Module 6 Written Assignment: Dining Room and Beverage Management

Following the requirements above, please use your understanding of this week's topics, concepts and terms to complete the following assignment prompts:

Dining room Management-

1. Dinnerware/Silverware - Describe the type of plate settings along with silverware choices for a typical attendee of your catering operation.
2. Off premise event packing list - Summarize the importance of having an accurate and efficient off premise event packing list.
3. Dining room layout - Explain how you plan to maximize your catering operations by understanding the layout of a dining room.

Beverage management

1. Portion control - describe how portion control affects your profits and/or savings.
2. Liabilities - What steps can an owner or manager of a catering operation take to protect themselves from alcohol consumption related liabilities?
3. Types of bar service - Specify the types of bar service(s) which you plan to offer, please explain why you chose the type of service(s) that you did.