Banquets And Events Operations

Food and Beverage Management · Level 6  ·  4 Chapters

Compiled by: Joyce Kimani

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What Banquets And Events Operations covers

Banquets and events succeed on preparation, so Banquets And Events Operations for Food and Beverage Management Level 6 starts before the first guest arrives. Mis en scene covers types of functions, booking and reservation, protective equipment, hygiene rules, cleaning floors by flooring type, and arranging furniture and décor for the specific event. Mis en place covers equipment, polishing cutlery and glassware, laying linen, table accompaniments, covers, customer relations and the challenges of managing banquets. Operations follow: welcoming and seating guests, banquet service procedure, food and beverage service methods, clearance and billing. Post banqueting tasks finish the work with stripping and sorting linen, cleaning, drying and storing tools, and cleaning the restaurant.

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Careers after Banquets And Events Operations

Working in Kenya’s vibrant events scene means you’ll turn the skills you learn into real-world opportunities that pay, whether you join a hotel team, partner with a local catering firm, or launch your own setup service.

  • Hotel banquet departments in Nairobi, Mombasa or Malindi - you follow safety protocols and wear PPE while preparing large conference halls, earning a regular salary as a banquet attendant or supervisor.
  • Resort and beach-side venues on the Kenyan coast - you select and assemble cleaning chemicals and equipment, then safely mop marble or tiled floors, earning overtime pay during peak wedding seasons.
  • Conference centres and convention halls in Kiambu and Nakuru - you arrange tables, chairs and stage pieces to match client briefs, receiving a per-event fee for precise layout work.
  • Wedding venues and garden estates in Nakuru, Eldoret or Kisumu - you set up décor - flowers, drapes and lighting - aligned with the couple’s theme, adding a premium charge for creative styling.
  • Catering companies that service corporate functions in Nairobi’s Central Business District - you gather and polish serviceware, earning a commission for flawless presentation of plates, glassware and cutlery.
  • Boutique event-setup firms operating in Westlands, Karen or Lavington - you lay linen and set covers to exact specifications, charging clients per table for high-quality linen handling.
  • Private banquet halls in Thika and Machakos - you prepare table accompaniments such as bread baskets, sauces and garnish trays, earning a set allowance for each catered function.
  • Hospitality training institutes and apprenticeship programs in Nairobi and Mombasa - you welcome guests, seat them and manage the flow of service, gaining experience that leads to higher-paid supervisory roles.
  • Linen-laundry services that support hotels and event venues across the country - you strip, sort and store linen correctly, receiving a piece-rate payment for each batch processed.
  • Mobile event crews that clean after festivals, school graduations or community fairs in Kisii and Garissa - you clean and dry tools, store equipment safely and perform post-event clean-ups, earning daily wages plus travel allowances.

Mastering these practical abilities opens doors to steady employment in Kenya’s hospitality and events industry, and gives you the confidence to start your own banquet-setup or cleaning business that can serve venues from bustling Nairobi hotels to tranquil coastal resorts. Keep practicing - your future events await!

Chapters

What Banquets And Events Operations covers: 23 main topics in 4 chapters

1. Carry out mis en scene for banquets and events

  1. 1.1 Introduction to banqueting
  2. 1.2 Types of functions
  3. 1.3 Banqueting booking and reservation
  4. 1.4 PPES for service
  5. 1.5 Occupational safety and hygiene practices
  6. 1.6 Hygiene rules for events

2. Carry out mis en place for banquets and events

  1. 2.1 Banquets and Events Equipment
  2. 2.2 Polishing of equipment
  3. 2.3 Procedure of polishing cutlery
  4. 2.4 Procedure of polishing glassware
  5. 2.5 Laying the linen
  6. 2.6 Table accompaniments
  7. 2.7 Covers
  8. 2.8 Customer relations
  9. 2.9 Challenges in Management of Banqueting Operations

3. Perform banquets and events operations

  1. 3.1 Banquet service procedure
  2. 3.2 Food service methods in events
  3. 3.3 Banquets beverage service ways
  4. 3.4 Clearance procedures
  5. 3.5 Billing methods

4. Perform post banqueting tasks

  1. 4.1 Striping linens and sorting
  2. 4.2 Cleaning tools, equipment and materials
  3. 4.3 Storing tools, equipment and materials Cleaning the restaurant /service areas

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Beyond the syllabus

Other units in Module IV