Chapter 9 Managing Buffets, Banquets, and Catered Events

Report
Chapter 9
Managing Buffets,
Banquets, and
Catered Events
Principles of Food and
Beverage Management
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.
Chapter 9 Managing Buffets, Banquets, and Catered Events
MANAGING BUFFETS
Buffet Menu Planning
Pre -Costing Buffets
Chapter 9 Managing Buffets, Banquets, and Catered Events
Controlling Food Costs
Food Safety and Buffets
Chapter 9 Managing Buffets, Banquets, and Catered Events
MANAGING BANQUETS
Banquets 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
Overview
Off-Site Locations
Chapter 9 Managing Buffets, Banquets, and Catered Events
Planning and Managing Catered Events
Before the Event
Day of Event
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 selfservice counter from customers who might cough or sneeze.
Chapter 9 Managing Buffets, Banquets, and Catered Events
Chapter Images
Chapter 9 Managing Buffets, Banquets, and Catered Events
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Chapter 9 Managing Buffets, Banquets, and Catered Events
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