THE HISTORICAL GROWTH OF

BANQUETING
 Changing population demographics and lifestyles
have been a primary force behind this growth.
 Two-income families, extended work weeks, and
the size of the senior population worldwide are a
few of the major influences of this growth trend.
 The result is an increased demand for
professional food preparation and service to both
small and large gatherings in a wide variety of
formats and settings, ranging from small
delicatessen and specialty take-out food stores to
volume catering of thousand of people.
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 Religious orders and royal households were

among the earliest practitioners of quantity food
production.
 The catering profession as we know it in the
twenty-first century has a long and intriguing
history, the beginnings of which are recorded in
the ancient civilizations.
 Egyptian nobility sought to supply themselves for
the next world by filling their tombs with
foodstuffs and cookware. Simultaneously they
covered the walls with murals recording food
preparation styles and table setting.,
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- from the records and art filled with food

presentations, table custom and decorative arts,
along with recipes detailing range of foodstuffs
that is its variety.
 Ancient Greek and roman periods focused
primarily on the types of foods eaten rather than
on records of the menus for entire meals.
 Concentrating on the dining habits of ancient
Rome.
 Greek banqueting featured the hors d’oeuvre
trolley, on which were serve a number of dishes
featuring small portions of different food items.
BANQUETING HALL
 Modern banqueting menu are found in the medieval
period of European history. The outline of thirteenth
century meal service followed these instructions for
the serving of dishes set down by
BARTHOLOMAEUS ANGLICUS, Parisian professor
of theology.
 Elaborate preparations and rituals accompanied
banquets of the medieval period. At a feast in honor
of RICHARD II of England in 1387, the head table
was placed on a raised platform with long tables set
parallel to the main table. The king was provided with
an armchair while the other guest sat on backless
benches or banquettes. The use of banquettes for
seating was the origin of the term banquet.
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 From this twenty-course format evolved the

three-course medieval menu offering as many
as 25 menu items with each course.

 Late eighteen and nineteenth century the menu

format revisions of the three primary courses
with multiple dishes into a series of nine course,
each featuring an individual menu item. The
revisions of menus were incorporated through
out Europe and America in a variety of formats.
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 The history of American banqueting

begins with the feasts of the Native
American. The menu formats of early
colonial American feasts were primarily
influenced by England . French cuisine
and menu formats initially threaded their
way through the colonies via English
recipes customs. The emigration of the
French royalists during the French
Revolution accelerated the assimilation of
both French cuisine and menus into
American banqueting customs.
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 Thomas Jefferson greatly aided the

development of American banqueting during his
years in the white house. Emphasis on wines
and simplification of menu were the major
elements in the development of banqueting that
would continually appear during the next 16
years of White House function.
 During the presidency of John Kennedy
banquets were enhanced by the contribution of
Jacqueline Kennedy, she preferred menus
emphasizing a style of simple, elegance and
concentrating on a high quality of food and
service.
INDUSTRIAL AND BUSINESS
FOODSERVICE
 The industrial revolution brought great changes
to social and economic systems. The plight of
child laborers, in particular resulted in legist
ration in England that forced managers to
provide meal period for the young workers.
 ROBERT OWEN – a Scottish mill owner during
the nineteenth century, is considered the “father
of industrial catering”.
 He improved working conditions for his employees that
his mills become a model throughout the industrial
world.
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- Contained large kitchen and eating room for

employees and their families. Prices for meals were
nominal and so begin the philosophy of sub-sizing meal
service for employees.
 1800’s – in the United States, many employees
provided free or below-cost meals to their
employees, a practice that continues to some
extent today.

 World war II period – the importance of industrial

feeding was not fully realized.
Con’t

- Most of the workers in plants at the time were

women who demanded facilities for obtaining a
hot meal while at work.
- Many plants have continued this service as an
indispensable part of their operations, either
under plant management or on a contract
/concessionaire basis.
 A newer segment of employee feeding for
office building workers has mushroomed
since the 1970’s.
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- Enterprising contract foodservice caterers or

companies have found this a ready market in
large cities.
- workers enjoy the time saving convenience of
having meals delivered to them at their desks,
eliminating the need to find an eating place
during their brief meal period. This type of
employee feeding appears to be increasing in
popularity.
TRANSPORTATING COMPANIES
 1940’s – non commercial foodservice, a large but
quiet segment of American foodservice began to
branch into some non-traditional areas such as
airline catering. J. Willard Marriott, the owner, who
by this time had renamed his A&W Restaurants
“HOT SHOPPES”, began to supply box lunches to
passenger Eastern, American and Capital airlines
leaving Washington D.C.’s old Hoover Airport.
 Food on the Move – today a major segment of
foodservice industry is provided by airlines, trains
and cruise ships. Food and Foodservice make up
a marketing tool used to “sell” travel in a particular
line.
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- Both airlines and railroads face the unique

problems of planning foods that will “go the
distance” the logistics of the food they serve is
a challenge.
- Cruise ship offer such a variety of foods, styles
of service and presentations that their
passengers can find their preferences well met.
- Food storage and preparation facilities
on these ships are adequate to make
self-sufficient for the length of the cruise
or ocean voyage.
MacroAsia
CATERING SERVICES
EMIRATES AIRLINES
AIR HONGKONG
QATAR AIRWAYS
SAUDIA AIRLINES
MACROASIA CATERING SERVICES (MACS)

 Is the first fully functional In-flight Catering

facility located inside the premises of the
Ninoy Aquino International Airport (NAIA)
in Manila, Philippines.
 It was incorporated on October 1996.
 After two years of continuous planning,
preparation and construction, it started its
commercial operations on August 9, 1998
with Air Macau and Singapore Airlines as
its first customers.
Con’t

 Its strength as a business entity is founded

on the solid partnership of two (2) highly
reputable and progressive companies.
MacroAsia Corporation (Philippines), and
Singapore Airport Terminal Services
(SATS – Singapore)
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 MACS valued clients 13 international

airlines
- Air Hongkong - Air Niugini
- Cathay Pacific - China Airlines
- Emirates - KLM
- Japan Airlines (JAL) - Qantas
- Korean Air
- Northwest Airlines
- Qatar Airways
- Singapore Airlines
- Saudi Arabian Airlines
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 MACS has the distinction of being the only

one airline caterer in the Philippines to be
HACCP certified.
 In addition to holding an ISO 9001-2000
Certification International and HALAL
certificate from the Office on Muslim Affairs.
 MACS has lived up to the distinction as the
most preferred airline caterer at NAIA,
which consistently gives its clients worry-
free operations, and serve at world class
standards.
INFLAIRNET SYSTEM
 A software for In-flight
catering.
 Came from Europe
 Concept of airlines
from purchasing,
inventory, service