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Copyright 2008 Delmar Learning.
All Rights Reserved.
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Copyright 2008 Delmar Learning.
What Is a Banquet? A meal that has a menu that is preselected by the client for all guests attending the event Usually occurs in a separate location Client requests special items Color of tablecloths, centerpieces, different menu Can range from 10 to 10,000 Depending on space availability Copyright 2008 Delmar Learning. All Rights Reserved.
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What Is a Banquet? (continued)
The principle of serving a banquet to a large group is the same as serving a small group Copyright 2008 Delmar Learning. All Rights Reserved.
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Clients’ Reasons for Having a Banquet
Many reasons to hold a banquet Religious ceremonies, celebrations, social Business Meetings, conferences, celebrations Other organizations Weekly meetings, sports or award banquets See Figure 10-1 Copyright 2008 Delmar Learning. All Rights Reserved.
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Clients’ Reasons for Having a Banquet (continued)
Personal entertaining Largest market— Business entertaining Main reason—conducting conferences or meetings Difference between the two: In business entertaining, the business pays for the banquet, NOT the individual Copyright 2008 Delmar Learning. All Rights Reserved.
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Key to Successful Banquet Management
The banquet manager MUST take the RESPONSIBILITY for the total event off the client’s shoulders and put it on his or her own shoulders Figure 10-3 Copyright 2008 Delmar Learning. All Rights Reserved.
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Copyright 2008 Delmar Learning.
Why Banquets? Restaurants getting into the banquet business can make more money with a lot less chance of failure Or simply put, the profit potential is much greater for selling banquets than for an à la carte restaurant only Copyright 2008 Delmar Learning. All Rights Reserved.
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Why Banquets? (continued)
Banquet manager knows How many guests are What they are going to eat Guaranteed number of guests Has less inventory, waste, and labor costs Restaurant manager does NOT know what or when the guests will eat Has more inventory, waste, and labor costs Copyright 2008 Delmar Learning. All Rights Reserved.
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Why Banquets? (continued)
Advertising and selling is easier for a banquet than for an à la carte restaurant Advertising can be 3 to 7 percent of gross sales Five times more expensive to acquire a new customer than it is to keep an old one Copyright 2008 Delmar Learning. All Rights Reserved.
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Why Banquets? (continued)
Restaurants changing to banquets Reduces full-time staff On-premise parties increase profits Banquet business is guaranteed Less strain on manager Copyright 2008 Delmar Learning. All Rights Reserved.
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Catering versus Banquets
Very little difference— if any at all Caterer performs service Takes place away from their establishment Off-premise catering ALL food and beverages brought to the job Banquets Takes place at the establishment See Figure 10-4 Copyright 2008 Delmar Learning. All Rights Reserved.
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Staffing a Banquet Facility
Banquet manager Responsible for the success of the banquet Handles ALL details— key for successful banquet managers Solves any problem that arises Sales manager Responsible for booking the banquet Inside sales—works at the banquet facility Outside sales—travels to client’s location Copyright 2008 Delmar Learning. All Rights Reserved.
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Staffing a Banquet Facility (continued)
Head banquet waiter Employed at establishments where many function rooms are located Responsible for the banquet in the room they are supervising Banquet captains are responsible for service in a section of a banquet room Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Qualifications
Must be cheerful Deals with clients who are in a stressful situation Attention to Trait that is most important Difference between a good and great manager Looks professional at all times Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Qualifications (continued)
Tact and diplomacy Tact—ability to say or do the correct thing without offending the guest Diplomacy —ability to act tactfully with the guest Ability to react quickly to changes Without guests’ realizing there is a problem Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Qualifications (continued)
Tendency not to become flustered When problem occurs, remains calm Solves the problem without becoming annoyed with the guest Ability to work with different personalities Must manage staff as well as interact with guests Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Qualifications (continued)
Oral communication skills Speaking to guests Conducting meetings for employees Written communication skills Communicate clearly and concisely Memos and forms for staff Letters and contracts for guests Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Qualifications (continued)
Organizational skills Critical trait to have Vast amount of planning for a banquet Needs to be organized to pull it off See Figure 10-5 Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Benefits
Has contact with influential people in the social and business community Makes valuable contacts NOT money BUT a positive feeling from a job well done or from serving important guests Copyright 2008 Delmar Learning. All Rights Reserved.
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Banquet Manager Benefits (continued)
Generally paid an excellent salary Possibly receives a percentage of the service charge Perks—benefits in addition to pay Allowance for clothing, including cleaning Sometimes Copyright 2008 Delmar Learning. All Rights Reserved.
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Drawbacks to Being a Banquet Manager
Work when everyone else is off Weekends, holidays, evenings Under pressure to do an excellent job Guests expect a perfect party Copyright 2008 Delmar Learning. All Rights Reserved.
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Drawbacks to Being a Banquet Manager (continued)
Availability of food and liquor Stress of the job May turn to alcohol to solve problems Poor diets Eat what and when they can Drugs and gambling Exposed to these activities Copyright 2008 Delmar Learning. All Rights Reserved.
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Copyright 2008 Delmar Learning.
Job Knowledge Needed Must know how to sell, plan, organize, and conduct banquets so that they are successful for the client See page 292 for a complete list Copyright 2008 Delmar Learning. All Rights Reserved.
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Copyright 2008 Delmar Learning.
Styles of Banquets Three general styles of banquets l See Figure 10-6 Copyright 2008 Delmar Learning. All Rights Reserved.
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Type of Service for Banquets
Two types for sit-down American or Russian banquet service Three types for buffets Buffet, modified buffet, and deluxe buffet Copyright 2008 Delmar Learning. All Rights Reserved.
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