Banquets and events operations demand meticulous preparation to ensure seamless service delivery and guest satisfaction. A critical aspect of this preparation is the mis en place, which involves organizing and setting up all necessary equipment and materials before the event begins. In the Kenyan food and beverage sector, especially in hotels, conference centres, and large-scale catering companies, effective mis en place reduces service delays and enhances professionalism. This chapter focuses on the essential equipment categories required for banquets and events, detailing their specifications, uses, and operational considerations.

2.1 Banquets and Events Equipment

Banquets and events equipment is the full range of cutlery, flatware, crockery, hollowware, glassware, large service equipment, linen and disposables used to lay tables and serve food and drink to large numbers of guests. Because a banquet serves many guests at once, equipment is needed in large matching quantities, must be durable enough for repeated washing and handling, and must be chosen to suit the menu, the style of service and the formality of the occasion. Knowing each item's name, size and use lets staff lay correct covers, prepare side stations and draw the right stock from the stores using the function sheet. Example: before a county education day luncheon for 300 guests, the banqueting supervisor of a hotel in Londiani lists every item needed per cover, multiplies by the guest numbers and adds 10 percent spare stock.

2.1.1 Cutlery

In food service, cutlery refers to the knives used at the table, while spoons and forks are grouped as flatware. Banquet cutlery is usually stainless steel or silver-plated, all of one pattern, and it is laid in the order the courses will be eaten, working from the outside in. The right knife for each course makes eating easier and shows the standard of the establishment.

Joint knives

The joint knife, also called the large or dinner knife, is the largest table knife, about 23 to 25 cm long with a plain or lightly serrated blade. It is used for the main course, especially meat, poultry and other joints, and is laid to the right of the cover with the cutting edge facing the plate.

Wine knives

The wine knife, better known as the waiter's friend, is a folding tool with a small blade for cutting the foil, a corkscrew and a lever for drawing the cork. It is carried by the wine waiter and banquet waiters for opening wine bottles at the table, and the blade is always folded away before it is put back in the pocket.

Fish knives

The fish knife has a broad, blunt, flat blade with a pointed tip, used with a fish fork to lift fish flesh from the bone and push it onto the fork. It is not sharp because fish does not need cutting, and it is laid to the right of the cover for the fish course.

Side knives

The side knife, about 17 to 20 cm long, is a small knife used for spreading butter on bread rolls and for cutting bread. It is laid on the side plate to the left of the cover, with the blade facing left, or on the right of the cover in some house styles.

Fruit knives

The fruit knife is a small knife, about 15 to 18 cm, with a sharp, often pointed blade, used with a fruit fork for peeling and cutting fresh fruit served as a dessert course. It may have a stainless steel, silver or bone-style handle, and it is laid only when whole fresh fruit is served.

Steak knives

The steak knife has a sharp serrated or sharpened blade and a sturdy handle, used for cutting grilled steaks, chops and other firm meats. It replaces the joint knife on the cover when a grilled meat main course is on the banquet menu.

2.1.2 Flatware

Flatware is the group of spoons and forks used at the table. Like cutlery, banquet flatware is usually stainless steel of one matching pattern, and the size and shape of each piece matches the food it is used for. Pieces are laid in course order and counted out of and back into the stores for every function.

Soup spoon

The soup spoon has a large bowl and is used for soups. A round-bowled soup spoon is used for clear soups served in soup cups, while an oval-bowled soup spoon is used for thick soups served in soup plates. It is laid to the right of the cover, outside the knives, because soup is usually served before the main course.

Sweet spoon

The sweet spoon, also called the dessert spoon, is a medium-sized spoon used with a sweet fork for puddings, gateaux and other desserts. It is laid above the cover with the handle to the right, or brought in with the dessert course.

Tea spoon

The tea spoon is a small spoon, about 13 to 14 cm, used for stirring tea and for eating some starters and desserts served in small dishes, such as fruit cocktail or ice cream in a coupe. It is placed on the saucer behind the cup handle when tea is served.

Bar spoon

The bar spoon has a long, often twisted handle, about 25 to 30 cm, and a small bowl. It is used by the bar man for stirring mixed drinks in tall glasses or mixing glasses, measuring small quantities and layering liqueurs. It is a bar tool rather than a table item.

Coffee spoon

The coffee spoon, or demitasse spoon, is the smallest spoon, about 10 cm, used with small coffee cups for espresso and after-dinner coffee. It is placed on the saucer behind the cup handle.

Joint fork

The joint fork, also called the large or dinner fork, is the largest table fork, with four tines. It is used with the joint knife for the main course and is laid to the left of the cover.

Service utensils

Banquet service also needs serving utensils that staff use to portion food from dishes and buffet stations.

• Service spoon and fork: Large spoon and fork used together in silver service to transfer food to guests' plates.
• Ladle: Deep bowl on a long handle for soups, sauces and gravies.
• Tongs: Sprung tongs for rolls, salads and finger foods at buffets.
• Cake server: Flat, angled blade for cutting and serving cake and pastries.
• Carving knife and fork: Long knife and two-pronged fork for carving joints at a carvery station.

2.1.3 Crockery

Crockery is the plates, bowls, cups and saucers made from china, porcelain, earthenware or vitrified ware. Banquet crockery is chosen to be strong, chip-resistant, able to stand hot washing and stackable, and all pieces for one function should match. Plates for hot food are warmed and plates for cold food are chilled before service.

Side plate

The side plate is a small plate, about 15 to 18 cm across, laid to the left of the cover for bread rolls and butter. It also serves as an underplate for small dishes in some services.

Soup plate

The soup plate is a deep plate with a wide rim, about 20 to 23 cm across, used for thick soups and some pasta or stew dishes. It is always placed on an underplate to make it easier for the waiter to carry and for the guest to eat.

Dessert plate

The dessert plate, or sweet plate, is about 18 to 20 cm across and is used for desserts and cheese. It may also be used as an underplate for coupes and sweet bowls.

Fish plate

The fish plate, about 20 to 23 cm, is used for the fish course and for some starters. Some banquet houses use the dessert plate for this course to reduce the number of plate types.

Service plate

The service plate, also called the show plate or charger, is a large decorative plate, about 30 to 32 cm, placed in the centre of the cover before guests arrive. Food is not eaten directly from it; starter and soup plates are placed on it and it is removed before the main course. Service staff also use a service plate covered with a napkin to carry cutlery to and from the table.

Fruit plate

The fruit plate is a medium plate, about 18 cm, used with a fruit knife and fork when whole fresh fruit is served. It may be placed with a finger bowl for guests to rinse their fingers.

Other crockery

• Joint plate: The main course plate, about 25 to 28 cm, warmed before hot food is served.
• Soup cup and saucer: Two-handled cup for clear soups, served on a saucer and underplate.
• Tea and coffee cups with saucers: Used for tea breaks and after-dinner coffee.
• Cereal or salad bowls: For breakfast cereals, fruit salad or side salads.
• Platters: Large oval plates for buffet displays and family service.

2.1.4 Hollowware

Hollowware is any item of service equipment that is hollow or holds liquid or food in bulk, made from stainless steel, silver-plated nickel silver or heat-resistant china. It is used for presenting and serving food and beverages at the table or buffet. Example: a tea factory guest house in Kapkatet sets each conference table with coffee pots, milk jugs and sugar dishes so delegates can help themselves at the morning break.

Serving dishes

Serving dishes are the flats, oval platters and entrée dishes from which food is served to guests in silver or family service, or displayed on buffets. They come in several sizes for different numbers of portions, for example a dish carrying ten portions for one table of ten.

Coffee pots

Coffee pots hold and pour hot coffee for table service and tea breaks. They may be stainless steel or silver-plated for table service, or insulated vacuum pots for buffet stations and long conferences, keeping coffee hot for several hours.

Sugar dish

The sugar dish, or sugar basin, holds granulated sugar, brown sugar, cubes or sachets for tea and coffee service. It may have a lid and is served with a tea spoon or sugar tongs.

Protein bowls

Protein bowls are deep serving bowls, often with lids, used for the protein dishes of a banquet menu, such as beef stew, chicken in sauce, fish curry, beans or ndengu. Their depth holds sauce without spilling, and the lid keeps food hot between kitchen and table or on a buffet.

Vegetable dish

The vegetable dish is a shallow serving dish, often with a lid and sometimes divided into two or three sections, used for serving vegetables, potatoes or rice. The divided type allows different vegetables to be served from one dish to a table.

Other hollowware

• Teapots and milk jugs: For tea and coffee service at breaks and after meals.
• Sauceboats: For gravies and sauces, placed on an underplate.
• Water jugs: For filling water glasses at the table.
• Soup tureens: Large covered bowls for serving soup at the table or buffet.
• Ice buckets and wine coolers: For keeping white wine, sparkling wine and soft drinks cold.

2.1.5 Glassware

Glassware is all drinking glasses used in service. Banquet glasses should be plain, clear, strong and stackable or rackable, and each type is matched to the drink it serves. Glasses are always handled by the stem or base, carried on trays or in racks, and checked for chips and smears before laying.

Water glasses

Water glasses, often stemmed goblets of about 30 to 40 cl, are laid at every cover above the joint knife. They are filled with water just before guests are seated or as soon as they sit down, and topped up throughout the meal.

Wine glasses

Wine glasses are stemmed so the hand does not warm the wine. Red wine glasses are larger, about 35 to 45 cl, with a wide bowl that lets the wine breathe, while white wine glasses are smaller, about 25 to 30 cl, to keep the wine cool. Glasses are filled only to about two-thirds or less so that the aroma collects in the bowl.

Juice glasses

Juice glasses are straight-sided tumblers or highball glasses of about 20 to 30 cl, used for fruit juices, soft drinks and mocktails. They are common at breakfast functions, tea breaks and events where little or no alcohol is served.

Other glassware

• Champagne flute: Tall, narrow stemmed glass that keeps sparkling wine fizzy, used for toasts.
• Highball glass: Tall straight glass for spirits with mixers and long drinks.
• Old fashioned glass: Short heavy tumbler for spirits on the rocks.
• Liqueur glass: Small stemmed glass for liqueurs after dinner.
• Beer glass: Pint or half-pint glass, or a pilsner glass, for beer.

2.1.6 Large banquets service equipment

Large banquets need equipment that moves, holds and keeps food at the correct temperature for hundreds of guests. This equipment protects food safety, keeps food at the right temperature and speeds up service.

Chafing dishes

A chafing dish is a buffet food warmer made up of a stand, a water pan, a food pan and a lid, heated from below by gel fuel or an electric element. The hot water keeps food at 63 degrees Celsius or above without burning it. Chafing dishes come in rectangular, round and square shapes, with roll-top or hinged lids, and fuel is lit only when the dish is in place with water in it.

Trolley

Trolleys are wheeled carts used to move food, equipment and dirty items safely in large quantities. Types include multi-tier service trolleys, heated banqueting trolleys (hot boxes) that carry plated meals from the kitchen, plate trolleys, cutlery trolleys, glass rack dollies and clearing trolleys. They reduce the number of trips staff make and the risk of dropping heavy loads.

Plate warmers

Plate warmers are heated cabinets or mobile units that keep large stacks of plates warm so that hot food stays hot when plated. They are switched on well before service, and plates are kept warm but safe to handle; staff use a service cloth when lifting them.

Service trays

Service trays are used to carry food, drinks and equipment. Round trays, about 35 to 40 cm, are used for carrying drinks and canapés among guests, while large oblong trays, about 60 by 40 cm, are used for carrying plates and dishes from the kitchen. Trays should have a non-slip surface or be lined with a cloth, and they are loaded with heavy items in the centre.

Other large equipment

• Buffet units: Modular heated or refrigerated counters for buffet displays.
• Beverage dispensers: Large insulated urns or dispensers for juice, water, tea and coffee.
• Carving stations: Heated stands with lamps for carving joints in front of guests.
• Tea urns: Electric urns for boiling and holding water for tea breaks.
• Mobile bars: Movable bar counters set up in function rooms.

2.1.7 Linen

Linen is all the fabric items used to dress tables, buffets and chairs and to protect guests' clothing. It gives a function its look and colour and protects furniture. Banquet linen is usually cotton, polyester or a blend, and must be clean, well pressed, free of holes and stains and of the correct size for the table.

Table cloth

The table cloth covers the dining table so that the drop is equal on all sides, usually about 30 cm, or to the floor for formal functions. Sizes depend on table size and shape, for example a 3 m round cloth for a 1.8 m round table of ten. White and cream are traditional, while coloured cloths are used to match a theme.

Skirting

Skirting is a pleated or ruched fabric strip clipped or attached with Velcro around the edge of buffet tables, head tables, registration desks and stages. It hides table legs and stored items underneath and gives a finished look.

Molton

Molton (molleton) is a thick, soft felt or baize undercloth laid on the table under the table cloth. It deadens the noise of plates and cutlery, protects the table top from heat, helps the table cloth lie smoothly and keep its place, and absorbs spills.

Slip cloth

A slip cloth, or overlay, is a smaller square cloth, about 1 by 1 m, laid over the table cloth. It is used for decoration and to cover a small stain or spill during service without changing the whole table cloth.

Buffet cloth

The buffet cloth is a long cloth, often 2 by 4 m or more, used to cover buffet tables to the floor at the front. It is often used together with skirting.

Napkins

Napkins, or serviettes, are used by guests to protect clothing and wipe the mouth and fingers. Linen napkins for banquets are usually 45 to 50 cm square and are folded into simple, hygienic folds such as the bishop's mitre or a plain fold. Waiters' cloths are separate and never used as napkins.

Seat covers

Seat covers, or chair covers, are fitted or stretch fabric covers placed over banquet chairs to give them a matching, elegant appearance. They are often finished with a coloured sash tied at the back to match the theme of a wedding or gala.

Other linen

• Table runners: Narrow strips of fabric along the centre of the table for colour and decoration.
• Waiters' cloths: Folded cloths carried by waiters for handling hot plates and protecting hands.
• Tray cloths: Small cloths that line service trays to stop items sliding.
• Glass cloths: Lint-free cloths for polishing glasses.

2.1.8 Disposables

Disposables are single-use items used where washing up is not possible, at outdoor events, for packed meals and for take-away. They save labour and breakages but cost money with every use and create waste, so they are chosen with care. Kenya's ban on plastic carrier bags and on single-use plastics in protected areas such as national parks, beaches and forests means caterers increasingly use paper, bamboo and other biodegradable disposables.

Plates

Disposable plates are made of paper, card, bagasse (sugarcane fibre) or palm leaf. They are used at outdoor functions, field days and buffets where crockery cannot be washed on site.

Spoons and forks

Disposable spoons and forks are made of wood, bamboo or compostable plant-based plastic. They are wrapped in napkins or provided in dispensers for hygiene.

Plastic cups

Plastic cups are used for water and cold drinks at outdoor events and sports days. Where allowed, they should be collected separately for recycling and never left on the site.

Paper napkins

Paper napkins are single-use napkins used at buffets, tea breaks and outdoor events. They come in different sizes and colours to match the event.

Paper cups

Paper cups, usually double-walled or insulated, are used for hot tea and coffee at breaks and outdoor events. They are served with sleeves or handles to protect guests' fingers.

Chapter Summary

This chapter provides a comprehensive overview of the essential components and preparations involved in carrying out mis en place for banquets and events. It begins by detailing the various types of equipment used, including cutlery, flatware, crockery, hollowware, glassware, large banquet service equipment, linen, and disposables, highlighting their specific roles in event settings. The importance of polishing equipment is emphasized, with clear procedures outlined for polishing both cutlery and glassware to ensure cleanliness and presentation quality. The chapter also covers the correct method for laying linen on tables to create an appealing and functional setup. Attention is given to table accompaniments and covers, which enhance the dining experience and contribute to the overall aesthetics. Effective customer relations are discussed as a critical element in successful banquet operations. Finally, the chapter addresses common challenges encountered in managing banqueting operations, providing insights into overcoming these obstacles to deliver seamless event service.