1. Banquet: A formal meal served to a large group of people, typically in a hotel, restaurant, or event venue.
2. Banquet Room: A designated space within a hotel or event venue specifically designed for hosting banquets.
3. Banquet Manager: The person responsible for overseeing and coordinating all aspects of a banquet event, from planning to execution.
4. Banquet Captain: The individual who supervises the banquet staff and ensures smooth service during the event.
5. Banquet Waiter/Waitress: Servers who attend to guests' needs during a banquet, serving food and drinks and clearing plates.
6. Banquet Setup: The arrangement of tables, chairs, linens, glassware, and other decor items in the banquet room.
7. Banquet Menu: The selection of dishes and beverages offered to guests during a banquet.
8. Banquet Service Styles: Different methods of serving food during a banquet, including plated service, buffet style, and family-style.
9. Buffet: A self-service dining option where guests can choose from a variety of dishes displayed on a buffet table.
10. RSVP: An acronym for "Répondez s'il vous plaît," which means "please respond" in French. Used to request confirmation of attendance for a banquet event.
11. Head Table: The main table at a banquet where the guest of honor or VIPs are seated.
12. Centerpieces: Decorative arrangements of flowers, candles, or other items placed on tables to enhance the ambiance.
13. Linen: The tablecloths, napkins, and other fabric items used to dress up the banquet tables.
14. Banquet Order: A document detailing all aspects of the banquet event, including the menu, setup, service style, and any special requests.
15. Banquet Check: The bill for the banquet event, including the cost of food, beverages, room rental, and any additional services provided.
16. Pre-Function Area: A space used for guests to mingle and have pre-dinner drinks before the banquet begins.
17. Post-Function Area: An area set up for guests to relax and socialize after the banquet.
18. Audiovisual Equipment: Equipment used during the banquet for presentations, speeches, or entertainment purposes.
19. Banquet Etiquette: The rules of礼节and appropriate behavior expected of guests during a banquet.
20. Banquet Feedback: Comments and evaluations from guests about their experience at the banquet, used for continuous improvement.
These terminologies are commonly used in the hospitality industry to communicate and manage banquet events effectively.