Banqueting is the term used to describe the service of special functions in an establishment which is separated from the normal dining or service area found in the various restaurants within the Hospitality sector. It involves service in special functions for a specific group of people at specific times where food and beverages are pre-selected or determined under a specified budget.
Functions take place within banquet rooms (or outdoors) and are under the supervision and responsibilities of the F&B Department. The Banqueting Manager has the administrative control of all functions (applies to larger Hotels/Resorts).
Banquet rooms consist of the actual functional room and may also feature pre-function areas for registration or coffee breaks etc. Banquet rooms are suitable for both business and leisure groups to hold; meetings, seminars, balls, weddings, anniversaries, etc.
Banquets can be very profitable and are a major revenue generating part of the hotel. In addition, successful banquets have an impact on the property’s community relations and can influence the number of rooms it sells to corporate accounts.
Banqueting allows great flexibility in pricing. High-volume food preparation assists to save money and can reduce food and beverage cost. Moreover, food can be purchased on an “as needed” basis; therefore, excessive funds are not tied up in the inventory.
