Banquet Set-up & Service Skills

Banquet Set-up & Service Skills

Introduction

This 2-days intensive program takes a practical and hands-on approach to developing the essential skills of banquet and catering service personnel. The workshop ensures participants gain a clear understanding of their responsibilities and learn how to deliver flawless service in line with professional standards.

Guided by a highly experienced trainer with decades of industry expertise, participants will benefit not only from structured training but also from real-life insights, tips, and lessons drawn from the trainer’s own professional journey. Through interactive exercises, role-play, and practical set-ups, participants will develop the confidence and skills needed to handle banquet operations seamlessly and exceed guest expectations.

Participants will be able to interpret Banquet Event Orders (BEOs) accurately, execute flawless set-ups, and apply service standards across a variety of banquet formats.

Key Learning Areas

Understanding the vital role of a banquet service professional.
Developing practical skills for banquet hall set-up according to menu and event requirements.
Mastering effective pre-event briefings and communication.
Exploring different banquet service styles: Chinese Set, Corporate Cocktail, Dome Set, Western Set, and Buffet Menu.
Establishing service standards and sequences for consistent, high-quality delivery.

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No	Topic	Topic Description
1	Professional Grooming and Banquet Essentials	Importance of grooming and personal hygiene in banquet service Professional appearance standards for service personnel Overview of banquet set-ups: Boardroom, AGM, Chinese banquet, Western set, Dome set, Corporate cocktail
2	Pre-Event Planning and Service mis-en-place	Reading and interpreting a Banquet Event Order (BEO) Conducting effective pre-event briefings Side station set-up and preparation for smooth service Table setting mock-up and napkin folding for different event types
3	Service Excellence and Menu Knowledge (Practical Role-Play)	Service sequence for Chinese banquet (minimum 8 courses) Service sequence for Western dining (minimum 5 courses) Service sequence for Local/Indian dome service Standards for corporate / evening cocktail service Role-play and practice to build confidence and consistency
4	Post-Event Review and Professional Standards	Clearing procedures and end-of-service responsibilities Feedback gathering and self-review of performance Resetting banquet hall for upcoming functions Maintaining consistency and preparing for future service training

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