Clean up function room.
Guarantee the maximum number of guests.
Evaluate how well the operation handled the event.
Inspect for fire hazards.
Take a plate count from a one-visit buffet.
Count the number of guests.
Count the empty seats and subtract from the total set-up.
Count the number of beverages served.
It is a bad idea to get clients involved in the process of counting guests as they are likely to “under count” the actual number of guests.
Control procedures for cash bars are simplified since fewer kinds of alcohol are generally available.
Managers should be careful to keep negative guest comments to themselves as they could lower the morale of the banquet staff.
Telephone calls on the day after an event are considered pushy and inconvenient to the guest. Follow-up calls should wait at least one week.
Give clients an evaluation form to record their complaints.
Discount the banquet charges by at least 50%
Discuss possible solutions to the complaint and create action plans to correct the problem.
All of the above