Introduction To Banquet
Introduction to Banquet, Function and Catering Procedure
The World of Catering
CATERING is a specialized field within the hospitality industry and could be defined as preparation and delivery of food, service staff and all amenities to a site either than a caterer owned
A caterer today must also have the ability to provide complete entertaining concepts, customized to a client’s needs, be able to transport fine foods efficiently and safely, and serve them with ease and style
It involves more than preparation of special meals, delivering them to a specified location and serving the guests if necessary
The dictionary defines a caterer as the one who “supplies” the viand of an entertainment”
A caterer must
Be a professional business person
Be a good sales person
Be a skilled chef
Ve a supervisor
Be a manager
Have artistic flair
Have a sense of fun
Have an acute eye for detail
Have an expensive imagination
Banquet
BANQUET is a food and beverage service at a specific time and place for a given number of people, agreed menu and price
It requires large halls with kitchens to provide quantity foods and a banquet brigade who are skilled in the art of handling large number of people
In hotels, the bamnquet area serves as one of their source of revenue under the food and beverage departments
Types of Catering
A. According to location of service
1. On-Premise
Restaurants
Hotels and Resorts
Cruise Lines
Country Clubs
Private Clubs
Banquet Halls
Religious Groups
2. Off-Premise
Tamayo’s Catering
Ibarra’s Catering
Hizon’s Catering
Challenges of outdoor catering
Neighborhood Pollution
Transportation
Keeping food hot and cold at the time of service
B. According to the types of meal served
1. Cold Service
2. Hot Service
3. Specialized Service
Important Factors to consider in Catering
The total amount of raw or fresh ingredients and equipment with their actual costs
The Total Cost of the event
Control of Kitchen utensils and equipment, glassware, flatware, and others used in a
The World of Catering
CATERING is a specialized field within the hospitality industry and could be defined as preparation and delivery of food, service staff and all amenities to a site either than a caterer owned
A caterer today must also have the ability to provide complete entertaining concepts, customized to a client’s needs, be able to transport fine foods efficiently and safely, and serve them with ease and style
It involves more than preparation of special meals, delivering them to a specified location and serving the guests if necessary
The dictionary defines a caterer as the one who “supplies” the viand of an entertainment”
A caterer must
Be a professional business person
Be a good sales person
Be a skilled chef
Ve a supervisor
Be a manager
Have artistic flair
Have a sense of fun
Have an acute eye for detail
Have an expensive imagination
Banquet
BANQUET is a food and beverage service at a specific time and place for a given number of people, agreed menu and price
It requires large halls with kitchens to provide quantity foods and a banquet brigade who are skilled in the art of handling large number of people
In hotels, the bamnquet area serves as one of their source of revenue under the food and beverage departments
Types of Catering
A. According to location of service
1. On-Premise
Restaurants
Hotels and Resorts
Cruise Lines
Country Clubs
Private Clubs
Banquet Halls
Religious Groups
2. Off-Premise
Tamayo’s Catering
Ibarra’s Catering
Hizon’s Catering
Challenges of outdoor catering
Neighborhood Pollution
Transportation
Keeping food hot and cold at the time of service
B. According to the types of meal served
1. Cold Service
2. Hot Service
3. Specialized Service
Important Factors to consider in Catering
The total amount of raw or fresh ingredients and equipment with their actual costs
The Total Cost of the event
Control of Kitchen utensils and equipment, glassware, flatware, and others used in a