1 / 23

Gourmet Cuisine Production February 13 th to February 27 th , 2010

Gourmet Cuisine Production February 13 th to February 27 th , 2010. Hamish Macfie , President, Gourmet Cuisine. GAME SCHEDULE. CTV SCHEDULE. MEALS SERVED. Meals per day Based on each area IIHF (International Ice Hockey Federation) = 250 HC (Hockey Canada) Family Zone = 300

katima
Download Presentation

Gourmet Cuisine Production February 13 th to February 27 th , 2010

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Gourmet Cuisine Production February 13th to February 27th, 2010 Hamish Macfie, President, Gourmet Cuisine

  2. GAME SCHEDULE

  3. CTV SCHEDULE

  4. MEALS SERVED • Meals per day Based on each area • IIHF (International Ice Hockey Federation) = 250 • HC (Hockey Canada) Family Zone = 300 • HC VIP = 400 • MCHH (Molson Canada Hockey House) = 2,000 • Total Meals per day = 3,000 Some guests may eat twice = 3,500 • Total Meals over duration = 60,000

  5. WALK-THROUGH

  6. SCHEMATIC

  7. MAIN LAYOUT

  8. BAR LAYOUT

  9. IIHF & HC VIP BUFFET MENUS

  10. IIHF & HC VIP BUFFET MENUS

  11. IIHF, HC, VIP BUFFET & MVP SQUARE

  12. IIHF & HC VIP BUFFET REQUIREMENTS

  13. IIHF & HC VIP BUFFET REQUIREMENTS

  14. MVP SQUARE (DINNER)

  15. MVP SQUARE (DINNER)

  16. MVP SQUARE (LUNCH)

  17. TEAM CANADA FAMILY ZONE

  18. ENTERTAINMENT • Evenings to go with games: • Cirque du Soleil • Black Eyed Peas • Nightly DJ • Others - TBD

  19. BRITISH COLUMBIA INSTITUTE OF TECHNOLOGY (BCIT) • Production Kitchen • Main Storage • All food products • Rentals • Liquor, Wine & Beer (LWB) • Paper & Plastic (P&P) • Shipped daily at 2:00am

  20. STAFFING • Total staff needed = 200 approximately • Number of staff per day = 50 • Where will they come from? • Ontario Staff: • Accommodations • Flights • Majority from out West • Challenge  finding experienced wait staff and bartenders

  21. WHO’S INVOLVED PROJECT DIRECTOR Hamish Macfie DIRECTOR OF LOCAL SUPPORT SERVICES Gordon Barber EXECUTIVE CHEF Caesar Guinto SHIPPING & RECEIVING Robert Morelli Daniel Peak Rodney Meynert BCIT SHIPPING & RECEIVING Chris Koroneos Wolfgang Puck FOOD SERVICES DIRECTOR Kelly Dooley GENERAL MANAGER Lew Sprague HUMAN RESOURCES DIRECTOR Brad Ghering Susan Cox Rod Smith Angela Dufour Ivana Drazic

  22. FINANCIAL REPORTS

  23. THANKYOU

More Related