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Module 12: Banqueting

Banquets require a lot of coordination and planning to ensure a smooth service for your diners. Here are the things you need to know to organise a successful banquet.

1. Equipment

Knowing exactly what type of equipment you need for banqueting will help determine your output capacity. Here are some of the equipment you’ll need:

  • Back of house (BOH): Front of house (FOH):
    • Gas stove
    • Oven
    • Griller
    • Tilting skillet
    • Combi oven
    • Wok stove
    • Griddle
    • Industrial pots and pans
    • Food warmer
    • Tray racks
    • Glass racks
    • Dish caddy
    • Trays
    • Liquid dispenser
    • Ice caddy
    • Chafing dishes
    • Platters
    • Cooking station

2. Flow of operations

To run a banquet, you must consider every aspect of it and be able to see the big picture of the whole event. You must take into account how guests and staff flow through the space and the time of the event if you are to set up and service a functional banquet.

  • Banquet event order (BEO) BOH FOH
    • Coodinator and guest agrees on details for the event.
    • BEO given to BOH.
    • Performs forecast, budgeting and purchasing from BEO.
    • Prepares food and drinks.
    • Delivers prepared items from BOH to guests.
    • Makes sure operations are smooth.

3.    Kitchen management

Managing the kitchen is an important aspect of banquets because food is one of the event’s highlights. An organised kitchen is efficient and productive so take a look at these important considerations that’ll help manage your kitchen for banquets:

  • Food safety
  • Menu planning
  • Forecasting of ingredients and supplies
  • Purchasing
  • Food preparation
  • Storage
  • Holding
  • Dishing out

4.    Service

Timing is very important for banquets because everything is happening in real time. Things need to flow from the kitchen to the dining area, and different types of banquets require different types of service. Here are the important areas to note:

  • Organising the banquet team
  • Managing the meal service
  • Flow of service
  • Ensuring smooth service

5.    Handling customer complaints

Due to their size, banquets present greater margins of error and complaints may arise. Here are some pointers to take note of when handling complaints:

  • Create a system for feedback
  • Record and process
  • Acknowledge
  • Analyse
  • Follow up with the customer

You can also learn more about the proper ways to handle customer complaints.

6.    Trends and developments

By keeping up with the trends and developments in the buffet and banqueting market, you can stay ahead of the competition and discover new ideas that enhance your restaurant. These are the current trends in the buffet and banqueting market today:

  • Live serving/cooking stations
  • Dessert buffet spreads with trendy items such as macarons, cupcakes etc.
  • Local dishes with a twist

Congratulations, you’ve completed the 6 Steps to Organising a Banquet topic!

Pick a related topic from the Banqueting module, or go back to the Chefmanship Academy modules page.

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