Food can sit over by the service personnel to deliver food or buffet way, if the dinner was also arranged lectures, staff room with a better way, the general service buffet higher than the price of room, buffet type of food more, because difficult to control the amount of food, more room than the service time. This requires good planning.
Conditions: The following checklist will be handed over to the banquet manager can help smooth a successful event:
1. How many people expected?
2. Choice of what color tablecloths and napkins (choice of one or more colors)?
3. The main table and other tables how to decoration?
4. How many people sit in the main table? Main table needs to be placed on the stage it?
5. Table whether the main podium and microphone?
6. Where is the podium? Need to kind of microphone?
7. Is also feeding the main table, or what celebrities come in after dinner?
8. If using a buffet, people have their own access to the main desk, or your staff give them the dish?
9. Need to reserve seats for other guests (if necessary, in the invitation letter will tell them the table number, or send someone to meet at the door)?
10. Do you want to receive coupons? Have told the banquet manager and provide the "voucher sample."
11. If people do not come voucher should I do?
12. Whether people in the main table request to voucher?
13. Whether out of place in the dining hall table or reception desk to report? In the main table if the table to place prizes?
14. The dinner menu, the program is on the table or tables distributed at the entrance?
15. Another need is a room to rest before dinner guests?
16. Some people diet, vegetarian and other special arrangements, if you have the best informed in advance.
17. Do you want to hang banner?
18. Need cloakroom?
19. Alumni main table or sitting in the audience, if the latter, it was asked to reserve their seats? How they came to power?
20. Alumni who came to power when the need for lights, illuminated on the speaker or master of ceremonies?
21. Do you want to play the national anthem?, If necessary, to the flag.
22. Whether placement of audio-visual equipment?
23. The need for background music or dance music? Whether players sitting on stage?
24. Are there performances, the stage size is adequate, and if there are performances, stage size and height how much?
25. Do you want to skirt around the stage? Above or not to carpet? Calendar need to rehearse? When?
27. When guests come in to open the door?
28. The timing of each program, a prelude music or performances, meal times, formal programs and speeches, dancing and so on.
29. Where is the restroom, and if people are still watching the door, how do people come back to the toilet?
Topics only one program can be as simple band, or dedicated arrangements for special programs. If the budget allows, to be specially designed, there is often subject to meeting the local characteristics for the hotel or conference center banquet staff may retain some of the local theme of things, if you need to borrow Such an arrangement is more cost savings, if the budget is inadequate, you theme will be on the food as "food of the trip." Banquet manager to discuss with the "theme", they have a variety of activities with different themes, may recommend you have done very successful case, and likewise innovative concepts, layout, or if you no concept of entertainment, banquet staff can work together arranged. If the own responsibility to notify all parties who are outsourcing arrangements, such as programs, background, special furniture, lighting, audio-visual equipment, and will tell them when to lay out, stage on where and when removed.
Location of theme activities (1ayout) is particularly important to avoid congestion at the entrance, some have painted a dining plan, shows how much space each location. Inform the design theme, invitations and signs.
Convention Center Food & Beverage: Food items past the conference center is limited, only "snack", a conference center more and more ways to introduce a full set of contract catering services and restaurant designed to compete to provide services meeting and exhibition groups.
The first is the Convention Center to consider the position of the kitchen for the food line, how? Large-scale activities in the kitchen and banquet locations are far apart may be a serious mistake. Demand for basic services such as coffee to discuss how to arrange refreshments, conference thousands of people in a short time to provide food, more and Conference Center representatives and contractors to discuss, perhaps you can consider the contractor by the hotel catering.
Have to know whether the conference center for wine, sometimes only within a certain time to use. Some conference organizers must apply for a temporary center to provide beer and wine permit.
Dining outside the venue: Sometimes people will choose to organize the meeting or conference center to organize activities outside the hotel - such as a museum or city hall. These places may have their special food and beverage service, and if not, ask previously have had the food and beverage service, and then obtain information from them to choose the appropriate catering service is very important because those areas had not come for dinner venue, a large part of the site without kitchen and equipment, how to maintain the temperature of food, and furniture, everything must be shipped over the tablecloth. In such a place to hold activities not only time consuming, complicated, prices may be higher. Activities held outside the venue to consider the following requirements:
1. Arrange transport (if required), rental costs, after the event where the car?
2. To bring anything? They have tables, chairs, podium, table cloths, utensils, racks, refrigerators, drinking fountains? Electrical plug enough?
3. Bathroom enough? Position?
4. Have heating and air conditioning equipment?
5. If you are outdoors, inclement weather, what alternatives?
6. Whether to allow the supply of alcohol?
7. Whether there is sufficient food preparation area?
8. Do you want to pay an additional cleaning costs?
9. Usually pay the deposit and venues catering contractor to contract with each other, read the terms, the best choice for an experienced hotel catering contractors, they have a full set of equipment and trained staff, so the quality of catering to non- consideration.
Cost control: In addition to catering costs also included the purchase of food, venue seating layout, service, cleanliness and lighting, audio-visual equipment, etc., so very little room for bargaining. Require several different menu, and then discuss the contents of the menu. If there are other activities at the same time, using the same menu is cheaper, in the tea time (coffee break) use of paper cups are cheaper than the use of porcelain?
Internal control is important, if registration fee includes meals, the best use of vouchers, because some people do not necessarily participate in all activities to more accurate voucher. If you can confirm attendance, will reduce waste, this is a practice, if the number still under a certain number of basic numbers to calculate the budget before a decision is usually in the food and beverage presentation, ask the banquet manager, a budget that would increase the ratio of the number of percentage.
Many people do not experience budget includes tax and tip forget, if you are important people to request the General Assembly responsible for selecting the menu, the best price, including tax and tip.
Guarantee Quantity: Banquet Manager usually require you to be given 48 hours before the event to ensure that the number of activities although sometimes on Monday or Tuesday, but requires you to ensure that the weekend before determining the number, if you need more time to determine ticket list or in the field may agreed to guarantee 48 hours before the number, but in the last 24 hours to determine the quantity, but definitely not less than 24 hours. Practice, it has a flexibility, the ratio of about 3% -5%, basically, usually 5% of the weight of more preparation, such as to ensure that 210 200 people will be prepared, do not forget to add the main table and the staff.
In general, the exhibition is not arranged food (except for special guests or important clients), meetings are usually arranged catering. Dining arrangements usually have two forms - a buffet or sit around tables and meals. Categories are Chinese, Western and Muslim family.
Catering arranged a meeting, for the cost of control is very important, can generally be made buffet voucher control (many hotels have opened a buffet dinner for the number of minimum requirements), can develop food standards and food prior spectrum, accompanied by strict distinction between the official representatives staff, families, special requirements can and restaurant consultation. Sit around tables-style dining arrangement is more complex - especially when a large meeting. Sit around tables style catering arrangements need to consider are: open meal time, number each table, into the meal vouchers, at the same table to arrange special dietary habit, wine types and payments. Need to be reminded that the pre-inspection meeting and appliances when the attention of health situation in the restaurant, diners can not let health problems. If unable to keep diners dining set, can be taken to the table that table that the number of open seats enough practice to ensure that the interests of diners.
The hotel, the food service is their most significant source of income. The conference organizers, eating occasions easy to keep a positive atmosphere or an atmosphere to create such an opportunity. Food and drinks to bring people into an area, the reception is an excellent one tool to establish contact, and some meals is to serve as "icebreakers" to break the deadlock. Specific to a meeting, its goals and objectives and the budget expenditure will help you decide what kind of meals for all food and beverage service.
Because food items are to be included in the contract, so before signing the contract must planned these projects. Are you going to the interim arrangements during the meeting as not included in the contract catering activities in the. On the other hand, if you do not plan some activities to the contract, I am afraid that when you do not want to arrange a venue when the hotel already.
After signing the contract, will be organized by the restaurant one day to another day at night is allowed, but if the cancellation is a financial risk.
A la carte in the budget
Order to consider the budget spent on food and beverage expenses incurred, the best approach is and catering manager, convention services manager, catering director, etc. to discuss carefully.
Food must also be considered in the selection and meeting the established goals and objectives consistent with. Six suggestions:
1. Consider the type of meeting and meeting goals;
2. The entertainment factor (the spokesman, music, dance);
3. Consider the more popular dishes, new flavors, or distinctive cuisine, but also consider whether to provide local; 4. Consider the room size, the number of people gathering and meeting place;
5. Consider the type of service and guest background;
6. Meal plan to consider the length of time.
Restaurant activities include the following forms
1. Breakfast: Breakfast range of choice of things great. Breakfast can be complex and formal, it can be breakfast buffet. Diverse variety of buffet breakfast will be "the food needed."
2. Coffee Break during the conference breaks. General supply of coffee, tea or other drinks, sometimes food, sometimes not.
3. Lunch: Lunch arrangements, mainly to see what the afternoon program. In general, lunch should not be eating and drinking, so as not to affect the schedule of meetings for the afternoon.
4. Official Dinner: Dinner food choices can not be so to take into account the nutrition and health, as a day of work, is the festivity of easy.
5. Reception: It can be as formal banquets of the primer, you can also just hold the reception. The purpose of the decision conference reception food choices.
Will do a good job for the above efforts should be made for participants to select the Healthy, delicious, people love to eat the meals for each day during the meeting, the participants felt full of energy, good mood.
Coordination of time
Meeting planning staff with the hotel or other agencies to coordinate the activities of the meeting is very important to the smooth. If the activities of the morning session did not go as planned, then lunch will seem out of line with the time (or earlier or later), these temporary changes must promptly inform the Conference Services Manager to the kitchen to the time under the new arrangements to adjust the action.