Week 9 - F&B

Question 1

Logistical Considerations

Answer 1

Theme and Decor, # of people, food quantities, service style, food prep, dietary restrictions

Question 2

People Expect:

Answer 2

Variety, Quality, service and value

Question 3

What do you need to take into consideration with the # of people to feed

Answer 3

• quantities
• demographics
• budget

Question 4

How many hors d’oeuvres do you need per hour?

Answer 4

3-4 pieces per hour

Question 5

if there are 85 people, and the event has an 1 hour cocktail with $32 dollar per dozen, how much food do you need?

Answer 5

85 x 4 = 340 pieces
340 / 12 = 28.333
*** 29 ** must be whole number
29 x 32 = $928 + taxes and gratuities

Question 6

Beverages can be charged based on….

Answer 6

Consumption or all inclusive

Question 7

How many drinks for cocktail hour?

Answer 7

1-2drinks per hour

Question 8

How many drinks during Dinner

Answer 8

If bar is not closed, 2-3 drinks per person

Question 9

How many drinks per hour after dinner with dancing

Answer 9

3-4 drinks per person

Question 10

Event = 5:30pm - 1am
1 hr cocktail, wine costs $6/glass, beer $4/bottle, mixed $5/drink. 100 ppl -Consumption based
Please calculate how much they will be charged, what happens if the amount is lower or higher?

Answer 10

**6+4+5 = 15/5 = $5 drink average
**cocktail=1, dinner=2, after=3, Total=6 drinks/person
**6 x 100 = 600 drinks
** 600 x $5 = $$3000 T&G
When the amount is too low they get refunded, too high they get billed

Question 11

Ratio of banquet manager and wait staff

Answer 11

1 manager per event, 1 waitstaff per 20-25 people

Question 12

Bartender ratios

Answer 12

1 per <100-125
2 per >125-250
3 per ever> 250+

Question 13

Continental vs deluxe continental breakfast

Answer 13

regular: fast with basics of coffee, tea, muffins, bagels
Deluxe: addition of yogurts, fruit, cereal, etc.

Question 14

breakfast buffet vs served breakfast

Answer 14

buffet: 2-3 meats, potatoes, eggs, breads, cereals, 1 hr
served: slow service, full or partial menu

Question 15

Working Lunch vs Buffet Lunch

Answer 15

working: set up outside of room and eat in the room during work - tight timeline
Buffet: still tight timeline, served away from room, hot and cold

Question 16

Select a la carte

Answer 16

no more than 50 people, reduced menu , group can choose before arrival of before dinner begins

Question 17

Hospitality Suite

Answer 17

When group has a separate meeting space which is used on a casual basis. May have self serving food items, open after hours and invited only.

Question 18

Service styles

Answer 18

• family style
• food stations
• pre-set (first course ready)
• Gueridon service (cart to table and preps in front of you)
• amuse bouche (one bit per person)

Question 19

BEO

Answer 19

Document that outlines the details of your event

Question 20

BEO needs to be distributed

Answer 20

1 week prior

Question 21

T/F - # of attendees should not cause problems in terms of style the food can be presented in (buffet, plated). if the client asks for a certain style we can accommodate that style.

Answer 21

False

Question 22

People expect the following when f&b is involved. service quality, variety and _____

Answer 22

value

Question 23

t/f - it is recommended to have 3 bartenders for groups between six of 100-150 guests

Answer 23

False.

if it was a short answer question(However there would be 3 if it is an intense bar set up or the client has requested it)