Question

Textbook: Remarkable Services

Chapter 9

1. What are some advantages of holding banquets and special events at a restaurant?

a) How can the banquet event order help the staff plan for an event?

b) Explain the three types of bar service for banquets.

c) Explain platter service. What are the challenges associated with this style of service?

Answer 1

What are some advantages of holding banquets and special events at a restaurant?

Advantages of holding banquets and special events at a restaurant,

-It's a chance to acquire more cash without bringing about additional costs. because of initial cash stores,

-You will get chances to acquaint yourself to a whole lot of potentially regular, visitors.

-Banquets are also traditionally thought to be a decent way for SERVERS to earn great cash.

a) How can the banquet event order help the staff plan for an event?

When the management sits with customers and makes documents during the planning stage that will be the outline for the whole occasion.

b) Explain the three types of bar service for banquets.

There are three basic kinds of bar service for banquets: open, consumption, and a cash bar.

An open bar means that visitors may have as many beverages as they like during a predetermined timespan. The visitors are not charged for drinks however the host pays a prearranged hourly rate.

A consumption bar operates like free drinks as far as visitors are concerned; they are as yet not charged for their beverages. The distinction for the host is that the person pays for what was actually expended.

At a cash bar, visitors pay for their beverages when they are ordered.

c) Explain platter service. What are the challenges associated with this style of service?

Platter service is something that where food is set in order on serving dishes with a serving utensil and afterward offered to every guest.

It will be carried to the table and given to each guest. It requires considerable ability, quality, and aptitude with servers.

Trays can be heavy and hot and must be held immovably in the left hand while the food is being presented with the correct hand from the visitor's left.

One of the primary challenges of platter service is that by the last visitor, the food on the platter may look ragged and unappetizing.

Another disadvantage is that guests may ask for additional parts, leaving unreasonably little for the last visitor. One final disadvantage is that the whole impact will be destroyed if the server spills or trickles on a guest.

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