IQ BanquetFacilities 2
Banquet Facilities
Most facilities have in-house event-planning professionals to assist clients in identifying the “look and feel” of an event and to take care of many of the details associated with hosting an event. Listed below are the primary decisions that event planners help clients make:
Industry Overview
Banquet facilities -- also called “event sites” -- and related services are found in several different types of food service operations:
Event-Planning Activities
•
Concept or theme. What’s the message conveyed by the event and does it relate to the company’s or client’s vision or strategy?
•
Venue. Planners consider location, size, style, ambience, parking, price and catering options in choosing a site.
Restaurants that host special parties and other events in their own catering and private dining areas.
•
Invitations. Well-designed, creative, memorable invitations can set the tone for the event.
•
Historic homes, museums, concert halls, stadiums, country clubs and other spaces that rent out their banquet facilities and do catering for special events.
•
Food and beverage. Caterers and facility operators should have experience with the style and size of the event being planned.
•
Hospitals, universities and “contract employee feeders” -- also known as non-commercial operators
-- that serve patients, students and employees and also cater events.
•
Decor. Furniture, lighting, wall and table displays, and accent props all combine to create a unique environment in which the event theme stands out.
•
Entertainment. The right performers can energize, inspire, or relax an event to reinforce the feeling the event planner is trying to establish.
•
Budget. An initial event budget is key, to ensure planned concepts fit into spending parameters.
•
Freestanding facilities that provide space and partyrelated service for weddings, receptions, parties, luncheons, and religious-themed and work-related events, among others.
•
Hotels with
Most facilities have in-house event-planning professionals to assist clients in identifying the “look and feel” of an event and to take care of many of the details associated with hosting an event. Listed below are the primary decisions that event planners help clients make:
Industry Overview
Banquet facilities -- also called “event sites” -- and related services are found in several different types of food service operations:
Event-Planning Activities
•
Concept or theme. What’s the message conveyed by the event and does it relate to the company’s or client’s vision or strategy?
•
Venue. Planners consider location, size, style, ambience, parking, price and catering options in choosing a site.
Restaurants that host special parties and other events in their own catering and private dining areas.
•
Invitations. Well-designed, creative, memorable invitations can set the tone for the event.
•
Historic homes, museums, concert halls, stadiums, country clubs and other spaces that rent out their banquet facilities and do catering for special events.
•
Food and beverage. Caterers and facility operators should have experience with the style and size of the event being planned.
•
Hospitals, universities and “contract employee feeders” -- also known as non-commercial operators
-- that serve patients, students and employees and also cater events.
•
Decor. Furniture, lighting, wall and table displays, and accent props all combine to create a unique environment in which the event theme stands out.
•
Entertainment. The right performers can energize, inspire, or relax an event to reinforce the feeling the event planner is trying to establish.
•
Budget. An initial event budget is key, to ensure planned concepts fit into spending parameters.
•
Freestanding facilities that provide space and partyrelated service for weddings, receptions, parties, luncheons, and religious-themed and work-related events, among others.
•
Hotels with