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LOGISTIC ON MATERIAL RESOURCES - Coggle Diagram
LOGISTIC ON MATERIAL RESOURCES
BEVERAGE ORDER
This tool allows you to calculate the ratio between people, time and quantity of beverages or drinks.
Beverage chart per bottle
Banquet 2 types of wines - 1 bottle - 4 pax
Banquet 1 type of wine - 1 bottle - 3 pax
Cava toast - 1 bottle - 6 pax
Cava banquet - 1 bottle - 4/6 pax
Water (still/sparkling) - 1 bottle - 2/4 pax
Wine - 1 bottle - 6 glasses
Coffee - 1 kg - 100 cups
TECHNICAL SHEET
Updated document which contains the essential and sufficient information to prepare a determined plate or component and how it should be presented as a finished product.
Should contain
Name of the plate or component
Group or category
Reference number
Date of creation
No of rations or final quantity
Picture of final product
Items necessary for assembling
Ingredients
Unit (Kg, gr, L, oz, etc)
Quantity need
Processing steps (brief, short, simple, easy to understand)
Important information or difficulties
RECIPE COSTING
The same definition as a Technical sheet. But only accessible to the executive part of administration to calculate cost and expenses
Should contain
Name of the plate or component
Group or category
Reference number
Date of creation
No of rations or final quantity
Ingredients
Unit (Kg, gr, L, ml, oz, etc)
Ordering amount (Usual ordering size)
Price per ordering amount
Losses in percentage
Losses in money/cash
Quantity needed for the recipe
Cost of the quantity needed (= u. price)
Should contain
Sum of prices per ordering amount
Sum of losses percentage
Sum of losses in money ( = value)
Sum of the weight of the recipes ( = quantity need)
Sum of cost of the recipe ( = unit price)
Total price
Extra percentage for spices
Extra percentage for possible variations
Final food cost
Cost per ration (if demanded or necessary)
STAFF RATIOS
planning the human resources are one of the key elements for you event.
The venue, decoration, food and beverage are all carry out by service staff who add the value for your guests.
The event is divided in three parts: SET UP, CELEBRATION, DISMANTLING
COCKTAIL RECEPTION
For cocktail reception, you need to calculate the staffing ratio depending on the Food and beverage items of the celebration.
CONTEMPLATE
Passed appetizers and canapés, food station, passed beverages and wine services
GENERAL RULE
Beverage service (or bartnender): 1 staff -> 75 - 100 guests
Food service: 1 staff -> 25 - 30 guests
FOOD SERVICE
Plated meal service
1 waiter -> 10 - 12 guests
Food station/buffet
1 waiter -> 25 - 30 guests
Family staff service
1 waiter -> 20 - 25 guests