Food and Beverage Training Manual 2021

MAIN DINING ROOM 2021

Budget The budget is determined by the annual event/entertainment calendar (the little green book). In that book all the events are listed and according to that all the events are budgeted. I.e. an event is scheduled for a specific day; after the menu has been decided by the Chef the revenue/cover budget will be updated. Budget is actually a wish- thinking and the forecast is closer to reality. The budget is made a year in advance and the forecast is made monthly. Also the forecast is often based on experience of earlier years. Decoration According to its theme every event has its appropriate decoration, which is an important aspect to make the participating members feel comfortable at the event. What kind of decoration will be used, we can find out at the BEO. Nevertheless we should communicate with the person in charge how everything should look like. Sometimes all the things can be found in the Main Club, i.e. in the Pyramid or with the Catering Manager. For some bigger events we find the decoration in the GCM. Set up The setup is one of the most important facts concerning an event. Each event requires a different set up, as the menu needs to be appropriate to the type of event. That means, the set up for a Sunday Brunch is different than the set up for a Gourmet dinner or the Seder. What kind of equipment is required, the staff can find out at the BEO as the menu is listed there. A finished table has to have a tidy and clean tablecloth, nice folded napkins, appropriate cutlery/glassware and china, a set of salt and pepper. At times there are more things to put on the table, such as a sugar caddie, a butter plate, a centerpiece, a menu or table numbers. For certain events you need to prepare extra cutlery such as steak knives, fish knives. Also never forget to have enough back up and resets! One more tip, for certain events we offer different food like for example oysters, crabs so make sure to have in the side stations, plates and pliers. And maintain your tables clean.

14