1. Managing Buffets, Banquets, and Catered Events
Chapter 9
Managing Buffets, Banquets, and Catered Events

2. Learning Objectives
After 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.

3. Managing Buffets
Buffet Menu Planning
Pre -Costing Buffets

4. Controlling Food Costs
Food Safety and Buffets

5. Managing Banquets Banquets Can Be Good Business Banquets Are Different
Banquet Menu Planning
Banquet Documents

6. Banquet Event Order (BEO)

7. Banquet Agreement

8. Banquet Food Production
Banquet Beverage Production
Banquet Service

9. Catering
Overview
Off-Site Locations

10. Planning and Managing Catered Events
Before the Event
Day of Event
Staffing the Catered Event

11. Catered Event Case Study

12. Overseeing Special Functions

13. 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.

14. 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.

15. 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.

16. A cash bar requires a method of tracking payments.
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.

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. Chapter Images

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