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MANAGEMENT OF EVENTS FOOD AND BEVERAGES (UNIT 1 ORGANIZATION AND PLANNING…
MANAGEMENT OF EVENTS FOOD AND BEVERAGES
UNIT 1 ORGANIZATION AND PLANNING OF THE EVENT, FOOD AND BEVERAGE AREA
DEFINITION OF THE AREA, STRUCTURE
It is an administrative process that consists of elements
Whose function do we have?
Integration
Establishes procedures to provide the institution with the means
Address
Ensure that you act and monitor the functions of each element
Understands
communication
supervision
Authority
Organization
Answer the question of how it will be done
Control
Determines how any action has been performed with the system
Planning
What will be done and determines the course of action to follow
THE FIGURE OF THE DIRECTOR OF EVENTS, FOOD AND BEVERAGES
Event Manager or Director
Provides
Efficiency established
Maintains leadership in the kitchen department
Facilities to achieve standards
Steward to maintain the best customer service
Obligations and duties
Attend meetings
Schedule meetings with your subordinates
Review the worksheets with the chef
Request staff for events with time
Supervise the general cleaning of the rooms and equipment
MANAGEMENT OBJECTIVE
They are very widespread
They occur for various reasons because of the need for contact between people
A written planning is carried out where everything is specified
JOB POSITION AND EXECUTIVES OF ACCOUNTS
Executives
They are the ones that inform the managers the decisions of the clients
In which it is specified
Develop strategies for advertising and promotion
Search for potential customers
Close deal with customers once convinced
Report events to the account and finance department
We have
Banquet waiter
Responsible for providing food service
Bar tender banquet
Responsible for the preparation and service of drinks and cocktails
Captain or Banquet Supervisor
Responsible for the proper functioning of the event to which it is signed
Banquet cook
Responsible before the chef of the preparation banquet
Banquet chef
Responsible for coordinating and supervising the operation of the preparation of food orders
Chef Steward Banquet
Responsible for coordinating the decorations with the chef
UNIT 2 MANAGEMENT AND REALIZATION OF BANQUETS
ADMINISTRATIVE ORGANIZATION ITS FUNCTIONS AND RESPONSIBILITIES
Is in charge
To provide a good banquet service that everything goes well, that everything in its place so that the customer is satisfied
Requires
Focus on a filing system as it facilitates accurate control of everything that needs to be done
Responsibilities
Is that the service staff is seen depending on the service that is going to offer either buffet food or food served
Functions
Planning and assembly
Banquet Budget
Lounge reservation
CALCULATION OF THE COSTS OF A BANQUET
Represent
The amount of money to be invested to produce food and beverages in a banquet activity
Calculate the costs of a banquet
Pre-select the menus that will be offered
The client selects and designs together with the manager
They are sent to the head chef
Calculate your unit costs as you proceed to calculate the unit costs
The costs represent in percentage which are obtained by dividing the unit costs of the menu components between the sales price
They depend
Much of the success of hiring and selling banqueting services
DEFINITION OF THE PRODUCT AND ITS CLASSIFICATION
Definition
The banquet is the exquisite food that many people are going to attend to celebrate a special event
Classification of the banquet
Gala dinner
Congresses
Seminars
New Year's Eve dinner and kings
Company dance
Inaugurations
wedding
PRODUCT MARKETING
The value you can give
Provide a quality product
It is understood that the product they are offering is for the technical organization of events.
Is carried out
Of the product the first thing to do is that the need arises to place our company