Small Banquet Organization Course
Why this course?
Learn to create unforgettable events with the Small Banquet Organization course.
Master the keys to designing intimate and personalized celebrations, from selecting the perfect menu to creating unique atmospheres. Become an expert in supplier management, flawless logistics, and the art of surprising your guests.
Differentiating Advantages
- Comprehensive Planning: Learn to define budgets, timelines, and service protocols adapted to smaller banquets.
- Experience Design: Discover how to create memorable atmospheres through decoration, lighting, and music.
- Tailored Cuisine: Select balanced and appealing menus, adapted to different tastes and dietary needs.
- Supplier Management: Successfully negotiate catering, photography, music, and other essential services.
- Protocol and Etiquette: Master the basic rules of etiquette and protocol to guarantee elegance and good taste in every detail.
- Modality: Online
- Level: Cursos
- Hours: 150 H
- Start date: 25-04-2026
Availability: 1 in stock
Who is it aimed at?
- Food entrepreneurs who wish to offer intimate and personalized catering services, differentiating themselves through quality and attention to detail.
- Chefs and cooks who seek to expand their skills in planning and executing small events, optimizing resources and maximizing customer satisfaction.
- Event coordinators who need to deepen their knowledge of the logistics and design of small-scale banquets, creating memorable and profitable experiences.
- Restaurant and event venue owners interested in developing a complementary line of business, offering catering services for exclusive events.
- Food enthusiasts with an entrepreneurial spirit who aspire to turn their passion into a profitable business, learning the key elements to organize successful banquets.
Flexibility and practical learning:
Adapted to your schedule: content accessible online 24/7, practical exercises and personalized advice to apply what you’ve learned to your own projects.
Objectives and competencies
Efficiently manage limited resources:
Prioritize energy consumption according to the phase of the journey and optimize preventive maintenance to avoid costly breakdowns.
Create memorable and intimate gastronomic experiences:
“Designing personalized menus that reflect stories, cultures, and emotions, using local ingredients and innovative techniques to connect with each diner on a deep level.”
Mastering the logistics and setup of intimate banquets:
“Plan the space layout, manage suppliers, and optimize the assembly sequence with efficiency and attention to detail.”
Design custom menus tailored to tight budgets:
Optimize ingredient costs through intelligent selection, comprehensive utilization techniques, and strategic purchasing planning, without compromising nutritional quality or flavor.
Coordinate and supervise an impeccable and personalized service:
“Establish clear and efficient communication protocols with all departments, ensuring a quick and proactive response to customer needs, anticipating their expectations and resolving any issues effectively.”
Maximizing the profitability and sustainability of small-scale banquets:
Implement dynamic pricing strategies and efficient cost management, optimizing resource utilization and minimizing waste, ensuring customer satisfaction and long-term viability.
Curriculum - Modules
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to the concept of intimate banquets: definition, characteristics, and trends.
- The ideal client: identifying needs, expectations, and preferences.
- Conceptual design: creating atmospheres, color palettes, and thematic styles.
- Developing personalized proposals: menus, decor, ambiance, and additional services.
- Comprehensive logistics: planning resources, suppliers, transportation, and setup.
- Budget and profitability management: cost control, margins, and resource optimization.
- Selection and coordination of suppliers: catering, florist, music, photography, and other services.
- Setup and ambiance of the space: layout, lighting, furniture, decor, and protocol.
- Execution Banquet planning: supervision, staff coordination, customer service, and handling unforeseen issues.
Post-event evaluation: results analysis, customer feedback, and continuous improvement.
‘
- Introduction to Intimate Banquets: Concept, Trends, and Opportunities
- Event Design: Creating Atmosphere, Color Palette, and Decorative Elements
- Custom Menu: Selecting Ingredients, Pairings, and Creative Presentation
- Supplier Management: Selection, Negotiation, and Efficient Coordination
- Logistics and Setup: Space Allocation, Furniture, and Equipment
- Protocol and Etiquette: Basic Rules for Impeccable Service
- Staff Management: Selecting, Training, and Coordinating the Team
- Budgeting and Cost Control: Financial Planning and Resource Optimization
- Marketing and Promotion: Strategies for Attracting and Retaining Clients
- Evaluation and Continuous Improvement: Analyzing Results and Client Feedback
‘
- Introduction to the Logistics of Intimate Banquets: Concept and Particularities.
- Floral Styling: Selection, Preservation, and Arrangement for Intimate Events.
- Menu Design: Trends, Pairings, and Adaptation to Special Diets.
- Furniture and Tableware Selection: Aesthetic and Functional Criteria for Small Spaces.
- Ambient Lighting: Creating Warm and Personalized Atmospheres.
- Supplier Management: Negotiation, Contracting, and Efficient Coordination.
- Protocol and Etiquette: Basic Rules for Intimate Banquets and Celebrations.
- Themed Decoration: Conceptualization and Execution of Unique Environments.
- Setup and Logistics Dismantling: Planning and time optimization.
Waste management and sustainability: Eco-friendly practices in intimate events.
‘
- Introduction to Intimate Banquets: Concept, Characteristics, and Trends
- Design and Conceptualization: Themes, Styles, and Personalization
- Venue Selection: Criteria, Evaluation, and Adaptation
- Menu Development: Wine Pairing, Tastings, and Special Diets
- Decoration and Ambiance: Lighting, Flowers, Music, and Furniture
- Protocol and Etiquette: Attention to Detail, Service, and Timing
- Supplier Management: Negotiation, Contracting, and Coordination
- Logistical Planning: Transportation, Setup, and Breakdown
- Budget Management: Cost Control, Profitability, and Billing
- Food Safety and Hygiene: regulations, handling and risk prevention
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety ā diagnosis ā intervention ā verification ā report) applicable to any system.
Plan de estudio - MĆ³dulos
- Comprehensive Maritime Incident Management: protocols, roles, and chain of command for coordinated response
- Operational Planning and Execution: briefing, routes, weather windows, and go/no-go criteria
- Rapid Risk Assessment: criticality matrix, scene control, and decision-making under pressure
- Operational Communication: VHF/GMDSS, standardized reports, and inter-agency liaison
- Tactical Mobility and Safe Boarding: RHIB maneuvers, approach, mooring, and recovery
- Equipment and Technologies: PPE, signaling, satellite tracking, and field data logging
- Immediate Care of the Affected: primary assessment, hypothermia, trauma, and stabilization for evacuation
- Adverse Environmental Conditions: swell, Visibility, flows, and operational mitigation
Simulation and training: critical scenarios, use of VR/AR, and exercises with performance metrics
Documentation and continuous improvement: lessons learned, indicators (MTTA/MTTR), and SOP updates
- Introduction to the concept of intimate banquets: definition, characteristics, and trends.
- The ideal client: identifying needs, expectations, and preferences.
- Conceptual design: creating atmospheres, color palettes, and thematic styles.
- Developing personalized proposals: menus, decor, ambiance, and additional services.
- Comprehensive logistics: planning resources, suppliers, transportation, and setup.
- Budget and profitability management: cost control, margins, and resource optimization.
- Selection and coordination of suppliers: catering, florist, music, photography, and other services.
- Setup and ambiance of the space: layout, lighting, furniture, decor, and protocol.
- Execution Banquet planning: supervision, staff coordination, customer service, and handling unforeseen issues.
Post-event evaluation: results analysis, customer feedback, and continuous improvement.
‘
- Introduction to Intimate Banquets: Concept, Trends, and Opportunities
- Event Design: Creating Atmosphere, Color Palette, and Decorative Elements
- Custom Menu: Selecting Ingredients, Pairings, and Creative Presentation
- Supplier Management: Selection, Negotiation, and Efficient Coordination
- Logistics and Setup: Space Allocation, Furniture, and Equipment
- Protocol and Etiquette: Basic Rules for Impeccable Service
- Staff Management: Selecting, Training, and Coordinating the Team
- Budgeting and Cost Control: Financial Planning and Resource Optimization
- Marketing and Promotion: Strategies for Attracting and Retaining Clients
- Evaluation and Continuous Improvement: Analyzing Results and Client Feedback
‘
- Introduction to the Logistics of Intimate Banquets: Concept and Particularities.
- Floral Styling: Selection, Preservation, and Arrangement for Intimate Events.
- Menu Design: Trends, Pairings, and Adaptation to Special Diets.
- Furniture and Tableware Selection: Aesthetic and Functional Criteria for Small Spaces.
- Ambient Lighting: Creating Warm and Personalized Atmospheres.
- Supplier Management: Negotiation, Contracting, and Efficient Coordination.
- Protocol and Etiquette: Basic Rules for Intimate Banquets and Celebrations.
- Themed Decoration: Conceptualization and Execution of Unique Environments.
- Setup and Logistics Dismantling: Planning and time optimization.
Waste management and sustainability: Eco-friendly practices in intimate events.
‘
- Introduction to Intimate Banquets: Concept, Characteristics, and Trends
- Design and Conceptualization: Themes, Styles, and Personalization
- Venue Selection: Criteria, Evaluation, and Adaptation
- Menu Development: Wine Pairing, Tastings, and Special Diets
- Decoration and Ambiance: Lighting, Flowers, Music, and Furniture
- Protocol and Etiquette: Attention to Detail, Service, and Timing
- Supplier Management: Negotiation, Contracting, and Coordination
- Logistical Planning: Transportation, Setup, and Breakdown
- Budget Management: Cost Control, Profitability, and Billing
- Food Safety and Hygiene: regulations, handling and risk prevention
‘
- System Architecture and Components: Structural design, materials, and subsystems (mechanical, electrical, electronic, and fluid) with selection and assembly criteria for marine environments
- Fundamentals and Principles of Operation: Physical and engineering foundations (thermodynamics, fluid mechanics, electricity, control, and materials) that explain performance and operating limits
- Safety and Environmental (SHE): Risk analysis, PPE, LOTO, hazardous atmospheres, spill and waste management, and emergency response plans
- Applicable Regulations and Standards: IMO/ISO/IEC requirements and local regulations;
- Conformance criteria, certification, and best practices for operation and maintenance
- Inspection, testing, and diagnostics: Visual/dimensional inspection, functional testing, data analysis, and predictive techniques (vibration, thermography, fluid analysis) to identify root causes
- Preventive and predictive maintenance: Hourly/cycle/seasonal plans, lubrication, adjustments, calibrations, consumable replacement, post-service verification, and operational reliability
- Instrumentation, tools, and metrology: Measuring and testing equipment, diagnostic software, calibration and traceability; selection criteria, safe use, and storage
- Onboard integration and interfaces: Mechanical, electrical, fluid, and data compatibility; Sealing and watertightness, EMC/EMI, corrosion protection, and interoperability testing.
Quality, acceptance testing, and commissioning: process and materials control, FAT/SAT, bench and sea trials, go/no-go criteria, and evidence documentation.
Technical documentation and integrated practice: logs, checklists, reports, and a complete case study (safety ā diagnosis ā intervention ā verification ā report) applicable to any system.
- Introduction to Intimate Banquet Design: Concept, Trends, and Market Niche.
- Defining the Ideal Client: Needs, Expectations, and Budget.
- Conceptual Event Design: Theme, Style, Color Palette, and Ambiance.
- Developing Creative Proposals: Menu, Decoration, Entertainment, and Logistics.
- Selecting and Managing Suppliers: Catering, Furniture, Flowers, Music, and Photography.
- Space Design: Layout, Lighting, Acoustics, and Decorative Elements.
- Menu Planning: Ingredient Selection, Dish Design, Wine Pairing, and Presentation.
- Budget Management: Cost Control, Supplier Negotiation, and Profitability.
- Event Coordination: Timeline, Task Assignment,
- Supervision and problem-solving.
- Post-event evaluation and results analysis: customer feedback, improvements, and opportunities.
‘
- Introduction to Intimate Banquets: Definition, Characteristics, and Trends
- The Ideal Client: Identifying Needs, Expectations, and Preferences
- Menu Design: Ingredient Selection, Pairing, and Creative Presentation
- Logistics and Suppliers: Purchasing, Transportation, and Storage Management
- Ambiance and Decoration: Creating Atmospheres, Lighting, and Furniture Design
- Protocol and Service: Etiquette, Personalized Attention, and Handling Unexpected Situations
- Staff Management: Team Selection, Training, and Coordination
- Budget and Profitability: Cost Calculation, Pricing, and Expense Control
- Marketing and Promotion: Online and Offline Strategies to Attract Clients
- Food safety and hygiene: regulations, food handling, and risk control.
‘
- Introduction to Intimate Banquets: Definition, Characteristics, and Trends
- Conceptualization and Design: Creating the Atmosphere, Style, and Theme
- Menu Planning: Ingredient Selection, Pairing, and Presentation
- Supplier Management: Selection, Negotiation, and Logistics
- Setup and Decoration: Tables, Lighting, Flowers, and Decorative Elements
- Service Staff: Selection, Training, and Coordination
- Protocol and Etiquette: Rules of Courtesy and Table Service
- Time Management: Scheduling, Organization, and Execution of the Event
- Budgeting and Cost Control: Preparation, Monitoring, and Optimization
- Evaluation and Continuous Improvement: Client Feedback and Results Analysis
‘
- Introduction to the concept of intimate banquets: definition, characteristics, and differentiation from other events.
- Current trends in intimate banquets: styles, themes, and innovative formats.
- The ideal client: identifying needs, expectations, and preferences.
- Designing personalized proposals: creativity, originality, and budget adaptation.
- Tasting menus: preparation, pairing, and presentation of exquisite dishes.
- The importance of staging: ambiance, decoration, and furnishings.
- Selecting suppliers: catering, flowers, music, photography, and other services.
- Logistics management: transportation, setup, teardown, and staff coordination.
- Protocol and service
- In detail: impeccable service, personalized attention, and resolution of unforeseen issues.
- Post-event evaluation: client feedback, results analysis, and continuous improvement.
‘
Career opportunities
- Specialized Event Chef: Menu creation and kitchen management for small banquets.
- Waiter/Waitress at Events: Food and beverage service and customer service at banquets.
- Freelance Event Planner: Planning, coordination, and execution of small banquets.
- Catering Assistant: Food preparation and setup and takedown of banquet spaces.
- Setup and Decoration Manager: Design and creation of banquet settings, including tables and spaces.
- Hotel and Restaurant Service Staff: Support in the organization and service of banquets in establishments.
- Home Catering Entrepreneur: Creating your own small-scale banquet business.
- Corporate Event Coordinator: Organizing banquets and internal celebrations for employees and clients.
“`
Admission requirements
Academic/professional profile:
Degree/Bachelor's degree in Nautical Science/Maritime Transport, Naval/Marine Engineering, or a related field; or proven professional experience in bridge/operations.
Language proficiency:
Recommended functional maritime English (SMCP) for simulations and technical materials.
5. Induction
Updated resume, copy of degree or seaman's book, ID card/passport, letter of motivation.
Technical requirements (for online):
Equipment with camera/microphone, stable connection, ā„ 24ā monitor recommended for ECDIS/Radar-ARPA.
Admission process and dates
1. Online
application
(form + documents).
2. Academic review and interview
(profile/objectives/schedule compatibility).
3. Admission decision
(+ scholarship proposal if applicable).
4. Reservation of place
(deposit) and registration.
5. Induction
(access to campus, calendars, simulator guides).
Scholarships and grants
- Comprehensive Planning: Master every stage, from menu selection to flawless logistics.
- Intimate Event Design: Learn to create personalized and memorable atmospheres for small groups.
- Efficient Resource Management: Optimize budgets, suppliers, and staff to maximize profitability.
- Protocol and Etiquette: Hone your skills to ensure elegant and professional service.
- Marketing and Lead Generation: Attract your ideal clients with effective strategies for small-scale banquets.
Testimonials
“I managed to organize a surprise anniversary dinner for my parents with 20 guests. I coordinated the menu, decorations, service, and entertainment, all within budget and exceeding my parents’ expectations. It was an intimate and emotional event that they will remember forever, thanks to the training I received in organizing small banquets.”
I mastered culinary techniques for an in-flight service environment, including adapting menus to space and equipment constraints. My final project, a three-course menu for first class, received top marks and praise for its creativity and feasibility on an aircraft.
I successfully organized an anniversary banquet for 50 people on a tight budget. The guests were delighted with the food, decorations, and service, exceeding my clients’ expectations. They recommended me to other family members for future events.
“I successfully organized a surprise anniversary party for my parents with 25 guests. I coordinated the menu, decorations, entertainment, and service, all within budget and exceeding my parents’ expectations. I received many compliments on the smooth running of the event and the attention to detail.”
Frequently asked questions
Create a memorable and personalized gastronomic experience for a small group of guests.
Yes. The itinerary includes ECDIS/Radar-ARPA/BRM with harbor, ocean, fog, storm, and SAR scenarios.
Online with live sessions; hybrid option for simulator/practical placements through agreements.
Create a memorable and intimate gastronomic experience for a select group of guests.
Recommended functional SMCP. We offer support materials for standard phraseology.
Yes, with a relevant degree or experience in maritime/port operations. The admissions interview will confirm suitability.
Optional (3ā6 months) through Companies & Collaborations and the Alumni Network.
Simulator practice (rubrics), defeat plans, SOPs, checklists, micro-tests and applied TFM.
A degree from Navalis Magna University + operational portfolio (tracks, SOPs, reports and KPIs) useful for audits and employment.
- Introduction to the concept of intimate banquets: definition, characteristics, and differentiation from other events.
- Current trends in intimate banquets: styles, themes, and innovative formats.
- The ideal client: identifying needs, expectations, and preferences.
- Designing personalized proposals: creativity, originality, and budget adaptation.
- Tasting menus: preparation, pairing, and presentation of exquisite dishes.
- The importance of staging: ambiance, decoration, and furnishings.
- Selecting suppliers: catering, flowers, music, photography, and other services.
- Logistics management: transportation, setup, teardown, and staff coordination.
- Protocol and service
- In detail: impeccable service, personalized attention, and resolution of unforeseen issues.
- Post-event evaluation: client feedback, results analysis, and continuous improvement.
‘
Request information
- Complete the Application Form
- Attach your CV/Qualifications (if you have them to hand).
- Indicate your preferred cohort (January/May/September) and whether you want the hybrid option with simulator sessions.
Teachers
Eng. TomƔs Riera
Full Professor
Eng. TomƔs Riera
Full Professor
Naval engineer specializing in the selection, integration, and optimization of propulsion systems for yachts, high-speed craft, and service vessels.
Eng. SofĆa Marquina
Full Professor
Eng. SofĆa Marquina
Full Professor
Materials engineer specializing in marine composites and corrosion protection systems for ships, yachts, and port structures.
Eng. Javier BaƱuls
Full Professor
Eng. Javier BaƱuls
Full Professor
Naval electrical engineer with over fifteen years of experience in the design, integration, and operation of power and automation systems.
Dr. Nuria Llobregat
Full Professor
Dr. Nuria Llobregat
Full Professor
Specialist in meteorological and operational decision-making for coastal and offshore navigation, integrating wind, wave, and current models.
Dr. Pau Ferrer
Full Professor
Dr. Pau Ferrer
Full Professor
Naval engineer with a PhD in applied hydrodynamics and over a decade of experience designing high-performance hulls and marine structures.
Cap. Javier Abaroa (MCA)
Full Professor
Cap. Javier Abaroa (MCA)
Full Professor
MCA-certified captain with command of ocean-going vessels, specializing in advanced maneuvering, navigation management, and bridge safety.