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Catering Management
final exam
| Question | Answer |
|---|---|
| Food Trends | fresh, seasonal, organic, local, regional, ethnic, sustainable products, BIG flavors, branded products, moderate portions, minimal/no garnish, healthy |
| Truth in Menu | grown & harvested, preservation (FRESH), preparation, quality, quantity, price, point of origin, merchandising, nutritional claims, identification, brand |
| Food Composition | quality/brand, fresh, flavor, variety, color/shape/texture, temperature, preparation methods, triple dipping focus (garlic, garlic, garlic), labor, equipment |
| Menu Composition | contemporary, user friendly, category variety, signature items, logical order, merchandising, clear prices, clear extras, dated |
| Catered Event Type | breakfast (speed & bev.), coffee breaks (S&B), continental (stand/$), concessions (logistics & price), lunch (speed & preset), boxed lunch (no bologna/creative), dinner (time, $, schedule), hospitality suite (ICW), reception (heavy, light, themed) |
| Reception style should be: | easy to eat, easy to hold, not messy.. you're going to be networking so you want to be presentable |
| Serving Styles | american plated (11/20), banquet fresh (dressing,bread,NOT COOKING TABLE SIDE,upgraded service,grounded pepper,added service), english (platters,family style), action (station w/attendant), butler (tray passed, 2< items), french &russian DONT!(tableside) |
| Beverage Trends | quality products, varietal wines (75% of grape or more to be considered that type of wine), branded products, tiers, pairing, zero calories, variety, specialty drinks, beer/wine growth, non-alcoholic |
| Bars | hosted by the drink, hosted by the bottle, hosted by the hour, cash bar, combination, house/call/premium, tiers, V/G/R/T (vodka,gin,rum,tequila), S/B/B (scotch,bourbon,blended,whiskey-crown), beer, wine, soda, 0-cal |
| Wine | terroir, varietal, vintage, fermentation, riddling, labels, Napa valley, Sonoma, Oregon, Washington |
| Riddling Process: | fermented wine process, fermentation takes places in bottle, bottle is placed neck down, riddler turns bottles a quarter of a turn everyday for 6-8 weeks |
| Catering Math Ratio: American | 1/20 |
| Catering Math Ratio: Reception | 1/50 |
| Catering Math Ratio: Buffet B/L/D | 1/30 |
| Catering Math Ratio: Bartender | 1/75-100 |
| Catering Math Ratio: Runner per B/L/D Buffets | 1/100 |
| Catering Math Ratio: Bottle of Wine | 5 glasses |
| Catering Math Ratio: Pieces Per Person 1 Hour (Buffet) | 7 pieces |
| Catering Math Ratio: Reception Runners | 1/3 |
| Catering Math Ratio: Captain | 1/250 |
| Catering Math Ratio: Butler Pass | 1/75 |
| Catering Math Ratio: Cashier Per 2 Bar | 1 cashier |
| Catering Math Ratio: Bar-back Per 2 Bar | 1 bar-back |
| Catering Math Ratio: Shots Per Liter | 33 shots |
| Catering Math Ratio: Drinks Per Person 1 Hour | 2-2.5 drinks |
| Space/Equipment/Buffets (USING SPACE): | symmetry, exits/restrooms, head of room is north, before/after/vendors, storage, process as a customer, aisle/lines/flow, buffet placement (single or double) |
| Space/Equipment/Buffets (PHYSICAL USEAGE): | table rounds (60,ok/66,good/72,BEST), rectangular, serpentine/half-moon buffet, cocktails, staging (6x8 or 4x8) 2 feet per item on buffet, how many do you need (1/100 B/L/D/BUF.. 1/50 buffet per guest at reception), diagrams |
| Room Set/Table Set | head of room (N), N/S/E/W, skeleton, meeting matrix (used for layouts), chairs for 8's, chairs for 10's, 12/3/6/9, table scape, centerpieces (14"), hem down even drop, max 4 glasses (water, red&white wine, cham. or special drink), max 8 silverware |
| Wrapping Paper (Decorations) | listen to the customer, stay with the familiar, don't over engineer!, consider icons, use color, use lights, decor, flowers/greenery (NEVER FAKE!), entertainment, tablescapes |
| Control Freak/BEO | BEO (it's a contract), 7-10 days out, distributed to closet 'execution' partners, change process, what's on it?, refer to the #, for EVERY catered event, the pop-up, the weekly, BEO meetings |
| Calculations/Breakage, Retail Pricing | control & billing of beverage (breakage) |
| Breakage Example: | breakage: state w/(1) vodka, + (4) vodka, returned (2) vodka, used (3) vodka.. (3) vodka X 33 shots = 99.. 99 X 6.95 p/drink = $688.05... $688.05+++ |
| Retail Pricing/Example: | actual cost of the food on the plate (bread, butter, salad, chicken, veggies, potato, desert..) ex: all that = $11.22.. you want to run cost % of 28.5% for all lunches (71.5% profit).. 11.22 / 28.5% = $39.36.. round up to $39.50 |
| Local/Social | weddings, local business events, anniversary parties, bar/bat mitzvahs, reunions... SOLICIT!!! |
| Groups (Corporate & Association) | corporate meetings, association meetings, ICW events, incentive events, annual conferences, product intro's.. ASSIGNED!!!! |
| Menus/Proposals | user friendly,contemporary,colorful/symmetric/logical sequence (B-R), be revised easily,include cover page/policy pages/dates/page #, priced by item not a 'bingo' page format, right products for the market/audience/customer, mix of meal offerings/products |
| American Service Plated Order | breads, appetizer, soup, salad, intermezzo, entree, desert, coffee |
| Buffet Breakfast & Coffee Breaks Order | juice, fruit, yogurt/cereal/smoothies, eggs, meats, potato, action/specialty items, pastries, beverage |
| Buffet Lunch Order | bread (or last before beverage), fruit, soup/salad,entrees, starches, action, desert, beverage |
| Buffet Dinner Order | bread (or last before beverage), soup/salad, chilled displays, entrees, starches, action, desert, beverage |
| Reception Order | cold hors d'oeuvres, cold display, hot hors d'oeuvres, hot display, action stations, deserts, beverages |
| Service Styles: American | plated in kitchen, same entree, served left to right, served with left hand |
| Service Styles: Buffet | speed/variety, guest do the work (make it easy), can be costly, used for B/L/D/R |
| Service Styles: English | known as 'family style', bowls/platters, net working, equipment issues |
| Service Styles: French & Russian | cooking tableside, french is 'to the plate', russian is 'to the platter', 'banquet french'- way to provide guest to plated American service w/out cooking there (ex: putting dressing on salad, put on S&P for guest, put cheese on plate, etc) |
| Triple Dipping | DON'T DO THIS!!! ex's: fruit, fruit, fruit.. garlic, garlic, garlic.. breaded, breaded, breaded.. hot, hot, hot.. service, service, service.. THINK BEFORE USING SAME FLAVORS/TEXTURES FOR ALL DISHES!!! |
| Retail Pricing: | is what you charge the customer for the item on menu, covers the actual food cost & leaves $$ left over for labor/other expenses/profit, it is based on cost |
| Chairs: | minimum 24-30 inches between chair backs |
| Linens: | primary crease runs N & S |
| Bread Basket | 2, placed at 1 & 7 |
| Butter | 2, placed at 3 & 9 |
| Cream and Sugar | 2, placed at 12 & 6 |
| Salt & Pepper | 2, placed at 12 & 6 |
| Silverware: | 10-12 inches btw fork & knife, max of 3 per side plus 2 on top, remove unused after clearing each course |
| Plates: | plate set 1/2 inch from edge, allow 10-12 inches for service plates, B&B plates at 11 above forks, C/S or mug at 4 or as a course, all food service from the left! |
| Ferment | The process for changing sugar to alcohol |
| French, buffet, butler, and action stations | no more than 2 items per tray |
| Receptions! | use themes as opportunities |
| Create in-house partners | electrical & rigging deals with in-house partners |
| 2 Primary Events | corporate and associations |
| Before the event... | seating 15-30 minutes before |
| Industry standard is what.. | rounds of 10! |
| Call time is what? | 1.5 hours when workers need to come in |
| Sweep Set | work from one side of the room to the other |
| Station Set | assign certain tables to do |
| Vintage wine | the date appears on the label, 95% of the wine must be from grapes grown/harvested in that year |
| Varietal wine | to be classified as this, 75% of the wine in the bottle must be juice from that grape! |
| Texture of wine compared to milk: | skim- pinot noir, 2%- merlot, whole- cabernet |
| Methode champenoise | traditional french method |
| Sommelier | trained wine expert |
| Tannin | skins of grape.. bitter,preserve |
| Wine Considerations | drink less complex to more complex wines |
| Yeast | converts sugar to alcohol during fermentation |
Created by:
melshep