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