Basic HTML Version
154
Learning Unit 3
Managing a Catering Business
B . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
C . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Banqueting managers often work long hours that include evenings, weekends and holidays. Assisting
staff may involve heavy lifting.
Banqueting managers need:
good communication, supervisory and problem solving skills;
excellent organizational skills;
the ability to pay close attention to detail;
the ability to work alone or as part of a team;
the ability to remain calm while working at close quarters with others during busy periods;
flexibility and creativity.
E . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
There are no standard minimum education requirements for
banqueting managers but related education is becoming
increasingly important. Most employers require banqueting
managers to have food and beverage service training, food
safety training and experience in dining room management.
Food allergy training and computer skills are definite assets.
(adapted from: www.wiki.answers.com)
D . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
co-ordinating information and the activities of others;
setting work schedules, monitoring staff and controlling inventory;
negotiating arrangements with suppliers and clients.
CI_Ud_03_step_13_p_146_155.indd 154
31/01/