Question 1 The hotel will have extensive banqueting suites with reception areas. A banqueting kitchen on its own can be an added advantage to the new hotel specializing in the function market. A new hotel specializing in the function market are expected to have boardrooms and conference rooms. They should also have cinema. They should have fully equipped rooms that are perfect for small meetings, boardroom functions, conferences and residential seminars. All the rooms should have balconies and can be flooded with natural light, or dimmed for presentations and slideshows, this will be an added advantage.
Question 2
The role of the banqueting coordinator in a hotel or function venue are; * Ensuring the continuation well-being and satisfaction of all guests with the limits of his or her department. * Expanding and further development of all phases of banqueting business. * To maintain lose liaison, team work and communication among staff. * To plan and oversee food, beverage and entertainment events held the hotel or function venue. * To work with the management and other department at all times and assists in carrying out special requirements and duties necessary in adding to the guest's general comfort and well-being. * Responsible for planning and overseeing the banquet events like Luncheons, Meetings, Exhibitions, Conventions and most specially Wedding Receptions. * To supervise and co-ordinate daily operation of meeting or banquet set-ups and service.
The banqueting coordinator report to the banqueting manager in order for the manager to see if the function is going smoothly. The banqueting coordinator will update how the function is going on and if he is managing well. Sometimes the banqueting coordinator might have a request from a guest that he or she cannot fulfill so he or she will consult the banqueting manager to see if he or she can help or might have a better solution. The banqueting manager will ensure that the service meets customer specifications in case the banqueting coordinator missed something.
Question 3 Personal characteristics needed to be successful in banqueting are to be a good business person. To have knowledge and experience about banqueting. To be successful in banqueting you need to be friendly, approachable and able to communicate with a client. Be tolerant and yet be able be firm, even with clients. Have a good understanding of and liking for the banqueting. Be organized, efficient person with good communication skills and the ability to handle pressure situations, in this way you can become successful in banqueting. To be good in successful in banqueting you must be excellent in time management. You must have the ability to coordinate not only yourself, but the scheduling of the entire team helping with the event. It’s all about planning, and re-planning and scheduling. Communication, share your ideas and your vision openly with your team this will help you to be successful in banqueting. Communicate on a level that is respectful to everyone. Do not talk down to anyone, regardless of their role. Everyone has their part and it ultimately leads to your success, make sure you communicate clearly and respectfully. Accept criticism and be open to new ideas. Strong will, but a level headed. Another personal characteristic needed to be successful in banqueting is to be enthusiastic and passionate about what you do. Enthusiasm and passion brings about creativity and generates excitement.

Question 4
The banqueting head barman’s role in controlling liquor supplies for a function is to make sure the portion size of the drink and the number of servings per bottle is normally predetermined by the owner of the function.

The difference between a finger lunch, cocktail party and a cheese and wine party are that; * Finger lunch, the food is often eaten directly using hands. The food is served in a small sized bite portion. Guests stand and eat with their plates in hand. It allows people to move around easily and socialize. * Cocktail party, waiters serve drinks to guest standing around and mingle. Snacks are usually provided in platters carried by waiters. Cold snacks are provided on the arrival of guests and hot snacks are provided later. * Cheese and wine party, differs from cocktail and finger lunch because a variety of cheese and bread and biscuits are set out on tables for guests to help themselves. Uncooked fresh vegetables like carrots, celery and mushroom are often served with cheese. Wine is provided in glasses.
Question 5
Theatre or cinema style.
Seats or chairs are placed in rows facing a stage area, head table or speaker (with no conference table) used for the most efficient set up. When the attendees will act as an audience. Cinema setup is the arrangement of choice if you are featuring of speakers, a performance or elaborate audiovisuals, and if you want to maximize the space in a room. Maximum seated capacity is achieved for the function room used for product launches, presentations and displays. It is used to present to large number of delegates. It allows for optimal room occupancy.