1. Banquet is an advanced dining form developed on the basis of ordinary dining. It refers to a grand and formal dining activity held between the host and guests to express welcome, congratulations, thanks and celebration. It has its own characteristics and different types.

2. Banquet reservation mainly includes interview and telephone reservation. The procedure of banquet reservation includes warm welcome, careful listening, careful recording, polite farewell and so on.

The preparation before the banquet is the key to the success of the banquet.

4. Chinese banquet services include welcome service, pre-meal service, pouring service, serving service, side dish service, dinner service, checkout service and seeing off guests.

5. Western banquet services include welcome service, cocktail service, chair pulling and seat offering, side dishes, soup, fish, meat, dessert, checkout service and seeing off guests.

6. The cold reception is somewhat similar to the reception service, which mainly includes welcome service, wine service, food service and table service.

7. Banquet management mainly includes work arrangement and division of labor, organization and inspection of preparatory work, communication and coordination with the kitchen, control of the banquet process, and improvement of the summary after the banquet.