Unit 2 Banquet & Buffet Service

Introduction
An orthodox meaning of banquets is derived from the French word BAUNC meaning Bench.

Literal meaning being sumptuous repast (luxurious meal).

While Nepali we call it Bhoj.

It is basically a meal arranged for group of people to mark occasion.

A banquet is a large meal or feast, completed with main courses and desserts, often served with desired
alcoholic beverages, such as wine or beer. A banquet usually serves a purpose such as a charitable
gathering, a ceremony, or a celebration, and is often preceded or followed by speeches in honor of
someone.

In the majority of banquets, the gathering is seated at round tables with around 8-10 people per table.

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.

Banquet as a major revenue generator:-

 Acts as a backbone, thus is considered as a big business.

 Diverse and colorful activity engulfing different branches.
 Part of F & B equipped with push secretarial office.
 Banquet Sale is an art, so is revenue generation.

Types of Banquet

1) Informal
2) Semi-Formal
3) Formal

Types of Banquet functions:-

 State Banquets, Formal Lunch/Dinner.

 Reception
 Buffets
 Lunch/Dinner meeting
 Conference & Convention
 Special Events
 Traditional Events
 Theme Banquets
 Outdoor Catering

1) Informal
Freedom to:

 Sit
 Roam
 Eat

Found Generally For:

 Marriage Parties
 Get Together
 Festivals
 Other Celebrations

Guests may take as much time as they want.

Types of service:

 Floating
 Buffet

2) Semi-Formal
Only for people given priority
Generally seen in:
 Institutional Function
 Annual Day Function
 Honoured Parties

Separate table for Chief Guests and no discrimination for other guest.
3) Formal
Generally Seen in:
 Raising Day
 Flag Day
 Victory Celebration
 National Days
In Honor of Foreign Dignitaries
Seating Strictly according to protocol.
Table laid perpendicular to top table.
People near top table most important
Proper silver service.

Banquet Organization Chart

Banquet staff
 The Sales Administration Manager for group of company (chain hotels)
 Banquet Manager
 Secretary
 Banquet Head Waiter
 Dispense Barman
 Banquet Head Wine Waiter
 Permanent Working Staff
 Casual Staff (permanent and temporary)
 Porters
 Banquet Wine Waiter

Banquet Planning

The Banquet Manager must keep in mind the following considerations:

 Brief the banquet staff together with the chef, if possible.

 The order of service should be outlined clearly
 Chef should explain the menu to F & B personnel.
 ‘Top Table’ must be identified
 Espirit de Corps (feeling of loyalty and pride) to be inculcated (teach an attitude or habit to
someone)
  Appropriate work force – job fit
 Accomplishment of order taking
 Exercise control on dockets
 Provision for unexpected guests

Beverage Service Planning

 A Limited Bar
 An Open Bar
 A Straight Bar
 Guest preselects the table wine
 Any other specifications

Buffet Dinner Planning

 Make things easy to serve
 Plenty of cutlery available
 Proper arrangement of buffets as per number of pax
 Sufficient room for guests to queue
 Serve two-third of the food and replenish
 Separate food & bar menu
 Different menu for different occasions
 Varied choice of menu
 Seasonal variation

Banquet Seating Plan

The type of table plan depends upon the following:

 Organizer’s choice
 Nature Of Function
 Size & shape of the room where the function is to be held
 Number of covers
 Spacing

Types of seating arrangement

1. Theatre Style
Definition: Rows of chairs facing a stage, speaker or head
table.
Pros: Easy to setup.
Cons: Does not encourage interaction among
participants.
A/V Considerations: Depending on the size of the room
or audience and any visual obstructions, more than one
A/V setup may be required. Sound reinforcement should
be considered based on the size and acoustics of the
space.

2. Chevron
Definition: Rows of chairs arranged in a V shape and separated by a center aisle. The chairs should face a
head table or speaker.
Pros: Creates a more enclosed atmosphere for the speaker and participants.
Cons: Does not encourage interaction among
Participants.
A/V Considerations: All participants are seated focused on the speaker. Use of A/V should complement,
not take away from the set-up. In other words, if a screen is used, it should be centered behind the
speaker or head table, within the line of sight of each participant.

3. Herringbone
Definition: Rows of chairs arranged in a V shape with a
front facing center section and separated by center
aisles. The chairs should face a head table or speaker.
Pros: Creates a more enclosed atmosphere for the
speaker and participants.
Cons: Does not encourage interaction among
Participants.
A/V Considerations: All participants are seated focused
on the speaker. Use of A/V should complement, not
take away from the set-up. In other words, if a screen
is used, it should be centered behind the speaker or
head table, within the line of sight of each participant.

4. Classroom or Schoolroom
Definition: Rows of tables with chairs facing the front
of a room. Also referred to as a schoolroom setup.
Pros: Good for teaching & learning or workshop type
events. Affords each participant with a space for
writing.
Cons: Does not encourage interaction among
participants.
A/V Considerations: Depending on the size of the
room or audience and any visual obstructions, more
than one A/V setup may be required. Sound
reinforcement should be considered based on the
size and acoustics of the space.

5. Schoolroom Perpendicular
Definition: Variation of the classroom or schoolroom
setup in which tables are perpendicular to the head
table, and chairs are placed on both sides of the
tables.
Pros: May increase seating capacity over a standard
classroom setup in the space space. Encourages
discussion among participants (at each table). May be a
preferred setup for workshops that include team break-
out time or project work.
Cons: This setup could create a situation which makes classroom management difficult from the
moderator’s perspective.
A/V Considerations: Depending on the size of the room or audience and any visual obstructions, more
than one A/V setup may be required. Sound reinforcement should be considered based on the size and
acoustics of the space.

6. Boardroom
AKA: Conference or Closed Conference Setup
Definition: Rectangular or oval tables, set up with
chairs placed around all sides. This set-up is often
confused with Hollow Square Set-up.
Pros: Effective for group discussions or executive
meetings.
Cons: Not effective for teaching & learning or
workshop type events.
A/V Considerations: A/V set-ups for this style will always
be at someone’s back and there may be challenges with
projection if not using a ceiling mounted projector. If
planning for an A/V presentation using this style, leave
one end of the table void of chairs to allow for a clear
lane for projection and viewing by all participants.

7. Hollow Square
AKA: King’s Conference or Open Conference
Definition: Tables set in a square (or rectangle) with chairs
placed around the outside of the table. Center of the set-up is
empty or hollow.
Pros: Effective for group discussions or
coordination meetings.
Cons: Less effective for meetings or events that
require moderation, presentations, or key speakers.
A/V Considerations: A/V set-ups for this style will always be at
someone’s back and there may be challenges with
projection if not using a ceiling mounted projector. Sound
reinforcement should be considered based on the size and
acoustics of the
space.
8. U-Shape Setup
Definition: Tables set up in the shape of the letter U with
chairs set all around on one or both sides.
Pros: Effective for group discussions, workshops,
and events that require interaction among the
participants.
Cons: Chairs on the inside of the “U” limit the
effectiveness of teaching & learning or workshop
events because the speaker and A/V setup will be at some
participants’ backs.
A/V Considerations: Set-ups that include seats on the inside of the “U” may affect A/V set-ups. There
may be challenges with projection if not using a ceiling mounted projector. Depending on the size of the
room or audience and any visual obstructions more than one A/V setup may be required. Sound
reinforcement should be considered based on the size and acoustics of the space.

9. T-Shape Setup
Definition: Tables set up in the shape of the block T with chairs set
all around except at the head table.
Pros: Effective for group discussions or executive meetings.
Cons: Not effective for teaching & learning or workshop type events.
A/V Considerations: A/V set-ups for this style should be set up at the
foot of the “T” to allow for a clear lane for projection and viewing by
all participants. There may be challenges with projection if not using a
ceiling mounted projector. Sound reinforcement should be
considered based on the size and acoustics of the space.
10. Banquet Style Layouts
Definition: A grouping of round, square, or rectangular tables set in
such a way as to facilitate the serving of food, most often a
hexagonal or square pattern. The size of the tables affects the
number of guests seated at each table.
Pros: Good for events that include a formal meal component or
small group discussion.
Cons: Challenging for formal presentations unless the set-up is done
in a way that only about !of the table is used for seating and all
participants have a line of sight to the front of the room, speaker, or
presentation area.
A/V Considerations: A/V set-ups for this style may be at someone’s
back or out of their line of sight and there may be challenges with projection if not using a ceiling
mounted projector. Depending on the size of the room or audience and any visual obstructions, more
than one A/V setup may be required. Sound reinforcement should be considered based on the size and
acoustics of the space.

SPACE CALCULATION FOR BANQUETS

Since there are various type of seating arrangement which suits the need of various type of banqueting
event, the banquet manager should consult the host for his opinion and find out whether the host’s
request can be accommodated or not. Hotels normally have a brochure for banquets clearly indicating
the seating arrangement which can be provided; they also have various banquet halls of different
dimensions to help cater to the seating needs of its customers.

Some table specifications are listed below:

 Minimum space between two tables : 6 feet (6’) or 72 inches (72’’)
 Length of the cover: 20’’ to 24’’ (may vary as per the courses of the menu)
 Width of the cover: 15’’
  Space between back of table and wall: 3’
 Space between the table (with chair) and the wall: 4.5’ (3’ gangway+ 18’’ chair width)
 Round table of 60’’ diameter: 6 to 8 covers
 Round table of 66’’ diameter: 8 to 10 covers
 Round table of 72’’ diameter: 10 to 12 covers
22
 Area occupied by a round table A=π r 2 ( π= , 3.1416 ¿
7
For example, table of 6’ diameter, area= 3.1416×3’×3’ = 28.28 sq.feet
The above calculation does not take into account the chairs (in this case 10 chairs). The rule of thumb
suggests multiplying the area of table by 4 to get an area which accommodates round table, chairs and
gangway. Thus,
 Area occupied by the table = 28.28 sq. feet × 4 = 113.14 sq. feet
Considering the hall to be of dimension of 100’×60’
 Area of the banquet = 100’ × 60’ = 6000 sq. feet
 Number of tables that can be accommodated in the banquet hall
= Area of banquet hall / Area occupied by the table
= 6000 sq. feet / 113.14 sq. feet
= 53.03 (Approximately 53 round table with chair and space for gangway)

Types of seating plan

Type of sitting plan Area allowance per person
1. U-Shape/Opened end 30-32 sq. feet
2. T-Shape
3. V-Shape
4. E-Shape or Comb Shape 15 sq. feet
5. Fish-bone Shape
6. Class room
7. Theater Style/ Auditorium style 8-9 sq. feet
8. Block Shape
9. Hollow Block or Square Shape 21-23 sq. feet
10. Casual Lounge
11. Star or star Fish 21-23 sq. feet
12. Chevron
13. Herringbone 8-9 sq. feet

Banquet booking procedure

A booking is taken on a special information sheet called a Function sheet or Function prospectus. The
type of information is recorded as:
1. Name of booking party.
2. Name of the person to whom the bill is to be sent to.
3. Nature and type of function.
4. Date of function.
5. Time of function.
6. Number of people expected and number guaranteed.
7. Menu- Type of service required.
8. Wines or other beverages to be served.
9. Types of table layout.
10. Special arrangements if requires, ice sculptures-microphones etc.
 11. Seating plan and name of the guests (If state banquet).
12. Type of menu.
13. Price to be charged per person.
14. Price for special arrangements.
15. Others if special instruction.

PROTOCOLS FOR BANQUETS

Banquet service staff must always be courteous and exercise common sense to make the guests’
experiences as enjoyable as possible. They must demonstrate an appreciation for the opportunity to
serve guests. In addition, they should understand protocol- the formal rules of etiquette used for
ceremonies of state, military functions, and other special events. While the details of protocol are
beyond the scope of this book, banquet organizers should understand that there are rules which dictate
the proper way to do things when very special guests are served. Not only should the banquet
management staff know protocol, but the service employees who come in direct contact with special
guests must also understand and be able to practice principles of protocol.
A few of the rules that typically apply to special functions are discussed in the following section. (When
planning special events which are to be attended by heads of state or other very special officials, you
should review the reference cited on this page for more specific information.)

Reception and preliminaries:

The doors of the banquet hall are opened and guests take their seats. The waiting staffs stand at
attention at their respective stations. The announcer calls guests attention and announces the service
meal.

Seating at the Head Table:

At formal events, the seat of honor at the head table is to the right of the host. The second seat
of honor is to the left of the host. If another seat of honor is required, it is the second seat on the right
of the host. The balance of seats at the head table should be allocated according to the rank or
prominence of the guests. These guests should be assigned to seats by going from the right and the left
of the host out from the center of the head table.

Dining room preliminaries:

The toast master or announcer bangs his/her gavel three times before announcing “Mr.
Chairman, Ladies and Gentleman, dinner will be served” in a loud clear formal tone of voice. Manager
signals to start service.
Toast procedures:
At the conclusion of the toast master announces “My Lords, Ladies and Gentleman, pray silence
for Mr. Chairman who will purpose the toast.” The toast indicates that the formal part of the meal is
over.
Sequence of service in a Banquet

Banquet Workflow

It is important in planning an event that everything runs smoothly. This can only happen with careful
organisation and thoughtful planning.
When food is prepared in a commercial setting, there must be logical workflow. Workers must not waste
time by getting stuck in areas of the kitchen in which others are trying to work. Work does not flow
freely and food can easily be contaminated.

Workflow in the Kitchen

Dividing the kitchen into different work areas allows the preparation and plating of food to run
smoothly.
 Menu breakdown
 Standard Recipe cards /Banquet analysis sheets
 Recipe breakdown
 Equipment needed
 Task delegation / Team work

Logical sequence of tasks [ mise en place ]

 Timing
 Points of care
 Start time [staff]
 Break times [staff]
 Serving or presentation time
 Transportation
 Storage /Hygiene

Menu Breakdown
 Analysis menu
  Examine dishes, cookery methods, which take longer to cook
 Preparation time

Standard Recipe Card (SRC)

SRC give the chef =
 Guidance
 Quantities of product
 Qualities of product
 How to cook the dish
 Logical sequence
 Specific temperatures
 Specific equipment
 Can be the template for workflow plans

Banquet analysis sheet

 Are used if you have a range of courses or dishes to calculate
 Easier to work out amount of food needed for large functions
 Can also give you information for your workflow

Recipe Breakdown
 Analysis the recipe
 Which items have to be prepared first?
 Can we store these items?
 Method of cookery
 Cooking times
 Assembly point
 Service / Presentation time

Equipment required
 Analysis of menu/recipes
 Large equipment
 Small equipment
 Utensils
 Service ware
Task delegation/ Team work
 Menu / Recipe Analysis
 Assess peoples strength /Weakness
 Assign duties
 Communicate Menu/ Recipes
 Communicate work flow/ plan
 Identify work team goals jointly
 Feedback

Logical sequence of workflow

 Starting times for staff

 Presentation Service time
  Preparation Time
 Cooking Times
 Freezing or chilling times
 Defrosting of frozen foods if required
 Delivery of food items
 Transporting to venue
 Storage

BUFFET

In English it means side- board, though buffet also stands for a set-up table where food is displayed for
the guest. The guests choose the food as per their liking. The choice depends on the value and volume
of the buffet displayed .It requires a certain amount of aesthetic sense as the saying goes, “The eye is
the first to eat.” The eye appeal of the buffet should be excellent. The modern day buffet is a thematic,
elegant, yet modest presentation of finely prepared foods for service to and by the guest. Food service
patrons have always been concerned with value, and the buffet style of service provides such great
variety and such great freedom to choose from different categories that guest usually perceive buffet as
an unbeatable bargain. Buffet styles of service covers wide range. A buffet can be a simple picnic table
for 5 people or an elaborate extravaganza for five hundred. A buffet is generally managed by
Maitred’hotel, Chef, manager or all of them together.

The buffet can be either standing or sitting type.

Standing buffet is normally arranged where there is lack of space, large number of people have to be
accommodated, time is limited or informal gathering. Whereas sitting buffet is arranged in a restaurant
where there is regular buffet, working day luncheon, Saturday dinner using leftovers and providing
abundance of choice at moderate price. These types of buffets are open to general public also. In a sit
down buffet, soup along with bread, butter is served on the table by the waiter. After the soup is
consumed, the guest have to go to the buffet counter for selection while the waiter clears the soup cup
and rearranges the table as required. The cutleries are all laid on the table prior to the service. After
consuming the food, the guest goes for the dessert. Meanwhile waiter clears the table and rearranges
for the dessert course with dessert fork and spoon brought down.

a buffet requires finest decoration to make best visual impact on the customers mind, as food is
normally cold and perhaps cooked long time in advance making it rather stale.

All buffets include a combination of the following:

 A creative and centralized idea of theme

 Stylized preparation of food in volume
  Showmanship and flare
 Unusual table setting and configuration
 Professional and knowledgeable service

Points to keep in mind while setting a buffet:

1. The relationship of food among various dishes

2. Selection and placement
3. Presentation
4. Inedible and decorative pieces
5. Center piece
6. Layout

1. In arranging a cold buffet, the same rule should be followed as for the food service in a hot
cuisine. If the guest is asked to stand in the right side of the buffet and move towards the left, as
hors d’oeuvre, soup fish etc. is placed, this rule could at times be broken for the convenience for
the guest for the decorative pieces used for the eye appeal. In certain places where buffet
deluxe is arranged, the guests come to the table for the choice and the waiter serve on the
table. Sauces and garnished should be placed near the food with which they are to be
accompanied. The main food dish is placed behind the garnish at a higher level for guest
convenience.
2. A large selection of cold items should be included in order to utilize the left overt and also to cut
the cost in fuel consumption in the buffet table .It may not be possible to introduce a balanced
meal to the customers as he makes his own selection. Though it should be the endeavor of the
menu planner to keep all the items, which constitute a nutritionally balanced meal.
3. All buffet items should be presented on correct dishes, which should be thoroughly cleaned and
polished. Silver platters with broad designs on the side increases visual impact; so it a table we
should make use of such platters extensively. Food in its natural shape like suckling pig, slices of
roast leg of mutton should be kept in its original position to maintain its shape to make
impressive impact on the customer. Silver is the best material for buffet if polished well. Chine
and glassware can also be used with decent effect. The items kept on the table should be placed
in such a manner that it is convenient for the guest to pick up. The food should be eye catching.
A platter should be replaced before it is completely empty.
Gross Piece: - It is a large meal, which is partly carved and often it is done in front of the guest. It
is decorated with vegetables garnishes. It is possible to keep full carcass of a goat or a pig or
even a large salmon. Vegetables and fruits are used in creating eyes, ear, horns etc.
 4. At places where everyday buffets are laid, economy must be considered. The cost of production
and the customer’s paying capacity must be well studied before designing the menu for such
purposes.
5. If a buffet is small, a single outstanding item, a joint course may be kept as a point of attraction,
which can be kept on a special pedestal to support a heavy centerpiece. If a classical ice carving,
margarine decoration or flower decorations are used, they should be kept at a reasonable
distance from edible dishes. On an anniversary or any other special occasion of a society or of a
company, their sign can be displayed on ice or margarine or even plaster of Paris (POP).
6. The length of the buffet table depends upon the following factors:-
 Architecture of the room
 Number of people to be served
 Location of the table as regard to the distance from the kitchen
 Pre plated or self service
 Number of dishes to be served
 Type of food to be served
 Whether all the guest will eat at the same time

Usually a square room requires a broken line within the buffet. This may be accompanied by various
tables e.g. use of two round tables at the two ends of “U or L” design.