Class 3 Food & Beverage

1. FOOD AND BEVERAGE
“F&B”

2. CHOOSING A CATERER
• Caterers can be in-house or off-premise
• Depending on the venue, you may not have a
choice
• Ask what other services/items they provide
(china, silver, glassware, table/chair rentals)

3. ONLINE SAMPLE MENUS
• Catering Companies (The Catered Affair
at BPL)

4. ONLINE SAMPLE MENUS
• Restaurants (Scampo at Liberty Hotel)

5. DETAILED MENUS
•Catering detailed menu with prices (Catering on The

6. MENU PLANNING
• Work closely with client on their particular
tastes and favorites
• Consider the type of event and duration
• Know your space, restrictions and
capabilities

7. DETERMINING PORTIONS
FOR COCKTAIL PARTY
Per-Person portions for Cocktail Reception 2 hours or less:
With dinnerNo dinner
Light 3-4 6-8
Medium 5-7 10-12
Heavy 8 12

8. MENU PROPOSAL

9. NEGOTIATE CONTRACT

10. BANQUET EVENT ORDERS
“BEO”

11. SERVICE STYLES

12. PASSED HORS D’OEUVRES

13. HOSTED STATIONS

14. PLATED/SEATED DINNER

15. FAMILY STYLE

16. BUFFET

17. BAR OPTIONS
• Limited or Full
• “Top Shelf” or Standard labels
• Hosted/Open Bar
• Cash Bar

18. BEVERAGE SERVICE

19. SIGNATURE DRINKS

20. TABLE SET-UP STYLES

21. TRADITIONAL ROUNDS

22. HIGH-TOP&COCKTAIL ROUNDS

23. LOUNGE STYLE

24. MIXED SET-UP

25. BOARDROOM/ CONFERENCE
STYLE

26. CLASSROOM STYLE

27. CREATE PROPOSED
FLOORPLAN

28. ONLINE TOOLS

29. THINGS TO CONSIDER
• When planning the menu, offer a variety of
foods (colors, flavors, textures)
– For cocktail hour have at least one vegetarian
option
• Service is so important, make sure you
have catering staff ready at least 30
minutes before start time
• Always have non-alcoholic options
available