MODULE 2

BANQUET FEATURES

Prepared by: Ms. Antonelle Itong

After the completion of this module, students will be able to:
• Identify the different features and kinds of banquet
halls
• Explain the different functions of banquet services
• Differentiate banquet set-up styles
 A. Banquet Hall
• It is an area in buildings or hotels where most of the events like social gatherings,
weddings, reception or parties take place
• Banquet hall is important because it gives better ambiance for the particular event,
however it also give expectations from both host and guests
• Banquet hall design layouts should be given attention as it will complement the
chosen theme
 A. Banquet Hall
• There are different types of banquet halls, so there is no standard size or shape
because it is designed for different occasions too
• Normally, one guest size requires 10-12 square feet to accommodate table and
chair. The seating arrangement will depend of the size of the hall. If it is small, fewer
seats to avoid congestion. There must also be an ample space between the stage and
its dance floor/open area
• Even the exterior design of banquet hall is very important as it can give an
impression for people
 A. Banquet Hall
• Lighting should not be too bright and powerful, ideally is just a smooth light that
could give the hall a perfect intimate ambiance
• Hall must be fully-furnished that will make it elegant and presentable for eyes
• Other important factors to always consider: floor covering, paints, art and artificial
décor (plants, trees and flowers) that are also key role in framing the interior design
 A. Banquet Hall
• The furniture and equipment should be movable (not fixed) so it can be transferred
from time to time depending on the set-up
• Usually, the self-service buffet area and bar counter should be separate from the
main hall but must be accessible to guests
• Toilet/wash rooms must be provided
 A. Banquet Hall
• The hall should be large and flat without columns or any internal walls that may
affect the success of the occasion
• Columns may lead to bad vision and movement inside the hall, disable of movement
of service team who work during the event, difficult location of sound and light
system, difficult to make a good set-up for tables
 A. Banquet Hall
• Today, hotels use modern technology in the banquet halls:
-The ceiling height must be suitable to prevent echo
-Walls and ceiling must have a sound-proof system to avoid disturbance to and from
other hotel areas
 A. Banquet Hall
• Ideally, the entrance of the banquet hall must be in the main hall of hotel or through a
second floor special door
• The hall and its kitchen must be on one horizontal level
 A. Banquet Hall
• Most of the hotel invest in having a banquet/social hall since it is also a
profitable business

Makati Shangri-La Sofitel Philippine Plaza Manila

Dusit Thani Manila

Manila Hotel

Okada Manila Vivere Hotel

 B. Banquet Services

• Buffet
• Food Station
• Plated style
• Pre-set service
 1.
- Very common and most ideal in events with large
numbers of attendees since it is less formal than
sit-down meals
- Guests serve themselves, which allows for
convenience in choosing what an individual wants
to eat
- The food is served from various dishes that are
displayed on a sideboard or long tables
- Beverages are typically delivered and refilled by
attendants
-In terms of plating and serving, it is easier to
prepare a buffet than other banquet styles
because of the little number of staff required
 2.
- It comprises of food stalls or stations offering
various cuisines, courses and dishes to the
guests
- Many times, these stations are manned by
chefs who prepare food in front of the guests
- The most common food stations include pasta
bars, sushi stations, desserts, etc.
- Banquet server is responsible for replenishing
food at various stations and can be the one to
prepare and serve the food
- Unlike other types of banquets, station service
allows guests to mingle with other attendees
as they move about the room
 3.
- In Sit-Down service, the guests are seated, and servers
bring food already portioned into the plates from the kitchen
- Most used for formal events, seminars, conferences, and
business dinners
- The whole vibe of the event is formal and elegant, including
the set-up and servers
- Keep in mind the venue needs to have enough space to
accommodate the tables, the chairs, and room for servers to
move around
- In general, a plated meal is the most expensive type of
service
- One of the benefits is guests feel more special since they
do not have to line up on long queues to get food
- More accurate for forecasting and food portioning
- Requires skilled staff familiar with the proper preparation
and service sequence
- More time-consuming because of pre-plating
 4.
- Type of banquet where food is set
on the dining tables before guests
are seated
- Commonly seen with items such as
beverages, salads, desserts, and
bread rolls
- The food is usually kept sanitary at a
good temperature, as it will be on the
table for a few minutes before the
guests arrive
 C. Banquet Bar and Beverage

• Host Bar
• Open Bar
• Cash Bar
 1. Host Bar

- Type of bar that serves drinks to guests free

of charge
- Host will be charged based on the amount
of alcohol consumed on the end of the
event (price varies whether glass or bottle
basis)
- Host bar is a good option if guests are not
expected to drink very much (like
corporate events)
- Many clients experience sticker shock when
they choose a Host Bar and don't realize
how much it will actually be consumed
 2. Open Bar
- A bar at a special function at which the
drinks have been paid for by the host or are
prepaid through the admission fee
- It is paid for at a fixed hourly rate in addition
to a bartender fee, guests will enjoy unlimited
beverages
- Host can choose from a selection of liquors,
wines, and beers that you would like to offer
your guests
- If you expect little alcohol to be consumed,
an Open Bar is not likely your most cost-
effective option
- For short, FREE UNLI INUMAN (with limited time)
3. Cash Bar

-Guests will be charged each

time they purchase a drink
- Many of us have abused an
open bar, but with a cash bar,
guests will definitely drink less—or
at least be better aware of how
much they're drinking—simply
because they have to pay for it
 D. Banquet Set-Up Styles

• Round Table Style ASSIGNMENT:

Given a scenario that you are a Banquet
• Theater Style Director/representative, you are
expected to present a portfolio to a
• Wedding Style prospect client.
• Classroom Style
Create a portfolio showcasing different
• Boardroom Style styles for Banquet set-up. Provide its
purpose, features and kind of events it
• Herringbone Style suits. Make it creative and informative.
Submit your work in a PDF file
• Cocktail
Banquet/Wedding Style Board Meeting Style Herringbone Style

Hollow Square Style Classroom Style Theater Style

Lecture/Training Style U-Style Cocktail Style

Planning a banquet involves making decisions about
the type of food, sitting arrangement, and how your
guests will receive their food. Keep in mind that each
type of banquet comes with its benefits and
considerations. It is important to choose wisely and
plan ahead of time to avoid disappointing your
guests during the event.
END OF
LESSON
Thank you for listening! 