Managing Buffets, Banquets, and Catered Events: Principles of Food and Beverage Management

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
Controlling Food Costs
Food Safety and Buffets

MANAGING BANQUETS
Banquets Can Be Good Business
Banquets Are Different
Banquet Menu Planning
Banquet Documents
Banquet Event Order (BEO)

Banquet Agreement
Banquet Food Production
Banquet Beverage Production
Banquet Service
CATERING
Overview
Off-Site Locations
Planning and Managing Catered Events

Before the Event
Day of Event
Staffing the Catered Event

Catered Event Case Study

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.
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.
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.
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.
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.
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.
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.
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.
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.
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Chapter 9

Principles of Food and

• 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.

Controlling Food Costs

Food Safety and Buffets

Banquets Are Different

Banquet Menu Planning

Banquet Event Order (BEO)

Banquet Food Production

Banquet Beverage Production

Planning and Managing Catered Events

Staffing the Catered Event

Catered Event Case Study

OVERSEEING SPECIAL FUNCTIONS

1. Review procedures for effectively managing buffets.

1. Review procedures for effectively managing buffets continued…

• Strategies include making it possible for customers to select smaller

2. Explain how to manage banquets.

2. Explain how to manage banquets continued…

• Banquet event orders (BEOs) detail all banquet requirements for

3. Describe basic procedures for managing catered events.

3. Describe basic procedures for managing catered events continued…

• A catering site manager is typically responsible for all food and

4. Explain basic activities for overseeing special functions.

Key Terms continued:

Chapter Images continued

Chapter Images continued

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