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tentative vs firm
tentative u just put your name down,
firm you put down a deposit
the minimum number you will pay for
what us the 3 different categories
rationalizing the need for a function?
- personal entertaining
are all groups created equal?
what dose qualifying a guest mean?
Make sure you are picking the best for the hotel
how do u maximize function space revenue?
do you need other equipment like projector, suggest a townie bar because people will by more drinks
if you are the client, pay particular attention to ...
- contract information
- billing instructions
- meal function specifics
this form advises the hotel which expenses your organization will accept to the master account and those each individual will incur
planning meal functions
- review service charge and gratuity
- policies for all meal functions
- review any minimums
The organization and coordination of the activities of an enterprise in accordance with certain policies and in achievement of defined
“Leadership is a process whereby an individual influences a group of individuals to achieve a common goal”
The Management Process
Are there any common SKA’s that would be beneficial to have as a manager?
- Knowledge of product
- Job task knowledge
- Good organizational skills
- Good teamwork skills
- Good people skills
General Rules of Thumb for Dinning Etiquette
- Watch the host/guest for non verbal cues
- Treat others as you would like to be treated
- Do NOT correct others
- Do not comment on their food choices/habits
- No personal grooming at the table
- Turn off cell phone or at the minimum switch to vibrate. Excuse yourself from table prior to answering if you absolutely must.
- Excusing yourself from the table… No explanation
- Do not shake it open
- Place the folded napkin on your lap upon arrival(fold towards your belly button)
- Place on the seat of your chair if you need to leave the table
- Napkin is only placed on the table at the end of the meal. It is to be placed on the left hand side of the place setting
- European: Keep your fork in your left hand
- Try to slide items onto your fork, where possible
- Food exits the same way it entered
- Most foods are eaten with cutlery but not all
Dining Do’s and taboos
- Hailing the waiter
- Putting in a complaint – Quietly
- Commenting on the food
- Toothpick use
- Dirty stemware/cutlery
Proper Passing at the Table
- Place the item being passed on the table near the person
- Ensure that the Salt & Pepper travel around the table as a couple
- Remember to always pass to the right
- Soup Spoon – grip & use
- Remove drips using more soup
- Move spoon away from you
- Sip not slurp, gulp or eat the spoon!
- Place the finished spoon onto the soup liner (plate)
- It is okay to tip bowl away from you to get last drops
staffing for a Banquet
- service - 1
- server to 20 tables max,
- Russian Service - the spoon and the fork plate of meat and individually
- service. 2 serves for every 30
- buffet servies- 1 server to 30 customers.
- just clearning the tables and run changes food
- butler service - care the tray ask people
- if they would like to try it, wear white gloves. 1 to 30 - 40
meeting room set ups
Classroom at Rounds
Fish is not cut; it is pushed apart into bite-sized pieces
You can spear your fish to dip into a sauce
- European style: cut one
- piece at a time
- American style: cut up
- to a max. of 3 pieces
- Types of Food Service
- Modified Buffet - Stations
- Service Station
Russian/ Butlered Service
- Spirits 6 -
- 750 ml (26 oz) bottles
Special Occasion Permits
- Only one license
- can be in use at one time.
- If you are
- operating under a liquor license for an establishment, you cannot also be
- operating under a SOP.
How much does
it cost for an SOP?
- 20 dollars for
- no sale and 75 for sales
What are the
2 classes of SOPs?
Sale and no sale
20% Canadian Whiskey
- 10% Gin
- (more popular in summer)
marketing mix (7P’s)
- the product you are selling exp menu
- the price we are selling it for
- are venue or location
- coupons 241, getting people in the door
- customers/ target market
- Evidence- the smells, look and feel
A feasibility study
- Is it profitable or not?
- What will it basically cost to fund or start?
- Is it worth commissioning a business plan?
Evaluate the role of the menu in marketing.
- Stars – high
- popularity, high contribution margin
- Plow Horse or
- Cash Cows – high popularity, low contribution margin
- Question Marks
- (problem children) – low popularity, high contribution margin
- Dogs – low popularity,
- low contribution margin
- Sales Promotion
- Public Relations and Publicity
vs Contribution Margin
Popularity is how much you are selling of it and contribution is how much you are making off of it .
Used to get the customer inside the door
- Used to stimulate sales once the customer has come
- to the establishment. Menu is the biggest
- age, sex and
- income are examples. The stuff you would wirte on paper
your likes and dislikes. Pasta or Rice, where you want to go on vacation
Salt and lacto
- – no meat or animal products
- – dairy is allowed
- Ovo – dairy and eggs are allowed
- Trends – Flexitarians (eat chicken and fish and Locavores-(local food)
Treatment ~A gluten free diet
- What’s allowed?
- What’s not?
- Grain alcohol
- Brown sugar
Rules for Serving Guests with Gluten Intolerance
- Avoid deep fried foods
- Avoid items with canned soups or sauces
- Avoid bouillon in powdered or cubed form, most Soy sauces, mayonnaise and salad
- dressings include gluten.Corn Oil is good
- Fresh Fruits and Vegetables are great to eat.
- Plain Foods are best