MODULE I

HISTORICAL BANQUETING

Welcome to Module 1! At the end of Module 1, you should be able to:

 Discuss the history of banqueting;
 Develop food-preparation and food service styles and
 Identify food items from the historical menus that are offered on contemporary restaurant and
catering menus.

I. Lesson 1 – History of Banqueting

In this lesson, challenge yourself to:
a. Define what a banquet is.
b. Discuss historical banqueting by giving historical examples.

Activity:
Direction: Answer the following. Write your answer on a separate sheet of paper.
1. What is a banquet?
2. What is the purpose of having a banquet?
3. What are historical examples of banqueting?

Analysis. Write your answer on a separate sheet of paper.

1. Traditionally or in modern way, what is the purpose of holding a banquet?

Abstraction:
THE HISTORY OF BANQUETING 
A banquet is a large meal or feast, complete with main courses and desserts. A banquet is a formal large
meal or feast, where a number of people consume food together. Banquets are traditionally held to enhance the
prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes include
a charitable gathering, a ceremony, or a celebration. They often involve speeches in honor of the topic or guest of
honor.
The records tracing the development of the banquet menu throughout the centuries provide a rich and
exciting chronicle of food items, recipes, and traditions. Many of these food items and recipes endure in our
contemporary food customs.

Many cultures have developed structures for banquets. In the European Middle Ages, comprehensive
ritualized elements were involved in a traditional three-course menu, having up to 25 dishes in each course (this
structure persisted into the 19th century). The structure was later altered to two courses, with the pre-existing
third course changed to the serving of fruit and nuts.
Modern banqueting has its roots in the traditions of the Greeks and Romans. The Greeks introduced the
hors d’oeuvre course, to which the Romans added up to 20 courses as they furthered the development of the
banquet feast. From this elaborate format evolved the three-course medieval menu, which presented as many as
25 menu items with each course.

Application:
Direction: Write your answer on a separate sheet of paper.
1. Explain how the banquet menu was developed throughout the centuries based on record tracing?
2. How do many cultures have developed structures for banquets?
3. What are the contributions of Greeks and Romans to the development of the modern banqueting?

II. Lesson 2 – Development of Food Preparation and Food Service Styles

In this lesson, challenge yourself to:
. Define what is “Food Preparation? Discuss the different categories in food preparation to ensure that the food
prepared is safe for consumption; and
. Identify the 5 types of Service

Activity: Answer the following questions. Write your answer on a separate sheet of paper.
1. Explain thoroughly “Food Preparation” and its purpose.
2. Give the four categories of food preparation and explain each.
3. Identify the 5 types of service and give its benefits.

Analysis. Write your answer on a separate sheet of paper.

1. How can you either ensure that your food prepared is safe to eat or to enhance the flavor?
2. How can you ensure proper storage of prepared foods especially leftovers?

Abstraction:
What Is Food Preparation?

Food preparation is the actions that are performed to prepare food to either ensure that the food we
consume is safe to eat or to enhance the flavor. As it relates to ensuring that food is safe for consumption, food
preparation can be broken down into four categories- cleaning of preparation equipment, separation of
ingredients, ensuring that foods are cooked to the right temperature, and proper storage of prepared foods.
The steps required for cleaning food depends largely on the type of food being prepared, but the importance of
doing so is to remove dirt, bacteria, pesticides, and other potentially harmful materials that could make your
patrons, and even your staff, sick.
 Additionally, food that isn't cleaned properly could leave dirt and bacteria on surfaces or preparation
equipment. When other foods are placed on these surfaces, cross-contamination could occur. However, cleaning
doesn't just relate to your staff properly preparing the ingredients to be used. It also includes washing their hands,
utensils, and surfaces properly and on a regular basis.
Ingredients should be properly separated to avoid cross-contamination. For example, your staff or any
preparation worker should not use the same cutting board for poultry that is used for vegetables. Utensils,
containers, platters, and other preparation equipment used for raw ingredients should not be used with cooked
ingredients. Certain ingredients should also be stored separately as well.
One of the most integral components of food preparation is ensuring that your staff understands the
importance of cooking certain foods to the right internal temperature. Doing so will help protect your diners from
food poisoning since the bacteria cannot survive at those temperatures. Additionally, the foods must be kept in a
heated area until it is time to serve food or reheated thoroughly.
The fourth piece of the food preparation puzzle is the proper storage of prepared foods. That is, how to
refrigerate and freeze leftover food. According to foodsafety.gov, the bacteria responsible for causing most cases
of food poisoning can reproduce the fastest between 40 degrees and 140 degrees F.
The best way to combat this is to use an appliance thermometer and know that your refrigerators are set
below 40 degrees F and that your freezers are set at 0 degrees or below. Although freezing won't destroy the
bacteria, it does stabilize it until the food can be heated to a temperature that can destroy it.

5 TYPES OF SERVICE
1. Waiter service
More commonly known as sit-down service, a waiter takes care of everything from taking orders to
serving food and payment.
Benefits
 Service is more personalized as diners are served directly.
 Special requests can be more easily accommodated compared to other services.
Challenges
 Requires skilled service staff because the waiter has to remember orders, service protocols and
serve promptly.
 More prone to mistakes as miscommunication with the kitchen can lead to wrong orders being
served to guests.
2. Chinese banquet service
Another form of waiter service where each waiter takes care of a table or group of tables with 10-12
guests. Dishes are usually communal and shared.
Benefits
 Guests feel more relaxed because of the communal sharing dishes.
 Food served is usually pre-ordered so the waiters don’t have to worry about taking orders.
Challenges
 Requires a big number of skilled staff because different tables have to be served at the same time.
 Coordination with the kitchen is key as all the food has to be served fresh at the same time.
3. Buffet service
In a buffet service, guests can choose their food from a wider selection made available on the buffet line.
There are 4 common types of buffet service:
 Simple Buffet – Guests get food from a buffet line and waiters move around to clear tables and
help guests with minor requests.
 Station-type buffet – Waiters serve the beverages while guests get the other dishes from the
buffet line.
 Modified deluxe buffet – Tables are set with cutlery; waiters serve the beverages, coffee and
dessert while guests get the other dishes from the buffet line.
 Deluxe buffet – Waiters serve appetizers, soup and/or salads and beverages. Guests take the
other dishes from the buffet line.
Benefits
 Buffet tables are easy to prepare.
  Waiters focus only on serving a few dishes and clearing tables.
Challenges
 Last minute special requests can be challenging because of time and resource constraints.
 This service can make diners feel alienated as waiters only clear plates and have little interactions
with them.
4. Self-service
Diners place, pay and pick up their orders at a counter similar to fast casual and fast food establishments.
Benefits
 Waiters only need to stay behind the station counter to take orders.
 Waiters do not have to go around the restaurant as food is self-serviced.
Challenges
 Diners expect quick service so food must either be prepared promptly or pre-prepared.
 Rush hours can be tiring and stressful because there may be queues.
5. Semi-self service
Similar to self-service, diners order and pay for their orders at the counter but their food is served to them
when ready.
Benefits
 Waiters only need to stay at the counter to take orders and receive payment.
 Services have an easier time delivering orders because diners are identified via a number system.
Challenges

 Food has to be prepared promptly as quick service is expected.

 Rush hours can be tiring and even more challenging when a long line forms and guests expect
quick service.
Application:
Let us apply
Direction: Match column A from column B. Write the letter of your choice on the blank provided before its
numbers. Write your answer on a separate piece of paper.
A B
____ 1. Chinese banquet service A. Responsible for causing most cases of food poisoning
____ 2. Bacteria B. Appliance used to help stabilize the food
____ 3. Waiter service C. Actions that are performed to prepare food either ensure that
____ 4. Self-service the food is safe to eat or to enhance flavor
____ 5. Food preparation D. Service is more personalized as diners are served directly
____ 6. Refrigerator E. Dishes that are usually communal and shared
____ 7. Buffet services F. Guests can choose their food from a wider selection made
____ 8. Chinese banquet available
____ 9. Station type buffet G. Diners place, pay and pick up their orders at a counter similar
to
____ 10. Waiter service fast food establishments
H. Requires a big number of skilled staff because different tables have to be
served
at the same time
I. Commonly known as sit-down service
J. Waiter serve the beverages while the guests get the other dishes from the line

Lesson 3 – Identifying Food items from the Historical Menus that are offered on Contemporary Restaurant and
Catering Menus

In this lesson you should be able to:

a. Define hors d’oeuvre?
 b. Explain how dining customs of the Greek and Roman societies influence contemporary menus and food
items today.

Activity. Try to explain and discuss the following. Write your answer on a separate piece of paper.
1. What are the types of Hors d’oeuvres?
2. Give at least 5 examples of Hors d’oeuvre.

Analysis
Direction: Explain briefly.
Compare and contrast Hors d’oeuvre and appetizer?

Abstraction:
Dining customs of The Greek and Roman societies influenced contemporary menus and food items today
by introducing hors d’oeuvres and multiple course menus. They also contributed to large meals per course to
indicate wealth. Throughout time, each era and society have taken these customs and reformed these ideas to fit
their ideals and societal customs.
Hors d’oeuvres and soteltes are common on contemporary and catering menus. These are typically simple
ways to add elegance and refinement when creating menus and extra flavor when needed. Foods like citrus and
beverages like wines are very commonly offered to pair tastes with meats or exquisite meals.
Hors d'oeuvres (pronounced "or-DERVS") are small one- or two-bite items that are served before dinner,
usually accompanied by cocktails. As well, hors d'oeuvres may be served at a cocktail party where a full dinner is
not being served. Hors d'oeuvres can be served at a table or passed on trays among guests.
Note that the word appetizer is sometimes used interchangeably with the word hors d'oeuvres, which can
lead to confusion in cases where the word appetizer is understood to mean the first course of a meal. There's no
hard and fast rule, but in general, an hors d'oeuvre is served before a meal, and an appetizer is part of a meal.
Technically, the word hors d'oeuvre, without an 's' at the end, can be used to indicate the singular and
also the plural form of the word, but in America, at least, it's normal to say hors d'oeuvres (plural) to mean more
than one.
Types of Hors d'Oeuvres
There are a few general categories of hors d'oeuvres. Canapés are a type of hors d'oeuvre constructed of
a base of bread, pastry, crackers, or something similar, with some sort of spread such as flavored cream cheese or
butter, and then a topping. The topping can be practically any sort of meat, seafood, vegetable, fruit, and so on.
Think of crab and avocado toasts, bruschetta with olive tapenade and mushrooms, or toasts topped with tuna and
red pepper mousse.
Another sort of hors d'oeuvres would be small items served on a skewer, stick, or toothpick such as grilled
shrimp, satay beef skewers, or cheese and fruit kebabs. These can be artistically arranged, alternating items for
color as well as a blend of flavors, or the sticks can be dedicated to one item.
Small pastry shells filled with some savory or sweet ingredient would also be a type of hors d'oeuvre. An
elegant example is caviar and crème fraiche tarts, while a simple one would be mini-quiches. Small fried items
such as turnovers, empanadas, samosas, and egg rolls are often served with a dipping sauce.
Crudité platters (cut raw vegetables served with a dip) or even dips served with crackers or chips can be
considered hors d'oeuvres as well. Indeed, a simple bowl of nuts would be hors d'oeuvres if served with drinks
before dinner. Think of a dish of citrus-marinated olives served with crackers or gougeres.
Deviled eggs are a classic, crowd-pleasing hors d'oeuvre that has many variations. There's really no limit to
what sort of item can be considered an hors-d'oeuvre, provided it is small (one to two bites) and is served before
dinner or in place of dinner at a cocktail party.
Hors d'Oeuvre Etiquette for Hosts and Guests
Be sure to provide your guests with what they need to eat hors d'oeuvres without mishap. At a minimum,
guests will need a napkin and a small plate they can use to hold the items. Make provisions for disposal of any
sticks, shells, shrimp tails, and used paper napkins.
Many hors d'oeuvres are finger foods and it is appropriate to eat them while standing and mingling. As a
guest, note where the trashcan or disposal plate is located. Don't leave any items on clean tablecloths or
countertops if you can avoid doing so.
Application:
Direction. Check (✓) if the food is Hors d’oeuvre and (X) if not. Write your answer on a separate piece of paper.
____ 1. Afritada ____ 6. Caldereta
____ 2. Empanada ____ 7. Toast topped with tuna
____ 3. Peanut ____ 8. Rice
____ 4. Ice cream ____ 9. Crackers
____ 5. Pastry ____ 10. Sticks

Congratulations! You have just finished Module 1. In the next module, you will learn about Styles of Catering
Operations.