Function Catering Terminology - Sheila Raheja Institute of Hotel Management

Function Catering Terminology


banquet hall



Moveable barriers usually mounted on tracks (channels), that partition large meeting rooms into multiple smaller meeting rooms. May be sound resistant, but not necessarily sound proof.


A function bar at which attendees (and not the host or hosting organization) are required to pay for drinks consumed by them. Also called a C.O.D. bar.

cash host bar


A fee charged, generally on a per bottle basis, for beer, liquor or wine procured elsewhere and brought by the host or function organizer to a function (or restaurant) for service and consumption at the function. Such fee is levied on a per bottle basis and may not be not be uniform for the different categories of liquor

Mr Advani is hosting his retirement party at Hotel Heaven Star. The hotel agrees to allow him to bring his own stock of liquor for consumption subject to a corkage fee. Mt Advani procures bottles of Black label scotch from Nisha-Nasha Wine Shop @ Rs 2,500 per bottle

During the function, 5 bottles of Black Label Scotch were opened by the hotel banquet staff. The regular bottle billing rate of Black label in the Banquets is Rs 9,000 per bottle. Mr Advani is billed Rs 450 per bottle x 5 as corkage to cover the costs of ice, glass wash-up, stir sticks etc

corkage bottle


A function bar that is made by uniting trestle tables into a suitable overall shape and size and skirting the open front. Such bars are temporary in nature and are used for dispensing drinks by wait staff during a function, after which they are dismantled (crashed) and the collapsed tables stored away.

crash bar at srihm
crash bars
crash bar


The guaranteed number of guests (pax) at a function is the minimum number of guests that the hotel or caterer will bill the host/hosting organization for, even if the number of actual attendees fall below this number.The expected number of guests (pax) is the maximum number of guests for who the hotel or caterer shall provide for in terms of food, venue space, furniture and other resources.
The expected number is important for planning the resources of an event. Any shortages of resources (eg. certain foods) and service shortfalls that may result if the number of attendees exceed this number is not the responsibility of the hotel/caterer.If the function organizer does not convey a guaranteed number or does not convey the number within stipulated time, function agreements deem the expected number to the guaranteed number for the function.Functions are billed for the actual number attending or the guaranteed number whichever is higher. Expected numbers are usually within a 10% mark-up on the guaranteed number.


The actual number of persons attending the function. Usually required for billing or record purpose. A head count can be ascertained by (i) physically counting the number of attendees (ii) utilized plate count (iii) subtracting the number of empty chairs from the total number of chairs setup (iv) mandatory registration upon entering.


Also called a sponsored bar or open bar. A beverage plan for a banquet or other function in which guests do not pay for drinks; rather the host or hosting organization is charged for the total consumption of drinks at the function. The basis of charging may be (i) by the drink (ii) by the bottle or (iii) on a per person per hour basis. In case of charging by the drink or bottle, if the host wishes to restrict his liability, it could be decided to close of the bar either when a specific number bottles have been consumed or when the bill has reached a specific rupee limit.

PDR – Private Dining Room

A PDR is an area within a restaurant closed of by doors from the public dining area, that may be reserved by large groups for the purpose of dining, giving such groups an area to themselves. PDRs are of any size but generally designed to seat 6 pax or more.

An 10 seater PDR

Another PDR

grand dining hall
beautiful dining hall

PDR – Private Dining Room

Large groups are often disruptive to other diners and PDRs reduce this annoyance to a large extent. PDRs encourage large group dining.
While some restaurants insist on a certain minimum bill from the group, others charge a fee for the use of the room in addition to the group’s F&B bill.

dining hall

Businesses have found that PDRs are a great place to hold special business meetings. Celebrities may find is convenient to experience a restaurant’s offerings in a PDR away from the public eye.

The design of a PDA mirrors that of the main dining room but can be varied to make the room even more special

dining table



The space outside a function room or a set of individual function rooms. Guests must traverse through a pre-function area to enter a function room. Usually well furnished and inviting with aesthetic interiors this multipurpose area is functional and can be used variously (depending on square footage and shape).
Some common uses are for registration, pre-prandial cocktails, coffee breaks, a welcoming and meeting area, a pre-meeting breakfast, a lunch buffet, conference breakout and even small exhibitions

function area


A reader board is a visual display board that conveys information. Among it’s various uses in hotels and restaurants, it would be particularly suitable as a function board to display the daily postings of scheduled functions/events at the various venues in the hotel, for signage, menus and in-house merchandising.
Peg letter, felt grooved and magnetic reader boards used in earlier years have evolved and given way to highly aesthetic programmable HD digital multimedia reader boards.

peg board
letter board
meeting in progress
Function terminology
executive board room


A cocktail reception (or cocktail party) is a stand up social event at which guests are served alcoholic drinks and hors d’oeuvres rather than a full meal The term reception is applied to any social event after a wedding, with food and beverage being served – whether it is brunch, tea, dinner, or a dance



A skirting is a covering usually of fabric that conceals the sides of tables such as at buffets, head tables, conference tables and stages. Its quality, fall and color contribute aesthetically to a function/event. Another reason, is privacy as it successfully hides the legs and feet of persons seated at the table such as in a meeting.

Often, only the sides exposed to public view are skirted Usually made of (but not restricted to) cotton, lace, satin or polyester. The pleats on a skirting may be prefabricated or skillfully created manually by function catering wait staff

diffrent pleats


An fun event at which food, entertainment, decorations, staff uniforms and even the dress code of guests (i.e. their attire) all relate to a central concept, subject or theme. In order to create a change of pace and allow for informal networking, organizers increasingly request theme parties to be part of a convention. Theme parties often reflect the characteristics of the local destination.

hawaiian party
aloha Function


Part of the stage farthest from the audience or camera

Catering Terminology
Function Catering Terminology

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