Title: Describe the types of banquet service.
Course: Lodging Management (12159) > Section: Performing Food and Beverage Functions

Description should include

- large and small events and meetings
- provisions for audiovisual, Internet, and teleconferencing equipment
- breaks and meal service
- service techniques
- theme-party service
- buffet, plated, and passed food.

The description should also explain the procedure for preparing a banquet event order (BEO), including

- heading (date, time, group, room)
- menu
- room setup requirements
- special requests
- handwritten additions
- key contacts.

Process/Skill Questions:

- What are some basic room setups?
- What is the purpose of a BEO? What information should it include?
- How is the BEO used by various departments?
- What are the consequences if audio/video and Internet services fail to operate properly?
- What procedures should be in place if audio/video and Internet service fail to operate?
- What is the purpose of a pre-event meeting with the client and lodging staff?
- What is staffing ratio?
- Who is responsible for checking equipment? When should it be checked?