Customer Experience & Service Excellence (CX)

Event Catering and Banquet Operations: BEOs, Production and Outside Catering – Dubai, 11–15 Jan 2027

Event Catering and Banquet Operations: BEOs, Production and Outside Catering runs in Dubai from Monday 11 January to Friday 15 January 2027 (1 Week). The fee is 19,500 SAR per participant. The same programme is also scheduled in 7 other cities.

Dates: Monday 11 Jan – Friday 15 Jan 2027
Length: 1 Week
Fee per participant: 19,500 SAR
Format: In person, Dubai
Venue: Five-star CBD venue
Status: Open for registration
Week: 2 of 2027
Reference: 813_20185

This session

11–15 Jan 2027

This Event Catering and Banquet Operations: BEOs, Production and Outside Catering session in Dubai runs from Monday 11 January to Friday 15 January 2027 (week 2, Q1 2027). It is the 1st of 2 dates in Dubai in 2027, at a fee of 19,500 SAR, the same for each of them. Registration is open for this date. It is held in person at Five-star CBD venue.

When else does it run in Dubai?

11 – 15 January 2027 This date 19,500 SAR
5 – 9 April 2027 19,500 SAR

How do I book this date?

Reference for this date: 813_20185. Quote it when you contact us.

Before you book, read our cancellation policy.

Let’s talk about your next step.

Questions about this date

When does Event Catering and Banquet Operations: BEOs, Production and Outside Catering in Dubai start and finish?

It starts on Monday 11 January and finishes on Friday 15 January 2027: 1 Week.

How much does Event Catering and Banquet Operations: BEOs, Production and Outside Catering in Dubai cost?

The fee for this date is 19,500 SAR per participant. Please read our cancellation policy before you book.

Is this date held in person or online?

It is held in person in Dubai, at Five-star CBD venue.

Where else does Event Catering and Banquet Operations: BEOs, Production and Outside Catering run?

It is also scheduled in 7 other cities: Amsterdam, Barcelona, Dammam, Jeddah, London, Paris and Riyadh.

What does this programme cover?

Event catering and banquet operations break down in predictable places: event orders issued late or incomplete, final numbers that arrive after food is ordered, kitchens asked to plate eight hundred covers in twenty minutes, hot boxes left too long in a van and waiters who do not know the service cues. This Core Concept course gives banquet, catering and event food and beverage managers the documents, calculations and service routines that keep large functions on time and on budget. Participants finish with a Catering Plan and BEO Pack for a case gala dinner.

The programme outline covers:

Introduction
Course Objectives
Target Audience
Course Outline
Day 1: Banquet Department Structure, Catering Models and Function Bookings
Day 2: Banquet Event Orders, Function Sheets and Service Format Selection
Day 3: Attendance Forecasting, Banquet Kitchen Production and Service Staffing
Day 4: Outside Catering Logistics, Holding Temperatures, Contracts and Pricing
Day 5: Case Gala: Catering Plan and BEO Pack
Skills You Will Gain
Why Attend This Course
Conclusion