Banquets- BEO indepth notes
The intricacies of the day-today
life of a catering professional are numerous. New challenges and opportunities arise each day, which
allow those involved in catering to learn and grow. These learning opportunities abound in all disciplines
of catering, both in facility and outside catering. Learning applies to all facets of the job, not just planning
and selling. To varying degrees, all catering operations mandate a certain level of operational
responsibility from each person. The term used broadly to describe the duties and responsibilities that
catering staff can incur because of a function is operations.
Catering operations is the set of functions/roles/duties a caterer may engage in before, during, and after a
function. The daily responsibilities of generating leads, managing the leads, and coordinating bookings
are all operational. Communication, networking, and management are all crucial components of the
caterer’s operational skills.
Catering operations is a phrase that is also used to describe the inter-departmental relationships a caterer
must build. A catering professional must be able to rely on other facility departments or on others outside
the organization to deliver on the commitments made on everyone’s behalf. These issues and
responsibilities must be communicated. This type of communication is internal.
It outlines what a catering or convention service manager may engage in to secure a sale and bring a
program to fruition, called operational tools and documents.
OPERATIONAL TOOLS AND DOCUMENTS
The operational responsibilities of a caterer do not end with the sale. Because during qualification
booking most of an organization’s function details were uncovered, the total facility impact of a catering
salesperson can be extensive. A typical facility booking impacts many different departments.
What would happen if everything committed with a client (e.g., function space, dinner prices) stopped?
What would happen if no one besides the salesperson knew about a booking? Clearly, there would be
serious problems.
All catering professionals must use the systems at their facilities to communicate the goals and objectives
of a client to the proper operational departments. Caterers must pay as much attention to this aspect of
written communication as they do to their client letters. Omitting operational details can seriously affect
the outcome of any group function. There is no such thing as too much information when it comes to
internal communication. The more people who know what is going on, the better.
Departments rely on the message from the catering office to understand their roles in the success of a
function. The documents used to transmit this message fall under the heading of “internal catering
communication.”
Except for meetings managers, who handle both the sales and catering aspects of small groups in hotels,
catering salespeople usually create all the documents. Depending on the deployment scenario, facilities
require salespeople to have different levels of responsibility in transmitting internal operations
documents. It is important for all catering professionals, whether they create the documents or not, to be
able to read and interpret these documents to ensure their messages are being properly transmitted.
BANQUET EVENT ORDERS
The banquet event order, sometimes called the BEO, banquet prospectus, or catering event sheet, is an
important document in that it deals with all nonsleeping room needs of an organization. It is a
fundamental document that communicates to the internal departments of a facility the details of any
function. Outside caterers use some form of a BEO to communicate their needs to the kitchen and setup
personnel. Every aspect of a function, from the name of the group to its meal choices, times of the day and
prices must be detailed to ensure that what the catering salesperson and the client have agreed upon is
communicated.
The BEO format differs from operation to operation. The function can also differ. In most cases, the BEO
serves as a contract, thereby becoming an internal and external form of communication. In these cases,
the client’s signature is required on the BEO as a confirmation of details. Other operations use separate
catering contracts, or letters of intent, to confirm programs.
The BEO should be completed in ample time for internal departments to prepare. Departments must
allow enough time for the kitchen to purchase all the food and pose any menu questions or suggestions.
The banquet floor managers must schedule appropriate staff. Early BEO completion can help avoid
double-booking of function rooms and even allow all the catering/convention service managers time to
move rooms for efficiency. As a general rule, BEOs should be completed at least 3 weeks before the
function.
When the BEO is completed, it is ready for distribution to the appropriate operational departments. These
departments can include:
* Kitchen/executive chef
* Banquet manager/captains
* A/V staff
* Accounting/credit manager
* Director of food and beverage/director of catering
* Purchasing
* Stewarding
* Engineering
A master copy of the BEO should be distributed to a central file in the catering office that is broken down
by day so that any interested party can get an “at a glance” view of upcoming functions.
Every operation that uses a BEO for internal communication uses some type of daily review meeting to
discuss upcoming BEOs. Some combination of representatives from departments on the distribution list
and the catering/convention service managers responsible for the upcoming BEOs meet to review the
BEOs and address any possible challenges. These staff often review the BEOs for the following 2 days,
with Fridays covering 3 days. This means that most BEOs are reviewed twice, allowing for scrutiny of all
details.
Figure 8-2 shows a sample BEO and highlights the areas all catering personnel should know.
The sample BEO on the following pages shows a fictitious Valentine’s Day dance. The layout and order of
the topics may differ from catering operation to operation, but the same fundamental details will be
included on all.
FIGURE 8-2
Sample banquet
event order
XYZ Hotel and Towers
Banquet Event Order
BEO 1234 SALES FILE NA555
DATE SUBMITTED: 12/5/98 CONV. SERV. FILE 1232
CATERING FILE 0001
PAGE 1 of 2
FUNCTION DAY/DATE: Sunday, February 14, 1999
ORGANIZATION:Gotham City Valentine Couples Group
POST AS: Valentine’s Day Dance
BILLING ADDRESS: 123 Lovers Lane, Gotham City, NY 01234
BOOKING CONTACT: Ms. Jane Doe
ON-SITE CONTACT(S): Mr. John Q. Public
PHONE: (202) 555-1521
FAX: (202) 555-1522
SALES MANAGER: Mike Smith CONVENTION SERVICE MANAGER: Andrew Jones
CATERING MANAGER: Janet Hill
ATTENDEES EXPECTED: 275 GUARANTEED: 290 SET NUMBER 305
FUNCTION TIMEFUNCTION ROOM
3:00 P.M.-6:00 P.M. Room Setup Ballroom
6:30 P.M.-7:30 P.M. ReceptionBallroom Foyer
7:30 P.M.-12 midnightDanceBallroom
3:00 P.M.Room Setup Ballroom
No Food or Beverage Needed
6:30 P.M.3 Host Bars *Ballroom Foyer
House Brand Liquor @ $3.00 ++ per serving
Premium Brand Liquor @ $4.00 ++ per serving
Top-Shelf Liquor @ $5.00 ++ per serving
House White/Red Wine @ $2.50 ++ per serving
Premium and Imported Beer @ $4.50 ++ per bottle
Assorted Soft Drinks @ $2.00 ++ per serving
* Bartender fee of $35.00 + assessed per bar, should sales not
exceed $300.00
International and Domestic Cheese Display
Garnished with Fresh Fruit and Served with Assorted Crackers
@ $4.50 ++ per person
“Sweetheart” Dessert Station to Include:
Mini Raspberry Cheesecake, Chocolate-Dipped Strawberries
Assorted Valentine Candies
Heart-Shaped Cookies with Red, White, and Pink Icing
Freshly Brewed Coffee, Decaffeinated Coffee, and Tea Service
@ $10.00 ++ per person
7:30 P.M.Valentine Dance Ballroom
No Food or Beverage Needed
Note to Banquet Please note the theme for this evening is
Captain: Valentine’s Day. All appropriate decorations
should include red and white colors.
Note to Banquet Please ensure food items are replenished
Kitchen: continually.
Reception Setup: Cocktail Lounge-Style Seating
Skirted Buffet Tables
3 Banquet Bars with Bar Backs
Valentine-Themed Decorations and Props
Dance Setup: Skirted Disc Jockey Table in Center/Front
of Room Dance Floor
Decorations/ Additional Decorations Supplied by Client
Special Arrangements:Disc Jockey Provided by Client
AV Requirements: Please supply power cords and outlets for
disc jockey. Please adjust ballroom lighting.
Room Rental: Waived
Billing Arrangements:Advance Deposit Received
Incidental Payments at Conclusion of Function
++ Indicates 20% Service Charge and 10% Sales Tax Will Be Added
+ Indicates 10% Sales Tax Will Be Added
Approval Signature: –
If the Above Meets with Your Approval, Please Sign One Copy and Return.
XYZ Hotel and Towers
Banquet Event Order
BEO 1234SALES FILE NA555
DATE SUBMITTED: 12/5/98 CONVENTION SERVICE FILE 1232
CATERING FILE 0001
BEO Number. This number should serve as an internal control number for all BEOs. Each BEO should
have a unique number. It is useful for tracking purposes.
Date Submitted. The date the BEO was created and distributed should be marked so that all the
appropriate internal departments know it was submitted in a timely manner.
“File” Number. Group file numbers serve a few purposes. First, at a glance anyone can know if a BEO
applied to local catering or a sleeping-room-related group. In our example, we can see that this function
was group catering, because all three of the file numbers were listed. This hotel uses three-tiered
deployment: sales, catering, and convention service representatives were listed. The other purpose for
listing the file numbers is to give the manager in charge a little backup. If the manager were not available
for some reason, another manager could pick up the file and find what he or she needed to know about the
group.
FUNCTION DAY/DATE: Sunday, February 14, 1999
ORGANIZATION:Gotham City Valentine Couples Group
POST AS: Valentine’s Day Dance
BILLING ADDRESS: 123 Lovers Lane, Gotham City, NY 01234
BOOKING CONTACT: Ms. Jane Doe
ON-SITE CONTACT(S): Mr. John Q. Public
PHONE: (202) 555-1521
FAX: (202) 555-1522
Function Day/Date. Day of the function.
Organization. Name of the organization booking the function.
Post As. Often (as was the case in this example), the group that booked the function wants to post the
name of its function differently. Posting a function is simply naming the group throughout the hotel. The
readerboards in any facility list the daily events as their sponsoring groups want them. Attendees often
look for the posted name on readerboards.
Billing Address. Address of where the final bill is to go. It is listed here so that the banquet captain who
prepares the bill at the conclusion of the function can include the appropriate information.
Booking Contact/On-Site Contact. Here the internal departments are informed about the person in charge
of the event. Many times, the person who booked the function is not the same as the one who is on site
during the function. The facility staff look much more efficient if they all know for whom to ask.
SALES MANAGER: Mike Smith
CONVENTION SERVICE MANAGER: Andrew Jones
CATERING MANAGER: Janet Hill
ATTENDEES EXPECTED: 275
GUARANTEED: 290
SET NUMBER 305
Manager’s Names. Like the section listing the file numbers, this section of the BEO has a dual purpose.
First, it lists the manager(s) who booked the group. The facility can tell if the BEO applies to local or
group catering functions by which type of salespeople are listed. In some cases, the salespeople who
created the BEOs (catering or convention service managers) will initial their names to approve the BEOs
and authorize them for distribution.
Attendees Expected. Initial number of people for which the function was booked.
Guaranteed. The “guarantee” for a function is very important in the catering industry. Full-service
caterers require some type of notice from groups as to how many people they guarantee will attend. This
guarantee is reinforced by the fact that most caterers bill clients for this number of attendees as
minimums. Most require guaranteed numbers of attendees from clients 48 to 72 working hours before the
function. This is vital for food purchasing and staff. If a group arrived with significantly more attendees
than expected, the guarantee gives the caterer some time to accommodate the change.
Set Number. Serves a contingency purpose. Because there are many intangibles affecting function
turnout, most caterers set functions for 5 percent over guaranteed numbers to accommodate any
unexpected, last-minute attendees. Typically, a room is set for, and the kitchen prepares for, this extra 5
percent. The banquet captain in charge of the function does a head count once everyone is seated so as to
inform the kitchen if that extra 5 percent or more of food is needed. Hotels should never bill for this
overset, as it is sometimes called, unless the numbers of attendees dictate.
The intricacies of the day-today
life of a catering professional are numerous. New challenges and opportunities arise each day, which
allow those involved in catering to learn and grow. These learning opportunities abound in all disciplines
of catering, both in facility and outside catering. Learning applies to all facets of the job, not just planning
and selling. To varying degrees, all catering operations mandate a certain level of operational
responsibility from each person. The term used broadly to describe the duties and responsibilities that
catering staff can incur because of a function is operations.
Catering operations is the set of functions/roles/duties a caterer may engage in before, during, and after a
function. The daily responsibilities of generating leads, managing the leads, and coordinating bookings
are all operational. Communication, networking, and management are all crucial components of the
caterer’s operational skills.
Catering operations is a phrase that is also used to describe the inter-departmental relationships a caterer
must build. A catering professional must be able to rely on other facility departments or on others outside
the organization to deliver on the commitments made on everyone’s behalf. These issues and
responsibilities must be communicated. This type of communication is internal.
It outlines what a catering or convention service manager may engage in to secure a sale and bring a
program to fruition, called operational tools and documents.
OPERATIONAL TOOLS AND DOCUMENTS
The operational responsibilities of a caterer do not end with the sale. Because during qualification
booking most of an organization’s function details were uncovered, the total facility impact of a catering
salesperson can be extensive. A typical facility booking impacts many different departments.
What would happen if everything committed with a client (e.g., function space, dinner prices) stopped?
What would happen if no one besides the salesperson knew about a booking? Clearly, there would be
serious problems.
All catering professionals must use the systems at their facilities to communicate the goals and objectives
of a client to the proper operational departments. Caterers must pay as much attention to this aspect of
written communication as they do to their client letters. Omitting operational details can seriously affect
the outcome of any group function. There is no such thing as too much information when it comes to
internal communication. The more people who know what is going on, the better.
Departments rely on the message from the catering office to understand their roles in the success of a
function. The documents used to transmit this message fall under the heading of “internal catering
communication.”
Except for meetings managers, who handle both the sales and catering aspects of small groups in hotels,
catering salespeople usually create all the documents. Depending on the deployment scenario, facilities
require salespeople to have different levels of responsibility in transmitting internal operations
documents. It is important for all catering professionals, whether they create the documents or not, to be
able to read and interpret these documents to ensure their messages are being properly transmitted.
BANQUET EVENT ORDERS
The banquet event order, sometimes called the BEO, banquet prospectus, or catering event sheet, is an
important document in that it deals with all nonsleeping room needs of an organization. It is a
fundamental document that communicates to the internal departments of a facility the details of any
function. Outside caterers use some form of a BEO to communicate their needs to the kitchen and setup
personnel. Every aspect of a function, from the name of the group to its meal choices, times of the day and
prices must be detailed to ensure that what the catering salesperson and the client have agreed upon is
communicated.
The BEO format differs from operation to operation. The function can also differ. In most cases, the BEO
serves as a contract, thereby becoming an internal and external form of communication. In these cases,
the client’s signature is required on the BEO as a confirmation of details. Other operations use separate
catering contracts, or letters of intent, to confirm programs.
The BEO should be completed in ample time for internal departments to prepare. Departments must
allow enough time for the kitchen to purchase all the food and pose any menu questions or suggestions.
The banquet floor managers must schedule appropriate staff. Early BEO completion can help avoid
double-booking of function rooms and even allow all the catering/convention service managers time to
move rooms for efficiency. As a general rule, BEOs should be completed at least 3 weeks before the
function.
When the BEO is completed, it is ready for distribution to the appropriate operational departments. These
departments can include:
* Kitchen/executive chef
* Banquet manager/captains
* A/V staff
* Accounting/credit manager
* Director of food and beverage/director of catering
* Purchasing
* Stewarding
* Engineering
A master copy of the BEO should be distributed to a central file in the catering office that is broken down
by day so that any interested party can get an “at a glance” view of upcoming functions.
Every operation that uses a BEO for internal communication uses some type of daily review meeting to
discuss upcoming BEOs. Some combination of representatives from departments on the distribution list
and the catering/convention service managers responsible for the upcoming BEOs meet to review the
BEOs and address any possible challenges. These staff often review the BEOs for the following 2 days,
with Fridays covering 3 days. This means that most BEOs are reviewed twice, allowing for scrutiny of all
details.
Figure 8-2 shows a sample BEO and highlights the areas all catering personnel should know.
The sample BEO on the following pages shows a fictitious Valentine’s Day dance. The layout and order of
the topics may differ from catering operation to operation, but the same fundamental details will be
included on all.
FIGURE 8-2
Sample banquet
event order
XYZ Hotel and Towers
Banquet Event Order
BEO 1234 SALES FILE NA555
DATE SUBMITTED: 12/5/98 CONV. SERV. FILE 1232
CATERING FILE 0001
PAGE 1 of 2
FUNCTION DAY/DATE: Sunday, February 14, 1999
ORGANIZATION:Gotham City Valentine Couples Group
POST AS: Valentine’s Day Dance
BILLING ADDRESS: 123 Lovers Lane, Gotham City, NY 01234
BOOKING CONTACT: Ms. Jane Doe
ON-SITE CONTACT(S): Mr. John Q. Public
PHONE: (202) 555-1521
FAX: (202) 555-1522
SALES MANAGER: Mike Smith CONVENTION SERVICE MANAGER: Andrew Jones
CATERING MANAGER: Janet Hill
ATTENDEES EXPECTED: 275 GUARANTEED: 290 SET NUMBER 305
FUNCTION TIMEFUNCTION ROOM
3:00 P.M.-6:00 P.M. Room Setup Ballroom
6:30 P.M.-7:30 P.M. ReceptionBallroom Foyer
7:30 P.M.-12 midnightDanceBallroom
3:00 P.M.Room Setup Ballroom
No Food or Beverage Needed
6:30 P.M.3 Host Bars *Ballroom Foyer
House Brand Liquor @ $3.00 ++ per serving
Premium Brand Liquor @ $4.00 ++ per serving
Top-Shelf Liquor @ $5.00 ++ per serving
House White/Red Wine @ $2.50 ++ per serving
Premium and Imported Beer @ $4.50 ++ per bottle
Assorted Soft Drinks @ $2.00 ++ per serving
* Bartender fee of $35.00 + assessed per bar, should sales not
exceed $300.00
International and Domestic Cheese Display
Garnished with Fresh Fruit and Served with Assorted Crackers
@ $4.50 ++ per person
“Sweetheart” Dessert Station to Include:
Mini Raspberry Cheesecake, Chocolate-Dipped Strawberries
Assorted Valentine Candies
Heart-Shaped Cookies with Red, White, and Pink Icing
Freshly Brewed Coffee, Decaffeinated Coffee, and Tea Service
@ $10.00 ++ per person
7:30 P.M.Valentine Dance Ballroom
No Food or Beverage Needed
Note to Banquet Please note the theme for this evening is
Captain: Valentine’s Day. All appropriate decorations
should include red and white colors.
Note to Banquet Please ensure food items are replenished
Kitchen: continually.
Reception Setup: Cocktail Lounge-Style Seating
Skirted Buffet Tables
3 Banquet Bars with Bar Backs
Valentine-Themed Decorations and Props
Dance Setup: Skirted Disc Jockey Table in Center/Front
of Room Dance Floor
Decorations/ Additional Decorations Supplied by Client
Special Arrangements:Disc Jockey Provided by Client
AV Requirements: Please supply power cords and outlets for
disc jockey. Please adjust ballroom lighting.
Room Rental: Waived
Billing Arrangements:Advance Deposit Received
Incidental Payments at Conclusion of Function
++ Indicates 20% Service Charge and 10% Sales Tax Will Be Added
+ Indicates 10% Sales Tax Will Be Added
Approval Signature: –
If the Above Meets with Your Approval, Please Sign One Copy and Return.
XYZ Hotel and Towers
Banquet Event Order
BEO 1234SALES FILE NA555
DATE SUBMITTED: 12/5/98 CONVENTION SERVICE FILE 1232
CATERING FILE 0001
BEO Number. This number should serve as an internal control number for all BEOs. Each BEO should
have a unique number. It is useful for tracking purposes.
Date Submitted. The date the BEO was created and distributed should be marked so that all the
appropriate internal departments know it was submitted in a timely manner.
“File” Number. Group file numbers serve a few purposes. First, at a glance anyone can know if a BEO
applied to local catering or a sleeping-room-related group. In our example, we can see that this function
was group catering, because all three of the file numbers were listed. This hotel uses three-tiered
deployment: sales, catering, and convention service representatives were listed. The other purpose for
listing the file numbers is to give the manager in charge a little backup. If the manager were not available
for some reason, another manager could pick up the file and find what he or she needed to know about the
group.
FUNCTION DAY/DATE: Sunday, February 14, 1999
ORGANIZATION:Gotham City Valentine Couples Group
POST AS: Valentine’s Day Dance
BILLING ADDRESS: 123 Lovers Lane, Gotham City, NY 01234
BOOKING CONTACT: Ms. Jane Doe
ON-SITE CONTACT(S): Mr. John Q. Public
PHONE: (202) 555-1521
FAX: (202) 555-1522
Function Day/Date. Day of the function.
Organization. Name of the organization booking the function.
Post As. Often (as was the case in this example), the group that booked the function wants to post the
name of its function differently. Posting a function is simply naming the group throughout the hotel. The
readerboards in any facility list the daily events as their sponsoring groups want them. Attendees often
look for the posted name on readerboards.
Billing Address. Address of where the final bill is to go. It is listed here so that the banquet captain who
prepares the bill at the conclusion of the function can include the appropriate information.
Booking Contact/On-Site Contact. Here the internal departments are informed about the person in charge
of the event. Many times, the person who booked the function is not the same as the one who is on site
during the function. The facility staff look much more efficient if they all know for whom to ask.
SALES MANAGER: Mike Smith
CONVENTION SERVICE MANAGER: Andrew Jones
CATERING MANAGER: Janet Hill
ATTENDEES EXPECTED: 275
GUARANTEED: 290
SET NUMBER 305
Manager’s Names. Like the section listing the file numbers, this section of the BEO has a dual purpose.
First, it lists the manager(s) who booked the group. The facility can tell if the BEO applies to local or
group catering functions by which type of salespeople are listed. In some cases, the salespeople who
created the BEOs (catering or convention service managers) will initial their names to approve the BEOs
and authorize them for distribution.
Attendees Expected. Initial number of people for which the function was booked.
Guaranteed. The “guarantee” for a function is very important in the catering industry. Full-service
caterers require some type of notice from groups as to how many people they guarantee will attend. This
guarantee is reinforced by the fact that most caterers bill clients for this number of attendees as
minimums. Most require guaranteed numbers of attendees from clients 48 to 72 working hours before the
function. This is vital for food purchasing and staff. If a group arrived with significantly more attendees
than expected, the guarantee gives the caterer some time to accommodate the change.
Set Number. Serves a contingency purpose. Because there are many intangibles affecting function
turnout, most caterers set functions for 5 percent over guaranteed numbers to accommodate any
unexpected, last-minute attendees. Typically, a room is set for, and the kitchen prepares for, this extra 5
percent. The banquet captain in charge of the function does a head count once everyone is seated so as to
inform the kitchen if that extra 5 percent or more of food is needed. Hotels should never bill for this
overset, as it is sometimes called, unless the numbers of attendees dictate.
No comments:
Post a Comment