Banquet Catering Service

Banquet Catering Service
Learning Objectives
After reading this information sheet, you are able to perform banquet
catering service.
BANQUET CATERING SERVICE
Banquet Catering Defined

Finding the best company to provide banquet catering for your event requires you
to consider several things. It helps to know if the event you are holding qualifies as
a banquet, as a company that provides strictly banquet services may not be able to
provide adequately for anything else. A banquet is a public meal or feast that
includes main dishes and desserts and serves a specific celebratory or ceremonial
purpose. You should also know the full scope of your event and what you need to
make it successful so that you can hire the best banquet catering company for your
situation.
Banquet Catering Servers Ensure Prompt Service

Depending on the purpose behind a banquet and its size, you may find one or
more banquet servers at a banquet. A banquet server offers many benefits to the
attendees of a banquet:
 Ensures that food and drinks arrive quickly and properly
 Directs guests to the correct seating areas if a seating plan is in place
 Helps set up and take down the banquets
 Makes sure the banquet attendees have everything they need
Importance of Catering Numbers

Numbers matter when you are running a successful catering business. If you are
new to event planning, this realization might come as a surprise to you, but the fact
is that numbers heavily drive the catering world.
Guest counts, portion sizes, and delivery date all factor into the profitability of food
service, and even small number changes can make a big difference when it comes
to serving dinner to hundreds of guests.
Because of all this, meeting planners need a firm grasp of catering numbers to
ensure food quality and avoid penalty fees.
General Principles of Food Service
· Food safety. Food-borne illnesses and contamination sicken thousands of diners every
year. ...
· Value. Modern restaurant patrons want flavor at a reasonable price. ...
· Cost control. Restaurant budgets are heavy with food and labor costs. ...
· Laws and regulations.
Steps in maintaining food safety
In every step of food preparation, follow the four steps of the Food Safe Families
campaign to keep food safe:
· Clean — Wash hands and surfaces often.
· Separate — Don't cross-contaminate.
· Cook — Cook to the right temperature.
· Chill — Refrigerate promptly.
Cleaning and checking the restaurant area
All areas need to be checked for cleanliness or cleaned prior to service.
Areas to check for cleanliness may include:
Furniture – tables and chairs
Wall hangings – pictures or displays
Fixtures – light fittings and door knobs
Plants – indoor plants and pots
Glass – windows, panels and doors
Floor – carpet and tiled areas
Work stations – waiter’s sideboard

Toilets – rest areas
Hostess stand
Menu display stand
Buffet line
Bar.
Mise en place
It is the activity of putting things in place to make the subsequent F&B Services
smooth. The serving staff carries out the following duties −
 Removing all soiled linen and replacing them with the fresh ones.
 Ensuring that the side board is well-equipped.
 Replenishing condiment containers, shakers, and water jugs.
 Polishing cutlery and glassware.
 Replacing pale flowers with the fresh ones.
Preparing Side Boards (Dumb Waiters)
It is a piece of furniture with numerous compartments and shelves to keep

condiments, water jug or bottles, cutlery, food platters, and linens. Side boards are
allocated for every station.
To prepare the side boards, the serving staff must place −
· The replenished containers of water, butter, and condiments.
· The dinner plates, side plates, glasses, mugs, and fingerbowls in the lower
shelves.
· The linen, napkins, and dolly papers neatly and stalked.
· The cutlery in the appropriate sections separately according to the type.
· The condiments containers and shakers, water jug, butter dish, toothpick holders,
straw holders, on the upper shelf or board.
Preparing Ice and Water
Ice and water are the preliminary requirements of any food and beverage service
establishment. Clean drinkable water is obtained from the water purifiers installed
in the service establishment. The purifiers are selected such that they can cater to
large number of people per hour.
Crystal clear ice in the shape of large cubes can be prepared in-house if the size of
F&B establishment is large enough to install the required equipment. The ice can
also be purchased from an outsourced ice-making business and stored in the
freezers.
When the guests are seated, they are first served water at adequate temperature
according to the season.
Preparing the Table
Table setup plays an important role in contributing to the appearance of the table.
Principles of Preparing Covers

 Each table cover needs space of 24 to 30 inches wide.
 Crockery and cutlery must be placed 2 inches away from the edge of the
table.
 Knives are placed on the right of the dinner plate whereas forks are placed
on the left.
 Butter knife is placed on the side plate.
 The cutting edge of the knives must be towards the plate.
 Table napkin must be neatly folded and placed on the side plate.
Setting Table for Formal Dining
This type of table setup is required for formal events like corporate lunch or
dinner, or a wedding party. The formal dining contains multiple courses and
second helpings are not offered.
Setting Table for Casual Dining
This table setup is required for informal events like holiday parties and family
gatherings. Casual dining can contain multiple courses and service staff offers or
serves second rounds of helping when a guest requests for it. This table setup
appears as follows −
Setting a Buffet Table
This set up is required for catering to large groups of people. Buffet table setting
can be done in numerous ways depending upon the size and shape of the place,
the menu, and the number of guests.
 The food items are placed in a sequence from lightest to heaviest, starters to
desserts, or coolest to warmest.
 Cutlery is placed on the guest tables.
 Glasses, cups, and saucers are placed on a separate table to avoid
congestion.
 Table decoration pieces are placed such that they do not interfere with the
food items.
 Plates are stacked not more than 15 plates per stack.
 Paper napkins are placed between the plates.
Clearing the Tables
It is important to clear the table between two dining sessions by following

procedure −
· Clear the table first when the guests finish their main course.
· Clear it for the second time just before the guests leave the table.
· While clearing, first remove all the pieces of flatware and chinaware except table
linen and center piece. Let the dessert flatware remain in case of first clearing.
· Let wine glasses be on the table even after the main course.
· While clearing, pickup one plate at a time and place on the tray carefully. In case
of formal dining, replace the removed plate by a fresh one so that table cover
of the guest is never empty.
· Do not overload the tray with pile of used plates; make extra rounds to the table
if required.

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Banquet Catering Service

BANQUET CATERING SERVICE

Banquet Catering Defined

Banquet Catering Servers Ensure Prompt Service

Importance of Catering Numbers

General Principles of Food Service

· Value. Modern restaurant patrons want flavor at a reasonable price. ...

· Laws and regulations.

Steps in maintaining food safety

· Clean — Wash hands and surfaces often.

· Separate — Don't cross-contaminate.

· Cook — Cook to the right temperature.

· Chill — Refrigerate promptly.

Cleaning and checking the restaurant area

All areas need to be checked for cleanliness or cleaned prior to service.

Areas to check for cleanliness may include:

Furniture – tables and chairs

Wall hangings – pictures or displays

Fixtures – light fittings and door knobs

Plants – indoor plants and pots

Glass – windows, panels and doors

Floor – carpet and tiled areas

Work stations – waiter’s sideboard

Menu display stand

Preparing Side Boards (Dumb Waiters)

It is a piece of furniture with numerous compartments and shelves to keep

To prepare the side boards, the serving staff must place −

· The replenished containers of water, butter, and condiments.

· The linen, napkins, and dolly papers neatly and stalked.

· The cutlery in the appropriate sections separately according to the type.

Preparing Ice and Water

Preparing the Table

Principles of Preparing Covers

Setting Table for Formal Dining

Setting Table for Casual Dining

It is important to clear the table between two dining sessions by following

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