An Introduction to Banquet

Service
Chapter 1

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 Learning Objectives

• Describe the history of banquets, from the

classical period, to the Renaissance, and through
today.
• Describe the types of banquets and different
styles of locations.
• Explain the banquet service team’s roles and
responsibilities.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

 INTRODUCTION

BANQUETS have been an important part of human

society since we first gathered into groups and
communities.
• Served as celebratory events with food, drinks &
entertainment;
• Used to demonstrate wealth and power;
• Form of social behavior

Banquets can be distinguished from restaurant

dining in a few ways:
• The host
• The menu
• The inclusion of ceremonies or entertainment
• The timing
Copyright ©of courses
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 Earliest Banquets:
Greeks and Romans
• Being invited to dine signaled social recognition
and said a lot about one’s power.
• Guests dined on couches, resting on their left
sides.
• The meal was divided into three courses.
• Servants brought large dishes from the kitchen
and each guest chose his favorite portion.
• The Greeks served their guests wine mixed with
water.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

 Banquets in Medieval and
Renaissance Europe
• In the late fourteenth century, people began to
think of food and its service as art forms.
• The host would display their wide collection of
silver on shelves, known as a buffet.
• The sequence of dishes was cold foods then
warm, light foods before heavy.
• Meal for medieval banquet was divided into 3
separate parts, or services.
• As guests entered the dining room, the first
course, the entrée, are already in place.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

 Banquets in Medieval and
Renaissance Europe
• Second courses are called “relevés” or
“removes”.
• Final course is called entremets, which
corresponds to our dessert course.
• Foods are served from common bowls, called
messes
• Food was scooped or dragged, to large dishes or
trenchers, which were shared by two or three
diners.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

 The Renaissance

• Dining and service became more elaborate, just

as art and music did.
• Cleanliness was a new focus, and tables were
covered with cloths and kept clean.
– Except for the hanging sides, which were used
as napkins.
• Tables were arranged in a “U” leaving an area
for entertainment.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

Banquets in the 1700s and 1800s

• Today’s formal service style has its roots in

service à la française – all foods are all served
lavishly on the table all at once (family-style).
• As guests entered the dining room, the first
course was already set up.
• The French eventually took notice of service à la
Russe (Today’s Russian style of service), and
began serving items tableside.
– What was then service à la Russe is now called
service à la française.

Copyright © 2014 The Culinary Institute of America. All rights reserved.

 Banquets in the Victorian
and Edwardian Eras
• Place settings included an array of crystal, fine
china, and silver.
• Gloved servers carried platters and trays to
guests, who would serve themselves.
• Dishes and serviceware became more unique and
extravagant.
• Either had the twelve-course banquet menu or
the seventeen-course classical menu.

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 Today’s Banquets
On-Premise

Banquet An operation that is dedicated to the

Halls catering and service for events.
Restaurants Many restaurants have a private
area or areas that can be used for
parties.
Hotels and Depend on banquets to stay
Resorts profitable.
Cruise Lines Arranged and managed as they
would be in a hotel, but with less
availability of goods.
Clubs Some clubs make their banquet
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 Today’s Banquets (cont’d)
Off-Premise Banquets

• All food, personnel, © 2014 The Culinary Institute of America

and equipment must

be brought to a
location.
• Transportation is a
major challenge.
• The host can find the
perfect setting, which
may stimulate
creativity.

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 Banquet Service Teams
Office Team

• In large operations, there may be an office staff

dedicated to the sale and marketing of banquets.
– Food and beverage director: oversees
purchases, sales, labor, etc.
– Banquet salesperson: works directly with
the client in developing the menu and then
creates the BEO/contract.
– Event planner: often an external position
hired by the client to work with the catering
facility.

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Banquet Service Teams (cont’d)
Back of House Team

• There is usually a separate group of cooks and

prep people to staff the kitchen for an event.
• Communication with the chef is critical for
planning the tabletop, renting equipment, and
executing the dinner.
• The executive chef is responsible for menus, food
purchases, and food costs.

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Banquet Service Teams (cont’d)
Front of House Team

Maître Supervises the setup of the dining room

d’Hôtel and choreographs the food and beverage
service.
Captain Manages the service of a specific section
of the dining area.
Sommelie Will recommend specific wines to the
r client and serve them with each course.
Expeditor Functions as the quality-control person
in a catering kitchen, examining each
plate before it is served.
Pantry Is in charge of organizing and
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Banquet Service Teams (cont’d)
Front and Back Waiters

Front Table maintenance, refiling, replacing or

Waiter removing glasses
Correcting/replacing flat wares;
Clearing the table of unnecessary items;
De-crumbing, pouring wines, setting in
plates; clearing plates, bread and butter;
Secondary Running trays to bussing area
Responsibili
ties
Running trays of food to dining room

Copyright © 2014 The Culinary Institute of America. All rights reserved.

Banquet Service Teams (cont’d)
Front and Back Waiters

Back Does all tasks of front waiter upon front

Waiter waiter request
Waiter
Runners/ Bring food from the kitchen to the dining
Food room. Assist with setup and breakdown
Handlers
of dining room and the maintenance of
the server’s pantry
Bus persons Bringing used table wares from the
dining area to the ware-washing area;
typically pours water, serve bread and
assist clearing of the table between
courses; also assist with setup and
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Banquet Service Teams (cont’d)
Ancillary Staffing for a Banquet

• Some events have more elaborate staffing needs

than others.
– Valet parking: Valet parking is often needed,
but it creates liability.
– Coat check: Never leave the coat check
unattended.
– Restroom attendants: Maintain the cleanliness
of the restroom.

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 Banquet Service Teams (cont’d)
Hotel Banquet Facility Organizational Chart
Hotel Organizational Chart for Banquets:
In some hotels, depending on the size and the number of banquets running simultaneously, the
banquet manager/salesperson may also act as Maître d’hôtel, or supervise each of the Maîtres
d’hôtel/ Head Captains in all of the events,

G.M.

Food &
Beverage
Director &
Assistant

Option
Banquet Exec.
Manager/Salesperson Chef

Banquet Maître Beverage Banquet

Salesperson d’hôtel Manager Chef

Sous
Captains Bartenders Chef

Servers Bar Backs Prep Cooks

Line Cooks
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Bussers
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Banquet Service Teams (cont’d)
Moderate-Size Banquet Facility Organizational
Chart

© 2014 The Culinary Institute of America

Copyright © 2014 The Culinary Institute of America. All rights reserved.

Banquet Service Teams (cont’d)
Small Banquet Facility Organizational Chart

• A small catering
company may only
have one or two
employees.
Small Catering Company Organizational Chart

Owner/Chef/
Salesperson

Cooks
Servers Dish washers

© 2014 The Culinary Institute of America

Copyright © 2014 The Culinary Institute of America. All rights reserved.