Dinner Talk

2006/9/13
Exclusive Banquet Tips -- Practical Training

 

Content

為求理論實踐並重，本課程特安排於滬菜名店「綠楊春」享用特級火瞳翅盛宴，暢論請客吃飯之道。

解答請客款待八大疑問

• 什麼時候促成談判成功最為理想？餐宴中途還是將近完結時？


• 斟茶挾菜的學問


• 套餐是最佳選擇嗎？


• 酒會時段應怎樣安排飲料和食物？需配合餐宴的菜式嗎？


• 宴客服飾、儀態面面觀


• 迎賓的禮節、歡迎詞、祝酒詞之類的意見提供，等等

點菜選配及飲食典故

• 就當晚菜色， 解說上菜次序、食材選配，均衡取擇，開支控制等項目


• 分析如何按照貴客身份背景恰當地點菜


• 細說單首、單尾的選擇


• 簡介各大菜系及酒的典故

場地和氣氛的營造

• 如何選擇場地，才算得體大方？


• 房間是否必須？座次應如何安排？


• 鮮花、音樂等物的適當使用


• 美食、美器及美景？


• 配酒之道

Speaker: Mr Allan Hui

Mr Hui was graduated from The University of Hong Kong with a Bachelor of Social Sciences (Honours) Degree in 1973. He then started his manufacturing business in China that counted an annual turnover of more than $100 millions. Apart from his fondness for style dressing and night life, Mr. Hui is also a gourmet active in social circles and has thus held a great number of banquets.

In order that all parties concerned may find it enjoyable, it is essential to make sure that banquets are conducted In the most decent manner and needless to say, this is particularly important for marketing personnel. Whilst banqueting is not really a discipline for serious studying, it is by no means simple and unfortunately, notwithstanding that so many different kinds of courses are available, something of this nature is nowhere to be found here in town. The tide turned one day when our Chairman dined with Mr Hui whereby he was amazed to see how knowledgeable is the latter in this field: not just his acquaintance with food and wine, but also table manners, dinning atmospheres as well as the combination of literature and music with eating and drinking. Another thing unique about Mr Hui is that he is a most humorous figure that uses to amuse various different kinds of audience very much, hence this seminar.