Chapter 3: Banquet Service - PowerPoint Presentation

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Chapter 3: Banquet Service

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Key Terms

BuffetStation

Function

Passed-Item Function

Seated Buffet

Seated BanquetSkirting

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Banquet Service

Planning, organizing, and running a banquet requires coordination among many departments and staff members

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Types of Service

The banquet department offers 4 popular styles of service:

Standing Buffet

Passed-Items Function

Seated Buffet

Seated Banquet

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Types of Service

Buffet is the general term used for meal service in which the food is set out on tables and quest help themselves.

The location in the room where food or beverage is available is called a

station

.

Function is another term for a special event.

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Standing Buffet

Standing Buffets are designed so that people will socialize.

The food served is finger food, that is, food that is easy to eat with your fingers.

Standing buffets are popular for cocktail parties and receptions

Examples include:

Cheese and Crackers

Vegetables and dip

Cocktail Hot Dogs

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Passed-Items Function

The passed-items function

is a type of standing buffet.

Instead of food on buffet tables, servers walk around the room with food and beverages on trays.

Fancier finger food is served

Examples include:Miniature Quiches

Potato Pancakes

Shrimp Brochette

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Seated Buffet

At a seated buffet

, tables are set and guests choose or are assigned a place at a table.

Guests serve themselves, and then return to their seats to eat.

The food ranges from simple to extravagant.

Beverages are served by the servers

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Seated Banquet

At a seated banquet

, tables are set and guests choose or are assigned a place at a table.

Servers will serve all parts of the meal.

Sometimes, Russian service is used for a seated banquet

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Selecting Type Of Service

When the client and the banquet manager choose the style of service, they must consider the number of guest and the cost.

Seated banquet is usually less expensive than a buffet

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Décor & Table Settings

Décor and table setting are a very important part of banquet service

It sets the mood and ambiance of the event

Buffet tables and food stations are decorated to make the food look appetizing

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Décor & Table Settings

Table linens such as tablecloths, napkins, and table skirting also add to the ambiance of the room

Skirting

is a table linen placed around buffet tables to hide the table legs

Place settings are designed based on the menu that will be served

Napkin folds should match the theme of the function

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Setup

Setup for a banquet is more than just setting the tables

It includes:

Table setup

Chair setup

Audiovisual equipmentThe amount of time needed for the setup depends in the type of banquet

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Room Arrangement

Identify the type of room setup that is best suited for the event

Meeting rooms require different setups from banquet and reception rooms

Space should also be allowed for any additional activities

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Audiovisual Equipment & Lightening

Many banquets, both business and social, require audiovisual equipment

It is important to select the proper equipment for your event

Larger rooms require more powerful sound and visual systems

Lighting for event is important as well

Too much light can be harsh

Too little lighting hinders sight

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Temperature

The temperature of a room should be comfortable for guests

If a room is too cold the guests will be miserable

If the room is too warm, the guest will get sleepy

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Breakdown

After the function is over, the banquet or meeting room must be broken down

To break down a banquet room means to:

clear dishes and food

clean tables and chairs

put away all furniture and equipmentclean the floor

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THE END

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