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Catering Mgmt
| Question | Answer |
|---|---|
| Coffee Station from left to right | cups, regular coffee, decaf, hot water or tea, teabags / condiments, spoons, food |
| Buffet lunch math | 1 buffet for every 50 guests - accomodate entire group in 15 mins |
| Buffet breakfast math | 1 buffet for every 100 guests |
| Buffet shapes | use serpentine or round tables to curve the line |
| Display tables | often need to be skirted |
| Top of table | "the stage" - tabel presentations should reflect the theme |
| each place setting | refered to as a "cover" should never be empty, or what is called "a naked cover" |
| Bar tender ration | 1 per 75 - 100 guests |
| Captains | 1 per 250 guest |
| American style ratio | 1 server per 20 guests rounds of 10 1 server per two tables rounds of 8 one server per 5 dining tables |
| Busser ratio - sit down meal | 1 per three servers rounds 10 1 per 6 tablesround of 8 1 per 8 tables |
| Cocktail servers | 1 to every 2-3 food servers |
| 1 hour recception | guests consume at least 2 1/2 drinks |
| 2 hour reception | guests consume at least 3 drinks |
| concession | cater authorizes provide in-house space for outside service cotractors to set up shop |
| outside service conractors | ex: decorator designer, av, photographer, transportation, media coverage, specialized security, printer, host/ hostess, talent bookers, florise, frunitiure, exhibit equipment, specialized food usually charged a surcharge for the right to work in the venue |
| In - House Concessionaries (vendors) | usualy have some storage space within property so necessary equipment and materials can be kept on -site, space to house employee work areas, can service clients quickly and efficiently, charged a commision by the facility |
| Intermediaries | hired by the client to arrange a catered function - often used by associations or corporations - tend to drive harder bargains |
| Independent Meeting Planner | "contract planners" or multimanagement companies - most common type of intermediary specialize in proucing convention rograms, buiness meetings, training programs, and similar events |
| Secial- Event Planner | sometimes engaged by corporations to plan and implement company parties and similar affairs.usually have a select clientele list that are served on a periodic, predictable basis. |
| Independet Party Planner | tend to work more often with noncorporate client. - usually take over all aspects of the function-many also "lend" clients deposits required to caterers-most are brokers who subcontract most or all portions of function. |
| BEO | Banquet event order |
| BEO refered by | BEO number |
| prix fixe or table d' hote | all inclusive |
| a la' carte | individual items that are prepared and served to order and priced separately |
| Banquet French service | platter o food are composed in the kitchen. each food item is then served by a server from platters to individual plates |
| call brand | client specifies particular liquor lablell |
| continental breakfast | light morning meal usually consisting of rolls, pastries, butter, jam or marmalade, chilled juices, and hot beerages |
| family style service | patters and bowls of foods are set on the dining tables, from which guest serve themselves. |
| guarantee | minimum number of servings to be paid for by a client, even if some ar enot consumed. usually required 48 hrs in advance |
| house brand | brand poured when client does not specify particular lable another name for well brand. |
| maitre d' hotel | floor manager. responsible for all aspects of meal service |
| over-set | number of covers set surpassig the guarantee. paid for by the clinet only if actually consumed usally 3-5% |
| premium brand | most expensive liquor brand offered by the facility. |
| reception | stand up social functiona t which beverages and light food are served. foods may be presented on small buffet tables or passed by servers. may preced a meal function. easy to hold easy to use. do not serve food that requires a knife. not messy or greasy |
| russian service | foods are cooked table side. servers put them on platters and present platters to guest seated at dining tables. guests serve themselves |
| SMERF market | social, military. educational, religious and faternal organiztions |
| shoulder | period of slow business |
| table wine | class of wine naturally fermented to about 12% alcohol. typiccaly used as a house wine |
| Social catering (events) | account for 25% of all catering sales |
| Business ccatering (events) | account for 75% of all catering sales |
| Catering is the what most profitable department in a hotel | second |
| Shallow Market | low-budget functions , have limited reources, very cost conscious, invovled short lead time, lare portion of this group is farternal orgainzations. SMERF |
| Midlevel Market | local association and local businesses the reg schedule trainining meetins and seminars, events usally planned well in advance, event be memeorable and consistent |
| Deep Market | invovles fancy,upscale business meal functions, expensive events, incentive travel market fits catergory, often repeat buisness, often booked years in advance |
| Association market | largest segment of the meetings and conventions trade |
| trade association | represents persons employed in a particular trade, memebership usually paid by employer |
| professional association | represents persons who practice a particular professional activity, membership usually paid by individual member |
| Four R's | Right product for the right customer for the right price at the right time |
| Selling price | Plate cost / % food cost |
| Coffee breaks | add significantly to revenue, themed , deocrative setting ex:mini waffles, scotch eggs, chocolate cigarettes,themes- biker,circus, southwestern US, german, ny style deli, french, mexican |
| Menu balance | flavors, textures, shapes, colors, and temperatures - appetites are stimulated by all of the senses. - offer as much variety as possible (prep.)- something mild, sweet, salty, itter/ sour on menu- combo of crisp, firm, smooth and soft foods |
| ++ | plus gratuity and service charge gratuity- usually equal to mandatory 15-19% of catered functions net price |
| Liquor trends | quality + brand strengthliquor sales flat-premium increasessouther, wine + spiritswine sales growingbeer sales decreasingspecilty drinksnon-alcoholiccontemorary |
| Action Stations | need attendants separation of station adds excitment, resh prep. , added charge |
| Reception piece ration hor d'oeurves | 7 pieces per person in 1 hr 2 diff types of food only aloud to be on tray |
| Buffet | "service style" , speed, variety, cost, use for B/L/D, beverages, arrival time |
| Fermentation | process from sugar to alcohol |
| Shots per liter ( per bottle) | 33 ... 1 ounce shots which = 1 drink |
| bar bak ratio | 1 per 2 bar tenders |
| cashier per bar ratio | 1 per 2 bars |
| Riddling | turing the bottle 1/4 turn every 6-8 weeks, to hav the sediment settle towards the cork |
| Before event issues | 15 mins be ready before doors open, set , check with customer, external partners set, light/ sound @ correct levels |
| Tiers - alcohol | house- bottom, call- name specific, premium- top of the line |
| "Stagger" windows | changing of chair sizes w/ in rows to allow for offest in middle row improved sight lines |
| After event issues | never stagger to far, post event critique kitchen staff- follow up with client |
| Pop-Up | no one knows just added, 3 days before event date |
| Event Weekly | published every week ex: thurs have until tues when weekly meeting is to review entire document |
| Daily | days events only sent out to necessary people |
| beverage trends | zero calorie, sparkling drinks, exoctic fruits, flavored teas, infsed water, non alcoholic, coffee |
| During event issue | known stations - each server has one, communicate w/ customer and external partners, captain w/ back aisle and kitchen |
| Basic bar set | clear: vodka , gin ,rum, tequilabrown: soctch, bourbon, whisley, blendedred/ white winedomestic, light, import, non alcohol, mixers, sodas, garnishes |
| cash bar | attendess pay cost gnernally includes tax/service charge , libaility - good brands tiersassociation and corporations use this |
| BEO's | 7-10 days before eventcontractrefer to by the #weekly meetings |
| hosted bar | (open bar) paid by the host can be by drink consumption of alcocholby the bottleby the hourworks well with on premise catering |
| truth in menu | brands- starbuckspoint of originpreservationquantityquality priceerchandisingnutritional claimspreparation |
| Breakage Formula | startig inventory (+) added inventory (-) returned = USEDused (x) # of shots (x) price = billing |
| Tables | 60' to small66 american standard 72perfect ( 8-10 guests comfortably)legs point north (head of room) |
| Regions of wine (4) | Sonoma- zinfindelOregon- pinot noirNapa- CabernetWashington- Merlot then chardonnay |
| reception server | 1 per 50 guests |
| Food trends | organic, fresh, localized , regional, seasonality, ethni, sustainable products, healthy, minimal / no garnish, moderate portions, branded prodcuts, BIG FLAVORS |
| Reception runner ratio | 1/3 |
| Buffet ratio style service B/L/D | 1 server per 30 guests |
| Glasses per wine bottle | 5 (standard seating @ table 10 leave 2 bottels) |
| chairs | 10 seats: N,S or 12 and 6 then fill 4 seat in between 8 seats NSEW then fill in corners or 12 6 3 9edge of seat at edge of table24-30 in from back of chair |
| symmetry | room has to make sense, flow for guests, spread outs |
| champagne method | making fermentation, bottle stored down, concave part bottle called punt |
| yeast | microrganisms confirms sugar to alcohol in fermentation |
| Quality of food item | have to recieve grade from government inspector (stanndard quality grades) - cannot say serve US grade AA butter unless can prove purchasing type of items |
| Quantity - # of food items portion wise or size of item | portion sizes listd on menu, must also be noted on the standardized recipes.ex: cup of soup and bowl of soup customer has right to assume bowl is larger portionusing terms as "jumbo tossed salad" and small, medium and large soft drinks |
| Price | you should disclose all relevant charges. clent must know before signing contractex: extra charge for each cook at action station - for all white meat |
| Brand Name | cannot say serving dunkin donuts coffee if really serving starbucks. proprietary brand names- coke, ry-krispy, tabasco-sauces, jell-o guilty of using |
| Product Identification | standard identity of food- cannot use half and half when it says you serve cream on the menu |
| Point of Origin | areas of the world where the foods were harvested and// or producedex: Idaho potatoes, Florida organges, Maine lobster, Alaska crab, Colorado troutcannot make claims unless prove purchasing items from appropriate supplieres |
| Merchandising - dont use to much trade puffery to describe food item | adjective used to describe product, avoid using term such as "fresh daily", "homemade", "center- cut portions" unless can substantiate these claims.serve "only the best quality meat" implies serve highest gov. quality grade |
| Preservation | say something is freshed when in reality it is frozen,canned, bottled or drieddo not indicate "fresh" on menu if foods purchase and use are pre-prepared or processed productsphrasing "freshly prepared" or freshly baked" is ok |
| Preparation | "made from scratch" may be impossible to obtain raw food ingredients consistently- guest orders broied food, not hapy w/ oven- fried, pan-fried or baked foodsame for deep fried food but recieving roasted, bbq, or saute'ed |
| Verbal/ Visual Presentations | no time should promote something cannt be delivered diff between pic/real thing can sometimes be significant and impossible to live up to (client should know this) |
| Dietary or Nutritional Claims | shouldnt be made unless can prove that menu item meets prescribed standards - false claims can be dangerous to gues- "salt-free" pereson on a sodium free diet can be harmed if consumed menu items |
Created by:
ucfgirl