An event, of whatever nature, needs attention to every detail: the perfect table, the cocktails to be served, the decorations and the choice of music that will enhance the chosen theme and first and foremost, the well-being of the guests. Organizing involves many choices, many of them complex and not necessarily intuitive or within the reach of anyone.
If the choice of venue for an event or wedding is a specific location, the organizational aspects become paramount, not only with regard to food, but also with regard to the layout of the space and premises, right down to the more spectacular, imaginative, and playful elements that can enliven the party.
Particular attention deserves the Banqueting service, the activity that includes preparing and setting up the space, table setting up to entertainment.
The difference between Banqueting and Catering
"Catering" or "Banqueting" primarily means excellence, customer care and attention to the choice of raw materials, however, they are not the same thing.
Between catering and banqueting, the difference is subtle but substantial, and you need to be clear about it.
With catering, simply means the food delivery service. The name comes from the English verb "to cater," which literally means to provide to give food, to supply.
Primarily, the catering service provides menu selection for guests, preparation of dishes or distribution of ready-made dishes, always ensuring their high quality and perfect preservation, but it can also provide for the preparation or finishing of dishes at the moment and on the spot, finally it includes table service.
The banqueting service, on the other hand, is a more complex and comprehensive catering service, including but not limited to.
First of all, there is constant customer care from start to finish with their needs and ideas. Every detail of the event is thoroughly taken care of, from preparation to set-up to entertainment. In addition, the service takes care of guest management throughout the event. With this in mind, it organizes, for example, checkroom service in the winter, arranges for an adequate number of waiters and, where necessary, enlists sommeliers; it can also take care of parking management and possibly arrange shuttles and valet parking.
Banqueting also includes the rental of facilities such as gazebos and furniture, decorations, staging and customization, counseling the client to direct him or her to the most appropriate choices, as well as supervision of all phases of the organization and conduct.
At the end of the event, restoration of the space is included in the package, as well as the return of any rented equipment: all that remains is to enjoy the party.
Due to its versatility, the banqueting service lends itself to be used on many occasions and can easily adapt to different types of locations, from the most classic to the most unlikely; from meeting rooms to ceremony villas, from castles to picturesque beach or forest settings. The figure of the banqueting manager
As of today, there is a professional figure capable of organizing and taking care of every detail of all the steps necessary for the realization of a personalized banquet, managing to set up a well-tested organizational machine: the Banqueting manager, an expert in the field capable of reading between the lines of what is communicated to him, helping his client to first elaborate and then realize what he really wants.
IFA's Master's Degree for Banqueting Managers.
For practical but intensive training to learn about the world of the Banqueting Management and to create job opportunities for themselves in a growing industry, IFA, Italian Food Academy, an institute of higher education in the food industry, organizes a training course of the highest level.
The master's program includes a classroom phase and an internship phase with 300 hours of practical experience at industry companies. At the end of the course, each participant will be awarded a Level 3 HACCP Certificate, a private certificate of attendance at the master's program and an Internship Certificate.
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