Explain how to manage banquets.

Banquets are events in which a sponsor pays an establishment to provide food and beverage services, usually on site. They can be good business if they meet quality requirements and do not overtax resources. Banquets generate additional revenues without significant additional capital. They do require additional training.

Banquet menu planning concerns are similar to those for  la carte operations. Differences can include equipment limitations and the use of food products that retain quality during plating and transport to the service area.

Banquet event orders (BEOs) detail all banquet requirements for employees. Banquet agreements are contracts between the operation and the sponsor. The sponsor must guarantee the number of customers, and a cancellation clause indicates financial penalties for cancellation at specified times.

There are three basic pricing plans for a hosted bar: charge by the drink, charge by the bottle, and charge by the hour. A cash bar requires a method of tracking payments.