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Banquet Table Plans/Arrangement

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Typical Banquet Setup styles

banquet typical setup styles

Classroom/Seminar-style for Business Events

  • PR Functions (Press release, Fashion, Dealer’s Meeting, Seminars, Exhibitions)
  • Conferences (Political, Trade Union, National Sales, International, etc)
  • Internal or External Briefings

Classroom/Seminasetup, important points:

  • –     The overhead projector/LCD projector table may be used for classroom setups.
  • –     3-5 people per classroom/seminar table.
  • –     Each seating has a pencil, a note pad, and a water glass plus coaster set in front of it.
  • –     2 ½ feet spacing between tables.

Round Tales for Formal, Social or Business Events

  • Luncheon
  • Dinner/Dinner Dance
  • Buffet
  • Wedding
  • Annual Ball
  • Graduation Dinner

Round table set up, some important points:

  • –     Round tables are used (normally) for formal dinner setups where smaller parties can join easily.
  • –     Max. 10 people per table.
  • –     Table legs are lined-up in the same direction.
  • –     Setup ‘Molton’/under-lay before the table cloth.
  • –     Table cloths and chair covers must be properly ironed.

Oblong/Rectangular Tables for Formal, Social or Business Events

  • Luncheons/Dinner/Dinner Dance/Banquets
  • Buffets
  • Annual Ball/Graduation Dinner

Round table set up, important points:

  • –     Oblong/rectangular tables are primarily used for banquet setups.
  • –     8-10 people per table.
  • –     Table legs are lined-up in the same direction.
  • –     Setup ‘Molton’/under-lay before the table cloth.
  • –     Table cloths and chair covers must be properly ironed.

U-Shape for Business Events

  • Meeting/Conference/Press release/Seminars

Comb-shape style

U – shape set up, important points:

  • –     Seminar tables are primarily used for meeting setups.
  • –     Max. 3 people per table.
  • –     Table legs are lined-up in the same direction.
  • –     The table cloth is preferably used, green felt shall be avoided.
  • –     Each seating has a pencil, a note pad, and a water glass plus coaster set in front of it.
  • –     2 ½ feet spacing between tables.

Congress/Theatre style for Business Events

  • Meeting/ Press release/ Seminar/Speeches

Congress/theatre style setup, important points:

  • –     All theatre/congress setup has a service station (at least 1 set per 40-50 person).
  • –     Approximately 2-4” inches between chair to chair.
  • –     Approximately 1 ½ chair-width between rows.
  • –     The platform is used for the speaker.

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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