Customer Experience & Service Excellence (CX)

Event Catering and Banquet Operations: BEOs, Production and Outside Catering – Paris, 8–12 Mar 2027

Event Catering and Banquet Operations: BEOs, Production and Outside Catering runs in Paris from Monday 8 March to Friday 12 March 2027 (1 Week). The fee is 23,500 SAR per participant. The same programme is also scheduled in 7 other cities.

Dates: Monday 8 Mar – Friday 12 Mar 2027
Length: 1 Week
Fee per participant: 23,500 SAR
Format: In person, Paris
Venue: Right Bank business hotel
Status: Open for registration
Week: 10 of 2027
Reference: 813_20190

This session

8–12 Mar 2027

This Event Catering and Banquet Operations: BEOs, Production and Outside Catering session in Paris runs from Monday 8 March to Friday 12 March 2027 (week 10, Q1 2027). It is the 1st of 2 dates in Paris in 2027, at a fee of 23,500 SAR, the same for each of them. Registration is open for this date. It is held in person at Right Bank business hotel.

When else does it run in Paris?

8 – 12 March 2027 This date 23,500 SAR
13 – 17 September 2027 23,500 SAR

How do I book this date?

Reference for this date: 813_20190. 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 Paris start and finish?

It starts on Monday 8 March and finishes on Friday 12 March 2027: 1 Week.

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

The fee for this date is 23,500 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 Paris, at Right Bank business hotel.

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, Dubai, Jeddah, London 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