Chapter 10 Banquet Management Copyright 2008 Delmar Learning

Chapter 10 Banquet Management Copyright 2008 Delmar Learning. All Rights Reserved.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Styles of Banquets • Three general styles of banquets – l – – • See Figure 10 -6 Copyright 2008 Delmar Learning. All Rights Reserved.

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.