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Rabu, 22 Februari 2012

BanQuet Target

F&B Department
BanQuet Operation
Banquet is one of the departments under the auspices of the F & B Dept of serving a meal in bulk, from all forms of service. Can be determined in accordance with customer demand.

The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast, and Mead halls) In the sixteenth century a banquet was very different from our modern perception and stems from the medieval 'ceremony of the void'. After dinner the guests would stand and drink sweet wine and spices while the table was cleared, or ‘voided’ (Later in the seventeenth century ‘void’ would be replaced with the French ‘dessert’). During the sixteenth century, guests would no longer stand in the great chamber whilst the table was cleared and the room prepared for entertainment, but would retire to the parlour or banqueting room.

BanQuet Target
Among others, are able to penetrate the target receipts that have been determined by the hotel management. Guests can bring in as much as possible with the best service from the hotel. Able to promote all of the facilities owned by a hotel ballroom. Able to lift the image of the hotel to the world with a higher level. Can be as good and excellent media for guests to
held a particular event in the banquet that much.

How do I get the above targets are met. 1. We as a supervisor, should be able to find work capacity and scope of work as a Banquet Supervisor.
2. We must know that there are people in the organization structure of hotel and banquet in particular and their responsibilities of each.
3. We must be able to master all the knowledge of F & B in particular halls.
We must  be able to line managers responsible for and able to delegate tasks to employees operating properly.
5. We must be able to synergize your comments and suggestions we received, both from superiors and subordinates as well as of the guests dance in particular.
6. We must be able to relate well to the guests at the Banquet and the organizers of the event in particular

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