Mastering Banquet Service and Catering Operations

Mastering Banquet Service and Catering Operations

Introduction

This program is designed to provide participants with a comprehensive understanding of the structure, processes, and best practices in banquet and catering operations. Through a mix of theoretical insights and hands-on learning, attendees will gain practical knowledge on pre-event planning, execution, and post-event breakdown, as well as the critical role of support teams in delivering seamless events. Whether you are new to the industry or looking to refine your skills, this program will equip you with the tools to excel in banquet and catering services.

Outcome

By the end of this program, you will be able:

- Understand the end-to-end structure and operational workflow of banquet and catering services.
- Gain hands-on experience in banquet service sequences, including proper serving techniques and setting up a banquet hall as per menu
- Learn the key steps involved in pre-event setup, including logistics, table arrangements, and equipment preparation.
- Identify the critical operational requirements for smooth event execution, including staff coordination and problem-solving.
- Execute post-event breakdown procedures efficiently, ensuring proper handling of equipment and guest departure protocols.
- Recognise the roles of different support teams (e.g., kitchen crew, stewarding, security) and their contributions to successful banquet operations.

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No	Topic	Topic Description
1	INTRODUCTION TO FOOD & BEVERAGE	THE TOPIC COVERS THE STRUCTURE OF THE F&B ORGANISATION AND THE FUNCTIONS OF EACH DEPARTMENT
2	BANQUET & CATERING	THE FOCUS IS ON BANQUETING & CATERING STRUCTURE AND OPERATIONS
3	MARKETING OF BANQUET AND EVENTS	TO UNDERSTAND THE MARKETING PROCESS ON EACH EVENTS AND TOOLS REQUIRED TO SELL THE SERVICES & PRODUCTS
4	PRIVATE EVENTS, MEETINGS, CONFERENCES & EXHIBITIONS	TO DIFFERENTIATE EACH EVENTS AND UNDERSTAND THE PROCESS / OPERATIONS OF EACH EVENT.
5	SEQUENCE OF SERVICES	HANDS ON EXPERIENCE KNOWLEDGE IN SERVING BANQUETS
6	PRE-EVENT SET UP	TO UNDERSTAND THE PRE-EVENT PROCESS OF SETTING UP THE EVENT.
7	DURING THE EVENT SERVICES	TO UNDERSTAND THE OPERATIONAL REQUIREMENT DURING THE EVENTS.
8	POST EVENT BREAK UP PROCESS	TO UNDERSTAND THE POST EVENT PROCESS
9	EVENT COORDINATION SUPPORT TEAMS / DEPARTMENTS	TO UNDERSTAND THE INVOLVEMENT OF OTHER DEPARTMENTS IN BANQUETING OPERATIONS / POCESSES
10	FOOD SAFETY & HYGIENE	VALUABLE KNOWLEDGE OF CULINARY & STEWARDING FUNCTION
11	SAFETY & SECURITY AT WORKPLACE	VALUABLE KNOWLEDGE OF MANAGING THE MASS GATHERING EVENTS
12	PERSONAL HYGIENE & GROOMING	VALUABLE KNOWLEDGE OF INDIVIDUAL TO BE EFFECTIVE BANQUET SERVICE EMPLOYEE.

Expert

Amerjit Singh

Amerjit Singh specializes in F&B hospitality F&B service. Have been in hospitality industry for 30 years. Completed Diploma in Hotel Management (1996), Masters in Management (2015) and Train the Trainer certification (2022). Currently runs and manage Ameryouges Knowledge Centre and freelance trainer. Specializes in food and beverage operations, supervisory and management skills. Started as a waiter in 1985 in the best fine dining restaurant (The Chalet) at Equatorial hotel Kuala Lumpur. This was where I develop my skills in food & beverage. Was F&B manager with some of the prestigious hotel and golf club and my last position in the hospitality industry was F&B Manager (Acting Resort Manager) at Corus hotel Port Dickson. Have been a MFBEA (Malaysian Food & Beverage Executives Association) as a committee for the past 4 years. Have been involved with hospitality events such as FHM 2019, 2022 and MAHA 2022 under MFBEA. Part of the judging team (table setting and flambe) for the upcoming FHM Culinaire 19th – 22nd September 2023. Lecturer with Inti Colleges and Universities Subang, from 2015-2023. Completed task of a consultant for EQ hotel “Chalet Pop Up” food promotion in August 2022 and 2023. Carried out trainings for the following prestigious brands: Snow Flakes Sdn Bhd - Managing priorities and setting guest expectations Potager Fine Dining Bamboo Hills- Basic F&B Service Skills Equatorial Hotel Sdn Bhd – Fine Dining Service Standards Equatorial Hotel Sdn Bhd – Advance Fine Dining Skills Potager Fine Dining Bamboo Hills – Beverage Knowledge and Bartending Skills SplashMania@Gamuda Cove – F&B Service skills MAHTEC – Transformation of Food safety and Hygiene in hospitality Industry Very passionate in sharing my experience and knowledge with passionate young hospitality industry players for their career development in this industry. Subjects that I specialized and have vast knowledge in and passionate to share and guide are: Supervisory in hospitality industry Basic F&B skills F&B restaurant operations F&B Management skills Hygiene practices in hospitality industry Understanding and explaining profit and loss statement F&B upselling technique Dining etiquette in fine dining restaurant (Corporate executive and above) Fine dining service standard Advance fine dining skills F&B service excellence and service recovery Service excellence in hospitality industry Effective Leadership and communication skills Loss prevention and inventory in F&B outlets Banquet set up and service workshop