Unit 6 Discussion for Food Management

Banquets

Banquets differ from ordering from the menu and are popular in restaurants as well as in hotels and special event facilities.

Checklist:

Discuss the advantages of offering banquet service in a restaurant.
What are the primary differences between banquet and catered food events?
Identify and list the cost for labor associated with a small event.
Describe the steps a manager should take for ensuring a successful banquet event.

Unit 6 Discussion Topic 2

A Catered Event

Catering is usually an off-site event that can generate significant revenue for operations that handle it properly. It requires attention to detail and considerable planning.

Discuss the two primary catering markets and how they differ.
Determine the steps to take before the event activities begin.
Discuss the activities cooks and servers need to do differently when preparing for delivering, and cleaning up after a catered event.