Banquet and Catering

Banquet and Catering

Banquet is a large meal or feasts complete with main courses and desserts. It usually serves on purpose such as charitable gathering, a ceremony or a celebration and is often preceded or followed by speeches in honor of someone.

Banquet and Catering is a large activity department where food and beverage are served for pre-arranged number of people on pre-fixed number of peoples on pre-fixed date and time agreed menu and price.

Decor and table settings set the mood and the ambiance of the event.

The theme and color scheme are selected by the client.

Table linens such as tablecloths, napkins, and table skirting add to the ambiance of the room.

Setup for a banquet is more than just setting tables. The room must be setup with appropriate tables, chairs, service equipment, and audiovisual equipment.

The diagram of the room arrangement should show where each guest will sit and also the flow of traffic for servers and guests.

4 types of banquet service:
Standing buffet
Passed-items functions
Seated buffet
Seated banquet


Standing Buffet 

• Designed for people to socialize 
• Finger food is served 
• Food stations are scattered around room to encourage mingling 
• Beverage service provided 
• Guests walk around room and help themselves

Passed-Items Function

• Servers walk around with food and beverages on trays
• Guests take food from trays 

Seated Buffet

• Guests serve self from buffet, return to seat 
• Beverage station 
• Servers clear dirty dishes

Seated Banquet

• Servers serve all parts of meal 
• Food usually plated in kitchen and brought to guests by servers 
• Beverages served

Catering is the business of providing food service at a remote site or a site such as a hotel, public house, or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.



Types of Catering

On premise catering takes place at the caterers place of business,such as a banquet hall with a kitchen,hotel or restaurant.Usually have the advantage of offering many services under one roof.

Off premise catering occurs when the event is help away from the caterers place of business,such as at churches,country clubs,picnics,businesses and private homes.   

Both on-premise and off-premise catering have much in common. Obviously transportation by vehicle is a main difference. it complicates food safety issues such as packing safely to keep hot foods hot and cold foods cold and to avoid spillage.

 Food and Beverage Service 

Food and Beverage Services is the culmination of planning and production processes.It centers to the guest more specifically on providing and enjoyable experience for the guest servers represent the operation to the guest

servers interact more frequently with the guest than do other employees to met guest satisfaction.

Food and Beverage Servers are customer service professionals that work for restaurants, cocktail bars and other establishments. In addition to serving food and drinks, Food and beverage Servers perform tasks, such as setting up tables, removing used dishes and preparing simple dishes. They serve as the main point of contact for customers.

 

 Imaginative menus, beautifully prepared and presented food served by  knowledgeable and confident staff. So many different ingredients go into the creation of an unrevealed F&B service.Hotels offer a fantastic range of places to eat and drink, from our coffee lounges to cocktail bars, brasseries to award-winning restaurants, which means there are lots of tasty opportunities for you if you’re interested in food and drink.

 The F&B area can be divided into the kitchen and service department. The kitchen is responsible for creating food, whereas the service is responsible for serving their customers (in a Restaurant, Bar, Café, etc.)

Different Jobs and Position in Food and Beverage Department :

Dining room manager

Supervises dining room operation and coordinates food service activities. Supervises and trains employees, confers with food preparation employees and other personnel to plan menus and related activities. Estimates food and beverage costs and requisitions/buys supplies. May review financial transactions and monitor budget to ensure efficient operation and that expenditures stay within budget limitations. Maintains payroll and bookkeeping records.

Executive chef

The department head responsible for a food service establishment’s kitchen/kitchens. Ensures kitchens provide nutritious, safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, budget preparation, and maintenance of payroll, food cost and other records. Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques, portion control and retention of nutrients.

Counter server

Responsible for providing quick and efficient service to customers. Greets customers, takes their food and beverage orders, rings orders into register, and prepares and serves hot and cold drinks. Assembles food and beverage orders, checks them for completeness and accuracy, and packages orders for on-premise or takeout. Collects payments from guests and makes change. Maintains cleanliness of counters and floors.

Server

Describes menu and daily specials, takes orders, serves food and makes sure customers have everything they need to enjoy their meals. Responsible for coordinating entire station and communicating front- and back-of-house personnel to provide a dining experience that meets or exceed guest expectations. Processes guest orders to ensure all items are prepared properly and on a timely basis. May carve meats, bone fish and fowl, prepare flaming dishes and desserts at tableside and present, open and pour wine when serving guests. Observes diners to ensure they are satisfied with food and service, responds to additional requests, and determines when the meal has been completed. Rings up bills and accepts payment or refers guests to cashier. May assist bus person in stocking, removing and resetting dishes and silverware between courses, and cleaning and resetting vacated tables.

Bartender

Responsible for setup, maintenance and operation of the bar. Takes drink orders from patrons or servers and prepares and serves alcoholic and non-alcoholic drinks according to standard recipes. Mixes ingredients for cocktails and serves wine and bottled or beer. Rings drink orders into register, collects payment and makes change. May also wash and sterilize glassware, prepare garnishes for drinks and prepare and replenish appetizers.