Breakfast, lunch, dinner Morning tea, afternoon tea and supper Specific occasions these may include: – Functions for small or large groups (such as birthdays, wedding receptions, – private parties, cocktail parties) Events including catering required to support MICE – Religious festivals and events Cultural festivals and events Ceremonial occasions. Slide No Trainer Notes Trainer identifies people to involve from time-to-time when planning menus: Management to ensure you meet the requirements of the business in terms of: – The direction they want the business to take and the image of the property Pricing and profit Clients these are the people who are booking/paying for functions, events and – special occasions in order to: Determine needs Identify guest numbers Establish dates and service times The Marketing department of the venue with reference to: – Identifying advertising and promotion that has been done (or is to be undertaken) regarding food available Feedback obtained from customers regarding satisfaction with dishes, complaints and compliments as well as requests and suggestions for menu items Other kitchen staff who should be involved to: – you to benefit from their experience Inform you of relevant issues regarding suggestions and options for dishes Assist with supporting activities such as ordering food/supplies, creating – standard recipes, food preparation Food service supervisor this person is in-charge of waiting and they may be – involved to ensure waiting staff are able to properly serve the food which Is going to be prepared Nominated specialist consultants these may include: – Dieticians Health and medical practitioners Religious personnel.
Breakfast, lunch, dinner Morning tea, afternoon tea and supper Specific occasions – these may include: Functions – for small or large groups (such as birthdays, wedding receptions, private parties, cocktail parties) Events – including catering required to support MICE Religious festivals and events Cultural festivals and events Ceremonial occasions. Slide No Trainer Notes Trainer identifies people to involve from time-to-time when planning menus: Management – to ensure you meet the requirements of the business in terms of: The direction they want the business to take and the image of the property Pricing and profit Clients – these are the people who are booking/paying for functions, events and special occasions in order to: Determine needs Identify guest numbers Establish dates and service times The Marketing department of the venue – with reference to: Identifying advertising and promotion that has been done (or is to be undertaken) regarding food available Feedback obtained from customers regarding satisfaction with dishes, complaints and compliments as well as requests and suggestions for menu items Other kitchen staff – who should be involved to: you to benefit from their experience Inform you of relevant issues regarding suggestions and options for dishes Assist with supporting activities – such as ordering food/supplies, creating standard recipes, food preparation Food service supervisor – this person is in-charge of waiting and they may be involved to ensure waiting staff are able to properly serve the food which Is going to be prepared Nominated specialist consultants – these may include: Dieticians Health and medical practitioners Religious personnel.
TG_Organise_food_service_operations_FN_030114.docx