Project Management Hospitality

“Creative Sales and Marketing, IT strategies”ACE Management Group

Designed by Stacey L. VernooyPhone: 905-333-5698

ACE_management_group@hotmail.com

Project Management

An OverviewBy Stacey L. Vernooy

LOCATIONFebruary 9th, 2007

Media Drinks DJ Food SecurityTicket SalesStaff

LCBO Beer Store Other + ICE

Organizational Culture

Owner / Operator

Dining Room Kitchen

Salad Pasta GrillSales & MarketingStaff /

Human ResourcesOperations

Function Arrangements Day :

Sun / Mon / Tues / Wed / Thurs / Fri / Sat

Date : YYYY – MMM – DD

Time : AM / PM

Status : Pending / Approved

Function Arrangements Organization : < Company Name >

Post As : < any outside or inside signage >

Contact : < function details >

On Site Convenor : < during the event who are the ‘point

people >

Billing Arrangements Address : < billing address > City : < billing city > Prov / State : < billing prov / state > Code : < billing postal code > Telephone :< contact phone # > Fax : < contact fax > Billing Instructions :

< event close / invoice net 30 > Deposit : < amount paid >

Function Time

Start / Finish Room

Maximum accomodation per room standing or seating and available seating arrangements

#’s Expected / Guarenteed

Price Setup

Setup -- Tables

Head Table < Yes or No > Display Table < Yes or No > Registration Table < Yes or No > Reserved Table < Yes or No > Table Cloths < Yes or No >

Setup -- Compliments

Table # ‘s ( alpha or numeric )< Yes or No >

Napkins < Yes or No > Ashtrays < Yes or No > Flowers < Yes or No > Candles < Yes or No >

Setup -- Staffing

Cake < Yes or No > Band / DJ < Yes or

No > Waiter < Yes or

No > Socan Fee < Yes or

No > Other < Yes or No >

Audio / Visual -- Equipment

Podium < Yes or No > Risers < Yes or No > Flip Chart < Yes or No > Projection < Yes or No > Labour $ < Yes or No >

Audio / Visual -- Equipment

Overhead < Yes or No > Screen < Yes or No > Microphone < Yes or No > Other Equipment < Yes or No > Other Personnel < Yes or No >

Beverage Requirements

Host Bar Start / Finish

Cash Bar Start / Finish

Wine with Dinner < Yes or No >

Liqueur ( Premium ) < Yes or No >

Domestic Beer < Yes or No >

Imported Beer < Yes or No >

Soft Drinks < Yes or No >

Aperitif < Yes or No > Liqueur < Yes or No > Wine < Yes or No > Other < Yes or No >

Food & Beverage Requirements

Menu Selections ‘Feature Drink’

a cocktail to compliment or customize the night Light Reception

appetizers served or available on a side station Appetizers ( Soup or Salad selection ) Entrees ( Beef, Chicken, Salmon, Pasta )

Rolls with butter for the table Wine Selection to be served with dinner: Additional bottles available on guest request < Yes or No >

Dessert ( Cheesecake, Crème Brule, Pie, Chocolate Cake )

Soft Drinks, Coffee & Tea included ( often a standard )

Promises & Contracts

“The devil is in the details”

The finer points of having a good working relationship with the social committee, event co-ordinators and serving staff. Knowing your ‘point people’.

“Bartender Fee of $80.00 will apply if sales are less than $300.”

Large events require additional staffing and when the additional staffing is not required costs need to be allocated.

“ The above prices include applicable taxes and serve charges.”

“Guaranteed #’s are due 2 working days prior to the function. The guaranteed or attendance #, whichever is greater, will be charged. “ Large events require additional staffing and

when the additional staffing is not required costs need to be allocated. KNOW YOUR GUESTS !!

“We reserve the right to provide suitable function should attendance vary. “

“Deposit is non-refundable.”

“CANCELLATION NOTE: If cancellation notice is not received 5 business days in advance, full room rental fees will be applied.”

Agreement – Rules of Thumb

“Signatures and our word”

Client & Catering representative signature and date.

YYYY-MMM-DD

Thank you

Questions, Concerns, Comments

Project Management Hospitality

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