Transcript Document 7519626

A Meeting Planner’s
Guide to Catered
Events
Chapter Three
Beverage Functions
Beverage Functions
 These days it is very unusual for a
beverage function to offer only alcohol.
 Most liquor laws will not allow alcohol to
be served unless food is available to slow
intoxication.
 There will typically be at least a few hors
d’oeuvres and dry snacks.
Purpose of the beverage
function
 A way for attendees to socialize and
network.
 Provides a relaxed, leisurely setting.
 A transition period from a long workday
to an enjoyable meal function.
Types of beverage
functions
 Cocktail Reception
 Hospitality Suite
 Poured Wine Service
Cocktail Reception
 One of the most common types of
beverage functions.
 During week days it is usually scheduled
during the early evening hours, just after
the end of the normal business day.
 On weekends there is more flexibility, but
as a general rule, a cocktail reception is
scheduled after 5:00 PM.
Cocktail Reception
 A cocktail reception often precedes a
dinner function, in which case it will
usually be scheduled for about 45
minutes to an hour.
 At least a few foods should be served.
Hospitality Suite
 Normally opens after 10:00 in the
evening.
 Some suites offer a full bar, some beer
and wine only.
 Some have lots of food, some have only
dry snacks.
 Some offer only desserts and specialty
coffees.
Hospitality Suite
 Consider ordering more food, and
different types of foods, if the attendees
have had an open evening.
 Some may have skipped going to dinner
and may be quite hungry.
Hospitality Suite
 Hospitality suites are usually held in a suite on
a sleeping room floor, and are usually serviced
by the property’s room service department.
 They may be sold by catering, but sometimes
you may deal directly with the room service
manager.
 If they are held in a public function room, or
held in another public area (such as a hotel’s
front lobby area), they would be sold and
serviced by the catering department.
Hospitality Suite
 Regardless of the location, do not allow people
to self-serve alcohol.
 Do not leave your function unattended by a
staffer.
 You run the risk of enormous cost overrun.
 Unsupervised people may display unheard of
behavior.
 People who don’t even belong to your group
may drop by.
Poured Wine Service
 Poured wine beverage service is typically part
of a meal function.
 Wines may be opened and preset on the
tables.
 At elaborate meals, cocktail servers, or the
food servers, supervised by a sommelier, may
be in charge of the wine service.
 This is more common when the meal includes
a rare and/or expensive wine served with each
course.
Poured Wine Service
 Experience has taught us that for meals
with wine, you will need to have about 3
whites to every red.
 For dinners, you can expect each
attendee to consume about 2 ½ glasses.
 For lunch the average consumption will
be about 1 glass per person.
Menu Planning
 It is relatively easy to develop a drink menu.
 If a meeting planner wants a particular type of
drink, the caterer can usually provide it.
 The equipment needed to handle normal
beverage service is sufficient to produce
almost any type of finished beverage.
 If any unique brands or products are needed,
you must give the caterer sufficient time to
procure them.
Types of Beverages
 Wine
 Imported
 Domestic
 Varietals
 Spirits
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Imported
Domestic
Distilled
Blends
 Neutral Beverages
 Non-alcoholic
 Water, soda, juice,
soda, coffee, etc.
 Beer
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Imported
Domestic
Bottles/Cans
Kegs/Pony Kegs
Spirits
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Well Brands
Premium Well Brands
Call Brands
Premium Brands
Basic Drink Menu
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Red Wine
White Wine
Domestic Light Beer
Domestic Regular
Beer
 Soft Drinks
 Drink Mixers
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Scotch
Gin
Vodka
Bourbon
Rum
Tequila
Canadian Whiskey