Food and Beverage Training Manual

MAIN DINING ROOM

2018

Melon, Sliced Banana, Cubed Pound Cake, Pretzel Sticks and Marshmallow

Cake Charge – $650 Beverage Charge: Sancerre - $40 per bottle

Staff To Pass Small Ice Cold Milk, Warm Chocolate Chip Cookies and Small Chipwich; Additional Desserts By FC From Pictures From Bride  Coffee and Tea Service; Cappuccino and Espresso Available  Chocolates provided by Hostess to be placed on tables 11:00 p.m . 4-Tier Wedding Cake By Frenchman’s Creek – Vanilla and Chocolate cake layers Cake with Vanilla Buttercream Filling (See Picture) Cake on Display throughout the evening under Chuppah (West MDR) Cake will be cut and served for all guests  12:00 am Candy Bar To Be Displayed On Cupola Table for When Guests Leave

Sean Minor, Cabernet Sauvignon-$38 per bottle Cocktails and Drinks from the bar-$ 50 per person All Food and Beverage Charges Are Subject To 19% Service Charge and 6% Sales Tax

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.

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