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Clint Nolasco

on 13 February 2012

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Food service becomes a meticulous task at different levels within the restaurant industry, banquet service remains amongst the highest of levels. Banquets occurring at four or five star hotels usually involve serving those who have attained elite status in society or those who have acquired a substantial amount of wealth. Using precise steps in the sequence of service along with time management has become essential in the process of professional banquet service.

Serving equipment that banquet servers have in their possession include a pen and writing pad used for taking down special orders or requests. Also a wine bottle opener, matches, and a crumber, a piece of metal four inches in length, bent into a half cylinder, used for brushing crumbs off of a table. DEFINITION! A seating arrangement designed for large group events such as awards ceremonies, galas and black-tie seated dinners. Round tables of 8 or 10 are used and typically spaced evenly through the event space. DIFFERENT
SERVICE Sit-down Service
With sit-down service, your banquet guests receive their food at their seats. Typically, you offer a choice of entrees, such as a beef, chicken, fish or vegetarian dinner and have attendees make selections ahead of time Buffet Service
A long line of hot and cold foods placed along one or more tables is the main characteristic of buffet service. Guests form one or two lines and walk alongside the buffet table, choosing what food they wish to eat. Some buffets have waitstaff explain what each dish is and serve portions directly onto guests' plates. Other buffets are strictly self-serve or combine self-service with a few staff-served choices, such as carved beef or turkey. Station Service
Station service is a modified form of buffet service, and typically costs somewhere between the price of a buffet and a sit-down meal. At a station service banquet, small tables are set up around the banquet room. Each station features a different kind of food and is typically staffed by a banquet server who keeps the food replenished and, in some cases, prepares or serves it. Stations may include an omelet station at a breakfast banquet, a sushi bar or a table filled with cheeses and charcuterie. Passed-tray Service
Passed-tray service typically occurs in lieu of a traditional meal. With this type of service, the waitstaff circulates through the banquet room with finger foods on large platters. The servers approach guests and offer food and a napkin. The service typically operates continuously for a block of time, and a full meal may not be served. FLOOR
SERVICE? Prepare the menu. Make a list of all the dishes you would like to see on the banquet table, whether you are making the meal yourself or arranging a caterer to provide the cooking. You will need to know how many dishes you are offering, both hot and cold, in order to begin organizing the display table. Narrow your focus once you've come up with an initial idea. You might like to provide a banquet of Indian dishes. In order not to become overwhelmed, try coming up with two or three hot dishes, five salads or sides and two desserts. This should provide plenty for your guests to choose from without crowding the table or overwhelming your guests with choices Arrange for help. A banquet cannot be completed by one person. You will need to either hire a professional catering staff, or have a group of dedicated friends or volunteers to help out. If you are using friends, ask people who you know have experience in food service, or you could find yourself having to explain how to make coffee for fifty people when you should be focusing on other things. Purchase or rent the equipment. If you are renting a hall for the banquet, chances are a kitchen will be available for your use, but check to see if it has everything you will need in stock. Industrial-size cooking pots, coffee machines, beverage dispensers, hotel pans and chafing pans for serving hot dishes and large serving bowls are just some of the items you will need. Also make sure you have enough plates, cups, stemware, cutlery and serving utensils. If the facility does not have enough of these things, you should be able to rent what you need from a business that specializes in party and event rentals. Organize the table and seating needs. Make sure you have enough chairs and tables for people to sit at. After you've completed your menu, make a drawing of how you would like the food to be arranged on the banquet table to give you some idea of how much space you will need. If the banquet is self-serve, consider having doubles of each dish so that guests can use both sides of the table for smoother traffic. AND LAST! Reserve a separate area for beverages. The drinks should not be on the same table as the food, as this can make service crowded. A table well stocked with self-serve coffee, water and juice can be placed near the food table. Alcoholic beverages can be self-serve, or you can arrange to have someone tend bar. THANK YOU! :) HOPE WE ALL LEARNED!
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