Banquet events. Feasibility study of the project

Organization of banquets is a very demanded service. Especially on the eve of the holidays. But despite the demand for restaurant services, many catering establishments cannot compete. The matter is that in the organization of banquets it is necessary to consider a number of requirements. And employees of institutions often ignore them.

Poor organization of the banquet and poor service leave guests with an unpleasant experience. And then negative reviews appear on thematic resources. Sometimes, due to the poor organization of the banquet, the restaurant irrevocably loses its reputation.

What should be kept in mind by specialists in banquets, weddings and other events? First of all, about the rules of serving. But not only about this. Punctuality, courtesy of the staff and, of course, the quality of the dishes are also important.

A bit of history

What is a banquet? This is a solemn feast. There are several types of banquets: with full or partial service, combined, banquet-tea, banquet-cocktail.

Arranging grandiose feasts in Russia has been customary for centuries. However, the organization of a banquet 200-300 years ago, of course, did not look like it does today. Indeed, in the 17th century, the inhabitants of Russia still did not know anything about cutlery.

When organizing a banquet-buffet, the budget, the capacity of the site, the number of guests, the duration of the event, the time of day, the season are taken into account. All these factors are interrelated. Not the last role is played by the status of the participants in the celebration.

Banquet with full service

From service personnel, work at such an event requires special responsibility and experience. After all, when setting the table, they do not expose any snacks, salads, or drinks. Waiters serve dishes directly during the banquet. Such events are held in honor of the visit of a high-ranking official, a foreign delegation, a symposium, an exhibition, a conference.

The organization of a banquet begins with the preparation of the menu. But more on that later. How is the banquet table set up? Tables are covered with well-ironed tablecloths. More often white, because this color emphasizes the solemnity of the event. Dinner plates should be at a distance of one meter from each other. Snack plates are placed on them, and on the left, at a distance of 10-15 cm, patties.

Cutlery should be at a distance of 0.5 cm. On the right - knives (fish, cutlery, snack bars) and spoons. On the left - forks (fish, snack bars). Waiters in a certain order also arrange wine glasses, glasses, glasses. The whole process is monitored by a manager responsible for organizing a banquet in a restaurant.

Every dinner plate should have a beautifully folded napkin. The number of devices also matters: one for two guests. The attendants decorate the tables with flowers, flags of the states whose representatives are the participants of the celebration.

There are many nuances in organizing a full-service banquet. A flaw in the design of the table can spoil the overall impression. But in general, there is nothing complicated in organizing a banquet even for the most high-ranking guests. You need to know the simple rules and, of course, be extremely careful.

Partial service banquet

This type of restaurant feast is the most common today. A partial service banquet is ordered in honor of an anniversary, wedding, graduation. What are the specifics of its organization and conduct? Accommodation is optional. True, the honorary participant in the celebration, as a rule, is given a place in the center of the table. Serving is carried out according to the basic rules.

Salads, cold appetizers, drinks, fruit cuts are served by waiters before guests arrive. Usually such a banquet lasts no more than two hours. Of course, if we are not talking about the celebration of the New Year or the wedding. Cold snacks and drinks are located at a distance of three meters from each other. Bottles with alcoholic drinks labeled for guests.

In organizing a banquet (wedding, anniversary) in small restaurant or cafes do not always follow strict rules. However, it is very important to take into account the following point in serving: snacks and drinks should be along the entire length of the table so that each of the guests can reach one or another dish. Bread is laid out on patty plates. As for the color of the tablecloth, this is discussed with the customer at the initial stage of organizing a banquet.

buffet

Such an event is less solemn. "Buffet" in French means "on a fork." Guests choose their own drinks, dishes. They drink and eat, usually standing up. The buffet lasts no more than 1.5 hours. Tables are usually set in the form of the letter T or P. Small tables with flowers, napkins, ashtrays are located near the wall. The buffet menu is dominated by appetizers.

When are such banquets held? It can be a family celebration, an anniversary, or an official reception. It all depends on the desire of the organizers of the event. After all, not everyone loves grandiose, luxurious feasts that last for hours.

It is worth saying a few more words about serving the buffet table. The tablecloth should hang down at a distance of five to ten centimeters from the floor. Serving can be one-sided or two-sided. In the latter case, wine glasses, glasses, glasses are displayed in two rows, in a “herringbone” or “snake” pattern. At the same time, part of the glass remains on the so-called serving tables and is displayed as needed. When serving a buffet table, dessert and snack plates are required. Moreover, they are placed in piles, and their number should exceed the number of guests.

Banquet cocktail

Such an event lasts from forty minutes to two hours. Although there are no strict limits, of course. Often a cocktail banquet is confused with a buffet. What is the service specific? Tables with napkins, ashtrays and flowers are placed against the walls. Devices are not used - only skewers. The waiters offer snacks and drinks to the participants of the celebration. Main element cocktail banquet - bar counter. The menu consists of drinks, sandwiches, tartlets, desserts.

Banquet tea

The event is held in the afternoon, no later than evening. It goes on for about two hours. According to the rules of the restaurant business, a round table is set in the center of the hall. Along the wall - armchairs, sofas. The menu consists of tea, confectionery, jam, chocolate, honey. Sometimes, in order to add solemnity, the organizers of the banquet use a samovar. It is located on the tea table, next to it - teapot, cups, saucers, spoons.

Menu

The list of dishes for any celebration always includes salads and cold appetizers. Usually not exotic, but traditional dishes are chosen. So, in the banquet menu, as a rule, there are Olivier, Caesar, meat, fish, vegetable cuts and cheese platter. Salads are ordered at the rate of two servings per person. Cold appetizers - one serving per guest. Sometimes hot dishes are not taken into account when compiling a menu for a small banquet. They are ordered during the event.

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Plan

• Introduction
• 2.2 Types of receptions and banquets
• 2.3 Order acceptance
• 2.4 Choosing a banquet hall
• Conclusions and offers
• Bibliography
• Applications

Introduction

In the process of many years of development of the restaurant industry, a complex service system has developed, which has various forms. Many enterprises focus their efforts on one form or one type of service, while others introduce more complex, combined forms.

Organization of a banquet in a restaurant in Lately is very popular and attracts a large number of visitors, contributes to the growth of turnover and profits of the restaurant. Banquets are arranged at the highest level and just in the circle of friends and relatives.

Various events can serve as the reason for such events: official or diplomatic meetings, meetings of foreign ambassadors, government receptions, signing of protocols, theater receptions, conclusion of business agreements, significant dates, family holidays.

It is necessary to be able to clearly organize banquets, prepare the premises in which the banquet will take place. The most important thing during a particular banquet is the service, which has its own characteristics depending on the type of banquet. Service personnel need to know these features in order to ensure that the banquet is held at the highest level. The knowledge and skills of waiters to serve a particular banquet event is very important.

The banquet with partial waiter service is informal. As the name implies, the service at such a banquet is performed partly by the participants themselves, and partly by the waiters. Guests serve themselves mainly during the reception of cold snacks and dishes and pouring drinks.

Soups, second hot dishes, sweet dishes are served to each guest by waiters. Banquets with a similar form of service are the most common. Usually significant dates, family holidays are celebrated this way. Guests are seated, as a rule, arbitrarily, for guests of honor, the hero of the day and the organizer of the banquet, places are provided in the center of the table, and when arranging a banquet for a large number of participants with several tables, a separate central table is provided. Unlike a banquet at the table with all appetizers, dishes and drinks served by waiters, where the assortment of cold appetizers is relatively limited, the menu of this banquet can include a wide variety of cold appetizers, pickles, marinades. In addition to cold snacks, you can offer hot, one or more hot dishes, dessert, fruit. At the end of the banquet at the same table or in a separate room, it is recommended to serve hot drinks - coffee, tea, as well as sweet dishes: cakes, cakes, rolls.

ArelevanceTopicsVin general The restaurant industry is one of the largest sectors of the global economy. The infrastructure of restaurants, cafes, eateries has received a noticeable development.

The professional skill of a waiter, bartender, steward is an art that turns a simple meal into an aesthetic act. It is human nature not only to be satiated, but to enjoy the appearance of dishes, their aroma, and design.

The very atmosphere of the meal not only promotes digestion, but gives a person the opportunity to relax, unwind, distract from current problems.

Currently, the restaurant business requires high professionalism. The requirements for production and maintenance personnel have increased. There are a large number of restaurants with national cuisine, new types of catering establishments appear (pubs, sushi bars), nowadays catering establishments are equipped with automated accounting systems, new professions appear (sommelier, hostess) and, in the end, a modern catering establishment becomes a place of beautiful, pleasant pastime.

Targetwritingterm paperaboutekta - consideration of the option of organizing a banquet corporate banquet on the occasion of the Education Worker's Day at the Dionysus restaurant.

To do this, you need to solve the following taskswritingterm paperaboutekta:

1. Studying the characteristics of the characteristics of restaurants and banquets held in them.

2. Make the appropriate calculations for compiling the menu and costing dishes.

3. To study the technology of serving a banquet.

4. Show the role of the head waiter in organizing and servicing receptions and banquets.

5. Describe the rules for organizing entertainment and recreation for guests at a banquet.

6. Carry out calculation and paperwork.

7. Investigate the principles of maintenance and delivery of dishes, appliances, linen, drawing up acts for a fight, damage, loss of dishes, appliances.

Obbect - restaurant "Dionysus".

Predmet - organization of a corporate banquet on the occasion of the Day of an educator in the restaurant "Dionysus".

banquet restaurant banquet hall

1. Feasibility study of the project

The work of the restaurant is carried out in accordance with the rules of operation of restaurant facilities in accordance with order No. 219 dated July 24, 2002, which apply to enterprises of all forms of ownership and operate on the territory of Ukraine. In its daily work, the restaurant adheres to the "Rules for the operation of establishments".

Proper planning of production work ensures the rhythmic work of the enterprise and the timely release of culinary products. It allows you to set a task for each employee of the enterprise, taking into account the fullest use of production capabilities.

The production program of the restaurant provides for the range and quantity of dishes and products produced and sold per day, during peak hours trading floor or maximum shift. Before compiling the menu, the number of consumers, the total number of dishes and the number of dishes by type in the assortment are determined.

The operational planning of the work of the production of procurement and pre-preparation enterprises consists of the following sequential operations: development of a production program based on the turnover; pre-production; execution control.

The preparation of culinary products in the restaurant is carried out by production personnel: production manager, shop manager, cook (2, 3, 4, 5, 6 categories), confectioner (1, 2, 3, 4, 5, 6 categories), baker (2.3 category), culinary flour products(4 categories), manufacturer of semi-finished food products (1, 2, 3, 4, 5 categories), meat deboner (3, 4, 5 categories), kitchen worker.

Thus, the production program of the restaurant is a calculated menu of dishes sold directly in the hall, to other enterprises, buffets, branches.

2. Settlement and explanatory part

2.1 Organizational and economic characteristics of the enterprise

The restaurant "Dionysus" is rich in European traditions. A reception or a banquet is organized, as well as accompanying events, show programs and performances by famous stars are offered, the decoration corresponding to the celebration is carried out. The address of the restaurant is Kharkiv, Kosmicheskaya St., 21.

A respected audience rests here and delicious dishes of creative and European cuisine are served. The structure of the building includes: industrial premises, administrative premises, amenity premises for staff, trading floor, foyer.

The production facilities include; hot shop, cold shop, workshop for the completion of semi-finished products, a vegetable workshop, washing kitchen utensils, washing tableware, service tableware.

The main idea of ​​the restaurant "Dionysus" is to create an imitation of a sunken treasure ship. Entering the bar, we find ourselves on the deck of a ship lying at the bottom of the sea. Through a hole in the side, the deck was filled with sea sand, through the windows you can see the underwater world - fish, corals, algae. The decoration clearly traces the Greek theme, because. The restaurant is named after the Greek god of winemaking - Dionysus.

The restaurant has:

· Parking

VIP rooms

Children's places

· Business lunch

· Banquet service

· Live music

The office of the director, the accounting department, the office of the head of production are classified as administrative premises. The household premises include a locker room for staff, a shower room and toilet rooms. There is a foyer at the entrance. The foyer includes: wardrobe, toilet rooms, security post. Restaurant "Dionis" is a favorite restaurant of the bohemian public with rich traditions and creative cuisine.

Restaurant offers business lunches, banquets, children's parties, live music. Number of halls:

1. Opening hours: Mon-Sun 11:00 - until the last visitor.

Thus, the restaurant "Dionis" has established itself as one of the best in the field of organization of holidays, organization of banquets, receptions and corporate events.

2.2 Types of receptions and banquets

There is a banquet reception at the table with full service by waiters and banquet- Reception at the table with partial waiter service. The most widespread receptions such as "buffet" and "cocktail" and others.

The restaurant can also organize a banquet, which combines several types of service. Such a banquet is called combined. Combined banquets can be official (cocktail - buffet - coffee) and informal (banquet at the table with partial waiter service - tea or coffee table).

Unlike banquet at a full-service table, when all meals and drinks are served by waiters, banquets are sometimes organized when cold snacks and drinks are put on the table in advance, and hot dishes are served by waiters. Usually significant dates, family holidays, birthdays, anniversaries, etc. are celebrated this way.

When determining the number of waiters required to serve such a banquet, one waiter per 10-14 guests is taken into account. A characteristic feature of the menu of such a banquet is a varied assortment of cold appetizers, pickles, marinades. In addition to cold appetizers, guests are usually offered one or two hot appetizers, then hot dishes, dessert, fruit.

A partial waiter service banquet, like a full service banquet, may end with coffee. For the convenience of table setting, one half of the table is first covered with plates. The second half of the table is served, placing the plates already against those set.

Banquet at a table with full service by waiters, they are most often arranged at diplomatic, official receptions, where the placement of invited guests at the table is carried out in accordance with the protocol adopted in diplomatic practice.

The number of participants in such banquets is usually from 8 to 50 people, and only in rare cases more than 100.

Banquet - a cocktail is economical, does not require a large variety and quantity of furniture, dishes, cutlery, table linen. The requirements for the banquet hall where the banquet-cocktail is held and the preparation of the banquet are the same as for organizing banquets of other types.

Banquet- tea is organized for birthdays, anniversaries and other solemn occasions. The number of guests at such banquets is small. The time for holding is most often from 16 to 18 hours, the duration of the banquet is no more than 2 hours.

The reason for holding a banquet - a buffet table, which is usually of an official nature, are business negotiations, the signing of trade agreements. But a banquet - a buffet table is also organized during various anniversaries, family celebrations and other festive events.

During a banquet - a buffet table, guests eat and drink, standing at the tables, to which no chairs are placed. A feature of the menu for such a banquet is that it includes a wide range of cold dishes and snacks, hot snacks, dessert and hot drinks. Snacks are served to banquet participants in small portions "under the fork", i.e. so that you can eat them without the help of a knife.

Sometimes the menu includes main courses in small portions and finely chopped so that you can only use a fork or a special hairpin. At a banquet - a buffet table, you can serve 4 - 5 times more guests than at a banquet at the table, with equal areas of the hall. The duration of such a banquet is 1-2 hours.

Thus, a banquet is a solemn breakfast party, lunch or dinner, arranged in honor of a person, event or celebration. Depending on the form of organization banquets and tricks can be used various methods service.

2.3 Order acceptance

Preparatory work for the banquet consists of taking the order, preparing for the banquet, service. Correct design the order largely depends on how detailed and timely all the conditions and procedures for holding a banquet between its organizer and the restaurant administration are thought out and agreed upon.

When placing an order, they agree on the date, start and end times, the venue of the celebration, the number of participants in the celebration, sample menu and the preliminary cost of the order.

After preliminary agreement, the customer makes an advance payment in the amount of 50% of the order value to the cashier on the basis of an incoming order issued by the accounting department and receives a receipt. Then, no later than two days before the start of the celebration, the head waiter, together with the customer, draws up an order-invoice.

The order is issued in five copies, approved by the head of the restaurant and transferred to the cashier. The first copy of the invoice order is transferred to the customer, the second remains with the cashier, and the third, fourth and fifth are sent respectively to the foreman of the waiters, financially responsible persons of the kitchen and buffet.

The cashier, on the basis of the order-invoice, prints checks on the cash register and transfers them to the employee fulfilling the order. The foreman of the waiters confirms the receipt of the check with his signature on the second copy of the order-invoice.

The financially responsible persons of the kitchen and buffet release products according to checks and order-invoice. In case of a reduction in the order for hot dishes, drinks, confectionery and other products, the money is returned to the customer. At the same time, an expense and cash order is drawn up on the basis of a written application from the customer, approved by the director and accountant of the restaurant.

The head waiter confirms on the customer's application the cancellation of some dishes and products in the order. At the request of the customer, other products can be released for this amount, which is recorded in the order-invoice.

Table 1

Recommended norms of dishes and drinks for a banquet with partial service of a corporate banquet for 35 people

Types of food and drinks		Banquet for 35 people
Cold snacks
Hot appetizers
Second courses:
Sweet dishes
Hot drinks
wheat
Confectionery
Mineral and fruit water
fruit juices
Alcoholic drinks:
vodka, cognac
table wines white and red
dessert wines
champagne

On the basis of the chosen head waiter, the head waiter draws up an order-calculation, according to which the final calculations are carried out.

Enterprise "Dionysus"

Order calculation

Customer

Hall name

Date and hours of service

Order-calculation calculated

Maitre d' Customer

table 2

Order calculation for a banquet with partial service of a corporate banquet for 35 people

Name	Servings	Price, UAH.	Amount, UAH	Name	Servings	Price, UAH.
From the cold shop at 18.30				From the service bar at 19.30
canape with salmon and olive Julienne with chicken and mushrooms in tartlets
From the hot shop at 19.00				From the coffee buffet at 19.30
French fries Cutlet in Kiev Mushrooms,bakedWithsauce " Bechamel"				Cake "Prague"
From the bread slicer at 18.30
wheat

The accountant checked the price and amount ________________

Advance payment N from _____________ UAH. _____________ kop.

Surcharge N from _____________ UAH. _____________ kop.

Total Received________________________________

Received by the cashier _________________________________

Thus, the order for a banquet is discussed by the customer and the head waiter regarding the date, menu, number of guests, the duration of the banquet, and an order for a banquet is issued.

2.4 Choosing a banquet hall

The metro-hotel is obliged to familiarize the customer with the hall in which the banquet will take place, to coordinate with him the table arrangement plan. At the same time, such issues as places for guests of honor or a plan for placing guests at each table separately are discussed; specify whether guests will be served an aperitif, whether flowers are needed to decorate the table, musical accompaniment and a place for dancing. At the same time, they familiarize the customer with the rules of the restaurant, the order of service and compensation for possible losses. The restaurant administration does not have the right to set a minimum order value, as well as offer the customer a forced assortment of dishes, drinks, confectionery.

The area of ​​the hall for is calculated by the formula:

S=NЧS 1,

where N is the number of banquet participants;

S - area norm per guest (for a banquet at the table = 1.5-2 m)

S \u003d 35H (1.5-2) \u003d 52.5-70 m

For 35 participants in a corporate banquet, the area of ​​the banquet hall should be at least 52.5-70 m 2 .

In the interior design of the hall with partial service of a corporate banquet for 35 people, it is proposed to use various details - these can be compositions of fresh flowers on the tables, balloons, paper decorations, as well as draperies with fabrics of chairs, tables, walls.

One of the main elements of the interior of the hall is lighting and sound equipment. The correct choice of lighting is of great importance, both for visitors to the restaurant and for its employees. Sound helps to create an environment for the client, it can contribute to a noisy animation or set the client up for a quiet conversation, to calm down.

Thus, for 35 participants in a corporate banquet, the area of ​​​​the banquet hall should be at least 52.5-70 m 2.

2.5 Preparation for the banquet

The organization of any banquet includes receiving and placing an order, preparing a banquet for serving and servicing. The organization and precise work on preparing for the banquet service depend on how detailed and timely all the details of the banquet are determined and agreed between the customer and the contractor (restaurant administration).

The preparation of the banquet consists of calculating the number of attendants, placing an order for crockery, cutlery, table linen, production products and a service bar, selecting furniture and serving banquet tables.

The number of waiters is calculated by the formula:

A=N/n,

where A is the number of waiters;

n - service rate.

A=35/(12-15) = 2.33-2.92

For 35 participants in a partial service banquet, 3 waiters are needed.

Table 3

Recommended Service Rates for 35 Guests at a Partial Catered Corporate Banquet

The number of dishes is determined by the number of waiters serving snacks and meals. The number of dishes for serving dishes during serving is calculated by the formula:

m service =P bl. /V,

where m service. - the number of dishes of the same type;

P bl. - the number of servings of one type of dish;

V - capacity or number of servings in one type of dish.

Table 4

The need for utensils and appliances for serving dishes

The calculation of dishes and tableware is calculated by the formula:

where m c - the number of dishes of this type;

N - the number of guests at the banquet;

n - the norm of dishes and appliances of the same type for serving.

Table 5

The need for dishes and cutlery for a banquet for 35 people

The number of dishes for eating when replacing one type of used dish with another is indicated taking into account the number of operations performed in the service process and an additional 15-20% for unaccounted operations.

Calculation-order in the service room for a banquet of 35 people. "__"______2010. Hour of readiness - 16.00

Rice. 2.5.1 Calculation-order to the service room for a banquet of 35 people

Ready time: cold snacks - at 18.30

hot snacks - at 19.00

other hot dishes - 20.00

Table 7

Calculation-order for preparation for a banquet of 35 people "___" _____________ 2010

Table 2.5.6

Calculation-order in the service bar for a banquet of 35 people "___" ___________ 2010 Ready hour - 17.00

"___" _____________ 2010

Maitre d' ______________________________

(signature)

Rice. 2.5.2 Calculation-order to the service bar for a banquet of 35 people

Guests will be seated on both sides of the table.

The following formula is used to calculate the number of tables:

where L is the length of the table, p.m.;

N - the number of guests;

l - the norm of the length of the table per guest.

L=35H (0.6-0.7) /2=10.5-12.3

Those. for 35 guests, the total length of the tables is 10.5-12.3 m.

The width of the tables should be at least 1.2-1.5 m. When using ordinary restaurant tables with a size of 1.25 × 0.8, a side equal to 1.25 m is taken for the width of the table.

The number of tables for banquets is determined by the formula:

K st \u003d UL / L st,

K st - the number of tables, m; L - total length of one table, m; L st - the standard length of the banquet table, m. If the total length of the table is 10.5-12.3, then

(10.5-12.3) /0.8=13.1-15.4 tables

The length of the banquet tablecloth is determined by the formula:

L c k \u003d L st + 0.6ch2, where L c k - the length of the banquet table, m;

0.6Ch2 - descent of the tablecloth from the ends of the table, m.

The length of the banquet tablecloth is 11.7-13.5 m:

L c k \u003d (10.5-12.3) + 0.6 × 2 \u003d 11.7-13.5

The width of the tablecloth is:

B=1.25+0.3×2=1.85 m

The number of tablecloths is calculated taking into account their standard sizes. The number of napkins is calculated taking into account 1 napkin - per 1 guest and an additional 20% of possible replacement and other operations. Handbrakes are taken 2 per waiter, aprons or jackets for the work of waiters in the preparatory period - 1 each.

Table 9

Calculation-order in the pantry for linen for a banquet

Thus, for 35 participants in a partial service banquet, 3 waiters are needed, for 35 guests the total length of tables is 10.5-12.3 m, for 35 guests 13.1-15.4 tables with a size of 1.25 × 0.8 are recommended.

2.6 Service for banquet participants

When holding a banquet with partial service for participants in the banquet, the head waiter organizes teams of waiters led by a foreman to serve one or more separate tables.

Guests invited to the table are met by waiters, each in their own sector, helping them to sit down at the table. The placement of guests at the table, most often, is arbitrary, although places of honor and the host of the banquet are allotted in the center of the table, and when arranging a banquet for a large number of participants with several tables, a separate central table.

After seating the guests, the waiters pour them into vodka or wine as desired. Drinks are taken from the main table or from the auxiliary, prepared in advance for this purpose. Following drinks, snacks are offered, taking them from the main table. A characteristic feature of the banquet menu with partial service for participants is a varied assortment of cold appetizers, pickles and marinades. In addition to cold appetizers, guests are usually offered one or two hot appetizers, then a hot dish and dessert. Such a banquet may end with coffee.

Usually they start serving with caviar and butter or with salted fish. Dishes with caviar, butter, fish, as well as with other snacks, after they have been offered to guests, are placed on the banquet table, and the vacant dishes are taken to the utility rooms to the sink.

After the first serve, without pausing, the guests are surrounded fresh vegetables, boiled jellied fish or assorted fish and fill glasses with drinks.

After the fish snacks are served, the empty dishes and bottles are removed from the table, the used dishes are taken out of the hall and they begin to change the snack utensils and plates.

When replacing plates, you must ask the guest for permission and only after his consent to remove the plate from the table. You can take a plate and cutlery without asking permission if the guest put a knife and fork on the plate in parallel or crossed.

After fish snacks guests are served with meat snacks. Pickles and marinades guests take themselves.

The head waiter or head waiter, in agreement with the organizer of the banquet, must inform the kitchen about the time of serving a hot dish (no later than 20-30 minutes before serving). There may be a break before the hot meal is served.

In between serving dishes, guests can leave the table, dance, and relax. At this time, the waiters prepare the table for serving a hot dish - they sweep away the crumbs, clean the dishes, bottles. Sometimes guests do not get up from the table, and waiters replace dishes and cutlery in front of them, removing used plates and cutlery and putting clean ones in. At the same time, speed and skill are required from the waiter.

At the request of the customer, the appetizer left on the dishes may not be removed from the table until the end of the banquet, then it is necessary to shift it from several dishes to one, giving it an attractive look.

Hot meals are served with common dish, carrying guests around with them (in this case, a small dinner plate and cutlery should be placed for each guest), or directly on the plates. In the latter case, hot dishes are brought to the banquet hall from the kitchen in a common multi-portion dish. Here, on auxiliary tables or sideboards, waiters transfer them to heated plates and place them on the banquet table for guests.

Hot meals can be plated by chefs directly in the kitchen. The waiter will only need to bring them into the hall and place them on the table. However, the first method is preferred.

Before serving dessert or hot drinks, with the permission of the customer, it is recommended to remove from the table everything that will not be required for guests in the future: the remaining appetizer, dinner plates and cutlery, bread, spices, sauces, etc. .

Tori, cakes, sweets are placed in the vacated place, after which hot drinks are served. If snacks in dishes, salad bowls, vases are left on the table, plates with cutlery should be placed. They can be placed in front of each guest or put stacks (several pieces) in the middle of the table.

Thus, banquet events with partial waiter service also require a lot of skill from the wait staff. Waiters should be aware of the composition of the menu, know the sequence of serving dishes and arranging appetizers on the table that he serves. To this end, the head waiter makes a separate calculation for each table for kitchen and buffet products and hangs it in a conspicuous place at the distribution and at the buffet or in the banquet hall.

2.7 The role of the head waiter in organizing and servicing receptions and banquets

During the service of the banquet, the head waiter performs the following functions: meets the guests of the restaurant, assesses their mood and preferred style of relaxation, transfers customers to waiters, controls and maintains the condition of the restaurant hall in the most suitable form for receiving customers, including the condition of the interior, equipment, furniture, utensils, utensils and others, controls the work of waiters and bartenders, monitors the quality of service, resolves any problems and contradictions that customers have in the process of serving in a restaurant, in the event of a conflict, seeks to localize and immediately resolve it, responds to any complaints from restaurant guests, takes orders from especially important customers of the restaurant, provides them with special signs of attention and location as a representative of the administration of the institution, ensures the organization and conduct of services at banquets, controls the work of the dishwasher, service and cleaners, controls the appearance of the staff of the hall, the head waiter interacts with all available services that provide the life of the institution and the smooth operation of the restaurant (electricians, plumbers, elevator operators, security, etc.). The maitre d' has the right to allow or not to allow subordinate staff to work at the banquet, has the right to check the rate of output of dishes, has the right to expel customers from the restaurant who do not comply with the rules established in the institution, interfering with the rest of other guests.

Thus, an important role in the organization of banquet services belongs to the head waiter. The clarity and rhythm of the work of waiters serving guests at a banquet depends on how accurately and in detail all issues of organizing a banquet are agreed with the customer.

2.8 Organization of entertainment and recreation for guests

Services for the organization of entertainment and recreation for guests include the organization of musical services, the organization of concerts, variety programs.

The restaurant has a music band on request. At the beginning of the evening, well-known musical compositions are performed, then after the majority of the guests have finished the hot dish, the guests can dance to a rhythmic, dance tune, alternating them with calmer, lyrical ones. The repertoire of the musical group is negotiated in advance with the customer of the banquet.

Thus, we come to the conclusion that the restaurant provides full musical accompaniment for banquets with a varied program.

2.9 Calculation and documentation

The procedure for preparing and presenting an invoice in each restaurant is different: from receipts filled out by hand to high-tech computer systems. Invoicing serves two purposes: to inform the guest of the payment amount (in detail) and to act as a control system for the restaurant.

The bill can be served to guests at the table, in the bar or at the cash desk. Regardless of the place of presentation, the invoice should be submitted on demand. He must always be ready.

The waiter must be on the alert and not miss the moment when the guests want to get the bill. Nothing irritates customers more than having to wait in vain to get the waiter's attention to get the bill.

As a general rule, you should not submit an invoice unless you are asked to. Although some restaurants specializing in quick service and high bandwidth It is customary to put the bill on the table before the end of dinner. If the bill is served on the table, it is placed in front of the owner of the feast on the right side.

The bill is either rolled up so that the total amount is not visible to other guests, or served in a special folder. If there is no obvious host of the feast among the guests, the bill is placed in the middle of the table. Common methods of payment include cash, credit cards, checks, and deposit. The waiter must know the calculation procedures for all of the above methods.

Thus, the payment for the banquet is made directly by the customer with the receipt of an order-invoice.

2.10 Servicing and delivery of dishes, cutlery, linen

Tableware, cutlery, table linen and production equipment are understood as separate items that are means of labor, as part of working capital.

Journal of tableware, cutlery and table linen issued under the report to employees of the enterprise date

The circulation of tableware, cutlery, table linen intended for a banquet should be carried out in the following order: before starting work, the financially responsible person gives the waiter the tableware, cutlery and table linen necessary for work against signature in the register of items, which indicates the names waiters, the number of cutlery, tableware, table linen issued to them; during the banquet, tableware and cutlery between waiters and dishwashers are used in exchange; at the end of the banquet, tableware, cutlery, table linen must be counted. The result of the recalculation is reflected in the register of items.

Thus, the accounting of tableware, cutlery and table linen issued under the report to the employees of the enterprise is in the department of the material entity and is issued and accepted with fixation in the journal.

2.11 Drawing up acts on the fight, damage, loss of dishes, appliances

Upon delivery of tableware and cutlery, an act is drawn up for the fight, scrap, damage and loss of tableware and cutlery in the form N74 separately for porcelain-faience and high-quality glassware, which is drawn up by the commission in the prescribed manner.

The act lists item by item tableware, cutlery that has become completely unusable in the process of using them, and separately lost items. It indicates the workers who caused the fight, scrap, damage or loss of tableware and cutlery. In case of breakage, scrap, damage to tableware due to the fault of the banquet visitors, the damage caused to the enterprise shall be recovered from it in accordance with the procedure established by law. A visitor who has caused damage to the enterprise can voluntarily compensate for it, while an incoming cash order in the form N K-1 is issued for the amount of compensation. The warrant and the receipt to it list the name, quantity and value at the retail price of the lost items. A receipt for the incoming cash order with the cash register's mark of payment is handed over to the visitor, and the money received is credited to the cashier according to the incoming cash order. For the amount of battle, scrap, damage to tableware and cutlery not compensated by the visitor, a separate act is drawn up to resolve the issue of recovery of the damage caused.

Table 2.11.1

Enterprise restaurant "Dionysus" Act on the fight, damage, loss of dishes, appliances, commission members: head waiter ___, service ___, accountant ___.

Crockery, cutlery	Unit of measurement	Quantity	Price, UAH.	sum, UAH	Reasons for the battle, loss, perpetrators
		fight, damage
serving plate						in the banquet hall, due to the fault of the banquet participants
						fight in the washroom
snack plate						fight on delivery from the banquet hall
coffee						loss due to waiter

Attribute the cost of a wine glass to the restaurant's bills, recover the cost of broken snack plates from the waiter ___, the cost of a broken serving plate - from the participants in the banquet, recover the loss of a coffee cup from the waiter ___.

In accordance with the Instruction on the application of loss rates for tableware, cutlery, table linen and production equipment in commercial catering facilities, loss rates for tableware, cutlery, table linen are set as a percentage of the annual retail turnover of the trading floor of the facility; for production inventory - as a percentage of annual output own production object . Thus, at the end of the banquet, tableware, cutlery, table linen and sanitary overalls must be returned to the person who issued them. At the same time, the person responsible for the safety of these items must monitor the condition of each returned item.

Conclusions and offers

The paper considered the option of organizing a corporate banquet banquet on the occasion of the Day of the Education Worker in the restaurant "Dionysus".

In the course of the work, the tasks were solved, the organizational and economic activities were characterized, the types of receptions and banquets were described, the technology for servicing the banquet was determined, the role of the head waiter in organizing and servicing receptions and banquets was shown, the calculation and execution of documentation for servicing the banquet of a corporate banquet on the occasion of the Day of the Educator was carried out at the Dionysus restaurant.

Macroeconomic factors significantly affect the development restaurant business. The trends in the restaurant business are, of course, the trends in the development of certain cuisines. preferences for the type of cuisine are very ambiguous, especially in the regions of Ukraine.

Characterized by a commitment to a particular product, and not to the type of cuisine as such, for example, preference for meat, often of a certain type (pork, chicken meat), performed different cuisines, or fish and seafood. Promising directions in the development of the restaurant business are local establishments that would serve residential and outlying areas (pizzerias, cafes), the so-called "single street restaurants".

Enterprises focused on the preferences of a particular product (dish or menu component or drink) are underrepresented. Catering and food delivery to your home or office has incredible scope for development.

I would also like to note the prospect of music-oriented establishments (not nightclubs, but rather art restaurants and art cafes).

From a business point of view, establishments created according to an existing model are very successful; the idea of ​​franchising is based on this principle. In this case, the risk of concept failure is minimized. Any successful catering business is actually a successful technology, and like any technology, it can be replicated in any city in the world. Active network development of well-known restaurant brands is not far off.

A low-budget way to promote is to work with the client base. To do this, it is enough to hire one employee who will come up with holiday programs and invite regular customers to these evenings. The most "hackneyed" methods of attracting customers: today from 11.00 to 16.00, many restaurants offer set meals or a certain discount on the general menu, the restaurant announces the day of a free mug of beer or a glass of wine, the effectiveness of such events is short-term, but it creates the opportunity to get new visitors, because many "primary" visitors come, a "compliment from the chef" becomes a popular feature - dessert or a serving of ice cream - to customers. who ordered certain items on the menu or for a certain amount, Interesting promotions are also able to attract new visitors. but in order to "get" the press, especially the free press, and new customers, the event at the restaurant must be outstanding.

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Applications

Annex 1

Wine list

Aperitifs and liqueurs
Martini Bianco 50 ml
Martini Rose 50 ml
Martini Rosso 50 ml
Martini Extra Dry 50 ml
Cointreau 50 ml
Baileys 50 ml
Sambuca 50 ml
Amaretto 50 ml
Banana liqueur 50 ml
Blue Curacao 50 ml
Cream Cocoa 50 ml
Wine Chile 150ml
Wine Chile 750ml
Cuvée202 150ml
Cuvée202 750ml
Bordeaux France 750ml
Sansonne 750ml
Baron s/s 150ml
Baron s/s 750ml
Africa Classic 750ml
Champagne 750ml
Asti Martini 750ml
Baron dry 150ml
Baron dry 750ml
Plum wine 150ml
Plum wine 750 ml
Wine sl. with plum 150ml
Wine sl. with plum 750
whiskey and rum
Chivas Regal 50ml
Black Label 50ml
Red Label
Jameson 50ml
Bacardi black 50ml
Bacardi white 50ml
Finland 50ml
Russian Standard 50ml
Honey with pepper 50ml
Nemirov Special 50ml
Diplomat 50ml
Absolute assorted 50 ml
Russian Diamond 50 ml
Parliament 50 ml
Nemirov premium 50 ml
Sake 50 ml
Gin, Tequila and Absinthe
Beefeater 50ml
Gordons 50ml
Olmeca gold 50ml
Olmeca silver 50ml
Absinthe 50ml
Hennessy VSOP 50ml
Hennessy VS 50ml
Metaxa 3* 50 ml
Moscow 50ml
Croise XO 50ml
Croiset VSOP 50ml
Bastion 5* 50 ml
Napoleon XO 50ml
Napoleon 50ml
Croiset V.S 50 ml
Remy Martin V.S 50 ml
Remy Martin VSOP 50 ml
Hoegarden 0.3
Hoegarden 0.5
Staropramen 0.3
Staropramen 0.5
Lowenbrow 0.3
Soft drinks
Coca Cola 0.25
Bonaqua 0.25
Narzan, Jermuk 0.5
Espresso
Americano
Tea in a teapot 0,5l
cappuccino
Assorted hot chocolate.

Appendix 2

Restaurant plan

Annex 3

The main entrance of the restaurant "Dionysus"

Appendix 4

Interior elements of the restaurant "Dionysus"

Annex 5

Decoration of the hall for a banquet

Appendix 6

Table setting for a banquet with partial waiter service

Annex 7

Banquet table setting with full waiter service

Annex 8

Organization of a banquet-buffet

Appendix 9

An example of a work schedule for two 12-hour shifts with round-the-clock work

Start of the shift	08.00, 8-20 - planning meeting
	in the period from 13.00 to 14.00 (30 minutes for 50% of the shift)
End of 1st shift
Beginning of II shift
	in the period from 01.00 to 02:00 (30 minutes for 50% of the shift)
End of the working day

Annex 10

Levin M. Z. waiter 3 p.

Kovalchuk T. O. waiter 3 p.

Lovitin S. B. waiter 4 p.

Kokhlov A. M. waiter 4 p.

Koneva E. A. waiter 4 p.

Peterchuk D.L. waiter 4 p.

Zabolotskaya E.P. maitre d'

Shakurov S.S. maitre d'

Krebel B.M. cleaning woman

Klescheva I.I. cleaning woman

Vlasenko S.A.

Snezhko L.O.

Levin M.Z. waiter 3 p.

Kovalchuk T.O. waiter 3 p.

Lovitin S.B. waiter 4 p.

Kokhlov A.M. waiter 4 p.

Koneva E.A. waiter 4 p.

Peterchuk D.L. waiter 4 p.

Zabolotskaya E.P. maitre d'

Shakurov S. S. maitre d'

Krebel B.M. cleaning woman

Klescheva I.I. cleaning woman

Vlasenko S.A.

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• You are allowed to bring your own drinks and food.

What is a banquet for?

Are you planning a wedding, anniversary or birthday? An alumni meeting, a solemn event or just a desire to gather friends at the same table is coming?

New Year is coming, February 23 or March 8 - and with them the need for a corporate party for employees?

How we all love these parties, weddings, anniversaries, birthdays, and how most of us do not like to organize all this...

How often have you been stopped from hosting a banquet just by the thought of organizing?

Imagine: you have to go to the store, buy groceries, cook dishes from them that you want to surprise, and then clean it all up and wash the dishes - what fun it is ... But the New Year and Christmas are coming soon!

Organization of a wedding banquet

Ah, the wedding, the wedding! You have to buy a dress, rings, order a limousine, feed and drink a hundred guests ... Sheer ruin. Pleasant wedding chores can turn into a headache. We are ready to provide you with a banquet hall completely free of charge, and treats for guests at the rate of 1000 rubles per person. Bring your jewelry, alcohol, fireworks - everything is possible with us!

Anniversary in the banquet hall

Anniversary is such a date when you really want to gather a lot of people: colleagues, friends, and former classmates / classmates ... FoodStep will help you organize a banquet in honor of the Anniversary. Your task is just to be beautiful and happy on this significant day!

Organization of a Banquet dedicated to February 23 or March 8

Do you want to celebrate the holiday with your friends or colleagues (especially important for March 8 - the brightest and most feminine holiday of the year)?
We offer organization of a festive banquet at the rate of 1000 rubles. per person.

Corporate on the eve of the New Year - is it profitable?

If we consider the importance of holding a banquet or corporate party from an economic point of view, then the simplest calculations will show that all the costs of the holiday pay off, and not only in the amount that the event cost, but much more, because, feeling the attention and care from the management, employees begin to work better, productivity and efficiency of their work increase. All this can be proved with the help of numbers, but today I want to talk about something else, because summer and autumn will pass and such a wonderful holiday will come again - the New Year!

Time is money

Time is the great value of our life - it is always so lacking. I would like someone to take and organize everything for you, so that you and your guests enjoy the expectation of the holiday, without being loaded with fuss. In this case, a normal desire is born: to hold a banquet in a banquet hall, so that someone cooks everything, covers and organizes. The question automatically matures: after all, this is probably very expensive, isn't it? No, check out the offer from FoodStep.

• Question: is it possible to organize a banquet for only 1000 rubles. per person in a spacious banquet hall, and so that the tables were bursting with dishes, everything was with brilliance and chic?
• Answer: Yes, everything is possible with Foodstep.
  

"One of the most irreplaceable losses is the loss of time."

Georges-Louis Leclerc, Comte de Buffon

Banquet market in Moscow

On many sites of our colleagues you will see "organize a banquet, buffet" And the first thought that comes to mind - how much does it cost? We analyzed the prices of this service today, the average price for a banquet (in Moscow) was about 2000 - 3000 rubles. per person. And if you expect several dozen guests? You don't go for a walk.

Question:- What should the hero of the occasion or the heads of firms wishing to hold a corporate event do?ankeT? At the same time, so that the banquet comes out tasty, high-quality and affordable.
The answer is obvious:- Find a compromise, because as you know - the truth is always somewhere in the middle.

Banquet solutions

• Organization of a banquet Pay a lot of money and not think about the organization - but then your guests will not try your signature pie, and the costs can exceed all expectations.
• Organization of a banquet B. Take it all upon yourself and prepare for the fact that the holiday will be for everyone except you.
• Organization of a banquet C. Compromise solution. at the FoodStep company (1000 rubles per person, a spacious banquet hall on Danilovskaya Embankment (80 sq.m.), you can bring your own products (red caviar, for example) and drinks)

* The letter C is the first letter in the word " compromise" (compromise)

Foodstep is ready to take care of all questions regarding organization of your banquet at the rate of only 1000 rubles. per person.

"Time is money, perhaps it is a platitude, but also the truth"

Dean Ray Koontz

What does the Foodstep company offer you for only 1000 rubles. (per person)?

We offer best option to organize a banquet or buffet

• Spacious - completely free. We will arrange the tables - as you wish, cover with snow-white tablecloths, decorate the chairs and make the feast as presentable as possible, where it is not a shame to invite guests of any social level. If desired, we can arrange hall decoration, live music, DJ, etc.
• Complete. For (based on 1 person) this amount (1000 rubles) includes: 2-3 appetizers, 2 salads, hot dishes and a side dish. No one will go hungry, we guarantee. On the contrary, often guests quickly fill up, or are carried away by the holiday so that some of the dishes remain untouched. In any case - you can order (from the menu) additional dishes or bring your own (for example, red caviar).
• A variety of custom made tables. We allow you to bring with you everything you want (including juices and water, caviar, s / c and cheeses, fruits and everything you want, and our chefs will cut your products beautifully, decorate, and arrange them in our dishes. On your table there will be dishes made by professional chefs and your own homemade dishes that you might want to show off to your guests (for example, your homemade pickles, or a family pie).
• Unlimited drinks and cocktails. In addition to dishes, you can bring any of your drinks (including alcohol). You do not need to think about the cost of alcoholic products - drinks will cost you the price of the store where you plan to purchase them.
• Cleanliness and tranquility. You do not have to think about washing the dishes, throwing out the trash and cleaning everything, our employees will do it all.
• freedom of choice. We can organize a banquet both in our banquet halls and on your territory (office, street, garden) - the choice of location depends solely on you.

To sum up: we offer you a professional organization New Year's banquet, Anniversary, wedding, thematic holiday or for only 1000 rubles. from a person.

Solemn events have always been a part of human life. Representatives of the so-called high society conducted them according to the rules that were formed under the influence of a particular culture. Gradually, they were unified and entered into business etiquette.

In ancient times, feasts were organized in Rus' - feasts dedicated to some event or person / persons. Over time, as Western culture and foreign words penetrated, dinner parties began to be called a banquet. There are different versions of what language this word was borrowed from. But regardless of this, its definition does not change.

Announcements related to the request

A banquet is an event organized in honor of some important event.

The correct organization has a direct influence on the quality side of the feast: serving according to all the rules, professional attendants, a correctly composed menu, an entertainment program taking into account the nature of the event.

By nature, a solemn event such as a banquet is divided into the following types:

• business (official);
• business (working);
• corporate;
• wedding;
• high school graduation;
• banquet anniversary;
• banquet-picnic;
• children's holiday.

Organization and holding

Proper organization ensures the achievement of the goals of the event - to bring the joy of communication and enjoyment of good food.

Some rules

The minimum number of guests is 50 persons. Rectangular or round tables are used for holding. Necessarily their surface is covered with a tablecloth, and a composition of flowers is installed in the center. Special attention is given to the table setting, the nature of which is determined by the approved menu and the nature of the event.

A frequent element for banquets is the seating plan for guests (in this case, the invited people are sent to their places by the attendants). Special cards with a surname, a name (in rare cases, a patronymic, and also a title) are also used.

Nature of the event

In general, in order to properly organize a banquet , it is important to have certain knowledge and skills. The nature of the event serves as a guideline in the process. The organization of banquets is based on the level of officiality of the upcoming lunch (dinner), as well as the number of invited persons and the place where the celebration will take place. According to these criteria, there are several types of banquets:

• with full/partial service;
• banquet buffet;
• banquet tea/coffee;
• combined banquet.

Each of these types requires strict adherence to the rules. Therefore, it is better that a special banquet service organization is involved in the preparation of the event.

Banquet with full service

Assumes the placement of guests at the laid tables. Serving food and drinks is handled by service personnel - waiters. Tables should be covered with a tablecloth, which is carefully ironed beforehand. Banquet rules require that the plates be placed within 80-100 cm from each other. They are put up, starting from the center of the table, first in one direction, then in the other strictly opposite each other. Snack bars are placed on top of small dinner plates, in which a napkin is necessarily placed, and on the left - patties (at a distance of 10-15 cm).

Cutlery is placed in increments of 0.5 cm in certain sequence. On right:

• table-knife,
• fish knife,
• a tablespoon / dessert spoon (if the menu involves serving soup);
• snack knife.

On the left you need to put the forks:

The sequence of using cutlery is from the edge to the center.

Further, glasses, wine glasses and glasses are arranged in a certain order. Appliances with spices are required on the table - one for each guest at the level of glass / crystal dishes and strictly between serving items.

The place of name cards is to the left of the wine glass or behind a small dinner plate. A flower arrangement is also placed on the banquet table.

For a full service banquet, tablecloths of any fabric can be used. It is allowed to use a colored coating in two versions:

• a combination with a white napkin, which is placed for each guest under the plate in a corner;
• bottom, colored fabric, cover with a white corner on top (the lower tablecloth in the corner parts should be visible).

An important rule when choosing a tablecloth is a combination with the color of the dishes.

Arranging a banquet without using napkins means grossly violating the rules of table setting. They not only serve to maintain cleanliness, but are also used as decoration.

The size of the napkin is determined by the time of the banquet. Breakfast, lunch, dinner involves the use of napkins big size(35 by 35 cm or 45 by 45). For an event where only tea, coffee and small snacks are served, you should choose small fabrics - 25x25 cm. In this case, colored napkins with fringe can be used.

As a rule, napkins are matched to the color of dishes or tablecloths. It is not necessary that the tones match, but they must be combined. With regard to the double tablecloth, the following rule applies - the napkin must match the color of the main fabric.

Cloth napkins are folded in a certain way and placed on snack plates. Also available on the left side. In this case, a special holder ring is used, usually steel or wicker. For ceramic dishes a ceramic ring is used. Paper napkins, which are practiced for cocktail banquets, as well as in the case of a large number of guests, are installed in large glasses or special holders.

Important rules:

• before you start eating, the napkin is straightened and placed on your knees;
• only the corners of the mouth get wet;
• after the end of the meal, the napkin is folded again and placed exclusively on the right side of the plate.

There are many ways to fold napkins. The specific option is determined by the nature and time of the upcoming event.

For a full service banquet, a specific menu is provided. It should include dishes that differ not only in the products used, but also in the way they are prepared. If the event is attended by representatives different cultures, food and drinks should have a national accent.

The scenario of a banquet with a full service is calculated, on average, for a duration of 50-60 minutes. Accordingly, the range of snacks, drinks and meals served is also limited. The recommended set of naming options looks like this:

• cold snacks (4-6);
• hot appetizers (1-2);
• second hot dishes (1-3);
• sweet dishes (1-2);
• at the request of the customer - liquid dishes (1-2);
• fruits (for each guest 200-250 g);
• water (mineral, fruit - 250-500 ml);
• juices (100-150 ml).

Convenient when the menu is a banquet service – a special company that is engaged in the complex organization of celebrations.

As for alcohol, its quantity is determined by the duration of the event, the number of invited men and women.

The banquet menu is drawn up on letterheads in an amount that matches the number of guests. It is installed behind a pie plate.

Weddings are most often held as a full-service event.

Organization of a wedding evening

It is better to entrust the wedding banquet to professionals. They are quite capable of choosing the right menu, determining the arrangement of tables. Hall decoration, organization wedding banquet- it depends on this, what will be the memories of the bride and groom, guests about the event.

How much does a wedding banquet cost? If a complex service is ordered through a catering company, then the prices will depend on the price list. Perhaps it will be much more expensive than organizing a wedding on your own. However, in return, the customer receives:

The design of banquets necessarily involves the decoration of the hall. Compositions of fresh flowers are used as decor, balloons. In the latter case, the correct selection of the color and texture of the balls plays an important role. Professional designers are able to give such a simple accessory the most complex, original forms that will give the room a romantic touch.

For a wedding feast, it is important to properly seat the guests. The place of honor, of course, is occupied by the bride and groom. Next - the couple's parents, best men and guests of honor. For greater convenience, name cards are used to make it easy for guests to navigate in the hall.

The wedding banquet menu is determined by the tastes of the newlyweds, the traditions adopted in their families. The national component can also be taken into account. A European tradition is to hold a tasting of the dishes selected for dinner. There should be a lot of treats served, their sign is diversity.

A wedding usually lasts four to six hours. It is recommended to take small breaks every 40 minutes to allow the service staff to set the tables in order, and the guests to have some fun. Some thematic competitions may be held, after which the continuation of the banquet follows.

Partial service banquet

This option is used for anniversaries, alumni meetings and so on. Guests, with the exception of the most honored ones (they are seated in the central part of the table), are placed randomly. In serving, they are guided exclusively by the menu. Approximately half an hour before the arrival of guests, drinks, cold dishes, snacks, and spices are put on the table. Vases with fruit and flower arrangements should cover an average of 4 to 5 people from two sides who are sitting at the table. Accordingly, a larger number of invited persons will require the repetition of the arrangement through the specified step.

• cold snacks (from 8 to 10);
• hot appetizers (1-2);
• second hot dishes (1-2);
• sweet dishes (no more than 1);
• fruit (in assortment from 200 to 250 g per guest);
• juices, water (200-250 ml).

Soups and salads for a banquet are served by prior agreement with the customer (if the organization is organized by the company).

1. Dishes that have high sides, legs, are placed closer to the center. Dishes, trays are placed closer to the plates and glasses.
2. Be sure to observe the alternation of meat, fish and poultry. They are arranged in one or two rows, depending on their number, the size of the dishes and the width of the table.
3. Butter is placed next to the spark.
4. Sauces should be placed in close proximity to the dish to which they are served.
5. When arranging flower and fruit vases, you should be guided by the axis of the table. The spaces between them are filled with drinks.
6. Bottles with any drinks must face the guests with the label.
7. Bread is laid out on patty plates immediately after serving drinks.

Buffet

Otherwise, this type is called a banquet buffet. Conducted at the same time as traditional lunch. The event is friendly. Duration - at least two hours. It is customary to distinguish several types of banquets-buffets:

In the first option, it is allowed that guests will have a meal while standing, moving freely around the hall. All meals, snacks, drinks are placed on a special table. The menu is designed in such a way that everything cooked is convenient to eat while standing. Allowed partial service, that is, waiters can serve drinks on trays. The number of guests should not exceed 50 people.

Hot and combined buffets are organized in a slightly different way. Guests are accommodated in separate dining tables, arranged in such a way that it is convenient for people sitting behind it to get out and sit down again. Cutlery, plates, dishes are placed in the same room. If there is a small adjacent room, then in it - for greater convenience.

Regarding the number of guests and table placement. They resort to the formation of blocks from pieces of furniture like a buffet if the number of invited people is more than 50. You can also use round and semi-oval tables set with the letter “G” or “P”.

It is desirable that the place where the banquet-buffet is held has an entrance hall. A small bar is located here in order to offer guests an aperitif. The table is the same as there where is the banquet will be directly carried out, be sure to cover with a tablecloth. The same rule applies to tables where guests will be seated.

The buffet menu is small and includes about 3-5 cold starters, no more than 2 hot dishes, one dessert dish, as well as fruits, hot drinks. If you plan to serve fish, game, poultry cooked with a whole carcass, be sure to cut them into small pieces and put them on the table, maintaining their external integrity. Jewelry should be discreet.

The buffet is often used for events such as corporate banquets, as well as a New Year's banquet.

A la buffet

The event also has a second name - a banquet-buffet. The best choice if you need to receive a large number of people in a short period of time. For example, some kind of family celebration, anniversary, official reception. Often a banquet-buffet is held, a presentation of something new.

Buffet Benefits:

• freedom of choice of seat in the hall;
• the choice of dishes and their sequence not limited by the scenario;
• the guest has the right to leave the banquet at any time;
• informal setting.

Snacks dominate the buffet menu. Hot dishes, if served, are served as a hot appetizer (accordingly, his choice is made taking this into account). They are served in small portions and in such a way that it is convenient to eat without using a knife, as required by the rules for such events.

Small tables with ashtrays, cigarettes (cigars), matches, paper napkins and flowers must be placed in the hall. They should be covered with a tablecloth, like all buffet tables.

It is customary to distinguish two serving options:

• one-sided;
• bilateral.

Banquet cocktail

The perfect solution for a business event. Today it is used more and more often due to the fact that it satisfies all needs in the best possible way. busy person, corresponds to its capabilities.

Banquet-cocktail is usually divided into two types (by duration):

• Duration no more than 50 minutes. It is organized during breaks between other business events - symposiums, meetings, congresses.
• Lasting up to two hours. It is held at the end of the meeting and is intended to give guests the opportunity to relax.

Cocktails do not use tables in terms of dining space. In the corners, near the walls of the hall, small pieces of furniture with cigarettes, matches, flower arrangements, and napkins placed on them can be installed. Bar counter is allowed.

The menu includes only appetizers. small portions as well as desserts, hot and cold drinks.

Banquet etiquette

Sometimes at ceremonial events (especially informal ones), some guests allow you to shout out phrases like "I demand the continuation of the banquet." This happens, as a rule, from ignorance of the minimum rules of etiquette.

1. During the feast, you should refrain from overuse liquor, even out of a desire to try a new drink.
2. Chew food, drink should be quiet, without creating sounds of various kinds.
3. The position of the hands - only the wrists rest on the table. From time to time, only women can put their elbows.
4. A linen napkin is used only at the end of a meal in order to wet the corners of the mouth. During meals, in order to wipe your lips or hands, use only the paper version.
5. Cutlery after the meal is folded in two ways. The first is handles to the right. The second - crossed the fork and knife. In this case, the knife should be located on top of the fork.
6. A certain arrangement of cutlery can tell the waiter about your intention to leave the table for a while - the fork and knife are crossed, but the fork is on top. When a guest just needs to free his hands for a while (for example, to say a toast), he should put the cutlery on a plate on opposite sides.

Where to hold a banquet

For celebrations, it is recommended to choose a banquet house or specialized halls. Among their team are specially trained people who are able to hold any event at a high level.

For weddings with big amount guests the best choice- a banquet in a cottage or a country banquet. As a rule, this involves renting not only a restaurant, but also renting rooms, rooms for accommodating invited people.

The estate, the hotel is more suitable for informal banquets. Although hotels, for example, often hold business gatherings - conferences, symposiums.

Entertainment at the banquet

Informal ceremonial events - a wedding, a corporate party - are hard to imagine without entertainment. Although during more formal banquets they may take place. For example, songs for a banquet or musical accompaniment. They are selected depending on the direction of the event. You should also consider the preferences of the people who will be invited. Therefore, for example, for official events it is better to choose neutral music.

There are special hosts for banquets. They may offer playful contests to the assembled guests. They will also be able to combine karaoke and a banquet organized as a New Year's corporate party. As a rule, presenters with extensive experience have proven scenarios for events of any nature. Watching a banquet, the entertainment program of which is compiled competently, with skill, is very pleasant.

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• Event types

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Recently, the offsite banquet is rapidly gaining its popularity every day. This service is very convenient because each customer can organize a banquet event almost anywhere: in the office, on a river boat or in nature.

For our enterprise organization of banquet events Moscow is the main activity.

Employees of the organization of the banquet, namely: waiters, bartenders, cooks and other workers have qualifications and work experience. Every week, the organization conducts trainings to improve customer service. We are constantly improving the professional skills and skills of the working staff, so that each client can be absolutely sure that the organization of the banquet will be held at the highest level.

If you want to organize a banquet in Moscow, but you can not decide on a choice, then the banquet organization is able to offer you the most original solutions.

Most banquet events are held in office centers, assembly, banquet halls, as well as in restaurants. In this case, the banquet will be organized in traditional style. The table is covered with a beautiful snow-white tablecloth, and the emphasis is on a beautiful and original serving table. If you are tired of traditional celebrations and want to surprise your guests with something new, organize a banquet table on a boat or ferry. Not a single guest will remain indifferent to the luxurious ship that sails along the Moscow River. Availability fresh air And Have a good mood You are guaranteed. In this case, the banquet should be organized so that snacks and drinks are served by waiters on trays.

Serving meals and preparing menus.

Before organizing a banquet, you should decide in advance on the menu. Organization of banquets Moscow ready to offer you big choice: mediterranean cuisine, European cuisine, exquisite Russian and asian food. If the customer has special wishes, the chef of the restaurant is ready to realize all your wishes. Depending on the number of guests, the chef will calculate portions of dishes, as well as offer a decent wine list of non-alcoholic and alcoholic drinks.

Our organization takes into account all the wishes of its customers. For example, you can order exotic dishes, dishes of a certain design or thematic uniform of the waiter. You can be sure that all your wishes for organizing a banquet will be fulfilled.

Organization of Banquets

Additional services for designing programs.

Organization of holidays Moscow will be able to organize turnkey banquets. In addition to organizing banquets, our professionals can offer you banquet hall decorations. For example, we can conclude an agreement with florists and decorators who will decorate the banquet hall with balls, ribbons, beautiful fabrics and flower arrangements. To make your holiday more fun, it is possible to organize an entertaining show program.

Organization of banquets is not only a way to have fun, but also an opportunity to build relationships with work partners. In an informal setting, future investors have time to get to know the customer and other employees. Due to the fact that the banquet is held on a neutral territory, employees can relax, unwind and chat with each other on a wide variety of topics.

With the help of the organization service, the customer has the opportunity to: celebrate a birthday, arrange corporate party, put on the market New Product, celebrate an anniversary, wedding, etc.

The main organizational part of the banquet is the idea. An off-site banquet brings to life any idea and the most daring event scenarios. It should be noted that prices offsite banquet much cheaper than restaurants, so the customer will be able to significantly save their budget. High-quality organization of a banquet will help maintain relationships with partners and show your company in the best possible light.

For our company, the organization of banquets is a professional activity, all employees of the organization perform their work with the highest quality. Here all the preferences and wishes of the customer are taken into account. On our website you can see all the prices, as well as a photo gallery that proves professional approach banquet organization. In fact, if we take a variety of forms of celebrations, the banquet is the most complex festive organization. Therefore, if the customer wants everything to go at the highest level, he must choose real professionals. Our qualified team is ready to help you.

Have additional questions? - Contact the consultants on the site for help.