Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
61 Cards in this Set
- Front
- Back
|
What are the essential pieces to menu planning?
cic 364 |
- Support meeting Objectives
- Profile attendees - Compare to group's F&B history - Communicate thoroughly with catering manager - Consider geographic location - Consider time of year |
|
|
What is recommended to select for menu planning?
cic 364 |
Seasonal foods
Ethnic foods Fresh and safe ingredients New and unusual ingredients Nutritious ingredients |
|
|
What are challenges to consider when menu planning?
cic 364 |
- Allergies and food restrictions
-ADA issues -Preferences -Politics of food (veal, etc) -Affect of food on learning |
|
|
What are ways to guarantee catering revenue to the facility?
cic359 |
1) A certain dollar amount per group room night
2) A set number of guests for certain events 3) A minimum total dollar amount for the entire program. |
|
|
What is the first step to working with catering personnel?
cic360 |
Establishing a working relationship with the catering manager
|
|
|
What does the planner provide to the catering manager when planning the program?
cic360 |
Group's history - attendance patterns and F&B selections
Requirements Special Needs |
|
|
What does the caterer provide to the planner when planning the menu?
|
Local laws and regulations
Labor union requirements BEOs with event specifics |
|
|
When does the caterer begin to work with the meeting planner?
cic360 |
12-18 months in advance of meeting/program.
|
|
|
When should prices be set for menus?
cic 360 |
12-18 months in advance
|
|
|
What are the elements of F&B negotiation?
cic361 |
- Establish realistic budgets and timelines when planning food functions
- Agree on cut-off date for giving guarantees for meals (48-72 hours) - Agree on an overset percentage (standard is 3-5%) - Research mandatory gratuities and service charges (typically 17-22%), charges that are taxed and tipping policy |
|
|
What is the difference between gratuity and tax?
|
Gratuity - non negotiable charges
Tip - discretionary amount given above the gratuity. |
|
|
What are some unique facilities when dealing with F&B?
cic 361 |
Resorts
Conference Centers |
|
|
What is unique for F&B at resorts?
cic 361 |
May use meal plans:
MAP: Modified American Plan or Half Board: Room rate and breakfast dinner Full American Plan or Full Board: Room rate and 3 meals. European: Breakfast is included in the room rate |
|
|
What is the unique aspect of F&B when dealing with conference centers?
cic 361 |
Offer a Complete Meeting Package (CMP).
Includes room, meeting facilities, AV, and F&B. |
|
|
What are ways to control costs when planning the menu?
PMM411-412 |
- Ganging menus - piggyback off of somsone else's menu
- Small servings for special items - Limit portion size - Pass the food (family style) - Vouchers |
|
|
What needs to be discussed for function room set up?
cic 362 |
- Review rooms capacity and limitations
- Explain purpose of the function - Choose set-up, decor, and atmosphere that match event's purpose - Consider AV equipment & speaker needs - Remember attendee comfort - Don't underestimate small elements: centerpices, music, color. |
|
|
What are the type of meal functions?
cic366 |
Refreshment breaks - good time for creativity, should be at least 30 min.
Luncheons - 90 min Receptions - networking in top priority - 2-3 hours Banquets - consider regional specialties Dinners - 2 hours - 4 hours (with dancing, etc) Parties Hospitality Suites |
|
|
What is American Service?
cic363 |
American - food served from left, beverages from right, and all items removed from right. Food is portioned and plated in kitchen then served by attendants
|
|
|
What are the types of service for F&B?
cic 363 |
American Service
Buffet Butler Service Cafeteria Service French cart service French Banquet service Pre-set Russian Banquet service Restaurant Russian service |
|
|
What is Buffet service?
cic 363 |
Food arranged on tables. Guests serve themselves.
|
|
|
What is Butler Service?
cic 363 |
Used at receptions, servers offer a variety of both hot and cold hors d'oeuvres on platters to guests. Can be called tray service.
Served with napkins only, no plates, restricting the amount taken from the server sometime extra fees for service labor |
|
|
What is cafeteria service?
cic363 |
similar to buffet, except food is served to guests by attendants
|
|
|
What is french cart service?
cic 363 |
For smaller events.
Uses serving pieces, heating and garnishing of food tableside by a captain and the serving of food on a heated plate, which is then served to the guest by a server. Entree served from right, bread and butter and salad from the left, beverages from the right. All removed from right. |
|
|
What is French banquet service?
cic 362 |
Banquet style platters of food are prepared in the kitchen. Each food item is served from the left by server from platters onto individual plates (sauces and dressing is added after placed).
|
|
|
What is pre-set service for F&B?
cic 363 |
Food is on the table when guests arrive.
|
|
|
What is russian banquet service?
cic 363 |
The food is fully prepared in the kitchen. All courses served from platters or escoffier dish. Tureens used for soup and special bowls for salad. Server places the proper plate in front of the guest. After placed, server returns with a tray of food and moving counterclockwise around the table, allows guests to help themselves from the platter presented on the left.
|
|
|
What is restaurant Russian service?
cic 363 |
Foods cooked tableside. Servers put food on platters and present them to the guests who serve themselves.
|
|
|
What is the fastest type of service for F&B?
cic 363 |
Pre-set
|
|
|
Can service styles at a function be mixed?
cic 363 |
Yes
|
|
|
What are the styles of Breakfast?
PMM 403 |
Full Service: guests seated at one time. Combo of pre-set and plated is done. Longer timeframe. Speaker may be there?
Continental: Option allows variety for food and budget. 30-60 min. Fastest type. 1 buffet/100 attendees. Full breakfast buffet: Usually the most expensive option. Good for the last day of the event for a "wow" factor. 2-3 meats; 2-3 eggs; 1 potato; 3-6 carbs. 60 min. English Breakfast: Same foods as Full breakfast and also action stations with made-to-order options. 60 min. |
|
|
What are service levels for:
rounds of 10? rounds of 8? Bussers? |
Rnds of 10: 1 server for every 2 tables
Rnds of 8: 1 server for every 5 tables. Bussers: 1 for every 3 servers. |
|
|
What are the service levels for the following with poured wine/French service?
- Round of 10 - Round of 8? - Buffets |
10: 2 servers for every 3 tables
8: 1 server for every 2 tables Bufft: 1 server for every 40 guests; 1 runner per 100-125 guests |
|
|
What are service levels for French or Russian service?
This is rounds of 10 or 8 |
1 server per table.
|
|
|
What is a cash bar?
|
Attendees pay individually for their own drinks
also called no-host bar |
|
|
What is an open bar?
|
Charges are paid by the host on a per-drink, per-bottle, per-person, or per-hour basis. Tickets may be given to attendees to limit consumption
|
|
|
What is a combination bar?
|
Includes both cash-bar and open-bar concepts. Guests are issued a number of tickets for free drinks and are then required to purchased additional drinks.
|
|
|
What are service levels for bars?
|
1 bartender per 75-100 guests, if arrival is a flow.
1 bartender per 50 if guests arriving at once. 1 cocktail server per 50 guests 1 wine steward for every 5 tables with wine service accompanies dinner. |
|
|
What are local dram shop laws?
|
The sponsor can be held liable if any of their guests become intoxicated and cause injury to themselves or others, or damage to property, or if liquor is served to someone younger than legal drinking age.
|
|
|
What are some recommendations for liquor hosts?
|
1. understand liability of social host when serving alcohol
2. purchase appropriate liquor liability insurance 3. Take precautions to prevent guests from becoming intoxicated to avoid exposure to liquor liability 4. Institute programs to get guests home safely. |
|
|
What are key items to remember for international food functions?
|
- Food is closely linked to tradition and culture of an area
- No region can be defined simply by the cultural aspects of food - Fusion cuisine is a result of glaobalization - Religious beliefs heavily influence food selection and manner in which food is eaten. |
|
|
More key points for international food functions.
|
- Event organizaers must evaluate sanitation and food standards in other countries or regions
- Different countries use different terminology - Ask for detailed invoices to ensure planner understands charges and avoids surprises - Whenever possible, feature local specialties on your menus. |
|
|
What is the international verbiage for:
cordials liqueurs aperitifs digestifs |
Cordials: non alcoholic fruit drinks
Liqueurs: distilled alcoholic spirits taken after a dinner Aperitifs: served before a meal Digestifs: served after meals |
|
|
Know the coffee graph for the AM break:
|
Regular M: x60% F: x50% B: x55%
Decaf M: #x20% F x25% B: x25% Tea M: x10% F: x15% B: x10% Soda M: x25% F: x25% B:x25% Divide the resulting number by 20 (6 ouce cups per gallon) to determine the number of fallons needed. Round each partial gallon up to the next half gallon. |
|
|
Know the coffee graph for PM Break:
|
Regular M: x35% F: x30% B: x35%
Decaf M: #x20% F x20% B: x20% Tea M: x10% F: x15% B: x10% Soda M: x70% F: x70% B:x70% |
|
|
What is a lacto-ovovegetarian
|
Eat plant foods plus eggs and dairy foods
|
|
|
How much seating should be provided for a reception?
|
Seating for 20-25% of the attendees.
|
|
|
When the reception is scheduled immediately after a meeting, how is food consumption?
|
Less than if the reception is held later.
|
|
|
How much cost can moving from napkins only to plates add to the food?
|
Up to 1/3 the cost
|
|
|
Know hors d'oeuvres chart:
|
Draw Chart: (pmm 406)
|
|
|
Hospitality suites are often referred to as:
|
ICW: In conjunction with - the business is not necessarily from the meeting sponsor, but is a part of the meeting and should be included in negotiations.
|
|
|
What is open seating?
|
Provides one or more extra tables that are not completely set as they are only covered with tablecloths. If the group goes over the guarantee, the tables can quickly be set.
|
|
|
What are the wine formulas?
|
Standard formula: 1.5 bottles of wine per person for a seated dinner
Consumption will ave. 3 glasses of wine per person during a 2 hour reception. |
|
|
What are wine assumptions?
|
Outdoor event: more white is served.
Winter: more white is served. |
|
|
When drinks are hosted, what is the attendance expectation?
|
80% of attendees will come
Ave consumption of 2-2.5 drinks per 1 hour and 3-3.5 drinks for 1.5 hours |
|
|
What is expected consumption for a cash only bar?
|
1.5 drinks per person for 1 hour
Consumption is much lower than a hosted bar. |
|
|
What is a cocktail reception plan?
|
a package designed to ease the budgeting plans for groups of 50 or more attendees. Under this, the group is provided all the beer, bartenders, etc and carged per person based on guarantee or actual (whichever is higher)
|
|
|
What is moving decor?
|
costumes
|
|
|
When do facilities like to quote F&B prices?
|
no more than 3 months out.
but you can contract to have it earlier, potentially as far out as a year |
|
|
Where is a gratuity placed on the bill?
|
after taxes as it is not taxable (service charges are taxable)
|
|
|
What is English Service?
|
Simliar to Russian, food brought to the table on a tray and presented to the host who then cuts the food himself or chooses to have it done by the server away from the table.
|
|
|
When should menu selections and instructions for F&B be sent to the hotel?
|
45-60 days prior to the event.
|
