Banquets, Conferences and Outdoor Catering

Abstract

A banquet is a special meal served to a number of persons in a room reserved especially for that function. There are many reasons why people wish to meet together over a meal, perhaps once monthly but more commonly annually. Thus it is important that the meal is of high quality and includes dishes that are liked by everyone. The first task of the banqueting manager is to match the size of the banquet room to the expected number of guests, making sure that the seating arrangements comply with fire regulations and are comfortable for everyone. The two methods of seating are ‘Communal’, which has a top table for the organisers and special guests, with sprigs emanating from it, and ‘Individual’, which has round tables usually for 8 to 12 persons each. The Communal method is more economical of space and is used for the more formal banquet.