Chapter 10 – Managing Banquets and Catered Events

1. Outline the types of positions available to event planners, and describe the benefits of banquets and catered events for food and beverage operations.
2. Explain how banquets and catered events are booked and planned, and describe function books, contracts or letters of agreement, and function sheets.
3. Summarize how banquet and catering operations prepare to provide service to clients during an event, from setting up function rooms to scheduling staff members, and preparing, plating, and storing food.
4. List challenges that managers and staff members face during banquets, and list examples of protocol issues.
5. Describe the types of controls that banquet managers must practice, and explain how guest comments can be collected and used.