Types of functions and events in the hospitality industry

Types of Functions and Events

Weddings: Large events typically hosted in hotels, banquet halls or outdoor venues. Often requires extensive planning and coordination for catering, seating, and special requirements.
Conferences & Meetings: Typically held in hotels or centres specially designed for corporate use. Services required include catering, seating arrangement, audio-visual equipment and breakout rooms.
Exhibitions: These can encompass trade shows or art exhibitions where food and beverage services may need to cater for large crowds, including stalls for food and drinks or a buffet service.
Banquets: Formal large gatherings that may be for a specific event or celebration. Services include multi-course meals with special diet considerations, drink service, and specific seating arrangements.
Sporting Events: Including match-day hospitality, catered boxes, and large-scale catering for spectators in the public areas.
Outdoor Events: These include festivals, concerts, and outdoor shows where mobile food and beverage stations may be required.
Private Dining: Smaller, more intimate events such as birthday parties or anniversary dinners. Service can vary from formal plated meals to buffet style.

Planning and Preparation: Refers to understanding client needs, creating suitable menus, planning for dietary requirements, and preparing the venue and staff ahead of time.
Communication: Liaising with clients, understanding their needs and ensuring their satisfaction during the event.
Coordination: Working with other hotel or venue departments to ensure smooth service delivery. Involves coordinating with kitchen staff, housekeeping, and the client.
Service: Involving serving food and beverages, ensuring customer satisfaction, and maintaining a high standard of service throughout the event.
Problem solving: Being able to quickly respond to and resolve any problems during the events to ensure minimal disruption.

Table Service: This style of service is associated with high-end events and includes à la carte, pre-set menus, and silver service.
Buffet Service: Popular choice for large events where a variety of food is served from a self-service buffet line.
Food Stations or Stalls: Commonly used in large-scale outdoor events like food festivals. Vendors serve a limited menu from individual stalls.
Canapé Service: Small, typically finger-food snacks served at formal gatherings, receptions or cocktail parties. Usually involves mobile wait staff circulating the room.
Beverage Service: Serving drinks may involve operating a bar, offering table service, or circulating trays of pre-poured beverages at a reception