Organization and holding of corporate banquets. · Banquet services

A banquet is a traditional format for organizing a gala dinner at various events. It is an invariable part of many solemn events and a proven option for treating guests. Organization of a banquet is a troublesome and responsible business filled with complex nuances. It is best to entrust it to professionals, which will help to avoid many problems that await the customer. Catering company "Ministry" has an impressive experience in organizing banquets for various occasions. We are able to hold a banquet at a large-scale event with several thousand guests. However, if you want to order an off-site banquet for a small event for more than 20 people, we will also be happy to help you with this.

Where can you hold an outdoor banquet

Offsite banquets and receptions are very popular for catering at various venues. An off-site banquet allows you to get restaurant service in any location. Your event can be held in an office or a country house, in tents in nature or on board a ship - our specialists will realize any of your ideas. We hold offsite banquets in Moscow, the Moscow region, as well as outside the region. Our portfolio includes the successful organization of off-site banquets throughout Russia and abroad.

• corporate holidays,
• entertainment and sports events,
• private events (birthdays, anniversaries, weddings, proms etc.),
• business meetings, negotiations, receptions, conferences, summits and forums,
• trainings, seminars.

Banquet order: what is included in the service

In cost offsite banquet includes a whole range of services. It is the competence of catering specialists to prepare the site for the event. Traditionally, the design of a banquet includes decoration with flowers, balloons, candles, banquet textiles (tablecloths, bows, ribbons). It is possible to order the rental and transportation of any equipment for the holiday: tables, seats, lighting equipment, crockery, etc. The tables for the banquet are laid according to all the rules of serving.

You will receive a full consultation regarding the menu for an off-site banquet. The menu is formed taking into account the number and composition of guests, the type of event, your wishes and financial capabilities. As a rule, the banquet menu includes cold appetizers, hot dishes, desserts and drinks. The composition of the menu can be anything, we do not impose any restrictions and welcome original ideas. Among other things, holding an off-site banquet involves professional service by personal managers, waiters, cooks and bartenders. Taking on all the tasks, we carefully protect the customer from any problems and worries associated with catering at the event. Relax and enjoy the beauty of the holiday, your guests will be satisfied and full!

Outdoor banquet: prices and order form

It is not so easy to find where you can order a banquet in Moscow inexpensively, but our company has a flexible pricing policy. We are able to offer more economical option holding a banquet and luxury table- it all depends on your wishes. It is very simple to order a banquet for departure: fill out an application on our website and wait for a call from a specialist. Be prepared to provide the following information:

• place and date of the celebration, its occasion and format,
• expected duration of the holiday,
• number of guests
• wishes about the menu, service and design of the site.

For any remaining questions, please contact us by phone. Polite and attentive employees of the Ministry catering company will advise you and help you place an order.

• 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?

Approaching New Year, 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 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 banquet hall so that someone prepares 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 (on 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 professional chefs and your homemade dishes that you might want to show off to your guests (like your homemade pickles, or your family pie).
• Unlimited drinks and cocktails. In addition to dishes, you can bring any of your drinks (including alcohol). You don't have to worry about the cost alcoholic products- drinks will cost you at 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 summarize: we offer you a professional organization of a New Year's banquet, Anniversary, wedding, theme party, or for only 1000 rubles. from a person.

We are engaged in holding banquets in Moscow and servicing various offsite events. If you need to organize a corporate banquet, wedding or birthday with good service then we will be happy to help you with this. A banquet is an important stage of the celebration and its organization must be approached very carefully. Many customers strive to make their banquet unusual, to order special dishes, surprise guests and arrange real holiday- It's time to contact the Rest-Catering. We have been engaged in catering for a long time, our company employs professionals who can make the celebration truly unusual, tasty and memorable.

Why is it better to order a banquet organization at Rest-Catering?

For many years of its work in the market, "Rest-Catering" has developed its own methods of holding banquets, and our employees have extensive experience in organizing even the most non-standard events. If you contact us, your celebration will be held at the highest level, and guests will be pleasantly surprised by the variety of dishes offered. We have advantages that make us stand out from other companies offering similar services:

• Our employees will quickly select a menu taking into account the customer's budget, even the minimum one - we have held many inexpensive banquets;
• We organize a banquet in the most unusual places, and the number of guests can be any - we can also recommend where you can hold a banquet;
• The menu of the event must be agreed with the customer and tasted in his presence and with his participation. The menu is developed not only in accordance with the theme of the holiday, but also taking into account the individual wishes of the client or some guests who, for one reason or another, do not fit the standard menu;
• Our company is engaged not only in the preparation of delicious and unusual dishes: we serve tables and arrange them in a special style;
• Delivery of dishes is carried out according to the schedule, without delay, within the time period set by the client. Delays are virtually non-existent as we always calculate the time required for delivery.

Banquet formats.

There is always a reason to spend good banquet. We are engaged field service various events for a long time and during this time we have identified the main celebrations most often ordered by customers. Their organization with our participation is always held at a high level:

• In the first place are. A lot of guests gather for this celebration, and it is perhaps the most important among others. family celebrations. We employ professionals who prepare a variety of dishes, decorate tables and rooms, and hold such a responsible event at a professional level.
• In second place - New Year's banquet. This is a frequent service that we provide to both private and corporate clients. The New Year is always distinguished by a special scale of celebration, and the main thing at this celebration is an exquisite and varied table and delicious champagne. The richer and more refined new year menu the better next year will be.
• This is followed by corporate banquets. They are held frequently and for various reasons (this may be the successful signing of an important contract, the introduction of a new leader, or in order to unite and get to know the work team better). We treat the menu for a corporate banquet with special attention because any shortcoming can seriously damage the company's reputation. Therefore, the banquet menu for companies is developed with special attention and is always agreed upon.

Banquet menu

BANQUET MENU - 1

Cold appetizers (320 gr. per person)

1. Fish plate (white fillet ocean fish, Lightly salted salmon, Spring roll with salmon and vegetables)
2. Assorted dry-cured delicacies with cherry tomatoes and green leaves
3. Barrels of ham, roasted peppers and pineapple
4. Eggplant rolls Italian style
6. Farm mozzarella with beef tomatoes, balsamic cream and pesto
7. Vegetable plate with a bouquet of fresh herbs.

Salads (160 gr. per person)

Salad with ocean squid, sweet pepper and mango
Romaine salad with chicken breast, parmesan cheese and caesar sauce

Fresh pastries (1 piece per person)

Pies with spinach and cheese
Meat pies

Hot appetizers (110g per person)

Potato boat with chicken and mushrooms cream sauce
Julienne with seafood in a pancake bag

Halibut baked with creamy thyme sauce and vegetable ratatouille
medallions from beef tenderloin marinara sauce and gratin potatoes

Desserts (170 gr. per person)

Mini cakes in assortment

Beverages

(800 ml per person)
(200 ml per person)

Exit for 1 person - 1 100 gr.

BANQUET MENU - 2

Welcome zone. Canapes for meeting guests (2 pcs per person)

— Bruschetta with salmon and a sprig of arugula
— Canape with eel, onion and crispy cucumber
— Canape with mozzarella, blackberry and cherry tomatoes

Cold appetizers (370 gr. per person)

1. Fish dish (Smoked eel with golden sesame seeds, rolls of salmon, avocado and
cancer necks, salted salmon on lettuce with Provence herbs)
2. Assorted dry-cured delicacies with rosemary and cherry tomatoes
3. meat plate: (Veal tongue with grated horseradish, Juicy roast beef,
Chicken roll with pistachios and dried tomatoes)
4. Terine from turkey, sweet pepper and zucchini
5. Assorted Quattro formaggi with nuts and berries
6. Farm mozzarella with mixed tomatoes, balsamic cream and pesto
7. Pickled champignons, mini tomatoes,
pickled garlic, wild garlic, salted cucumbers, crispy cabbage)
8. Vegetables Crudite with dor blue sauce

Salads (200 gr. per person)

— Mix salad with shrimp, squid, avocado and sweet tomatoes
— Olivier salad with chicken meat, veal tongue and quail egg
— Salad with veal, sun-dried tomato and baked eggplant

Fresh pastries (2 pcs. per person)

Patties with potatoes and mushrooms
Pies with veal and golden onion

Bread basket (50 gr. per person)

Mix of white and black bread with crispy buns

Hot appetizers (120 gr per person)

Chicken breast stuffed with ripe fruit with berry sauce
Grilled veal tongue with walnut sauce and baked zucchini

Hot dishes (250 gr. per person)

Veal on the bone with porcini mushroom sauce and baked potatoes
Salmon steak with golan sauce and vegetable trio

Desserts (180 gr. per person)

Fruit platter with juicy berries
Mini cakes in assortment
Apple strudel

Beverages

Juice in assortment / Mineral water/ Homemade fruit drink from wild berries
(1000 ml per person)
Assorted tea, lemon, sugar / Espresso coffee, cream, sugar
(200 ml per person)

Exit for 1 person - 1 300 gr.

At a banquet, dishes are usually served in the following order:

• At the beginning of the celebration, guests are served cold appetizers. Tables are set just before the guests are seated around him. Salads, meat and fish cuts are also served;
• Thirty minutes after the start of the banquet, hot appetizers are delivered (grilled vegetables, julienne, warm salads). There can be as many as you like, but not less than four;
• After an hour and thirty minutes, it is the turn of hot fish or meat, accompanied by various garnish. There can be three or four options for hot dishes;
• Desserts are served approximately two hours after the start of the banquet.

Usually a large number of guests come to the wedding and you need to please everyone, since the success of the event depends on the mood of the public.

There are several important aspects that you need to pay attention to when planning a celebration.

Preparation of a banquet budget

First of all, you need to decide on the list of invited guests. When the number of guests has been precisely established, it is time to choose the premises where the banquet will take place. There should be enough space to accommodate all guests. Usually these are restaurants or cafes.

In some cases, young couples rent small private cottages or hold their wedding at home, inviting caterers who organize events and festive banquets outside restaurants. It is important to consider everything possible options to have enough funds. To accurately calculate the cost of a wedding celebration, we draw up an estimate, which will include the following items:

The cost of renting the premises, which is discussed in advance with the management of the selected restaurant;

Calculation of the number of dishes and alcohol for a wedding banquet

The cost of serving a banquet by waiters. Usually, the restaurant does not provide for a separate payment for the work of the service, with the exception of "tips", the amount of which is agreed in advance;

Holiday table menu. For each participant in the banquet, it is important to calculate the number of snacks: 100 grams of salad, at least two hot dishes (usually meat and game), 3-4 types of snacks at the rate of a third of the serving per person, a wedding cake– 1 kilogram for 5-6 guests.

Alcoholic drinks at the rate of 3 bottles of spirits, 3 bottles of wine and 2 bottles of champagne for every 10 people;

Drinks for guests. If the wedding is held in the summer, then you need to consider that you will need still water in addition to the total number of drinks. It is advisable to purchase juices no more than two types at the rate of 1 liter for two people, carbonated drinks in the same proportion. - additionally, if desired, delicacies are calculated - caviar, sturgeon, seafood at the rate of 15 grams per person.

Entertainer or host who will help to conduct the wedding;

How much will a child eat at a banquet

Photographers Service;

Hall decoration;

Wedding car rental.

Decoration of the banquet hall

For a wedding, the banquet hall is decorated with flowers, fabrics and balls. Many decorate the main entrance to the restaurant with all kinds of garlands with the names of the newlyweds, which creates a special holiday atmosphere in advance. If necessary, invited designers can help design the hall.

Who to invite to the wedding?

It is definitely worth inviting all close relatives to the wedding, even with whom, for a number of reasons, you do not communicate. Experts recommend making two guest lists. The first will include those who must be at the wedding, the second - those whom you invite if people from the first list for some reason cannot be at the celebration. wedding is great occasion to reconcile loved ones. Try to avoid friends, relatives and colleagues who have a conflicting nature or are not abstinent when taking alcoholic beverages. Such guests often seriously spoil any festive event and bring all the efforts of the newlyweds to nothing.

How to properly seat guests?

IN modern etiquette There are a number of rules that must be followed. In order for the wedding to be harmonious and the guests not to be divided into groups by age or belonging to a particular family, you need to be guided the following rules when planning places for boarding guests:

The men sit to the left of the ladies;

Only men sit on the edge of the table;

Alternating familiar and unfamiliar people;

Only witnesses and parents sit next to the newlyweds.

In conclusion, I would like to note that the most important thing at a wedding is the mood of the newlyweds.

Think over every step in advance, leaving the last day before the celebration, exclusively for rest and communication with each other, then the wedding will become truly the happiest day in life!

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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 be held. 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.

Banquet with partial service waiters 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 businesses are emerging Catering(pubs, sushi bars), today 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 a variant of organizing a banquet of a corporate banquet on the occasion of the Day of an educator in the restaurant "Dionysus".

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 serving receptions and banquets.

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

6. Carry out calculation and paperwork.

7. To study 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 digits), manufacturer semi-finished food(1, 2, 3, 4, 5 categories), meat cutter (3, 4, 5 categories), kitchen worker.

Thus, production program 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.

Here the respected public rests and serves fine dining creative and European cuisine. 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 Greek god winemaking - "Dionysus".

The restaurant has:

· Parking

VIP rooms

Children's places

· Business lunch

· Banquet services

· 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 time, venue of the celebration, the number of participants in the celebration, an approximate 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 natural 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 in 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. characteristic feature banquet menu with partial service for participants - 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 lightly 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 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 dishes are served either from a common dish, passing them around to guests (in this case, each guest should have a small dinner plate and cutlery), or directly on 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, accepts 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 appearance hall staff, the head waiter interacts with all available services that ensure 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 in some restaurants that specialize in fast service and high throughput, it is customary to put the bill on the table before the end of the meal. 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

Handling of tableware, cutlery, table linen intended for a banquet should be carried out in the following order: before starting work, a financially responsible person issues to 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 breaking, scrap, damage and loss of tableware and cutlery in the form N74 separately for porcelain and 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" - a dessert or a serving of ice cream - to customers becomes a popular feature. 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.

Annex 2

Restaurant plan

Appendix 3

The main entrance of the restaurant "Dionysus"

Appendix 4

Interior elements of the restaurant "Dionysus"

Appendix 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.

The main approaches to organizing a banquet for the meeting of school graduates in the restaurant "Staraya Tower" (Kharkov, Gorky Park). Features of receptions and banquets. Feasibility study of the project. Menu planning for customer service.

term paper, added 07/14/2016

Characteristics of the restaurant "Rybak". Banquets with full and partial service by waiters. The procedure for receiving an order and placing an order for service. Calculation of the need for dishes and appliances for serving. Banquet preparation and guest service.

term paper, added 11/23/2011

Characteristics of the cafe "Laguna"; organization of a cold shop. Organization of a festive event: acceptance of an order for a banquet "Birthday", registration of applications for production, in a bar. Table setting, table setting, guest service order.

term paper, added 11/02/2011

Types and forms of holding banquet events. The main features of the organization of a banquet-buffet. Banquet at the table with partial and full service by waiters. Preparation and organization of events. Demanded companies in Moscow and St. Petersburg.

test, added 01/24/2014

Basic approaches to organizing a banquet with partial service for 25 people on the occasion of the 50th anniversary in the restaurant "Perlina Stepu". Feasibility study of the project. Calculation and compilation of the menu of the banquet, the role of the metro-hotel in its organization and service.

term paper, added 07/14/2016

The procedure for receiving and placing an order for service. Banquet menu. Calculation of the need for dishes and appliances for serving. Calculation of the need for dishes and appliances for service. Drafting applications. Banquet preparation. Serving guests at a banquet.

term paper, added 02/26/2009

Serving Features buffet, service specifics and benefits. Organizational structure of the Nika restaurant, organization and holding of a banquet-buffet. Analysis of the buffet in the restaurant, freedom of choice of dishes and pleasant communication.

term paper, added 11/08/2013

Characteristics of the food object. Development of a menu for a banquet on the occasion of a child's birthday for 20 participants. Banquet script. Features of serving dishes and snacks, selection of dishes and appliances in accordance with the menu. Use of advertising media.