Food & Beverage

Question 1

banquet captain

Answer 1

the lead person(s), appointed by the venue, charged with overseeing food service at an event

Question 2

banquet event order (BEO)

Answer 2

also called function sheet or event order/ detailed document that provides to a venue instructions and a timeline for how the event will be run

Question 3

continental breakfast

Answer 3

light morning meal that usually includes coffee, tea, juice, and rolls

Question 4

covers

Answer 4

actual number of meals served

Question 5

minimum

Answer 5

the smallest revenue required for an event set by the venue. If not met, additional charges will apply, such as waived complimentary meeting rooms.

Question 6

off-site caterer

Answer 6

person or company who prepares and delivers food

Question 7

on-site caterer

Answer 7

person or company who prepares food at the venue kitchen facilities

Question 8

overset

Answer 8

the number of meals or settings the venue will prepare over what you have guaranteed (usually 2-5%)

Question 9

plus plus (++)

Answer 9

reflect the level of tax and gratuities charged by a venue if not included in the price; identified as ++ on your orders

Question 10

water stations

Answer 10

tables set up with self-service bottles or pitchers for guests