• By its very nature a function event involves more detailed and critical organising than a restaurant meal.
Classification of events
• Business • Social
– Cocktails– Receptions– Club Meetings
• Personal Events– Birthdays/Anniversary– Weddings– Home coming– Christening Ceremony
• Religious events
Classification of events
• National Days
• Embassies/State Functions
• Exhibitions/Conferences/Seminars/Launches
• Entertainment– Fashion Shows– Plays– Carnivals– Supper Theatre
Facilities
• Ranges from one hotel to the other depending upon:
– Size of the hotel– City demand– Level of specialisation– Competition in the city– Basic policies
Stages of banqueting process
Potential customer contact
Proposal
Discussion
Signing of contract
Function sheet
Advance preparation
Stages of banqueting process
Operation
Function
Clear-up
Guest feedback
Internal communication
Improve operations
Policies
• Are determined by the following factors:
– Type of establishment– Standards followed– Season– Concentration of events during that period– Information available before the function
Financial Aspect
• Highly profit orientated
• High GOP – 55%
• APC is pre-determined
• Pricing structure
• Cost structure
• Liquor policy
Marketing Aspect
• Will determine different market at which the the facilities may be aimed.
• How best the characteristic of the establishment can be knitted in the marketing plan.
• Selling techniques applied to target different market.
• Should ensure increase in utilisation of other services of the hotel.
Marketing Aspect
• Would have consideration of the competition and the services offered by them.
• Awareness of the ‘buying agent’.
• Development of a sound marketing plan which would be the interpretation of of marketing policy into a plan of action for a specific period.
Marketing plan
• Would have following headings:– Finance- will have forecast for the period
– Productivity
– Research
– Promotions• General• Special• Facilities• Development
Marketing Aspect
• Sales tool
– Advertisement
– Sales kit
– Brochures
– Photos/slides of function set up’s
– Client communication
Sales Kit
• Cover• Complete planning guide• Brochures• Room layouts• Room dimensions and capacity chart• AV equipments• Menus• Business card• Themes• Beverage rates• Policies of the hotel
Client Communication
• Sales Inquiry– Standard proposal letter with space,menu,rate, alternatives
available ….
• Confirmation– Confirmation letter– Function Prospectus– Terms and Conditions– Deposit receipt
• Post Event– Thank You letter– Final invoice - Check– Guest questionnaire form.
Catering Aspect
• It is often based on the financial and marketing policy.
• Function menus and packages created to send to prospective clients.
• These menus have predetermined gross profit percentages.
• Catering policies would also stipulate ‘ trading hours’
Catering Aspects
• Optimising business levels a different time of week.
• Optimal utilisation of unused spaces.
• Optimising potential business through reconfirmations and minimising the time frame of tentative reservations.
Important factors
• Guests
• Type of product/ Menu
• Food production and service style
• Function room
• Equipment
• Organisation and staffing
Guests
• Understanding the potential clients.
• Understanding their expectations.
• Understanding demographic aspects.
• Understanding paying power of the guest.
• Understanding the non customer.
Type of product
• Flexible vis-à-vis restaurant.
• Market level being aimed at.
• Pricing structure adopted.
• Nature of function.
• Depends whether it is of purely functional nature or entertainment value.
Menus
• Longer life cycle
• Compiled in variety of ways:– Sets of menu– Group of menu items provided to the guests to
choose from– Sets of menu with individual pricing
Food service style
• Essentially divided into:
– Buffet
– Sit Down• Silver service• Buffet cum sit down
Food service style
• Equipment in relation to the space.
• Buffet layout in relation to no. of pax
Small Pax Buffet
20 - 40 1 Comp40 - 60 1 Large60 - 80 2
Comp/Large
Food service style
Big 80 - 100 1 Large+1 Comp100-150 2 Large150-200 1Large+2Comp200-300 3 Large
More Consumption : Dealers, Private Receptions
Measurements
• Height of Stage 18 inches• Distance between 2 Sprigs 6 Feet• Width of table 2.5 Feet• Length 6 Feet• Per cover Space 24 Inches• Height of Chair 18-20 inches• Area Allowance :
– Sit Down 12-15 Sq Ft– Buffets 10-12 Sq Ft
• Distance for Back Projection 10 Feet
Function room
• Flexibility of room design
• Size of the function rooms
• Location of the function room
Equipment
• Functional
• Hardwearing
• Aesthetically attractive
• Contractor development
Organisation and staffing
• Type of staff
• Core team
• Type of function
• Skills required as per type of function
Staffing for buffet
1 Staff 15-20 Pax Snacks
10-15 Pax Drinks
– 1/2 Bar– 2+1 Buffet– 1/Buffet Pick Up– 1 Staff 30 Covers Clearance
Sit Down
• Platter to Plate
– 3 per table
• Pre Plated– 1.5 Per Table