Food and Beverage Management in the Luxury Hotel Industry by Sylvain Boussard

Author:Sylvain Boussard
Language: eng
Format: epub
Publisher: Business Expert Press
Published: 2021-02-08T00:00:00+00:00

Figure 3.32 Malay-style chafing dish, placed at the center of the table during Malay- or Chinese-style weddings

During those functions, most of the outlet supervisors and managers are requested to help the banqueting department in the supervision tasks, so after completing their regular shift, most of them are given the responsibility for the event’s coordination, including the service waves. This also constitutes an additional remuneration for the managers involved. A few days before any event, decoration is delivered, most of the time custom designed for the occasion by outside contractors. Installation can take a few days sometimes, and the hotel’s maintenance department will be required.

Food production, overseen by the banquet chef, started the day before, in the large banqueting kitchen conveniently located in the BOH of the Grand Hall.

After the event, the service and stewarding team dismantle the function room, which on many occasions has to be reset for another event, such as a conference or a breakfast early the next morning.

The conference and banqueting department then calls for a postevent debriefing meeting with the various heads of department of the hotel, to share any insights on the event’s organization, and most importantly, share guest comments, which are the base for future operational improvement.

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