Accepting reservations in the banquet department is the first step and an important step in the banquet process.
Whether the reservation work is done well or not will directly affect the design and planning of the banquet and the organization and implementation of the entire banquet event.
Therefore, the banquet department should set up specialized agencies and positions for reservations, and select personnel with many years of catering work experience, understanding of market conditions and relevant policies, strong adaptability, and rich professional knowledge to take on this work, thereby promoting banquet sales.
The main work flow of banquet booking is as follows: banquet negotiation → accept reservation → fill in the banquet reservation form → fill in the banquet arrangement diary → sign the banquet contract → collect the deposit → follow up and inquire → formally confirm → issue the banquet notice. The banquet department needs to understand the relevant banquet activities.
Various information, which provides correct, sufficient and necessary basis for the planning and design of banquet activities. This information includes: ① The number of guests attending the banquet.
② Banquet specifications.
③ Guest customs and habits.
④ Taboos in guest life.
⑤ Special needs of guests.
⑥ If you are a foreign guest, you should also understand your nationality, religion, beliefs, taboos, taste characteristics, etc.
For higher-level banquets, the following matters should also be mastered: ① The purpose and nature of the banquet.
② The official name of the banquet.
③ Age and gender of guests.
④ Is there a seating chart, seat cards, and seat cards?
⑤ Whether there will be music or artistic performances.
⑥ Whether there are driver fees, etc.
⑦ The organizer’s instructions, requirements, and ideas.
After the banquet department accepts the banquet reservation and signs the banquet contract, it should start designing and planning the banquet based on the information it understands.
Banquet design and planning simply means preparing a banquet activity plan that is scientific and reasonable and satisfies the organizer based on the relevant information and banquet specifications after accepting the reservation and before holding the banquet.
The content of the banquet plan needs to be detailed and clear. Only after careful planning and design can the banquet preparation, organization and implementation be carried out.
Examples of the content of banquet design and planning are as follows: (1) Banquet hall environment and atmosphere planning ① Dining table and table type design in the banquet hall.
② Decorative design such as greening and flowers in the banquet hall.
③ Podium, microphone position, flower arrangement, and craft decoration.
④ Banquet entertainment project planning (background music, position arrangement of band members, venue scope for theatrical performances, etc.).
⑤ Lighting requirements, etc.
(2) Banquet service planning ① Seat arrangement, flower arrangement, and craft decoration of the main table.
② Seating arrangement for VIP entourage.
③ Seating arrangement for entourage and accompanying persons.
④ The number of banquet service personnel determines the work arrangement.
⑤ Position arrangement of management personnel and service personnel.
⑥ Line design for serving and removing dishes.
⑦ The quantity of tableware, towels and other items.
(3) Banquet food planning and menu design ① Banquet menu design.
②Purchase planning of banquet food raw materials and arrange processing and cooking work.
③ Banquet wine list design, etc.
All the planned contents of the above banquet activities are not completely specified by the banquet department, but are drawn up separately by the hotel related parties. Each department will draw up a work plan for the part it is responsible for based on the banquet notice received and list the work list.
, as the basis for standards.
If it is a special banquet, such as a large-scale cocktail party or an international conference, the banquet department can gather all departments for a meeting to plan together. Any problems of each department can be discussed and resolved during the meeting, and the resolutions of the meeting will be printed.
Form written information and distribute it to each department to carry out related work separately.
The banquet work is complicated, and the formulation of work plans for each department is very important.
In addition to the above banquet activity plan, the banquet department should also prepare a banquet time control list.
From the time the guests enter the banquet hall to the end of the entire banquet, all activities during the period are included in the control list and implemented to each service staff, so that the entire banquet proceeds 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 activity can be carried out as planned, so as to ensure the quality of the banquet.
Delaying the transmission of information and the issuance of the plan, or incorrectly writing or transmitting the banquet date, banquet time, number of people, number of tables, fee standards, equipment requirements, etc. in the plan will affect the release of the plan and affect the entire subsequent banquet.
The procedure went smoothly.
A good start is half the battle. Whether the preparations for a banquet are good and thorough beforehand is related to the success or failure of the banquet.
Just imagine that when the banquet host arrives at the banquet venue and sees all the preparations in order, he must be happy and satisfied; once a perfect first impression is made, the banquet staff can smoothly discuss the rest of the details with him.
The following takes the banquet hall as an example to introduce the preparations before the banquet.