Banquets and Catering:

Question 1

Banquets: (ppt)

Answer 1

• is a dining event that typically honors special guests such as: business awards lunch, or a celebration of a special location like a school graduation banquet.
• MANY (not all!) food service operators have fixed banquet menus that are limited to the choices offered on the menu
• all the elements of the banquet are pre-determined the date, number of guests, type of tables used, start and end time, and style of service used.

Question 2

Banquet:

Answer 2

• where people dine and eat at the same time, always on premise.

Question 3

Catering (ppt):

Answer 3

• created event
• is where the menu is created for the specific occasion.
• the nature of created event typically influences that menu, such as a wedding reception, birthday party, anniversary party, Christmas or new year’s eve, etc…

Question 4

Catering (ppt) pt2:

Answer 4

• a catered event could be on or off premise, an on premise event takes place at a restaurant or hotel.
• an off premise catering event can take place in an outdoor environment or at a historical landmark.

Question 5

Buffet:

Answer 5

• allows guests to select the food and serve themselves.
• the buffet may be formal or informal and is appropriate with either a simple or an elaborate menu.
• the buffet can service a large group of guests in a short amount of time.
• the buffet can provide a wide variety of food to accommodate many tastes.
• it allows guests to choose their personal portion size from the food that they may like.

Question 6

The event plan:

Answer 6

• a banquet, catered event or buffet always begins with a checklist of details followed by a level of professional service that enhances ever detail of the event.
• the checklist should be thorough and complete in identifying everything that the food service operator is capable of providing.
• furthermore, the customer may add to the success of the event.
• the checklist serves to provide additional choices for the customer to consider.

Question 7

The typical event plan checklist would include but not be limited to:

Answer 7

• customer information including the type of function.
• date and time schedule
• number of guests - approximate, guaranteed, then confirmed.
• menu
• cake order
• beverage
• bar service
• service presentation: butler service, American service, buffet service.
• dinnerware
• room location
• room floor plan
• table set up
• table arrangement
• head table
• table numbers/names
• room temprature.

Question 8

The typical event plan checklist would include but not be limited to: pt.2

Answer 8

Accessories:
- choice of linen colors
- chair covers
- candles
- floral arrangement
- room decorations
- beverage and chocolate fountains
- ice carvings
- lecture or speaker podium
- portable stage
- lighting effects
- sound systems
- special requests

Question 9

The typical event plan checklist would include but not be limited to: pt.3

Answer 9

• estimated charges: upper-priced, mid-priced, budget price.
• gratuities
• deposit amount
• cancellations (the cancellation policy)

Question 10

Convention:

Answer 10

• large number of people (above 150k, 250k)

Question 11

Conference:

Answer 11

• smaller number of people

Question 12

Schedule for a full day:

Answer 12

• 8 => 8:30 coffee break 1
• 10:00 => 10:30 coffee break 2 usually has more to offer than break 1)
• 11 => 1 continuation of session 1
• 1=> 2 lunch break
• 2 => 4 session
• 4 => 4:30 coffee break 3
  4:30 => 6 session

Question 13

Management of Banquets:

Answer 13

• banquets need to have an event (birthdays, weddings, graduation..)
• keep in mind the bathrooms, area where workers will be coming in and out, etc…
• order of placing the seating: table- table cloth- chairs.
• banquets are more flexible and you can control the cost.
• negotiations are important (should be in managers favor)
• it is important to not lose the guest.
• always sell the more difficult sports first, and leave the easier ones for later.

Question 14

• How much does a banquet room fit:

Answer 14

• Length x width; 20% of the room should be removed for legroom.
• each seated guest takes 1.5m because each chair is 50 cm, the table 100cm, the space between each chair should be half a meter so the waiter should be able to pass between the chairs.
• all the tables should be symmetrical and straight, then the table cloth will be put carefully.
  1) seated or cocktail
  2) round or regular tables.

Question 15

Notes:

Answer 15

• Ball rooms should always be set up for when guests come to tour it.
• after the menu will be negotiated, because if you have 2 weddings on the same day, a buffet will be better.
• staff/labor cost will be less because you need 2 waiters for every table with set menu.
• sometimes set menu will be better, depends on the clients and the situation.

Question 16

notes pt.2

Answer 16

• there should be always be a way for me to step back so I don’t lose the guest.
• in wedding events, the most important thing is to verify the number of guests ( confirm in the beginning, then 1 week before so if people cancel you have some time to invite other people, then 3 days before to confirm)
• banquet manager brings the bride and the groom to the location.
• banquet sales
• banquet operations
  (it’s better to have the same person for both)
• BEO (banquet, event, order)
• guest list is extremely important and it needs to be verified.