HomeHospitality Events GlossaryWhat is a BEO (Banquet Event Order)?

What is a BEO (Banquet Event Order)?

Glossary

What is a BEO (Banquet Event Order)?

A BEO, or banquet event order, is the master document for a catered event. It summarises everything the venue’s teams need to deliver: date, timings, room setup, menu, beverage arrangements, pricing and special instructions.

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The BEO is typically produced by the sales or events office once a booking is confirmed, and updated as details change. Kitchens, banqueting and front of house teams all work from it on event day.

Its weakness is that it is a summary: it does not carry each named guest’s menu choice or allergy. That guest-level layer is collected separately, which is where pre-order systems complement the BEO. In Creventa, BEOs and function sheets are editable in the platform and populated with live guest data.

A BEO in practice

Picture a 180-guest awards dinner. The BEO says: doors 6.30pm, three-course set menu with a vegetarian alternative, wine package B, cabaret seating for 18 tables, band load-in at 4pm. Every department reads the same sheet: the kitchen preps 180 covers, the floor sets 18 tables, the bar stocks package B. What the BEO cannot say is that seat 4 on table 12 has a nut allergy and chose the beef, which is why venues pair it with guest-level pre-orders.

Frequently asked questions

What does BEO stand for?

BEO stands for banquet event order: the master operational document for a catered event, covering timings, room setup, menus, beverage arrangements, pricing and special instructions.

Who writes the BEO?

The sales or events office produces it once a booking confirms, and updates it as details change. Kitchens, banqueting and front of house all deliver against it on the day.

What is the difference between a BEO and a function sheet?

They are broadly the same document; BEO is the common term in the US and international hotel groups, function sheet in UK and European hospitality.

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Last reviewed
Reviewed July 2026. Creventa results such as wet-spend uplift, time saved and reduced food waste are typical outcomes reported by customers and vary by venue and event.

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