Banquet And Function Of A Banquet

4.1 Plans for banquets and functions that meet the specification within budget
Banquets and Functions are the pre booked catered event. After booking being done by the host Grand sultan authority noted it on the reservation diary. Then they Develop cognitive plan is for banquets and function arrangement to satisfy the customers demand. Banquets and function held in Grand sultan are likes wedding, convention, forum, political meeting, national and international conference etc. The develop plan depending on many things likes nature of program/gathering and people , Budget , Arrangement of hall room/conference/dining room , types of services , staff requirement ,method of food preparation. For example the gathering may be an international conference.

The menu design and preparation depends on the types of program and host choice. Different types wine alcoholic beverages include beer, wine, whisky, vodka, rum, liquor, brandy etc. of different brand are served. Wine are classified as red wine or white wine ( according to color) ; dry wine or sweet wines (where dry wine contains little or no sugar and sweet wine contains higher sugar content) or light (7 to 9% alcohol) or medium (9 to 16% alcohol) or strong (16 to 21% alcohol) (according to alcohol content). Wine list also depends on types of events. For example if the gathering is religious event of Muslims alcoholic beverages are not permitted. Soft drinks or others fruit juices or non-alcoholic beverage likes hot tea, coffee are then included. Cooking process depends on the as per policy of the Grand sultan with shuffling host demand and choice. It may be either chilled , Sous vide, freeze etc. or even conventional method. Different forms of services are practiced. The types of services depend on the types of event or gathering. For example assisted service practiced in marriage ceremony where customers enters and seated and get served fully or partly at table by the waiters. Very often buffet service is performed where food is displayed on tables and the guests take their plate from the stack at the end of the each table and take food himself or request the waiters behind the table to serve