kimballl class3 f&b

FOOD AND BEVERAGE

“F&B”

CHOOSING A CATERER

• Caterers can be in-house or off-premise

• Depending on the venue, you may not have a choice

• Ask what other services/items they provide (china, silver, glassware, table/chair rentals)

ONLINE SAMPLE MENUS

• Catering Companies (The Catered Affair at BPL)

ONLINE SAMPLE MENUS

• Restaurants (Scampo at Liberty Hotel)

DETAILED MENUS• Catering detailed menu with prices (Catering on The Charles)

MENU PLANNING

• Work closely with client on their particular tastes and favorites

• Consider the type of event and duration

• Know your space, restrictions and capabilities

DETERMINING PORTIONS FOR COCKTAIL PARTY

Per-Person portions for Cocktail Reception 2 hours or less:

With dinner No dinnerLight 3-4 6-8 Medium 5-7 10-12 Heavy 8 12

MENU PROPOSAL

NEGOTIATE CONTRACT

BANQUET EVENT ORDERS “BEO”

SERVICE STYLES

PASSED HORS D’OEUVRES

HOSTED STATIONS

PLATED/SEATED DINNER

FAMILY STYLE

BUFFET

BAR OPTIONS

• Limited or Full• “Top Shelf” or Standard labels• Hosted/Open Bar• Cash Bar

BEVERAGE SERVICE

SIGNATURE DRINKS

TABLE SET-UP STYLES

TRADITIONAL ROUNDS

HIGH-TOP & COCKTAIL ROUNDS

LOUNGE STYLE

MIXED SET-UP

BOARDROOM/ CONFERENCE STYLE

CLASSROOM STYLE

CREATE PROPOSED FLOORPLAN

ONLINE TOOLS

THINGS TO CONSIDER

• When planning the menu, offer a variety of foods (colors, flavors, textures)– For cocktail hour have at least one

vegetarian option• Service is so important, make sure

you have catering staff ready at least 30 minutes before start time

• Always have non-alcoholic options available