banchetto in inglese, Appunti di Inglese

Scarica banchetto in inglese e più Appunti in PDF di Inglese solo su Docsity! BANQUETING The origin of the word “banquet” comes from the old French “banc”, short form of “banquet”, that is small bench which the family use for seating at a feast. The term “banqueting” is referred to function catering and it consists in supplying food and drinks on special occasions, like: weddings, conferences, birthdays, trade shows. The caterer's primary aim is to combine an impressive venue, with excellent service and good cuisine. It's important to understand food people need to prepare it, touch it, smell it, cut it and put it on plates. Menu planning is a focal issue in Banqueting. Usually the choice of menus is varied with a wide range of price to meet different requirements. Today major trends focus on healthy dining even in banqueting, with interesting, attractive and healthy (banquet) menus. A banquet is when customers require and assisted sit-down meal, instead a buffet is when customers require a food display on a counter table. Food is prepared in centralized kitchen at the moment or it is catered from another place to the event. The banqueting manager is responsible for the organization and planning of special event. There are three steps in organization: 1) GUEST'S BOOKING 2) PRODUCTION 3) SERVICE 1) First of all, the function manager receives an inquiry, he checks the availability and decides if refuse or accept the booking; 2) After that, the manager meets his customer and shows them menus and costs; 3) Finally the customer signs the contract. At this point the manager determines the number of his staff basing on the menu, the service required and on the number of the guest. It's distributed a function sheet, that it contains complete details regarding the menu of item, costs, staff, members and duties. These informations must be passed to every department like: kitchen, dining room, bar, cellar and sommelier. These function details may be in the from of: • Memos with duties for each department; • Function sheets for the chef and maître; • Check lists for head departments with last minutes changes.