• Shopping lists are helpful for kitchen staff so they ensure they have what they need.Chef Onion image by Allyson Ricketts from Fotolia.com
  
  Banquet events are fun to attend, but can be a challenge to coordinate. Assembling groups of vendors together to create a seamless event requires attention to detail and organization. Prepare the kitchen staff thoroughly so that they anticipate guest needs while ensuring the highest quality food product. Create a checklist of items the back of the house will need to meet guests needs the fastest.
  
  

Shopping list

• When the catering assistant brings in the food items for the banquet menu, check off your ingredients list to ensure all items are present. An ingredients list complete with quantities is an essential component of your back-of-the-house checklist. It is easy to assume that a menu to the kitchen staff will suffice, but adding a detail of each ingredient including spices and cooking oils helps to avoid confusion later. Check off quantities of each item to be sure there is 20 percent more of all items in case unexpected guests show.
  
  

Liability

• If you are working with a caterer, add proof of insurance complete with worker's compensation to your checklist. If alcohol is being served at the banquet, get a copy of the caterer's liquor license. Cover your bases to avoid being held responsible for damages to the venue caused by catering during the event. The caterer's liquor license helps ensure that the company understands the responsible handling of alcohol. Be sure the insurance coverage includes a liquor liability clause to protect you and the venue owner from litigation in the event an alcohol related incident occurs.
  
  

Equipment

• Extension cords, burners, ice, folding tables, flatware, serving dishes, ice coolers, and glassware are just a few of the items you will need to execute your banquet. During the walkthrough for your event, have the person in charge of the back-of-the-house join you to get an accurate idea of your expectations of how the tables will be set, and the servingware needed to achieve this look, the color linens you need, centerpiece needs and the order the food will be served. This will help the back-of-the-house lead gather an equipment list well in advance of your event.