After the revenues from the rooms in accommodation establishments, a large part of the operating income is obtained from the food and beverage department. One of the most important sections and activities in the food and beverage sector is the banquet and banquet applications that the hotels carry out within their own structures. Among these, the biggest contribution is provided by the banquet and banquet unit. Success in banquet and banquet operations, which are an important source of income, depends on many factors. One of these elements is a good menu planning process. The best advertising tool of hotel businesses is that the service they provide and the menus they prepare can satisfy the customer. Therefore, menu planning plays an important role in hotel businesses. If the managers of the food and beverage department in hotel businesses can plan the menu effectively for the target market and provide a quality service, they can increase their profits. The purpose of this study, which explains how to plan the banquet menus in hotel establishments, gives information to the employees in the food and beverage department of the hotel establishments about the definition of banquet, types of banquets, the importance of the organization in banquet menu planning and the points to be considered while planning the banquet menu.