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Dining Room Operations Final Practicum
John Akana Department of Hospitality Management
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You and your team own/manage a formal, high-end banquet facility
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You are one of four businesses that are being considered by your alma-mater to host their annual fundraising event
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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
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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
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For the presentation you will have access to the following supplies:
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
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Your team must select an appropriate and inviting Theme
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The Theme should be prevalent in all aspects of the presentation
The Theme should be prevalent in all aspects of the presentation Menu selection Menu card Table décor
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How do you pick a Theme? Seasons Geographic region Holiday/Event
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Your team must present a “Captain’s Memo” that will prepare your staff for setting-up the event as well as build excitement
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Your team must create a five course menu consisting of items served in your dining room class The menu should have a broad appeal The menu must include a dessert course Three of the courses must be paired with an alcoholic beverage
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Your team must create seven menu cards
Your team must create seven menu cards The 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”
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Your team must create a “tablescape” including a centerpiece
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Your team will set a six top in the following manner
Your team will set a six top in the following manner Seat #1 – Banquet style including a show plate, all glasses and flatwear
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Your team will set a six top in the following manner
Your team will set a six top in the following manner Seat #2 – first course plate or bowl, appropriate glass or glasses and flatwear
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Your team will set a six top in the following manner
Your team will set a six top in the following manner Seat #3 – second course plate or bowl, appropriate glass or glasses and flatware
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Your team will set a six top in the following manner
Your team will set a six top in the following manner Seat #4 – third course plate or bowl, appropriate glass or glasses and flatware
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Your team will set a six top in the following manner
Your team will set a six top in the following manner Seat #5 – forth course plate or bowl, appropriate glass or glasses and flatware
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Your team will set a six top in the following manner
Your team will set a six top in the following manner Seat #6 – dessert course plate or bowl, appropriate glass or glasses and flatware
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You team must create BEO for event -Technical accuracy -Completeness
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A plate used in the initial setting of a table; not used for food
Show Plate A plate used in the initial setting of a table; not used for food
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Banquet Event Order, outlines every detail of a banquet event
BEO Banquet Event Order, outlines every detail of a banquet event
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Important information for the client and the staff
BEO Important information for the client and the staff
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Elements of a BEO. -Basic information. -Timeline. -Equipment List
Elements of a BEO -Basic information -Timeline -Equipment List -Staff List -Menu -List of duties by position -Room Diagram -Table/Buffet Diagram
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Elements of a BEO. - Basic information. Date and Time (start & finish)
Elements of a BEO - Basic information Date and Time (start & finish) Location (specific) Occasion Host/Contact person
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Elements of a BEO - Timeline -Pre-setup -Staff arrival time -Set up -Final preparation -Room check
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Elements of a BEO. - Timeline (continued). -Beginning of event
Elements of a BEO Timeline (continued) -Beginning of event -Program (if any) -End of event -Clean up -Room check -Dismissal of staff
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Elements of a BEO -Equipment List -Detailed list of ALL equipment and who is providing each -Caterer -Rental -Banquet hall -Host
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Elements of a BEO. -Staff List. -Captains/Managers. -Bar. -Servers
Elements of a BEO -Staff List -Captains/Managers -Bar -Servers -Runners -Sanitors -Other
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Elements of a BEO. -Menu. Detailed list of items
Elements of a BEO -Menu Detailed list of items especially wines and beverages
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Elements of a BEO -Detailed list of duties by position
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Elements of a BEO -Table/Buffet Diagram
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What you are presenting. -Captain's Memo. -(7)Menu cards
What you are presenting -Captain's Memo -(7)Menu cards -Tablescape with theme -BEO -Sales presentation
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