Conference, corporate and banquet service

Weddings, conferences, anniversaries and corporate events are a large and often lucrative part of the catering industry, but they place different demands than the daily à la carte service. While an ordinary evening is about reading each individual guest, a banquet is about coordinating an entire team so many guests are served simultaneously at the same pace and with the same quality.

§Service types for large companies

Large events are typically served in one of three ways and the choice depends on the number of guests budget and formality level. Buffet service gives the guest freedom and is efficient for large numbers but requires that food is kept at the correct temperature and refilled continuously. Plated service where dishes are set out pre-plated from a serving dish or plate gives a more controlled experience. Full table service where each course is carried and served simultaneously to all guests at a table or entire hall requires the greatest teamwork but also gives the most prestigious experience.

§Envelope covering on a large scale

Setting up to 20 people is something different from setting up a single table — it requires system. Work in a fixed sequence around the tables, use templates or measuring tape to ensure equal distance between place settings, and distribute the task among several colleagues so all tables become uniform. Uneven setting is something guests notice, even when they cannot put words to why.

• 01Arrange roles and responsibilities on the team before setting up starts.
• 02Use the same template or dimensions for each envelope for consistency.
• 03Cover tables farthest from the entrance first so guests don't walk past unfinished tables.
• 04Make a list of iron and metal foundries and industrial foundries you can get in contact with. Ask your school and your supervisors — they often know the companies in the industry and can point you in the right direction. Be open to looking beyond your own city.

§Timing and signal systems

At a banquet, all guests at a table — and often throughout the room — should be served at roughly the same time. This requires a fixed signal between team leader, kitchen and service team so everyone carries out at the same time. Many places use short, clear commands or hand signals because the room can be too large and noisy for ordinary speech. Practice the signals before the guests arrive so the team reacts automatically during the actual service.

§Special considerations at conferences

Conferences have their own rhythm: coffee breaks, morning and afternoon refreshments, lunch and possibly dinner must follow a strict schedule, often set by the organizer. Here, professionalism means discreet, quick provision of coffee and water, clearing up between sessions without disruption, and keeping an alert eye on the programme so food is ready precisely when the break starts.

§Allergies and diets on a large scale

At a banquet, there are often more guests with special considerations than at an ordinary evening and they must be identified, marked and served correctly without any of the other guests noticing a difference in pace. Use clear marking of place cards or place settings for guests with allergies or diet and arrange with the kitchen how these dishes can be visually recognized when they come out of the kitchen among many identical plates.

§After the event, an invoice is sent and follow-up on customer satisfaction takes place as part of good follow-up.

A banquet does not end when the last guest leaves. Tables and service must be cleared systematically, borrowed equipment counted and returned, and any damage or shortages noted. A good finish to an event is part of what determines whether the guest books again — and whether the restaurant can deliver the same level next time.