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Function Catering Function Administration Function Organization Weddings Outdoor Catering

This document discusses the organization and administration of catering functions. It covers types of functions including formal meals, buffets, weddings, and outdoor events. It details staff roles and responsibilities in function administration, organization, service methods, and outdoor catering logistics. Function menus, seating arrangements, service styles, and staffing requirements are also addressed.

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luv4teddy
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440 views

Function Catering Function Administration Function Organization Weddings Outdoor Catering

This document discusses the organization and administration of catering functions. It covers types of functions including formal meals, buffets, weddings, and outdoor events. It details staff roles and responsibilities in function administration, organization, service methods, and outdoor catering logistics. Function menus, seating arrangements, service styles, and staffing requirements are also addressed.

Uploaded by

luv4teddy
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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FUNCTION CATERING

1. Introduction
2. Function administration
3. Function organization
4. Weddings
5. Outdoor catering
 FUNCTION CATERING
◦ Types of function
 Formal meals
 Buffet receptions
 Social
 Conferences
 Public relations
 Staff and responsibilities
 Sales manager
 Banqueting/ conference manager
 Administration office staff
 Banqueting/ function head waiter
 Dispense bar staff
 Banqueting head wine waiter
 Permanent service staff
 Casual Staff
 Porters
 Function administration
◦ Function sales
 Location
 Details
 Charges
 Terms and conditions
◦ Booking and administrative procedures
 Details
 Date and duration
 Plans
 Guests with special needs
 Function organization
◦ Function menus
◦ Wines
◦ Service methods
◦ Formal seating arrangement
◦ Table seating plans
◦ Table layout
◦ Banquet layouts
◦ Top table and round tables
◦ Clothing up
 Service organization
◦ Traditional
◦ Wave service
◦ Carlton club service
◦ Buffet Functions
 Finger buffets
 Fork buffets
 Display buffets
 Staff organization
 10 to 12 covers on a station
 Wine waiters
 Using white gloves
 Allocating stations
 Staff instruction sheets
 Forms of address
 The loyal toast
 Ordering of drinks and wine

◦ Menus
◦ Wine list
◦ Check pads
◦ Table plan
◦ List of stations
◦ Wine waiters names
 Weddings
 Wedding breakfast
◦ Seating arrangements
◦ Table plans
◦ Table layouts
◦ Clothing up
◦ Service organization
◦ Order of service
 Wedding reception
◦ Service of food
◦ Service of tea and coffee
◦ Service of alcoholic and non-alcoholic drinks
 Floral arrangements
 The wedding cake
 Arrangement of the room
 Other requirements
 Staffing
◦ 1 head waiter
◦ 1 waiter to 25 to 30 covers
◦ 1 wine waiter to every 40 covers
◦ 1 barman to every 3 wine waiters
◦ 1 to 2 commis for fetching, carrying and clearing
◦ 1 chef to every 35 to 40 guests for service
 Procedure at a wedding buffet reception
◦ Early arrival
◦ Bride, bridegroom and family
◦ Guest and the toastmaster
◦ Wine butlers
◦ Buffet set up
◦ Cutting of the cake
◦ Changing and packing up
 Outdoor Catering
◦ Type of function
◦ Date of function
◦ Site and distance from depot/premises
◦ Local transport
◦ Local commodity purchase
◦ Staff recruitment
◦ Layout of site
◦ Number of people expected to attend
◦ Provision for people with special needs
◦ Availability of water, gas, electricity, drainage and
refrigeration
◦ Spending power of people attending
◦ Kiosk and stand details
◦ Time allowed for setting up and dismantling catering units
◦ Type of license (if required)
◦ Mobile units adaptable to hot and cold food
◦ Lines of communication to ensure control of staff and
continuous supplies
◦ Photographers
◦ Press
◦ Changing room and toilets
◦ Insurance against weather/ fire
◦ First Aid
◦ Cost of overheads on a particular site
◦ Type of service (the one most suited to each particular
catering operation will need to be decided). For example:
 Buffet style service preferred to restaurant service
 Provision of take away meals in containers
 Supply of a few simple hot dishes
 Flexibility of drink service- hot or cold
• Washing up Facilities
• Containers supplied for litter and disposable items

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