What are the procedures for banquet design?

Banquet design refers to the written materials of the banquet organization and implementation plan after the hotel banquet department accepts the guest's banquet reservation, including the contents and procedures of the organization and management from the banquet preparation to the banquet end. Banquet procedures are divided into three stages, namely, preparation stage, progress stage and ending stage, and then subdivided into several links, such as accepting reservations, planning and organizing, preparing for implementation, all inspection, reception before banquet, banquet service, checking out and seeing off guests, and closing. When ordering food, guests should know all the requirements related to the banquet, such as the date of the banquet, the number of people attending the banquet, the form of the banquet, the consumption standard of each person, the extra services and items to be provided, and the special requirements of the guests' tastes. If the guest decides to make a reservation, he can directly record the information in the banquet register, so as to prevent it from overlapping with other banquets. For uncertain banquets, keep in touch with the organizers to understand the progress. It is also necessary to keep in touch with the organizer who booked the banquet in order to keep abreast of the changes in the number of people and dates. If the guest cancels the reservation, they should understand the reason for the cancellation. Large banquets and high-end banquets must sign contracts with customers. The rights and obligations of both parties should be clearly stipulated in the contract, and all special matters agreed by both parties should also be recorded in the contract. After the contract is signed, a certain percentage of advance payment is usually charged. If the organizer cancels the banquet temporarily, all or part of the advance payment will be returned to the guests according to the contract. The amount of advance payment collected and returned varies from restaurant to restaurant, and is generally determined by the restaurant according to the situation. After accepting the banquet reservation, the banquet department should make good preparations according to the quantity, requirements and standards of the banquet, and notify the relevant departments in the form of banquet notice and working procedures. Notice is the basis for arranging the work of kitchen staff and service personnel, which can be carried out according to the contract. Copies of some contracts with very detailed terms can also be used as notices, but the price should be erased. For large-scale banquets and high-standard banquets, the venue layout of the banquet should also be drawn, and all banquet service personnel and chefs should be called to meet before the banquet to introduce the banquet procedures and arrange tasks, so that all staff can understand the relevant situation, including the preparation process and serving skills of special dishes. This can prevent the party from being in a hurry in the service process and ensure the orderly progress of the party. After all the preparations are completed, the banquet manager should check them one by one to find and deal with the existing problems in time. After the banquet begins, the chef can start cooking according to the notice, and the waiter should serve the dishes in the order of the menu. For large banquets, the serving time should be arranged by the person in charge of the banquet to avoid mistakes, omissions or inconsistent dining speed at each table. The speed and rhythm of serving must be mastered. If it is too fast, it will appear hasty and guests will not enjoy the taste. If it is too slow, it may interrupt the party and cause an embarrassing situation. The waiter should introduce the name and cooking method of each dish to the guests. If the guests are interested, they can briefly introduce the folk stories related to local famous dishes. Some special dishes should be introduced. Before the introduction, the dishes should be put on the turntable to show the shape of the dishes, so that guests can appreciate the color, fragrance and shape of the dishes. During the introduction, all the guests can see clearly on the turntable. After the banquet, the person in charge of the banquet should consult the guests in writing, which will deepen the feelings between the operators and customers and lay the foundation for further cooperation. Through the negative feedback from the guests, we can know what the restaurant needs to improve, while the positive feedback can enhance the confidence of the restaurant. The banquet department should also make a detailed business statement every month, which is helpful to analyze the income and cost of the banquet and can be used as the basis for the banquet budget in the future. Finally, it is necessary to establish a tourist source file system to provide historical information for future business, such as the anniversary of the company and the boss's birthday, so that banquet sales personnel can promote sales purposefully. Banquets can often bring high profits to restaurants. If a restaurant has more banquet business, it is necessary to set up a special banquet manager to take charge of this work. The banquet manager should have the ability of financial control, staff organization and arranging the best menu and service standard according to the cost standard. Careful planning and prediction, knowing what may happen, is the key to the success of the banquet. The banquet manager should list all the problems that need to be checked in the form of a table, then check them one by one according to the table, and tell the staff all the details in the banquet procedure, because knowing what is in their hearts is more conducive to a good banquet than knowing what is in their hearts.