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Started in Ancient Civilizations

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EGYPT Filled their tombs with foodstuff for thepreparation in the next world Simultaneously covering the walls with

mural design to record food preparation styles and table setting.

HISTORY OF BANQUET AND CATERING

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Scenes depicted near the tombs

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• tomb scenes show people seated before tables piled high with foods

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• Hierarchy:• Important people placed closest to the host and

others arranged alongside them • Seat color also depends on the rank• Chairs for the most favored and mats for the less

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Greeks

• nutritional value was not regarded as important• guests would lie down on a specially designed

couch with one table at the middle • focused on the consumption of food than

nutritional value

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Romans

• Roman elite private banquets as a kind of feast for the senses, during which the host strove to impress his guests with extravagant fare, luxurious tableware, and diverse forms of entertainment.

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• The dining room was one of the most important reception spaces of the residence • high-quality decorative fixtures• floor mosaics• particularly sculptures and furniture

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• During Greek symposium, or male aristocratic drinking party, which female attendees were restricted to entertainers such as flute-girls and dancers as well as courtesans

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Concept of 5th Century Roman Feast

•With a drink of wine and honey, to be followed by fresh eggs , quarters of beef, mutton, and pork, all highly seasoned with pepper, pickles, caraway and poppy seeds, saffron, honey and salt.• Boar meat with apples, deer, hare and wild

buffalo.

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• Everything was tasted from grasshopper to ostrich, from dormouse to wild boar. • Guinea and truffles-Africa• Rabbits-Spain• Pheasants-Greece• Peacocks-Asia

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•mimes, clowns and everything that could add to pleasure must be used for the sole purpose of being amused.

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Middle Ages

• 17th-18th Century • Guilds had monopoly on special food items.• An innkeeper, in order to serve meals to the guests,

had to get the various menu items from those operations that were licensed to provide them.

• Boulanger-began selling dishes which he referred to as ‘restoratives’ (to restore)

• Boulanger challenged the rules of the guild by providing choices for the customers.

• French Revolution effectively abolished guilds.

Scope of Banquet Business

Providing food and beverage to a group of people who will eat at the same time.

Banquet

Usually done by prearranged contract – food and drink provided at a certain cost to a specific number of people.

Catering is the business of providing foodservice at a remote site.

Catering is food prepared by professionals to be served to a group of people at a designated place for a designated time and fee.

Catering has been considered a “service for the wealthy,” it is now in demand for many occasions.

Catering..

Catering management-may be defined as the task of planning, organizing and controlling.

Each activity influences the preparation and delivery of food, beverage and related services at a competitive, profitable price.

Catering Industry

Institutional: •Hospitals•Universities•Airlines• Large hotels•Retirement centers

Two Main Categories of Catering

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Social –civic groups, charities, corporations, businesses, and individuals on premise at a catering or banquet hall or off premise at selected location

Types of Banquet Business In house or on premise catering Off premise On premise and off premise catering

On premise catering-indicates that the function is : held exclusively within the facility The food is prepared and served on the same location. All of the required functions and services that the caterer

executes are done at their own facility.

On premise Catering

The distinct advantage of catering a banquet on premise is that everything is within reach. You have an alternative if a problem strikes

Advantages and disadvantages

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Many restaurants have specialized rooms on- premise to cater to the private parties.

Restaurants in rural areas-office complexes Restaurants in suburban areas-social events.

Full Service Restaurants

•A restaurant may have a layout strategically designed with three separate dining rooms attached to a centralized commercial food production kitchen.•These separate dining rooms are available at the same time to support the restaurant’s operation and for reservation and overflow seating

If it is a small restaurant, they may offer private party catering for 25 or 30 people.

They could cater bridal showers, small retirement dinner, or small awards dinner for a special occasion

Private parties

Many restaurants will cater on-premise special events and pursue off-premise opportunities.

Advantages: 1. Increase gross sales without expanding restaurant space 2. Maximize use of equipment and staff

Dual restaurant catering operations

Function that took place in: •Hotels•Conference rooms•Clubs•Banquet halls•restaurants

In –house or on-premise catering

In hotels and in conference centers with sleeping rooms, catering can be grouped into:

•COMMERCIAL BUSINESS •SOCIAL BUSINESS

Directly supports sleeping room occupancy. Conventions, trade shows, meetings, incentive business and tours

Has a greater impact on the profitability of the hotel

COMMERCIAL BUSINESS

Not directly connected with guest room occupancy

Weddings, anniversaries, birthdays, charity events, meetings, speeches, seminars, balls and dances.

Social Business

More potential income because every expense will be paid by the customer.

OFF PREMISE CATERING

Off-premise catering is food that is prepared in a kitchen and transported to the location where it will be served to a group of people.

An important consideration for off-premise catering is that there must be access to equipment needed to prepare the food.

Off-Premise Catering

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Transportation by vehicle is a main difference.

Equipments needed: insulated coolers, refrigerated vehicles, and portable warming units.

ON PREMISE VS OFF PREMISE

transportation must be provided for the staff to get to the site.

Some off premise events are so large that the caterer will have to rent buses to get the wait-staff to the location so that they all arrive dressed properly at the same time.

The distinct advantage of catering a banquet on premise is having alternative if a problem strikes

Advantages and disadvantages

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Catering Trends Caterers as entertainers: chef's demonstration

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• creating exciting food and beverage stations

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• celebrity chefs entering the catering business

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• Tasting menus-shot and martini glass amouse bouches.

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• Vegan and Vegetarian catering

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• Dessert tables

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• Artisan foods

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• Combining sweet and savory

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The hospitality business and you

Answer with a Yes, No or Sometimes1. Can I talk to strangers?2. Am I pleasant and courteous even when under stress?3. Am I at ease when using the telephone?4. Do I generally look clean and neat?5. Can I follow orders?

The hospitality business and you

6. Do I accept criticism gracefully?7. Do I like staying busy?8. Do I do detailed work well?9. Do I enjoy working with other people?10.Do I enjoy helping people?

Give yourself 2 points for each yes, 1 point for sometimes and 0 for no. If you scored 16pts. or more you would make an excellent hospitality worker

The success of the service

- Focus on the guest- Understand the role of the guest-contact employee- Weave a service culture into education and training systems- Thrive on change

Disney Service Model

SmileMake Eye contactRespect and welcome all guestsValue the magicInitiate guest contactCreative service solutionsEnd with a “thank you”

“Seven Deadly Sins of Service”

- Apathy (absence of passion)- Brush-off (To ignore or behave coldly toward); - Coldness- Condescension (lack of respect)- Robotics- Rule book- Runaround (form of evasive excuses )

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ASSIGNMENT

• Visit an independent caterer, a catering department of a hotel or restaurant.

• Identify and discuss the different types of catering events they have executed or handled in the past year.

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END