- Ancient Egyptian tombs were filled with food and depicted scenes of food preparation and dining customs according to social hierarchy. Greeks focused on food consumption rather than nutrition and dined lying down. Romans hosted extravagant banquets to impress guests with fine food, decor, and entertainment. - Through the Middle Ages, guilds controlled food production but an innkeeper challenged rules by offering choices to customers. The French Revolution abolished guilds. Modern catering involves both on-site and off-site food service for corporate events, weddings, and other private functions. Trends include interactive stations and global, seasonal, and vegetarian/vegan options.

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Started in Ancient Civilizations

3. HISTORY OF BANQUET AND CATERING
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EGYPT
 Filled their tombs with foodstuff for the
preparation in the next world
 Simultaneously covering the walls with
mural design to record food preparation styles
and table setting.

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Scenes depicted near the tombs
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5. • tomb scenes show people seated before tables
piled high with foods
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6. • Hierarchy:
• Important people placed closest to the host and
others arranged alongside them
• Seat color also depends on the rank
• Chairs for the most favored and mats for the less 4
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Greeks
• nutritional value was not regarded as
important
• guests would lie down on a specially designed
couch with one table at the middle
• focused on the consumption of food than
nutritional value
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Romans
• Roman elite private banquets as a kind of feast
for the senses, during which the host strove to
impress his guests with extravagant fare,
luxurious tableware, and diverse forms of
entertainment.
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10. • The dining room was one of the most
important reception spaces of the
residence
• high-quality decorative fixtures
• floor mosaics
• particularly sculptures and furniture
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12. • During Greek symposium, or male aristocratic
drinking party, which female attendees were
restricted to entertainers such as flute-girls and
dancers as well as courtesans
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14. Concept of 5th Century Roman Feast
• With a drink of wine and honey, to be followed
by fresh eggs , quarters of beef, mutton, and
pork, all highly seasoned with pepper, pickles,
caraway and poppy seeds, saffron, honey and
salt.
• Boar meat with apples, deer, hare and wild
buffalo.
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15. • Everything was tasted from grasshopper to
ostrich, from dormouse to wild boar.
• Guinea and truffles-Africa
• Rabbits-Spain
• Pheasants-Greece
• Peacocks-Asia
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17. Middle Ages
• 17th-18th Century
• Guilds had monopoly on special food items.
• An innkeeper, in order to serve meals to the
guests, had to get the various menu items from
those operations that were licensed to provide
them.
• Boulanger-began selling dishes which he referred
to as ‘restoratives’ (to restore)
• Boulanger challenged the rules of the guild by
providing choices for the customers.

18. • French Revolution effectively abolished
guilds.

19. Scope of Banquet
Business

20. Banquet
Providing food and beverage to a group of
people who will eat at the same time.

21. Catering..
Usually done by prearranged contract – food and
drink provided at a certain cost to a specific
number of people.
Catering is the business of providing foodservice
at a remote site.
Catering is food prepared by professionals to be
served to a group of people at a designated place
for a designated time and fee.
 Catering has been considered a “service for the
wealthy,” it is now in demand for many occasions.

22. Catering Industry
Catering management-may be defined as the
task of planning, organizing and controlling.
Each activity influences the preparation and
delivery of food, beverage and related services
at a competitive, profitable price.

23. Two Main Categories of Catering
Institutional:
• Hospitals
• Universities
• Airlines
• Large hotels
• Retirement centers

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25. –civic groups, charities, corporations,
businesses, and individuals on premise at
a catering or banquet hall or off premise
at selected location

26. Types of Banquet Business
In house or on premise catering
Off premise
On premise and off premise catering

27. On premise Catering
On premise catering-indicates that the function is :
held exclusively within the facility
The food is prepared and served on the same location.
All of the required functions and services that the caterer
executes are done at their own facility.

28. Advantages and disadvantages
The distinct advantage of catering a banquet on
premise is that everything is within reach. You
have an alternative if a problem strikes

29. Full Service Restaurants
Many restaurants have specialized rooms on-premise
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to cater to the private parties.
Restaurants in rural areas-office complexes
Restaurants in suburban areas-social events.

31. •A restaurant may have a layout strategically designed
with three separate dining rooms attached to a
centralized commercial food production kitchen.
•These separate dining rooms are available at the same
time to support the restaurant’s operation and for
reservation and overflow seating

32. Private parties
If it is a small restaurant, they may offer private party catering for 25
or 30 people.
They could cater bridal showers, small retirement dinner, or small awards
dinner for a special occasion

33. Dual restaurant catering operations
Many restaurants will cater on-premise special events and
pursue off-premise opportunities.
Advantages:
1. Increase gross sales without expanding restaurant space
2. Maximize use of equipment and staff

34. In –house or on-premise catering
Function that took place in:
•Hotels
•Conference rooms
•Clubs
•Banquet halls
•restaurants

35. In hotels and in conference centers with
sleeping rooms, catering can be grouped into:
•COMMERCIAL BUSINESS
•SOCIAL BUSINESS

36. COMMERCIAL BUSINESS
Directly supports sleeping room occupancy.
Conventions, trade shows, meetings, incentive
business and tours
Has a greater impact on the profitability of the
hotel

37. Social Business
Not directly connected with guest room
occupancy
Weddings, anniversaries, birthdays, charity
events, meetings, speeches, seminars, balls and
dances.

38. OFF PREMISE CATERING
More potential income because every expense
will be paid by the customer.

39. Off-Premise Catering
Off-premise catering is food that is
prepared in a kitchen and transported to the
location where it will be served to a group
of people.
An important consideration for off-premise
catering is that there must be access to
equipment needed to prepare the food.

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43. Transportation by vehicle is a main
difference.
Equipments needed:
insulated coolers,
refrigerated vehicles, and
portable warming units.
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ON PREMISE VS OFF PREMISE

44. transportation must be provided for the staff to
get to the site.
Some off premise events are so large that the
caterer will have to rent buses to get the wait-staff
to the location so that they all arrive
dressed properly at the same time.

45. Advantages and disadvantages
The distinct advantage of catering a banquet on
premise is having alternative if a problem strikes

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Catering Trends
Caterers as entertainers:
chef's demonstration

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48. • creating exciting food and beverage stations
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50. • celebrity chefs entering the catering business
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52. • Tasting menus-shot and martini glass amouse
bouches.
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53. • Vegan and Vegetarian catering
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54. • Dessert tables
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56. • Artisan foods
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58. • Combining sweet and savory
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60. The hospitality business and you
Answer with a Yes, No or Sometimes
1. Can I talk to strangers?
2. Am I pleasant and courteous even when under
stress?
3. Am I at ease when using the telephone?
4. Do I generally look clean and neat?
5. Can I follow orders?

61. The hospitality business and you
6. Do I accept criticism gracefully?
7. Do I like staying busy?
8. Do I do detailed work well?
9. Do I enjoy working with other people?
10.Do I enjoy helping people?

62. Give yourself 2 points for each yes, 1 point
for sometimes and 0 for no. If you scored
16pts. or more you would make an
excellent hospitality worker

63. The success of the service
- Focus on the guest
- Understand the role of the guest-contact
employee
- Weave a service culture into education and
training systems
- Thrive on change

64. Disney Service Model
Smile
Make Eye contact
Respect and welcome all guests
Value the magic
Initiate guest contact
Creative service solutions
End with a “thank you”

65. “Seven Deadly Sins of Service”
- Apathy (absence of passion)
- Brush-off (To ignore or behave coldly toward);
- Coldness
- Condescension (lack of respect)
- Robotics
- Rule book
- Runaround (form of evasive excuses )

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ASSIGNMENT
• Visit an independent caterer, a catering
department of a hotel or restaurant.
• Identify and discuss the different types of
catering events they have executed or handled
in the past year.
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67. END