1. History Of Banquet Service

Hygiene and Sanitation Running a banquet requires excellent hygiene practices. Have your kitchen certified with your local sanitation department, if you will be preparing food in your own facility, and gain any other state and local sanitation certifications. Write a sanitation code and inform all staff members about it. Enforce the sanitation procedures, like washing hands thoroughly, wearing gloves, tying hair back, checking expiration dates, maintaining clean equipment and excusing staff from work when ill. When cleaning surfaces, ensure cleaning supplies like chemical cleaners don't contact food, pots or dishes. Take measures to keep food from spoiling if you must transport it to the facility, and practice pest control.

Pricing Banquet caterers have no obligation to follow industry standards of pricing. However, following the generally accepted pricing standards will make a catering business more marketable, as Joyce Weinberg says in 'Guide to Starting and Running a Catering Business.' Remember that pricing varies by location, too - if you're in New York City, you should charge more than if you operate in a small midwestern town.

Remember, under-valuing your product can keep your competition reducing their prices, decreasing what industry professionals can earn. Having very low prices may also make your product seem cheap, making raising your prices and attracting quality-seeking customers more difficult. Consistency Building a strong reputation requires the ability to produce a consistent product. Your menu might offer a variety of options, but you should be able to produce each one consistently.

Customers develop expectations based on food they have tried at previous events you've catered. This means training staff members to cook in a particular way. If one staff member has an excellent sense of creativity, work her ideas into your permanent menu. However, don't make radical menu changes for the banquet. Ensure that you have enough experienced staff members for the banquet, and require them to show up early, too - consistency depends on the reliability of your staff. Attention to Detail As a banquet caterer, you must pay close attention to detail.

Take careful notes of everything your client mentions. Talk with the facility manager as well, keeping in mind that your client may not know important details like what time the facility opens.

Ask what equipment the facility will provide, like stoves, microwaves and dishes, and whether you'll be setting the tables. The facility might provide centerpieces and tablecloths, or the client might expect you to do so. Visit the facility and take notes about its equipment, where you'll park and enter, where staff will walk as they carry food to the guests and even where you'll place the food in the kitchen.

You'll feel more comfortable on the day of the banquet, helping everything to flow more smoothly. Contracts and Payments Always write a contract and have your client sign it, as Sony Bode says in 'Successful Catering.' If you don't, you'll have no legal recourse for collecting payments if the client fails to pay. The contract also highlights your professionalism, guaranteeing that you'll provide the service your client expects.

Ask for a reasonable sum as your deposit, so a client won't simply cancel, wasting all the time you've spent planning. Collecting one-third of the total fee as the deposit when booking the client is a typical practice, says Bode. Alternatively, collect one-third of the fee one month before the event, or collect 10 percent when booking and 50 percent one month before the banquet.

. Aland Islands. Albania. Andorra. Armenia. Austria.

Azerbaijan. Belarus. Belgium. Bosnia and Herzegovina. Bulgaria.

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Croatia. Cyprus. Czech Republic.

Denmark. Estonia. Finland. France. Georgia. Germany.

Gibraltar. Greece. Greenland.

Holy See (Vatican City State). Hungary. Iceland. Ireland. Italy. Latvia. Liechtenstein.

Lithuania. Luxembourg. Macedonia.

Malta. Moldova. Monaco. Montenegro.

Netherlands. Norway.

Poland. Portugal. Romania. Russia. Serbia.

Slovakia. Slovenia. Spain. Sweden. Switzerland. Turkey. Ukraine.

History Of Banquet Service

United Kingdom. American Samoa. Australia. Bangladesh. Bhutan.

British Indian Ocean Territory. Brunei. Cambodia. China. Christmas Island. Cocos (Keeling) Islands.

Cook Islands. Fiji. Guam. India.

Indonesia. Japan. Kazakhstan. Korea (the Republic of).

Kyrgyzstan. Laos. Malaysia. Maldives. Mongolia. Myanmar. Nepal.

New Zealand. Pakistan.

Papua New Guinea. Philippines. Samoa. Singapore. Solomon Islands. Sri Lanka. Tajikistan.

Thailand. Timor-Leste. Tonga.

Turkmenistan. Uzbekistan. Vanuatu. Vietnam. Description Remarkable Banquet Service provides readers with straightforward advice on all aspects of successful banquet service, an important market for today’s professional. With the catering and events market expanding rapidly, quality service is an absolute necessity for success in the event planning industry.

This text covers everything from food and beverage service skills, such as setting up a buffet, pouring wine, and clearing tables, to managing staff and coordinating with vendors such as florists, wedding planners, and DJs. Throughout, more than 100 photographs and 40 illustrations illustrate key service points such as buffet set-up, proper plate handling, and synchronized service techniques, as well as guidelines for handling specific events including business luncheons, fund-raising events, bar and bat mitzvahs, weddings, and wine-tasting dinners. Provides readers with straightforward advice on all aspects of successful banquet services, an important market for today's professional. This text covers everything from food and beverage service skills, such as setting up a buffet, pouring wine, and clearing tables, to managing staff and coordinating with vendors such as florists, wedding planners, and DJs. Throughout, more than 100 photos and 40 illustrations illustrate key service points such as buffet set-up, proper plate handling, and synchronized service techniques, as well as guidelines for handling specific events including business luncheons, fund-raising events, bar and bat mitzvahs, weddings, and wine-tasting dinners. Strategies for planning, organizing, and executing a remarkable banquet are discussed. Style of service, sequence of service, and skills of service are reviewed and reinforced by an Instructor's Manual and PowerPoint Slides.