Banquet Event Staffing Guide Format Sample
BanquetFormal meal for a number of persons; all seated and served with the same meal at the same time. Managers should schedule the proper number of staff members and types of staff positions for each banquet or catering events. The number of servers and other personals like casual staffs that are scheduled for an event varies from operation to operation and also from event to event.
The Ideal ratio of staff vs servers is one staff for every 10 to 15 guests/pax. In case the the host asks for variety of other services then a greater than usual number of servers and others personnels will be also needed for the event.
The below Banquet event Staff Guide sample helps you to plan and identify the required number of staff for the day or event.
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