Executing banquet and event services is a critical skill for professionals in Catering and Accommodation Management. This chapter focuses on the practical aspects that ensure safe, hygienic, and efficient service delivery during banquets and events in Kenya. Mastery of personal protective equipment (PPE) and adherence to hygiene rules safeguard both guests and staff, enhancing the reputation of hospitality establishments. These foundational practices contribute significantly to operational success in diverse settings such as hotels, conference centers, and county government functions.

5.1 Personal Protective Equipment (PPEs)

In banquet and event services, PPEs are the uniform and protective items that keep staff safe and keep service standards high. Banquet staff face risks such as hot plates, sharp or broken utensils, wet floors and possible contamination of food. Proper use of PPE and uniform items protects the wearer and upholds the hygiene standards that guests expect. The Occupational Safety and Health Act, 2007 requires employers to provide suitable protective equipment where the work exposes staff to risk, and staff in turn must wear and care for it correctly.

Bow tie

A bow tie is the neckwear worn by waiters and banqueting staff in formal service, usually black, and matched to the rest of the uniform. Unlike a long necktie, it cannot swing forward into food, drinks or candle flames when a waiter bends over a table, so it is both smart and practical. Example: at a gala dinner hosted by a commercial bank, all waiters wear identical black bow ties so that the team looks uniform and professional to guests.

• Fit: The bow tie should sit centrally at the collar, with the collar button fastened and no gap showing.
• Type: A pre-tied or clip-on bow tie keeps its shape throughout a long event and saves time during dressing.
• Cleanliness: Check for sweat marks, stains and creases before every shift, because the neck area is directly in the guest's line of sight.
• Replacement: A bow tie that has lost its shape or has frayed edges should be replaced, as a worn one spoils the team's appearance.
• Storage: Keep it flat or hung in the staff locker, never crushed in a pocket, so that it remains neat for the next event.

Flat soled shoes

Flat soled shoes are closed, plain, low-heeled shoes, usually black and polished, worn by all banquet staff. Waiters spend hours on their feet, carrying trays and hot plates across floors that may be wet or greasy, so flat soles give balance, comfort and grip. Non-slip soles reduce the risk of slips and falls on wet or greasy banquet floors, which is vital in busy halls where large crowds make spills more likely.

• Wearing: Footwear needs to be worn at all times during service; staff should check soles for wear and tear to maintain grip.
• Closed design: Covered toes protect feet from dropped cutlery, broken glass and hot spills, so open sandals are never acceptable.
• Cleaning: Footwear requires regular cleaning and inspection for damage; shoes should be wiped after each event and polished before the next.
• Replacement: Damaged shoes must be replaced promptly, particularly when the sole has worn smooth or the stitching has split.
• Socks: Clean socks or stockings should be worn daily, as they absorb sweat and prevent foot odour during long shifts.

Dustcoat

A dustcoat is a light, loose coat, usually knee-length, worn over the ordinary uniform during dirty or dusty tasks. In banqueting it is used while moving tables and chairs, carrying crates from the store, sweeping and polishing before an event, and clearing up afterwards. Example: before a school graduation dinner, staff put on dustcoats to arrange furniture in the hall, then remove them and change into the service uniform before guests arrive.

• Purpose: It keeps dust, grease and cleaning chemicals off the service uniform, which must stay spotless for guest contact.
• Removal: The dustcoat must be taken off before entering the dining area or handling food for service.
• Fastening: All buttons should be fastened and sleeves kept at a safe length so that nothing catches on furniture.
• Laundering: Wash it after each event or whenever it is visibly soiled, following the manufacturer's instructions.
• Storage: Hang it in the staff changing area, away from clean uniforms and away from food storage.

Hair net

A hair net is a light mesh covering that holds the hair in place and stops loose hairs from falling into food, drinks or onto table settings. Preventing hair from contaminating food and drinks is a standard hygiene requirement in food service. Caps may be used in the same way, especially by staff working in the kitchen or at buffet counters.

• Coverage: Hairnets should fully contain hair without gaps, including the fringe and hair around the ears.
• Replacement: They should be replaced daily or when damaged, since a torn net no longer holds hair securely.
• Fitting: Put the net on before putting on the cap or entering the food area, and never adjust it with bare hands while handling food.
• Disposal: Disposable nets are discarded after use into a covered bin, never left on tables or counters.
• Storage: Keep them in clean, dry containers to prevent dust accumulation.

Half coat

A half coat is a short, waist-length jacket worn over the shirt by waiters and banqueting staff, commonly in white or black. It gives the team a smart, uniform look and protects the shirt from spills and stains during service. Example: at a SACCO annual delegates' dinner, the service team wears matching half coats, so guests can easily recognise who to approach for assistance.

• Fit: It should fit comfortably across the shoulders and allow free arm movement for carrying trays and clearing tables.
• Buttoning: Keep the coat buttoned during service, with name badge placed neatly on the chest where the establishment requires one.
• Pockets: Carry only the essentials, such as an order pad and pen, so that the coat does not bulge or snag.
• Cleanliness: Check cuffs, collar and front for stains before service, and change the coat immediately if it becomes soiled.
• Care: Launder and press after each event, and hang it on a hanger to keep its shape.

Waiters’ cloth

The waiters’ cloth, also called the service cloth, is a clean, folded white cloth carried over the forearm or held in the hand. It is used to hold hot plates so that neither the waiter nor the guest is burned, to wipe small spills quickly, and to protect the uniform from contact with dishes. Example: at a hotel wedding reception, a waiter carries a plate that has come straight from the hot cupboard by holding it with the cloth folded under the plate.

• Carrying: Fold it neatly and carry it over the left forearm, ready for use but never trailing.
• Hot items: Use a dry, folded cloth for hot plates, because a damp cloth conducts heat quickly and can scald the hand.
• Spills: Wipe spills as soon as they happen, then replace the cloth if it has become wet or stained.
• Hygiene: Never use it to wipe the face, hands or sweat, nor to polish items that will touch the guest's food unless it is designated for that purpose.
• Cleaning: Collect used cloths in a laundry bag after each event and wash them at high temperature, ready for the next service.

Chapter Summary

This chapter covered essential aspects of executing banquet and event services, beginning with the importance of personal protective equipment to ensure safety and hygiene. It emphasized strict hygiene rules necessary to maintain cleanliness and prevent contamination during banquets and events. Environmental hygiene was discussed alongside key safety rules that protect both staff and guests, highlighting various types of function catering suited to different event needs. The chapter detailed mise-en place duties, explaining the preparatory tasks required for smooth service delivery. Various food and beverage service styles were explored, including different types of buffet arrangements that cater to diverse guest preferences. Clearance procedures were outlined to maintain order and efficiency throughout the event. Finally, the chapter examined billing methods and payment options, followed by post-banquet services and responsible waste disposal practices to uphold sustainability and cleanliness after the event.