Classifying Banquet and Catering Operations in Food Service

Banquet

A gathering or an event that takes place in a function area of a food establishment.

Catering

Services in a venue chosen by the client which could be his own house, office, commercial events hall, and others.

Types of Banquet Service

Different styles of serving food during a banquet.

Sit-Down Service

Food served directly to guests while they remain seated at their tables.

Sit-Down Service Characteristics

Often more elegant and formal compared to other types of banquets.

Guest Experience in Sit-Down Service

Guests feel more special since they do not have to line up on long queues to get food.

Forecasting Accuracy

There is more accuracy in terms of forecasting in sit-down service.

Staff Requirements for Sit-Down Service

Requires a skilled staff familiar with the proper preparation and service sequence.

Time Consumption in Sit-Down Service

More time-consuming because of pre-plating.

Reasons for Holding a Banquet

Could be in honour of a visiting guest, anniversaries, birthdays, weddings, and other types of celebrations that bring people together.

Modern Banquet Uses

Implemented for events such as training sessions and formal business dinners.

Benefits of Banquets

They strengthen bonds between businesspersons and their partners.

Types of Functions for Banquets

Weddings, social events (birthdays, debut, anniversary), conventions, meetings, seminars, trade exhibits, and other events.

Activity Duration for Content Notes

25 mins.

Activity Duration for What I Know Chart

5 mins.

BEO

Abbreviation not defined in the provided text.

Class Duration

2 mins for the introduction.

Materials

SAS.

References

TESDA Training Regulation, Competency based curriculum and Self-Assessment Guide for Food and Beverage Services NC II.

Buffet

Guests are allowed to serve food by themselves from various dishes displayed on a sideboard or long tables.

Passed-Tray Service

Waiting staff circulates finger foods through the banquet room on large platters.

Station Service

More advanced form of a buffet.

Pre-Set Service

Food is set on the dining tables before guests are seated.

Banquet operations

Is under the command responsibility of a Banquet Manager assisted by Banquet Sales Manager who head the Banquet Sales and the Banquet Service Manager who is in command of the delivery of Banquet Service.

Banquet Servers

Main function is to attend to mis-en-place preparation, set-ups and service during banquet functions.

Service station setup

Sets up the service station with necessary supplies.

Mis-en-place tray preparation

Wipes/prepare the necessary mis-en-place tray, cutleries etc.

Condiment refilling

Refills salt and pepper shakers and other condiments.

Table setup

Sets-up the table in accordance with the floor plan.

Amenity installation

Installs/sets-up required amenities like audio-visual, podium etc.

Supervisor reporting

Reports to supervisor for inspection and briefing.

Guest seating assistance

Assist guest in getting seated.

Beverage order service

Takes and serve beverage orders; pushes sales of beverage.

Food service

Serve food to the guest.

Beverage billing

Present beverage bill, receives and remits payment.

Guest inquiries handling

Attends to guest inquiries, requests and complaints.

Table clearing

Clear tables of soiled dishes.

Function room clearing

Clear the function room.

Soiled dish handling

Clear soiled dishes and brings them to dishwashing areas.

Chair and table storage

Unfolds and store stackable chairs and tables after the event.

Soiled linen handling

Picks up soiled linen and bundles them.

Area cleaning

Clear the area of dirt, mess and other trash.

Supply check

Check all areas for missing supplies and equipment.

Inventory performance

Perform inventory of supplies and accounts for missing items.

Electrical equipment management

Unplugs electrical equipment and have them covered.

Air conditioning and lights

Switches off air conditioner and lights.

Equipment storage

Brings equipment and amenities to their appropriate storage areas.

Side duties

Performs side duties and other assignments given by the captain.

Banquet Event Order (BEO)

A BEO is a contract that lists all of the important details of an event.

BEO details

BEOs should detail everything that's required to execute the event properly.

Food and beverage details in BEO

A BEO should include all food and beverage details such as menu, dietary concerns, service times, special service items, and food prices.

Room rental fees

This is the charge for using the function space.

Headcount details

The BEO will detail how many guests are expected, guaranteed, and the number of guests a room will be set for.

Beverage details

This includes a list of beverages to be served during the event such as coffee, tea, soda, or alcohol.

Parking & Transportation

These logistics need to be detailed in advance in the BEO to ensure an orderly flow of guest arrivals.

Room Set-Up

The room setup section will include details on the equipment required but will not include placement directives for that equipment.

Décor, linens, and lighting

Décor and accessory details (types and quantities) should be listed in the BEO.

Podium or audio/video (AV)

If a podium or AV is required, it should be specified ahead of the event.

Microphones, screens, and speakers

Any AV equipment that is required should be listed in the BEO.

Event Diagram

The loyal companion to any BEO is an event diagram, which is a broader explanation of the room setup.

Schedule & Order of Events

Some events require an organized timeline right down to the minute.

Staffing Requirements

If an event is expected to be very complex, you may choose to add staffing requirements to an internal version of the BEO.

Signature Lines for Customer and Property

Standard on any contract are the signature lines.

Buffer Service

Buffer Service is more time-consuming because of pre-plating.

Buffet Service

Easier to prepare than a sit-down banquet because of the little number of staff required.

Banquet Server

Main function is to attend to mis-en-place preparation, set-ups, and service during banquet functions.

BEO Important Details

Must include contact info, event date, space usage, setup, start/end time, and number of guests.

Beverage Items

All beverage items during normal operation are open for consumption in every banquet session.

Dietary Concerns

No dietary concerns must be entertained in handling banquet service.

Décor and Accessory Details

Should be listed in the BEO, including types and quantities.

BEO Requirement

Depends on the venue's protocols; large-scale events require a detailed BEO.

BEO Sign-off

Both the event planner and the venue need to agree to the terms stated in the contract.