Учебное пособие Санкт-Петербург 2010

Exercise 2.1. Study the information about banqueting and try to remember the fifteen points you would need to determine if you were organizing a banquet:

Banqueting is a term used to cover special functions which come under three main headings:

1. Social 2. Public relations 3. Seminars and

- Weddings - Press gatherings Conferences
- Christenings - Fashion shows - Professional meetings
- Private parties - Exhibitions
- Launching new products

In large establishments they take place in the various banqueting suites

under the supervision and control of the Banqueting Manager.
The first contact between the Banqueting Manager and the client should be the signal for a file to be opened recording all the details concerning
the function. The Banqueting Manager should suggest alternative menus with a ‘cost per head’ as well as layouts for different numbers of guests.
After the first meeting, after the booking has been confirmed, the following points should be checked:

1. Type of function

2. Date
3. Time
4. Number of covers
5. Price per head
6. Menu and method of service
(table service/self-service/buffet service)
7. Wines: inclusive or charged
8. Suggested table plan
9. Method of payment

When these details have been agreed, the following points should also be discussed:

1. Dancing, band, cabaret

2. Toastmaster/ Master of Ceremonies
3. Place cards
4. Seating plan
5. Printing and layout of the menu
6. Special requirements


Exercise 2.2. Study the information above and answer these questions:

1. What is a banquet?

2. What is one of the first things a Banqueting Manager
should do once he has agreed to cater for the function?
3. What do you think are the disadvantages and advantages of table service and self-service?
4. What do you think “place cards” are for?
5. What different table plans can you think of and what are the advantages of each?