Term | Pronunciation | Definition | Context/Example |
AV equipment | ay-vee ih-kwip-ment | Audio and visual technology, including microphones, projectors, screens, and speakers, is used at events | "Confirm all AV equipment is tested at least one hour before the event." |
Banquet | bang-kwit | A formal large-scale meal served to a group of guests simultaneously, typically at a set time | "The banquet service begins at 7 PM — all plates must leave the kitchen together." |
Banquet captain | bang-kwit kap-tin | The senior service staff member responsible for overseeing all front-of-house operations during a banquet event | "The banquet captain briefs the service team 30 minutes before doors open." |
Banquet round | bang-kwit rownd | A circular table commonly used in banquet settings, typically seating 8 to 10 guests | "Set the banquet rounds with centrepieces and pre-set bread plates." |
Banquet service | bang-kwit ser-vis | A style of food service where all guests at a table are served the same course simultaneously by a team of servers | "Banquet service requires precise timing — all plates must land at the same time." |
Bartender package | bar-ten-der pak-ij | A priced package covering bar service, staff, and beverages for a private event | "The bartender package includes two staff members and a four-hour open bar." |
BEO | bee-ee-oh | Banquet Event Order: the master document detailing every operational requirement for a specific event | "The BEO is the single source of truth — check it before every decision." |
Beverage package | bev-er-ij pak-ij | A pre-agreed selection of drinks is included in the event price, offered at set or unlimited consumption | "The beverage package includes house wine, beer, and soft drinks for three hours." |
Booking deposit | book-ing deh-poz-it | A partial upfront payment is required to confirm and secure an event reservation | "A 25% booking deposit is required to confirm all private event bookings." |
Breakdown | brayk-down | The process of dismantling, cleaning, and resetting an event space after a function has concluded | "Breakdown must be completed, and the space reset within two hours of the event ending." |
Briefing | breef-ing | A pre-event staff meeting covering all operational details, assignments, and guest requirements | "A full team briefing takes place 45 minutes before every event." |
Buffet | buh-fay | A self-service food presentation where guests select items from a display of dishes | "The buffet will be replenished every 30 minutes throughout the reception." |
Cabaret setup | kab-ah-ray set-uhp | A room layout with tables and chairs arranged in clusters facing a stage or focal point, leaving a central performance area | "The cabaret setup seats 120 with a clear sightline to the stage." |
Cancellation policy | kan-suh-lay-shun pol-ih-see | The terms under which a client may cancel an event booking and the associated financial penalties | "Our cancellation policy requires 14 days' notice for a full deposit refund." |
Canape | kan-ah-pay | A small, elegant bite-sized item served during a drinks reception or pre-dinner gathering | "Pass the canapés during the cocktail hour before guests are seated." |
Capacity | kah-pas-ih-tee | The maximum number of guests a venue or event space can accommodate under a given room setup | "Capacity for a theatre setup is 200, for a banquet round, so it reduces to 120." |
Catering contract | kay-ter-ing kon-trakt | A formal legal agreement between the restaurant and the client outlining all event terms, pricing, and responsibilities | "Both parties must sign the catering contract before any preparations begin." |
Catering manager | kay-ter-ing man-ij-er | The staff member responsible for planning, coordinating, and overseeing all catering and private event operations | "Direct all client enquiries to the catering manager." |
Centrepiece | sen-ter-pees | A decorative arrangement placed at the centre of a table as part of the event styling | "The client has supplied their own centrepieces — handle with care during setup." |
Classroom setup | klas-room set-uhp | A room layout with tables and chairs arranged in rows, all facing the front, suitable for presentations and training | "The classroom setup seats 60 with writing space for each delegate." |
Client brief | kly-ent breef | A document or meeting in which the client outlines their expectations, requirements, and vision for the event | "Review the client brief carefully before drafting the event proposal." |
Cocktail reception | kok-tayl rih-sep-shun | A standing pre-dinner or standalone event where guests mingle and are served drinks and canapés | "The cocktail reception runs from 6 to 7 PM before guests move to the dining room." |
Conference setup | kon-fer-ens set-uhp | A room arrangement designed for business meetings or presentations, typically with a central table or tiered seating | "The conference setup includes notepads, pens, and iced water for each delegate." |
Contingency plan | kon-tin-jen-see plan | A backup plan prepared in advance to manage unexpected issues during an event | "Always have a contingency plan for AV failure and supplier no-shows." |
Corkage | kor-kij | A fee charged when a client supplies their own wine or beverages for an event | "Our corkage fee for client-supplied wine is $25 per bottle." |
Cover charge | kuhv-er charj | A fixed per-head fee charged for event attendance, sometimes covering food, beverages, or entertainment | "The cover charge of $95 per person includes a three-course dinner and beverages." |
Day delegate rate | day del-ih-gayt rayt | An all-inclusive per-person price for conference delegates covering room hire, catering, and AV for a full day | "Our day delegate rate includes arrival tea, working lunch, and afternoon refreshments." |
Décor | deh-kor | The decorative elements used to style and theme an event space, including flowers, lighting, and table dressing | "The client is bringing their own décor — coordinate access with the events team." |
Deposit | deh-poz-it | A partial advance payment made to secure an event booking against the total agreed cost | "A non-refundable deposit of 30% is required within seven days of signing the contract." |
Dietary requirements | dy-eh-teh-ree rih-kwyre-ments | The specific food restrictions, allergies, or preferences of individual guests that must be accommodated at the event | "Collect all dietary requirements no later than five days before the event date." |
Drinks reception | drinks rih-sep-shun | A pre-dinner gathering where guests are served welcome drinks, often accompanied by canapés | "The drinks reception takes place in the foyer from 6:30 PM." |
Drop-off catering | drop-awf kay-ter-ing | A catering service where food is prepared and delivered to a location without on-site service staff | "Drop-off catering is available for corporate lunches within a 10km radius." |
Duty manager | dyoo-tee man-ij-er | The senior staff member on duty is responsible for all operational decisions during an event | "All guest issues during the event should be directed to the duty manager." |
Event brief | ih-vent breef | A summary document outlining the key details of an upcoming event for the operational team | "Distribute the event brief to all departments 48 hours before the function." |
Event coordinator | ih-vent koh-or-dih-nay-ter | The staff member responsible for liaising with the client and managing all logistical details of an event | "The event coordinator is the primary point of contact for the client on the day." |
Event order | ih-vent or-der | A detailed operational document listing every aspect of an event, including timing, menus, staffing, and setup | "The event order is distributed to all department heads 72 hours in advance." |
Event proposal | ih-vent proh-poh-zuhl | A formal written offer presented to a prospective client outlining menu options, pricing, and event details | "Send the event proposal within 24 hours of the initial enquiry." |
Event run sheet | ih-vent ruhn sheet | A minute-by-minute timeline of all activities and transitions throughout the duration of an event | "Follow the event run sheet precisely — timing is everything in banquet service." |
Event space | ih-vent spays | A dedicated room or area within the restaurant used for private dining, functions, and events | "Our event space accommodates up to 80 guests for a seated dinner." |
Exhibition setup | ek-sih-bish-un set-uhp | A room layout designed for trade shows or exhibitions with open floor space for stands and displays | "The exhibition setup requires all furniture to be cleared from the main hall." |
F&B minimum | ef-and-bee min-ih-mum | The minimum amount a client must spend on food and beverages to secure exclusive use of the event space | "Our Saturday F&B minimum for the private dining room is $3,000." |
Family style service | fam-ih-lee styl ser-vis | A service method where large shared dishes are placed on the table for guests to serve themselves | "Family-style service creates a relaxed, communal atmosphere for the dinner." |
Final headcount | fy-nuhl hed-kownt | The confirmed number of guests attending an event, submitted by the client by an agreed deadline | "The final headcount must be confirmed no later than 72 hours before the event." |
Floor plan | flor plan | A scaled diagram showing the layout of furniture, equipment, and service stations within the event space | "Approve the floor plan with the client before beginning setup." |
Flow | floh | The movement of guests through the event space across the duration of the function | "Consider guest flow when designing the room layout and bar placement." |
Foyer | foy-ay | The entrance lobby or pre-function area is used for arrivals, cocktail receptions, and guest registration | "Set up the welcome drinks station in the foyer for the arrival period." |
French service | french ser-vis | A formal silver service style where food is presented in serving dishes and plated at the table by the server | "French service is reserved for our highest-tier private dining packages." |
Function | fuhngk-shun | A general term for any private or ticketed event held at the restaurant for a group | "We have a function booked for 60 guests on Saturday evening." |
Function sheet | fuhngk-shun sheet | A detailed operational document summarising all requirements for a specific event is distributed to the relevant departments | "The function sheet is the working document — keep it with you throughout the event." |
Guarantee | gar-an-tee | The minimum number of guests the client commits to paying for, regardless of actual attendance | "The guarantee is 80 guests — the client will be charged for this number as a minimum." |
Guest list | gest list | The confirmed list of attendees for a private event, used for seating, catering, and access management | "The guest list must be finalised and submitted to the events team 48 hours prior." |
Head table | hed tay-buhl | A designated table for the host, VIP guests, or key speakers at a formal event | "The head table is set for eight and faces the rest of the room." |
Hired equipment | hyrd ih-kwip-ment | Tables, chairs, linen, glassware, or other items sourced from an external hire company for an event | "Confirm the hired equipment delivery time and assign a staff member to receive it." |
Hollow square setup | hol-oh skwair set-uhp | A room layout with tables arranged in a square or rectangle with a hollow centre, used for meetings and discussions | "The hollow square setup seats 24 and encourages open group discussion." |
Horseshoe setup | hor-shoo set-uhp | A U-shaped table arrangement with chairs on the outside, suitable for presentations and workshops | "The horseshoe setup gives every delegate a clear view of the presenter." |
Hospitality suite | hos-pih-tal-ih-tee sweet | A private room or area used for VIP guest entertaining, sponsor hosting, or executive meetings at an event | "The hospitality suite is reserved for the client's key guests throughout the evening." |
House wine | hows wyn | The standard wine is selected by the restaurant and included in a beverage package at a set price | "House wine is included in the beverage package — premium wines are charged separately." |
Hybrid event | hy-brid ih-vent | An event where some guests attend in person, and others participate remotely via live streaming technology | "We offer hybrid event capabilities with live streaming to remote attendees." |
Inclusive package | in-kloo-siv pak-ij | An event pricing package that combines venue hire, food, beverages, and AV into a single all-inclusive rate | "The inclusive package covers everything — no hidden extras." |
Keynote speaker | kee-noht spee-ker | The principal speaker at a conference or event who delivers the main address | "Confirm the keynote speaker's AV requirements and running time in advance." |
Kitchen liaison | kich-en lee-ay-zon | The designated point of contact between the event service team and the kitchen during a function | "The banquet captain acts as kitchen liaison throughout the service." |
Lectern | lek-tern | A standing desk or podium used by speakers during presentations or formal events | "Position the lectern at the front left of the stage with a microphone." |
Linen | lin-en | Tablecloths, napkins, and other fabric items are used to dress tables and service stations at events | "The client has requested ivory linen — confirm availability with the linen supplier." |
Logistics | loh-jis-tiks | The detailed planning and coordination of all physical aspects of an event, including setup, service, and breakdown | "Strong event logistics prevent delays and ensure seamless delivery on the day." |
Master account | mas-ter uh-kownt | A single billing account that consolidates all charges for an event or group into one invoice | "All charges for the conference are billed to the master account — no individual payments." |
Menu tasting | men-yoo tay-sting | A pre-event session where the client samples proposed menu items to confirm selections | "We offer a complimentary menu tasting for all events of 50 guests or more." |
Minimum spend | min-ih-mum spend | The lowest total expenditure required by the client to access the event space or a specific service level | "The minimum spend for exclusive use of the terrace is $5,000." |
Off-site catering | awf-syt kay-ter-ing | Catering services are provided at a location outside of the restaurant's premises | "We offer off-site catering for corporate events within a 30km radius." |
On-consumption billing | on-kun-suhmp-shun bil-ing | A billing method where the client pays only for the beverages actually consumed, rather than a fixed package | "On-consumption billing suits smaller events where drink volumes are unpredictable." |
PA system | pee-ay sis-tem | A public address system, including amplifiers, speakers, and a microphone, is used to project sound throughout an event space | "Test the PA system during setup — never assume it is working correctly." |
Package | pak-ij | A bundled event offering combining venue, catering, beverages, and sometimes AV at an all-inclusive price | "Our wedding package includes a five-course dinner, beverages, and room hire." |
Patron | pay-tron | A guest or client who has a significant ongoing relationship with the restaurant or events programme | "Table 1 is reserved for our patrons — give them full VIP treatment." |
Per head rate | per hed rayt | The cost per individual guest is used to calculate total event pricing based on confirmed attendance | "Our per head rate for a three-course banquet dinner is $95 excluding beverages." |
Place card | plays kard | A small card positioned at each table setting displaying the guest's name for assigned seating | "Place cards must be set precisely according to the seating plan." |
Plated service | play-ted ser-vis | A service style where individual portions are plated in the kitchen and delivered directly to each guest | "Plated service ensures portion consistency and a professional presentation." |
Post-event report | pohst-ih-vent rih-port | A debrief document is completed after an event, summarising what went well, what failed, and recommendations for improvement | "Complete a post-event report within 48 hours while details are fresh." |
Pre-function area | pree-fuhngk-shun air-ee-ah | The space adjacent to the main event room is used for arrivals, registration, or cocktail receptions | "Set up the registration desk in the pre-function area outside the main hall." |
Pre-set | pree-set | Items such as bread, water, menus, or place cards are placed on the table before guests are seated | "All pre-set items must be in place 30 minutes before the doors open." |
Private dining | pry-vit dy-ning | An exclusive dining experience held in a separate room or dedicated space away from the main restaurant floor | "Our private dining room seats 20 and is available for exclusive bookings." |
Production schedule | proh-duhk-shun sked-yool | A kitchen timeline detailing when each course or item must be prepared and ready for service during the event | "The head chef signs off the production schedule 24 hours before the event." |
Proposal | proh-poh-zuhl | A formal document presented to a prospective client outlining all event options, inclusions, and pricing | "Follow up every event enquiry with a tailored proposal within 24 hours." |
Reception | rih-sep-shun | A social gathering, often preceding a formal dinner, where guests stand and mingle with drinks and light food | "The reception begins at 6 PM in the foyer — dinner is at 7:30 PM." |
Registration desk | rej-is-tray-shun desk | A staffed table at the entrance of an event where guests check in, collect name badges, and receive information | "Staff the registration desk from 30 minutes before the event start time." |
Room hire | room hyr | A fee charged for the exclusive use of an event space for a specified period | "Room hire for the private dining room is $500 for a four-hour booking." |
Room setup | room set-uhp | The arrangement of furniture, equipment, and décor within an event space according to a specified layout | "Room setup must be completed and approved two hours before the event." |
Run of show | ruhn uhv shoh | A detailed timeline document listing every element of an event in sequential order, used to coordinate all teams | "Distribute the run of show to all department heads the morning of the event." |
Seating plan | see-ting plan | A diagram or document showing the assigned table and seat for every guest at a formal event | "The final seating plan must be confirmed and printed 24 hours before the event." |
Silver service | sil-ver ser-vis | A formal service style where food is served to guests individually from serving dishes using a spoon and fork | "Silver service requires trained staff and is offered only for our premium events." |
Site inspection | syt in-spek-shun | A pre-event visit by the client to view the event space, discuss layout options, and confirm requirements | "A site inspection is recommended for all new clients before confirming a booking." |
Staging | stay-jing | The setup of a raised platform or stage within the event space for speakers, performers, or presentations | "The staging will be erected by the external supplier on the morning of the event." |
Standing reception | stan-ding rih-sep-shun | A social gathering where all guests stand rather than being seated, typically for cocktail or networking events | "The standing reception format allows more networking and a relaxed atmosphere." |
Table plan | tay-buhl plan | A document or display showing the assigned table for each guest, typically positioned at the entrance to the event | "Display the table plan prominently at the entrance so guests can find their seats quickly." |
Theme | theem | The creative concept or visual direction chosen by the client to guide the décor, food, and atmosphere of the event | "The theme is garden party — coordinate the menu and table styling accordingly." |
Theatre setup | thee-ah-ter set-uhp | A room layout with rows of chairs all facing a stage or screen, maximising capacity for presentations | "Theatre setup gives us a capacity of 200 — the highest of all room configurations." |
Timeline | tym-lyne | A sequential schedule of all key activities and milestones for an event from setup through to breakdown | "Share the event timeline with all departments and the client three days before." |
Top table | top tay-buhl | The principal table at a formal event where the host, guest of honour, or key speakers are seated | "The top table is set for 10 and positioned facing the main room." |
Turnover | turn-oh-ver | The process of resetting an event space between multiple functions on the same day | "We have a 90-minute turnover between the lunch and evening events." |
Upgrade | uhp-grayd | An enhancement to a package or booking, such as a premium menu, additional staff, or upgraded beverages | "The client requested an upgrade to the premium beverage package." |
Venue | ven-yoo | The physical location or space where an event is held | "Confirm the venue layout and capacity with the client at the site inspection." |
Venue hire | ven-yoo hyr | The fee charged for the exclusive use of a venue or event space for a defined period | "Venue hire is waived when the F&B minimum spend is met." |
VIP table | vee-eye-pee tay-buhl | A designated table reserved for guests requiring special treatment, elevated service, or priority attention | "The VIP table is pre-set with premium glassware and a personalised menu card." |
Volunteer coordinator | vol-uhn-teer koh-or-dih-nay-ter | A staff member responsible for managing and briefing volunteer helpers at a large-scale event | "The volunteer coordinator briefs all helpers one hour before the event opens." |
Welcome drink | wel-kuhm drink | A beverage offered to guests upon arrival at an event, typically included in the package. | "Welcome drinks are served by roving staff as guests arrive." |