Banquets and events form a critical segment of the food and beverage service industry in Kenya, demanding meticulous planning and execution. For waiters, mastery of mise en scène, the art of setting the scene, is essential to deliver seamless service that meets the expectations of diverse clientele. This chapter explores foundational concepts of banqueting and event operations, focusing on the roles of banqueting staff and the variety of functions encountered in professional practice. Understanding these elements equips waiters to contribute effectively to successful banquets and events across Kenya’s hospitality sector.

1.1 Introduction to banqueting

Banqueting is the branch of food and beverage service dedicated to serving a large, pre-booked group of guests a planned menu at a set time, rather than individual guests choosing freely from a menu as in restaurant service. It calls for careful advance planning and a coordinated team, since every guest is served within the same short window.

Definition

Banqueting is the organised service of food and drink to a group of guests who have booked in advance for a specific occasion, with a fixed menu, time and number of covers agreed beforehand. It differs from everyday restaurant service in its scale, its advance planning and the single, shared schedule every guest follows together.

Banquets

A banquet is a formal meal served to a large group of guests at one sitting, usually to mark an occasion such as a graduation, an awards dinner or an official celebration. It is planned around a fixed menu and a seating plan agreed with the host well before the event.

Events

An event is the wider occasion a banquet may form part of, which can include other elements beyond the meal itself, such as speeches, entertainment or an exhibition area. The food and beverage team plans its service to fit around the rest of the programme, not around the meal alone.

Banquets menu

A banquet menu is the fixed menu agreed with the host in advance, offered to every guest rather than chosen individually at the table. It is planned to allow the kitchen to prepare and the service team to plate and serve a large number of identical meals quickly and consistently.

1.1.1 Banqueting staff and responsibilities

A banqueting team is organised with clear roles so that a large function runs smoothly under time pressure.

Banqueting manager

The banqueting manager has overall responsibility for the function, liaising with the client to confirm requirements, planning staffing and resources, and overseeing the event from set up through to close.

Banqueting sale manager

The banqueting sale manager is responsible for selling banqueting space and packages to clients, handling enquiries, negotiating terms and confirming bookings before the event is handed over to the operational team.

Banqueting supervisor

The banqueting supervisor directs the floor team during the function itself, allocating stations, checking table setups and service standards, and solving problems as they arise during service.

Banquet waiter

The banquet waiter carries out table setup, serves food and drink to guests, and clears during and after the function, following the sequence of service set for the event.

Bar man

The bar man prepares and serves drinks from the bar area of the function, manages stock and controls the bar float, and ensures drinks are served promptly during busy periods of service.

Wine waiter

The wine waiter advises on and serves wine during the function, presenting bottles correctly, pouring for guests and keeping glasses replenished through the meal.

Causal staff

Extra staff are hired for a single function or a busy period, taking on basic service tasks such as clearing and carrying under the supervision of the permanent team, to cover the extra numbers a large banquet needs.

Porter

The porter handles the heavy, physical work of setting up and breaking down a function, moving furniture, equipment and supplies into and out of the venue before and after service.

Chapter Summary

This chapter explored the essential aspects of carrying out mis en scene for banquets and events, starting with an introduction to banqueting and the specific roles and responsibilities of banqueting staff. It examined various types of functions, including professional, social, and state events, highlighting their distinct characteristics and requirements. The process of banqueting booking and reservation was detailed, emphasizing the importance of key documents such as the function book, contract agreement, and function sheet. Proper personal protective equipment was discussed, focusing on appropriate attire for service staff to ensure safety and professionalism. Occupational safety and hygiene practices were covered extensively, including safety rules, exit placements, and hygiene standards to maintain a safe environment during events. The chapter also addressed environmental hygiene, sanitation in food and beverage service, resource conservation, and the proper use of cleaning materials and procedures. Finally, it covered the interpretation of décor elements such as furniture layouts, wall hangings, floral arrangements, drapery, carvings, wall paintings, and lighting, which contribute to the overall atmosphere and success of banquets and events.