Function Sheet

Another term for banquet event order.

Guarantee
The minimum number of serving to be paid for by a client, even if some are
not consumed. A caterer usually requires this type of guarantee to be
solidified at least 72 hours in advance. Alternately, the amount of catering
or non catering business a client is expected to purchase in order to
receive complimentary items from the caterer.

Half-Moon Table
Half of a round table, or two quarter round tables attached to make a half-
circle. Also referred to as a half-round.

Head Count
Actual number of people attending a catered function.

Head Table
Table used to seat VIPs, wedding parties, speakers, and other dignitaries;
it is often elevated.

Plated buffet
Attendees are seated and served food that has been pre-portioned and
plated in the kitchen. Also referred to as American service.

Pre-function space
Area adjacent to a function room that may be used to house registration
table, display booths, and so forth. Alternatively, area adjacent to a function
room where guests assemble just before it is time to enter the function
room.

Rehearsal Set
Amount of time needed to test the room setup to ensure that it will be
adequate for the planned function. For instance, a keynote speaker may
want to test the sound system and projection equipment after the room
setup has been completed; if necessary, changes will be made at the same
time.

Seminar
A group receiving instruction and direction from an expert in a particular
subject.
Show Plate
Decorative plate pre-set at each place setting and removed before service
begins.

Skirting
Pleated or ruffled table draping used on buffet, reception, and head tables.
Attaches to the side of the table and falls to just above the floor.

Underliner
Plate used under a bowl, a glass, condiment containers, and so forth.

AV
Acronym for audiovisual.

Banquet Event Order (BEO)

A written documentation of all aspects of an individual event, as agreed to
by both the client and caterer. Included not only client contract information
but also relevant details of the event including location, times, number of
guests, menu, set up, service and special arrangements. Also forms the
basis of the caterer's internal communication system between departments.
Sometimes referred to as the function sheet.

Buffet Service
Food is attractively arranged on tables. Guests serve themselves and then
take their full plates to a table to sit and eat. Beverages are usually served
at the tables.

Centerpiece
Decorations or flowers placed in the center of a banquet, conference, or
buffet table.

Corkage
Charge placed on beverages (often wines) purchased elsewhere by the
client, or donated on behalf of the event, and brought into catered event or
a restaurant. It represents compensation to the food and beverage
operation for opening and serving the items and for loss of revenue, as well
as gratuity for staff who serve the items.

Backdrop
A cloth, drape or panel hung at the back of a stage set
Signage
All essential signs for an event, including directional and
informational

Venue
The location of an event, i.e., hotel ballroom, auditorium,
convention center

Water Stations
Tables set up with water bottles or pitchers of water for guests
to serve themselves