What is the Banquet?

Banquet is a large catering activity

department where food & beverage
are served for pre-arranged
number of peoples on pre-fixed
date & time agreed menu & price.
 Is a large meal or feast,
complete with main course and
dessert.
 Banquet service is a range of
service styles for large catered
events, such as weddings, award
ceremonies, charity dinners,
and sports team banquets.
Banquet service style may feature
plated food, buffet or food
stations, or passed hors d'oeuvres.
Different Types of a Banquet Service
 Sit-Down Banquets
 - Sit-down banquets have their food served directly to guests while they
remain seated on their tables. They are often more elegant and formal
compared to other types of banquets since guests do not have to serve
food by themselves. One of the benefits of organizing a sit-down
banquet for your event is that guests feel more special since they do not
have to line up on long queues to get food. Besides, there is more
accuracy in terms of forecasting and food portioning. However, it
requires a skilled staff familiar with the proper preparation and service
sequence. Keep in mind that sit-down banquets are more time-
consuming because of pre-plating. It can also be challenging to serve
pre-cooked food at the right temperature depending on the event
schedule.
 Buffets

- A buffet is a type of banquet where guests are allowed to serve

food by themselves. The food is served from various dishes that
are displayed on a sideboard or long tables. Buffets are always
less formal than sit-down meals making them ideal for birthday
parties, training conferences and other special events that have a
large number of guests. In terms of plating and serving, it is
easier to prepare a buffet than a sit-down banquet because of the
little number of staff required. All you have to do is select the
items to be served and have an estimate of the number of guests
who will be present.
 Passed-Tray Service
- Passed-tray service is a type of banquet where the waiting staff
circulates finger foods through the banquet room on large
platters. A full meal may not be offered since the service operates
continuously for a certain time. The total cost of organizing a
passed-tray banquet may vary depending on the types of foods
selected as well as the duration you wish the service to continue.
One of the benefits of a passed-tray service is that it encourages
conversations among guests as they get to know each other
during this time. However, guests who expect to eat a full-course
meal may not be satisfied if only passed-trays are offered.
 Station Service
- A station service is a more advanced form of a buffet and the
costs of organizing this type of banquet typically ranges
somewhere between the price of a sit-down meal and a buffet. It
involves setting up small tables around the banquet room and
each station is packed with a different kind of food. A banquet
server is given the task of 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. The stations may
require minimal planning and guests can always return to enjoy
their meal during a scheduled hour for having a snack or dinner.
 Pre-Set Service
 A pre-set service is a type of banquet where food is set on the
dining tables before guests are seated. It is commonly seen
with items such as beverages, salads, desserts, and bread rolls.
Desserts and salad will be pre-set for events with a limited
period during lunch breaks. 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. However, maintaining the
temperature of food especially when offering main entrees at a
pre-set service may be a challenge as it depends on the method
used to preserve the food.