banquet+guidelines.docx+1+(1).pdf

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BANQUET GUIDELINES

TABLE OF CONTENTS:

Introduction to Banquets

Room Setup Guidelines

Refreshing Meeting Rooms

Table setup

Handling of Service Ware

Pre Shift Briefing

Group Seating

Menu Sample

General Staffing Guidelines

Food Service

Bread Service

Serving the First Course

Serving the Second Course

Serving the Third Course

Dessert Service

Plate Service Cleanup

Coffee/Tea Service

Beverage Service

Water Service

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White wine service

Red Wine Service

Wine Glass Setup & Service

Sparkling Wine Service

Cordial/Brandy/Port Service

Cigar Service

Types of Banquet Service

Coffee Breaks

Cocktail Service

Buffet Service

Plated Table Service

French Service

Guidelines Food Dish-up

Appendix

Equipment Specifications

Banquet Setups

Food Menu Sample

Establishing a Kosher Kitchen

Bar menu Samples

Introduction to Banquets

To be Successful in your role, it is imperative that you read and fully comprehend the following

information regarding Banquets. We trust you that will have a great experience here and become a

valuable member of your team. However, in order to do so, you must firstly understand our common

values and ground roles.

Not only meet, but exceed customer expectations!

Acknowledge each guest by name if possible!

Promote and use team work!

Show flair and Creativity in your work!

Be open, honest ethical in your Communication!

Accept changes as a positive force!

Create repeat business through superior quality!

Learn Professionalism through Training!

Set trends – let the others copy!

Don’t forget these four points:

Every time you see a guest or colleague,

Smile and offer the appropriate hospitality comment.

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Talk to every guest in a friendly,

Enthusiastic and courteous tone and manner.

Answer guest questions and request quickly and efficiently,

Or take personal responsibility to get the answers.

Anticipate guest needs

And Resolve guest problems.

Room Setup Guidelines

The room setup shall be completed the night before for all rooms scheduled for breakfast service or early

morning functions. If the room is being turned over (functions schedule back to back), then the re-set

shall be conducted as quickly as possible between meetings or functions.

When setting up tables in functions room (i.e. “U”,”E”, and “T” shapes of conference- style setups) all

Tables shall be centered in the room and must be placed straight. Table cloths shall be placed on the table

with the crease up. The Tablecloths shall run along the centers of the tables, up and down the entire room.

End of tablecloths shall be folded under on tops of tables. Inside of U-shape and hollow Square

The 6 Commitments:

QUALITY

SIMPLICITY

AUTHENTICITY

CONNECTIVITY

RESPECT

PLEASURE

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Configurations must be Skirted. All linens shall be Free of Tears, Stains of Ragged edges and shall be

properly pressed. The water Bottles and Glasses shall all line up.

Tables, chairs, platforms, etc. required for the physical layout of the room, shall be provided by the

designated House person. In addition, the house persons are assigned to:

Ensure that all function room setup conform completely to the specific information on the function sheet.

(Chair counts shall conform with the required seating).

Deliver and place cool water bottles for all meetings.

Check and install all function equipment, such as easels, telephones, chalkboards, chalk, Erasers, etc.

Electrical cords shall be taped down where necessary.

Arrange the foyer. All the furniture and the registration tables shall be correctly in accordance with the

predetermined floor plan.

Check lighting in all the function rooms and notify the opening Manager and the property maintenance

Department immediately if light bulbs require replacement.

Ensure that all floors are neat and clean, paying special attention to the corners and edges of the room.

Upon completion of the preceding duties, the supervisor shall inspect the function room for torn or

stained tablecloths, adequate number of ashtrays, taped-down electrical cord, untidy floors corners,

neatness of the table and stage skirting, correct number of chairs and any faulty or damaged equipment.

A safety checklist shall be followed.

Setting-up function rooms.

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All function room must be cleaned and vacuumed before a set up takes place and shall be inspected upon

completion of the set.

Lights and air conditioning must be checked. Burned-out bulbs shall be replaced and room temperature

shall be monitored and corrected if necessary.

Tables must be lined in row(s).

Chairs must be placed evenly around tables.

Tablecloths shall be placed on tables with seams facing down and corner of the linen shall cover the legs

of the tables (such as rounds)

Note: Soiled, stained, Frayed ripped or wrinkled linen shall not be placed on any table.

Breaking Down function Rooms

Meeting and function rooms must appear to be clean and attractive at all times. All furniture and

equipment shall be removed from function rooms when not use.

After completion of a function. The height of the chairs shall be stacked to allow the cleaning of the floor

prior to the next function. The height of the chair stacks shall depend on the configuration planned for the

next function in the room. If the chairs are to be removed, they shall be stacked ten high. This allows for

the faster transportation and the most efficient use of storage space. Damaged or soiled chairs shall be set

aside for cleaning, replacement or repair during the chair-stacking process.

Tables shall be stacked on table dollies for removal to appropriate storage area . proper

safety precautions shall be observed when moving all furniture and equipment.

Chairs are transported on chair dollies as previously described. Public areas shall be

avoided whenever possible.

All unneeded furniture and equipment shall be returned to proper storage area. All

storage areas shall be clean and organized.

Lights and air conditioner shall be turned off.

The function room shall be secured.

A closing inspection checklist shall be completed.

Refreshing Meeting Rooms

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The House person shall be responsible for refreshing function rooms during all breaks (when the room

has been vacated). The refreshing process includes.

Emptying waste baskets.

Removing all soiled glasses, china and meeting room kits, etc.

Removing ashtrays and replacing them with fresh ones.

If water was set up, putting fresh water in water pitchers.

Straightening the chairs.

Setting fresh glasses on the tables (lunch breaks only)

Sweeping and cleaning the floor.

Table Setup

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Delivery of all food and beverage service equipment to the scheduled function room is the responsibility

of the steward department and should be completed at least two hours prior the start of the function.

Following the roll call, Banquet associates are responsible for setting the china, glassware, sugar, salt and

pepper, centerpieces, table numbers and programs as required. Room setups are performed by assigned

stations or assembly.

In addition, Banquet associates shall:

Review the menu and table setup including linen color, number of people and special

requests.

Wipe down all flatware and glassware with side towels.

Skirt all head tables

Prepare and set all roll in appropriate baskets. (Rolls are issued by the Culinary

Department to the Banquet Kitchen.)

Preset appetizers when appropriate. If appetizers are to be preset, they shall not be placed

on the table until fifteen minutes prior to the start of the function and as directed by the

supervisor.

Complete table setup by the established time. While servers are setting the rooms, the

Banquet Supervisor(s) check(s) with the culinary Department to ensure the dish up will

be on time. The banquet supervisor also checks to see that coffee is being made and that

all butter plates and creamers have been prepared.

Place the knife 1.25 cm from the edge of the table with the serrated edge toward the plate.

Place the dinner fork 1.25 cm from the edge of the table. place the salad fork parallel to

the dinner fork, but slightly above to save space.

The dessert fork/spoon shall be centered one finger above the edge of the base plate,

parallel to the edge of the table.

The bread-and-butter plate shall be placed above the forks.

The butter knives are placed across the right side of the bread-and-butter plate, parallel to

the dinner fork

Ice water is requested, the water goblet is positioned directly above the point of the knife.

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a. Base plate/ Show plate

b. Dinner knife

c. Dinner fork

d. Soup spoon

e. Salad knife

f. Salad fork

g. Dessert spoon

h. Dessert fork

i. Water goblet

j. Bread and butter plate

k. Butter knife

l. Red Wine Glass

m. White Wine glass

n. Champagne Flute

The champagne or wine glass shall be placed directly above the point of the knife at a 45degree

angle to the water goblet.

The sugar holders and cream pitchers shall be placed parallel to the walls at the 3 and 9 o’clock

position of the room and parallel to the head table with the cream on the right and the sugar on the

left.

Two sets of salt and pepper on all round tables. The cocktail fork on the right side.

The salad dressing underliner and sauce spoon shall be placed on the service tray when entering

the dining room.

The bread baskets will be brought into room at the time of service.

During breakfast and lunch functions, cups and saucers shall be set down close to the edge of the

table when it is possible to do so.

During dinner functions, cups and saucers, and cream and sugar shall be on side stations and

placed on the tables when the supervisor or Banquet supervisor gives the signal.

Napkin fold will be optional depending on space and table settings.

Handling of Service Ware

Stem glasses shall be carried with the stems between the fingers, the bases above and the globes

below.

Associates shall be avoid handling cups and glasses by the rims, even when they are dirty.

Associates shall carry flatware on a plate, with a napkin. Nest spoons and forks against each

other

Associates shall not touch the part of flatware that comes in contact with customers’ lips or food.

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When carrying large quantities of flatware, associates shall cover flatware with a clean service

cloth.

Associates shall hold plates by the rim, no more than three plates at a time. Associates shall not

allow fingers to touch the inner plates.

Pre Shift Briefing

Prior to any table set-up activity, all waiters are to sign in and reporting proper uniform, for roll call.

Pre-Shift briefings are conducted prior to the start of a function by the floor manager in order to review all

details of service, the menu work stations assignments, team assignments, a copy of the Banquet Event

Order (BEO) and any other specific information pertaining to the scheduled function. 30 minutes prior to

the start of the function, a pre-meal will be conducted and will include:

Beverage service information. This includes the names of the Bartenders, what bars they are

working, what time they are to be behind the bars and what type of beverages will be served. Also

to check that the appropriate wines & champagne are sufficient stock and in appropriate

temperature (assign the person responsible for handling the wine stations. Same applies to water

and softs).

Guest information. This includes who the guests are (what organization they represent) and the

number to be served.

Menu and program information

All information pertaining to a function inclusive of function sheet, floor plan and place-setting

diagram, is to be posted in a regular location for easy reference by all concerned associates.

Assignment of side duties.

Schedule changes for next day event

Communicate general hotel information (e.g, upcoming conversations, departmental policies,

etc.).

Group Seating Every waiter and captain that is working the function must assist the guest to their seats. The chair should

be pulled out and then assist the gust by pushing in their chair. After the guest is seated we should place

the guests’ napkin on their lap from the right side with the right hand (where applicable).

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Menu Sample The menu will be prepared for you and reviewed at pre-shift. Please find bellow some samples that

encompass the 6 commitments and are simple and clear to guests:

General Staffing Guidlines

Plated lunch

One supervisor per 250 guests

One server per 10 guests

No items preset unless arranged

Plated Dinner

One supervisor per 200-250

guests


No items preset unless arranged

Plated breakfast

One server per 20 Guest

Buffet

One buffet line per 150 guests

Buffet service

One supervisor up to 300 guests


Two server per buffet line

All silver service

Open Bars

One bartender per 60-80 guest

One server per 60-80 guests for

cleanup

Cash bar

One bartender per 80-100

guests.

One server per 80-100 guests

for clean up

One cashier (with tickets) per

bar.

Prices posted including tax and

gratuities

Preferred spirit brands or pre-

arrange super premium

Cash Food or Beverage Function

One cashier for every two bars

Coat Check

One attendant per 100 guest

Continental Breakfast

One server per 100 guest

Hosted bars

One Bartender per 100 guest

French service

One supervisor for up to 250 guests

One Server per 8 to 10 guests

8 guests per 152 cm round

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10 guest per 182 cm round

All silver service

Reception Service

One server per 50 guest

One supervisor per 500 guest

Food service

Bread service

Standards Bread service is Russian Service, where the bread will be placed on a tray/basket. The tray will

be carried with the left hand and two utensils (usually big fork and spoon) will be in the right hand. The

guest will then be approached from the left side with the selections on the bread, then proceed around the

table serving the ladies first. Another server serves the butter in front of each guest, directly after bread

service.

During the event the waiter regularly proposes bread to all guests by table, served as previously.

Serving the first course The first course will be served from the left side of the guest, using left hand. We should not carry more

than one plate with the left hand. The right hand should never hold more than 2 plates.

We should never hold more than two plates in the right hand because we don’t want to compromise the

chef’s presentation or move sauces around the plate. When serving we should always have the adequate

amount of servers, runners and captains to serve a table all at once and not make a second trip back to the

kitchen.

When serving at the table, ladies should be served first going clockwise around the table from the oldest

to the youngest. Once the ladies have been serve, the gentleman will be served in the same order

(clockwise around the table, serving oldest to youngest ).this rule will not apply to young children if they

are present and need assistance at the table and they should be served first . While serving the course to

table, each course will be announced to the table conditions allow, or to each guest while leaving the dish

in front of them.

The table should never be cleared unless the entire table is finished with their food. When clearing, we

should approach the guest with the right hand side and clear the plates using the right hand. You should

clear the plate and all utensils that were used or needed for that course, even if not used. If there is empty

setting at the table, clear the setting by course not the entire setting. You should never stack the plates or

scrape food next to the table.

How to crumb bread

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A table should be crumbed between every course. When crumbing a table you should use a 7” plate with

a napkin folded in a square on plate (the napkin should not hang over the plate at all). The crumber should

never be drugged across the table to the end, scrapping the crumbs on to a plate or tray. When crumbing a

table should walk around crumbing every guest from the right hand side, never crumbing more than one

guest from one point from the table.

How to mark a table

When marking a table, all flatware should be placed in a pocket for napkin with the handles showing out

and then placed on a ten or twelve inch plate. All forks should be placed in from the left side using the left

hand, the one exception to this is the cocktail fork which is to be placed in from the right side using the

right hand. All knives should be set in from the right side using the right hand, the one exception to this is

the bread and butter knife, which is to be set in on the B&B plate. If we are marking the table with

glassware, all Glassware is to be set in using a proper silver/stainless tray with a clean tray mat, with the

right hand side of the guest. When marking the coffee cup, it is to be done with the right hand from the

right side and the handle is to be placed at 4 o’clock. The rule of marking the table is as follows: the table

should be marked with all appropriate utensils and condiments at least two minutes prior to the course

arriving at the table.

Serving the Second Course The second course will be served from the left side of the guest, using the left hand. We should never

carry more than one plate with the left hand. The right hand should never hold more than two plates. We

should never hold more than two plates in the right hand because we do not want to compromise the

chef’s presentation or move sauces around on the plate. When serving we should always have the

adequate amount of servers, runners and captains to serve a table all at once and not have to make a

second trip back to the kitchen. When serving the table, ladies should be served first, going clockwise

around the table from the oldest to the youngest, once the ladies have been served, the gentleman will be

served in the same older clockwise around the table, serving oldest to the youngest). The rule will not

apply to young children if they are present and need assistance at the table. While serving the course to

tables, each course shall be announced to the table when conditions allow, or to each guest while leaving

the dish in front of them.

Clear the second course

See above description.

Crumb the table

See above description

Mark the table

See above description.

Plate Service cleanup

all servers shall clean their own stations. Exception in the case of dinner dances, designation will be made

at the discretion of the supervisor. Upon the signal from the supervisor, the servers shall begin to clear

and clean their assigned tables.

The following is the proper sequence for clearing table.

The server shall pick up from the right and quietly set the plate down on the tray stand. The

flatware (knives, spoons, forks) is used to remove waste off the plate, with the server blocking

guests view with their body.

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PLATES ARE NOT TO BE SCRAPED IN FRONT OF THE GUEST.

The server shall separate the glassware from the flatware and put them on the tray with the dirty

china.

The server shall stack the plates on the cleanup tray with separate stacks for butter plates, dinner

plates, salad plates or liners. THE SERVER SHALL NEVER CARRY MORE THAN THEY

CAN HANDLE AND NEVER SHALL PUT GLASSWARE ON THE SAME TRAY AS

DISHES.

The server shall drop off soiled equipment in pre-designated areas in the kitchen. Mobile tray

racks or multi-deck racks shall be loaded from the bottom to eliminate breakage.

Salt and pepper shakers, sugar holder, floral arrangements, candles and number stands shall be

returned to the designated location in the service area. All salt and shaker stored together, pepper

shakers shall be stored together, and sugar holders shall be stored together.

Napkins shall be separated from the tablecloths. The server shall pick up the soiled napkins from

each table and deposit in the area designated for soiled linen.

Tablecloths shall not be removed from the tables only after the guest leave the room. Cloths shall be

bundled and placed in the area designated for soiled linen.

Dessert Service

The dessert will be served from the left side of the guest, using the left hand. We should never hold more

than one plate in each hand because we do not want to compromise the chef’s presentation or move

sauces around the plate. When serving we should always have the adequate amount of servers, runners,

and captains to serve a table all at once and not to make a second trip back to the kitchen. When serving

the table, ladies should be served first, going clockwise around the table from the oldest to the youngest,

once the ladies have been served, the gentleman will be served in the same older clockwise around the

table, serving oldest to the youngest). The rule will not apply to young children if they are present and

need assistance at the table. While serving the course to tables, each course shall be announced to the

table when conditions allow, or to each guest while leaving the dish in front of them.

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Coffee/Tea Service

Buffet Style

The coffee order will be taken to find out which coffee, tea or decaffeinated will be desired. The order

will be taken from the ladies first clockwise around the table and then the gentleman in the same order.

You should never stand at one point of the table to take an order; go from one seat to another (remember,

no kneeling or slouching). When delivery the order you should serve it from a silver tray with the right

hand from the right side, that the handle of coffee cup should be a 4 o’clock. When serving, you should

always repeat the order, kind of coffee: (double coffee or decaffeinated, etc..).

Filter coffee

The table should be preset with all flatware, coffee cups and condiments. The spoon should be placed to

the right of the guest; the cup should also be placed to the right of the guest as well as the handle facing 5

o’clock. One server will have the decaffeinated thermos and the other one is regular coffee. Then you

should offer either regular coffee or decaffeinated to the guests, starting with the ladies and clockwise

around the table. Once the ladies are served you should proceed with the gentlemen.

Tea Service

The server shall present the tea box to the guest from the left side allowing the guest to make their

selection. Once the guest has made their selection, go to the back and prepare their selection in a tea pot;

before leaving the table, ask if they would like honey, lemon or cream. When the tea pot is prepared serve

it on the right side asking the guest if they would like the tea to sit or would they prefer the tea poured.

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Wine glass set up & service

Proper stemware precedes the bottle to the table. Stemware placement goes from the right to the left with

the water glass placement being either to the left or right of the stemware. The second glass

from the right is to be placed at 12 o'clock above the knife. Placement of multiple stemware is in a

diagonal line, arc or clustered in a diamond shaped pattern.

Present the bottle label up to the host and repeat the name and vintage of the wine to confirm order.

Capsules are cut below the second lip. This practice is due to older lead capsules. Newer styles and

designs of capsules require removal far enough down the neck to ensure that wine does not become

entrapped under the capsule and contaminate future pouring.

Place the capsule in the pocket(not in bucket). Bottle lips are wiped twice, once before and after.

cork removal.

Remove the cork by inserting the worm of the corkscrew just off-center in the top of the cork and slowly

twisting the worm into the cork. Stop twisting before the bottom of the cork is reached. Lever out the cork

gently without causing a pop. Remove the cork from the corkscrew and place on an under-liner to the

host's right.

Hold the bottle in the right hand with the label visible to the guest when pouring. When serving wine, we

will use a serviette folded in a 10cm square in our left hand and the bottle of wine in the right hand. The

guest will be served from the right side with the right hand, placing the serviette(splash guard)between the

guest and the wine glass with the left hand, bottle to be lifted carefully and the

napkin placed under the neck. Wipe the bottle lip with a cotton serviette after each pour.

Sparkling wine service.

Present the bottle in the air, with a folded cotton napkin on your arm and open in a bucket in a stand close

to the guests'table.

Cut the foil at the bottom of the cage. Utilizing the tab is allowed, but not preferred. Remove the foil and

place in the pocket(not the bucket).

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Place a serviette over the bucket. Keep the thumb or hand over the cork and point the bottle in a safe

direction away from the guests. Untwist the cage, but DO NOT REMOVE. Twist the bottle, not the cork.

This is done in the bucket, not against the body. Gently release the cork quietly. Remove the cage from

the cork and place in the pocket, avoiding contact of your fingers with the cork(using the napkin). Place

the cork on an under-liner to the host's right. Only coupes or flutes are to be used. Glasses are filled 3/4

full. Pours are done one guest at a time. Hold the bottle as in standard service or hold the punt. Two

fingers under the neck for support are acceptable.

Place the bottle after pouring in a wine bucket and stand at the station.

Cordial/Brandy/Port Service

A gueridon is indispensable for after-dinner drink service. All materials are to be placed upon it before

rolling to tableside. Those items are silver jiggers, silver tray, cognac tulips, port glasses. Eau de vie

glasses and beverages to be sold/served.

The selection should cover premium/super and ultra premium choices of classics as well as local

favorites. Explain your selection to each guest in an enthusiastic way and promote favorite drinks.

Measure the pour in a silver jigger and pour into empty glass on the gueridon. Place the drink on the tray.

Place the drink on the table to the guest's right.

cigar service

If smoking is allowed, cigar humidor with a variety of cigars(do not neglect to have cigarillos for ladies),

cutter and long cigar matches/butane gas lighter and special cigar ashtrays will be also placed on a

gueridon. Present your selectio on to guests and offer to cut and light as standards. Leave a cigar ashtray

to each guest that has ordered a cigar(if applicable)

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Types of banquet service

Coffee breaks

All coffee breaks consist of coffee, decaffeinated coffee, tea, lemon, cream, 2% cream, sugar, sugar

substitute, teaspoons, china mugs(china cups and saucers must be specified, if requested)and service.

Filter coffee will be served in a silver urn or coffee pot or coffee press.

Setting and Delivery of Coffee Breaks

+ The associate shall set a gueridon or table(use rolling table whenever possible)using the following

guidelines:

+ The gueridon or table shall be draped(if so specified)with a properly pressed linen and a skirt that is free

of stains, tears or holes.

+ Set the required number of cups and saucers on the table as per the function instruction sheet. The

associate shall not use chipped or cracked china.

+ Arrange required flatware in a neat and orderly fashion. The flatware shall be polished and must be free

of water spots.

+ Set the polished silver urns midway on table and toward the back side. One urn/pot is used for the

coffee, one for decaffeinated coffee, a third for hot water. Use the appropriate"coffee",

"water"and"decaffeinated"tags on each urn and drip plates.

+ If an automatic/semiautomatic espresso coffee machine is used for the pause, make sure it is in fine

order, that it is full of water and that the capuccinatore is clean and full.

+ Place the tea bags(a selection of 5 teas and 3 infusions as a minimum). And coffee

assortment(preferably 3 sorts and decaf) on the table in a display case

+ Place a small dish of lemon wedges and a cocktail fork, underlined with a 18-cm underliner on the

table.

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+ Place a silver holder, with packets of raw, refined, and substitute sugar on the table.

+ Have a basket for refuse.

+ Add creams and 2% milk use chilled creamers.

+ If chilled juice is required, place the silver pitchers of juice in a silver/transparent bowl of crushed ice

on the right side of the urns.

+ Place required number of juice glasses on a lined silver tray in front of the silver container of juice.

Adjust arrangement as necessary to achieve) symmetry.

+ If Danish or pastries are required, appropriate bread and butter plates with forks must be added, as well

as an underlined butter container with a fork and a knife. Pastries are presented on a silver tray and served

at room temperature unless otherwise instructed.

+ All coffee breaks must be in place at least 15 minutes prior to the schedule. When

transporting, avoid public areas when possible and observe safety precautions.

Cocktail Service

Cocktail service can be proposed for lunch and dinner or as a pre-function event prior to marriages,

speeches, conferences etc.

The function area is set with standing (high)tables, with sufficient space among them, set with

ashtrays(where allowed), napkins, a small plate for the guest to dispose of tapas/verrines(limited

quantities) toothpicks.

At the entrance of the function area, associates are waiting the guests with a selection of specialty

cocktails or champagne.

Food and beverage offers are proposed to guests on pass around high quality trays, continuously

throughout the event. There can also be some specialty stations (curving, cocktail, champagne etc).

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Some points of major importance :

+ The continuous cleaning of standing tables of used items and glasses.

+ The food station needs to be easily accessible to guests.

+ The pass around food offers to limit verrines only for liquid food, as guests usually find themselves

with more they can hold (glass, napkin, verrine, spoon etc)

+ Opt for canapes of other offerings that do not require too much manipulation from guests to consume.

The 30 minute lunch concept is a very good way to offer lunch when customer thinks he would not have

time to organize lunch or when he is very limited with his time.

Buffet service

. Buffet service can be used for breakfast, brunch, lunch or dinner.

The table arrangements shall be indicated on the function sheet or assigned by the Banquet Manager(one

buffet line per 80-100 guests). All buffet tables will be draped and decorated to with the most current

equipment and dcor motifs.

Whenever possible, soups and other hot items on the buffet line shall be served by an attendant. Certain

items shall be carved by a trained person, (e.g., Barons of Beef, turkey, smoked salmon, sirloins, etc,).

Buffet food dishes and beverage items have signs that clearly identify the items in the local language as

well as in English. The signs are of professional quality and are placed in upscale, attractive holders. They

are clean and well-maintained. Signs should be replaced when worn, frayed or stained

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Plated table service

Banquet associates shall carry all trays properly.

+ Heavy trays can rest on the shoulder of the associate. However, the trays shall be balanced on palm of

the associate's hand when possible.

+ The associate shall serve from the left side and clear from the right side. Serving ladies first, starting

with the 6 o'clock position.

+ The associate shall use their right arm when working on the right side. Exception the associate shall not

inconvenience the guest with this motion and shall alternate to the left if necessary.

+ The associate shall never reach across one guest to serve another guest.

+ The associate shall place the dishes on the table using the four fingers of the left hand under the tower

edge of the dish and the thumb on the upper edge of the dish.

+ The associate shall lower the plates to the table; plates shall not be slid across the table.

+The associate shall not lift glasses when pouring beverages.

+Guests at the table shall be served at the same time. The associate shall clear plates and

flatware on the Supervisor's signal.

French service

The basis of "French Service," or serving from a platter, is the use of a spoon and fork in one hand as

though they were a set of tongs.

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Using the fork and spoon: A fresh tablespoon and dinner fork are used for each dish. Potatoes and

vegetables require different sets of tools. Two spoons are never used together. Two forks can be used for

delicate dishes. When a fork and spoon are used, the spoon, hollow side up, is the lower utensil.

+ Two associates work together as a team to serve the meal. Starting at the first table, Server One and

Server Two shall simultaneously place hot plates in front of the guests serving from the right. The Servers

shall move clockwise around table, starting service with a lady.

+ The platter is presented from the left and shall be held low over the edge of the plate. This will faciritate

movement of items from platter to plate. Server One shall pick up a platter of meat sufficient for one

complete table. Server Two shall pick up a platter of vegetables sufficient for one complete table. Server

One serves the meat and Server Two follows immediately with the starch and the vegetables. Server One

shall serve the sauce.

a. The meat and vegetables must be uniformly placed on the plate I.e., the meat at the bottom of the

plate in front of the guest.

b. The vegetable shall be placed in the upper left.

c. The potato or starch shall be placed in the upper center.

d. The green or the second vegetable shall be placed in upper right.

+ The associates shall clear the main course or entree on the signal from the Supervisor. All guests

around the table shall be finished before the team begins to clear the plates

1. The associates shall pick up the plates and natware from the right of the guest.

2. The associate shall never clear from more than four guests at a time.

Follow this service procedure for all courses. The wines shall be served immediately before the

accompanying course.

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Guidelines food dish-up

+ The Culinary Department shall provide the Banquet Servers with all the food to be served for a

function.

+ Food for a function will be distributed from the kitchen under the direction of the Kitchen Supervisor,

Steward, or Banquet Supervisor.

+ Service of food for any large function shall be planned by the Chef and the Banquet Manager prior to

the start of the function.

+The Banquet Supervisor shall inform the kitchen as to the progress of the function.

+The Banquet Supervisor shall supply the kitchen with the number of guests in attendance within a

reasonable length of time after seating.

+ Only the Banquet Supervisor or Manager has the responsibility or authorization to order the number of

meals to be served at a banquet function.

+ Servers shall bring any additional guest requests to the attention of the appropriate culinary person so as

not to delay service to the guest. this should be brought to the attention of the Supervisor at the end of the

function.

+ Special guest requests will never be refused and will always be brought to the attention of the

Supervisor. Culinary Department should always be prepared to serve a fruit plate, vegetable plate or

seafood entree on request.

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Appendix

Equipment Specifications

The conference chairs measure 18 inches x 18 inches x 17 inches(46 × 46 × 43 cm.)high.

Armchairs(stacking type)are 20 inches x 20 inches x 17 inches(51 × 51 × 43 cm.)high. Folding chairs are

smaller and used only in case of overflow. Folding chairs are never used for food functions at tables

because they are too low.

Transportation of Banquet Chairs

To prevent damage to carpets, hand trucks are to be used at all times when moving banquet chairs.

Table Specifications

Table height is 76 cm

Table height is 76 cm

Rectangular tables(. 8 meters x 76 cm)are used for head tables, U-shapes, conference style, buffets,

registrations and displays.

Tables of 2.4 meters x 76 cm and 1.2 meters x 76 cm are used in conjunction with the 1.8-meter tables to

adjust the setup to the size of the room and/or the number of people to be seated.

Rectangular tables(8 meters x 46 cm)re used for schoolroom setups in order to preserve space.

+ Round tables(122 cm)seating four to six persons are useful as cocktail tables for receptions.

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+ Round tables(168 cm)seat eight (preferred) to ten persons.

+ Round tables(183 cm)seat ten(preferred)to twelve persons.

Half-rounds (152cm) are used to build oval,clover leaves or buffet tables.

Quarter Round Serpentine

Quarter-rounds and serpentines(76 cm and 48 cm)are used for the construction of horseshoes, hollow

circular and buffet tables.

Staging Specifications

Platforms come in many different dimensions heights of 20,41, or 61 cm lengths of 2.4 meters and widths

of 1.2 meters. Therefore, the method of construction and combination varies with the requirements of

each function. All hotels must adhere to local regulations regarding the safe construction of platforms.

Chalkboards/White Boards

All chalkboards, black or other color, portable or built-in, must be cleaned after every use. Two pieces of

chalk, a clean eraser and a 1m pointer shall be included as part of the standard delivery. If white boards

are supplied, cleaning solution, erasers and two markers shall be provided.

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Corkboards

Corkboards or bulletin boards, portable or built-in, shall be well maintained. Two dozen thumbtacks in a

paper container must be tacked to the board for handy availability.

Tripods/Easels

When not in use, tripods shall be stored in an assigned storage place.

Flip Charts

flip charts shall be delivered with three cklors of marking pens and an adequate amount of paper.

Meeting Room Kits

The meeting room kits shall include the following

*stapler

*pencils

* markers/grease

*staplers pencils

* chalk

* eraser

* thumbtacks

* paper pads

*transparent tape

*paper clips

* masking tape

*scissors

*rubber bands

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Communication Equipment

*Pagers and walkie-talkies are available for conference organizers.

*Conference Call facilities and services are available.

Banquet setups

Theatre style

Conventional Auditorium-Style When chairs are set up for a theater style meeting, the room between

chairs side by side is called SPACE, while the room between chairs in front of each other is called

DISTANCE. Space and distance both vary depending on the capacity of the room used and the number of

people to be accommodated.

Once the location of the speakers table has been determined, the front edge of the first row of chairs shall

be 1.8 meters away from the edge of the speakers table. In function rooms for more than 400 persons, the

center aisle must be 1.8 meters.

Two chairs shall be placed to indicate the exact location of the center aisle. If a room is to be set up for

capacity attendance, space between the chairs cannot be less than 0.6 meters. The chair distance cannot be

less than 84 cm between chairs center to center in a capacity setup.

In most locations, fire and building regulations require aisles across the front and rear of the room as well

as along both sides of the room. In larger rooms, an additional aisle across, halfway down the

room is in order. A 1.5-1.8 meter aisle width is generally acceptable. When arranging chairs in straight

lines across, and up and down the room, it is helpful to use the design in the rug or lines on the wood as

guidelines. Chairs must be 1.8m from all doors.

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Semicircular, Center Aisle

The conventional Auditorium-Style setup platform and speakers arrangement can be used in this room

layout. The front edge of the chairs, indicating the width of the aisle, shall be at least 3.6 meters away

from the edge of the speakers table. Designate the center aisle by setting up the first chair of the front row

on each side of the 1.8-meter aisle. The first row shall be lined up carefulfy to ensure a

presentable finished setup. The use of a stanchion and a 4.5-meter piece of string may be helpful. Place

the stanchion up against the front of the speakers table. Tie the string to the top of the stanchion. Use 36

meters of the loose string like a protractor to measure out the tont row. The remaining chairs shall be lined

up to match the first line. The outside aisles shall be uniform in width throughout the room.

This setup is not recommended for capacity audiences because a great deal of floor space is wasted.

Semicircular, Center Block and Curved Wings

The head table can remain in the same position as in the conventional Auditorium-Style setup. The room

shall be arranged with a solid center block, with eight or ten chairs per row. After allowing for a

1.2-meter aisle on each side of the block, the"winged"area shall then be curved. Care shall be taken to

maintain uniform with in all aisles.

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V-Shape

In a V-shape setup, the speaker's table is centered. The first two chairs indicating the aisle width must be

at least 3.6 meters away from the edge of the head table. Chairs are to be lined up in a straight row, but

tilted toward the head table at a 30-degree angle.

This type of setup is not called for very often. It originated during World War II when'V'for Victory

emblems and signs were sometimes applied to table setups. It is also used for auditorium V-shape

meetings. A very small number of old-time convention groups still request this particular setup.

Tablet Armchairs

The placement of armchairs with attachable writing tablets is similar to the conventional Auditorium

Style setup. The space between the edge of the tablet and the next chair arm is three inches. The distance

between chair rows must be 92 cm, center to center. Ashtrays, when requested, shall be provided, one for

every fifth tablet. Beverages are to be located on a small table near the entrance and on the head table. Ice

water will be prepared on request.

U-Shape

The U-shaped tables are configured with combinations of rectangular tables. The overall size of the table

wifl depend on the expected attendance. As a rule, 61 cm of table space per person is required.

Some scientific groups and a number of professional groups demand more space to spread out their

folders and papers. The groups will itemize their specifications for a U-shape in/out. Skirting shall be

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draped to the floor in the center of the U. On the legs of the U, the crease in the linen shall be centered,

point up, and shall form a continuous line along the entire length of the table. For a u-shape out, only the

inside must be skirted.

Chairs shall be set with the front edge even with the edge of table to accommodate easier access to the

table. If requested, ice water and glasses are put in the proper locations-one group of three glasses every

third chair and one pitcher every six people. One ashtray for every three persons shall complete the setup.

Inside seating is not recommended for meetings.

E-Shape

The same U-shape procedures prevail, but care shall be taken in order to provide a 1.2-meter space

between the backs of the chairs inside the E legs to accommodate easy access. If requested, ice water and

ashtrays are handled in the same fashion as with the U-shape.

T-Shape

The head table shall be set to accommodate the expected number of persons. For the remaining attendees,

set up a double-width table extending from the center of the head table into the room. If requested, ice

water and ashtrays are handled in the same fashion as with the U-shape.

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Conference Style

Arrange enough double-width tables required to accommodate the expected attendance. Allow at least 61

cm of space for each person. If requested, ice water and ashtrays are handled in the same fashion as with

the U-shape setup.

Oval Conference

This arrangement is the same as the Conference Style, but in addition, a half-round is placed on each end

of the table. The chairs are adjusted so that there are two chairs at each of the half rounds, but none at the

extreme ends. If requested, ice water and ashtrays are handled in the same fashion as with the U-shape.

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Hollow Square

This is an arrangement similar to the U-shape, but the tables shall be draped all the way to the floor on the

inside of the hollow square. When an"informal"style is requested, a quarter round table shall be inserted

at the four outside corners of the square. A chair shall be placed at each of the four quarter rounds to have

an uninterrupted line of chairs around the table. If requested, ice water and ashtrays are handled in the

same fashion as with the U-shape.

Horseshoe

The horseshoe is similar to the U-shape, but the connection between the head of the table and the leg

portions of the table is accomplished using a serpentine section in each location. The chairs shall be

spaced in one continuous line around the table. If requested, ice water and ashtrays are handled in the

same fashion as with the U-shape.

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Hollow Circular

This setup is similar to the Horseshoe style, except that the open ends shall be closed with two more

serpentines and the necessary 1,8-meter tables. It is difficult to cover this type of configuration with linen.

Around the serpentine curves the table shall be covered on top. Covering the inside curve of the

serpentine shall be done by pinning a double piece of linen to the top linen, enabling it to hang down

straight to the floor. ice water and ashtrays are handled in the same fashion as with the u-shape.

Schoolroom

The tables shall be lined up in rows of two or three depending on the size of the room. There shall be a

1.8-meter center aisle between the rows of the tables. The distance between the tables, center to center, in

front of each other, must be no less than 107 cm. If space and attendance permit, provide 92 cm of table

space per person. If 76-cm tables are used, distance between tables must be at least 137 cm center to

center. If requested, ice water and ashtrays are handled in the same fashion as with the U-shape.

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Schoolroom, Perpendicular Style

For this style of meeting, 76-cm tables shall be used, since the guests will be seated on both sides of the

tables. The chairs shall be turned somewhat toward the speakers'table, thus the table space allotted to each

guest shall be figured at 76 cm rather than 61 cm as in other setups.

The front edge of the first table shall be 1.8 meters away from the front edge of the speakers'table. Long

lines of tables must be spaced not less than 213 cm center to center. This allows 76 cm for the table, 86

cm for the chairs, and a 51-cm aisle between the backs of the chairs. Aisles should also be 1.8 meters

wide on both sides of the room up and down, and one cross aisle at 1.2 meters wide across the center of

the room.

If requested, ice water and ashtrays are handled in the same way as with the U-shape setup.

Schoolroom, Inverted or V-Shape

This configuration is similar to conventional schoolroom setup, but the tables have to be angled toward

the speakers table at a 30-degree angle. If requested, ice water and ashtrays are handled the same as with

the U-shape setup.

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Food Functions Round Table

The round tables must be lined up in rows with the four legs placed squarely on floor. The design in the

carpet or the pattern on the wood or tile floor can be used to align the tables in both directions. In the

capacity setup, distance between tables must not be less than 3 meters center to center. The back of the

closest chair shall be 91 cm from the edge of the head table. A space of 61 cm between the chairs and the

walls of the room shall be left as a path for the banquet associates. The front edge of the chairs shall touch

the table cloth and shall be facing the place setting with the knife on the right and the fork on the left.

Food Functions: Circular Buffet Table

The circular setup buffet table consists of four serpentines, connected with four rectangular tables. A

round table inside the open area can be used for culinary or flower displays.

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Food Functions The Ram's Head

The Ram's Head setup consists of eight serpentines, two quarter rounds, and two rectangular tables as

well as three round tables and one half-round table arranged as in the diagram

.

Food Functions The Yoke

The Yoke setup consists of four serpentines, one rectangular table, two quarter-rounds and onehalfround,

set up according to floor plan in diagram.

Food Functions The Necklace

The Necklace setup consists of four serpentines put together as in diagram, plus one serpentine and one

round table for displays.

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Food functions: The bison's horns

The Bison's Horns setup consists of eight serpentines put together and finished with two quarter rounds,

one serpentine and three rounds for displays.

Food menu sample

Breakfast Buffet #1

Selection of Chilled Juices

Sliced Fresh Melon

Assorted Cereals with Dried Fruits and Nuts Fluffy Scrambled Eggs

Crisp Bacon and Pork Sausage

Signature Breakfast Potatoes

Selection of Freshly Made Bakeries

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Breakfast buffet #2

Sweet Butter, Jam and Preserves

Selection of Chilled Organic Juices

Individual Cups of House Made Granola topped with Pistachios and Almonds

Plain Yogurt accompanied by Fresh Fruit Compote

Apple and Mascarpone Stuffed Brioche French Toast

Egg White Frittata with Asparagus, Roasted Tomatoes and Onions

Smoked Turkey Bacon and Chicken Sausage

Roasted Fingerling Potatoes tossed with Caramelized Onions

Selection of Breakfast Muffins, Croissants and Breakfast Breads

Continental breakfasts

Continental breakfast #1


Fresh Seasonal Fruit and Berries

selection of Freshly Made Bakeries

Berry croissant


Continental breakfast #2


Sliced Fresh Seasonal Melon and Fruit

Cereal Station with Dried Fruits and Nuts

House Made Muffins and Butter Croissants


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Enhancements

Build your own Granola

Enhance our Chefs Granola with choice of Coconut,

pistachios. Sliced Almonds, Fresh Berries, Honey, Dried Pineapple, Dried Cherries and Yogurt

Fresh juice station

Fresh Juice prepared in view Selections include Orange, Grapefruit, Carrot, Apple and Vegetable Juices

customized with choice of Ginger, Wheatgrass, Vitamin C and Protein Powder

Breakfast panini station

Warm, Crispy Paninis Grilled to Order Flavors include Ham and Cheese, Monte Cristo, Denver Omelet

and Huevos Rancheros customized with choice of Charred Tomato Salsa, Southwestern Aioli, Roasted

Pepper Harissa and Basil pesto

Custom oatmeal

Steel Cut Oats topped with choice of Fruit, Nuts and Spices Selection includes Sliced Almonds, Walnuts,

pistachios. Dried Apricots, Apples, Raisins, Maple Syrup, Brown Sugar, Honey, Cinnamon, Nutmeg and

Ginger

A la carte Breakfast

Morning Sugestions

Muffins, croissants and Danish

Fruit Croustade

selection of Fresh Bagels with Cream Cheese

French bakeries selections

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Smoked Salmon Platter

Breakfast Bread

Carrot-Coconut, Banana-Cinnamon

and Espresso Streusel

Sliced and Whole Organic Fruit

Coffee Cakes

Apple-Cranberry, Banana-Chocolate Chip

and Blueberry-Lemon Poppy Seed

Assorted Fruit Yogurts

Assorted Organic Energy Bars

Filtered Water Station

Fresh Lemon, Cucumber and Lime

After noon Treats

Jumbo Home Style Cookies

Chocolate Chunk, Peanut Butter and Oatmeal

Served with Biscotti and Coconut Macaroons

Chocolate Brownies, Pecan and Lemon Bars 00.00 per hotel choice

Sliced and Whole Fresh Fruit

Tri-Colored Tortilla Chips

Served with Salsa and Guacamole

Seasonal Cookie Jar Selection

Think Green®Superfood Nutrition Bars

Blueberry, Cranbenry and Chocolate Chip

Local Farm Fresh Organic Fruit

Organic Sparkling Juices

Chew Orange-Mango and GrapeApple, Blueberry-pomegranate,

Black Currant Nectar and Agai

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Themed Breaks

Build your own trail mix

Walnuts, Pecans, Almonds, Pistachios and Macadamia Nuts

White Chocolate Bits, Milk Chocolate Chips and M&M's®

Raisins, Cherries, Apricots, Dried Papaya and Dried Pineapple

Cotfte Presentation

Bottled Water

Snack time

Jars of Old Time Candy

Fresh Popcorn

Chocolate Dibped Apple Wedges topped with Nuts and Carame\

Root Beer, Orange and Regular Sodas

Cotfte Presentation

Bottled Water

Apple green

Bowls of Petite Green Apples

Cinnamon-Apple Coffee Cake

Apple-Walnut Muffins

Apple Wedges with Caramel Dipping Sauce

Apple-Rosemary leed Tea

Coffee Presentation

Bottled Water

Rosemary Scones served with Double Cream

Port Salut served with Fresh Oregano Coins

Fragrant

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Grilled Vegetables served with Rosemary-Garlic Infused Oil

Locally Baked Breads and Crackers

Individual Cups of Fruit Salad topped with Mint Laced Yogurt

Basil and Lime Spritzer with Fresh Citrus

Sbn and SparkM Water

Coffee Presentation

Bottled Water

Fresh fruit

Bowls of Petite Whole Fruit

Banana-Cinnamon and Apple-Cranberry Fruit Breads

Yogurt and Berry Parfaits with Granola

Freshly Brewed Iced Tea customized with Fruits in Syrup

Sparkling Fruit Beverages

Coffee Presentation

Healthy Break

Bagel Chips with Sun-Dried Tomato Hummus

Crisp Vegetables served with Spinach Dip

Selection of Sliced and Whole Fresh Fruit

Bowls of Dried Fruits and Nuts

Individual Bottled Juices and Smoothies

Coffee Presentation

Bottled Water

Lunch fix menu(All Lunches include Bread Service)

Lunch#1

Caprese Salad-Vine-Ripened Tomatoes, Sliced Mo77arella

and Young Arugula with Basil-Balsamic Dressing

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Espresso Rubbed Sliced Tenderloin with Herb Polenta,

Fresh Asparagus and Barolo Sauce

Tiramisu

LUNCH#2

French Served Spinach Salad-Roasted Shallots, Tomatoes,

Feta and Mustard Dressing

Herb Grilled Salmon over Vegetable and Potato Hash

with Caper Butter Sauce

Apple tart

LUNCH# 3

Roasted Buttemut Squash Bisque with Toasted Pepitas,

Lemon Crme FraTche and Curry

Pan Seared Trout with Apple Wood Smoked Bacon

Served with Wild Rice Pilaf, Sauted Spinach and

Grilled lemon

Caramel Nut Tart with Cinnamon Whipped Cream

Lunch buffets

Sandwich

Corn and sweet potato soup, shiitake mushroom

· Baby mixed green salad, Dijon mustard vinaigrette,

· Gnocchi pasta salad with pesto dressing

· Green asparagus, citrus and basil honey vinaigrette

· Potato and vegetable chips

Please select three sandwich options

· Roasted strip loin on country bread with caramelized onions, mushrooms, and horseradish cream

· Roasted peppers and red onions, tarragon mayonnaise, marinated chicken breast goat cheese on

· ciabatta bread

· Poblano peppers, artichoke hearts, red onions, tomato, kalamata olives in pita bread

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· Slow roasted tomato, turkey, Boston lettuce, tatziki, cucumber on kaiser wheat roll

· Smoked salmon and dill spread on toasted brioche

· Chocolate hazelnut cake, fresh fruit tarts and citrus mascarpone cheesecake

Coffee decaffeinated and assorted teas

Italian

· Roasted bell pepper soup with basil oil

· Vine ripened tomatoes, buffalo mozzarella, basil pesto

Marinated and grilled vegetable salad with aged balsamic and Parmesan shavings

· Artichoke and zucchini frittata, baby arugula, herb olive dressing

· Crispy anise stripped bass, baby fennel compote and dry capers

· Chicken, asparagus, Fontina cheese, balsam ic pepper jus

· Eggplant Parmigiana

· Mushroom risotto

· Assorted breads and French butter

· Tiramisu, lemon panna cotta and chocolate gelato

coffee, decaffeinated and assorted teas

Mediterranean

· Celery root and fennel soup

· Caesar salad, garlic croutons and Parmesan tuiles

· Baby arugula, green beans, grapefruit segments and taiTagon dressing

· Smoked duck, baby frise, gooseberry, roasted almonds and citrus vinaigrette

· Green cardamom marinated swordfish, star anise and red wine reduction

Grilled top sirloin steaks, cipollini onions, m ushrooms, pancetta, roasted sha\lot sauce

· Yukon gold potato risotto, lemon thyme herbs

· Oven roasted tomato and leek fondue

· Brandied cherry clafouti and crme Catalane


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California organic

· Carrot and ginger soup

· Grey salt cured ahi tuna, marinated seaweed salad

Jicama, green apples, avocado Napolon, roasted pistachio vinaigrette, and micro greens

· Baby arugula salad, French green beans, Asian pears and mint vinaigrette

· Pan seared California white bass, citrus sauce

* Marinated beefsteak, balsamic Pinot Noir sauce

· Assorted baby vegetables

· Roasted fingerling potatoes

· Fresh seasonal fruits, pineapple tapioca, and red fruit gele with berTies


Asia

· Egg drop soup with wild mushrooms

· Asian coleslaw with ginger garlic and soy vinaigrette

· Rice paper sashimi salad roll

· Thai beef salad

· Assortment of steamed dim sum served in baskets

· Miso glazed salmon, soy and orange glaze

· Sweet and sour chicken, pineapple peppers

· Fried rice

, Lime tart, coct

· Stir fried bok choy and shiitake mushrooms with garlic

· Chinese long beans with roasted almond

onut bubble agar-agar with tropical fruit, Matcha green tea ar


nd red beiTy parfait

SERVED LUNCH

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First course

Carrot ginger and orange s· oup, honey and rosemary

· Roasted bell pepper soup with basil oil

· Corn and sweet potato soup, shiitake mushroom

· Hot and sour soup, baby bok choy, enoki and straw mushrooms

· French green beans salad and baby arugula, tarTagon vinaigrette

· Caesar salad with garlic and Parmesan

· Baby mesclun salad with marinated artichokes and Oka cheese

Entre salads

· Peeky toe crab salad, frise and micro greens, Vermont goat cheese, mango vinaigrette

· Pan seared spicy salmon salad, grapefruit, avocado, mesclun and citrus vinaigrette

· Marinated steak or marinated chicken, baby spinach and Mizuna salad, Granny Smith apple,

roasted walnuts and Roquefort

Entre options

· Sauted organic chicken breast, penne pasta, roasted tomatoes, olives, pine nuts, thyme and

parmesan

pistachio crusted chicken breast, parsnip mousseline, caramelized Cipollini onions, port wine sauce

· Meyer lemon and soy ginger marinated chicken breast, wilted baby vegetables, quinoa

· pan seared crusted tilapia fiiet, Meyer lemon, roasted capers, safrron risotto and cilantro emulsion

· Grilled ahi tuna, crispy ratatouille roll, baby vegetables, black kalamata olive and light basil cream

· Soy glazed sea bass, stir fried vegetables, Prosciutto, white port and ginger emulsion

Pan seared lake perch, sun dried tomatoes and com polenta, braised endive, citrus beurre blanc

· Seared striped bass, sweet potato mash, roasted pancetta, pearl onions, carrot and green chili

Emulsion

· Beef sirloin steak, caramelized apple, smoked bacon and Dauphinois potato, Banyuls reduction

· filet mignon, caramelized onions, fork mashed purple potatoes, green peppercorn and Cognac

sauce

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· Grilled 8 oz beef strip loin steak, potato celeriac risotto, and balsamic pepper sauce

Vegetarian Selection-Entre

Creamed goats cheese and coriander bn)le, sweet tomato compote and toasted brioche

Pressed potato and baby leek terrine, tian of red pimento and a citrus and chive sauce

Chilli, coriander and lemon grass soused vegetables, Asian greens and a pineapple salsa

Pan fried fresh gnocchi tossed in rosemary and lemon butter, sweet peas and pumpkin

Dessert

Mango panna cotta, berry compote and a Madagascan vanilla bean Anglaise

Hazelnut and chocolate pudding, brandy Anglaise and an orange compote

Passion fruit crme brLile served with French vanilla ice cream

Milk chocolate cheesecake with raspberry sorbet

White chocolate and strawberry parfait, mixed berry com pote

Spiced apple and roasted pecan nut crumble with caramel ice cream

Rich chocolate and coffee marquise, honey ice cream and almond tuille

DINNER MENUS

Entre

ConN of Tasmanian salmon, vegetables a la grecque tapenade sauce

Terrine of tea smoked chicken, mango and mozzarella, smoked paprika aioli and basil oil

Rillette of ham and coriander, toasted brioche and a sun dried tomato compote

Salad of poached pears, prawns and a carpaccio of pineapple

Seared tuna fillets, saffron poached daikon, chorizo and vegetable salad, sauce sauternes

Roulade of free range chicken filled with corn and coriander mousse, pineapple salsa and a chilli jam

Vegetarian Selection-Entre

Char grilled Mediterranean vegetables, eggplant caviar and a red pimento reduction

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Parmesan and sweet onion tart, apple and mustard chutney with a tomato dressing

Open lasagne of roasted parsnip and wild mushrooms, mascarpone sauce and a tomato foam

Char grilled cushion of feta cheese, peppered tomato and oregano salad with a red onion

marmalade

Pressed roma tomato and basil cake, peppered creamed goats cheese and a herb oil

Main Course

Seared fiflet of barramundi, saffron and vanilla risotto, seviche of fennel and a herb and citrus oil

Roast breast of duck, anna potatoes, caramelised chicory and a griottine sauce

Tournedos of beef fillet, braised oxtail and shallot compote, celeriac and parsnip confrt,

potato and leek galette and a port wine reduction

Roast cannon of lamb, confit of leg meat parcel, mixed bean ragout and boulangre potatoes

Roast tenderloin of pork glazed with orchard apples and prunes, fondant potatoes,

cauliflower gateau and a mustard and peppercorn sauce

Roast rack of lamb, sary° sa of slow cooked Moroccan spiced leg meat, pistachio and citrus

cous cous and a mint and raisin sauce

Seared loin of venison, pumpkin ravioli, braised red cabbage with an orange and tarragon jus

Grilled Tasmanian salmon, parsnip chips, sweet pea puree and a carrot and smoked bacon infusion

Prosciutto wrapped oven baked breast of chicken, kumara galette, choucroute of greens

and a smoked tomato sauce

Vegetarian Selection-Main course

Baked aubergine and potato cannelloni, wilted spinach, carrot and coriander butter sauce

Risotto of pumpkin and sweet peas, trompette de morte and a truffle cappuccino

Roast parsnip and chestnut crumble, creamed potato and spring onion and a basil butter sauce

Mille feuille of wild mushrooms, shallots and creamed potato and cabbage, vichy carrots and a

maltaise sauce infused with tarragon

Oven baked artichokes filled with creamed potato and cabbage, citrus carrots and a Maltaise

Dessert

Mango pannacotta, berry compote and a Madagascan vanilla bean anglaise

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Cold set cheesecake, raspberry sorbet and a honey tuille

Hazelnut and chocolate pudding, brandy anglaise and orange compote

Vanilla crme bn)le with a rich chocolate ice cream

Traditional tiramisu, pistachio ice cream

Dark chocolate semi fredo, macerated dried fruit compote

Strawberry and vanilla parfait, berry compote and a strawberry sauce

Passed hors d'oeuvre

· roll with rice paper

· Smoked salmon and thinly sliced zucchini, mascarpone and truMe oil

· Salmon tartar with avocado guacamole and wasabi

· Salmon tataki with cauliflower mousse and caviar

Tomato and arugula bruschetta, Parmesan and olive oil

Potato gelee, whipped blue cheese, candied walnut and roasted pears

· Chicken satay with peanut and coconut sauce

· Spicy lamb kebab with lamb jus

· Mini hamburgers with pickle and mushrooms

· Seared ahi tuna with pink peppercorn, marinated cucumber and orange gele

· Shrimp shooter with cocktail sauce

· Brie cheese with almond crust

· Spicy crab cake with yellow pepper and saffron aioli

· Beef carpaccio with arugula, prosciutto, Parmesan and truffle mayonnaise

· Tomato gazpacho with olive tartar

· Duck confit with fig and port in crispy roll

· Grilled eggplant and piquillos, marinated scallops, caulinower and cumin sauce

· Poblano, asparagus, chive, tomato and red onion roll, Asian miso vinaigrette

· Smoked shrimp with papaya chutney and Caribbean emulsion

· Risotto Arranchini with goat cheese and red wine jus

Fingerling potato with Moroccan spices, mascarpone, pancetta and fried fennel

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· Cherry tomato in mozzarella di buffalo, spinach and basil pure

· Mushroom truflle risotto

· Profiterole and mushroom duxelles, Oka cheese and truMe oil

· Beef tataki, roasted sweet pepper salad, Thai lemongrass vinaigrette

· Ahi tuna tempura, crispy won ton, Asian slaw

BUFFET DINNER

carving stations

Lacquer Peking duck with honey lacquer sauce, mini crpe, r· ice noodle and spices

· Beef tenderloin in herb crust, peppercorn and red wine jus

· Whole suckling milk fed piglet

Salmon or blue nose grouper cooked in banana leaves, Meyer lemon, kafir, ginger, lemongrass

and fresh cilantro

· Slow roasted shoulder of lamb, rosemary lamb jus

· Prime rib of beef with horseradish cream and mustard

CURED FISH STATION

Please select two

· Salmon gravlax flavoured with dill and oranges, served with traditional gamishes

· Cured ahi tuna and seaweed salad, piquillos pepper salad and persimmon salad

· Smoked monkfish and Asian cucumber salad

Station served with lavosh and crisp baguette strips

Ceviche station

Fresh striped bass, salmon and scallops marinated in tomato water, celery, jalaperio, and coconut

Stir-fry station

· Chicken, pork, beef or shrimp stir-fried with Asian vegetables accompanied with fried rice

ASIAN STATION

(four pieces per person)

Assorted dim sum to include shrimp shu mai, vegetarian pot stickers, barbeque pork buns, and

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chicken dumplings with assorted dipping sauces

· Beef strips salad with sesame and honey

· Vegetarian egg rolls

Sushi station

· An assortment of sushi, sashimi, and rolls

· Wasabi, pickled ginger and soy sauce

Sushi

Risotto station

Select two

Traditional Italian arborio rice prepared to order with the following options

· Chicken and wild mushrooms

· Asparagus, roasted peppers and peas

· Shrimp, mussels and clams

Accompanied with Parmesan Reggiano cheese and fresh herbs

pasta station

Select two

· Tri-color chicken tortellini with basil pesto cream

· Spinach and artichoke ravioli with Gorgonzola fondue

· Penne with sun-dried tomatoes and cream sauce

Asparagus, portobello mushrooms and tomatoes with tagliatelle

Seafood bar

Displayed atop crushed ice with cocktail mustard, horseradish, mignonette and cocktail sauce:

· Large gulf shrimp

· Alaskan snow crab claws

· Oysters on the half shell

Enhancements

· Imported and domestic cheese station

Charcuterie station of European cured meats

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· Grilled vegetable antipasti

European pats

Served with fresh baguettes, mustard, cornichons and pearl onions

Salad bar

Baby mixed greens, hearts of romaine, mushrooms, tomatoes, red onions, baby caiTots, bleu

cheese, Parmesan cheese, feta cheese, candied walnuts, Yukon potato salad, tomato and

cucumber Greek salad, grilled vegetables, balsamic vinaigrette and blue cheese

dressing

Set buffet menu

Celery root and fennel s· oup, cilantro cappuccino

· Caesar salad served with garlic dressing

· Salmon ceviche and seaweed salad

· Smoked duck salad, baby frise, cape gooseberries, citrus vinaigrette

· Vegetarian egg rolls, sweet chili dressing

· Saffron goat cheese and red beet Napoleon, fennel crust truffle vinaigrette

· Meyer lemon and ginger soy marinated chicken breast fricasse, wilted crispy baby com and

peppers

Seared stripped bass, sweet mash potato, roasted pancetta, cipollini onion, carrot and green chili

emulsion

· Sirloin steak, roasted shallot sauce and shiitake mushroom

· Herb roasted potatoes and grilled onions

· Medley of* esh seasonal vegetables

· Sofitel breads and French butter

· Sliced fresh fruits and berries

· Assortment of homemade miniature pastries

regular and decaffeinated coffee, assorted teas

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Set buffet menu

· Roasted corn chowder and cherry wood smoked shrimp

· Baby mche and frise salad, lime cinnamon dressing

· French green beans and baby arugula, Asian pears and mint vinaigrette

· Marinated grilled vegetable terrine, herb pesto dressing

· Grilled asparagus wrapped in prosciutto, shaved Parmesan extra virgin olive oil

· Pan seared ahi tuna, pink peppercom crust, marinated cilantro cucumber salad

· Assorted sushi and rolls with wasabi, pickled ginger and soy

· European cured meats with olives and olive tapenade

· Assortment of local and imported cheeses, nuts, jams and dried fruits

Marinated grilled chicken breast, milk garlic sauce, sundried tomato and basi\olive tapenade

· Glazed butterfish, fennel and tomato confrt, kafir lime broth and pancetta chips

· Roasted beef tenderloin, celery and potato risotto, balsamic peppercorn sauce

· Saffron risotto

· Medley of fresh vegetables

· Sofitel breads and French butter

· Sliced fresh fruits and berries

· Assortment of homemade miniature pastries

regular and decaffeinated coffee, assorted teas

Establishing a Kosher Kitchen

The hotel must meet with the local Rabbinical Council to establish guidelines for the preparation of

Kosher food. A rabbi will be designated to work with the hotel associates. All aspects of food production

must be under the supervision of an Orthodox rabbi or a person designated as reliable by a rabbi. This

individual is called the mashgiach, or supervisor, and they must be present to supervise all food

preparation, from the initial unpacking of purchased goods to the final cooking of the food.

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In the preparation and cooking of kosher food, a specific area of the kitchen must be designated kosher.

The ideal arrangement is to have a completely separate kosher kitchen and storage area.

This kitchen is to remain locked at all times. The rabbi or mashgiach has the only key and must be present

to open the door, supervise all food preparation, and lock the door upon departure.

If a separate kitchen area is not available, the mashgiach will investigate the area to be made kosher and

will supervise the kashering(making kosher) of the cooking area. Stoves, ovens, grills, and deep fryers are

all kashered by cleaning, spraying, and burning by fire.

In the area reserved for the storage of kosher food, no other food may be brought in.

A specific area of the kitchen must be isolated for food preparation. This area must be cleaned and

covered with paper so that the kosher food will not come in contact with any food, utensil, or surface that

is not kosher. No other products or utensils may be brought into the kosher area.

All cooking and serving utensils, dishes and flatware must be kosher. There is a complete set of utensils

for the service of dairy foods and another set for the service of meat. These utensils may never be mixed.

Glassware is an exception. Since glass is not porous, the same glassware may be used at either a dairy or

meat meal. Thus, if a hotel does not have a separate set of kosher cups for meat meals, coffee or tea may

be served in glasses.

All pots, pans and cooking utensils must be new. China must also be new. If a utensil is metal, it is left to

the discretion of the rabbi to decide if it can be kashered. Silver can be made kosher by a specific

procedure and this is done under the rabbi's supervision.

When the food is ready for service, it may be transported from the kosher area in special kashered pans

and platters and served* om a designated area.

According to the rules, meat and milk must not be cooked together, nor is it permitted to eat meat or meat

products with milk or milk products. To someone unfamiliar with kosher laws, this one is the most

restrictive No butter for the bread that's served with meat, no cream for the coffee afterward and no

whipped cream for the dessert(but perhaps a cool fluffy topping of sweetened egg whites).

Kashruth has given Jewish cooks all kinds of creative opportunities. It has also given them a perfect

reason to have roomy, well-equipped kitchens, since the law requires separate utensils, dishes and cutlery

for each kind of cooking-meat and dairy.

BEVERAGE OFFER

Follow here under some typical menus for Open Bar Menus(to adapt depending to guest's

preferences)

Always make sure that you have enough standing stables with space for used glasses

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and saucers for used verrines. We want to facilitate guests for finding place to leave

used items and not leave them on the food buffet presentations(or other)Regular

cleaning passages are to keep the functions area the cleanest possible throughout the

event.

Open bar list

Standard open bar

Local beer

Pernod/Ricard

campari

"House selection"white wine

"House selection"red wine

Local Mineral water

Soft drinks &Juices

Olives, Potato chi ps, Pistachios

Premium open bar

balantine's Finest

Beefeater Gin

Martel VSOP

Glenlivet Malt Whiskey 12 ans

Havana Club Rum 3 ans

Absolutt Wuborowa Vodka

Olmeca tequila White

campari

Grand Marnier Rouge

Martini bianco

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Martini rosso

Pernod/Ricard

"House selection"white wine

"House selection"red wine

Heineken & Local Beer

Mineral water

Soft drinks &Juices

Olives, Potato chips, Pistachios

Deluxe open bar

Ballantine's Finest

Chivas Regal 12 YO

Beefeater Gin

Absolut Level/Wyborowa Exquisite Vodka

Glenlivet 12 year's single malt Scotch

Havana Club 3 Anjos

Havana Club 7 Anjos

Tequila Olmeca White &Yellow

Pernod/Ricard

Kalhua

Grand Marnier Cuve Alexandre

campari

Martini bianco

Martini rosso

Premium Wine selection of sommelier

Heineken, Beck's, Local Beer

Mineral water Evian & Badoit

Soft drinks, Red Bull (or other pre-mixes) &Juice

Vegetable sticks, Olives, Potato chips, Pistachios

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BEVERAGE SERVICE

water service

When serving bottled water, a guest must always get a choice of sparkling or still. Waiters must

never carry a bottle in the left hand and a bottle in the right when we give out guesTs a choice. One

waiter should have the still and one should have the sparkling, trailing the other waiter. When

serving water, we will use a serviette folded in a 10cm square in our left hand and the bottle of water

in the right hand. The guest will be served from the right side with the right hand, placing the

serviette(splash guard)between the guest and the water glass with the left hand.

White Wine Service

1st option(recommended)-Open the bottle on a gueridon close to the table and place it in a bucket

before and during service(attention to maintain the right temperature).

2 rd option-Open the bottle on a side table and place in a cooler on an under-liner on the table.

Red Wine Service

19 t option(recommended)-Open the bottle on a gueridon next to or close by the table and keep in

there before and during service.

2nd option-Open the bottle on a side table, then place on an underliner on the table.

banquet+guidelines.docx+1+(1).pdf

Documents

breakfast service

functions room

banquets room setup

function room setup

entire room

guest needs

table cloths

tops of tables