Dining Room Operations Final Practicum

1. Dining Room OperationsFinal Practicum John Akana Department of Hospitality Management

2. You and your team own/manage a formal, high-end banquet facility

3. You are one of four businesses that are being considered by your alma-mater to host their annual fundraising event

4. As an enthusiastic supporter of the college your organization has decided to donate the table decor and your team will also donate the event planning services

5. You and you team will have to deliver a presentation to “wow” the fundraising committee in order to be selected to plan and host this prestigious event

6. For the presentation you will have access to the following supplies: -one (1) round dining room table - six (6) chairs -one (1) table cloth -six (6) napkins -DR silverware, glassware, china, table stands

7. Your team must select an appropriate and inviting Theme

8. The Theme should be prevalent in all aspects of the presentation Menu selection Menu card Table décor

9. How do you pick a Theme? Seasons Geographic region Holiday/Event

10. Your team must present a “Captain’s Memo” that will prepare your staff for setting-up the event as well as build excitement

11. Your team must create a five course menu consisting of items served in your dining room classThe menu should have a broad appeal The menu must include a dessert course Three of the courses must be paired with an alcoholic beverage

12. Your team must create seven menu cardsThe cards should tie into the theme The menu must be legible The menu must be printed on card stock The menu must be smaller than 8 ½” x 11”

13. Your team must create a “tablescape” including a centerpiece

14. Your team will set a six top in the following mannerSeat #1 – Banquet style including a show plate, all glasses and flatwear

15. Your team will set a six top in the following mannerSeat #2 – first course plate or bowl, appropriate glass or glasses and flatwear

16. Your team will set a six top in the following mannerSeat #3 – second course plate or bowl, appropriate glass or glasses and flatware

17. Your team will set a six top in the following mannerSeat #4 – third course plate or bowl, appropriate glass or glasses and flatware

18. Your team will set a six top in the following mannerSeat #5 – forth course plate or bowl, appropriate glass or glasses and flatware

19. Your team will set a six top in the following mannerSeat #6 – dessert course plate or bowl, appropriate glass or glasses and flatware

20. You team must create BEO for event -Technical accuracy -Completeness

21. Show Plate A plate used in the initial setting of a table; not used for food

22. BEO Banquet Event Order, outlines every detail of a banquet event

23. BEO Important information for the client and the staff

24. Elements of a BEO -Basic information -Timeline -Equipment List  -Staff List -Menu -List of duties by position  -Room Diagram  -Table/Buffet Diagram

25. Elements of a BEO - Basic information Date and Time (start & finish) Location (specific) Occasion Host/Contact person

26. Elements of a BEO - Timeline -Pre-setup -Staff arrival time -Set up -Final preparation -Room check

27. Elements of a BEO - Timeline (continued) -Beginning of event -Program (if any) -End of event -Clean up -Room check -Dismissal of staff

28. Elements of a BEO   -Equipment List -Detailed list of ALL equipment and who is providing each -Caterer -Rental -Banquet hall -Host

29. Elements of a BEO   -Staff List -Captains/Managers -Bar -Servers -Runners -Sanitors -Other

30. Elements of a BEO -Menu Detailed list of items especially wines and beverages

31. Elements of a BEO -Detailed list of duties by position 

32. Elements of a BEO   -Table/Buffet Diagram

33. What you are presenting -Captain's Memo -(7)Menu cards -Tablescape with theme -BEO -Sales presentation