During the banquet and catering events managers have several responsibilities to ensure the smooth operation throughout the whole event.
宴会酒席期间，为保障活动的顺利进行经理需担负以下职责。
He or she is responsible of supervising staff, dealing with last minute challenges such as extra guests, changes to the initial arrangements, staff members calling sick etc. but also ensuring all hotel procedures are followed and protocols are observed.
他需督促员工、处理最后时刻突发的棘手问题，比如实际宾客超过预计数目、初始安排发生改变或者员工临时请病假等，同时还要确保跟进酒店的全部程序并遵守协议中的内容。

Many operations use varied beverage plans to provide beverage service at banquets or catered events. The main types are: host bar where the drinks are paid by the host. This is charges either by the drink, by the bottle or by the hour) and Cash bar where the guests pay for drinks. Usually the cash bar is available after the event is over and is provided for the guests who may like to stay longer in the event.
许多宴会酒席在提供饮品服务方面采用不同的饮品计划。主要类型有：主吧台，其饮品都由主办方支付，可按照饮品、数量或时间收取费用；现金吧台，由客人自己支付饮品费用。通常会将现金吧台维持到活动结束之后，以便宾客继续留在活动现场。
Every event is special to the guests who attend it and in some banquets and catered events in which staff members must also understand protocol – the formal rules of etiquette used for ceremonies of state, military functions or other special events.
对于参加的人来说，每场活动都是特别的。一些宴会酒席活动有特定礼仪，参与的员工必须谨记在心——这些正式礼节规定往往用于国庆、军事庆典以及其他的特殊场合。
These are rules that dictate the proper way to do things when very special guests are served. Protocol rules apply in seating arrangements, flag display, welcoming and service order.
这些礼节规定了为特别来宾提供合理服务的方式，例如座位安排、旗帜摆放、迎接来宾和服务顺序等。
We will discuss the after service activities in the next session.
下节我们将探讨售后服务的相关活动。