Objective
After read this page you will have knowledge for :
- How event is create from start to end
- Which Component is involve for the event
- When Banquet operation start involve
This knowledge is very important for you.
As a Professional Banquet Handler you should have a knowledge from where the event start until the end and what component involve in a event.
before learning, print the chart first
keep learning....
- How event is create from start to end
- Which Component is involve for the event
- When Banquet operation start involve
This knowledge is very important for you.
As a Professional Banquet Handler you should have a knowledge from where the event start until the end and what component involve in a event.
before learning, print the chart first
keep learning....
|
|
Flow Chart of Event
1. Request For Proposal
The first step of begin an event is the guest is request a Proposal from the hotel or venue that they desire.
it's call RFP or some organization call it "a Lead".
The RFP can through several channel :
1. Direct Call to Hotel (in this term is handle by Catering Sales)
2. Email (This step is able if you already have the Catering sales agent that you want to contact)
3. Hotel Web Site (now a days, many hotel is start to build their own site as information to their customer)
4. Fax to Hotel (an old style for 2012, but some organization, still using it)
5. Walk In Guest (Walk in guest is mean, guest direct came to the the hotel and ask for information about handling the event)
it's call RFP or some organization call it "a Lead".
The RFP can through several channel :
1. Direct Call to Hotel (in this term is handle by Catering Sales)
2. Email (This step is able if you already have the Catering sales agent that you want to contact)
3. Hotel Web Site (now a days, many hotel is start to build their own site as information to their customer)
4. Fax to Hotel (an old style for 2012, but some organization, still using it)
5. Walk In Guest (Walk in guest is mean, guest direct came to the the hotel and ask for information about handling the event)
2. Exploring, Proposal, Negotiation and Contract
1. Exploring
- When Catering sales receive a lead, they will contact the guest back.
- They will ask some detail about number of pax, date, time, requirement and some detail that required in handling an event.
- The more detail guest giving information, the more Detail Catering Sales create the proposal.
- After Catering Sales a detail, they will summarize and sent guest a proposal.
- Proposal is an offer letter from Hotel to the guest that consist of :
- Event Detail
- Venue that block
- Hotel Charges
- Payment Method
- Term and Condition
- Confirmation Date of Proposal (Confirmation date is the the expired of proposal that Hotel give time to guest to decided confirm or not)
- For the window shopping guest, some Hotel will not issue a proposal, they will only sent "an offer letter", in the offer letter is only have information about the price of hotel package and doesn't have any blocking room and confirmation date.
- After the guest received the proposal, they will review it and Negotiate about the event.
- In this step a Catering Sales skill and product knowledge need to leading the guest and fullfill the guest needs.
- This Step is crucial if the Catering Sales over promises and the Operation side, could not delivered what the sales promises.
- In This step also, an currency of hotel should be play well, to increase the sales revenue. (Currency is the free item or service that can be tools as a bargain support to close the sales, exp; free room, free ice tea, free internet or etc base on hotel policy)
- When all phase is pass, a Catering Sales ready for the contract.
- Contract is a resume of proposal and negotiation between hotel side and guest that both party is agree.
- Once contract is done and sign, both party should be follow the agreement under the law.
- The More detail of contract, the more detail that will writen in BEO, the more easy operation in handling.
- Breaking contract, will be a pinalty for both of party
- The Contract should be sign both party and copied it, this is a tools base of Hotel or guest to solve problem in future.
3. Foot Tasting & Technical Meeting
FT TM or Food tasting and Technical Meeting is a phase after the Contract agreement is sign by both party.
Since The event is involving a lot of department to create an event they should meet between operation and the guest in this steps. This step can be skip if the event doesn't need a complex requirement. 1. Food Tasting
|
|
4.Banquet Event Order
BEO or Banquet Event order is communication tools that use in Hotel for the event purpose. it will be distribute to all Department related for their concern to support the successful event
Click here to more detail of BEO
After The Food Tasting and Technical meeting, Catering Sales will summary of important point of the meeting and will be issued the BEO to the list of Department Related.
Once BEO is issued, is responsible of department mention to delivered what state on the BEO
Click here to more detail of BEO
After The Food Tasting and Technical meeting, Catering Sales will summary of important point of the meeting and will be issued the BEO to the list of Department Related.
Once BEO is issued, is responsible of department mention to delivered what state on the BEO
5.The Event
When The day, all department and external component will setup and delivered in service.
The Biggest responsible is from Banquet Operation who Set Up and Service as Catering Sales Promise to the Guest.
Any Failed to delivered from one of the component will be effecting other component.
That's why the event is not work of one department only, but a team work from a lot component to successful event.
The Biggest responsible is from Banquet Operation who Set Up and Service as Catering Sales Promise to the Guest.
Any Failed to delivered from one of the component will be effecting other component.
That's why the event is not work of one department only, but a team work from a lot component to successful event.
6.Guest Feed Back
The guest feed back is a feed back from the guest related to the event.
The Banquet operation is responsible for the guest feed back, whether the guest is satisfied with the service delivered or dissatisfied.
What ever the feedback given, is a value information for hotel to build more relation with the guest, and improve the service for future.
Never deny the guest feed back, received it, solve it and say thank you.
Without guest feed back, your organization will not grow
The Banquet operation is responsible for the guest feed back, whether the guest is satisfied with the service delivered or dissatisfied.
What ever the feedback given, is a value information for hotel to build more relation with the guest, and improve the service for future.
Never deny the guest feed back, received it, solve it and say thank you.
Without guest feed back, your organization will not grow