MENU & BANQUET PLANNING To Sell a Banquet Questions. Lesson 8. Sale and Planning. Sale. Sale

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Dokuz Eylül University Faculty of Reha Midilli Foça Tourism TUR 3004 Menu & Banquet Course Outline TUR 3004 MENU & BANQUET PLANNING ÖZAY YILDIZ A. Nutrition 1. Nutrients 2. Principles of Nutrition B.

1 Dokuz Eylül University Faculty of Reha Midilli Foça Tourism TUR 3004 Menu & Banquet Course Outline TUR 3004 MENU & BANQUET PLANNING ÖZAY YILDIZ A. Nutrition 1. Nutrients 2. Principles of Nutrition B. The Menu 3. Meal planning and the menu 4. A la carte and set menus 5. Menu planning 6. Menu design C. The Banquet 7. Events 8. Sale and planning 9. Preparations 10. Production and service 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 2 Lesson 8. Sale and To Sell a Banquet Questions This is Bob. Bob wants to plan a banquet. Bob has questions. Too many questions. What are the market segments? What do the potential clients demand? How do we plan an event? How do I draw up a contract? How could we meet those demands? How could we negotiate a deal? 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 3 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 4 Sale Sale First stage: The interaction The potential banquet owner Research Word-of-mouth Price comparison The establishment Marketing Client visits Fairs The establishment receives the reservation demand a) Demands of the client: Date, hour, capacity, decoration, menu, accommodation, technical and support systems b) The facilities of the establishment 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 5 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 6 1

Sale Reservation The price offer Costs, profits, seasonality, occupancy The client s budget The negotiation The reservation system Function diary Automation The tentative entry Pre-reservation Option

2 Sale Reservation The price offer Costs, profits, seasonality, occupancy The client s budget The negotiation The reservation system Function diary Automation The tentative entry Pre-reservation Option agreement ( 2 weeks) The definite reservation Actual contract 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 7 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 8 Optimising The requirements of the event Purpose, capacity, services Decoration, menu, service The facilities of the establishment Alternative halls Revenue policy, reservation principles Maximise profits The event Neither crowded nor empty The hall capacity Maximise profits 14: 00 MENU & BANQUET PLANNING - ÖZAY YILDIZ 9 10: 00 MENU & BANQUET PLANNING - ÖZAY YILDIZ 10 Capacity: Number of participants Seating plan Pilot table Event type Service corridors Traffic Hall shape Column, window, blind spots Equipment Platform, dance floor Exits 10: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 11 15:33 MENU & BANQUET PLANNING - ÖZAY YILDIZ 12 2

The Contract Area per person The seating plan 0,7 to 1,5 m 2 pp Other events Legal regulations Accessibility Dimensions of tables, chairs and other equipment The finance plan General costs The

3 The Contract Area per person The seating plan 0,7 to 1,5 m 2 pp Other events Legal regulations Accessibility Dimensions of tables, chairs and other equipment The finance plan General costs The facilities Client requests F&B costs Service costs Rental Extra personnel 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 13 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 14 The Contract Price Considerations The Contract Service Range The client s budget Competitors prices Profit policy Operation budget Seasonality Hall rent Hall set-up Tables, chairs, covers Flooring Microphone & sound system Basic visual and technological equipment Special lighting Extra visual equipment Decoration, dance floor, platform etc F&B Service Full Banquet Plan Accommodation 14: 24 MENU & BANQUET PLANNING - ÖZAY YILDIZ 15 14: 24 MENU & BANQUET PLANNING - ÖZAY YILDIZ 16 The Contract F&B Cost Control The Contract Labour Cost Menu sets Standard recipes Basis for pricing Purchasing Receipt Storage Distribution Production Service Revenue control Service cost Sufficient in quality and quantity Temporary / permanent employment Wages, social security the personnel Event type Number of participants Menu and service style Skill Other departments? 14: 24 MENU & BANQUET PLANNING - ÖZAY YILDIZ 17 14: 46 MENU & BANQUET PLANNING - ÖZAY YILDIZ 18 3

Number of participants Guarantee & Set amount (5 10%) Min / Max Guarantee & Variance Menu Obviously Given & guaranteed by the client = minimum amount to be billed In advance 13: 02 MENU & BANQUET

4 Number of participants Guarantee & Set amount (5 10%) Min / Max Guarantee & Variance Menu Obviously Given & guaranteed by the client = minimum amount to be billed In advance 13: 02 MENU & BANQUET PLANNING - ÖZAY YILDIZ 19 13: 29 MENU & BANQUET PLANNING - ÖZAY YILDIZ 20 Price pp & Services included 300 participants, 100pp: TL Hall set up, service, decoration, sound system + Live music: TL + Photography & video: TL + Extra decoration: TL + Projector rent: 500 TL = TL Principles list Cancellation Guest conduct Security Alcohol consumption Disputes Payment policy 14: 56 MENU & BANQUET PLANNING - ÖZAY YILDIZ 21 13: 03 MENU & BANQUET PLANNING - ÖZAY YILDIZ 22 Once the contract is signed, we have an event The menu is agreed Participant number is known The appropriate hall is selected For a successful event, all the details must be thoroughly planned 13: 03 MENU & BANQUET PLANNING - ÖZAY YILDIZ 24 4

5 1. Scheduling The start of the event F&B Service Plate collection Speeches Toast etc 1. Scheduling 1. Function sheet (Event order form) The form listing all relevant information Other events? Same menu? 15: 22 MENU & BANQUET PLANNING - ÖZAY YILDIZ : Planlama 5

6 1. Scheduling 2. Function sheet 3. Authorisation The client approves 4. Distribution The form is distributed to all departments 5. Meeting Daily / weekly / monthly Coordination 15: 28 MENU & BANQUET PLANNING - ÖZAY YILDIZ 32 End of Lesson 8 Sources Erdoğan, S., Beslenme ve Besin Teknolojisi, Detay Yayıncılık, Ankara, 2005 Bulduk, S., Gıda Teknolojisi, Detay Yayıncılık, Ankara, 2007 Ninemeier, J., Management of Food and Beverage Operations, Second Edition, Ed. Inst. Of AHMA, Michigan, 1990 Rey, A., Wieland, F., Managing Service in Food and Beverage Operations, Ed. Inst. Of AHMA, Michigan, Beslenme ve Besin Teknolojisi; Samiye Erdoğan, Detay Yayıncılık, Ankara, 2005 Türkan, C., Turizmde Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık, Ankara, 2007 Maviş, F., Mönü Planlama Tekniği, Anadolu Üniversitesi Yay, Eskişehir, 2005 Yılmaz, Y., Konaklama & Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi, Detay Yayıncılık, 2008 Denizer, D., (Maviş, F., ed.), Yiyecek ve İçecek Hizmetleri, Anadolu Üniversitesi Açıköğretim Fakültesi, Önlisans Programı, Eskişehir, 2002 Sökmen, A., Konaklama ve Yiyecek İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Detay Yayıncılık, 2011 Koçak, N., Yiyecek İçecek Hizmetleri Yönetimi, Detay Yayıncılık, Sevinç, N., Ziyafet ve İkram Yönetimi, Detay Yayıncılık, Ankara, 2004 Yılmaz, Y., Otel ve Yiyecek İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi, Detay Yayıncılık, Ankara, 2007 Toskay, T. Turizm Olayına Genel Yaklaşım, 2. Baskı, Der Yayınları, İstanbul, : 34 MENU & BANQUET PLANNING - ÖZAY YILDIZ 34 6

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