Chapter 3: Banquet

Service

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 Key Terms
• Buffet
• Station
• Function
• Passed-Item Function
• Seated Buffet
• Seated Banquet
• Skirting

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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 6
 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 7
 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

10
 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 equipment
• The 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 equipment
– clean the floor

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THE END

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