Course Outline:

Module 1: Introduction to Banquets & The BEO

• Understanding the scope and scale of banquet operations.

• How to read and interpret a Banquet Event Order (BEO) in detail.

• The roles and responsibilities of each team member (server, captain, bartender).

• Exercise: Reviewing a sample BEO and identifying key information.

Module 2: Setup & Mise en Place for Large Events

• Room setup: table configurations, staging, and buffet lines.

• Mise en place for service: stocking side stations, pre-setting tables.

• Standards for linen, glassware, cutlery, and chinaware for events.

• Practical Lab: Timed setup of a banquet table for a 10-person meeting.

Module 3: The Mechanics of Plated Banquet Service

• The process of synchronized plating and serving in teams.

• Techniques for carrying multiple plates and clearing efficiently.

• Captain's commands and silent service signals for large rooms.

• Workshop: A full plated service simulation for a 50-person event.

Module 4: Buffet, Station & Reception Service

• Setting up and maintaining an attractive and efficient buffet line.

• Replenishing food and managing flow to prevent guest lines.

• Techniques for passed hors d'oeuvres and station service.

• Practical Lab: Managing a buffet line during a simulated service rush.

Module 5: Beverage Service & Final Team Simulation

• Setting up a banquet bar: hosted, cash, and ticket systems.

• Efficiently serving wine and soft drinks during a seated function.

• Final comprehensive simulation: a full event from setup to breakdown.

• Team Exercise: Executing a full banquet event based on a complex BEO.