Food and Beverage Training Manual

MAIN DINING ROOM

2018

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.

Advertising

Each of our events needs to be advertised. All this is done by the Food & Beverage office. We have to start advertising a function early enough because we want as many members as possible to make a reservation. Advertising is done through posters, flyers, the event calendar, invitations, season handbook and weekly event schedule. Besides, the advertising for all the events during season already starts in September. All the events and their advertising need to be approved by the entertainment committee. Also, it is important that the managers and the staff convince the members verbal to join the function, especially for their own outlet.

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