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Click to edit Master title style,Click to edit Master text styles,Second level,Third level,Fourth level,Fifth level,*,TOPIC,Types Of Function,Banquet Event Order,Guarantee Cover,Types Of Bar Set-Up,Banquet Beverage Control(B.B.C),B.B.C Forms,Pricing,Inter Bar Transfer Form,Guest Own Liquor Form,Types Of Function,Wedding Dinner,Company Annual Dinner/Dance,Cocktail Reception,Opening Ceremony,Outdoor Catering,Private Function In Suite,etc.,GUARANTEE,COVER,BARTENDER TO CONFIRM WITH TEAM LEADER/ASSISTANT MANAGER FOR THE GUARANTEE COVERS AND CHARGE ACCORDINGLY.,STANDARD TERMINOLOGY FOR BEVERAGE BANQUET SET UP,1)Standard Bar:-,Standard Brands only with Aperitifs,House wines,Juice,Soft drinks and Mineral water,2)Full Bar:-,Standard Bar with Premium Brands,Aperitifs,Liqueurs,House wines,Beers,Juices,Soft drinks and Mineral water,3)Cash Bar:-,Set up same as Full Bar,4)Package:-,To indicate requirement,breakdown(if applicable)e.g.soft drinks package or Beer,Wines,Juice and Soft drinks,5)Sponsored Bar:-,To indicate specific requirement of guest-e.g.Only beer and soft drinks or Whisky,House wines,Beers,Soft drinks only,Cash Bar,Check balance stock physically&fill in the balance accordingly.,Exception of draft beer&soft drinks(Post-Mix)base on actual glasses consumed fill in the exact quantity sold in glasses.,For liquor to close sold column by point system.,Obtain sales report from cashier on duty.,To obtain beverage sales revenue-To deduct tobacco&food sales miscellaneous from total revenue.,Sponsored Bar,Check balance stock physically&fill in the,balance accordingly.,Record the quantity sold,BY GLASSES.,Record the sales revenue by multiplying the quantity(of each item)sold by the unit price.,Total up the sales of all items sold&record under the sponsored sales column.,Record the banquet check number.,Package,Deal,Types:-,1.Free flow of soft drinks.-Beverage price included into food.-Note:Breakdown of beverage per pax table -Based on number of pax.-Time of free flow eg.2 hours etc.or throughout the function.,2.Open standard brands to be used.-Any V.I.P.specification eg.Service of premium brands.-Base on attendance(Actual)to be informed by banquet team leader/A.M.in-charge.,Banquet Beverage Control Form B.B.C.,Purpose of BBC is to keep track of beverages consumed at each function,-,White copy,-retained by the Banquet Bar for reference of the function,Yellow copy,For Banquet to be attached to captains report for reference purpose.,Pink copy,-For Events Management to keep records of sales&reference of the function.,GUIDE LINE FOR ITEMS SOLD,1 bottle of Liquor(750ml)=25 glasses,1 bottle of Liquor(700ml)=23 glasses,0.05=1 glass,0.1=3 glasses,0.2=5 glasses,0.3=8 glasses,0.4=10 glasses,0.5=13 glasses,0.6=15 glasses,0.7=18 glasses,0.8=20 glasses,0.9=23 glasses,1=25 glasses,Guests Own Liquor Form,Record all received items&quantity.After function record physical balance of,all items.Keep all empty bottles for the host of the function to check&verify.,Four copies of the form:,White copy,-To be attached to B.B.C.for Banquet Bar.,Pink copy,-For Events Management to keep a record,Yellow copy,-To be given to,Bqt,team leader to be attached to captains report.,Green copy,-To be given to,Organiser,/guest for their references.,Note:All balance beverages have to be collected back within 3 working days.,SAMPLE,Inter-Bar Transfer (Form),Function held in suites or rooms,-If items of the function bar stocks are utilized it is absolutely necessary for the inter-bar transfer forms to be raised.Sales revenue in this case will not be accounted into banquet but will be credited to the room service sales revenue.,
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