a brief information about banquets

1. BANQUET

2. History
Banquet means sumptous
feast
Its derived from the french
word baunc meaning bench
Indian connotation can be
dawat , bhoj or wazwan
They are arrranged to cater
to large organizations or
consortium
It was introduced by the
egyptians , they were
celebrated and held in tombs

3.  The idea of banqueting is ancient
(Sellisternium,Belshazzar's
Feast,andMead halls)In
thesixteenth centurya banquet
was very different from our
modern perception and stems
from themedieval 'ceremony of
the void'. After dinner the guests
would stand and drink sweet
wine and
 spices while the table was
cleared, or ‘voided’ (Later in the
seventeenth century ‘void’
would bereplaced with the
French ‘dessert’). During the
sixteenth century, guests would
no longer stand
 in the great chamber whilst the
table was cleared and the room
prepared for entertainment,
butwould retire to the parlour or
banqueting room

4. •The history of foodways of the ancient greeks and romans provide rich
traditions in which AMERICAN & EUROPEAN societies have developed their
food preparation and service styles.
•Transformation of the menu to the 9 course format is a contemporay
menu which first occurred in PARIS in 1867.
•The contributions of THOMAS JEFFERSON brought about evolution in
banque
•Greek banqueting featured the HORS D'OEUVRE TROLLEY, on which were
served a number of dishes featuring small portions of different food items
such as GARLIC boiled and roasted, SEA URCHINS, COCKLES, STURGEON and
SWEET WINE.

5. medieval period menu
The three course menu outline , traditional to the
medieval period , contained as many as 25 dishes
per course , it then became the standard menu
planning in the 19th century

6. FIRST COURSE
Miniature Pasteries with cod liver or beef marrow
beef marrow fritters
eels in a thick spicy puree
large cuts of roast or boiled meat
saltwater fish
roast breams and darioles
sturgeon
jellies

7. second course
{the best toast that may be had }
bacon broth
meat tile
blancmange
sauteed chicken or veal in a spiced sauce of pounded crayfish tail,
almonds and toasted bread
kidney with fried onion
beef a la mode with white jelly
endive salad with ox tongue
beef stock aspic with me

8. THIRD COURSE
frumentry
vension
sweets and confections
spiced wine and wafers
lampreys with hot sauce
almond sponge
macaroon ( chocolate , vanilla , mango and mint )
lemon white coffee cake
nougat
tarte a la portugaise
dame blance

9. POTAGE
potage tortue a l anglaise
consomme printaniere royale
HORS D OEUVRES
canape a la russe
timbales a talleyrand
POISSONS
pommes de terre duchese
saumon sauce hollandaise
RELEVES
seile d agneau sauce menthe
filet de beouf a la richelieu
ENTREES
quail on a toast
roast wild goose with raspberry jelly
red head duck with confiture
oyster dressing
roast bear with cranberry sauce

10. ROTIS
canvas back duck
petit pois
german asparagus
ENTREMETS
fromage
fruits
golde au champagne
pudding diplomante
flombiere aux framboise

11. private parties(we cordially invite you to share our wedding day with us )

12. ENTREES
roast breast of chicken with
green peppercorn and brandy sauce
fresh herbs and zinfandel cream
seafood mousse stuffed shrimp
roast prime rib of beef with cracked pepper jus
broiled salmon with lobster caviar cream
sauteed medallions of veal with raspberry cream '
roast tenderloin of beef with brandied mushroom sauce
half chicken breast with teriyaki sesame glaze or three citrus glaze

13. CHAFING DISH SELECTIONS
swedish meatballs
chicken marsala
stir fry vegetable
ratatouille crepes
chicken etouffee
stew of wild mushrooms with fresh thyme and polenta

14. DESSERTS
fruit tarte
chocolate dipped fruit kebab
selection of miniture pastries
vanilla ice cream and strawberry sauce
dark chocolate or fruit mousse
chocolate yogurt dessert shell
gateau chocolate

15. LUNCHEON A LA CARTE SELECTIONS
THREE COURSE MINIMUM
APPETIZERS
smoked scottish salmon with simmered fingerling
potatoes and cucumber slaw
grilled asparagus with canadian bay shrimp in
vinaigrette
buffalo mozzarella and ripe tomatoes with basil , olive
oil and balsamic vinegar
fresh shrimp cocktail with avocado , fennel and a light
lime dressings
fresh couscous salad with assorted grilled vegetables
and light sherry vinaigrette

16. soups
wild mushrooms cappuccino
chicken lime soup with cliantro and cripsy tortilla
chips
lobster bisque with aged armagnac
chicken consomme with orzo pasta printaniere
chilled melon soup with beries and mint
tomato soup with basil and garlic croutons
cream of asparagus soup with chervil

17. salads
spinach salad with crispy pancetta , chopped eggs and
caramelized onion with grain mustard
mixed greens with goat cheese croutons and aged sherry
vinaigrettte
california greens , tomatoes , carrots with honey mustard
dressings
romaine with shaved romano , garlic croutons and caesar
dressings
japanese chopped vegetable salad with fried wanton
radicchio , bibb , watercress and frisee with toasted pecans
and raspberry vinaigrette

18. cold entrees
smoked breast of chicken with pear , toasted walnuts ,
gorgonzola cheese on a zesty orzo pasta salad
scallops , shrimps and lobster in a lemon shallot vinaigrette
with chilled vegetables
lighty cured smoked salmon medallion with creme fraiche
and french lentil salad
shrimp and roasted vegetables on fusilli , champagne
vinaigrette
poached salmon with artichokes , asparagus , white beans
and roasted red pepper coulis

19. HOT ENTREES
filet of chilean sea bass with lemon and caper beurre blanc
ahi tuna steak charred rare with thai spiced lentils
and mango chutney
herb crusted veal rib eye with sun dried tomates
and roasted shallots
grilled swordfish steak with roasted chilli salsa
breaded breast of chicken paillard with lemons and
herb butter
orange roughly grilled with bananas and
maacadamia nuts
salmon medallion coated with chinese mustard

20. DESSERTS
oreo cookie and cream in chocolate bird nest
lemon meringue torte with blackberry sauce
pecan fudge decadence with bourbon ice cream
baked chocolate flan with orange sauce and whipped
cream
chocolate cake pudding with banana macadamia ice cream
tiramisu with kalhua sauce

21. WHAT IS BANQUET ?
 A meal that has a menu which is preselected by the client for
all guests attending the event
 Usual occurs in a separate location from other existing hotel
guests
 Client may request special items ( such as color of table cloth ,
center pieces , different menu or cuisine etc ,)
 Can range from 10-100000 but depending on space of
avaliability

22.  can be held on the hotel premises indoor or outdoor
 the principles of serving in a banquet to a large group is same
as serving a small group
 the main profit earning generating department of the hotel.

23. clients reasons of having a
banquet
 Personal entertainments
 Business , meetings
 Celebrations such as weddings , birthdays etc
 Other organizations such as weekly meetings , inter
departmental meeting
 Allows the clients to inviote large group of people without
doing the planning , buying , cooking and serving food
 GUEST DOESNT NEED TO CLEAN OR CLEAR ANYTHING

24. legal considerations
 Independent banquet - registration is required thats being
regustered with
 Sales tax ( sales tax number is given )
 Income tax
 Food license
 Then every year you need to pay the income tax and the sales
tax depending upon your profit ratio
 The percentage of service tax is 5%
 The percentage of sales tax with beverage is 20 %
 If the annual turn over is more than 9 lacs you need to
register to income tax

25. BPO
 Date and time of the function
 Client details
 Type of function
 Location of function
 Fnb requirements
 Service methods
 Number of people attending
 Table plan
 Price charge

26. BPO
 Inclusive of cash bar and wines
 Provision of guests with special needs
 Contract requirements
 Overnight accomodations
 Security
 Audio and video requirements
 Seating plan
 Pick up and drop services required
 Liqour licenses
 Entertainment licenses
 VIP ROOM
 Changing room
 Photographer
 Floral decor
 Marketing
 Amentities placed TABLECLOTH

27. key to successful banquet
management
 the banquet manager must be responsible or amenable for
total event of the clients
 the manager is held accountable for everything or every
prospective happening in the banquets
 meetings or briefing have to conducted along with
department heads and the associates
 send the bpos to all the departments and coordinate
accordingly
 create duty roasters and work charts pre hosted a week
before the event of the banquets

28. • Round
• 30" Round Seat 2-3 People
• 36" Round Seat 4 People
• 42" Round Seat 5 People
• 48" Round Seat 6 People
• 54" Round Seat 7-8 People
• 60" Round Seat 8 People
• 66" Round Seat 9-10 People
• 72" Round Seat 10 People
Table Size
• Square
• 24" Square: 2 People
• 30" Square: 4 People
• 32" Square: 4 People
• 36" Square: 4 People
• 42" Square: 8 People
• 60" Square: 8-12 People (12 is a "little"
tight)

29. • Rectangular
• 18 x 60 Seminar Seat 2 (1 Sided)
• 18 x 72 Seminar Seat 3 (1 Sided)
• 18 x 96 Seminar Seat 4 (1 Sided)
• 30 x 48 inch Rectangles Seat 4 People
• 30 x 72 inch Rectangles Seat 6 People
• 30 x 96 inch Rectangles Seat 8 People
(Cap the ends to make 10)
• Table Size

30. Different types of set up
 classroom
 fish bone
 round table
 standing cocktail
 hollow shape
 u - shape
 auditorium
 cluster
 buffet service
 theme
 traditional

31. V Shaped Setup V shaped setup
is much like classroom style,
except for the tables are tilted
toward the speaker.Auditorium
Style Setup
Auditorium style setup is very
similar to theatre style. The chairs
in the outer area are angled
toward the speaker more so than
the inner
Different types of set up

32. Horse Shoe
• This style is very similar to U
Shape, however there are no
tables, only chairs arranged in an
open ended configuration with the
audience facing inwards.
• Negatives:
• Inefficient use of floor space, with
seating capacity reduced.
• Aisles are required to ensure
sufficient access and egress to
seating area.
• There is no provision for note
taking or consumption of plated
food and beverage.
• Popular for large meetings,
presentations, team briefings

33. • Circle style is much like semi
circle except the circle is
completely closed off. The
illustration to the right is for 96
people, and utilizes 24 8 foot
tables.
Hollow square setup is much
like conference style, except
the inside of the square is
hollow. The illustration shows
a hollow square setup for 50
people using 10 30x96 tables.
Dimensions are 21 ft x 24 foot.

34. Cocktail This style is unlike any
others with no chairs or tables. It is
literally standing space.
Negatives:
• Audience is standing with no
opportunity to sit and rest.
• Does not allow for note taking or
consumption of plated food and
beverage.
• Popular for cocktail parties,
weddings, Christmas parties and other
social events.
Cabaret This style is similar to
Banquet style, however there is an
open end, with the audience seated in
an arc facing forwards
Negatives:
• Inefficient use of floor space, with
seating capacity reduced.
• Popular with meetings such as training
sessions, awards nights and gala
dinners

35. Conference style is great for
critical thinking discussions. This is the
most productive setup when decisions
need to be made. You finally have the
board of directors all in one place, so
develop your action plan in great time.
Common setup includes 4 eight foot
tables. Conference style is NOT ideal
for groups of more than 30 people. For
groups of more than 30 and
discussion/interaction needs to be
made, U shaped is ideal.
Banquet style
The picture illustrates
banquet style with round
tables. Notice the rows are
off center in order to
maximize seating.