BANQUETING

Food and Beverage Management for Walt Disney Cruise Line

Table of Contents

Introduction1

Banqueting1

French2

Russian3

American3

Buffet4

Important considerations when preparing for the banquet5

Religion and banqueting5

Culture and banqueting5

Evaluation of the quality of the event6

During the event6

On the day of the event7

The Arrangements7

Conclusion10

References11

Food and Beverage Management for Walt Disney Cruise Line

Introduction

Walt Disney Cruise Line is a project of Walt Disney Parks and Resorts. Both of them belong to the Walt Disney Company. The company has its headquarter in Florida. The two ports used by the Disney Cruise Line are the Disney Dream and the Disney Magic. By the coming year, the company estimates to raise its share of the international cruise market up to 3%. Since the very inception of the Disney Cruise Project, the company marketed the ship as the best family holiday option. The cruises had Disney characters for the ultimate delight of children. The Disney Magic and the Disney Wonder date back to 1998 and 1999 respectively. The two ships are absolutely different from each other. They differ not only in their design but also in their entertainment options (Disney Cruise Line, 2011).

Today, Disney owns three of the most amazing cruises in the world named Disney Wonder, Disney Magic and Disney Dream. The company also owns an Island at the Bahamas called Castaway Cay. The paper discusses the banquet party that has to be arranged on the launch occasion of Disney Fantasy in March. The purpose of the paper will be to make an effort to align the banquet with the perception and image of Disney. This banquet will be held in all four cruises at the same time. This banquet will be super fun.

Banqueting

There are different styles of banquet operations. These include the different style of banqueting that can be arranged for an event. There are four types of Banquet operations. These include, French, America, Buffet and Russian (Lashley, 2009).

French

In the French style of banquet, the gust help themselves with the dishes served to them at the table. They can have as much as they want. The dishes are normally large. In the French style of service, the serving does not stop until the guests indicate that they are done. This indication is a vital part of the table manners. These include the way puts napkin to the way one uses cutlery and the way the food is eaten. During the meal if the guest puts the fork and the knife at the side of the plate, away from each other, it is a signal that the person is still eating. However, if the person is done, he will place the two, i.e. the fork and the knife together in the center of the plate to indicate that he has finished eating, and the waiters may clean the table. This is usually the banquet style of rich and the elite. For a restaurant, this form of service means an increase in the cost of service both in terms of the food offered and the number of waiters required ...