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D E N = Nm 000 B D E F G H 1 BANQUET EVENT ORDER 2 3 Date: Nov 21 2021 4 Name of Guest: Smith Anniversary 5 Address: 3452 Maple Street Charge to Account: 6 Function: Reception / Dinner/Dance Address: 3452 Maple Street 7 8 Time: Reception 5:30om to 7pm Guarantee 400 Set:420 9 Dinner 7pm to 10pm Room: Reception Waterfront Foyer 10 Dance: 10pm to 1am Room: Dinner Waterfront Ballroom 11 12 Reception : Beverage requirement 13 Reception: Host Standard Bar 14 50 Doz. Cold Canapes at $25/doz. Premium Liqour at $6.00 15 75 Doz. Hot deluxe Hot Beer at $6.00 / Imported @$7.00 16 17 4 Gal of Fruit Punch at $90.00 per gallon Glass wine @ $6.00/glass 18 Dinner Wine 19 20 Dinner Shiraz-McWilliams Hanwood @30/bti 21 Chardonnay-McWilliams Hanwood @38/bti 22 Asparagus veloute, smoked salmon, chive crme fraiche Menu F G H Chardonnay-McWilliams Hanwood @38/ A B D E 20 Dinner 21 22 Asparagus veloute, smoked salmon, chive crme fraiche 23 24 Roasted Rama Tomato & Gin, Basil Cream Soup 25 ****** 26 Endive, baby greens, shaved prosciutto, caramelized pear, sherry dressing 27 ***** 28 Champagne sorbet, splash of sparking wine 29 ******* 30 Choice of 31 32 Charbroiled triple AAA beef tenderloin, roasted shallots 33 or 34 Duo of pan roasted halibut & tiger prawns, citrus mange salsa 35 36 Herb & Oliver oil whipped potatoes and market salad 37 **** 38 Belgium chocolate mousse tower, mini lemon tart 39 40 41 Price per person $ 85.00++ Menu Food Bar Stewarding Ready G A B D E H 38 Belgium chocolate mousse tower, mini lemon tart 39 40 Price per person $ 85.00++ 41 42 Room Set-up 43 44 Table of 10 Band will be in around for set-at at 4 pm 45 Raised head table for 10 person 46 Dance floor required 47 Bar to be set in foyer 48 49 50 Hotel Signature: Guest Signatures: 51 52 53 54 55 56 57 58 59 + + in is in Menu Food Bar Stewarding Reachi 2 3 SERVERS REQUIRMENT FOR DINNER 4 # of guests per server 5 Hrs per weiter cost/hour Guest 420 Reception Waiter req #DIV/01 Total Hour DIV/0! Total #DIV/01 DIV/01 420 #DIV/0! #DIV/01 Clean up 420 DIV/01 NDIV/! BDIV/DI 10 11 12 Total Labour Cost O/01 Guest Guarantee Quanity Price Revenue 14 15 10 17 18 19 20 21 22 23 Dinner Hors D'oeu per doz Canapes per do Punch per gallon $ $ $ $ Total Revenue $ Labour Cost% OIVO Menu Food Bar Stewarding B Max. # of Guest # of guests per Bar # of Bars Required 8 Hours per Bartender $15 per hour WN #DIV/0! #DIV/0! 8 #DIV/0! $ 120.00 #DIV/0! Total Labour Cost Minuim Back-up Total 0 0 A 1 BEVERAGE 2 3 4 Bartender 5 Bar Porter 6 7 8 Liqour requirement 9 Rye 10 Scotch 11 Gin 12 Vodka 13 W, Rum 14 D.Rum 15 Dry Vermouth 16 Sweet Vermouth 17 Local Beer 18 Imported Beer 19 W Wine 20 Red Wine 21 22 Beverage Revenue Menu Food 0 0 0 0 0 0 0 0 0 0 Bar Stewarding D OD NN Price $ $ $ $ A B 20. Red Wine 21 22 Beverage Revenue 23 # Guests Quanity 24 Reception (2 per person) $6 25 Wine 1/2 btl per person 26 White 60% 27 Red 40% 28 Dance (2 per person) 29 30 Potential Total Beverage Revenue 31 32 Labour cost % 33 34 35 36 37 38 39 40 41 $ $ #DIV/01 2 Menu Food Bar Stewarding Ready Chinaware Silverware # Guests 420 # Guests Glassware 420 420 420 420 420 420 420 3 Set for 420 guests 4 5 Smoked Salmon 6 7 8 Soup 9 10 11 Baby Greens 12 13 14 Sorbet (Sherry Glass) 15 16 Main Course 17 18 19 Dessert 20 21 22 Coffe/Tea 23 24 on W5 420 + 420 420 420 420 420 ? 420 420 420 420 420 Menu Food Bar Stewarding Ready D B C D D E 420 420 420 420 420 420 420 420 + 420 17 18 19 Dessert 20 21 22 Coffe/Tea 23 24 25 26 Bread & Butter plate 27 28 29 White Wine Glass 30 Red Wine Glass 31 Water Glass 32 33 34 35 36 37 38 Menu Food Bar Stewarding Ready Catering & Banquet Exercise The following exercise will provide an insight of the job task performed by various departments within the catering department. You will be required to plan, calculate and determine the staffing level, schedule of staff, supplies to make this function a success. First Role: Banquet Beverage Manager Set-Up Information 1. Banquet Bartender (1 bar for every 75 guests) at $15.00 per hour 2. Set up time for each bar is one hour. 3. Basic liquor requirement for each bar. a. Rye, Scotch, Gin, Vodka, White Rum, Dark Rum, Dry and Sweet Vermouth (1 bottle of each). Additional for back-up b. 30 local beer and 12 imported beer c. 5 bottles of local white wine and 2 bottle of local Red. Orange, Clamato, Tomato and Cranberry Juice Average Consumption Per Guest I Reception prior to dinner - 2 drink per person Dinner wine-half a bottle per person. Wine ratio White 60% and Red 40% drink consumption During the dance - 2 tickets per person From the above information, please determine the following on the excel sheets. Do not use the 11 41. Average Consumption Per Guest Reception prior to dinner - 2 drink per person Dinner wine-half a bottle per person. Wine ratio White 60% and Red 40% drink consumption During the dance - 2 tickets per person From the above information, please determine the following on the excel sheets. Do not use the yellow highlighted cells they have a formula that will help you. Please enter the numbers in the blue highlighted cells only. Number of bartenders require and their shift? Amount of liquor, beer and wine require for this function? What is the potential beverage revenue for this function? What is the labour cost and cost % for this function