banquet management chapter 10 copyright 2008 delmar learning. all rights reserved

Copyright 2008 Delmar Learning.All Rights Reserved.

Banquet Management

Chapter 10


What Is a Banquet?

•A meal that has a menu that is preselected by the client for all guests attending the event

•Usually occurs in a separate location– Client requests special items

• Color of tablecloths, centerpieces, different menu

•Can range from 10 to 10,000– Depending on space availability


What Is a Banquet? (continued)

• The principle of serving a banquet to a large group is the same as serving a small group


Clients’ Reasons for Having a Banquet

•Many reasons to hold a banquet

– • Religious ceremonies, celebrations, social

– Business• Meetings, conferences, celebrations

– Other organizations• Weekly meetings, sports or award banquets

– See Figure 10-1


Clients’ Reasons for Having a Banquet (continued)

•Personal entertaining– Largest market—

•Business entertaining– Main reason—conducting conferences or

meetings

•Difference between the two:– In business entertaining, the business

pays for the banquet, NOT the individual


Key to Successful Banquet Management

•The banquet manager MUST take the RESPONSIBILITY for the total event off the client’s shoulders and put it on his or her own shoulders

•Figure 10-3


Why Banquets?

•Restaurants getting into the banquet business can make more money with a lot less chance of failure

•Or simply put, the profit potential is much greater for selling banquets than for an à la carte restaurant only


Why Banquets? (continued)

•Banquet manager knows– How many guests are

– What they are going to eat

– Guaranteed number of guests• Has less inventory, waste, and labor costs

•Restaurant manager does NOT know what or when the guests will eat

• Has more inventory, waste, and labor costs



• Advertising and selling is easier for a banquet than for an à la carte restaurant

– Advertising can be 3 to 7 percent of gross sales

• Five times more expensive to acquire a new customer than it is to keep an old one



•Restaurants changing to banquets

– Reduces full-time staff

– On-premise parties increase profits

– Banquet business is guaranteed

– Less strain on manager


Catering versus Banquets

• Very little difference— if any at all

•Caterer performs service– Takes place away from their establishment

• Off-premise catering

– ALL food and beverages brought to the job

•Banquets– Takes place at the establishment

•See Figure 10-4


Staffing a Banquet Facility

•Banquet manager– Responsible for the success of the banquet

• Handles ALL details— key for successful banquet managers

• Solves any problem that arises

•Sales manager– Responsible for booking the banquet

• Inside sales—works at the banquet facility

• Outside sales—travels to client’s location


Staffing a Banquet Facility (continued)

•Head banquet waiter

– Employed at establishments where many function rooms are located

– Responsible for the banquet in the room they are supervising

•Banquet captains are responsible for service in a section of a banquet room


Banquet Manager Qualifications

• – Must be cheerful

• Deals with clients who are in a stressful situation

•Attention to – Trait that is most important

• Difference between a good and great manager

• – Looks professional at all times


Banquet Manager Qualifications (continued)

• Tact and diplomacy

– Tact—ability to say or do the correct thing without offending the guest

– Diplomacy —ability to act tactfully with the guest

•Ability to react quickly to changes

– Without guests’ realizing there is a problem



•Tendency not to become flustered

– When problem occurs, remains calm• Solves the problem without becoming

annoyed with the guest

•Ability to work with different personalities

– Must manage staff as well as interact with guests



• Oral communication skills

– Speaking to guests

– Conducting meetings for employees

• Written communication skills

– Communicate clearly and concisely• Memos and forms for staff

• Letters and contracts for guests



• Organizational skills

– Critical trait to have• Vast amount of planning for a banquet

– Needs to be organized to pull it off

•See Figure 10-5


Banquet Manager Benefits

•

– Has contact with influential people in the social and business community• Makes valuable contacts

•

– NOT money BUT a positive feeling from a job well done or from serving important guests


Banquet Manager Benefits (continued)

• – Generally paid an excellent salary

• Possibly receives a percentage of the service charge

• – Perks—benefits in addition to pay

• Allowance for clothing, including cleaning

•

• Sometimes


Drawbacks to Being a Banquet Manager

•

– Work when everyone else is off• Weekends, holidays, evenings

•

– Under pressure to do an excellent job• Guests expect a perfect party


Drawbacks to Being a Banquet Manager (continued)

• Availability of food and liquor– Stress of the job

• May turn to alcohol to solve problems

– Poor diets• Eat what and when they can

• – Drugs and gambling

• Exposed to these activities


Job Knowledge Needed

•Must know how to sell, plan, organize, and conduct banquets so that they are successful for the client

•See page 292 for a complete list


Styles of Banquets

•Three general styles of banquets

– l

–

–

•See Figure 10-6


Type of Service for Banquets

•Two types for sit-down

– American or Russian banquet service

•Three types for buffets

– Buffet, modified buffet, and deluxe buffet

banquet management chapter 10 copyright 2008 delmar learning. all rights reserved

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