Banquets have a long history dating back to ancient times. In the 16th century, banquets evolved from a formal meal to also include entertainment and socializing in separate rooms. Over time, banquets grew more intimate and varied in location. Today, banquets serve many purposes from business meetings to celebrations and are no longer confined just to formal meals but can occur at any time. Large banquets and formal dinners have also become popular events outside of conferences and conventions as a way to celebrate films, TV shows, and bring fans together for socializing. These non-convention banquets have grown in popularity and shown that successful formal gatherings no longer need to be tied specifically to conferences or conventions.

1. Introduction of Banquet
History
The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast, and
Mead halls). In the 16th century, a banquet was very different from our modern
perception and stems from the medieval '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 17th century ‘void’ would be replaced with the
French ‘dessert’). During the 16th century, guests would no longer stand in the
great chamber whilst the table was cleared and the room prepared for
entertainment, but would retire to the parlour or banqueting room. As the idea
of banqueting developed, it could take place at any time during the day and have
much more in common with the later practice of taking tea. Banqueting rooms
varied greatly from house to house, but were generally on an intimate scale
either in a garden room or inside such as the small banqueting turrets in
Longleat House.
A banquet is a large meal or feast, complete with main courses and desserts. It
usually serves a purposesuch as a charitable gathering, a ceremony, or
a celebration, and is often preceded or followed by speeches in honour of
someone. Banquet is a large catering activity department where food &
beverage are served for pre-arranged number of peoples on pre-fixed date &
time agreed menu & price. (by F&B food Blog)
EGYPTIAN
In ancient Egypt you are determined on how much you eat as where you are in
society. Rich egyptians usually held banquets. At Egyptian Banquets there are
plenty of rich dishes. The meats what are served are, Beef, seldom, lamb, goat,
pig, antelope, gazelle, hyenas, crocodile, hippo, geese, pigeons and fish. Salads,
fruits and other dishes as well. Beer and wine is available to. Baklava, basbousa
and bbouzatare 3 desserts. Entertainment is provided all through the night by
jugglers, clowns, musicians and dancers.

2. Overall, there is an archaeological debate of when feasting began.
Archaeologist, Brian Hayden, argues that feasts were an important event
because the surplus of food that resulted into feasts turned into social and
political ties and a competition in order to display one's own wealth. During
these feasts, luxury foods were offered to their guest. What these luxury goods
were are still up to debate. However, Hayden argues that animal meat and rice
are some of these luxury goods due to the fact that they were domesticated
despite their difficulty in doing so.[2] The term banquet, however, termed from a
different time period.
The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast,
and Mead halls). In the 16th century, a banquet was very different from our
modern perception and stems from the medieval '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 17th century ‘void’ would be replaced
with the French ‘dessert’.)During the 16th century, guests would no longer
stand in the great chamber whilst the table was cleared and the room prepared
for entertainment, but would retire to the parlour or banqueting room.
As the idea of banqueting developed, it could take place at any time during the
day and have much more in common with the later practice of taking tea.
Banqueting rooms varied greatly from house to house, but were generally on an
intimate scale, either in a garden room or inside such as the small banqueting
turrets in Longleat House.
Chinese banquet for a birthday celebration
An English menu card for the household of Col. Bisse-Challoner, c. 1838-1860.
Today, banquets serve many purposes from training sessions, to formal business
dinners. Business banquets are a popular way to strengthen bonds between
businessmen and their partners. It is common that a banquet is organized at the
end of an academic conference. Aluau is one variety of banquet originally used
in Hawaii. The Nei Mongol provincial government in China levies a tax on
banquets.

3. A BANQUET FIT FOR A KING
Since the first Science Fiction convention took place, there would have always
been the traditional convention banquet, a formal dinner for the con attendeess
to dress up appropriately and enjoy the atmosphere associated with these special
nights. Some conventions chooseto hold these occasions at a local Pancake
Parlour or Spaghetti Tree restaurant, making bookings sometimes for up to 60
people or more to save the inconvenience of actually having to organise one
themselves. Other conventions use their hotels catering facility to look after
these events. Yet no matter how it is done though, it is a commonly accepted
practice that the banquet is as much a part of convention tradition as the
masquerade, opening ceremony and panels in the programme.
In 1987 one personchanged the whole conceptof convention banquets forever.
Shane Morrissey single handedly organised a convention style formal banquet,
without the convention. The event was the infamous Star Wars 10th
Anniversary Celebration, and it was the first non-convention banquet held in
Victoria and possibly even Australia. This one successfulevent showed people
that a very popular and successfuldinner dance could be held without the need
of staging a con. Since then, a number of these dinners have sprung up: The St
Valentine's Day Feasts and the Annual Sci-Fi dinner dances are just two
examples of formal banquets that are not directly related with any convention.
Following from the Star Wars 10th, the next non-convention banquet to come
along was the Winter Palace Masked Ball in 1989. This was a combined Star
Walking and TrekconIV event held at the Royal Parade Motor Inn Parkville.
Over 70 people turned up for the night and it truly marked the start of the
banquet surge which took off after that. Like the Star Wars 10th, the Winter
Palace Masked Ball had great atmosphere, a number of wonderful and varied
costumes and proved that these banquets were becoming very popular within
fandom. They were also very good fundraisers for the organisers (which was a
good incentive to hold them). Actual convention banquets were starting to look
rather dull in comparison to these special events.

4. The main problem with the official conbanquets was that the organisers often
took little interest in how they were held as their immediate attention was
focused on the running of the con. It was soondiscovered that a way around this
was to have someone else run the banquet for them, the obvious advantage
being that the pressure of organising the event was lifted from them and yet the
convention would still be looked upon as being very successfulwith a full on
banquet as part of the programming. Trekcon IV had Star Walking run the
Empire Strikes Back 10th Anniversary Celebration banquet at their convention
in 1990. The result was a great success for all concerned, with the banquet
exceeding all expectations by having an attendance of 140 people, which
ironically was more than the convention's entire membership.
By now, these banquets were receiving more attention from potential
convention organisers who could see the financial benefit of staging a special
dinner dance as a means of raising revenue, thus more and more started to
appear. Aside from the Empire 10th, 1990 saw the first of two Ambassador's
Banquets take the stand, being held at the Richmond Town Hall, this event
featured live music played by Greg Franklin and his band. The night had about
40-50 attendees, but what made the event memorable (for the wrong reasons)
was the catering. The organisers attempted to be a little different in the type of
food they served, so they enlisted the assistance of the SCA (the medieval
society) and they decided to give the feast a very special touch. The problem
was, Sci-Fi fans were not accustomed to the kind of food they were offering,
such as two types of soup which both were served cold and various other spicy
and unusual dishes, which people found hard to get into. This put a sour note on
the event and subsequently the attendance for the second banquet was
considerably lower (even though the catering was done by the hotel: The New
Melbourne Inn). Later in 1990, the most poorly attended and unsuccessful
banquet ever held took place at the Royal Parade Motor Inn, being called a
Special Dinner Ball of sorts, the event which was badly promoted attracted no
more than 18 people (including the committee). Needless to say, it went to show
that although special non-convention banquets were becoming all the rage, they
could still fail if not advertised properly.
In 1991 the first of the St Valentines Day Feasts was held, a joint venture
between Star Walking and Suncon (inspired by some fandom ladies who were
seeking a more romantic form of dinner dance). This was a reasonably good
night, with a about 50-60 attendees (a number which has now becomean

5. average for this event). 1991 also saw the first banquet where a fandom
personality was "roasted" (based on the idea used for celebrities in the US) The
Shane Morrissey Roastwas unique in its idea as tales of Shane's exploits in
fandom were told for all to hear, it attracted about 40-45 people and is still the
only banquet to have used the "roasting" concept. This year also saw the
Raiders of the Lost Ark 10th Anniversary Celebrations, another Star Walking
event, this time it was held as the banquet of Victoricon, this event attracted
around 70-80 people and featured two live acts (The Android Sisters and Pam
Rendell) as a main attraction. As far as official convention banquets went,
Concave II had their own desert only banquet. this was a top night with many of
us gutses pigging out on the large variety of desert courses offered.
1992 saw the only banquet ever devoted to Star Trek. The First Annual Sci-Fi
Ball had the celebration of the Star Trek 25th Anniversary as its sub-title. This
was a very well attended night with around 80 people going, the costumes were
many and varied and the atmosphere very positive, it was the first (and so far
only) Star Trek banquet held in Victoria. The second St Valentine's Day Ball's
was held by Red Squadron, which proved to be a very good night, it was the
first time specific ideas were used in the music, which intended to get couples
together to dance, and it also saw the first and last premiere of The Elvis
Brothers live performance. A week prior to that event was the Roman Feast held
by Radicon, which was aimed at both the Sci-Fi and SCA market, reports on the
event were varied, although the SCA side seemed to have been quite successful,
however both this event and the St Valentines Ball suffered attendance losses
due to the one week span between them. Later that year, Star Walking held The
Addams Family Gathering, this was the first banquet ever to be entirely catered
for by the organisers, they cooked and prepared all their own food with no
outside help. This event attracted around 80-90 people of which around 98%
came dressed for the occasion, the event was very successfulwith attendances
from all walks of fandom, the only down point being the poorsound volume of
the dance music which fought to be heard amongst the chatter.
The Second Annual Sci-Fi Ball was held this time by Radiconas part of the
Conjunction 3 programme, with the theme of Cartoons and Comics, this event
attracted around 70-80 people and featured a live magician act and the last

6. performance by two of the acclaimed Android Sisters. The night was successful
although a lack of actual animated inspired costumes was evident.
Fandom’s largest attended banquet tookplace in 1993, the Return of the Jedi
10th Anniversary Celebration attracted 142 people beating the previous record
of 140 held by The Empire Strikes Back 10th. Being the official banquet of Star
Walking Inc. The Second Convention, this was classed as a very special night,
so little expense was spared in its presentation. This event featured the highly
praised Jedi mock wedding ceremony as well as a memorable lighting display
and has since been hailed as Star Walking's, and fandoms, most spectacular
banquet ever. The third St Valentines Day Ball was also hosted by Star Walking
as part of the Starfest programme, being held in the cavernous World Congress
Centre, this event attracted around 50 people, and was a successfulnight
although the seemingly miles of open spacedid give the banquet a less cosy
feel. Convention organisers had now long since discovered that a banquet held
sometime before a convention made a good fundraiser, this prompted
Constantinople to host the 3rd Annual Sci-Fi Ball with the theme of Cats in
Science Fiction. The event was attended by around 45-50 people and by most
reports was about average in quality. By now just about every large club or
convention had held at least one independent convention style banquet. The last
organisation to have one was the DoctorWho Club, they held their Who's 30 at
the Melbourne Town Hall late last year, the night was well attended but it was
very evident from the outset that the lack of experience by the organisers was
going to let the night slip somewhat. Fans who were regular banquet attendees
noted that it was poorly organised with many of the details that need to be
addressed in a banquet simply being overlooked, this was a shame as the
expectations were high.
The 1994 Fourth Annual St Valentines Dinner Dance was held recently by
Threads, this was yet another successfulValentines Day banquet with many
new faces joining in on the festivities for the first time, the only major snag the
event had was the programming not being strictly aheared to, subsequently the

7. night finished half an hour early and many hours of recorded dance music never
got aired. The night did have three live performing acts though, Pam Rendell,
Darren Reid and Katharine Shade, with the Shade Quartet plus Brett Jones
playing some wonderful ambient background music throughout the evening.
As you can see, fandom has a rather full history of these events, with future
banquets already in the works, Gallifrey is planning to host the 5th Annual St
Valentines Day Ball next year and Star Walking is conducting the 4th Annual
Sci-Fi Ball with a theme of "They Came From Outer Space" later this year.
Admittedly there are those who believe all the uniqueness of non convention
banquets have now lost their attraction, Once there was only one or two making
them a very "special" night out, now they seem to be everywhere. People are
being very selective in their choices, and with a going price of around $35 to
$40 each, they can becomevery expensive night's to attend. However one thing
is for sure, the non convention banquet has come a long way since Shane
Morrissey's inspirational Star Wars 10th and is definitely here to stay. It has
been through events like these that Victorian fandom has been able to soar far
ahead of the other states in being the most active of Science Fiction fandom
communities in the country, and for that reason alone, should be continued and
looked forward upon as being something special we can all enjoy.
The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast, and
Mead halls). In the 16th century, a banquet was very different from our modern
perception and stems from the medieval '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 17th century ‘void’ would be replaced with the
French ‘dessert’).

8. During the 16th century, guests would no longer stand in the great chamber
whilst the table was cleared and the room prepared for entertainment, but would
retire to the parlour or banqueting room. As the idea of banqueting developed, it
could take place at any time during the day and have much more in common
with the later practice of taking tea. Banqueting rooms varied greatly from
house to house, but were generally on an intimate scale either in a garden room
or inside suchas the small banqueting turrets in Longleat House.
A banquet is a large meal or feast, complete with main courses and desserts. It
usually serves a purposesuch as a charitable gathering, a ceremony, or
a celebration, and is often preceded or followed by speeches in honour of
someone. Banquet is a large catering activity department where food &
beverage are served for pre-arranged number of peoples on pre-fixed date &
time agreed menu & price.
1. Benefits Of a Banquet Hall
2. If you are looking to host a social event, regardless of what kind of
event it is you should definitely look for a banquet hall rather than
hosting it in your house or around it. There are many reasons why you
should hire a banquet hall rather than hosting it at your house. Following
are some of the benefits of hosting an event in a banquet hall:

9. 3. If you host the event in your house you will be left with a lot of
cleaning up to do after the event, no matter how well organized the event
is or was, there will always be cleaning up to do. You might even have to
hire professional cleaning services once the event is over and spend some
money, so why not just hire a decent banquet hall for that money and let
the professionals take care of it and you can just enjoy the event without
any sortof extra work
.
4. In addition to this, banquet halls also provide some sortof furniture,
even if there is not the complete furniture there will at least be tables and
chairs. There are banquet halls that offer different packages that have
furniture and some decorations too. If you have all these items at you
house they will never be enough so you will also have to pay for furniture
in case you hostthe event at your place, so there is another reason to
spend the same money on a banquet hall.
5. It will also free you of having to arrange any tables and chairs or even
looking after them, so they do not get damaged. If you are hire banquet,
they will take care of everything for you
.
6. There can be another issue, which most people don’tthink about and
that is the insurance. When there are number of people at your place,
there are chances that someone might get hurt and sue you for the bills. In
cases such as these, many people have had to bear big losses for no fault
of their own.
. Banquet halls have high insurance limits, so even if someone ends up
getting hurt for some reason they have it well covered. They are more
likely to have lawyers too, to deal with the whole situation.

10. 8. Contrary to popular belief, hiring a banquet hall can be more cost-
effective than holding the event at your place. If you have not thought
about it earlier, it is high time you start doing it now and decide for
yourself.
9. Thank you for reading this presentation. All pictures are taken from
great Bensalem Township Country Club. They have the bestBanquets for
Weddings and other events or Parties with large size of Golf Club for
more information about Bensalem Township Country Club feels free to
visit –
Banquet:An Important Branch Of Catering
 Informal
 Semi-Formal

11.  Formal
Banquet:Revenue Generating Department
 Acts as a backbone, thus is considered as a big business.
 Diverse and colourful activity engulfing different branches.
 Part of F & B equipped with push secretarial office.
 Banquet Sale is an art, so is revenue generation.
Type Of Banquet Functions
 State Banquets, Formal Lunch/Dinner.
 Reception
 Buffets
 Lunch/Dinner meeting

12.  Conference & Convention
 Special Events
 Traditional Events
 Theme Banquets
 OutdoorCatering
 Type Of Banquets
Informal
 Freedom to:
 Sit
 Roam
 Eat
 Found Generally For:

13.  Marriage Parties
 Get Togethers
 Festivals
 Other Celebrations
 Guests may take as much time as they want.
 Types of service:
 Floating
 Buffet
Semi Formal
 Only for people given priority
 Generally seen in:
 Institutional Function
 Annual Day Function
 Honoured Parties
 Seperate table for Chief Guests.
 No Discrimination for other guest.
Formal

14.  Generally Seen in:
 Raising Day
 Flag Day
 Victory Celebration
 National Days
 In Honour of Foreign Dignitaries
 Seating Strictly according to protocol.
 Table Laid perpendicular to top table.
 People near top table most important
 Propersilver service.
Heirarchy & Banquet Staffing
Organisation Chart

15. Staff requirement
This is governed by:
 1 waiter for serving 6-8 covers.
 1 wine waiter for serving 20 persons.
 1 head waiter per 10 waiters.

16. Banquet Staff
 The Sales Administration Manager for group of company of hotels
 Banquet Manager
 Secretary
 Banquet Head Waiter
 Dispense Barman
 Banquet Head Wine Waiter
 Permanent Working Staff
 Casual Staff
 Porters
 Banquet Wine Waiter
Banquet Setup
 Seating Arrangement Plan:
 Full moon
 Half moon
 U shaped

17.  T shaped
 Classroom setup
 Theatre setup
 Boardroom setup
 Tabling:
The type of table plan depends upon the following:
 Organiser’s wishes
 Nature Of Function
 Size & shape of the room where the function is to be held
 Number of covers
 Spacing
Table Capacity
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
 Need more than 10 at a round table?

18. This is how many will fit comfortably.
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)
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)
Standard Banquet Table Height
Standard table height is 29"-30".
All of our folding tables are 29" or 30" in height, UNLESS otherwise noted.
Standard Banquet Table Width (for rectangular tables)
For banquet dinners and other functions when people will sit on both sides of
the table, 30" is the most common table width.
Wood tables are also available special order in 36" width. These are not
commonly ordered, because most event planners need to utilize their space
efficiently.

19. SpaceEfficiency & Table Placement
If aligning 8 foot banquet tables end to end, you may add 1 chair for each
"joint" on each side. (See picture to right) This should only be done if spaceis
limited.
In order to maximize the amount of round banquet tables you can fit in a room,
place them as illustrated in the picture to the right. Diagonal placement is more
spaceefficient than lateral rows.

20. Classic Banquet Style Placement
Classic banquet style table placement consistof long rows of rectangle banquet
tables with seats on both sides. This setup will allow for the most seats in a
room. Notice in the picture to the right an extra person is added at the "joint" of
each table. The setup allows for a head table to be placed at the front of the
room, like shown in the illustration.

21. Banquet Round Style
The picture to the right illustrates banquet style with round
tables. Notice the rows are off center in order to maximize
seating.

22. Conference Style
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.

23. The illustration to the right is setup for 22 people. 4 30x96
tables are used, and it utilizes 1 extra chair at the "joint" of the
tables.
Hollow Square
Hollow square setup is much like conference style,
except the inside of the square is hollow. The
illustration to the right shows a hollow square setup for
50 people using 10 30x96 tables. Dimensions are 21 ft
x 24 foot.

24. U Shaped Setup w/ Serpentine Tables
The U Shaped diagram to the right utilizes serpentine
tables at the corners. The diagram is setup for 26 people.
It uses 8 8 foot tables, and 2 serpentine tables.

25. U Shaped w/ Head Table Inside U
You may also place the head table inside the legs of the
"U" like shown in the picture to the right. This table
placement adds 3 seats to the head table.

26. U Shaped Plus
The U shaped plus style can be used when space is
limited. Chairs are placed in the "hollow" part of the U.
This is takes away some of the advantages of the hollow
part of the U.IMPORTANT! In order to setup like this, you
need to have either the head table inside the "U" or more
than 2 8 foot tables for the head table. Otherwise there
will not be enough room for the chairs inside the "U".

27. Theatre Style Setup
Theatre style banquet setup is the most space saving
design. If your event is a speech or lecture, this is the
setup for you. You may administer this setup for watching
films, or performances. Banquet chairs are faced towards
the head table in front of the room
.

28. Classroom Style Setup
The classroom style setup is great for orientations or any
other presentation when the guest will need to be
writing/eating while observing. Our seminar tables are
most suitable for saving space with this setup. Seminar
tables have a smaller width than standard banquet tables.

29. V Shaped Setup
V shaped setup is much like classroom style, except for
the tables are tilted toward the speaker.

30. 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.

31. Herringbone "Fishbone" Style Setup
Herringbone style setup is for dinners that will involve a
speaker. The alignment of the tables allows for most
guests to be comfortable while facing the speaker. The
tables are turned at an angle toward the head/speaker's
table. Chairs are placed on both sides of the tables. If

32. using your standard 8 foot banquet tables, it is
recommended to place 3 chairs on each side due to some
guest wanting to turn their chair a little more. Placing 4
chairs on each side is perfectly fine if need be.
Semi Circle
Semi circle setup is great for meeting when interaction is
needed with the speaker.The setup to the right is an
illustration of semi circle setup using 8 foot rectangle
tables. The tables have seats only on 1 side. There is a
head table, or podium at the front of the open part of the
circle. The illustration is a semi circle diagram for 48
people, and uses 12 8 foot tables.

33. Circle Style
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.

34. Sit-down Service

35. With sit-down service, your banquet guests receive their food at their seats.
Typically, you offer a choice of entrees, such as a beef, chicken, fish or
vegetarian dinner and have attendees make selections ahead of time.
This requires extra work in the planning stages of the event as you will need to
keep track of not only who is attending, but who has made dinner selections and
what those dinner selections were. Banquet hosts often opt for sit-down service
despite the added planning because it is generally considered the most elegant
of service types, explains Peggy Postin the "Emily Post's Wedding Planner."
Sit-down service is generally the most expensive type of banquet dining.
Waiter with champagne (David De Lossy/Photodisc/GettyImages)
Buffet Service

36. A long line of hot and cold foods placed along one or more tables is the main
characteristic of buffet service. Guests form one or two lines and walk alongside
the buffet table, choosing what food they wish to eat. Some buffets have
waitstaff explain what each dish is and serve portions directly onto guests'
plates. Other buffets are strictly self-serve or combine self-service with a few
staff-served choices, such as carved beef or turkey.
Buffet service is generally regarded as less elegant than seated service since
guests are required to at least go and get their meals on their own, according to
"Emily Post's Wedding Planner." The costis typically lower for a buffet meal,
however, and it often allows for a greater number of meal choices for picky
attendees. No advance planning is required for a buffet service beyond selecting
the items to be served and providing the banquet facility with a final number of
guests.

37. Desert buffet (Jacob Wackerhausen/iStock/Getty Images)
 Birthday Caterer Hadapsar
Arrangement for Birthday Parties Wedding Anniversaries, Receptions
Station Service

38. Station service is a modified form of buffet service, and typically costs
somewhere between the price of a buffet and a sit-down meal. At a station
service banquet, small tables are set up around the banquet room. Each station
features a different kind of food and is typically staffed by a banquet server who
keeps the food replenished and, in some cases, prepares or serves it. Stations
may include an omelet station at a breakfast banquet, a sushi bar or a table filled
with cheeses and charcuterie.
Station service encourages guests to move about the room and mingle with
other attendees, while still having tables available for guests to return to and
enjoy their meals during a scheduled dinner hour. Like buffet service, stations
require minimal planning, but becausethey are less common than other types of
banquets, often maintain a more elegant feel than a traditional buffet, reports
"Emily Post's Wedding Planner."

39. Omelet station (MosayMay/iStock/Getty Images)
Passed-tray Service
Passed-tray service typically occurs in lieu of a traditional meal. With this type
of service, the waitstaff circulates through the banquet room with finger foods
on large platters. The servers approachguests and offer food and a napkin. The
service typically operates continuously for a block of time, and a full meal may
not be served.
Passed-tray service

40. Passed-tray service encourages conversation and is typically considered more
elegant than a buffet, according to "Emily Post's WeddingPlanner." The costof
a passed-tray event varies based upon the types of foods you select and how
long you wish for the service to continue and may or may not be more
expensive than a buffet. Some guests expect to eat a meal at a banquet,
however, and may feel disappointed if only passed-trays are offered.
Laying Of Cloth:
 Cloth should be without crease
 It should be clean and spotless
 Fall of the cloth should be equal from all sides
 Cloth should not be torn or ash-burnt
 All cloths should have same fall & pattern

41.  Size of cloth – 4 X 2 m
 Banquet Equipment
 LINEN
 Table linen
 Laundry
 Table skirting
 Paper napkin
 TABLE WARE
 Flatware
 Holloware
 All required crockery & cutlery
 Glasses
 BUFFETS
 Chaffing dish
 Burners
 Carving station
 Display stand
 Platters
 Lighting
 Plants

42.  Serving tool
Find everything you need to create a dazzling buffet. From display stands to
serving dishes and utensils, these products will enhance the buffet and truly
elevate your craft.
Serving Utensils serving trays display stand
Serving bowls chafing dishes disposable catering tray
Popular Catering Items

43. From food carriers to beverage dispensers, there are some things that a caterer
simply cannot do without. Shop for essential items that keep your business
running smoothly.
Food carriers fountain place card holder

Beverage Dispensers

44. 
Disposable Plastic Stemware
Everything a Caterer Needs
A caterer needs an ample stockof dinnerware, disposable and party supplies,
food transport products and display items. In the right hands they help form the
perfect event.

Catering Buffet Supplies


45. Catering Storage & Transport

Food Warmers, Serving Dishes & Signs

Beverage Station

Catering Dinnerware

46. Banquet Buffet setup:
The hotel offers different kinds of buffets. Each hotel/outlet category has a
number of buffet set-ups to choose from according to the budget and selection
of dishes.
Buffets must be rigorously set up according to the pre-established layouts. Any
buffet set-up must fulfill the following requirements :
 Efficient for both guest service and replenishment.
 Layout and decoration attractive for the customer.
 Adequate lighting, with colors if required.
 Sufficient power points for connecting all the required electrical
appliances.
 Sufficient quantity of alternative heating fuel, e.g., gas, and adequate
corresponding safety features.

47.  The buffet service shall be similar to that applied in the restaurant
procedure.
 The buffet shall be ready 15 minutes before the starting time indicated on
the BEO.
Maintain Buffets:-
Keep hot items hot:
 If there is less than one quarter of an inch of water in the liners of hot
chafing dishes, user a pitcher of water to refill the liners.
 If the chafing dishes are heated by canned, gel type fuel then make sure
the cans stay lit, and replace them when they become empty.
 Replace lid on serving dishes when guests are not in the buffet line.
Keep cold items cold:
 Use pitchers to add ice to the buffet as needed to keep the containers
holding cold items surrounded by ice.
 Remove ice that gets into the food containers and replace any items that
become waterlogged.
Refill Food and water:

48.  When a container is less than one-quarter full get a full container from the
kitchen.
 Remove the old container and replace it with the full one. Do not
combine food from the old and new containers.
 Bring the old container the kitchen and give it to the appropriate person.
 Place enough drinking water glasses filled at all time.
Maintain service ware:
 Restock dishes when there are fewer than ten dishes in a stack. Never let
a stack get below five dishes.
 Make sure each container has an appropriate serving utensil.
 Return serving utensils to the correct containers.
 Replace utensils that fall on the floor with clean utensils from the kitchen.
 Use a damp, food-safe cleaning cloth to wipe spills on the buffet table.

49.  Chairs
 Stackable
 Transportable
 Stable and sterdy
 Suitable upholstery

50. Sequence Of Service
Courtesy is one of the most essential aspects ofrestaurant service, so is a degree
of formality, especially in up market operations. Efforts must be made to ensure
a relaxed and welcoming atmosphere with a warm, friendly and efficient service
provided with politeness. Sequence of service is referred to as the order in
which a waiter provides service to guests from the time the guest enters the
restaurant to the time he leaves the restaurant. Preparation to deliver satisfied
service begins before the guest steps into the restaurant with activities like
ménage, handling reservation, allocation of table. Once the guest arrives in the
restaurant there is a certain sequence that is followed to make his/ her meal
experience pleasant
 Role Of Banquet Manager
 Importance of Menu and Number of pax
 Supervision Of Service
 Allocation Of duties
 Modes Of Service
 Silver Service
 Self / Buffet Service

51. Sequence
Welcome Drinks
Snacks & other appetizers
Soup Service
Main course buffet/Self Service
Sweets / Desserts
Coffee / Tea

52. The Menu
 Separate food & bar menu
 Different menu for different occasions
 Varied choice of menu
 Ease of service
 Seasonal variation

53. Banquet Planning
The Banquet Manager must keep in mind the following considerations :
 Brief the banquet staff together with the chef, if possible.
 The order of service should be outlined clearly
 Chef should explain the menu to F & B personnel.
Planning For A Formal Dinner
 ‘Top Table’ must be identified
 Espirit de Corps to be inculcated
 Appropriate work force – job fit
 Accomplishment of order taking
 Exercise control on dockets
 Provision for unexpected guests
Beverage Service
 A Limited Bar
 An Open Bar
 A Straight Bar
 Guest preselects the table wine
 Any other specifications

54. Buffet Dinner
 Make things easy to serve
 Plenty of cutlery available
 Properarrangement of buffets as per number of pax
 Sufficient room for guests to queue
 Serve two-third of the food and replenish
Banquet Sales
 Identify target market
 Track the events to be held
 Good relations with CIPs and VIPs
 Staff should go on calling
 Staff should be well versed with the products
Significant SourceOf Profit
Banquets:An Important SourceOf Profit
 Catering to prestigious parties
 Leads to local publicity
 Valuable mention in local media
 Cultivate a reputation for quality & service
 Steady stream of business in future

55. Banquets & Buffets:A Certain Volume Business
 Income & other costs are known in advance
 Guaranteed group business
 Costof the event can be mentioned and predicted

56. Principle Types Of Banquets
 For Small Parties:
 Restaurant & part of restaurant can be used
 Preset menu & time
 Easy to arrange
 Generates good profit for restaurant
 For Dining Clubs & Service Organisations:
 Club may be formed of:
a) Patrons with common interest
b) Regular Customers
 Meal service for Service Clubs
 Cocktail Parties:
 Service of drinks to a group of people
 Most commonly requested function
 May be elaborate or limited
 ProductLaunches:
 Elaborate and expensive lunch or low-key sales presentation either
 Shows & Special Events:
 Special events organised by the hotel, club or restaurant
 Conference & Incentive Tours:

57.  Grown sectorof market requires well trained & well briefed staff
 Tour Meals:
 Arrangement for large tour groups
 Standard A La Carte service
 Theme Buffets:
 May offer food native to the particular country or style
 Showmanship combined with F & B service
 Food as entertainment
 Weddings:
 Planning done well in advance
 A unique event
 Outside Catering:
 Demanding & challenging job
 Includes outdoorcatering
Buffet breakfast is very popular in large hotels today, served mainly in the
coffee shop.

58. The buffet breakfast as comparatively new development in breakfast service in
India offers most of the dishes in an American breakfast along with Indian
breakfast options. Some of the dishes like the eggs, sausages etc are mostly
served to add value. The spread is extensive with a large choice of dishes
usually segregated into different sections like the juice dispensers, the cereal
dispensers, the bread section, the hot beverages area etc.
Advantages: This adds eye appeal and helps to spread the guests. Many hotels
offer the buffet breakfast complimentary with the room tariff – this
encourages the guest to come down to the coffee shop for their breakfast
thereby reducing the rush in the room service.
Functions of a control system: A good control system is put in place
essentially to check areas where selling of food and beverage takes
places.
A good control system essentially should be simple for the staff to
operate and there should be enough points of counter check so that, errors
may be nullified and highlighted by departments like controls, accounts
etc.
The following are the main functions of a good control system:
1. Controls should begin from where the raw materials enter the
establishment ie., purchases and storing.
2. The system should ensure minimum pilferage at all stages of food-
purchasing- receiving-storing-issuing-preparation-selling.
Room service is an integral part of the modern food and beverage service
operations in hotels. Luxury hotels offer all day meals through, in room
dining services with a dedicated work force working in shifts.
Room service is a captive service and its revenue is dependent on
occupancy levels. Also it is staff intensive and involves high overhead
costs. Invariably therefore, hotels charge extra for in room service.
However, early morning tea remains a domain of room service
operations. Similarly invalid guests, elderly guests and long staying
guests often prefer room service over restaurant service. Hence, room

59. service can never actually be wished away although it is staff intensive
and not as much a profit centre as compared to other F&B outlets like
restaurants, bar or banquets.
Banquets are arranged of a comparatively large gathering of guest
usually a minimum of 15 persons
Conferences, symposiums, conclaves, birthday parties, cocktail parties
held in exclusive halls are all examples of banquet functions
The success of a banquet is largely dependent on planning the event.
Fork Buffet: A fork buffet is a meal which can be eaten standing with a
plate in one hand and a fork in the other. These are most suited to
modern conference halls where space is a restraint. Fork buffets is ideally
suited for service formal banquets and are today the most popularly used
buffets especially for the day conferences.
Finger Buffet: As the name suggests finger buffets are the most informal
type of buffet. They are most suited to guests who are standing, dancing
or mingling with one another. Generally snacks are served on a finger
buffet. Food offered can be eaten without cutlery. Mostly foods
presented are bit size.
Banquets can be an area of high profit. There are many reasons people might plan a
banquet, such as award dinners, work functions and wedding receptions. In order to be
a successful, high-volume, high-profit business, you have to provide a good service
and carefully manage your costs.
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Up-Selling
Different types of events require different menus. Have a selectionof courses
available to choose from that allows you to meet the demands of those with money to
spend. Drinks, especially bar drinks, should be an additional cost that customers can
choose to add on. Alcohol isn't free and you're losing money if you're not charging for
it. Offer additional perks like a projector, a dance floor or decorations at an extra cost.

60. Marketing
You need a website explaining what you do and offering information on pricing and
menu options. Also consider social media -- it can work as free advertising and help
get your name to potential customers. If your banquet business is a part of another
business like a restaurant or hotel, do in-house marketing.
Reputation
Your reputation can carry you in this industry. If someone has a great experience with
you, they'll tell all of their friends and then when their friend has an experience they'll
likely give you a ring. That means quality and service should be your top priority. Use
fresh ingredients and focus on making incredible food that people will remember.
Budget
Make a budget for each event and stick to it. Cost out your ingredients ahead of time
and make a shopping list so you don't buy more than you need. It's good to have a
little extra on hand, but too much can really add up. Also budget labor. Think about
the size of the event, the demands, and how many staffers you will need. Keep a log
so you can look back and see what's worked in the past. You can also lower costs by
shopping around for suppliers or asking for bulk discounts.
Conclusion

61. Employed by a catering service or a hotel, banquet servers are roaming non-
standard waiters and waitresses. In a typical restaurant setting, the wait staff
will have tables they are assigned to cover, but banquet servers are
responsible for accommodating all guests at a function while circulating the
room. Anticipating the needs of the guests and responding politely to their
requests are common required tasks.
Banquet servers set up for events, carry trays, serve guests and clean up at the
event's conclusion. Set up can include putting out tablecloths and place
settings, arranging table placement and putting up a buffet.
A banquet server's duties during the event can vary based on the situation,
but, in general, they must be able to focus on the job while staying on their
feet and moving about freely, which can include bending, climbing stairs and
carrying items weighing 25-50 pounds. Good communication is important, as
is being able to follow directions efficiently and meeting the physical
demands of the job.
A positive attitude while on the job is also essential.

62. Banquet servers must adhere to health and safety standards at all times, even
when closing down at the end of the event, which may include breaking
down the table set up and taking tablecloths and linens to the laundry.