Question 1

What is a catering service?

Accepted Answer

A professional catering service is an end-to-end culinary and hospitality operation that prepares, delivers, and serves food and beverages for off-premise or on-premise events. Unlike a standalone restaurant, a full-service caterer like The Festiva manages complete event logistics including custom menu design, transport in temperature-controlled chafing containers, live interactive counters, uniformed banquet stewarding, elegant tableware presentation, and post-event cleanup.

Question 2

What are the 7 main types of catering services?

Accepted Answer

The seven principal categories of catering services are: 1) Wedding & Reception Catering (elaborate multi-course formal feasts and traditional Biye Bari spreads), 2) Corporate Catering (executive lunch boxes, board meetings, and tech summit buffets), 3) Social Event Catering (birthdays, Annaprashan, and anniversaries), 4) Drop-Off / Packed Meal Catering (hygienically sealed multi-compartment bento boxes), 5) Concession & Institutional Catering (cafeteria and college campus dining), 6) Live Interactive Counter Catering (artisan chaat, tandoori grills, and dessert stations), and 7) Luxury VIP Banquet Catering (bespoke fine-dining multi-course menus).

Question 3

How much food to serve 100 guests at an event?

Accepted Answer

For a 100-guest banquet in Kolkata, catering portion formulas recommend: 8 to 10 kg of raw long-grain rice or Biryani rice (yielding ~18-20 kg cooked), 3 to 4 kg of dal, 120 to 140 pieces of fish fillets (approx. 12-14 kg net for items like Bhetki Fish Fry or Paturi), 20 to 22 kg of raw mutton for Kosha Mangsho (producing ~14-15 kg cooked meat with gravy), and 150 to 180 dessert pieces.

Question 4

What is the cheapest way to feed 20 to 100 people?

Accepted Answer

The most cost-effective way to feed 20 to 100 people is to streamline the menu around high-flavor, culturally prestigious dishes rather than an overwhelming number of redundant items. Pairing a signature protein (such as fresh Katla Kalia or Murshidabadi Chicken Kosha) with fragrant Basanti Pulao, fluffy Kochuri, and artisanal Chhanar Dalna provides a sumptuous feast at Rs 450 to Rs 650 per head. For small gatherings of 20 to 30 people, opting for individually sealed gourmet bento boxes cuts service overhead by 30%.

Question 5

What is a 7 course meal in Bengali catering?

Accepted Answer

In Bengal's royal culinary heritage, a formal 7-course banquet follows a strict gastronomic progression: 1) Welcome Elixir & Bitters (Gondhoraj Lebu Sharbat and traditional Shukto), 2) Fried Starters & Dal (fluffy Radhaballabhi or Kochuri with Narkel Diye Cholar Dal and crispy Fish Fry), 3) The Royal Fish Course (steamed Bhetki Paturi or Katla Kalia), 4) Rice & Meat Entree (fragrant Basanti Pulao or Awadhi Dum Biryani with slow-cooked Kosha Mangsho), 5) Palate Cleanser (sweet-tangy Aam Sotto Khejur Chutney with crispy Papad), 6) Traditional Mishti (warm Chhanar Rosogolla in Nolen Gur, Makha Sandesh, and artisanal Mishti Doi), and 7) Digestif (ceremonial Kolkata Benarasi Meetha Paan).

Question 6

What is the 4-hour food rule and 2-2-2 rule for catering safety?

Accepted Answer

The 4-hour rule (mandated by FSSAI and international food safety standards) states that cooked perishable food held in the temperature danger zone (5°C to 60°C / 40°F to 140°F) must be consumed within 2 hours or discarded by 4 hours. The 2-2-2 rule is a safe storage standard: refrigerate hot leftovers within 2 hours, store them in shallow containers no deeper than 2 inches for rapid, even cooling, and consume or discard refrigerated leftovers within 2 days.

The Festiva Catering Services in Kolkata for Every Occasion

Complete Catering Services Industry Guide & FAQs

What is a Catering Service?

7 Main Types of Catering Services

How Much Food to Serve 100 Guests?

Traditional 7-Course Bengali Feast Sequence

Food Safety: The 4-Hour Rule & 2-2-2 Rule