| B & B | Bread and Butter Plate |
| Baby Hi-Chairs | A chair for a baby that can be attached to the end of a table with clamps or pulled underneath the table so that the baby can join his or her parents at an eating table. The Hi-chair usualy has a plastic eating tray for the child that sits ontop of the table for them to eat. |
| Backdrop | A painting or mural printed on a large tarp or fabric designed to cover a wall. It is usually hung from the ceiling or can be supported by a frame in an outdoor space. The backdrop is used to accentuates a theme. Ex. For a Carnival themed picnic a backdrop of a circus act could be used. |
| Banquet Event Order | A Banquet Event Order, or as commonly referred to as the “BEO,” is a guideline for the Event Managers on site on the actual day of the event. |
| Banquet Tables | Common tables used at any type of event. They can be used for eating, displaying items, food setup, drink setup or any other station that requires a table. |
| Bar | An actual area in a room complete with bar stools or chairs and an extended table top for service. A bar attendent is usually station behin the bar to serve food or drink items. Guests are free to eat, drink, socialize and obtain alcoholic drinks at the bar. Makeshift bars can also be created at an event where an attendent makes alcoholic drinks either for free or for a charge. |
| Bartender | A licensed individual over the age of 18 or 21 in some US states who has knowledge about alcoholic drinks and serves non alcoholic drinks. Bartenders make all types of cocktails and serve wine and beer. These individuals can be found at events, clubs, restaurants, hotels and any other venue that demands an alcoholic bar. |
| Basted | Food that has been moistened with juices, butter, etc while cooked. This technique often heightens the flavor and softens the texture. |
| Beer and Wine Bar | A bar that does not serve hard liquor such as vodka, gin or any cocktails. |
| Beer Mug | A thick glass or plastic cup with a large handle used for drinking beer. The glass is held at an angle so that when the beer is poured it will accumluate as little foam as possible. In some restaurants, beer mugs are used to serve all drinks as a part of the theme or decor of the venue. |
| BEO | Banquet Event Order- instructions given to the event staff on how the event is supposed to progress. |
| Bistro Chairs | A higher seated chair suitable for seating at a bar or bar height table. |
| Black Tie Attire | A formal event in which guests are expected to wear formal wear. For a man this means a tuxedo and for a woman this means a formal dress; floor length, beaded, etc… |
| Blender - Bar Blender | A handled glass or plastic container with metal blades in its center that chops, grinds or blends food items together. The container sits ontop of a base that when plugged into an electrical outlet activates the metal blades. Blenders are also used to blend foods together with ice such as in smoothies. |
| Booked Event | An event which has been secured by contract or money deposit with an Event Planning Company, caterer, venue, valet or any other component necessary at a particular event. |
| Booster Seats | A plastic or wooden seating block that is placed in a chair for a toddler or small child to sit in to bring them up to the height of the table. |
| Bouncer | A person or persons who stand at the front door(s), entrance(s) who are familiar with the venue. Their job is to contain and oversee the admittance of guests and to keep the conduct in order. Often they wear in ear microphones to maintain conversation with the event planners to rely any problems or concerns. |
| Box Lunch | A simple prepared lunch consisting of meat sandwiches, chips and dessert. |
| Bread Basket | A most typically wicker basket with or without a handle where bread is kept warm by a piece of cloth. Guests can open the cloth to receive the bread and then close it again to keep it hot. |
| Bridal Runner | A cloth, fabric or even flowers laid on the ground for the bride to walk on. This is usually set up in the middle of the venue or between the two sections of chairs reserved for his and hers families.The idea is to make an aisle for the bride from the door to the groom. |
| Budget | The amount of money that can be spent on the total or a component of an event. |
| Budget Planning | The act of managing and working to stay within a certain amount of money allotted for the event. This has to be carefully monitored as guest lists, menus or decoration options might change thus affecting the overall costs. |
| Buffet | Can be a small or wide array of food options and types in which guests are encouraged to help themselves. This can be tailored to fit the needs of the client and can be as elaborate or as small as needed. For example, while a breakfast buffet would only serve breakfast items such as fruit, pastries, eggs, etc... a dessert buffet could serve an international menu of 50 kinds of desserts. Buffets are usually chosen because guests can eat at their leisure as many types as they would like while being able to socialize freely. |
| Buffet Line | A sequence of buffet tables and stations which guests are encouraged to help themselves to. Guests can proceed in line or skip to where they would like to begin. Ex. The meat buffet, the salad, the soup, dessert. |
| Butter Knife | A smaller knive used to spread butter on bread easily. The edge of the knife sharp enough to cut through chilled butter but dull enough to avoid cutting the bread as the butter is being spread. |