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
The proper equipment must be installed in an efficient layout to produce the desired menu items. A systematic flow of items from receiving to service is critical to achieve maximum operational efficiency in an event. Careful selection of menu items avoids the overuse of a piece of equipment during production.
Equipment capacity and layout
Availability requires that a constant, reliable source of supply at a reasonable price is established and maintained. Good quality, fresh ingredients make good quality, fresh meals. Hotels and caterers take advantage of seasons when items are at their lowest prices and best quality. Consider this in creating a menu for an event.
Seasonal availability of ingredients
These depend on the type of event or what the client wants. The number and range of items on the menu are critical to the overall meal experience in events.
Menu items
A well-written menu can educate and entertain attendees as well as be a communication, cost control, and marketing tool for the food and beverage provider.
Menu design
Decisions concerning paper, print, color, list of items, size, and the cover design must be made if the event did
not source out a caterer or is not held in a lodging tacility’s function hall.
Writing the Menu
This part on a menu should be sufficiently large and easy to read. There are many styles of type,
This style of type is characterized by a combination of thin and thick lines. It is easy to read and is used in newspapers, magazines, and books
Roman Type
- This style of type does not have the thick and thin lines that are found in Roman type. Its letters are thick block letters. Many government buildings use modern print on exterior designs because it conveys a formal image.
Modern Type
This style of type looks like
handwriting. script is difticult to read and Is used only for headings or subheadings on the menu.
Commercial Script Type
