Dining Room Operations Final Practicum John Akana Department

Dining Room Operations Final Practicum John Akana Department of Hospitality Management

You and your team own/manage a formal, high-end banquet facility

You are one of four businesses that are being considered by your alma-mater to host their annual fundraising event

As an enthusiastic supporter of the college your organization has decided to donate the table decor and your team will also donate the event planning services

You and you team will have to deliver a presentation to “wow” the fundraising committee in order to be selected to plan and host this prestigious event

For the presentation you will have access to the following supplies: -one (1) round dining room table - six (6) chairs -one (1) table cloth -six (6) napkins -DR silverware, glassware, china, table stands

Your team must select an appropriate and inviting Theme

The Theme should be prevalent in all aspects of the presentation Menu selection Menu card Table décor

How do you pick a Theme? Seasons Geographic region Holiday/Event

Your team must present a “Captain’s Memo” that will prepare your staff for setting-up the event as well as build excitement

Your team must create a five course menu consisting of items served in your dining room class The menu should have a broad appeal The menu must include a dessert course Three of the courses must be paired with an alcoholic beverage

Your team must create seven menu cards The cards should tie into theme The menu must be legible The menu must be printed on card stock The menu must be smaller than 8 ½” x 11”

Your team must create a “tablescape” including a centerpiece

Your team will set a six top in the following manner Seat #1 – Banquet style including a show plate, all glasses and flatwear

Your team will set a six top in the following manner Seat #2 – first course plate or bowl, appropriate glass or glasses and flatwear

Your team will set a six top in the following manner Seat #3 – second course plate or bowl, appropriate glass or glasses and flatware

Your team will set a six top in the following manner Seat #4 – third course plate or bowl, appropriate glass or glasses and flatware

Your team will set a six top in the following manner Seat #5 – forth course plate or bowl, appropriate glass or glasses and flatware

Your team will set a six top in the following manner Seat #6 – dessert course plate or bowl, appropriate glass or glasses and flatware

You team must create BEO for event -Technical accuracy -Completeness

Show Plate A plate used in the initial setting of a table; not used for food

BEO Banquet Event Order, outlines every detail of a banquet event

BEO Important information for the client and the staff

Elements of a BEO -Basic information -Timeline -Equipment List -Staff List -Menu -List of duties by position -Room Diagram -Table/Buffet Diagram

Elements of a BEO - Basic information Date and Time (start & finish) Location (specific) Occasion Host/Contact person

Elements of a BEO - Timeline -Pre-setup -Staff arrival time -Set up -Final preparation -Room check

Elements of a BEO - Timeline (continued) -Beginning of event -Program (if any) -End of event -Clean up -Room check -Dismissal of staff

Elements of a BEO -Equipment List -Detailed list of ALL equipment and who is providing each -Caterer -Rental -Banquet hall -Host

Elements of a BEO -Staff List -Captains/Managers -Bar -Servers -Runners -Sanitors -Other

Elements of a BEO -Menu Detailed list of items especially wines and beverages

Elements of a BEO -Detailed list of duties by position

Elements of a BEO -Table/Buffet Diagram

What you are presenting -Captain's Memo -(7)Menu cards -Tablescape with theme -BEO -Sales presentation