AHHM2623 Lecture 4

Lecture 4:

Wedding Catering and

Special Events
AHHM2623 CATERING SYSTEM AND OPERATION
Weddings
The ultimate theme party.
Excellent revenue generator
1st meeting to ask the couple:
 How they meet
 What their favourite restaurant
 What favourite type of music
 Ask if any children participant in the wedding
Beginning Stage of Planning
 Build trust and confidence in your initial conversations
 Listen and take a lot of notes
 Relate their lives – get excited and share the clients’ enthusiasm for the wedding
 Involves their sense – use visual such as photos, table setting and sample decorated
cakes
 Describe the benefits of using your facility versus the competitions’
Choice of Location
 Hotel
 Club
 Other facility
 Gazebo or spectacular view
 Outdoor reception can be beautiful especially spring or fall
Advantages of Holding Ceremony and Reception
at Same Place for Client
 One-stop shopping
 Everything under one roof
 Guest do not have to travel from the ceremony to the location
 No or reduced limousine costs
 Save time and travel arrangement
 Additional revenue
 Ability to be creative and imaginative with tents, canopies, fabric-lined ceilings, rentals of
foliage and bridal runner
*Wedding ceremony - rituals like taking vows

*Wedding reception is a grand party which is held after the wedding ceremony
Elements of All Weddings Reception
 Menu
 Beverages
 Disposable
 Equipment
 Service
Menu
 Start your menu – offer custom menu
 Listen to client – what should the menu accomplish for the client.
 What does the client want the guests to say about the events?
 Involve the sense: sight, sound, taste, touch, smell
 Be aware of the trends in the marketplace and popularity of certain foods
 Keep traditional menu approaches in minds
 Upsell
Beverage
 Be aware of beverage trends in the market
 Describe and special features you offer
 Learn your client’s preference
 Discuss wedding traditions with client such as toast
 Upsell
Disposables
 Describe options (personalised menu cards, napkins, doorgift etc.)
 Present samples to your client
 Be familiar with trendy items in the market place
 Draw upon popular traditional wedding item (ie: Jordan almond favors)
 Upsell
Equipment
 Make the most of your facility’s equipment strengths (silver service, outdoor grill)
 Sound system to provide good quality of sound for emcee, DJs, performance.
 Be aware of the trends in the wedding market (cupcake trees, monogrammed cookies,
etc.)
Services
 Know how the service you propose and the menu will work together
 Be knowledgeable about different style of service and offer choice
 Train your staff in different service styles
 Suggest new trends in style or services
 Offer traditional style of service (ie: French. Russian)
 Upsell
Consider:
 Enhances for each element. Provide opportunities to upsell
 Trends and traditions (ethnic wedding)
 Processions, recessions, blessing, candle lighting, communion, gift tables, toasting
table, guest book table
 Client needs – what will make a reception perfect in the eyes of your client and what
you can do to make it happen
 Even management
 Finale – creating last impression of the event and make it “wow”
Wedding Brochure
 Develop a separate wedding brochure and page in your website
 Convey importance it places on weddings
 Wedding marketing pieces should reflect the fact you, the catering professional
recognise and acknowledge different critical difference and ready address them.
 Use descriptive language that evokes warm emotions and visual images.
Wedding Package Plan
Facilities should complete a minimum 3 plans:

 Hors d’oeuvers receptions: tray passed only or
combination of tray passed and buffet session
(appetizer or starter is a small dish served before a
meal)
 Buffet brunch, lunch or dinner
 Combination buffet and served brunch, lunch or
dinner
 Served brunch, lunch or dinner
Wedding Package Plan
Complete plan should include:
 Food and beverage  Embossed napkin
 Entertainment  Wedding cake
 Champagne toast  Groom’s cake
 Wedding guest book  Floral arrangement
 Colour-coordinated linen  Photography
Bar and Bat Mitzvahs
 Bar: Jewish rite-passage celebration of a thirteen-year-old but becoming a man within
the faith.
 Bat mitzvah: for girls.
 Usually commences with a Friday evening, Saturday morning or Saturday afternoon
service.
 May be on Monday morning or Thursday morning – anytime the Torah is read.
 Celebration often is a breakfast, luncheon or dinner with entertainment of grand
variety.
 Serve kosher or kosher-style food.
Bar and Bat Mitzvahs
Popular themes:
 Sport
 Celebrities
 Tropical or luau
 Locations
 Movies
 Music
 Theater
Quinceanera
 Fifteenth birthday to mark the transition from childhood to womanhood for girls in
Latin culture.
 It’s like a cross between Sweet Sixteen and debutante’s coming out party.
 Birthday girl dress in a fancy full length gown often with wide skirt, frills and other
décor.
 Have up to seven damas (maid of honor) in similar dress and equal number of
chambelanes (chamberlains).
 Highlights – cutting of a multi-tiered birthday cake.
Outdoor Parties
 Can held in patio or balcony, swimming pool, golf course, beach or other featured
spot.
 Planning menus for outdoors events, not to serve too hot, heavy meal on muggy day.
 No raw shellfish, mayonnaise based items or cream pies, potato chips and cheese.
 Serve fresh and hot at sit-down meal, pre-plated the appetiser and dessert, other
courses maybe French style.
 Popular item – Barbecue / barbeque / BBQ
 Two types of BBQ: cook the food direct heat and flame over the grill OR indirect
heat or smoke.
Advance Preparation for Outdoor Parties
 Make sure there is a backup space reserved when booking in case of rain, high winds
or extremely high heat.
 Discuss with client when to make the call to move inside due to inclement weather
(usually at least four hours prior to the start of the event).
 Advice the client of any potential noise or other activities going on in the outdoor
setting.
Advance Preparation for Outdoor Parties
 Prior to quoting prices and confirming availability, make sure have all required licenses
and equipment in place.
 Provide an adequate number of portable lavatories (toilet) for outdoor and off-site
event if permanent ones do not exist.
 Be sure clients are aware that they should specify a dress code and let their attendees
know what type of shoes to avoid and if they should bring a light sweater.
Activity
- One group of your client want to celebrate their graduation day. Set up one theme
party for them to celebrate their graduation day.
- Give several examples or ideas based on these criteria: :

Food
Beverage
Entertainment
Décor
Activities

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Lecture 4:

Wedding Catering and

*Wedding ceremony - rituals like taking vows

Facilities should complete a minimum 3 plans:

- Give several examples or ideas based on these criteria: :

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