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Unit 2.
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Management and realization of banquets - Coggle Diagram
Unit 2.
Management and realization of banquets
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2.2. Administrative organization: room reservations, budget, planning and assembly, composition of menu, order of service. :!!:
• BOOKINGS OF ROOMS:
In each locker of form se must point the following concepts:
Living room, Date in that I know records the booking.
Name of the client, address and telephone, type of Banquet, Time, Number of people, Observations.
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PLANNING Y MOUNTING
For food Type buffet needed:
A Waiter by each 25 people
A bartender until 150 people, of there in ahead (two)
A Supervisor for more of fifty people.
For food plated would:
A Waiter Y a assistant by each 25 people
A Supervisor by plus of 40 people
A bartender until 150 people, of there in ahead (two)
These Materials are:
Chairs clean Y in good conditions
Tables clean Y in good conditions.
Crockery clean Y shined that No be broken
Decor adequate
COMPOSITION OF MENU
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