EVENT MANAGEMENT
- Budgeting
- Menu Design and Development
- Establishment of Labor Framework and Ratios
- Selection of Service Styles and Execution
- Tabletop Design and Decor
- Equipment Logistics
- Vendor Referrals
- Management of Vendors Associated with Food and Beverage
- Temporary Kitchen Design and Implementation
- Entertainment Rider Fulfillment
- Onsite Execution
TRAINING & DEVELOPMENT
- Food and Beverage Management
- Catering Sales / Process Training
- Culinary Logistics
- Onsite Operations & Logistics
- Beverage Program Development
- Back-of-the-House Operations
- Service Personnel Training
- Event Procedure Guidelines
- Event P & L
