1. Copyright © 2014 The Culinary Institute of America. All rights reserved. An Introduction to Banquet Service Chapter 1 1

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

3. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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. Earliest Banquets: Greeks and Romans

4. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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 placement of the salt cellar determined the status of diners. – High status diners ate “above the salt,” and the rest below. The sequence of dishes was cold foods were warm, light foods before heavy. Banquets in Medieval and Renaissance Europe

5. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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. A brigade system was introduced, lending to pomp and protocol. The Renaissance

6. Copyright © 2014 The Culinary Institute of America. All rights reserved. Today’s formal service style has its roots in service à la française. As guests entered the dining room, the first course was already set up. The French eventually took notice of service à la Russe, and began serving items tableside. – What was then service à la Russe is now called service à la française. Banquets in the 1700s and 1800s

7. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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. Banquets in the Victorian and Edwardian Eras

8. Copyright © 2014 The Culinary Institute of America. All rights reserved. Banquet HallsAn operation that is dedicated to the catering and service for events. RestaurantsMany restaurants have a private area or areas that can be used for parties. Hotels and Resorts Depend on banquets to stay profitable. Cruise LinesArranged and managed as they would be in a hotel, but with less availability of goods. ClubsSome clubs make their banquet facilities available only to members. Today’s Banquets On-Premise

9. Copyright © 2014 The Culinary Institute of America. All rights reserved. Today’s Banquets (cont’d) All food, personnel, and equipment must be brought to a location. Transportation is a major challenge. The host can find the perfect setting, which may stimulate creativity. Off-Premise Banquets © 2014 The Culinary Institute of America

10. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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. Banquet Service Teams Office Team

11. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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. Banquet Service Teams (cont’d) Back of House Team

12. Copyright © 2014 The Culinary Institute of America. All rights reserved. Maître d’Hôtel Supervises the setup of the dining room and choreographs the food and beverage service. CaptainManages the service of a specific section of the dining area. SommelierWill recommend specific wines to the client and serve them with each course. ExpeditorFunctions as the quality-control person in a catering kitchen, examining each plate before it is served. Pantry Person Is in charge of organizing and coordinating items to assist the service staff. Banquet Service Teams (cont’d) Front of House Team

13. Copyright © 2014 The Culinary Institute of America. All rights reserved. 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. Banquet Service Teams (cont’d) Ancillary Staffing for a Banquet

14. Copyright © 2014 The Culinary Institute of America. All rights reserved. Banquet Service Teams (cont’d) Hotel Banquet Facility Organizational Chart © 2014 The Culinary Institute of America

15. Copyright © 2014 The Culinary Institute of America. All rights reserved. Banquet Service Teams (cont’d) Moderate-Size Banquet Facility Organizational Chart © 2014 The Culinary Institute of America

16. Copyright © 2014 The Culinary Institute of America. All rights reserved. Banquet Service Teams (cont’d) A small catering company may only have one or two employees. Small Banquet Facility Organizational Chart © 2014 The Culinary Institute of America