Kimballl class3 f&b

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Class 3 Food & Beverage

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Kimballl class3 f&b

  1. 1. FOOD AND BEVERAGE “F&B”
  2. 2. 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)
  3. 3. ONLINE SAMPLE MENUS• Catering Companies (The Catered Affair at BPL)
  4. 4. ONLINE SAMPLE MENUS• Restaurants (Scampo at Liberty Hotel)
  5. 5. DETAILED MENUS•Catering detailed menu with prices (Catering on The
  6. 6. 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
  7. 7. DETERMINING PORTIONS FOR COCKTAIL PARTY Per-Person portions for Cocktail Reception 2 hours or less:With dinnerNo dinnerLight 3-4 6-8Medium 5-7 10-12Heavy 8 12
  8. 8. MENU PROPOSAL
  9. 9. NEGOTIATE CONTRACT
  10. 10. BANQUET EVENT ORDERS “BEO”
  11. 11. SERVICE STYLES
  12. 12. PASSED HORS D’OEUVRES
  13. 13. HOSTED STATIONS
  14. 14. PLATED/SEATED DINNER
  15. 15. FAMILY STYLE
  16. 16. BUFFET
  17. 17. BAR OPTIONS• Limited or Full• “Top Shelf” or Standard labels• Hosted/Open Bar• Cash Bar
  18. 18. BEVERAGE SERVICE
  19. 19. SIGNATURE DRINKS
  20. 20. TABLE SET-UP STYLES
  21. 21. TRADITIONAL ROUNDS
  22. 22. HIGH-TOP&COCKTAIL ROUNDS
  23. 23. LOUNGE STYLE
  24. 24. MIXED SET-UP
  25. 25. BOARDROOM/ CONFERENCE STYLE
  26. 26. CLASSROOM STYLE
  27. 27. CREATE PROPOSED FLOORPLAN
  28. 28. ONLINE TOOLS
  29. 29. 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

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