BUDAPEST BUSINESS SCHOOL

FACULTY OF COMMERCE, CATERING AND TOURISM, HOSPITALITY MANAGEMENT

EVENT ORGANIZATION

BABQUETING MANAGEMENT

THE HOTEL MANAGEMENT

The hotel management has to represent the owner or owners in any question that require management intervention. The main duties of the hotel management team include planning, organizing,coordinating,staffing,directing, and controlling and.

.TO MANAGE THE HOTEL PRODUCING PROFIT

That is the most important aim. All revenue producing departments of a hotel should be expected to make a satisfactory contribution the total profitability. Some departments bring more profit than the others. Rooms division departments produces the 60-65-70 % of income in a normal businessman city hotel.

Food & Beverage departments can never hope to achive such results
The sales costs will account for some 30% of departmental sales The wages and related expences are higher than at the rooms division department,because this work need more employees and need more well-trained employees.

FUNCTION DEPARTMENT
Food & Beverage departments produses the 25-30 % income of the total revenue. In many hotels the Function Department brings the 50 % income of total F&B income.

ADVANTAGES OF BANQUETING BUSINESS

Banquets can influence the number of rooms the operation sells to corporate and association accounts. Banquets help reduce overall food cost. High volume food preparations help save money Banquets help reduce food costs through high volume purchasing.

ADVANTAGES OF BANQUETING BUSINESS

Banquets help minimise labour costs by using employees more effectively. Banquet manager knows the number of guests, the menu, and the time of food will be served, that is the reason he can staff for the event without any wasted labour cost. On the other hand, the restaurants has to be prepared for a large group of guests with more employees, their labour cost rises and the profits decrease.

ADVANTAGES OF BANQUETING BUSINESS

At the ala carte restaurant,te manager never knows what, or when the guests will eat.Therefore, the a la carte restaurant has to have more inventory. At a banquet, the establishment knows in advance many more facts about the food,so it has to prepare than does an an a la carte restaurant .First the B.M. knows what all the guests are going to eat at the banquet.Because the banquet has been prearranged, the B.M. knows how many guests are going to attend the banquet and how much food has been ordered.

ADVANTAGES OF BANQUETING BUSINESS

Inventory costs are low because properties can purchase food only for the preordered, prebooked banquet. Beverage income also boots the profitability of banquet sales as contribution margins are higher

ADVANTAGES OF BANQUETING BUSINESS

Production forecasting and planning are relatively easy . A banquet brings guests into a property.It introduces guests to the property and services which might lead to repeat business.

BANQUET SPIN-OFFS
Additional guest- rooms are often sold Room service business increases because of the additional room sales. Special receptions in hospitality suites may be booked before or after the banquet. Avarage spending power of banquets are higher than in a la carte restaurant.

BANQUET SPIN-OFFS
Flower sales inrease Limousin service, hotel photography studios may enjoy increased business. Parking incomes are increasing Hairdresser and barber shops may enjoy increased business.

THE FUNCTION MARKET

The function catering is the service for special functions for special groups of people at a special time:
Intrenational conferences National conferences Political conferences Sales conferences Press conferences

THE FUNCTION MARKET

Company meetings Seminars Trainings Presentations Breefings Dealers meetings Exhibitions and trade fairs New product shows Fashion parades

THE FUNCTION MARKET

Buffet receptions Cocktail parties Gala dinners Welcome dinners Farewel dinners Social dinners Coffee breaks

THE FUNCTION MARKET

Christmas parties New Years Eve parties Birthday parties Brunches Wedding receptions

BOOKING AND ORGANIZING FUNCTIONS

At the meeting of the banqueting manager and the cliant,the booking having been confirmed, the following basic points should have been noted:
Type of function Dateyear,season,month, week, day ( As functions are booked earlier we need a special care for the menus) Time Number of covers Price per guests

BOOKING AND ORGANIZING FUNCTIONS

Sex of guests Age of guests Nationality Religion of guests V.I.P. Paying method: cash, credit card, credit transfer Deposit

BOOKING AND ORGANIZING FUNCTIONS

Menu and method of service Aperitifs inclusive or cash Beverages,wines,beers, inclusive or cash Digesteves inclusive or cash Room set up Table set up Table plan Seating plan-over 20 guests.

BOOKING AND ORGANIZING FUNCTIONS

Music,band,show,dancing Type of menu for printing Special information: vegetarians,ethnics List of toasts: who is proposing and who replying Audio-visual euquipment PC Projectors Car parking

BOOKING AND ORGANIZING FUNCTIONS

Cloak rooms Changing rooms Cigars and cigarettes Accomodation Telephones Special light effects Hostesses Body guards Photographers

BOOKING AND ORGANIZING FUNCTIONS

Date for final inspection by clients