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Banquet Menu

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Banquet Menu

The Banquet Sales coordinator coordinates with the Chef to prepare a choice of two table d’hôte menus or give suggestions for a buffet. This makes it convenient for the customer who is always looking for suggestions, and the chef who plans meals keeping in mind factors such as availability of raw material, cost and preparation times. Atypical table d’hôte menu would include

APPETISER

SOUP

ENTRÉE

VEGETABLE

SWEET DISH

COFFEE

Sample banquet Table d’hôte menu

Mushroom with Tomato & asparagus salsa

**

Creme  of Broccoli

**

Grilled salmon bois bourdon

Grilled Mediterranean Vegetable Salad

Minted Cous Cous

Rolls and Butter

**

Mandarin Gauteau with Apricot coulis

**

Coffee

Sample Banquet Indian Table d’hôte Menu

Tandoori Chicken Tikka

Tandoori Paneer Tikka

**

Mulligatawny Soup

With wild rice garnish

**

Kadai Chicken

Mutton do piazza

Mixed Veg Jhalfrezi

AlooDum

Dal

**

Shahi Tukda

**

South Indian Coffee

 Sample Banquet buffet Luncheon Menu

Appetizers

Terrine of grilled Salmon

Stuffed Tomatoes

Shrimp Salad

Soup

Consomme Florentine

Salad Buffet

Grilled and Marinated vegetables Landmark Caesar Salad

Curried Rice Salad with Pineapple

Farfalle with tomatoes, basil &ham

Spicy beef salad with sesame seeds

The maincourse in Silver Chaffing Dishes

Fillet of brille with an herb crust, spinach, and new potatoes

Ragout of chicken and button mushrooms

Pearl onions and red wine sauce

Lentil and potato scented with turmeric and cumin

Desserts

Seasonal fruit tranche

Individual sherry trifle

Frangipane tart

Freshly brewed coffee

Sample Banquet Dinner Buffet Menu

Cold Buffet

Scottish Salmon

Herrings and prawn Roll

Smoked trout fillets

Supreme of Chicken Jardinière

Honey glazed ham with asparagus

Salads

Flaked salmon with fine beans and lettuce

Pasta with pesto dressing

Artichoke and marinated peppers

Chef’s green salad with vinaigrette dressing

Hot Buffets

Oriental beef with water chestnuts and cashew

Seafood fricassee

Corn fed chicken with red wine sauce

Roast Lamb with mint sauce

Desserts

Summer pudding with Drambuie cream

Seasonal fruits

Baked apple and sultana cheese cake

Filtered coffee

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Syllabus BHM312 (T)

01 Planning & Operating Various F&B Outlet

  1. Physical layout of functional and ancillary areas
  2. Objective of a good layout
  3. Steps in planning
  4. Factors to be considered while planning
  5. Calculating space requirement
  6. Various set ups for seating
  7. Planning staff requirement
  8. Menu planning
  9. Constraints of menu planning
  10. Selecting and planning of heavy duty and light equipment
  11. Requirement of quantities of equipment required like crockery, Glassware, Cutlery – steel or silver etc.
  12. Suppliers & manufacturers
  13. Approximate cost
  14. Planning Décor, furnishing fixture etc.

02 Function Catering

Banquets

  1. History
  2. Types
  3. Organisation of Banquet department
  4. Duties & responsibilities
  5. Sales
  6. Booking procedure
  7. Banquet menus

Banquet Protocol

  1. Space Area requirement
  2. Table plans/arrangement
  3. Misc-en-place
  4. Service
  5. Toast & Toast procedures

Informal Banquet

  1. Réception
  2. Cocktail parties
  3. Convention
  4. Seminar
  5. Exhibition
  6. Fashion shows
  7. Trade Fair
  8. Wedding
  9. Outdoor catering

03 Function Catering Buffets

  1. Introduction
  2. Factors to plan buffets
  3. Area requirement
  4. Planning and organisation
  5. Sequence of food
  6. Menu planning
  7. Types of Buffet
  8. Display
  9. Sit down
  10. Fork, Finger, Cold Buffet
  11. Breakfast Buffets
  12. Equipment
  13. Supplies
  14. Check list

04 Gueridon Service

  1. History of gueridon
  2. Definition
  3. General consideration of operations
  4. Advantages & Dis-advantages
  5. Types of trolleys
  6. Factor to create impulse, Buying – Trolley, open kitchen
  7. Gueridon equipment
  8. Gueridon ingredients

05 Kitchen Stewarding  

  1. Importance
  2. Opportunities in kitchen stewarding
  3. Record maintaining
  4. Machine used for cleaning and polishing
  5. Inventory