Something is wrong here, said Anitra, the owner of five of the restaurants in the Meadowlands Restaurant chain. She was talking to Blaine, the unit manager. What do you think is wrong? asked Blaine in response. Well, replied Anitra, all of our restaurants are designed very much the same with an identical $$ la carte menu, a versatile kitchen, and our Summit meeting room that al$-$lows us to offer up to $75$ person banquets. We think this is a competitive edge over our other restaurant competitors, and the banquet business should beand isvery profit$-$able at our other four restaurants.I have noticed that your unit sells fewer banquet events, that they have a higher food and labor cost, and that they are much less profitable than the other units. Also, there seem to be more banquet sponsor complaints.I am scheduling Alice, our unit manager in Pleasanton $($a community about $50$ miles away$),$ to spend a week here. I want you two to figure out how to correct the problem. This property needs to have a much better$-$performing banquet operation.Assume you are Alice and you are preparing a list of what you think should be happening at Blaines property if it was enjoying a successful banquet business. Your plan is to then compare the list of best practices with the actual procedures that are used. Address the following questions related to a banquet procedures list$\mathrm{.}1.$ List five procedures for meeting with potential banquet sponsors. $2.$ List five concerns that should be considered as the preplanned banquet menus are developed. $3.$ List three suggestive selling options related to alcoholic beverages for banquet events. $4.$ List six things that the on$-$duty manager should do during the event to ensure that customer service is as it should be$.5.$ What feedback is important from the sponsor after the event? How should the feedback be gathered?