Handout 8 Flashcards
Payment for no-shows is called
attrition
Some menu items are very labor-intensive, particularly those that are made from scratch. It is not unusual for labor costs to be as much as one-third or more of an event meal’s total price. To control labor costs, a hotel or caterer may need to purchase more convenience food items, reduce menu options, eliminate menu items that require a great deal of expertise to prepare and serve, or charge the client more.
Labor and Staffing
(also called casual labor or on-call staff)
Steady extras
are the first set of part-time workers to be called in, who are also referred to as the
A list
For large-scale events, the
B list
and for bigger events, the
C list
is to ensure efficient use of time, equipment, and space by identifying what menu items to prepare, what quantities to produce, when should individual items be purchased, who will prepare such items, and who will be included in the service roster. Thoughtful planning minimizes production and service problems and maximizes product quality.
Manpower Scheduling
must be made to facilitate control and organization in food and beverage production and service. It is a multipurpose management tool created by the event organizer or food and beverage provider to communicate the specific details internally for the execution of a catering event to the appropriate personnel
banquet event order (BEO; simply referred to as event order)
This is a fundamental criterion to consider when planning menus for an event. Average age, gender, ethnic backgrounds, socioeconomic levels, where attendees come from, employment, and
traternal attiliations can indicate the menu items that might be most acceptable to the event stakeholders, most especially the attendees.
Demographics.
Clients or attendees differ greatly depending on which food items they like in an event they are participating in. Whatever their choices are, the event organizer or caterer must meet their requests.
Food preferences.
Nowadays, people are demanding healthier items such as chicken and fish. They
are now becoming increasingly concerned about the nutrition contained in food.
Nutritional value
Some religious cultures have laws that restrict the consumption of particular food items and the method of preparation of others. Knowing the stakeholders’ religious backgrounds can help the menu be tailored to their needs as well.
Religious orientation
will influence the menu served in an event. Some people cannot tolerate certain spices or peanuts due to allergic reactions, sugar diabetes, salt heart and kidney problems), fat (weight problems), wheat, rye, or barley (celiac disease), or milk products (lactose intolerance). Furthermore, vegetarians (do not eat animal flesh but will eat animal byproducts such as eggs and dairy items) and vegans (do not eat anything from any animal source, including cream, eggs, butter, and honey) must also be accommodated.
Special diets.
to produce the quality and quantity of food necessary is a basic consideration.
Capability of cooks and consistency of preparation
(recipes that have been tested and revised repeatedly to produce a consistent, standard-quality food product) and cooking procedures will help ensure consistency.
standardized recipes
