364 chapter 11 Food and Beverage student

364 chapter 11 Food - Butler Service English Service American Service Preset Service Russian Service Banquet French Service Cart French Service

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Food and Beverage People Remember the Food!
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At large properties, where is the profit made?
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Caterer
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How Important is the Food? People remember the food Quality of food can have a huge impact on how people perceive your event Choices? Ethnic Organic Vegetarian
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Catered Events Transport food to your location Tent, museum, park… Mobile kitchens Facility with own kitchens and rooms Hotels, restaurant, convention center
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What do you need to consider?
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What makes sense? On-site Off-site Combination?
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When would it be appropriate to use the following? Continental Breakfast Full Service Breakfast Breakfast Buffet Refreshment Break Brunch Buffet Lunch Box Lunch Full Served Lunch Reception Dinner Buffet Full Served Dinner Off-site Event Theme Party
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What else is available? Action Stations
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Unformatted text preview: Butler Service English Service American Service Preset Service Russian Service Banquet French Service Cart French Service Hand Service A la Carte Service Waiter Parade The Wave Mixture of Services How do you know how much they will eat? Menu Restrictions Final Counts Contract Cut-off dates Attrition Food and beverage guarantee Better to budget “ ______” in this area Beverage Events Refreshment Breaks and Receptions Receptions Liquor Well Brands, call brands, premium brands How is it sold? Per Bottle Per Drink Per Person Per Hour Flat Rate Open Bar Cash Bar Combination Bar Limited Consumption Bar Hospitality Suites When are they available? What is available Who can attend?...
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This note was uploaded on 06/15/2011 for the course HRTM 364 taught by Professor Sox during the Spring '11 term at South Carolina.

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364 chapter 11 Food - Butler Service English Service American Service Preset Service Russian Service Banquet French Service Cart French Service

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