Chapter 2 - Planning for banquets: The banquet event order (BEO). After reading the material in this chapter, you should be able to: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution. | Planning for Banquets: The Banquet Event Order (BEO) Chapter 2 2 Read, understand, and execute a banquet event order (BEO). Create a timeline for the event. Schedule sufficient service staff to provide remarkable banquet service (and prepare for the unexpected). Create a floor or site plan for a banquet. Rent or requisition service items and tableware for a banquet. Rent or requisition appropriate types and quantities of service items necessary for an off-premise event Learning Objectives External Section Internal Section Reading and Understanding a Banquet Event Order BEO An itinerary for the event, from arrival to conclusion should include locations and times for all stages, and make sure to include things like blessings, speeches, introductions, and awards in the correct sequence, with time estimates) you will use this to plan as well as to communicate with the kitchen during service 3 Sample BEO © 2014 The Culinary Institute of America Sample BEO (cont’d) © 2014 The Culinary . | Planning for Banquets: The Banquet Event Order (BEO) Chapter 2 2 Read, understand, and execute a banquet event order (BEO). Create a timeline for the event. Schedule sufficient service staff to provide remarkable banquet service (and prepare for the unexpected). Create a floor or site plan for a banquet. Rent or requisition service items and tableware for a banquet. Rent or requisition appropriate types and quantities of service items necessary for an off-premise event Learning Objectives External Section Internal Section Reading and Understanding a Banquet Event Order BEO An itinerary for the event, from arrival to conclusion should include locations and times for all stages, and make sure to include things like blessings, speeches, introductions, and awards in the correct sequence, with time estimates) you will use this to plan as well as to communicate with the kitchen during service 3 Sample BEO © 2014 The Culinary Institute of America Sample BEO (cont’d) © 2014 The Culinary Institute of America The external section is the only part the client sees. Includes: Prices and billing information Contact information Number attending Itinerary Menu and bar information Reading and Understanding a Banquet Event Order The External Document An itinerary for the event, from arrival to conclusion should include locations and times for all stages, and make sure to include things like blessings, speeches, introductions, and awards in the correct sequence, with time estimates) you will use this to plan as well as to communicate with the kitchen during service 6 The internal document should provide a complete description of the event including responsibilities. Distribute External & Internal document to all departments involved: Chef F&B director Maître d’hôtel Stewarding Maintenance Reading and Understanding a Banquet Event Order (cont’d) The Internal Document The internal document should provide a complete description of the event including responsibilities. Distribute
