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Banquets
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- 2. History Banquet means sumptous feast Itsderived 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 ideaof 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 offoodways 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 Thethree 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 Pasterieswith 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 besttoast 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 andconfections 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 al 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 petitpois german asparagus ENTREMETS fromage fruits golde au champagne pudding diplomante flombiere aux framboise
- 11. private parties(we cordiallyinvite you to share our wedding day with us )
- 12. ENTREES roast breast ofchicken 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 swedishmeatballs chicken marsala stir fry vegetable ratatouille crepes chicken etouffee stew of wild mushrooms with fresh thyme and polenta
- 14. DESSERTS fruit tarte chocolate dippedfruit 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 LACARTE 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 chickenlime 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 withcrispy 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 breastof 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 ofchilean 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 andcream 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 beheld 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 ofhaving 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 Independentbanquet - 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 andtime 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 ofcash 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 successfulbanquet 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 • 18x 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 ofset up classroom fish bone round table standing cocktail hollow shape u - shape auditorium cluster buffet service theme traditional
- 31. V Shaped SetupV 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 • Thisstyle 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 styleis 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 styleis 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 isgreat 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.