Chapter 3 Banquet Service 1 Key Terms Buffet

Chapter 3: Banquet Service 1

Key Terms • • Buffet Station Function Passed-Item Function Seated Buffet Seated Banquet Skirting 2

Banquet Service • Planning, organizing, and running a banquet requires coordination among many departments and staff members 3

Types of Service • The banquet department offers 4 popular styles of service: – Standing Buffet – Passed-Items Function – Seated Buffet – Seated Banquet 4

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. 5

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 8

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 9

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 11

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 theme of the function 12

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 13

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 14

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 15

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 16

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 17

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