Many cultures have developed structures for banquets. In the European Middle Ages, comprehensive ritualised elements were involved in a traditional three-course menu, having up to 25 dishes in each course (this structure persisted into the 19th century). The structure was later altered to two courses, with the pre-existing third course changed to the serving of fruit and nuts.

Banqueting rooms varied greatly with location, but tended to be on an intimate scale, either in a garden room, banquet hall