function catering management
DESCRIPTION
Function Catering ManagementTRANSCRIPT
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Function Catering ManagementFunction Catering Management
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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
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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.
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Classification of events
• Business • Social
– Cocktails– Receptions– Club Meetings
• Personal Events– Birthdays/Anniversary– Weddings– Home coming– Christening Ceremony
• Religious events
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Classification of events
• National Days
• Embassies/State Functions
• Exhibitions/Conferences/Seminars/Launches
• Entertainment– Fashion Shows– Plays– Carnivals– Supper Theatre
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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
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Stages of banqueting process
Potential customer contact
Proposal
Discussion
Signing of contract
Function sheet
Advance preparation
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Stages of banqueting process
Operation
Function
Clear-up
Guest feedback
Internal communication
Improve operations
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Policies
• Are determined by the following factors:
– Type of establishment– Standards followed– Season– Concentration of events during that period– Information available before the function
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Financial Aspect
• Highly profit orientated
• High GOP – 55%
• APC is pre-determined
• Pricing structure
• Cost structure
• Liquor policy
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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.
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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.
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Marketing plan
• Would have following headings:– Finance- will have forecast for the period
– Productivity
– Research
– Promotions• General• Special• Facilities• Development
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Marketing Aspect
• Sales tool
– Advertisement
– Sales kit
– Brochures
– Photos/slides of function set up’s
– Client communication
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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
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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.
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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’
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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.
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Important factors
• Guests
• Type of product/ Menu
• Food production and service style
• Function room
• Equipment
• Organisation and staffing
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Guests
• Understanding the potential clients.
• Understanding their expectations.
• Understanding demographic aspects.
• Understanding paying power of the guest.
• Understanding the non customer.
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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.
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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
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Food service style
• Essentially divided into:
– Buffet
– Sit Down• Silver service• Buffet cum sit down
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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
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Food service style
Big 80 - 100 1 Large+1 Comp100-150 2 Large150-200 1Large+2Comp200-300 3 Large
More Consumption : Dealers, Private Receptions
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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
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Function room
• Flexibility of room design
• Size of the function rooms
• Location of the function room
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Equipment
• Functional
• Hardwearing
• Aesthetically attractive
• Contractor development
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Organisation and staffing
• Type of staff
• Core team
• Type of function
• Skills required as per type of function
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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
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Sit Down
• Platter to Plate
– 3 per table
• Pre Plated– 1.5 Per Table