F n B

no food

with food

tentative u just put your name down,

firm you put down a deposit

the minimum number you will pay for

• personal entertaining
• business
• other

no

Make sure you are picking the best  for the hotel

do you need other equipment like projector, suggest a townie bar because people will by more drinks

• 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

• 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”

• Planning
• Organizing,
• coordinating,
• staffing
• Directing/Controlling
• Evaluating

• Knowledge of product
• Job task knowledge
• Good organizational   skills
• Good teamwork skills
• Good people skills

•  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

•  Punctuality
•  Hailing the waiter
• — Putting in a complaint – Quietly
• — Commenting on the food
• — Toothpick use
• — Dirty stemware/cutlery

•  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

• American
• 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

Banquet Rounds

Conference Style/Boardroom

 Harvest Moon

 U shape

 Classroom

 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
•  Buffet

•  Modified Buffet - Stations
•  Service Station

 American

 Russian/ Butlered Service

Bar Service

•  Consumption (Host)
•  Cash

 “Toonie”

  Butlered Service

 Table Wine

• 100 standard
• drinks

• Beer 100 – 12 oz
• bottles

• Spirits  6 - 
• 750 ml (26 oz) bottles

• Wine 20 - 750 ml
• bottles

• 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.

• Wedding Wine
• Scenario

• 20 dollars for
• no sale and 75 for sales

Sale and no sale

• Your
• home, a board room

 

30%          Vodka

20%          Canadian Whiskey

20%          Rum

10%          Scotch

• 10%          Gin 
• (more popular in summer)

• Liqueur or
• Schnapps

• Product-
• the product you are selling exp menu

•  
• Price-
• the price we are selling it for

•  
• Place-
• are venue or location

•  
• Promotion-
• coupons 241, getting people in the door

•  
• People-
• customers/ target market

•  
• Process-
• how its made

• Physical
• Evidence- the smells, look and feel

• 1.
• Will it work or not?

• 2.
• Is it profitable or not?

• 3.
• What will it basically cost to fund or start?

• 4.
• Is it worth doing?

• 5.
• Is it worth commissioning a business plan?

 

• 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

 

• Advertising
• Personal
• Selling
• Sales Promotion
• Merchandising
• Public Relations and Publicity

 

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

• ·        
• Vegan
• – no meat or animal products

• ·        
• Lacto
• – dairy is allowed

• ·        
• Ovo
• - eggs are allowed

• ·        
• Lacto
• Ovo – dairy and eggs are allowed

• ·        
• Food
• Trends – Flexitarians (eat chicken and fish and Locavores-(local food)

• What’s allowed?  
• Rice 
• Corn
• Potato 
• Soya
• Beans
• Quinoa
• What’s not?
• Wheat
• Barley
• Grain alcohol   
• Msg 
• Oats    
• Brown sugar

• 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