principles of food and beverage management managing buffets, banquets, and catered events chapter 9
TRANSCRIPT
Principles of Food and Beverage Management
Managing Buffets, Banquets, and Catered Events
Chapter 9
Learning ObjectivesAfter completing this chapter, you should be able to:
• Review procedures for effectively managing buffets.
• Explain how to manage banquets.
• Describe basic procedures for managing catered events.• Explain basic activities for overseeing special functions.
Chapter 9 Managing Buffets, Banquets, and Catered Events
MANAGING BUFFETS
Pre -Costing BuffetsBuffet Menu Planning
Chapter 9 Managing Buffets, Banquets, and Catered Events
Controlling Food Costs
Food Safety and Buffets
Chapter 9 Managing Buffets, Banquets, and Catered Events
MANAGING BANQUETSBanquets Can Be Good Business
Banquets Are Different
Banquet Menu Planning
Banquet Documents
Chapter 9 Managing Buffets, Banquets, and Catered Events
Banquet Event Order (BEO)
Chapter 9 Managing Buffets, Banquets, and Catered Events
Banquet Agreement
Chapter 9 Managing Buffets, Banquets, and Catered Events
Banquet Food Production
Banquet Beverage Production
Banquet Service
Chapter 9 Managing Buffets, Banquets, and Catered Events
CATERING
Off-Site LocationsOverview
Chapter 9 Managing Buffets, Banquets, and Catered Events
Before the Event
Day of Event
Planning and Managing Catered Events
Staffing the Catered Event
Chapter 9 Managing Buffets, Banquets, and Catered Events
Catered Event Case Study
Chapter 9 Managing Buffets, Banquets, and Catered Events
OVERSEEING SPECIAL FUNCTIONS
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
1. Review procedures for effectively managing buffets.
• A buffet allows customers to select desired menu items and portion sizes as they pass along one or more serving counters.
• Buffet menu planners must consider what customers want along with space, equipment, and employee skill limitations.
• Buffets can be pre-costed by estimating each item’s portions consumed and multiplying that number by the portion cost.
• Totaling these results and dividing by the number of customers gives the buffet’s per-serving food cost.
• Buffet food cost can be controlled if managers can reduce food waste.
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
1. Review procedures for effectively managing buffets continued…
• Strategies include making it possible for customers to select smaller portions and tracking item popularity.
• Food safety concerns are important, and the principles used for other styles of foodservice apply.
• Special concerns involve maintaining food at the right temperature and using sneeze guards to ensure food does not become contaminated.
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
2. Explain how to manage banquets.
• Banquets are events in which a sponsor pays an establishment to provide food and beverage services, usually on site.
• They can be good business if they meet quality requirements and do not overtax resources.
• Banquets generate additional revenues without significant additional capital.
• They do require additional training.
• Banquet menu planning concerns are similar to those for à la carte operations.
• Differences can include equipment limitations and the use of food products that retain quality during plating and transport to the service area.
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
2. Explain how to manage banquets continued…
• Banquet event orders (BEOs) detail all banquet requirements for employees.
• Banquet agreements are contracts between the operation and the sponsor.
• The sponsor must guarantee the number of customers, and a cancellation clause indicates financial penalties for cancellation at specified times.
• There are three basic pricing plans for a hosted bar: charge by the drink, charge by the bottle, and charge by the hour.
• A cash bar requires a method of tracking payments.
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
3. Describe basic procedures for managing catered events.
• Catering involves the production and service of food and beverages at an off-site location.
• It can generate significant levels of revenues, but attention to numerous details is required for successful events.
• The event’s location is a special concern.
• A detailed checklist can confirm the resources available and what must be supplied by the operation.
• Before-event activities include meetings and site visits as well as menu planning and costing decisions.
• Numerous production and delivery concerns are important as is the contract specifying the sponsor’s and the operation’s responsibilities.
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
3. Describe basic procedures for managing catered events continued…
• A catering site manager is typically responsible for all food and beverage production, service, setup, and cleanup at the off-site location.
• Another person will be responsible for food production at the establishment and loading the delivery vehicle.
Chapter 9 Managing Buffets, Banquets, and Catered Events - Summary
4. Explain basic activities for overseeing special functions.
• Managers who oversee special functions routinely typically have fewer challenges than those who provide these services less frequently.
• Detailed information should be supplied to all employees in line-up sessions.
• Managers must supervise employees during the function.
• This responsibility is easier when performance standards have been established and employees trained.
• Managers sometimes need to resolve unanticipated problems.
• Many of these can be traced to planning errors, failure to follow plans, and misunderstandings about task responsibilities.
• Monitoring systems should be used to identify and resolve problems promptly.
Chapter 9 Managing Buffets, Banquets, and Catered Events
Key Terms:Banquet An event in which a sponsor pays an establishment to provide specified food and beverage services to all event attendees.
Banquet agreement A contract between the operation and the event’s sponsor, which specifies the responsibilities of both parties.
Banquet event order (BEO) A document used by sales, production, and service staff to detail all banquet requirements.
Buffet A style of foodservice in which customers select the menu items and portion sizes they prefer as they pass along one or more serving counters.
Cancellation clause A document that indicates any financial penalties for cancellation at certain times before the banquet date.
Chapter 9 Managing Buffets, Banquets, and Catered Events
Key Terms continued:
Cash bar An event during which alcoholic beverages are purchased by the event attendees.
Catering The production and service of food and beverages at a location other than the establishment responsible for the event.
Guarantee (banquet) An agreement about the number of meals to be provided at a banquet.
Hosted bar An event during which alcoholic beverages are paid for by the event’s sponsor.
Sneeze guard A see-through solid barrier used to protect food in a self-service counter from customers who might cough or sneeze.
Chapter 9 Managing Buffets, Banquets, and Catered Events
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