{"id":453,"date":"2020-01-14T13:48:56","date_gmt":"2020-01-14T13:48:56","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=453"},"modified":"2020-01-22T06:33:52","modified_gmt":"2020-01-22T06:33:52","slug":"staff-requirement-calculation-in-banquets","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-beverage-service-6th-sem\/staff-requirement-calculation-in-banquets\/","title":{"rendered":"STAFF REQUIREMENT CALCULATION IN BANQUETS"},"content":{"rendered":"\t\t
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\u00a0<\/p>

The requirement of the staff in banquets is totally depend on various factors, which are mentioned below:<\/b><\/p>

  1. Type of function:<\/li>
  2. Type of food service<\/li>
  3. Number of people to attend<\/li>
  4. Provision of alcoholic beverages \u2013 if provided, cash or inclusive<\/li>
  5. Skills of staff<\/li><\/ol>

    As per the standard in a formal banquet:<\/strong><\/p>

    1 waiter is appointed for every 8-10 covers<\/p>

    1 wine waiter is allocated for every 30 covers in buffet system. (totally depend on the number of food stations and other counters to be manned, number of dishes to be served by waiters.<\/p>

    1 supervisor is appointed for every 25-30 covers for a formal function and 70-75 covers for a buffet.<\/p>

    1 head wine waiter for every 4-6 wine waiters.<\/p>

    It is the duty of the banquet supervisor to allocate duty in such a way that everyone is distributed with adequate tasks and no waiter remains idle.<\/p>

    \u00a0<\/p>

    \u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    \u00ab\u00a0BACK<\/span><\/h1>

    BANQUET<\/strong><\/a><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
    \n\t\t\t
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    NEXT \u00bb<\/span><\/h1>

    TRADE FAIR\/SHOW<\/a><\/strong><\/span><\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    \u00a0 The requirement of the staff in banquets is totally depend on various factors, which are mentioned below: Type of function: Type of food service Number of people to attend Provision of alcoholic beverages \u2013 if provided, cash or inclusive Skills of staff As per the standard in a formal banquet: 1 waiter is appointed […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":330,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-453","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nSTAFF REQUIREMENT CALCULATION IN BANQUETS - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"The requirement of the staff in banquets is totally depend on various factors, which are mentioned below:Type of function:Type of food serviceNumber of people to attendProvision of alcoholic beverages \u2013 if provided, cash or inclusiveAs per the standard in a formal banquet:1 waiter is appointed for every 8-10 covers1 wine waiter is allocated for every 30 covers in buffet system. 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