STATE BANQUET PROCEDURE Toast Master – toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing one or more of the speakers, and keeping the event on the schedule. Such meetings typically include civic events, service organization meetings, and banquets of various purposes. State banquets are distinguished from others because of the protocol. A state banquet is sponsored by the head of states or other senior diplomatic luminaries. The seating has a head table where the host and chief guests sit. It is customary for a state banquet to be preceded by a cocktail in a pre-lounge where waiters and waitresses move around with drinks in silver beverage salvers. They also take around canapés that are finger-picked items. The lounge displays a table seating plan with an alphabetical list of guests with assigned table numbers and seats. Often the invitation card would stipulate the table and seat number, otherwise, this is shown in the
Typical Banquet Setup styles Classroom/Seminar-style for Business Events PR Functions (Press release, Fashion, Dealer’s Meeting, Seminars, Exhibitions) Conferences (Political, Trade Union, National Sales, International, etc) Internal or External Briefings Cl a ss r o om/ Se m i n a r s e t u p , important points: – The overhead projector/LCD projector table may be used for classroom setups. – 3-5 people per classroom/seminar table. – Each seating has a pencil, a note pad, and a water glass plus coaster set in front of it. – 2 ½ feet spacing between tables. Round Tales for Formal, Social or Business Events Luncheon Dinner/Dinner Dance Buffet Wedding Annual Ball Graduation Dinner Round table set up, some important points: – Round tables are used (normally) for formal dinner setups where smaller parties can join easily. – Max. 10 people per table. – Table legs are lined-up in the same direction. – Setup ‘Molton’/under-lay before the table cloth. – Ta
Mark your attendance in comment section 😴 DEFINITION OF BAR Definition : Bar is licensed place where selling all kinds of alcoholic drinks and serve to the guest with charge according to policy. It usually found in hotels, cruise, resorts, casinos, clubs and other part of cities. A bar is one part of the Food & Beverage department for revenue generating area in hotels. 😴 PARTS OF BAR Bar mainly divided into three parts and each part has its own functions : 1. Front Bar : It is front part of bar counter where take order form guest and serve drink by the bartender. The front of bar area is very functional area of whole bar. The height of front bar in normally is 42 to 48 inches. The width of front bat base where serve drink us 16 to 18 inches. The surface of front bar often use water proof and alcohol proof material and should be easy to clean. 2. Back Bar : It is back area of bar counter where bartenders are stand and work here. The back bar also consi
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