Banquets and events require meticulous preparation to ensure seamless service and guest satisfaction. Central to this preparation is the effective mise en place, which involves assembling and arranging all necessary equipment and materials before the event begins. In Kenya's hospitality industry, from luxury hotels in Nairobi to county government functions in Kisumu, proper mise en place aids in efficient service delivery and enhances the overall guest experience. This chapter focuses on the various categories of equipment used in banquets and events, highlighting their specifications and practical applications.

2.1 Banquets and Events Equipment

Banquet and event equipment includes a wide range of items essential for food service, presentation and guest comfort. Each category of equipment plays a specific role in the event's success, from the smallest piece of cutlery to large service apparatus. A well stocked inventory of quality equipment helps an establishment meet diverse client needs and uphold service standards.

2.1.1 Cutlery

Cutlery refers to the hand held bladed utensils used by guests to eat food, chiefly the different knives set for a banquet cover. Each knife is designed for a particular course or food item so that it cuts cleanly without tearing the food.

Joint knives

The joint knife is a long, sturdy knife with a slightly serrated or pointed blade, used to cut a joint of roast meat such as beef or lamb at the main course. Its length and strength let it slice through meat cleanly without excessive pressure.

Wine knives

The wine knife, also called a waiter's friend, is a small folding knife fitted with a corkscrew and a short blade, used by service staff to cut the foil and draw the cork from a wine bottle. It is carried by the waiter rather than laid in the guest's cover.

Fish knives

The fish knife has a broad, blunt edged blade shaped to separate fish flesh from its bones and skin without the sharp cutting action of a meat knife. It is laid with a matching fish fork for the fish course.

Side knives

The side knife is a small knife placed with the side or bread plate, used to butter and cut bread rolls. It is set above or beside the side plate at the top left of the cover.

Fruit knives

The fruit knife is a small, sharp bladed knife used to peel and cut fruit, commonly set for the fruit or dessert course. Its short blade allows precise, controlled cuts on soft fruit.

Steak knives

The steak knife has a sharp, often serrated blade designed to cut through grilled or fried meat cleanly. It is provided when steak or a similarly firm cut of meat is on the menu.

Materials used in cutlery

Cutlery can be manufactured from various materials affecting durability and appearance.

• Stainless steel: the most common material, resistant to rust and corrosion, suitable for frequent use.

Bundles of stainless steel pipes for plumbing (Source: Wikimedia Commons)

• Silver plated: offers a luxurious appearance, commonly used in formal events but requires careful maintenance.
• Plastic: used for disposable cutlery at an informal or outdoor event, economical but less durable.
• Titanium: lightweight and durable, increasingly used in premium catering but costly.
• Wooden: an eco-friendly option for disposables, gaining popularity in sustainable event planning.

Care and maintenance of cutlery

Proper care extends the lifespan of cutlery and maintains hygiene.

• Avoid leaving cutlery soaked in water for a prolonged period to prevent corrosion.
• Use an appropriate detergent and avoid an abrasive cleaning tool.
• Polish silver plated cutlery regularly to prevent tarnishing.
• Store cutlery in dry, organised compartments to avoid damage and allow quick access.
• Inspect cutlery routinely for a bent or damaged item to uphold safety and presentation standards.

Cutlery arrangement in banquets

Correct placement of cutlery enhances guest experience and reflects professionalism.

• Arrange forks on the left and knives and spoons on the right of the plate.
• Utensils are placed in order of use from the outside in, guiding guests through the courses.
• Ensure every knife's cutting edge faces the plate for safety.
• Dessert cutlery is often placed above the plate or brought with the dessert course.
• Adjust the arrangement according to the function's own practice or specific event requirements.

2.1.2 Flatware

Flatware here refers to the spoons and the joint fork set at a banquet cover alongside the cutlery, each shaped for a particular drink or course.

Soup spoon

The soup spoon has a rounded, deep bowl designed to hold a liquid dish such as soup or broth comfortably. It is set on the outer right of the cover for the first course.

Sweet spoon

The sweet spoon is a smaller spoon used for a dessert or sweet dish, often paired with a dessert fork. Its shallower bowl suits a soft pudding or similar sweet.

Tea spoon

The tea spoon is a small spoon used mainly for stirring tea or coffee, and also for a small dessert. It is set with the cup and saucer at the beverage stage of service.

Bar spoon

The bar spoon has a long, twisted handle used to stir a drink in a tall glass or jug without disturbing its contents. It is a bar service item that may also be used at the table for mixing a table drink.

Coffee spoon

The coffee spoon is a small spoon, shorter than a tea spoon, used with a demitasse coffee cup to stir sugar or cream into the coffee.

Joint fork

The joint fork is a dinner sized fork used together with the joint knife to eat a roast meat main course. Its longer tines hold the meat steady while it is cut.

Common types of flatware

Banquet service also uses serving flatware to move food from the dish to the plate.

• Serving spoons: large spoons used for dishing out food portions.
• Ladles: deep bowled spoons designed for soup, sauce and gravy.
• Tongs: used to pick up a solid food item hygienically, such as salad or a bread roll.
• Carving forks: long, two pronged forks used to hold meat steady during carving.
• Cake servers: flat, triangular utensils designed to lift and serve a slice of cake or pie.

Materials and finishes

Flatware materials affect durability and guest perception.

• Stainless steel: offers strength and resistance to staining, ideal for repeated use.
• Silver plated: used in formal events for elegance, requiring maintenance to prevent tarnishing.
• Plastic: disposable flatware is suitable for a casual or outdoor event, though its environmental impact should be considered.
• Wooden: often used for serving finger food at an eco-conscious event.
• Gold plated: occasionally used in an exclusive event to convey luxury.

Handling and storage

Proper handling preserves flatware quality and hygiene.

• Clean flatware immediately after use to prevent food residue hardening.
• Dry it thoroughly to avoid water spots and corrosion.
• Store it in dedicated trays or containers to avoid damage and simplify service setup.
• Separate flatware by type to allow quick retrieval during service.
• Train staff on proper handling to maintain presentation standards.

Role in banquet service flow

Flatware contributes directly to the smooth progression of service.

• Enables efficient portioning and serving of food items.
• Supports hygiene by minimising direct hand contact with food.
• Enhances presentation through a polished and appropriate utensil.
• Supports a diverse menu by providing a specialised tool for each dish.
• Reduces guest waiting time by streamlining food distribution.

2.1.3 Crockery

Crockery refers to the ceramic or porcelain plates and dishes used to present and serve food during banquets and events. The choice of crockery influences both functionality and the event's visual appeal.

Side plate

The side plate is a small plate placed at the top left of the cover, used for bread, butter or an accompaniment set beside the main course.

Soup plate

The soup plate is a wide, shallow plate with a deep well in the centre, used to serve soup or a similar liquid dish at the table rather than in a bowl.

Dessert plate

The dessert plate is a smaller plate than the dinner plate, used for a sweet course or a snack served after the main meal.

Fish plate

The fish plate is shaped to suit a fish course, often slightly smaller than a dinner plate, and is laid with the fish knife and fork.

Service plate

The service plate, also called a show plate or charger, is a decorative base plate set at the cover before the first course and removed or replaced as each course is served.

Fruit plate

The fruit plate is a small plate used for serving fresh fruit, typically at the end of a banquet meal or as a refreshing course.

Materials and durability

Crockery materials affect usage and maintenance.

• Porcelain: durable and elegant, commonly used in hotels and upscale events.
• Bone china: lightweight with a delicate appearance, preferred for a premium banquet.
• Stoneware: heavier and rustic, often used in a casual or themed event.
• Earthenware: porous and less durable, used for decorative purposes or an informal setting.
• Melamine: shatterproof and lightweight, ideal for an outdoor event or a high-traffic function.

Care and handling

Maintaining crockery quality requires careful handling.

• Avoid a sudden temperature change to prevent cracking.
• Use an appropriate washing method to prevent chipping and fading.
• Inspect crockery for a crack or chip regularly to ensure guest safety.
• Store plates vertically or in a rack to minimise damage.
• Train staff on proper stacking and transport technique.

Presentation and setting

Crockery arrangement influences the event's aesthetic and guest experience.

• Match the crockery style to the event theme and formality.
• Coordinate plate sizes and shapes for a multi-course meal.
• Ensure every surface is clean and polished, free of a stain or fingerprint.
• Use a presentation plate or charger for added elegance.
• Align plates centrally with the cutlery and glassware for uniformity.

2.1.4 Hollowware

Hollowware comprises metal or similarly finished containers used for serving, storing or displaying food and beverages.

Serving dishes

Serving dishes are deep, often lidded dishes used to carry a portion of food, such as a main course item, from the kitchen to the buffet or table and keep it covered until served.

Coffee pots

Coffee pots are lidded pots with a spout and handle, used to serve hot coffee to guests at the table or from a service trolley.

Sugar dish

The sugar dish is a small lidded or open dish, usually paired with a small spoon, used to present sugar for tea or coffee service.

Protein bowls

Protein bowls are serving bowls sized for a portion of meat, fish or another protein dish, used to present and keep the item together during buffet or plated service.

Vegetable dish

The vegetable dish is a serving dish, often with a lid, used to hold and present a cooked vegetable accompaniment during service.

Common hollowware items

Banquet service also uses other hollowware for specific purposes.

• Tea pots: used for serving hot tea, often made of stainless steel or silver.
• Soup tureens: large lidded bowls for holding and serving soup or stew.
• Chafing dishes: heated containers that keep food warm during service.
• Punch bowls: large bowls for serving a cold beverage at a reception.
• Trays: flat hollowware used to carry a group of items together.

Materials and finishes

Material choice affects appearance and functionality.

• Stainless steel: durable, easy to clean and resistant to corrosion.
• Silver plated: offers a traditional, elegant look but requires polishing.

• Glass: used for a decorative punch bowl or cold beverage container.

• Copper: provides aesthetic appeal but requires careful maintenance.

Copper pipes installed through wall holes (Source: Wikimedia Commons)

• Plastic: a lightweight, disposable option for an informal event.

Maintenance and use

Proper maintenance ensures longevity and hygiene.

• Clean hollowware immediately after use to prevent a stain or odour.
• Polish silver hollowware regularly to maintain its shine.
• Check the heating element in a chafing dish for safety and efficiency.
• Store hollowware in a padded container to avoid a dent or scratch.
• Train staff in handling a hot container to prevent an accident.

Role in enhancing service quality

Hollowware contributes to guest satisfaction.

• Maintains optimal food and beverage temperature.
• Adds visual appeal through a polished, well designed item.
• Supports self-service and a buffet style presentation.
• Supports hygienic service by covering and protecting food.
• Allows efficient replenishment and display during an event.

2.1.5 Glassware

Glassware includes all drinking vessels used for serving beverages, ranging from water glasses to fine wine glasses.

Water glasses

Water glasses are larger, sturdy glasses set at every cover for drinking water throughout the meal. They are typically placed above the knives on the right of the setting.

Wine glasses

Wine glasses are set for a wine course, differentiated into a red and a white wine glass by shape and size, each suited to the wine it serves.

Juice glasses

Juice glasses are smaller glasses used to serve a fruit juice or similar soft drink, often at breakfast or a reception rather than a formal dinner course.

Types of glassware

A banquet also uses other glassware suited to particular drinks.

• Champagne flutes: tall and narrow glasses designed to preserve bubbles.
• Tumblers: versatile glasses used for a soft drink or a cocktail.
• Shot glasses: small glasses for serving spirits in a measured quantity.

Materials and quality standards

Glassware quality affects service perception.

• Crystal glass: high quality, thin walled glass offering clarity and elegance.
• Standard glass: durable and suitable for high volume service.
• Plastic: used for an outdoor or informal event, though less refined.
• Tempered glass: more resistant to breakage, often used in a busy venue.
• Coloured glass: occasionally used for a decorative or thematic purpose.

Care and storage

Maintaining glassware involves careful handling.

• Wash glasses using an appropriate detergent to avoid residue or cloudiness.
• Use a rack or padded tray for drying to prevent a chip.
• Store glasses upright to avoid dust accumulation.
• Inspect glassware for a crack or chip regularly to ensure guest safety.
• Train staff in safe transport and polishing technique.

Glassware arrangement in banquets

Proper placement enhances guest convenience and event aesthetics.

• Position glasses above the knives on the right side of the setting.
• Arrange them from largest to smallest, or by order of use.
• Ensure every glass is spotlessly clean and free of a watermark.
• Coordinate glassware styles with the event's formality and menu.
• Provide a speciality glass where the beverage selection requires it.

2.1.6 Large Banquets Service Equipment

Large scale banquets require specialised equipment to manage volume and service efficiency.

Chafing dishes

Chafing dishes are heated serving units, usually a metal frame holding a food pan over a water pan warmed by a fuel burner or electric element, used to keep buffet food at a safe serving temperature throughout service.

Trolley

The trolley is a wheeled, often multi tiered unit used to transport food, crockery, linen or equipment between the kitchen and the function room without repeated trips by hand.

Plate warmers

Plate warmers are heated cabinets or units used to warm plates before hot food is plated, so the food does not cool quickly once served.

Service trays

Service trays are flat, often non-slip surfaces used by waiting staff to carry several food or drink items, or used crockery, safely at once.

Function and importance

These tools allow smooth operation during a high capacity event.

• Maintain food safety through temperature control.
• Streamline food and beverage distribution.
• Reduce staff movement and fatigue.
• Enhance guest self-service options.
• Support timely replenishment of a service station.

Maintenance and operational considerations

Proper upkeep ensures reliability.

• Clean equipment regularly to prevent contamination.
• Inspect electrical and mechanical parts routinely.
• Train staff on safe operation and troubleshooting.
• Schedule maintenance to avoid disrupting an event.
• Use equipment compatible with the venue's power and space.

Adaptation to event types

Equipment choices depend on the event's characteristics.

• A formal sit-down dinner may require minimal buffet equipment.
• An outdoor event prioritises portable and durable gear.
• A corporate event may need a specialised beverage dispenser.
• A wedding often combines decorative and functional equipment.
• A themed event might combine a traditional serving tool with modern equipment.

2.1.7 Linen

Linen plays a crucial role in presentation and comfort, encompassing the tablecloth, napkins, seat covers and related fabric items.

Table cloth

The table cloth is the main covering laid over the table, chosen in a fabric, size and colour that suits the event's style and formality.

Skirtings

Skirtings are pleated fabric panels fixed around the base of a table to conceal its legs and any equipment stored beneath it, commonly used on a buffet or display table.

Molton

Molton is a soft, often felted underlay placed on the table before the table cloth, used to cushion the surface, deaden the sound of plates and cutlery and help the cloth sit smoothly.

Slip cloth

A slip cloth is a smaller cloth laid over the main table cloth, which can be changed between courses so the table looks fresh without re-laying the whole cloth.

Buffet cloth

The buffet cloth is a heavier, often longer cloth used specifically to cover a buffet table and the equipment placed beneath or around it.

Napkins

Napkins are the guest's own cloth, placed on the cover or folded as a decorative feature, used for wiping the mouth and hands and protecting clothing during the meal.

Seat covers

Seat covers are fitted or stretch fabric covers placed over banquet chairs to improve their appearance and coordinate them with the event's colour scheme.

Fabric types and selection

Choosing appropriate linen depends on the event's style and budget.

• Cotton: soft and absorbent, preferred for a formal event.
• Polyester: durable and stain resistant, suitable for a high traffic venue.
• Linen fabric: a luxurious texture but requires careful maintenance.
• Blends: combine durability and feel, balancing cost and quality.
• Disposable fabric: used for a single-use or casual event to reduce laundry needs.

Care and maintenance

Proper linen care preserves appearance and hygiene.

• Pre-treat a stain before washing to prevent a permanent mark.
• Use a professional laundering service for a large quantity.
• Store linen in a dry, clean area to avoid mildew.
• Iron or press linen to maintain a crisp presentation.
• Rotate linen sets to extend their lifespan and avoid an uneven wear pattern.

Role in event ambience

Linen contributes to the event atmosphere.

• Sets the colour scheme and style tone.
• Provides a clean, polished surface for dining.
• Enhances comfort through a soft texture.
• Conceals an imperfection in a table or chair.
• Coordinates with other décor elements for a cohesive design.

Handling and setup

Efficient linen handling ensures a smooth event flow.

• Pre-measure the tables to select the correct linen size.
• Use a clip or weight to secure linen in an outdoor setting.
• Train staff on folding and placing a napkin appropriately.
• Coordinate linen colours with the event theme and client preference.
• Inspect linen for damage before setup to maintain standards.

2.1.8 Disposables

Disposables are single-use items commonly used in events for convenience and hygiene, especially in a casual or outdoor setting.

Plates

Disposable plates are plastic or compostable plates used to serve food at a casual or outdoor event where reusable crockery is not practical.

Spoons and forks

Disposable spoons and forks are single-use plastic or compostable utensils provided for eating where washing and reusing cutlery is not practical.

Plastic cups

Plastic cups are rigid or clear single-use cups used mainly for a cold beverage at a casual event.

Napkins

Disposable napkins are absorbent paper napkins provided for guest hygiene and convenience at an event using disposable service items.

Paper cups

Paper cups are single-use cups, sometimes lined to hold liquid, used for serving a hot or cold beverage.

Materials used for disposables

Disposables vary in the material they are made from, each with its own advantages and drawbacks.

• Plastic: widely available and affordable, though it poses an environmental challenge and its use may be restricted in a protected area.
• Compostable plant fibre: made from a material such as sugarcane bagasse or cornstarch, increasingly used at an eco-conscious event because it breaks down naturally.
• Paper: common for a napkin or cup, biodegradable, though it may not suit a hot or oily food unless lined.
• Foam: lightweight and insulating, used for a takeaway service but being phased out due to environmental concern.
• Biodegradable plastics: used where a durable yet more responsible disposable is wanted, though they need the right disposal condition to break down.

Advantages in banquets

Disposables offer several benefits.

• Reduce the labour associated with cleaning and washing.
• Lower the risk of cross-contamination in a large gathering.
• Facilitate quick turnover in an outdoor or casual event.
• Provide a cost-effective solution for a large volume.
• Allow easy disposal and waste management.

Environmental considerations

Sustainable event management requires careful disposable use.

• Prioritise a compostable or biodegradable option.
• Implement waste segregation to facilitate recycling.
• Educate staff and guests on proper disposal methods.
• Work with a responsible waste disposal service.
• Balance convenience with environmental responsibility.

Handling and storage

Proper handling maintains hygiene and order.

• Store disposables in a clean, dry area to prevent contamination.
• Organise items for easy access during service.
• Monitor stock levels to avoid a last-minute shortage.
• Ensure packaging stays intact to maintain quality.
• Dispose of a damaged or expired item promptly.

Chapter Summary

This chapter provides a comprehensive overview of the essential equipment used in banquets and events, covering cutlery, flatware, crockery, hollowware, glassware, large service equipment, linen, and disposables. It emphasizes the importance of proper polishing techniques for both cutlery and glassware to ensure cleanliness and presentation standards are met. The correct procedure for laying linen is detailed, highlighting its role in setting the ambiance and protecting surfaces. Table accompaniments and covers are discussed as key elements that enhance the dining experience and maintain hygiene. The chapter also addresses the significance of effective customer relations in banqueting operations, focusing on communication and service quality. Finally, it explores common challenges faced in managing banquets, including coordination and resource management, providing insight into successful event execution.