Banquet Operations

A)Banquet menu has higher contribution margin B)Banquets for group meetings and/or special events C)Forecasting and planning production, service, and labor are relatively easy D)Formal guarantee is made E)Less likelihood of overproduction of food with subsequent waste Various Ways to Charge for Beverages Individual Drink Price: Collecting cash or a ticket when each drink is sold (cash or host bar) Bottle Charge: Charging on a by-bottle basis for each bottle consumed and/or opened Per-Person Charge: Charging a specific price for beverages based on attendance at the event Hourly Charge: Charging the host a specific price for each hour of beverage service (based on number of guests) Specific Per-Event Charge: Using hours of beverage service; charging number of drinks per hour times number of guests