Republic of the Philippines

ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY

COLLEGE OF TEACHER EDUCATION
R.T. Lim Boulevard, Baliwasan, Zamboanga City

FSM 222

DINING ROOM MANAGEMENT

 Along with the event worksheet or BEO, you’ll need a master list of dinnerware and
servingware, a list of any party rentals, an off-premise event packaging list, and a
floor plan showing how the banquet or catered event will be set.

SERVING WARE
 At a catered-event, the food is assembled and brought to the guests or served buffet
style, requiring special serving ware.
 Wait staff will usually serve with basic ware, including large round or oval trays and
platters, bread trays or basket, silver water pitchers, iced tea cafares, coffeepots,
creamers and sugar bowls, serving ladles, serving forks, and tongs.
 At a stationary buffet table, food is usually served in chafing dishes, large mahogany
salad bowls, silver trays and platters, compotes, vegetables dishes. Coffee service
usually means coffee urns and hot water urns for tea, pitchers of iced tea, plus
accountrements for lemon wedges, cream, sugar, artificial sugar packets, and so on.

 Service style impacts the serving equipment needed. For synchronized service, you
need a cloche for each plate, for Russian service, more elaborate silver trays, for
French service, a gueridon (rolling part), a rechaud (portable gas burner), and a
chafing pan. Similarity the venue will also dictate how much and what kind of
dinnerware and serving ware you’ll need.

 If diswashing is available, then you can figure on less; if there is no dishwashing, and
limited water, you’ll need multiple plates, cups, and water goblets on hand.

 The list of dinnerware and serving ware wll be unique for each catering business. Just
as you would detail the list of kitchen equipment necessary to prepare cook, and
assemble each menu item, you should also detail a list of dinnerware and have enough
on hand.
 The Banquet Manager or Event Planner should consult with the client to determine
table size and overall layout; clients often want to provide other items for the table top
design such as candelabra, candles, floral arrangements, menu cards, and place cards,
and these items must be accomodated. Discussing then during the initial consultation
may yield opportunities for the caterer to help arrange for these items and earn
additional revenue.

LINENS
 Along with the place setting, you need to plan for the table linen. In addition to table
cloths, to fit each table you will also have napkins, table skirts for each buffet or
service table, and draping fabric on top. A head table might have speacial adornment,
such as gold lame front skirt and napkins
 A set table should look generous, never skimpy in any way. The table cloth should
drape adequately, and the napkin should be wide enough to cover the lap. The fabric
should have a good feel and should launder well.
 If you use a laundry or linen service, it propably also launders your chefs’ coats and
kitchen staffs’ aprons. Such as services often offers standard 72 inch square table
cloths with suitable for 48 and 54 inch round tables. But using rental linens can be
problematic: they dont give your catering business a unique look, and you can wind
up with torn, stained or otherwise an unattractive linens from time to time. owning a
washing machine and dryer large enough to handle the volume you need can be a
good idea.

DISPOSABLE LINENS

 A cocktail parties with passed appetizers or at an outdoor barbeque, disposable paper

goods are sometimes used in place of linens. Paper plates, napkins, table cloths, and
place mats, can be pleasing and functional if used in the proper setting, such as casual
lunch, a casual business cocktail party, or an outdoor event. Using disposable paper
goods in place of china can also be efficient if dishwashers are not available. They
can also eliminate party rentals. Thus, saving money for the client.

OFF-PREMISE EVENT PACKING LIST

 Its essential to have an accurate packing list so you dont forget anything for an off-
premise event. Go through the menu on line at a time. For each line on the menu, list
each dinner and serving piece required, and the number of each. For example, if the
first course is plated poached salmon accompanied by a white wine, you’ll need a
white wine glass, dinner plate, and fish knife. In addition to the standard, five-piece
place settings of dinnerware and silverware per person. If the first course is
appertizers passed butler styles, you’ll need cocktail napkins, two or three small plates
per person, and serving tray for each server.
 Dinnerware and serving ware are usualyy packed in racks, bags, cases, or boxes tht
hold a certain quantity of items. After you know the total for each piece, figure out
how that translates into the appropriate packing method. The less you and you staffs
handle the dinnerware nd serving ware, th eless chance there is breakage.
 The packing list will also inlude barware and setups, as such ginger ale, tonic water,
cola, orange juice, lemon and lime wedges cherries, and so on.

DINING ROOM LAYOUT

 The Event Planner, Chef, Client, and Mait’re de Hotel will probably all have a hand
in deciding how thedining room will be laid out for the event. The event planner will
have a diagram of the layout based on discussion with the clients; however, it is not
uncommon to change things around a bit at the last minute, due to an addition to the
guest count the direction of the wind (outside events) or the space of the entertainers:
 everyone should remain flexible. As a basic rule, the tables and chairs should focus on
the head table and allow for ease of movement and serving.

BEVERAGE MANAGEMENT

ALCOHOLIC BEVERAGES

 A major question for a new catering business is whether it needs a liquor license.
Navigating the bureaucratic hurdles involved in applying and being approved for a
liquor license in some locations can be both expensive and time consuming.
 Most on-premise catering operations have a liquor license and sell alcoolic beverages.
Usually, the gross profit earned on the sale of food item. In addition, alcoholic
beverages, with the execption of open bottles of wine and beer, are not perishable, and
with good controls in place there is minimal waste.
 Many off-premise caterers do not bother to get licensed because they do not serve in
one location but rather transport alcoholic beverages to a variety loations for their
events. Whether or not the caterer has a license to sell beverages, most state laws
permit alcoholic beverages to be served it provided by the host of the event or another
licensed source. Some arrangements for the delivery of alcoholic beverages to a
catering venue from a licensed retail source, such as a liquor store.

LIABILITY ISSUES

 Either way, if alcoholic beverages are served at a catered event, the caterer can be
held liable for any problems caused by intoxicated guests. A guest who leaves the
event intoxicated and causes an automobile accident may share liability with anyone
who has served him or her alcohol prior to the accident.
 This includes the host of the event, the caterer, and especially the server or bartender
who served the drinsk. All caterers must have substantial liability insurance policies
in place in case they are sued for causing intoxication in persons who then injure or
kill themselves or others.
 Anyone who will be serving alcohol should also go through a formal training
program. Caterers can get of this training information through local or regional liquor
authorities.

The maitre d’ hotel, sommeller, or catering owner can conduct this training, which
should cover the:

Legal limits- Blood alcohol-level are used to determine whether a person is legally
intoxicated, the legal limit for blood alcohol while driving differs from state to state. The
differences between driving while intoxicated, driving under the influence, and passing
such a test can be very small-usually in the range of .01 to .02 percent, the penalties,
however can differ drastically.
Signs of intoxication: Slurred speech, swaying from side to side, a glazed lock in the
eyes, and tripping or stumbling are all signs of intoxication.
Alcohol tolerance: The alcohol percentages, or proof of different alcoholic products vary
widely. Wines range from 12 to 14% percent alcohol content depending on brand. Hard
liquor vary the most. With hard liquor, check the proof on the bottle. An alcoholic
beverage that is 100 proof is 50% alcohol (%=proof/2).
Drinking age- Be sure to avoid serving alcohol to minors. There are many state-run
training and certification programs that offer the best of this type of education.

Martini Bars
Gin, vodka, and sake martinis and their many variations are popular
cocktails. Many caterers offer a martini bar in addition to their regular bar
setup.
Fresh-pressed Fruits or Vegetables Juice Bars
Fresh-pressed juices, both fruit and vegetable based, are popular and
generally healthy. Some caterers go a step further and create alcoholic-based
cocktails using these preparations.
Theme Beverages
Pairing specific beverages with food is a way to upsell the customer. Specific
wines can be paired with each course of a banquet.

Non-alcoholic Beverages
Serving non-alcoholic beverages does not require a license; they can be
charged to the client in the same manner as alcoholic beverages.

Water Service
Water is often preset during catered affairs. Glasses are placed on the tables
and filled with ice and water shortly before the guest arrive.
ICE
Caterers should never run out of ice during an event. High-volume on-
premise caterers purchase or lease high-output ice machines that can
replenish ice quickly.

Before an ice machine is purchased or rented, a caterer must decide on the

size and shape of the ice cube, which will determine how much ice will fit in
a glass and how much liquid it will displace.

Most off-premise caterers have arrangements with ice manufacturing

companies that deliver to their their events. Most of these companies have
 round- the – clock emergency service to assist eating establishments when
their own machines break down.

Coffee Service
Coffee can be served from a glass from a glass pot or form a preheated metal
or ceramic pot, depending on the style of service.

When pouring coffee, the cup should be left on the table and filled fairly
close so the top, leaving enough room for cream and to stir it without spilling.
Coffee Service Basics
1. Always set sugars and creamers before serving the hot beverages.
2. One sugar bowl and creamer is needed for every four guest. If guest are just
having espresso, serve lemon twists unless they are requested.
3. Set arm coffee cups to the right of guest with the handles at four o’clock. The
coffee spoon may be preset next to the dessert flatware or on the saucer with its handle at
four o’clock.
4. If guests order cappuccino or espresso, ask whether they would like it before,
with, or after dessert.

Tea Service
Tea-Chinese, Indian, and herbal-has become very popular, and people who
love tea are very particular about how it is brewed. Always use freshly boiled
water: Start with cold water to avoid impurities that may be associated with
water coming directly from a hot water heater.
To serve tea in a formal, classic manner, use two preheated ceramic teapots
with a capacity of about 12 ounces each.

Guests always pour their own tea; brewed tea first, then hot water if
necessary to achieve the desired strength.

Tea Service Basics

1. Recite the teas that are available.
2. Ask the guest if he or she would like milk or lemon.
3. Place the teapot to the right of the guest above his or her cup and saucer.
 4. Explain the recommended steeping time for that particular tea.
The food, of course, is the centerpiece of any catered event. In Chapter 11, you’ll
learn about sample menus appropriate for various functions.
Basic Bar Checklist