Banquet takeaway service process

The reception of reservations by the banquet department is the first step and an important link in the banquet process. Whether the reservation work is done well or not directly affects the design and planning of the banquet and the organization and implementation of the whole banquet activities. Therefore, the Banquet Department should set up a special reservation institution and post, and select people who have many years of catering work experience, understand market conditions and relevant policies, have strong adaptability and rich professional knowledge to undertake this work, so as to promote the sales of banquets.

The main workflow of banquet reservation is as follows:

Banquet negotiation → accepting reservation → filling in banquet reservation form → filling in banquet arrangement diary → signing banquet contract → collecting deposit → tracking inquiry → formally confirming → issuing banquet notice

Banquet department should know all kinds of information about banquet activities, which provides correct, sufficient and necessary basis for the planning and design of banquet activities, including: < p

② banquet specifications.

③ guest manners and customs.

④ guests are forbidden to live.

⑤ special needs of guests.

⑥ If you are a foreign guest, you should also know about nationality, religion, beliefs, taboos and taste characteristics.

For banquets with higher specifications, you should also master the following matters:

① The purpose and nature of the banquet.

② the official name of the banquet.

③ the age and gender of the guests.

④ presence or absence of seating chart, seating card and seat card.

⑤ whether there is music or artistic performance.

⑥ whether there is a driver's fee, etc.

⑦ instructions, requirements and ideas of the organizer. After the banquet department accepts the banquet reservation and signs the banquet contract, it should start to design and plan the banquet according to the information it knows.

The design and planning of the banquet simply means that after accepting the reservation, before holding the banquet, according to the relevant information and banquet specifications, a banquet activity plan with outstanding topics, scientific rationality and satisfaction of the organizers is worked out. The content of the banquet plan should be detailed and clear. Only after careful planning and design can the banquet be prepared and organized.

The contents of the banquet design planning are as follows:

(1) Planning of the environment and atmosphere of the banquet hall

① Design of the dining table and table type of the banquet hall.

② Decorative design of the banquet hall such as greening and flowers.

③ The location of the platform and microphone, the arrangement of flowers and the decoration of crafts.

④ banquet entertainment project planning (background music, location arrangement of band members, venue scope of cultural performances, etc.).

(5) lighting requirements, etc.

(2) banquet service planning

① seating arrangement, flower arrangement and craft decoration of the main table.

② seating arrangements for VIP entourage.

③ Seating arrangements for entourage and accompanying personnel.

④ The number of banquet service personnel determines the work arrangement.

⑤ Position arrangement of managers and service personnel.

⑥ circuit design for serving and withdrawing dishes.

⑦ the quantity of tableware, cloth towels and other items.

(3) banquet food planning and menu design

① banquet menu design.

② Purchase plan of banquet food raw materials, processing and cooking work arrangement.

③ banquet wine list design, etc.

all the planned contents of the above banquet activities are not completely specified by the banquet department, but drawn up by the hotel. Each department draws up its own work plan according to the banquet notice received, and lists the work list as the standard basis. If it is a special banquet, such as a large reception or an international conference, the banquet department can gather all departments for a meeting, and all departments can discuss and solve any problems in the meeting, and print the resolutions in the meeting into written materials and distribute them to all departments for related work separately. Banquet work is complicated, so it is very important to draw up the work plan of each department.

in addition to the above banquet activity plan, the banquet department should also prepare a banquet time control table. From the time the guests enter the banquet hall to the end of the whole banquet, all the activities during this period will be included in the control list and implemented by each service staff, so that the whole banquet will be carried out in a planned, step-by-step and orderly manner.

In addition, a good banquet activity plan must be issued through smooth and reasonable delivery channels, so that all procedures and links of the banquet activities can be carried out as planned, so as to ensure the quality of the banquet. Delaying the transmission of information and the release of the plan, or misspelling or transmitting the banquet date, opening time, number of people, number of tables, cost standard and equipment requirements in the plan will affect the release of the plan and the smooth progress of the whole banquet procedure. A good beginning is half the battle. Whether the preparation for a banquet is good and thorough is related to the success or failure of the banquet. Imagine that when the host of the banquet came to the banquet hall, he must be happy and satisfied when he saw that all the preparations were in order. Once a perfect first impression is made, the banquet staff can discuss the rest details with them smoothly. The following takes the banquet hall as an example to introduce the preparation work before the banquet.

1. Banquet venue layout

When arranging the venue, banquet staff should fully consider the banquet form, banquet standard, banquet nature and the identity of the host attending the banquet, and carefully design and implement it, so that the banquet scene not only reflects the characteristics of the banquet, but also makes the guests feel fresh, comfortable and beautiful after entering the banquet hall, so as to reflect high quality and high-level service.

when the banquet venue will be arranged depends on the complexity of the banquet, which may be on the day of the banquet, the day before or several days before, and should be arranged by each department according to the venue planning. If the guests need to enter the venue in advance, the person in charge should first know whether there is a gap in the venue and charge the venue rent according to the banquet hall regulations before allowing the guests to enter the venue for layout.

2. Division of labor of personnel

The division of labor of personnel must be based on the type of banquet, and work tasks should be assigned to welcome guests, check-in tables, prepare meals, deliver dishes, drinks, service tables, wine supply, regional leaders, etc., and the tasks should be implemented to everyone. The head of the banquet department should calculate the total number of required service personnel before the banquet begins. If there is insufficient number, it is appropriate to apply for temporary workers in advance. In order to ensure that temporary workers can fill vacancies at any time, hotels need to arrange the sources of temporary workers in advance, such as training people from society, schools or other departments of the hotel, and keep in touch at any time in case of emergency.

3. Preparation of articles

The preparation of articles before the banquet mainly includes the following aspects.

(1) Tableware

The tableware is the most used in banquet service. The banquet organizer should calculate the type, name and quantity of tableware according to the number of banquet dishes and the number of banquet people, and make preparations by classification. Usually, the banquet service needs to make a list and give it to the staff of the catering department or the steward department for preparation. The calculation method of tableware and wine required is: multiply the number of tableware and wine required for one table by the number of tables. A certain number of tableware and wine utensils should be kept in reserve, so as to be replaced when people are added or damaged at the banquet. Generally speaking, the spare tableware should not be less than 2%. Table cloths and napkins should also be prepared according to the number of tables. In addition, the number of napkins should be about 1% more than the number of people attending the banquet, so as to cope with the temporary increase in the number of people attending the banquet.

(2) Tea, alcoholic drinks

Take alcoholic drinks according to the number of each table 3 minutes before the banquet. After retrieval, clean the bottles and cans and put them on the service table, so as to avoid unnecessary waste.

(3) Surrounding dishes with cold dishes

Generally, large banquets are served with cold dishes 3 minutes before the start. The number of cold dishes should be determined according to the scale and specifications of the banquet. Generally, eight dishes are arranged, and a fancy cold dish is added to the high-end banquet. The waiter should use a large and long tray when taking cold dishes, and never take them by means.

4. Inspection before the banquet

Inspection before the banquet is a key link before the banquet, which is a prerequisite for eliminating hidden dangers, minimizing possible accidents and ensuring smooth, efficient and high-quality operation of the banquet. After the preparations for the banquet are basically ready, the dining table should be inspected immediately. The main contents of the inspection include the inspection of the dining table, hygiene inspection, safety inspection and equipment inspection. The specific contents are as follows:

① Whether the decoration and form in the banquet hall are consistent with the contents in the banquet reservation list.

② Whether the notices on the banquet notice, such as the number of guests, equipment, tablecloth color, etc., are consistent with the banquet site decoration.

③ Whether the contents of posters and signs outside the banquet hall are consistent with the banquet.

④ Whether the banquet sign, the name of the banquet hall and the schematic diagram of the banquet venue are correct.

⑤ the location of the reception table and whether the required items are ready.

⑥ whether the articles and equipment needed at the meeting place are fully prepared and maintained in good condition. For example, whether the happy words, cakes, champagne, etc. at the wedding banquet are ready; Whether the necessary equipment, such as slide projector, projector, microphone, etc., are ready and fully functional.

⑦ whether the equipment, such as lighting, audio, air conditioning, electrical appliances, etc., are operating normally.

⑧ whether the sound and background music are ready; The air conditioner should be turned on half an hour before the banquet begins.

pet-name ruby tableware, furniture, carpets meet the hygiene standards.

attending to check whether the curtains and service desk in the room are neat and beautiful.

check whether the potted flowers are fresh and whether the glass and silverware are polished.

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◇ Maintain the cleanliness of service area and workbench.

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In order to prepare the banquet and increase the banquet income, Sheraton Hotels Group has designed an excellent "Banquet Guidance Checklist" for banquet sales, including the following contents:

① Name, address and telephone number of banquet contact person.

② which banquet hall will be used, seating style and specific service hours.

③ entertainment-appetizing snacks, decorations and music.

④ the number of people attending the banquet, the number of people guaranteed, the number of people on the rostrum and the guarantee date.

⑤ menu and wine list-cocktails, wine and other dishes.

⑥ what is the price? How to deal with the price, service fee or tip including tax and service fee, who will pay for the banquet and when.

⑦ Dinner or dinner party, list of performers in place and order of appearance.

⑧ After-dinner party: Is it clear?

pet-name ruby whether all the promised items can be delivered on time (check again before the banquet)

pet-name ruby whether there is any change in the service hours of chefs and foremen.

◇ Ensure the normal operation of the bar.

◇ The style and requirements of the podium and the seat are consistent.

◇ The number of seats is consistent with the number of people who set the stage.

◇ The cloakroom is open and there is waiter service.

◇ The flowers, plants and candlesticks are consistent with the scheduled requirements.

room temperature and special lighting facilities.

◇ Check the working effect of the microphone, and the speech stand and speech reminder are working normally.

cigars and cigarettes should be prepared according to the predetermined requirements, and there should be enough ashtrays and matches.

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◇ Photography, video recording and recording equipment are in normal operation.

other service items are checked in place.

identify the senior hotel manager who will welcome the guests.

distribution of name cards and souvenirs.

Additional services, including: special flowers and plants, large-branched candlesticks, lighted speech platform-speech reminder, gavel or bounty used by the chairman of the meeting, cigars and cigarettes, performance fees, photographers, projection and projection equipment and operators, tape recorders, desktop artificial fountains, etc.

5. pre-banquet meeting

after the pre-inspection of all equipment and furnishings is completed, the staff should be gathered to hold a pre-banquet meeting before the guests arrive to inform the matters needing attention of the banquet. Many banquet services employ a large number of hourly workers and temporary workers with different sources and different levels, unlike formal hotel employees who have been strictly trained. In order to agree to the service work, it is necessary to fully coordinate the banquet service work in advance and give the most accurate instructions, so the assembly meeting before the service cannot be omitted to avoid service mistakes.

before the meeting, the supervisor on duty must communicate and coordinate with the organizer who is in charge of contact, understand the needs of the organizer and the way of the banquet, and then discuss the menu content with the chef, and let the chef know the procedure of the banquet, so as to control the dish delivery time. Before the meeting begins, the banquet director will gather the staff, call the roll, and confirm whether the staff are all here. If there is any absence, he should immediately dispatch a replacement to check the clothing and appearance of the staff, especially the temporary staff and hourly workers. All employees must be made to realize that wearing the uniform of the hotel means that all behaviors represent the hotel, and they should not be careless at all.

Then, the nature of the banquet, the menu content, the service mode of each dish, the special needs of the guests, the number of tables (people) to be served by each service staff, the order of serving, the signal of serving and other relevant matters needing attention should be explained in detail. After the explanation, the service area will be allocated, and the service personnel will ask questions themselves, so as to make sure that the employees can reach public knowledge in every detail of the work. When holding a large banquet, every minute counts, so the foreman must clearly inform the staff of the matters needing attention of the banquet within a limited time, and make proper arrangements for the work after the banquet, so that the whole banquet can be successfully completed and the aftermath can be carried out efficiently. In order to make the banquet work smooth and efficient, the contents of the gathering should be mainly informed in a focused way. As for the details that should be paid attention to in other services, we can inform you after considering the time left after the assembly.

The display, serving and cleaning of dishes in a banquet must be carried out simultaneously, so there must be unified actions and signals to convey instructions. Generally, small banquets take the actions of the waiters who serve the guests as signals. However, in large banquets, because the waiters may not be able to see the actions of the waiters who serve the guests clearly, they all use the signals specified by the supervisor on duty to direct the actions of all the waiters. Raising hands, nodding their heads or other easily seen actions can be used as service signals. In Europe and the United States, some banquet places install colored lights above the entrance of the kitchen, with the lighting as a signal to command all service personnel. For example, a green light means to serve food in the kitchen, a yellow light means to stand by, and a red light means to start cleaning up. The general working procedures in the stage of organization and implementation include:

meeting at the banquet site → welcoming guests → sitting guests → spreading napkins, removing chopstick sets, serving small towels → serving wine → serving during the dinner

Different banquet forms (such as Chinese banquets, cocktail parties, buffets, etc.) or banquets with different themes (such as wedding banquets and birthday banquets, etc.), and their specific banquet procedures are also different. For example, the banquet department of hotels in Wuxi has a set of prescribed procedures for hosting wedding banquets, as shown in Table 3-1.

1. Contact at the banquet site

The banquet staff should take the initiative to contact the guests when they arrive at the banquet to discuss the matters and processes needed for the banquet, and the head waiter should also inform the employees of the main points of discussion before the banquet. Generally speaking, there are many things that banquet staff need to confirm with customers and the procedures are complicated.

the key points and confirmation items during the on-site contact at the banquet are as follows.

(1) The bride and groom (with wedding dresses), the best man and the maid of honor, and the boy and the girl greet guests outside the hotel or in the lobby.

(2) After all the guests arrive, the wedding ceremony will begin (usually at 12 noon and 6 pm), and the host will be arranged by the hotel.

(3) The boy and the girl.