Yire fabre banqueting

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  • 1. Banqueting andBanqueting andcateringcateringSan Ignacio CollegeSan Ignacio College Chapter OneChapter One The World of CateringThe World of Catering
  • 2. Who doesnWho doesnt like to eatt like to eatand drink?and drink? When you plan a meeting, you want theWhen you plan a meeting, you want thefood and beverages to be tasty andfood and beverages to be tasty andabundant.abundant. You want your attendees to leave feelingYou want your attendees to leave feelingpleased that they were at the event.pleased that they were at the event.
  • 3. Banquets and receptionsBanquets and receptionsare both social andare both social andbusiness eventsbusiness events People love to socialize and network.People love to socialize and network. All aspects of a catered function areAll aspects of a catered function areimportant.important. The quality of food, beverage, andThe quality of food, beverage, andservice makes one of the deepest andservice makes one of the deepest andmost lasting impressions on meetingmost lasting impressions on meetingattendees.attendees.
  • 4. BanquetingBanqueting Groups generally prefer professionallyGroups generally prefer professionallyprepared and served food andprepared and served food andbeverages.beverages. This allows hosts to concentrate solelyThis allows hosts to concentrate solelyon their personal, social, and businesson their personal, social, and businessactivities while also enjoying the events.activities while also enjoying the events. And they can leave the clean up toAnd they can leave the clean up tosomeone else.someone else.
  • 5. Business CateringBusiness Catering association conventions and meetingsassociation conventions and meetings civic meetingscivic meetings corporate sales or stockholder meetingscorporate sales or stockholder meetings recognition banquetsrecognition banquets product launchesproduct launches educational training sessionseducational training sessions seller-buyer entertainingseller-buyer entertaining service awards banquetsservice awards banquets hospitality suiteshospitality suites
  • 6. Caterers come in allCaterers come in allsizes and shapes.sizes and shapes. There are caterers who can provideThere are caterers who can provideJapanese, Italian, French, Chinese,Japanese, Italian, French, Chinese,American, Southwest, and Seafood.American, Southwest, and Seafood. There are picnic caterers, kosherThere are picnic caterers, koshercaterers, and barbecue caterers.caterers, and barbecue caterers. Your options are endless.Your options are endless.
  • 7. Types of CateringTypes of CateringVenuesVenues independent banquetindependent banquethallshalls civic auditoriumscivic auditoriums stadiums, arenasstadiums, arenas ethnic social clubsethnic social clubs fraternal organizationsfraternal organizations womenwomens clubss clubs private city or countryprivate city or countryclubs, athletic clubsclubs, athletic clubs hospitalshospitals universities, librariesuniversities, libraries executive dining roomsexecutive dining roomsin office buildings orin office buildings orcorporate headquarterscorporate headquarters houses of worshiphouses of worship recreation rooms in largerecreation rooms in largehousing complexeshousing complexes parksparks museums, aquariumsmuseums, aquariums restaurants with privaterestaurants with privatedining roomsdining rooms
  • 8. Some facilities are more competitiveSome facilities are more competitivethan hotels or conference centers, withthan hotels or conference centers, withmore flexible price structures due tomore flexible price structures due tolower overhead expenses.lower overhead expenses. Public facilities are tax-exempt.Public facilities are tax-exempt. Some facilities provide their ownSome facilities provide their owncatering in-house; others are leased tocatering in-house; others are leased toand operated by contract foodserviceand operated by contract foodservicecompanies that have exclusivecompanies that have exclusivecontracts.contracts. Some will rent their facilities to off-Some will rent their facilities to off-premise caterers.premise caterers.
  • 9. Many meeting plannersMany meeting plannersdo not simply purchase ado not simply purchase amealmeal They buy fantasy, fun, service,They buy fantasy, fun, service,ambience, entertainment, and memories.ambience, entertainment, and memories. Buying food and beverage is only oneBuying food and beverage is only onecomponent of the fun and fantasy.component of the fun and fantasy.
  • 10. Catering is aCatering is aconsumer-drivenconsumer-drivenmarketmarket Stimulated by clients who demand exceptionalStimulated by clients who demand exceptionalquality and excellent value for a reasonablequality and excellent value for a reasonableprice.price. Value is determined by the buyer, not theValue is determined by the buyer, not theseller.seller. BuyersBuyers perceptions are sellers realities. perceptions are sellers realities. The impression meeting planners have of aThe impression meeting planners have of apropertypropertys catering ability is their reality, ands catering ability is their reality, andwill influence their buying decisions.will influence their buying decisions.
  • 11. Most meeting plannersMost meeting plannerswill comparison shopwill comparison shop They make the best choice when theyThey make the best choice when theyperceive a facility is reliable, consistent,perceive a facility is reliable, consistent,creative, and can execute the bestcreative, and can execute the bestquality event consistent with what theyquality event consistent with what theyare able to pay.are able to pay.
  • 12. The caterer must be ableThe caterer must be ableto take a meetingto take a meetingplanners vision of theplanners vision of thefunction (needs, wishes,function (needs, wishes,purpose of the function,purpose of the function,and budget) and developand budget) and developan event that can bean event that can bedelivered effectively anddelivered effectively andefficiently.efficiently.
  • 13. Catering staffCatering staff Director of catering (DOC)Director of catering (DOC) Assistant catering directorAssistant catering director Catering managerCatering manager Catering sales managerCatering sales manager(CSM)(CSM) Catering sales representativeCatering sales representative Convention/conferenceConvention/conferenceservice managerservice manager Banquet managerBanquet manager Banquet setup managerBanquet setup manager Assistant banquet managerAssistant banquet manager SchedulerScheduler Maitre dMaitre d hotel hotel CaptainCaptain ServerServer Busperson (busser)Busperson (busser) Food handlerFood handler BartenderBartender BarbackBarback SommelierSommelier HousemanHouseman AttendantAttendant Clerical personClerical person EngineerEngineer CashierCashier Ticket takerTicket taker SecuritySecurity Room service managerRoom service manager
  • 14. Banquet and cateringBanquet and cateringoperationsoperations
  • 15. WHY DO WE LIKE TOWHY DO WE LIKE TOSELL BANQUETSSELL BANQUETS Very profitableVery profitablebusinessbusiness Every event allowsEvery event allowsfor flexibility in pricingfor flexibility in pricing Food cost are lowerFood cost are lowerdue to volumedue to volume Beverage cost easierBeverage cost easierto controlto controlLabor cost are lowerLabor cost are lowerAdditional incomeAdditional incomegeneratorgenerator(flower,bakeries,photog(flower,bakeries,photographer.rapher.
  • 16. WHY? CONTWHY? CONTDD Celebrate events; sell more expensive & moreCelebrate events; sell more expensive & moreprofitable menu itemsprofitable menu items Number of guests known; greater productionNumber of guests known; greater productioncontrolscontrols Sell bar service (See TYPES a little later on)Sell bar service (See TYPES a l