Banquets and Catering: An Insider’s Approach to Food and Beverage

Banquets and Catering: An Insider’s Approach to Food and Beverage

By Camille Moore, March 21, 2018

Register for “Banquets and Catering: An Insider’s Approach to Food and Beverage”

Have you ever wondered how can hotels charge $120 or more for a gallon of coffee?  With only 20 cups in a gallon, that’s almost $8 per cup for banquet coffee!

Many times, a convention’s catering expenses can be more than half of the master account, and planners frequently do not attempt to negotiate what can be a huge expense.  In this session, we will explore actual food and beverage costs, compared to their pricing; we’ll see the markups and fees that the industry has developed and see what the true costs are.  You’ll learn how to negotiate catering pricing, service charges and fees to deliver immediate savings to your company or organization.  Finally, you’ll see ways to ensure your banquet charges are accurate and posted correctly, from the BEO to the final invoice.

Learning Objectives:

  1. You will learn the actual cost and markup percentages in banquets and catering to see where the most negotiable areas are.
  2. You’ll learn what value-added items and upgrades can be negotiated and contracted to further extend your budget.
  3. You’ll see how banquet accounting works to see ways to confirm accuracy in the final invoice.

Speaker Bio:

Tom Pasha

Tom Pasha has been recognized as one of the top event planners in the planning industry.  Starting in hotel operations positions as a caddy, bellman, bartender and cook, Tom began his management career as a Hyatt management trainee in Chicago.  He held sales management positions throughout the Hyatt organization, working in 12 Hyatt hotels over 20 years.  Tom was director of sales at Hyatt hotels in Greenville, San Antonio and Chicago O’Hare, and as director of sales, he started the National Sales Office for Hyatt hotels in Omaha.  He won sales manager of the year, sales director of the year and the Donald M. Pritzker Award for Excellence.

Tom went into meeting planning and founded CONTACT Planning, a national meeting planning company with headquarters in Orlando, Florida.  Pasha’s company books over 100,000 room nights annually, working with corporate and association clients.

In addition to his planning responsibilities, Pasha teaches “Meeting Planning Mastermind,” a two-day class that focuses on teaching meeting planners every aspect of a hotel that delivers 15 hours of continuing education credit.

Website:

www.contactplan.com

Register for “Banquets and Catering: An Insider’s Approach to Food and Beverage”

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