Professional Documents
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History
The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast, and
Mead halls). In the 16th century, a banquet was very different from our modern
perception and stems from the medieval 'ceremony of the void'. After dinner,
the guests would stand and drink sweet wine and spices while the table was
cleared, or voided (Later in the 17th century void would be replaced with the
French dessert). During the 16th century, guests would no longer stand in the
great chamber whilst the table was cleared and the room prepared for
entertainment, but would retire to the parlour or banqueting room. As the idea
of banqueting developed, it could take place at any time during the day and have
much more in common with the later practice of taking tea. Banqueting rooms
varied greatly from house to house, but were generally on an intimate scale
either in a garden room or inside such as the small banqueting turrets in
Longleat House.
A banquet is a large meal or feast, complete with main courses and desserts. It
usually serves a purpose such as a charitable gathering, a ceremony, or
a celebration, and is often preceded or followed by speeches in honour of
someone. 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. (by F&B food Blog)
EGYPTIAN
In ancient Egypt you are determined on how much you eat as where you are in
society. Rich egyptians usually held banquets. At Egyptian Banquets there are
plenty of rich dishes. The meats what are served are, Beef, seldom, lamb, goat,
pig, antelope, gazelle, hyenas, crocodile, hippo, geese, pigeons and fish. Salads,
fruits and other dishes as well. Beer and wine is available to. Baklava, basbousa
and bbouzat are 3 desserts. Entertainment is provided all through the night by
jugglers, clowns, musicians and dancers.
Overall, there is an archaeological debate of when feasting began.
Archaeologist, Brian Hayden, argues that feasts were an important event
because the surplus of food that resulted into feasts turned into social and
political ties and a competition in order to display one's own wealth. During
these feasts, luxury foods were offered to their guest. What these luxury goods
were are still up to debate. However, Hayden argues that animal meat and rice
are some of these luxury goods due to the fact that they were domesticated
despite their difficulty in doing so.[2] The term banquet, however, termed from a
different time period.
The idea of banqueting is ancient (see Sellisternium, Belshazzar's Feast,
and Mead halls). In the 16th century, a banquet was very different from our
modern perception and stems from the medieval 'ceremony of the void'. After
dinner, the guests would stand and drink sweet wine and spices while the table
was cleared, or voided. (Later in the 17th century void would be replaced
with the French dessert.) During the 16th century, guests would no longer
stand in the great chamber whilst the table was cleared and the room prepared
for entertainment, but would retire to the parlour or banqueting room.
As the idea of banqueting developed, it could take place at any time during the
day and have much more in common with the later practice of taking tea.
Banqueting rooms varied greatly from house to house, but were generally on an
intimate scale, either in a garden room or inside such as the small banqueting
turrets in Longleat House.
Since the first Science Fiction convention took place, there would have always
been the traditional convention banquet, a formal dinner for the con attendeess
to dress up appropriately and enjoy the atmosphere associated with these special
nights. Some conventions choose to hold these occasions at a local Pancake
Parlour or Spaghetti Tree restaurant, making bookings sometimes for up to 60
people or more to save the inconvenience of actually having to organise one
themselves. Other conventions use their hotels catering facility to look after
these events. Yet no matter how it is done though, it is a commonly accepted
practice that the banquet is as much a part of convention tradition as the
masquerade, opening ceremony and panels in the programme.
In 1987 one person changed the whole concept of convention banquets forever.
Shane Morrissey single handedly organised a convention style formal banquet,
without the convention. The event was the infamous Star Wars 10th
Anniversary Celebration, and it was the first non-convention banquet held in
Victoria and possibly even Australia. This one successful event showed people
that a very popular and successful dinner dance could be held without the need
of staging a con. Since then, a number of these dinners have sprung up: The St
Valentine's Day Feasts and the Annual Sci-Fi dinner dances are just two
examples of formal banquets that are not directly related with any convention.
Following from the Star Wars 10th, the next non-convention banquet to come
along was the Winter Palace Masked Ball in 1989. This was a combined Star
Walking and Trekcon IV event held at the Royal Parade Motor Inn Parkville.
Over 70 people turned up for the night and it truly marked the start of the
banquet surge which took off after that. Like the Star Wars 10th, the Winter
Palace Masked Ball had great atmosphere, a number of wonderful and varied
costumes and proved that these banquets were becoming very popular within
fandom. They were also very good fundraisers for the organisers (which was a
good incentive to hold them). Actual convention banquets were starting to look
rather dull in comparison to these special events.
The main problem with the official con banquets was that the organisers often
took little interest in how they were held as their immediate attention was
focused on the running of the con. It was soon discovered that a way around this
was to have someone else run the banquet for them, the obvious advantage
being that the pressure of organising the event was lifted from them and yet the
convention would still be looked upon as being very successful with a full on
banquet as part of the programming. Trekcon IV had Star Walking run the
Empire Strikes Back 10th Anniversary Celebration banquet at their convention
in 1990. The result was a great success for all concerned, with the banquet
exceeding all expectations by having an attendance of 140 people, which
ironically was more than the convention's entire membership.
In 1991 the first of the St Valentines Day Feasts was held, a joint venture
between Star Walking and Suncon (inspired by some fandom ladies who were
seeking a more romantic form of dinner dance). This was a reasonably good
night, with a about 50-60 attendees (a number which has now become an
average for this event). 1991 also saw the first banquet where a fandom
personality was "roasted" (based on the idea used for celebrities in the US) The
Shane Morrissey Roast was unique in its idea as tales of Shane's exploits in
fandom were told for all to hear, it attracted about 40-45 people and is still the
only banquet to have used the "roasting" concept. This year also saw the
Raiders of the Lost Ark 10th Anniversary Celebrations, another Star Walking
event, this time it was held as the banquet of Victoricon, this event attracted
around 70-80 people and featured two live acts (The Android Sisters and Pam
Rendell) as a main attraction. As far as official convention banquets went,
Concave II had their own desert only banquet. this was a top night with many of
us gutses pigging out on the large variety of desert courses offered.
1992 saw the only banquet ever devoted to Star Trek. The First Annual Sci-Fi
Ball had the celebration of the Star Trek 25th Anniversary as its sub-title. This
was a very well attended night with around 80 people going, the costumes were
many and varied and the atmosphere very positive, it was the first (and so far
only) Star Trek banquet held in Victoria. The second St Valentine's Day Ball's
was held by Red Squadron, which proved to be a very good night, it was the
first time specific ideas were used in the music, which intended to get couples
together to dance, and it also saw the first and last premiere of The Elvis
Brothers live performance. A week prior to that event was the Roman Feast held
by Radicon, which was aimed at both the Sci-Fi and SCA market, reports on the
event were varied, although the SCA side seemed to have been quite successful,
however both this event and the St Valentines Ball suffered attendance losses
due to the one week span between them. Later that year, Star Walking held The
Addams Family Gathering, this was the first banquet ever to be entirely catered
for by the organisers, they cooked and prepared all their own food with no
outside help. This event attracted around 80-90 people of which around 98%
came dressed for the occasion, the event was very successful with attendances
from all walks of fandom, the only down point being the poor sound volume of
the dance music which fought to be heard amongst the chatter.
The Second Annual Sci-Fi Ball was held this time by Radicon as part of the
Conjunction 3 programme, with the theme of Cartoons and Comics, this event
attracted around 70-80 people and featured a live magician act and the last
performance by two of the acclaimed Android Sisters. The night was successful
although a lack of actual animated inspired costumes was evident.
Fandoms largest attended banquet took place in 1993, the Return of the Jedi
10th Anniversary Celebration attracted 142 people beating the previous record
of 140 held by The Empire Strikes Back 10th. Being the official banquet of Star
Walking Inc. The Second Convention, this was classed as a very special night,
so little expense was spared in its presentation. This event featured the highly
praised Jedi mock wedding ceremony as well as a memorable lighting display
and has since been hailed as Star Walking's, and fandoms, most spectacular
banquet ever. The third St Valentines Day Ball was also hosted by Star Walking
as part of the Starfest programme, being held in the cavernous World Congress
Centre, this event attracted around 50 people, and was a successful night
although the seemingly miles of open space did give the banquet a less cosy
feel. Convention organisers had now long since discovered that a banquet held
sometime before a convention made a good fundraiser, this prompted
Constantinople to host the 3rd Annual Sci-Fi Ball with the theme of Cats in
Science Fiction. The event was attended by around 45-50 people and by most
reports was about average in quality. By now just about every large club or
convention had held at least one independent convention style banquet. The last
organisation to have one was the Doctor Who Club, they held their Who's 30 at
the Melbourne Town Hall late last year, the night was well attended but it was
very evident from the outset that the lack of experience by the organisers was
going to let the night slip somewhat. Fans who were regular banquet attendees
noted that it was poorly organised with many of the details that need to be
addressed in a banquet simply being overlooked, this was a shame as the
expectations were high.
The 1994 Fourth Annual St Valentines Dinner Dance was held recently by
Threads, this was yet another successful Valentines Day banquet with many
new faces joining in on the festivities for the first time, the only major snag the
event had was the programming not being strictly aheared to, subsequently the
night finished half an hour early and many hours of recorded dance music never
got aired. The night did have three live performing acts though, Pam Rendell,
Darren Reid and Katharine Shade, with the Shade Quartet plus Brett Jones
playing some wonderful ambient background music throughout the evening.
As you can see, fandom has a rather full history of these events, with future
banquets already in the works, Gallifrey is planning to host the 5th Annual St
Valentines Day Ball next year and Star Walking is conducting the 4th Annual
Sci-Fi Ball with a theme of "They Came From Outer Space" later this year.
Admittedly there are those who believe all the uniqueness of non convention
banquets have now lost their attraction, Once there was only one or two making
them a very "special" night out, now they seem to be everywhere. People are
being very selective in their choices, and with a going price of around $35 to
$40 each, they can become very expensive night's to attend. However one thing
is for sure, the non convention banquet has come a long way since Shane
Morrissey's inspirational Star Wars 10th and is definitely here to stay. It has
been through events like these that Victorian fandom has been able to soar far
ahead of the other states in being the most active of Science Fiction fandom
communities in the country, and for that reason alone, should be continued and
looked forward upon as being something special we can all enjoy.
A banquet is a large meal or feast, complete with main courses and desserts. It
usually serves a purpose such as a charitable gathering, a ceremony, or
a celebration, and is often preceded or followed by speeches in honour of
someone. 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.
5. It will also free you of having to arrange any tables and chairs or even
looking after them, so they do not get damaged. If you are hire banquet,
they will take care of everything for you
.
6. There can be another issue, which most people dont think about and
that is the insurance. When there are number of people at your place,
there are chances that someone might get hurt and sue you for the bills. In
cases such as these, many people have had to bear big losses for no fault
of their own.
9. Thank you for reading this presentation. All pictures are taken from
great Bensalem Township Country Club. They have the best Banquets for
Weddings and other events or Parties with large size of Golf Club for
more information about Bensalem Township Country Club feels free to
visit
Informal
Semi-Formal
Formal
Reception
Buffets
Lunch/Dinner meeting
Conference & Convention
Special Events
Traditional Events
Theme Banquets
Outdoor Catering
Type Of Banquets
Informal
Freedom to:
Sit
Roam
Eat
Get Togethers
Festivals
Other Celebrations
Types of service:
Floating
Buffet
Semi Formal
Institutional Function
Honoured Parties
Formal
Generally Seen in:
Raising Day
Flag Day
Victory Celebration
National Days
Organisation Chart
Staff requirement
Banquet Manager
Secretary
Dispense Barman
Casual Staff
Porters
Banquet Setup
Full moon
Half moon
U shaped
T shaped
Classroom setup
Theatre setup
Boardroom setup
Tabling:
Organisers wishes
Nature Of Function
Number of covers
Spacing
Table Capacity
Round
Square
Rectangular
All of our folding tables are 29" or 30" in height, UNLESS otherwise noted.
For banquet dinners and other functions when people will sit on both sides of
the table, 30" is the most common table width.
Wood tables are also available special order in 36" width. These are not
commonly ordered, because most event planners need to utilize their space
efficiently.
Space Efficiency & Table Placement
If aligning 8 foot banquet tables end to end, you may add 1 chair for each
"joint" on each side. (See picture to right) This should only be done if space is
limited.
In order to maximize the amount of round banquet tables you can fit in a room,
place them as illustrated in the picture to the right. Diagonal placement is more
space efficient than lateral rows.
Classic Banquet Style Placement
Classic banquet style table placement consist of long rows of rectangle banquet
tables with seats on both sides. This setup will allow for the most seats in a
room. Notice in the picture to the right an extra person is added at the "joint" of
each table. The setup allows for a head table to be placed at the front of the
room, like shown in the illustration.
Banquet Round Style
Hollow Square
You may also place the head table inside the legs of the
"U" like shown in the picture to the right. This table
placement adds 3 seats to the head table.
U Shaped Plus
.
Classroom Style Setup
Semi Circle
This requires extra work in the planning stages of the event as you will need to
keep track of not only who is attending, but who has made dinner selections and
what those dinner selections were. Banquet hosts often opt for sit-down service
despite the added planning because it is generally considered the most elegant
of service types, explains Peggy Post in the "Emily Post's Wedding Planner."
Buffet Service
A long line of hot and cold foods placed along one or more tables is the main
characteristic of buffet service. Guests form one or two lines and walk alongside
the buffet table, choosing what food they wish to eat. Some buffets have
waitstaff explain what each dish is and serve portions directly onto guests'
plates. Other buffets are strictly self-serve or combine self-service with a few
Buffet service is generally regarded as less elegant than seated service since
guests are required to at least go and get their meals on their own, according to
"Emily Post's Wedding Planner." The cost is typically lower for a buffet meal,
however, and it often allows for a greater number of meal choices for picky
the items to be served and providing the banquet facility with a final number of
guests.
Desert buffet (Jacob Wackerhausen/iStock/Getty Images)
Station Service
Station service is a modified form of buffet service, and typically costs
service banquet, small tables are set up around the banquet room. Each station
features a different kind of food and is typically staffed by a banquet server who
keeps the food replenished and, in some cases, prepares or serves it. Stations
may include an omelet station at a breakfast banquet, a sushi bar or a table filled
Station service encourages guests to move about the room and mingle with
other attendees, while still having tables available for guests to return to and
enjoy their meals during a scheduled dinner hour. Like buffet service, stations
require minimal planning, but because they are less common than other types of
banquets, often maintain a more elegant feel than a traditional buffet, reports
Passed-tray Service
Passed-tray service typically occurs in lieu of a traditional meal. With this type
of service, the waitstaff circulates through the banquet room with finger foods
on large platters. The servers approach guests and offer food and a napkin. The
service typically operates continuously for a block of time, and a full meal may
not be served.
Passed-tray service
Passed-tray service encourages conversation and is typically considered more
elegant than a buffet, according to "Emily Post's Wedding Planner." The cost of
a passed-tray event varies based upon the types of foods you select and how
long you wish for the service to continue and may or may not be more
Laying Of Cloth:
Banquet Equipment
LINEN
Table linen
Laundry
Table skirting
Paper napkin
TABLE WARE
Flatware
Holloware
Glasses
BUFFETS
Chaffing dish
Burners
Carving station
Display stand
Platters
Lighting
Plants
Serving tool
Find everything you need to create a dazzling buffet. From display stands to
serving dishes and utensils, these products will enhance the buffet and truly
elevate your craft.
Beverage Dispensers
Disposable Plastic Stemware
Catering Buffet Supplies
Catering Storage & Transport
Food Warmers, Serving Dishes & Signs
Beverage Station
Catering Dinnerware
Banquet Buffet setup:
The hotel offers different kinds of buffets. Each hotel/outlet category has a
number of buffet set-ups to choose from according to the budget and selection
of dishes.
appliances.
procedure.
The buffet shall be ready 15 minutes before the starting time indicated on
the BEO.
Maintain Buffets:-
If there is less than one quarter of an inch of water in the liners of hot
If the chafing dishes are heated by canned, gel type fuel then make sure
the cans stay lit, and replace them when they become empty.
Replace lid on serving dishes when guests are not in the buffet line.
Use pitchers to add ice to the buffet as needed to keep the containers
Remove ice that gets into the food containers and replace any items that
become waterlogged.
kitchen.
Remove the old container and replace it with the full one. Do not
Bring the old container the kitchen and give it to the appropriate person.
Restock dishes when there are fewer than ten dishes in a stack. Never let
Replace utensils that fall on the floor with clean utensils from the kitchen.
Use a damp, food-safe cleaning cloth to wipe spills on the buffet table.
Chairs
Stackable
Transportable
Suitable upholstery
Sequence Of Service
Supervision Of Service
Allocation Of duties
Modes Of Service
Silver Service
Welcome Drinks
Soup Service
Sweets / Desserts
Coffee / Tea
The Menu
Ease of service
Seasonal variation
Banquet Planning
Beverage Service
A Limited Bar
An Open Bar
A Straight Bar
Banquet Sales
Easy to arrange
b) Regular Customers
Cocktail Parties:
Product Launches:
Tour Meals:
Theme Buffets:
Food as entertainment
Weddings:
A unique event
Outside Catering:
Buffet breakfast is very popular in large hotels today, served mainly in the
coffee shop.
The buffet breakfast as comparatively new development in breakfast service in
India offers most of the dishes in an American breakfast along with Indian
breakfast options. Some of the dishes like the eggs, sausages etc are mostly
served to add value. The spread is extensive with a large choice of dishes
usually segregated into different sections like the juice dispensers, the cereal
dispensers, the bread section, the hot beverages area etc.
Advantages: This adds eye appeal and helps to spread the guests. Many hotels
offer the buffet breakfast complimentary with the room tariff this
encourages the guest to come down to the coffee shop for their breakfast
thereby reducing the rush in the room service.
Room service is an integral part of the modern food and beverage service
operations in hotels. Luxury hotels offer all day meals through, in room
dining services with a dedicated work force working in shifts.
Fork Buffet: A fork buffet is a meal which can be eaten standing with a
plate in one hand and a fork in the other. These are most suited to
modern conference halls where space is a restraint. Fork buffets is ideally
suited for service formal banquets and are today the most popularly used
buffets especially for the day conferences.
Finger Buffet: As the name suggests finger buffets are the most informal
type of buffet. They are most suited to guests who are standing, dancing
or mingling with one another. Generally snacks are served on a finger
buffet. Food offered can be eaten without cutlery. Mostly foods
presented are bit size.
Banquets can be an area of high profit. There are many reasons people might plan a
banquet, such as award dinners, work functions and wedding receptions. In order to be
a successful, high-volume, high-profit business, you have to provide a good service
and carefully manage your costs.
www.strategiccaravan.com
Up-Selling
Different types of events require different menus. Have a selection of courses
available to choose from that allows you to meet the demands of those with money to
spend. Drinks, especially bar drinks, should be an additional cost that customers can
choose to add on. Alcohol isn't free and you're losing money if you're not charging for
it. Offer additional perks like a projector, a dance floor or decorations at an extra cost.
Marketing
You need a website explaining what you do and offering information on pricing and
menu options. Also consider social media -- it can work as free advertising and help
get your name to potential customers. If your banquet business is a part of another
business like a restaurant or hotel, do in-house marketing.
Reputation
Your reputation can carry you in this industry. If someone has a great experience with
you, they'll tell all of their friends and then when their friend has an experience they'll
likely give you a ring. That means quality and service should be your top priority. Use
fresh ingredients and focus on making incredible food that people will remember.
Budget
Make a budget for each event and stick to it. Cost out your ingredients ahead of time
and make a shopping list so you don't buy more than you need. It's good to have a
little extra on hand, but too much can really add up. Also budget labor. Think about
the size of the event, the demands, and how many staffers you will need. Keep a log
so you can look back and see what's worked in the past. You can also lower costs by
shopping around for suppliers or asking for bulk discounts.
Conclusion
Employed by a catering service or a hotel, banquet servers are roaming non-
standard waiters and waitresses. In a typical restaurant setting, the wait staff
will have tables they are assigned to cover, but banquet servers are
room. Anticipating the needs of the guests and responding politely to their
Banquet servers set up for events, carry trays, serve guests and clean up at the
event's conclusion. Set up can include putting out tablecloths and place
A banquet server's duties during the event can vary based on the situation,
but, in general, they must be able to focus on the job while staying on their
feet and moving about freely, which can include bending, climbing stairs and
when closing down at the end of the event, which may include breaking
down the table set up and taking tablecloths and linens to the laundry.