BANQUET
In the hospitality world, a banquet is a service that serves food in large quantities that have been planned and ordered in advance. Unlike restaurants that serve customers directly, yes! So, a hotel banquet is part of the Food & Beverage department, handling banquet events, both held by hotel guests and by the hotel itself. This event is usually held in a ballroom or special room with an agreed concept and menu. Apart from the service side, there is also a banquet kitchen, which is a kitchen that handles serving food for large events. This kitchen is different from a regular restaurant kitchen because it must be able to produce dishes in large quantities with quality that is maintained. To ensure everything runs smoothly, there is an important document called a banquet event order. This document records all the details of the event, from the number of guests, type of food, table layout, to other special service needs.
Definition of Banquet According to Experts
1. Goodman Raymond
Banquet is a service of serving food and drinks in large quantities that are done simultaneously. All menus, drinks, and serving times must be scheduled in detail before the event begins.
2. Heru Riyadi
Banquet hotel is a part of the hotel that not only provides food and drinks, but also handles event planning. Starting from the selection of rooms, equipment, to the decoration aspects that support the success of the event. So, banquet service is a service concept that is much more complex than regular restaurant services. All aspects of the event must be designed and executed with high precision to run smoothly.
Organizational Structure and Duties in Banquet Behind the success of a hotel banquet event, there is a team that works with their respective roles.
The following is the organizational structure of the banquet department and its duties:
1. Banquet Manager
- Responsible for the overall operation of banquet service
- Arrange event schedules and ensure all details are in accordance with banquet event orders
- Coordinate with other departments such as kitchen, housekeeping, and guest services.
2. Banquet Supervisor
- Supervise the team on the ground and ensure everything goes according to plan
- Resolve any issues that may arise during the event
- Brief the banquet staff before the event starts.
3. Banquet Captain
- Directly responsible for the service at the event location
- Supervise waiters and waitresses in serving food
- Ensure table setup is in accordance with guest requests.
4. Banquet Waiter/Waitress
- Serving food and drinks to guests.
- Arranging tables according to the chosen banquet service concept.
- Maintaining cleanliness and comfort during the event.
Dari susunan tim ini, bisa terlihat bahwa banquet service adalah kerja tim yang memerlukan koordinasi tinggi agar acara bisa berjalan dengan sukses.
From this team composition, it can be seen that banquet service is teamwork that requires high coordination so that the event can run successfully.
Getting to Know the Meaning of Table Service
In this method, guests sit at their respective tables and the food will be served by the waiter. There are several types of serving in table service, including:
1. American Service
American Service is a typical American food serving method where all dishes are fully prepared in the kitchen before being served. The waiter then brings the neatly arranged plates and serves them from the right side of the guest using the right hand. In this service procedure, female guests are given first priority before male guests are served. Because of its fast and efficient serving, this method is also known as Quick Service.
2. Russian Service
Russian Service is a form of luxury service commonly used in starred restaurants. In this method, food and drinks are arranged with high aesthetics in the kitchen before being brought out by the waiter. Dishes are served from the guest's left side using a service set with a counterclockwise serving direction.
3. French Service
French Service is a serving technique where food is cooked, prepared, and prepared directly in front of the guest using a special trolley. Because this technique requires high skills, waiters must be able to cook and prepare dishes well.
4. English Service
English Service is known as a food serving technique that reflects a family atmosphere, so it is often referred to as Family Service. In this method, guests remain seated in their seats, while food is passed around in relay starting from the guest sitting on the right side and continuing clockwise.
5. Buffet Service
In this method, all food is served at the buffet table and guests take their own food according to the desired portion. The choice of service type depends on the event concept and the preferences of the event organizer. This concept is designed to reduce the workload of waiters in the dining room and the busyness of the kitchen staff. In the implementation of a banquet, there are several stages that must be passed from preparation to the final stage. Well, for the event to run smoothly, all information must be ensured clearly between both parties.
simpulan
Banquet is a large-scale food service that is carried out professionally and in a structured manner. In the world of hospitality, hotel banquets are an important part that handles special events such as weddings, gala dinners, and conferences. Well, through a good understanding of banquet service, banquet event orders, to banquet kitchens, large events can run more smoothly. You can visit the video below, to find out more clearly :
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