1 / 16

A Meeting Planner’s Guide to Catered Events

A Meeting Planner’s Guide to Catered Events. Chapter Three Beverage Functions. Beverage Functions. These days it is very unusual for a beverage function to offer only alcohol. Most liquor laws will not allow alcohol to be served unless food is available to slow intoxication.

nanji
Download Presentation

A Meeting Planner’s Guide to Catered Events

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. A Meeting Planner’s Guide to Catered Events Chapter Three Beverage Functions

  2. Beverage Functions • These days it is very unusual for a beverage function to offer only alcohol. • Most liquor laws will not allow alcohol to be served unless food is available to slow intoxication. • There will typically be at least a few hors d’oeuvres and dry snacks.

  3. Purpose of the beverage function • A way for attendees to socialize and network. • Provides a relaxed, leisurely setting. • A transition period from a long workday to an enjoyable meal function.

  4. Types of beverage functions • Cocktail Reception • Hospitality Suite • Poured Wine Service

  5. Cocktail Reception • One of the most common types of beverage functions. • During week days it is usually scheduled during the early evening hours, just after the end of the normal business day. • On weekends there is more flexibility, but as a general rule, a cocktail reception is scheduled after 5:00 PM.

  6. Cocktail Reception • A cocktail reception often precedes a dinner function, in which case it will usually be scheduled for about 45 minutes to an hour. • At least a few foods should be served.

  7. Hospitality Suite • Normally opens after 10:00 in the evening. • Some suites offer a full bar, some beer and wine only. • Some have lots of food, some have only dry snacks. • Some offer only desserts and specialty coffees.

  8. Hospitality Suite • Consider ordering more food, and different types of foods, if the attendees have had an open evening. • Some may have skipped going to dinner and may be quite hungry.

  9. Hospitality Suite • Hospitality suites are usually held in a suite on a sleeping room floor, and are usually serviced by the property’s room service department. • They may be sold by catering, but sometimes you may deal directly with the room service manager. • If they are held in a public function room, or held in another public area (such as a hotel’s front lobby area), they would be sold and serviced by the catering department.

  10. Hospitality Suite • Regardless of the location, do not allow people to self-serve alcohol. • Do not leave your function unattended by a staffer. • You run the risk of enormous cost overrun. • Unsupervised people may display unheard of behavior. • People who don’t even belong to your group may drop by.

  11. Poured Wine Service • Poured wine beverage service is typically part of a meal function. • Wines may be opened and preset on the tables. • At elaborate meals, cocktail servers, or the food servers, supervised by a sommelier, may be in charge of the wine service. • This is more common when the meal includes a rare and/or expensive wine served with each course.

  12. Poured Wine Service • Experience has taught us that for meals with wine, you will need to have about 3 whites to every red. • For dinners, you can expect each attendee to consume about 2 ½ glasses. • For lunch the average consumption will be about 1 glass per person.

  13. Menu Planning • It is relatively easy to develop a drink menu. • If a meeting planner wants a particular type of drink, the caterer can usually provide it. • The equipment needed to handle normal beverage service is sufficient to produce almost any type of finished beverage. • If any unique brands or products are needed, you must give the caterer sufficient time to procure them.

  14. Wine Imported Domestic Varietals Spirits Imported Domestic Distilled Blends Neutral Beverages Non-alcoholic Water, soda, juice, soda, coffee, etc. Beer Imported Domestic Bottles/Cans Kegs/Pony Kegs Types of Beverages

  15. Spirits • Well Brands • Premium Well Brands • Call Brands • Premium Brands

  16. Red Wine White Wine Domestic Light Beer Domestic Regular Beer Soft Drinks Drink Mixers Scotch Gin Vodka Bourbon Rum Tequila Canadian Whiskey Basic Drink Menu

More Related