Banquet Service
Banquet service – a term that refers to the way food is served
Buffet – this type of service places food items in chafing dishes with guests being given the opportunity to line up and help themselves to servings of their preferred viands, desserts, and the like.
Assisted Buffet/Managed Buffet – this type of service places food in chafing dishes but servers give guests moderate portions of certain viands. Usually, guests are still able to help themselves to desired portions of food in other chaffing dishes as well as the dessert area.
Sit-down – this type of service requires waiters to serve plated food directly to the guests; therefore, guests do not need to line up in order to partake of the menu chosen by the bride and groom
Lauriat – this type of service requires waiters to serve a minimum of 9 family style servings of food per table — from the appetizer down to the dessert. Often, a lauriat table has a lazy Susan so guests can help themselves to desired servings of food.
Others:
- Cocktail buffet – an array of hors d’oeuvres guests can munch on while waiting for the reception programme to start
- Candy buffet – a table of sweets (and even savory items) guests can partake of while waiting for the couple.