HOTEL BANQUET MANAGEMENT TEACHING NOTES PART 1

Peter Szende
Boston University

John Gomes
Omni Hotels & Resorts

What do you think is the difference between the jobs of a Catering Manager and a Sales Manager in a hotel
setting?
- Catering: Selling F&B oriented functions. (e.g. Social or corporate events with limited guest room
requirements)
- Sales: Selling room oriented functions. (e.g. Conferences, seminars requiring a large number of guest
rooms)
Instructors may want to further dig in and ask what the difference between is between sales and room
reservations? (Reservations: typically taking booking for less than 10 guest rooms; Sales is arranging space
for larger groups)
Additional Note:
Depending on the country, the word catering may have different meaning (e.g. in UK: food service in
general). To add to the confusion, to describe all function-related activities; some organization uses only the
term catering.

So What?
Traditional restaurants
They deal with a number of uncertainties in terms of expected # of guests, arrival times, no
shows, dining duration.
Low productivity.
High degree of waste.
Banquets
Management can plan ahead.
(Guests have) lower degree of service expectations.
Increasing economies of scale in purchasing.
As volumes increase in banquets, so does labor efficiency: higher productivity in food
preparation, banquet set-up and service.
Lower degree of waste.

Staffing Ratios
1. Why do you think convention hotels seem to be less labor intensive than other segments?
Service styles are more informal, the focus is on speed and efficiency, whereas in upscale operations, service
styles are more formal and the focus is on personalization and perfection.
2. Why do you think the managers schedule more servers for wedding functions?
Designated servers are required to be scheduled:
* To provide direction to arriving guests, greeter(s) are used
* To welcome guests with champagne additional staff members may be needed.
* To take care of the bride and groom as well as the bridal party extra servers may be needed
* To serve meals to band an additional server is needed

1
Banquet - Inter-departmental relationships (Figure 1)
1. Catering / Sales / Convention Services
F&B oriented functions/events are booked by Catering.
Room oriented functions are booked by sales.
Conventions services manager is detailing events.
Banquet set-up will prepare meeting/function as specified by the BEOs.
2. Purchasing/Receiving/Store rooms
Food and beverage items listed on the BEO are procured by purchasing. Store rooms issue items
according to BEOs. Receiving also deals with meeting materials shipped to the hotel.
3. Kitchen
Responsible for the preparation of all menu items listed on the BEO
4. Stewarding
In charge of china/glass/silver items needed to execute an event. They also oversee dishwashing and
ensure back of the house cleanliness. Banquet communicates any equipment shortages with
stewarding.
5. Housekeeping/Laundry
Housekeeping ensures that public areas are clean and maintained; laundry ensures table linen is
available for the events.
6. Engineering
In charge of function room maintenance and repair. Meetings often have special electrical
requirements.
7. Bar and other F&B outlets
Depending on the event schedule; function attendees may patronize various F&B outlets and/or
order room service.
8. Front Desk/Concierge/Business Center
Front desk assigns sleeping rooms for function attendees
Concierge provides local information to guests; helps them with travel and entertainment
needs.
Business center helps attendees with printing and computing and communication services.
9. Finance
The department handles event billing; assists with banks for cash bars.
10. Spa/Health Club
During off times, to relax, attendees can utilize the spa or the health club.
11. Security
Responsible to ensure the safety and security of regular attendees, dignitaries and meeting
materials.
12. Human Resources
Helps the recruiting efforts of the department; secure extra staff for large events.
13. Audiovisual
Oversees required technology for events.

Real People See handout and instructions at the end of this document

Single-Sided buffets (Figure 4)

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Why is soup placed at the end of the buffet line?
Guest already have at least one plate in their hand and the other hand is used to serve themselves.
Therefore, in order to ensure a smooth guest flow, the soup has to be ladeled by an attendant and handed
to the guest. In that way guests can walk back to their tables with all the items needed in one trip. A
variation of soup service: if the buffet selection includes soup and no attendant is available, a soup
station is to be set-up on the side.
Why are potato and vegetables placed before proteins on a buffet?
Starches are less expensive; guests do not fill their plates with expensive protein items.
Should we place both cold and hot plates on a buffet?
An all-purpose plate should be used, in order to ensure that guests can place all food items on one plate.
In addition, providing hot plates would be a safety hazard.

Pro/Con
Should managers allow employees to eat the leftovers from the buffet?
Pros
An opportunity for management to debrief the event during the meal.
Motivates employees and creates a team-oriented environment; builds community
Cons
Other hotel departments are excluded.
The manager cannot evaluate whether the food is safe to eat.
Guests may come back and witness that employees are eating their food.

The authors believe that absolutely no eating should take place in the banquet rooms. Once the event is
over, the Chef on duty should determine what food is safe to eat leftovers should be served in the staff
cafeteria for the enjoyment of all employees.

Instructors may want to discuss with students whether guests should be allowed to bring food home.
In general, potential for liability lawsuits for food borne illness preclude banquet operations
from allowing anyone to remove leftover or excess catered food from the property.
Some operations may donate leftover banquet food to community food share programs or food
banks. In this case the Chef ensures that the leftover food is safe to transport and eat.

Contemporary Relevance

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 Banquet Service Pantry
Layout for Plate-Up

Hot Box Hot Box Hot Box

(Food) (Plates) (Food)
Two Stewards Taking
food and plates out
from hot boxes

Two Chefs - Starch

Two Chefs - Vegetables

Two Chefs Meat

Two Chefs Sauce/Garnish

Two Stewards Checking,

wiping, placing plates
under heat lamps for
Heat Lamps pick-up

Server Line-Up and

Plate Pick-Up

Time Management Skills

It seems that the new director is currently at a stage of being entirely "Hands on." This is
commendable but the emphasis should be on Planning, Training, and Delegation.
Planning in advance is key to executing events. Therefore it is essential she reviews each
BEO at least 10 days before the actual event.
She needs to identify the staffing needs and special requests in advance.
She should take a closer look at the current banquet structure. Does she have the right
players on her team?
She must have someone to depend on and eventually delegate some of her
responsibilities.
She should hold one-on-one's with each banquet supervisor to recognize their strengths and
get their support.
Delegating is key but she needs to train each supervisor and set her expectations as well as
outline her vision about the department.
The above steps will help her to ensure that the Banquet department can roll on auto-pilot
someday.

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Liquor Plans

Assume youre an event planner. What do you think are some of the pros and cons of the cash bar and the
three types of host bar plans?

Liquor Cash Bar Host Bar

Plans
Description Guests pay or present Beverages are paid by the host during all or part of the event (Open Bar)
tickets for their own
Types of drinks By the Drink By the Bottle Per Person
Arrangements
Pros for the Cost-effective May be cost-effective for groups under 100 * May be cost-effective for * The event
Event Planner (Astroff & Abbey, 2002) groups over 100. (Astroff & planner knows in
Abbey, 2002) advance what the
* To be considered for hospitality total charge will
suites, where no service is be.
provided. * Knowing the
* Convenient in case the attendees and their
organizer is running several past consumption
receptions and the moving of history may help
unfinished bottles are allowed; determine whether
thus no extra liquor is to be the arrangement is
ordered for each function. cost-effective
(Golden-Romero,
2007)
* The event will
be perceived as
high-profile.
Cons for the * The event may be * To lessen the financial burden on guests, a * Partially finished bottles (often * The organizer
Event Planner perceived as cheap. lower, negotiated or sponsored price may be called stubs) typically become the must have a good
*A cashier may be necessary. (Shock, Sgovio, & Stefanelli, property of the hotel. (PCMA, idea about the
needed. 2011) 2002) attendees expected
* Requires detailed physical inventory. * The rule for charging for any consumption
opened bottle is working against pattern.
the organizer in case perishable *Typically the
beverage items such as least cost-effective
champagne or expensive wines arrangement.
are sold. (Ninemeier & Hayes, * The hotel sets
2006) the price that takes
* Bar is not supervised; TOO into account the
MUCH drinking and underage worst-case
drinking may occur. scenario.
* Bottle counts are to be checked (Harmon, n/d)
before and after event.

Astroff, M. T, & Abbey, J. R. (2002). Convention Sales and Services (6th ed., pp. 409-411). Las Vegas, NV:
Waterbury Press.

Golden-Romero, P. (2007). Hotel Convention Sales, Services and Operations (pp. 184-186). Burlington,
MA: Elsevier.

Harmon, J.(n/d). How to cut liquor costs. Convene, F&B, Chapter 10, Retrieved December 5, 2011 from
http://www.experientinc.net/solution/publications/convene/Conferon.chap.10.pdf

Ninemeier, J, D. & Hayes, D. K. (2006). Restaurant Operations Management: Principles and Practices (p.
645). Upper Saddle River, NJ: Pearson Prentice Hall.

PCMA Education Foundation. (2002). Professional Meeting Management (4th Edition, 15th Printing, p. 187).
Chicago, IL: Author.

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Shock, P. J., Sgovio, C. & Stefanelli, J.M. (2011). On-Premise Catering (pp. 196-197). Hoboken, NJ: John
Wiley & Sons, Inc.

Exceeding Expectations
Please identify ways banquet employees can personalize service in a dinner function held in a hotel,
through the above three categories.
SUGGESTED ANSWERS FOR INSTRUCTORS

Functional Values

Deliver meals according to guest wishes.

Service etiquette is respected. (e.g. Bride and groom are served before the others)
Servers are knowledgeable about menu; they are aware of available optional choices.
Dietary needs and allergy concerns are communicated to the supervisor and chef.
Supervisor is informed if any VIP guest is present.
Use guest names when available. (e.g. names tags)
Emotional Engagement

In case of any special occasion, try to personalize the experience. (e.g. anniversary, birthday
plate, ask chef to sign their menu)
For wine enthusiasts: provide wine label or wine cork to guest.
For food lovers: get their address and e-mail the recipes.
Offer to deliver any unfinished desserts to guests rooms.
In case of cold temperature offer ladies a shawl or blanket.
Mystique

Take a picture of the party, have the photo developed in an hour through the concierge and
send the framed photo to guests rooms with a personal note.
In case of special occasion:
If youre aware of the occasion ahead of time, print a personalized menu.
Surprise the guest with a personalized treat, sent to their room with a personal note.
Prepare a card signed by all employees.
If appropriate, arrange a limousine for the guests through the concierge and take them home
or to a special tour after dinner.

DISCUSSION QUESTIONS
In banquets, servers often have to wear white gloves. Why?
When polishing glasses, to ensure that there are no fingerprints on the glassware and also for
safety reasons, servers should be wearing gloves. (The polishing itself should be performed
by using a side towel or two napkins)
When setting tables, wearing white gloves prevent finger prints and smudges on china/glass
and silverware.
It gives a royal look to the event.
The plates are hot; servers do not have to use a side towel to carry plates.

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As discussed in this module, establishments are frequently using Russian service instead of plate
service for soups. Why?
Liquid tend to spill if carried in a soup cup or bowl.
The soups temperature can be better maintained if served from a tureen.
This service style gives a chance to the chef to present the garnish in an artistic fashion on
the soup plate before ladling the soup from the tureen.
Identify ways banquets can control how much guests take from a buffet ?
Please build your answers around three areas: buffet set-up, service standards, service delivery system
Buffet Set-up
-A single-sided buffet line allows less consumption
-Size of the plate
-Display food items so that it clearly indicates suggested serving size
Service Standards
-Specify quantity to be served, e.g. smaller portions sizes
-Use standardized serving utensils, e.g.
Service Delivery
-Use buffet attendants, chefs with clear serving instructions
-Limit the number of times guests can help themselves from the buffet.

Find ways to prevent cash bar related frauds, before, during and after an event.
Instructors should build the discussion around the following ideas.
Before the Function
Ensure that employee background checks are completed.
Dont place the bar next to the cashier. (However, this may inconvenience customers)
Use cash register.
Cashier and bartender should not be the same person.
Rotate bartenders and cashiers working next to each other.
If theres no union restriction, schedule administrative employees (such as accounting) to
act as cashiers.
Issued beverages are properly logged.
Issued beverage tickets are properly logged.
Bar inventory, cash bank and tickets are secured.
During the Function
If cash register is used, provide receipts that clearly indicate time of purchase.
Added beverages are properly logged.
Bar inventory, cash bank and tickets are secured during operation.
If camera is used on premises, ask hotel security to monitor the area.
Reinforce the usage of pourspouts; no over and under pouring is tolerated.
Use mystery shoppers if possible.
After the Function
Returned beverages are properly logged.
Returned beverage tickets are properly logged.
Bar inventory, cash bank and tickets are secured once the event is over.
Count cash in the presence of the cashier.
Cash, tickets and any paperwork is placed in an envelope that is to be sealed and signed by
manager and cashier.
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 Cashier should be escorted to drop envelope in safe deposit box. This is logged on a drop
sheet that is signed by both the cashier and a witness.
Cash collected is reconciled to tickets sold/cash register reading. Any variance is
investigated.
Potential revenue is calculated based on type of liquors used. e.g. If 1,000 ml bottles are
used, and the standard pouring size is 1.5 ounces, then approximately 22.5 drinks should
have been sold out of 33.8 fluid ounces.
Revenue is compared to cash collected/tickets sold.
Actual revenue is compared to target revenue.
Monitor and compare bartenders and cashiers individual performance and revenue
generated.
Revenue is compared with expected and historical figures.
Establish a maximum allowable variance for liquor service (e.g. 2%)

APPLICATIONS
1.Maxs Challenges
1/A. - Please help Max and identify ways that could possibly reduce the cost of wine service.
Vicky Betzig, the well-known meeting industry expert offered great ideas on how to reduce wine
costs in such a situation: (Betzig, 2006)

During service, servers shouldnt open more than one bottle of each variety at a time.
Instead of starting with wine service pour wines after the first course.
Offer guests wine instead of pouring wine to all guests.
No automatic refills.
Enforce a bottle limit (contact planner to surpass bottle limit).
Towards the end of the dinner, you may end wine service.

REFERENCE
Betzig, V. (2006, April). Budgeting and Financial Management, Part 5: Champagne on a Beer
Budget. PCMA-Convene, Retrieved November 19, 2011, from
http://www.pcma.org/Convene/Issue-Archives/April-2006/Budgeting-and-Financial-
Management.htm

1/B.
Guests will likely drink slightly more than 2.5 drinks per person.
(e.g. Mostly male guests, closed a deal: celebratory mood, summer weather, salted pretzels)

PER DRINK PLAN

$6/drink * 3 drinks per person * 100 = $1,800

PER BOTTLE PLAN

750 ml = 25.3 ounces.
3 drinks/per person * 100 * 1.5 ounces = 450 ounces consumed
450 ounces/25.3 ounces = Approx. 18 bottles
18 * $75= $1,350

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 This plan seems to be the cheapest; however the final charge will be much higher as bartenders will
probably have to open more than 18 bottles. Remember: guests are paying for every bottle thats
opened. As Harmon explains to us, each bar will average one half-full bottle of each type of
liquor. (Harmon, n/d) The Per-bottle plan includes 5 types of liquors: Vodka, Gin, Whisky, Rum,
Tequila: $75/bottle
Estimated charge: $1,350 + (5* $75) = $1,725
In addition, it seems that guests will arrive at the same time, so for 100 guests, Alex may even set-
up a second bar that could potentially increase the number of partially full bottles. (To reduce the
number of opened bottles, Alex could close the second bar after 40 minutes and transfer the
partially full bottles to the main bar.)

PER PERSON PLAN

100*$14 = $1,400
Max should recommend this plan.

REFERENCE
Harmon, J.(n/d). How to cut liquor costs. Convene, F&B, Chapter 10, Retrieved December 5, 2011 from
http://www.experientinc.net/solution/publications/convene/Conferon.chap.10.pdf

2. Please take a closer look at Table 6 (Beaurivage Hotel - Banquets Bar Control Form).
Assume that the Royal Hotel is using two types of hosted bar plans:
Per Drink Plan:
A set price of $6.25 is charged for all liquor types. Liquors Pouring Size: 1.5 ounces
A set price of $9.00 is charged for wine and champagne. Wine & Champagne Serving Size: 5
ounces.
Beers: $6.25 per bottle
Sodas: A set price of $3.25 is charged for sodas
Per Bottle Plan:
A set price of $120 is charged for each Liquor bottle opened.
A set price of $39.00 is charged for each Wine and House Champagne bottle opened.
Beers: $6.25 per Bottle
Sodas: A Set Price of $3.25 is charged for Sodas
Note that free mixers for cocktails were provided by the hotel, which are not included in the
inventory.
Based on the information provided, calculate the amount that should be billed to the customer by
using the two types of plans. (In real life cases, tax, gratuities and labor charges may also apply.)
Please note that at the Beaurivage Hotel, for calculating banquets beverage charges, the following
rounding rule is applied: As you assess consumption, # of drinks and amount to be billed for each
beverage types, in each step perform the calculation and round fractions always to one decimal
place.
Students beverage invoices may slightly vary. The following information should be included:
DESCRIPTION CONSUMED PER UNIT AMOUNT TO BE PER UNIT AMOUNT
Bt. DRINK PRICE BILLED BOTTLE PRICE TO BE
(ml) (ounces) PLAN $ $ PLAN $ BILLED
(Number of (Number of $
Drinks) Bottles)
LIQUORS Pouring
(1,000 ml = Size: 1.5 oz.
33.8 ounces)
Beefeaters Gin 9.5 (9,500)(321.1) 321.1/1.5= $6.25 214.1*6.25=1,338.10 10 $120.00 1,200.00

9
 214.1
Smirnoff Vodka 8.7 294.1/1.5= $6.25 196.1*6.25=1225.60 9 $120.00 1,080.00
(8,700)(294.1) 196.1
Dewars Scotch 1.2 40.6/1.5= $6.25 27.1*6.25=169.40 2 $120.00 240.00
(1,200)(40.6) 27.1
Makers Mark 3.5 118.3/1.5= $6.25 78.9*6.25=493.10 4 $120.00 480.00
Bourbon (3,500)(118.3) 78.9
Bacardi Rum 0.1 3.4/1.5= $6.25 2.3*6.25=14.40 1 $120.00 120.00
(100)(3.4) 2.3
WINES Pouring
(750 ml = Size: 5oz.
25.3 ounces) (Wine/
Champagne)
Chardonnay 20 506/5= $9.00 101.2*9.00=910.80 20 $39.00 780.00
(15,000)(506) 101.2
Pinot Grigio 26.2 662.9/5= $9.00 132.6*9= 1,193.40 27 $39.00 1,053.00
(19,650)(662.9) 132.6
Merlot 28 708.4/5= $9.00 141.7*9.00=1,275.30 28 $39.00 1,092.00
(21,000)(708.4) 141.7
Pinot Noir 10 253/5= $9.00 50.6*9.00=455.40 10 $39.00 390.00
(7,500)(253) 50.6
House Champagne 47.8 1,209.3/5= $9.00 241.9*9.00=2,177.10 48 $39.00 1,872.00
(35,850)(1,209.3) 241.9
BEERS (Bt.) 78 78 $6.25 78*6.25=487.50 78 $6.25 487.50
SODAS (Bt.) 5 5 $3.25 5*3.25=16.30 5 $3.25 16.30
TOTAL 9,756.40 8,810.80

MULTIPLE-CHOICE QUESTIONS
1-10 EASY
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1. According to our module this is pre-con:
A. On-call employees are required to contact managers weekly.
B. Before each event, banquet cashiers secure their cash bank.
C. This is the pre-shift meeting with guest contact employees.
D. The first mail contact with the bride and groom.
E. This meeting establishes initial rapport with function organizers/hosts.

2. This is how the banquet houseperson is described in our module:

A. This person is the link between the client and catering.
B. Assists the bartender with house drinks.
C. They are escorting guests of honor to their table.
D. Sets up and breaks down function rooms.
E. The supervisor is responsible for in-house functions.

3. According to our module call time is:

A. The arrival time of senior employees.
B. All function rooms should be set-up by this time.
C. The time of the courtesy call placed by the manager.
D. The scheduled arrival of guests.
E. Banquet staff reporting time.

4. Which of the following is CORRECT regarding butler service?

A) The tray is placed onto a tray stand by the server.
B) The food is arranged on plates by the kitchen.
C) Platters are presented to guests from their left.
D) The server is moving clockwise.
E) This service is a version of American service.

5. Which of the following is NOT true regarding the Sweep method?

A. The table delivery sequence can be determined in advance.
B. Servers are clearing and re-serving guests immediately as they finish the previous course.
C. The entire banquet room will become one section.
D. The banquet captain should remain in the banquet room during service.
E. Ladies may be served before gentlemen.

6. Which of the following is NOT true regarding silver service?

A) Silver service is also called Russian service.
B) The server is moving clockwise around the table.
C) Portions are typically arranged on silver platters.
D) Hot plates are placed in front of guests.
E) Many establishments are serving soups tableside.

7. Which of the following is NOT true regarding synchronized service?

A) Guests are served in batches.
B) On server is assigned for every single, two or three guests.
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C) Tables are served simultaneously.
D) Servers may wear white gloves.
E) The server is moving counter-clockwise around the table.

8. Which of the following is NOT true regarding double-sided buffets?

A. They can also be called 180 degree buffets.
B. These buffets are used for larger parties.
C. The center piece of the buffet is to be placed on height.
D. A large salad bowl may be centrally placed with two serving tongs.
E. The placement of food items are mirrored on the buffet.

9. Which of the following is NOT true regarding banquet service etiquette?

A. Servers should not carry more than three plates.
B. When clearing tables, servers should go around the table clockwise.
C. Soiled dishes are removed from the left.
D. Servers should move clockwise when serving plates.
E. All beverage items must be served from the right of the guest.

10. Which of the following is NOT true regarding liquor plans?

A. In a cash bar, guests pay for their own drinks.
B. The per person plan includes a limited beverage selection.
C. A detailed inventory is required in case the by the bottle plan is used.
D. Host bars are also called open bars.
E. In the by the drink plan, portion size is determined.

11-20 DIFFICULT

11. Which of the following is NOT true regarding single-sided lunch buffets?
A. Potato and vegetables are placed immediately after proteins.
B. These buffets are used for smaller parties.
C. Desserts are typically placed on a separate table.
D. Soup is placed at the end of the buffet.
E. They are typically placed along the wall.

12. Which of the following is NOT CORRECT regarding service lassiette cloche?
A. This is an upgraded version of American/plate service.
B. The plate is covered with a silver dome.
C. Split entre service in French.
D. This technique creates a visually pleasing presentation.
E. Servers move clockwise.

13. Which of the following is NOT true regarding the by the bottle type of bar arrangement?
A. Beverages are paid by the host.
B. Guests pay based on the consumed quantity in each bottle.

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C. This is a type of liquor plan.
D. There are two other types of host bar arrangements.
E. There is a negotiated bottle price per liquor type.

14. A table of twelve is served by two table stewards. They are assigned to serve bread from silver
platters in a synchronized manner. According to guests position numbers, they should be served in
this order:
A. [1, 7] [2, 8] [3, 9] [4, 10] [5, 11] [6, 12]
B. [12, 6] [1, 7] [2, 8] 3, 9] [4, 10] [5, 12]
C. [12, 1] [2, 3] [4, 5] [6, 7] [8, 9] [10. 11]
D. [11, 10] [9, 8] [7, 6] 5, 4] [3, 2] [1, 12]
E. [12, 6] [11, 5] [10, 4] [9, 3] [8, 2] [7, 1]

15. A table of twelve is served by a four member team. If synchronized

service is used, according to guests position numbers, they should be served in this order:
A. [12, 6, 3, 9] [1, 7, 4, 10] 2, 8, 5, 11]
B. [1,3,5] [7,9, 11] [2,4,6,] [8,10,12]
C. [1,4,7,10] [2, 5, 8, 11] [3, 6, 9, 12]
D. [1,2,3] [4,5,6] [7,8,9] [10,11,12]
E. [12,9,6,3] 11,8,5,2,] [10,7,4,1]

16. A table of ten is served by a five-member team. If synchronized service is used, according to
guests position numbers, they should be served in this order:

A. [10, 8, 6, 4, 2] [9, 7, 5, 3, 1]
B. [1, 6] [3, 9] [2, 7] [4, 8] [5, 10]
C. [1, 3, 5, 7, 9] [2, 4, 6, 8, 10]
D. [10, 5] [8, 4] [7, 2] [9, 3] [6, 1]
E. [1, 2, 3, 4, 5] [6, 7, 8, 9, 10]

The next two questions pertain to the following scenario:

Based on the consumption recorded below, what is the amount that should be billed to the customer
by using two types of liquor plans? Assume that their pouring size is 1.5 ounces. As you assess
consumption, (# of drinks and amount to be billed), in each step perform the calculation and round
fractions always to one decimal place.
LIQUOR
Scotch Whisky (1,000 ml = 33.8 ounces)
Price per shot: $6.25
Bottle Price: $120.00

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CONSUMPTION (estimated to the nearest tenth)
1.2. Bottles

17. PER DRINK PLAN (Choose the best answer)

A. $128.00
B. $169.40
C. $192.00
D. $253.80
E. $779.50

18. PER BOTTLE PLAN (Choose the best answer)

A. $120.00
B. $128.00
C. $240.00
D. $487.20
E. $600.00

The next two questions pertain to the following scenario:

Based on the consumption recorded below, what is the amount that should be billed to the customer
by using two types of liquor plans? Assume that their pouring size is 5 ounces.
As you assess consumption, (# of drinks and amount to be billed), in each step perform the
calculation and round fractions always to one decimal place.
WINE
Shiraz (750 ml = 25.3 ounces)
Glass price: $9.00
Bottle Price: $39.00
CONSUMPTION (estimated to the nearest tenth)
26.2 Bottles

19. PER DRINK PLAN (Choose the best answer)

A. $132.60
B. $218.30
C. $253.80
D. $1,193.40
E. $3,930.00

20. PER BOTTLE PLAN (Choose the best answer)

A. 503.80
B. $1,021.80
C. $1,014
D. 1,053.00
E. $1,170.00

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HOTEL BANQUET MANAGEMENT TEACHING NOTES PART 2
REAL PEOPLE
STUDENTS PACKAGE PAGE 1 OF 14
IMPORTANT INFORMATION
BANQUET EVENT ORDERS:
Banquet event order (BEO) is a contract that is completed by the Catering and Conference Services
department with the organizer of the group that book events at the hotel. The BEO is generated in a computer
system and is distributed to all departments in the hotel to communicate the guest requirements for a specific
function. The BEO provides all of the information in a contract form that the guest signs off on. The banquet
departments job is to ensure that the BEO/contract is completed in full. The BEO provides the banquet
managers with all pertinent information including:
1. Date of event
2. Start time of event
3. Exp: Initial number of guests in attendance, provided by client to hotel
4. Gtd: Guarantee number of guests in attendance (provided no later than 72 hrs prior to start time
of function)
5. Menu choice
6. Price per guest
7. Beverage offerings
8. Set up notes
9. Audio visual components
10. Timelines for event
11. Special requirements and additional information
The BEO is the basis for which the schedule is completed upon. The information provided on the BEO gives
the banquet manager the start time of the function which dictates the start time of the servers (2 hrs for B,L,D
and 1.5 hrs for R). The guaranteed number of guests dictates the correct number of servers per ratio
guidelines. The menu type allows the banquet manager to know which guest to server ration to use (i.e.
plated or buffet style function).

ROTATION CONCEPT ADDITIONAL INFORMATION:

Mr. Brad Scissons has kindly provided the following explanation to clarify: Think of the rotation as a big
clock on the wall with 25 numbers and the stop is the big hand on the clock and first out for B,L,R,D is
the small hand on the clock. The small hand will always be one number ahead of the big hand. As an
example if 113 was the last server to work a lunch then 113 is the stop, or big hand, and 114 is first out
for the next lunch and the small hand.

STAFFING GUIDELINES
Please utilize the following information and adhere to the following guidelines when scheduling the staff for
Monday and Tuesday.
Meal Periods
Breakfast 12:00 a.m. 10:29 a.m.
Lunch 10:30 a.m. 2:59 p.m.
Dinner 3:30 p.m. 11:59 p.m.
Reception 3:00 p.m. 1:00 a.m.

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STUDENTS PACKAGE PAGE 2 OF 15

Server to Guest Ratios by Dining Period

Breakfast Buffet 1 to 30
Plated 1 to 15
Lunch Buffet 1 to 30
Plated 1 to 15
Dinner Buffet 1 to 30
Plated 1 to 10
Reception* 1 to 50
Additional Staffing Guidelines
A server can work all meal periods and split shifts.
If beverages are passed on a reception then add one additional server to the function, regardless of
the size of the function.
When calculating your server ratios please note you don't round your numbers. As soon as you
require an additional server, even if only due to one additional guest, that server is added. For example: on a
reception if you have 150 guests you would get 3 servers (1 server to 50 guests), if you have 151 guests you
would get 4 servers.

Server Set-Up Times by Function

Buffet Functions 2 hours
Plated Functions 2 hours
Reception Functions 1.5 hours
Server List
101 Server #1 106 Server #6 111 Server #11 116 Server #16 121 Server #21
102 Server #2 107 Server #7 112 Server #12 117 Server #17 122 Server #22
103 Server #3 108 Server #8 113 Server #13 118 Server #18 123 Server #23
104 Server #4 109 Server #9 114 Server #14 119 Server #19 124 Server #24
105 Server #5 110 Server #10 115 Server #15 120 Server #20 125 Server #25

Day-Off Requests
Monday Servers 102, 104, 111, 114
Tuesday Server 118

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STUDENTS PACKAGE PAGE 3 OF 14

Banquet Event Order 1

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Monday, May 12, 2014

Time Room Function Set-Up Exp/Gtd Event ID
08:00 AM- Oval Room Breakfast Buffet Rounds of 10 212/212 1508906
09:00AM

Food
Plaza Breakfast Buffet @ $46.00 per Person
Event ID 1508906

Beverages Served Tableside

Apple Juice
Cranberry Juice
Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas
Croissants, Danish Pastries, and Assorted Bagels, Sweet Butter, Marmalade, Preserves, and Cheese

Assorted Individual Cereals with Whole and Skim Milk

Sliced Seasonal Fruits and Berries
Individual Yogurt with Fresh Mix-Ins to Include: Fresh Berries, Walnuts, and Honey

Scrambled Eggs
Eggs Benedict

Rasher of Bacon
Home Fried Potatoes

Setup
60 Rounds
set for 10
White House Linen with Gold
Skirting

Organization Director of Catering

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STUDENTS PACKAGE PAGE 4 OF 14

Banquet Event Order 2

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Monday, May 12, 2014

Time Room Function Set-Up Exp/Gtd Event ID
12:00 PM 01:00 Oval Room Lunch Plated Rounds of 10 212/212 1508907
PM

Food
Plated Luncheon @ $68.00 per Person
Event ID 1508907

FIRST COURSE
Gazpacho with Diced Avocado and Lime

SECOND COURSE
Grilled Chicken, Angel Hair Pasta with Rock Shrimp, Tomato Garlic Herb Sauce

Chefs Choice of Starch

French Rolls and Sweet Butter

THIRD COURSE
Individual Boston Cream Pie
Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas

Setup
60 Rounds
set for 10
White House Linen with Gold
Skirting

Organization Director of Catering

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STUDENTS PACKAGE PAGE 5 OF 14

Banquet Event Order 3

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Monday, May 12, 2014

Time Room Function Set-Up Exp/Gtd Event ID
06:00 PM 07:00 Venetian Reception Light Cocktails 212/212 1508909
PM Room

Food
Butler Passed Hors Doeuvres @ $17.00 per Person
Event ID 1508909

Truffled Macaroni and Cheese Tart

Cheddar Crisp Garnish
Southwest Chicken Kabob
Mango and Ancho Chile Glaze
Lobster and Avocado Crostini

Setup
Scattered High & Low
Cocktail Tables
White House Linen with Gold
Skirting
Votive Candles

Organization Director of Catering

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STUDENTS PACKAGE PAGE 6 OF 14

Banquet Event Order 4

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Monday, May 12, 2014

Time Room Function Set-Up Exp/Gtd Event ID
07:00 PM- Oval Room Dinner Buffet Rounds of 10 212/212 1508908
10:00PM

Food
New England Clam Bake Dinner @ $140.00 per Person
Event ID 1508908

New England Clam Chowder Served Tableside

Steamed Little Neck Clams
Waldorf Salad
Red and Green Cabbage Slaw
Sweet Potato Salad with Red and White Endives

Steamed Lobsters (One per Person), Melted Butter, Lemon Wedges

Barbeque Glazed Chicken Breast
New England Style Baked Beans
Corn on the Cob
Steamed Red Bliss Potatoes with Lemon, Butter, and Parsley
Cornbread and Buttermilk Biscuits

Boston Cream Pie

Mixed Berry Tart with Whipped Cream
Strawberry Cheesecake

Setup
60 Rounds
set for 10
White House Linen with Gold
Skirting

Organization Director of Catering

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STUDENTS PACKAGE PAGE 7 OF 14

Banquet Event Order 5

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Tuesday, May 13, 2014

Time Room Function Set-Up Exp/Gtd Event ID
08:00 AM-09:00 Oval Room Breakfast Rounds of 10 231/231 1508910
AM Plated

Food
Plated Breakfast @ $27.00 per Person
Event ID 1508910

APPETIZER
Sliced Seasonal Fruits and Berries
Breakfast Pastries

ENTRE
Brioche French Toast with Warm Coconut Syrup

Home Fried Potatoes

Turkey Bacon

Cranberry Juice
Orange Juice

Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas

Setup
60 Rounds
set for 10
White House Linen with Gold
Skirting

Organization Director of Catering

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STUDENTS PACKAGE PAGE 8 OF 14

Banquet Event Order 6

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Tuesday, May 13, 2014

Time Room Function Set-Up Exp/Gtd Event ID
12:00 PM-01:00 Oval Room Lunch Rounds of 10 231/231 1508911
PM Buffet

Food
Little Italy @ $65.00 per Person
Event ID 1508911

Minestrone Soup Served Tableside

Sliced Tomato and Mozzarella Salad
Italian Pasta Salad
Prosciutto and Melon Platter
Romaine and Radicchio with Balsamic Vinaigrette and Gorgonzola Cheese

Chicken Saltimbocca with Sage Demi-Glace

Herb Roasted Cod with Tomato Basil Bruschetta Topping
Gemelli Pasta with Sauted Artichokes, Garlic, Peppers, Onions, and Fennel
Seasonal Vegetables

Focaccia Bread

Assorted Fresh Mini Cannoli, Macaroons, and Biscotti

Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas

Setup
60 Rounds
set for 10
White House Linen with Gold
Skirting

Organization Director of Catering

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STUDENTS PACKAGE PAGE 9 OF 14

Banquet Event Order 7

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Tuesday, May 13, 2014

Time Room Function Set-Up Exp/Gtd Event ID
06:00 PM-07:00 St. James VIP Reception Cocktails 100/100 1508914
PM Room

Food
Antipasto Display @ $16.00 per Person
Event ID 1508914

Salami, Pepperoni, Prosciutto, Olives, Artichoke Hearts, Pepperoncinis, Roasted Peppers, Mozzarella
and Provolone
Roasted Tomatoes, Stuffed Cherry Peppers
Served with Parmesan Crostini, Thin Crispy Bread Sticks, Olive Oil, and Balsamic Vinegar

Setup
Scattered High & Low
Cocktail Tables
White House Linen with Gold
Skirting
Votive Candles

Organization Director of Catering

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STUDENTS PACKAGE PAGE 10 OF 14

Banquet Event Order 8

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Tuesday, May 13, 2014

Time Room Function Set-Up Exp/Gtd Event ID
06:00 PM-07:00 Venetian Reception Light Cocktails 131/131 1508912
PM Room

Food
Domestic and Imported Cheeses @ $15.00 per Person
Event ID 1508912

Imported and Domestic Cheese, Grapes, Dried Fruits, Crackers, and Sliced French Baguettes

Setup
Scattered High & Low
Cocktail Tables
White House Linen with Gold
Skirting
Votive Candles

Organization Director of Catering

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STUDENTS PACKAGE PAGE 11 OF 14

Banquet Event Order 9

Account Name: Block ID:

Contact Name: Represented by:
Address: Booking Name:
Telephone: Catering Manager:
Fax: Post As:

Tuesday, May 13, 2014

Time Room Function Set-Up Exp/Gtd Event ID
07:00 PM-10:00 Oval Room Dinner Rounds of 10 231/231 1508913
PM Plated

Food
Plated Dinner @ $110.00 per Person
Event ID 1508913

FIRST COURSE
Heirloom Tomatoes, Crumbled Gorgonzola, Corn, and Couscous Salad, Fresh Herb Olive Oil

SECOND COURSE
Arugula, Frisee with Grilled Pears and Pancetta, Crumbled Gorgonzola, Honey Champagne Vinaigrette
Assorted Artisan Rolls, Individual Butter Rosettes Served on a Lemon Leaf

THIRD COURSE
Lemon Sorbet served in a martini glass

FOURTH COURSE
Bleu Cheese and Roasted Walnut Crusted Filet, Zinfandel Cream Sauce
Seasonal Vegetables and Starch

FIFTH COURSE
Raspberry Cheesecake with Toasted Macaroon Cookie Base
Freshly Brewed Coffee, Decaffeinated Coffee, and Assorted Teas

Setup
60 Rounds
set for 10
White House Linen with Gold
Skirting

Organization Director of Catering

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STUDENTS PACKAGE PAGE 12 OF 14

Scheduling Sheet
Date: Sunday, May 11, 2014

Time Room Staff Function

B
4:30 am Commonwealth (2) 115, 116 Breakfast Buffet
5:00 am Forum (1) 117 Breakfast
Plated

L
10:00 am Back Bay (3) 101, 103, 104 Lunch Plated
10:30 am Copley (1) 105 Lunch Buffet

R
4:30 pm Ballroom Foyer (4) 110, 111, 112, 113 Reception
5:00 pm Oval (3) 115, 116, 117 Reception

D
5:00 pm Ballroom (16) 107, 108, 109, Dinner Plated
110,
111, 112, 113, 118,
119,
120, 121, 122, 123,
124,
125, 101

Breakfast Lunch Reception Dinner

118 * 106 * 118 * 102 *

Off: 102, 106, 114

Date: Sunday, May 11, 2014
* These servers will start the next day shift for B, L, R, D.

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STUDENTS PACKAGE PAGE 13 OF 14

Scheduling Sheet
Date: Monday, May 12, 2014

Time Room Staff Function

B

Breakfast Lunch Reception Dinner

Off:
Date:

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STUDENTS PACKAGE PAGE 14 OF 14

Scheduling Sheet
Date: Tuesday, May 13, 2014

Time Room Staff Function

B

Breakfast Lunch Reception Dinner

Off:
Date:

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REAL PEOPLE - INSTRUCTORS NOTES PAGE 1 OF 2

PURPOSE:

Utilizing the information provided, students are tasked with creating two days of schedules for
the banquet department in a hotel. It is essential that students read and understand all of the
guidelines and rules to find the correct answer.

Scheduling Sheet
Date: Monday, May 12, 2014 Answer Key

Time Room Staff Function

B
6:00 am Oval (8) 118, 119, 120, 121, Breakfast
Buffet
122, 123, 124, 125

L
10:00 am Oval (15) 106, 107, 108, 109, Lunch Plated
110, 112, 113, 115, 116,
117, 118, 119, 120, 121
122

R
4:30 pm Venetian (5) 118, 119, 120, 121, Reception
122

D
5:00 pm Oval (8) 103, 105, 106, 107 Dinner Buffet
108, 109, 110, 112

Breakfast Lunch Reception Dinner

101 * 123 * 123 * 113 *

Off: 102, 104, 111, 114

Date: Monday, May 12, 2014
* These servers will start the next day shift for B, L, R, D.

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REAL PEOPLE - INSTRUCTORS NOTES PAGE 2 OF 2

Scheduling Sheet
Date: Tuesday, May 13, 2014 Answer Key

Time Room Staff Function

B
6:00 am Oval (16) 101, 102, 103, Breakfast
104, Plated
105, 106, 107, 108,
109,
110, 111, 112, 113,
114,
115, 116

L
10:00 am Oval (8) 123, 124, 125, 101, Lunch Buffet
102, 103, 104, 105

R
4:30 pm St. James (VIP) (2) 123, 124 Reception
4:30 pm Venetian (3) 125, 101, 102 Reception

D
5:00 pm Oval (24) 113, 114, 115, 116 Dinner Plated
117, 119, 120, 121, 122
123, 124, 125, 101, 102
103, 104, 105, 106, 107
108, 109, 110, 111, 112

Breakfast Lunch Reception Dinner

117 * 106 * 103 * 113 *

Off: 118
Date: Tuesday, May 13, 2014
* These servers will start the next day shift for B, L, R, D.

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