Food and beverage Operation II
Serial nr 72365I-E1
Student nr 10011647965

Question 1 a) False b) False c) True d) True e) False f) True g) True h) False i) True j) True k) False l) True m) False n) True o) False p) True q) False r) False s) True t) False

Question 2
A newly hotel which will be specializing in tehe function market should be designed with a large banqueting operation ,the hotel will have extensive banqueting suites with reception areas, ante-rooms(small rooms or sitting room leading to the large room) room dividers and separate breakaways rooms for training purposes. In the kitchen banqueting work is usually done separately from normal daily business of the hotel.
Question 3
Role of banqueting Co-ordinate
The role of banqueting co-ordinate is to work with management and other head of department at all time and assist in carrying out special requirement and duties necessary in adding to the guest general comfort and well-being, is also to establish and improve the reputation of the hotel by offering a very personalized style service to the highest possible standard, study requirement of all booked banquets and function to familiarized and ascertain the possibility of selling additional facilities to produce extra revenue, he/she is also responsible to distribute promptly to all client notice of any change whatsoever is the banquet specification issued
When details of function are finalized, the banqueting co-ordinate will ensure that the various aspects are communicated to the right people at the right time, this include the internal liason within the department and external liason with outside supplier or both products and service. The banqueting co-ordinate will constant contact with the organizer to ensure smooth running of the operation and early identification of potential problem, the banqueting co-ordinates is responsible to liaise with kitchen in case there’s a special arrangement with clients, for the best successful function proper and transparent teamwork and communication should be in place
Question 4
Flexibility – don’t freak out when there’s last minute change, be flexible and find solution as soon as you can without keeping your clients waiting for long, be respectful to understand your customer need
People skill – good communication skill share your ideas and vision openly with your time, communication on the level that is respectful to everyone. Do not talk to anyone regardless of their role, everyone has their part and ultimately leads to your success. Make sure to communicate clear and respectfully, accept criticism and be open to near ideas
Time management – 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 plan for the best is well prepared for the worst and equipped to turn around worst to best advantage
Passion – have a passion on the work you are doing because without passion you cannot overcome the bumps and triumphs when all seems lost
Organization – well plan and organization skill with underestimate delegation experience and eye for details will be great ingredients to any function to be a success.

Question 5
As banqueting barman is responsible to ensure that there’s sufficient supplier of the required stock, setting up of the bar and arranging of staff, issuing of stock and any equipment required as well as the return of surplus stock after the function, the banqueting barman have to be responsible for a person who will be on duty on the day of the venue itself. His role is that he can be responsible for the cash taken and reconciliation of cash of sale. The banqueting barman have to make sure that the person that’s working in the bar is well groomed and the counter is well kept clean and tidy. After the function the barman have to give a report to the banqueting manager regarding the beverage sold during the venues

Question 6 a) 19.1 meters(1910cm)
= 1910x22/7 = 6002.85cm÷60cm
=100.04 all table will be enough to be accommodate 100 people

b) 112 square meter is not enough for all table for 100 people. Will hire a large tent to hold the function outside
Question 7
The different is basically the types of food that is served and the way people are being served in finger lunch food are served in a small bite size portion that can be eaten with the finger or eaten using only fork. Here guest eat stand with their plate in their hand, but only sometimes there’s a limited amount of informal seating. In cocktail parties waiters serve drinks to guests who stand and mingle the food is served on the platter carried by waiter or sometime, platter are set out around the room in strategic position, its commonly practice to serve cold snacks to guest upon their arrival and hot to be served at later stage the portion of food that served can be eaten with your finger because is prepared in a bite size portions whereby sometimes plates are used , but serviettes should also be available for the guest to wipe their hand and lips. Chips with chips, finger bread and peanut are also arranged on the table in a strategically manner, cheese and wine differ from the other simply because instead of serving snacks, a variety of cheese, bread and biscuit are set on the table for guest to help themselves. There will be a variety of uncooked fresh vegetable such as carrot, celery, mushroom, which are often served with cheese, variety of dips and pates will be available where by wine will be provided per glass. Here the host have the ability to limit the bar bill top wine and other beverage than wine are uncommonly served during wine and cheese part.

Question 8

* The u shape style
As the name suggest this style is in the shape of the letter u, with the table and chairs arranged in an open ended configuration with the audience facing inwards. This layout is commonly suitable for training sessions involving 10 up to maximum of 18 participated. It’s a versatile layout provided the correct furniture and equipment is available and the room is large enough to accommodate the set up. It provide enough space in which the trainer can work and it also means that the trainer can make direct eye contact with each participant by walking down the inside of the U, used for conferences, workshop & training

* Boardroom style
This training usually take place around a single table suitable for the seating of maximum of 12 persons. The trainer will stand at the head of the table with any audio-visual equipment behind him or her. This style is suitable for smaller training sessions or presentations for 5 or 6 people, where participants need to communicate with one another easily. The disadvantage is that it restricts the position of a presentation area or focal point typically to the end of the table, while its advantage is that it can accommodate small group and it does not occupy a great deal of space. Suitable for one on one interviews, team briefings and small presentation.

* Cinema style
This is the simplest style, reflecting the seating found in the theatre or cinema with chairs aligned in consecutive rows, this layout is used for large presentations. Lectures and conferences. The rooms used for this layout are often specialist lecture theaters that are permanently laid up in this manner, but standard conference room can also be used, laid out in rows. The podium for the speaker should be positioned in such a way that it can be seen by all. The screen or any other visual presentation must be clearly seen from the seat. The advantage of this style is that all seat are facing forward toward the front of the function room. Maximum seated capacity is achieved for the function room, while the negative will be that the participant are closed together, needing pushing to push past other audience members to enter/ exit the seating area, there is no provision for note taking or consumption of plated food and beverage, this layout is used for meeting and products launches

* School style
This style reflects the seating found in a school and it’s similar to theatre style, except that table are provided, this the common most layout for conferences where delegate attending various sessions. Conference may go on for several days with delegate attending various sessions. Its standard practice for the venue to provide water and glucose sweet or mints on the table beverage such as concentrated juice or mixed fruit juice should be provided, its disadvantage is seating capacity is reduced by the trestle tables and participant are less likely to interact as they are not facing each other

Question 9
Because its eliminate great cost (save money) due to that they won’t be responsible for buying new equipment or material just better to hire.

Question 10
To ensure excellent service and customer satisfaction.