2.  Report out on event project  Determining Food and Beverage Selections  Next Week

3. Upon completion of this week, the student will understand:  Determining Food and Beverage Selections › Understand client, audience and expectations › Estimate guest numbers › Interface with caterer › Alcohol considerations and liability

4.  Understanding the functional needs of food service › Who must be fed › Why they must be fed › What they must be fed › When they must be fed › Where they must be fed

5.  Who must be fed › Attendees › Stakeholders › Number of guests › Demographics  Age, gender, ethnicity, socioeconomics

6.  Why must they be fed › Sustenance › Energy › Attentiveness › Hydration › Refreshment

7.  What they must be fed › Meal type › Nutrition concerns › Budget

8.  When they must be fed › Time › Agenda › Speed of service › Trickle or dump arrival

9.  Where they must be fed › On-premises › Off-premises › Meeting room › Tent › Sit down › Standing › Strolling › Backstage

10. On-site seated dinner

11. Off-site tent event

12. Meeting

13. Strolling Reception

14. Backstage Reception

15.  Day/date of event  Start, end and serving times  Location of event  Number of guests  Date for final guarantee  Minimum number of guests  Charges for additional guests  Food and beverage selections  Staffing levels

16.  Taxes  Gratuities/service charges  Tipping  Equipment charges  Set-up charges  Room rental rates  Site commissions  Overtime/other staff rates  Deposit policies and dates

17.  Refund and cancellation policies  Alcohol service policies  Leftover and brought-in food policies  Indemnification, insurance, licenses and permits ›..\..\2012 ICA Invitational\Forms\Hold Harmless Agreement.pdf..\..\2012 ICA Invitational\Forms\Hold Harmless Agreement.pdf › http://www.lcc.ne.gov/licensing.html http://www.lcc.ne.gov/licensing.html

18.  Alcohol awareness and service training › Assure staff has been trained in safe alcohol consumption  Dealing with minors  Telltale signs of intoxication  Dealing with intoxicated guests  Local liquor codes  Third party liability – dram shop state?

19.  Types of Beverage Functions › Cocktail reception › Hospitality suites › Poured wine service › Bar service  Bar Charges › Cash bar › Hosted bar  Charge per drink  Charge per bottle  Charge per person  Charge per hour › Combination › Limited consumption

20.  Bar Service Set-Up  Bar Stock Supplies

21. › Lab –  Meet in ICA adjunct space  Invitational team assignments › Lunch on own › Class –  Report out on event project  Logistics & Technology Management  Homework