Explain why architects and banquet managers never see a room the same way.

Question

What will be an ideal response?

Answer 1

It has been well documented that most restaurant facilities, especially kitchens, are designed by people who do not or have never worked in a kitchen. The same is true for function rooms. Architects many times calculate the square footage available per person as 8 to 12 square feet of space per person at a sit-down (plated) meal function. The formula used is mathematically accepted, but the projected number of guests will not fit into the room.

Experienced banquet managers know that the projected number would not fit because they know that each function is an individual party that may require different demands on the space, resulting in a different capacity for the room. The location of exits, the shape of the head table, the traffic flow, the dance floor, the audiovisual equipment, and the type of functions must be taken into consideration before the realistic capacity of a room for each function can be determined.