View
280
Download
0
Category
Tags:
Preview:
DESCRIPTION
Class 3 Food & Beverage
Citation preview
FOOD AND BEVERAGE
“F&B”
CHOOSING A CATERER
• Caterers can be in-house or off-premise
• Depending on the venue, you may not have a choice
• Ask what other services/items they provide (china, silver, glassware, table/chair rentals)
ONLINE SAMPLE MENUS
• Catering Companies (The Catered Affair at BPL)
ONLINE SAMPLE MENUS
• Restaurants (Scampo at Liberty Hotel)
DETAILED MENUS• Catering detailed menu with prices (Catering on The Charles)
MENU PLANNING
• Work closely with client on their particular tastes and favorites
• Consider the type of event and duration
• Know your space, restrictions and capabilities
DETERMINING PORTIONS FOR COCKTAIL PARTY
Per-Person portions for Cocktail Reception 2 hours or less:
With dinner No dinnerLight 3-4 6-8 Medium 5-7 10-12 Heavy 8 12
MENU PROPOSAL
NEGOTIATE CONTRACT
BANQUET EVENT ORDERS “BEO”
SERVICE STYLES
PASSED HORS D’OEUVRES
HOSTED STATIONS
PLATED/SEATED DINNER
FAMILY STYLE
BUFFET
BAR OPTIONS
• Limited or Full• “Top Shelf” or Standard labels• Hosted/Open Bar• Cash Bar
BEVERAGE SERVICE
SIGNATURE DRINKS
TABLE SET-UP STYLES
TRADITIONAL ROUNDS
HIGH-TOP & COCKTAIL ROUNDS
LOUNGE STYLE
MIXED SET-UP
BOARDROOM/ CONFERENCE STYLE
CLASSROOM STYLE
CREATE PROPOSED FLOORPLAN
ONLINE TOOLS
THINGS TO CONSIDER
• When planning the menu, offer a variety of foods (colors, flavors, textures)– For cocktail hour have at least one
vegetarian option• Service is so important, make sure
you have catering staff ready at least 30 minutes before start time
• Always have non-alcoholic options available
Recommended