1. On premise catering is a Banquet function or reception that held on physical premises of the establishment or facility producing and serving the function.
2. Off premise catering is Food & beverages; equipment and servers are transported to a remote location, such as museum, park, natural attraction, or a private home.
3. Example of Function set-up: Banquet / Round Table, Classroom, Theater, Cocktail
4. HVAC term in event means Heating, Ventilation and Air Conditioning
5. HCAV used to balance indoor environmental comfort with other factors such as installation cost, ease of maintenance, and energy efficiency
6. Server duties:
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* Napkin folds
* Table settings
* Placing table pads and tablecloths
* Presetting foods and greeting/seating guests
* Taking food/beverage orders
* Serving food and beverage
* Submitting F&B orders to chefs and bartenders
* Opening wine bottles
* Pouring wine
* Hot beverage service
* Cold beverage service
* Crumbing tables
* Bussing tables
* Carrying loaded trays
* Stacking trays
* Emptying trays
* Tableside preparation
* Using different service styles
* Handling last-minute requests and complaints
* Directing guests to other facilities in the property
* Handling disruptions
* Dealing with intoxicated attendees
* Refusing liquor service to minors
* Requisitioning tableware and napery
7. Support departments for the function;
*
* Kitchen
* Beverage
* Purchasing
* Receiving & Storeroom
* Housekeeping
* Convention Service
* Maintenance
* Engineering
* Property Manager
* Steward
* Print Shop
* Room Service
* Human Resources
* Controller
* Security
* Sales
* Front Office
* Audio Visual
* Recreation
* Entertainment
*
* Business Services
8. SMERF is Social, Military, Educational, Religious, Fraternal
9. Busser is Someone who works in the restaurant and catering...
