MEAL FUNCTIONS - BEVERAGE FUNCTIONS CASH BAR CUSTOMERS PAY...

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MEAL FUNCTIONS BUFFET – MORE SOCIAL, PEOPLE GET OUT OF SEATS AND SERVE THEMSELVES RECEPTION – MINGLING, LIMITED TABLES NO STRUCTURE BUTLER – FOOD PASSED ON TRAYS BY SERVERS ACTION STATION – FOOD MADE TO ORDER AT A STATION SET UP IN ROOM (I.E. CARVER) PLATED – SIT DOWN DINNER, MORE FORMAL,STRUCTURES HAND – WHITE GLOVE PLATED SERVICE WAVE – PLATED SERVICE THAT STARTS ON ONE SIDE OF A ROOM AND MOVES IN A “WAVE” ACROSS THE ROOM. SERVING TIME - 1 HR 15 MIN TO 2 HOURS MAXIMUM
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Unformatted text preview: BEVERAGE FUNCTIONS CASH BAR CUSTOMERS PAY OPEN BAR HOST PAYS COMBINATION BAR LITTLE OF BOTH (i.e HOST BUYS THE BEER AND GUESTS BUY MIXED DRINKS) PRODUCTION AND SERVICE PLANNING B.E.O. - BANQUET EVENT ORDER THIS IS THE WRITE-UP OT THE DETAILS OF AN EVENT THAT IS SIGNED BY THE HOST AND DISTRIBUTED TO ALL DEPARTMENT HEADS. CATERERS WORST NIGHTMARE - RUNNING OUT OF FOOD BUFFERS: UNDER 100 PEOPLE ADD 10% TO GUARANTEE 100-1000 - 5% OVER 1000 - 3%...
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This note was uploaded on 01/26/2011 for the course HRIM 318 taught by Professor Howard,paul during the Fall '10 term at Pennsylvania State University, University Park.

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