The word Banquet literally means – sumptuous feast. Banquets are arranged to cater for a large number of people. It may be in honor of a visiting guest, dignitary, birthdays or marriages. The need for a banquet arises because of: a. space problems, b. lack of kitchen equipment.
Today, banquets serve many purposes from training sessions, to formal business dinners. Business banquets are a popular way to strengthen bonds between businessmen and their partners. It is common that a banquet is organized at the end of an academic conference. A luau is one variety of banquets originally used in Hawaii. The Nei Mongol provincial government in China levies a tax on banquets.
Organization of the banquet dept:
Banquet manager-> asst manager-> maitre d’hôtel/chef de rang->waiters
Types of banquets:
Depending on the nature & solemnity of the occasion, banquets may be:
Informal, b. Semi-formal, c. Formal
Informal: no set plan of seating is followed here. There is no top-table & service is indiscriminate of sex & rank.
Semi-formal: these take place at company board meetings. A top table is allotted tat which the senior-most guests are seated according to their ranks. Formality & stringency of seating are maintained only at the top table. The rest of the guests are dispersed without discrimination at individual tables or sprigs.
Formal: elaborate arrangements are required in this case. Formal banquets are given by Head of State in honor of visiting dignitaries. The number of people, their designations, space required, staff requirements & the menu are planned in advance.
A table plan is printed behind each menu-card, if it is issued in advance-otherwise it is given on the invitation card. An elaborate system of service is followed in all formal banquets. This system necessarily includes a battery of lights in red, amber, green the changing of which is controlled by the banquet manager. A red light means that the waiters are to remain in the pantry, because the guests are not yet settled. Amber light means the dining room is ready. A systematic & symmetrical design is aimed at even during service.
Banqueting occasions: luncheon parties, social functions, conferences, wedding buffets, cocktail parties, dinner dances, business seminars, working lunches, training workshops, social & business reasons e.g. outdoor catering at show or exhibition.
Banquet sale offices mainly deal with:
Inquiries & follow-ups, reservations & cancellations, finalizing details, making function prospectus, filing correspondence, co-coordinating with chef for special menu, order any equipment required.
Mumbai College of Hotel Management & Catering Technology,