BANQUET
INTRODUCTION
The catering
profession as we know in the twenty-first century has a long and intriguing
history, the beginnings of which are found in the ancient civilizations. The
Egyptian nobility filled their tombs with foodstuffs and cookware to supply
them in the next world, simultaneously covering the walls with murals designed
to record food preparation styles and table settings.
From the
records and art of the Greeks and Romans come depictions of banqueting scenes
filled with food presentations, table customs, decorative arts, and recipes
detailing a range of foodstuffs startling in its variety.
Recently, food and beverage
segment represent a huge and vital part of the hospitality and tourism
industry. Along with lodging, banquets play important role in contributing
revenue. Food and beverage sales such as banquets become an important source of
revenue and contribute almost equally to room hotel revenues as room sales.
As the business grows rapidly,
many details go into managing banquet. Service, therefore, can comprise anything from grand
function and conference to the booking of a folk-dance group that will
entertain guests. In this assignment, all information regarding banquet will be
discussed further:
- What is Banquet?
- How many types of banquet
are there? What are the terms/names for each type of the banquet?
- Define each term/name for
each type of banquet.
- Explain in detail all
types of banquet available.
- Advantages and
disadvantages of the types of banquet available.
- Example/Sample of each
types of banquet.
A function or banquet is an
organized event in the broadest sense, at which all guests eat the same meal at
the same time. A banquet is also defined as a food and beverage service at a
specific time and place, to a given number of people, to an agreed menu and
price. Common types of functions include private family functions; business or
corporate functions; and community, group, and association functions.
Banqueting is a business of
selling space to hold functions. Banquets require large halls with attached
kitchens to provide quantity foods and a banquet brigade who are skilled in the
art of handling large group of people. Banquets halls are found in medium to
large hotels, where banquets business is part of an overall revenue strategy.
The term banquet service
applies to the service of large groups – all of whom should be served at the
same time. This involves serving in a similar way to table service with the
waiting staff watching for the head waiter to give the go-ahead to proceed with
the service or clearing of each course. Banquets service is usually offered in
hotels, resorts, country clubs, casinos, and restaurants.
In hotels, banquets are
typically offered in a separate (function) room rather than in an a la carte
dining room but restaurants do not typically have separate banquet facilities
(although some do). Instead, they may specify an area of an a la carte dining
room or, perhaps, have a separate small room to use for groups ordering from an
a la carte menu or attending a sponsored banquet event. Generally, the banquet
services are of two types- sit-down and buffet with formal, semi-formal and
informal styles of service.
In
formal styles, all degrees of formalities and protocols are maintained and
therefore elaborate arrangements are required to be made. This should be
strictly followed during the function. The service requires more planning,
detailed preparation, and elaborate tableware than any of the other styles. Ensuring
every detail set out is essential to make the atmosphere as formal, spic and
span and welcoming as possible. Starting from the décor to furniture selection,
its arrangement in the space, uniforms of servers, order of meals served,
presentation of both meals and staff in a well communicated yet silent
atmosphere.
Semi-formal style is slightly
different when a part of the function is formal whereas the rest can be
informal in its own sense. The function is conducted on formal lines followed
by a get together dinner or lunch which is informal. This style is used more
often than formal. The preparation and service of this style are not as
elaborate as the formal style and require less time, facilities and personnel.
The individual place settings are almost similar to those used for the informal
style. Few centre items are used other than salt and pepper shakers, sugar
bowls, and creamers. The method of serving
meal items are distinguishes semi-formal from informal styles.
As for informal style of
service, there is no set plan of seating to be followed. Apart from this, no
formality is expected from the guest side in terms of maintaining the
protocols. The style is set in a more casual environment, in a room or hall
with fixed counters where guests choose what they want and help themselves
partly or wholly, or they may be served by a waiter on table arrangements.
Every arrangement provides on aura informality, a little personal touch, and an
assurance of freshly prepared quality food. The functions normally include
entertainment.
