Cold Dinner Program (1)

1. The purpose of the outdoor cold dinner customer appreciation event:

1. Through the outdoor cold dinner to thank the majority of customers for the long term support for the Welcome Hotel.

2, break the previous meeting form, through the relaxed and pleasant outdoor cold meal form of customer appreciation is conducive to strengthening the cooperation and communication between Chengdu Welcome Hotel and the customer, drive sales, improve business performance.

3, with the help of outdoor cold dinner to thank customers is conducive to the promotion of sports centers, golf, Kaiyun building and other new projects, to give new and old customers a sense of freshness. Can further retain old customers to develop new customers. Welcome to the hotel's business is booming.

Second, the cold dinner will be introduced:

1, held at: 19:00-22:00 one day in mid-September;

2, held at: Chengdu Welcome Hotel Sports Center outdoor swimming pool

3, the number of people involved: 40 people (consumption of the first 20 agreement with the head of the company 1 as well as each person can carry a partner) + 10 people (the company's top 20 agreement with the company) A partner) +10 people (company leaders and sales staff) +6 sponsors, ****66 people.

4, cold dinner will be in the form of: buffet, wonderful performance, interactive games, gifts after the meeting.

A, cold meal will be: in the form of a buffet by the catering department to provide a variety of Chinese and Western cold food, appropriate hot food supply, other various types of desserts, fruits and so on. (per person meal standard at cost price of 150 yuan / person)

B, the supply of alcohol including: cocktails, beer, wine, liquor, prepared drinks, etc. (may try to pull sponsorship). (You can try to pull sponsorship)

C. Wonderful performances: please use the fiddle and saxophone to play background music, dance performances.

D. Interactive games: It is recommended that the main leaders of XXXX and sales staff participate in interactive games with customers, which can instantly bring them closer. (Specific games to be agreed upon after confirmation)

E. Post-meeting gifts: Select representative and commemorative gifts for the customer appreciation meeting, so that customers can more y remember the extraordinary customer appreciation meeting. It is recommended to choose from the exclusive gifts produced by the Welcome Center.

Second, the venue layout site description:

1, Entrance: Place the theme of the easy-open treasure (Chengdu Welcome Hotel, the first outdoor cold food customer appreciation night), and set up a VIP signing station (signing station arrangements for the two Miss Manners) signing, led by the Miss Manners to enter the main event area.

2, check-in desk staff, for women, taller than 160CM, dressed in formal attire.

3, the entrance set balloon arches, color tone and the main color of the venue consistent.

4. The small trees around the outdoor swimming pool of the Sports Center are appropriately decorated with balloons and ribbons.

5. The arch bridge of the outdoor swimming pool of the sports center is covered with balloons and flowers as the hosting stage and the venue for the band to play.

6. Make a banner about the theme of the event (content to be decided). Hang it in the main venue.

7, equipped with about 15 spotlights, lighting principles need to cooperate with other areas, so that not blinding, coordinated, soft.

8, equipped with sound by the Ministry of Engineering, sound microphone settings to music and speech without impurities for the best, and set up speakers throughout the venue, so that the whole sound dissemination of obstacles for the best.

9, cold dinner will be on the design of the desktop, to take into account the traditional customs of Chinese and foreign cultures, focusing on the pursuit of color harmony. Appropriate arrangement of flowers and crafts.

10, set up a wine bar: to provide modulation of wine and drinks for VIPs, a complementary perfect cold dinner party, bartender mixing, can add a festive atmosphere, active atmosphere.

11, set up a rest area: set up two sofa seats, a single can sit down 4-6 people for the best, set up two glass tables, easy to place the cigarette jar and dinner plates, wine glasses. For VIPs to provide rest and relatively quiet conversation space.

12, the garbage area: place the old tableware and other garbage place. And equipped with a garbage disposal staff.

13, the venue coordinator and meal delivery attendants dressed in formal attire, must stand, can not casually talk to each other, always pay attention to the state of the VIP, and provide services.

3, the flow of activities:

1, 17:00: the end of the set and check the relevant facilities and equipment without failure;

2, 18:00-18:20: all staff, performers to the scene;

3, 18:20-19:00: guests Sign in;

4. 19:00-19:10: the host introduces the theme of the event and the representative products of the Welcome Hotel;

5. 19:10-19:30: the leaders of the Welcome Hotel make a speech for the event, and at the end of the speech, all the participants **** the same toast and announce the beginning of the meal;

6, 19：30-20：00：Band playing without stopping;

7、20：00-20：20：Dance performance;

8、20：30-21：00：Interactive games;

9、21：00-21：30：Band playing;

11、22：00：The holder announced the end of the meal.

Fourth, the activities of the budget:

1, the cost of the meal: 66 * 150 / seat = 9900 yuan;

2, balloons: 80 yuan;

3, ribbons: 100 yuan;

4, flower materials: 400 yuan;

5, easy to pull the treasure of the two (one at the entrance, one in the main activity area) 120 yuan / a *2 = 240 yuan

6, a banner: 300 yuan / article;

7, invitations: 100 yuan;

8, 15 spotlights: (specific to contact with the engineering department to determine)

9, performers: violin and saxophone performance of the two people 1,600 yuan; Dance: 1,200 yuan;

10, after the meeting gifts: 4000 yuan;

11, unknown cost: 1000 yuan.

Cold meal program (2)

Cold meals in the form of buffet is generally a larger number of people, a larger scale, rich food. A variety of color, aroma, taste, good shape of the food baked a strong atmosphere, so that guests get a good material and spiritual enjoyment. Its service content and procedures for:

(1) meal preparation

1, when the person in charge of the banquet hall received a buffet in the form of a cold meal will be single, first of all, according to the number of meals on the Department of staff to make reasonable allocations.

2, the person in charge of the banquet hall in conjunction with the head chef, according to the size of the banquet and the standard of food, to determine the size of the cloth table, and draw sketches, and at the same time selected decorations (mainly ice sculpture, butter sculpture, flowers, etc.).

3, according to the sketch pulled out of the stage shape. The whole cloth table should be high and low, staggered, bright colors, bright hues, to echo the theme of the banquet.

4, prepare the number of people dining on the corresponding tableware. Such as a large dinner plate, large knife and fork, dessert knife and fork. If there is soup, but also to prepare soup bowls, soup spoons; drinking beverages and alcohol cups, such as juice cups, beer cups, red wine cups, white wine cups. If the guests booked champagne or after-dinner wine, then also prepare champagne glasses and brandy glasses, etc..

5, the preparation of heat preservation of hot dishes a number of Buffy stove, and equipped with the corresponding Buffy stove with alcohol box, as well as a number of other forks, spoons, food clips, cake shovels, etc. for guests to pick up the food of the public **** appliances.

6, the above tableware, utensils ready, washing and cleaning, yard in the fixed position on the cloth table, in order to facilitate guests to use. Plates are placed in a corner of the cold food table and hot food table. Large knives and forks should be wrapped in a cloth and placed in a tray next to the large dinner plates. Dessert plates, knives and forks are placed on the dessert table. Wine glasses, etc. are placed neatly on the bar table.

7, before the start of the banquet. Within the stipulated time, all kinds of dishes prepared by the kitchen should be placed on the food table. At the same time by the waiter to light the Buffy stove placed under the 3 solid alcohol box in the innermost one, in order to keep the hot dishes warm. At this time, the waiter will also take a variety of food utensils with the appropriate arrangement.

8, about half an hour before the banquet, the person in charge of convening a meeting of all personnel, a clear division of labor, put forward the requirements and precautions.

9, 10 minutes before the arrival of guests, there should be 4-5 waiters hand tray, ready to drink and wine, standing at the entrance to the restaurant.

(2) do not set up a sitting buffet form of cold dinner party service procedures

1, when guests arrive, hand-holding drinks or drinks waiter that went up to greet, and guests to choose their own drinks, to do a cup of manpower. When guests enter the restaurant part of the door, only 2-3 people remain outside to continue to welcome, the rest of the waiter is hand-held drinks or alcohol in the middle of the guests to walk around. They can continue to provide guests with drinks, but also to recover the cups used by guests to keep the venue tidy.

2, the banquet officially began, the host speech, waiters can not walk, talk. But by a waiter to prepare two cups of wine standing near the podium, in order to prepare for the speaker to toast the use.

3, the master speech is completed, announced the start of the banquet, the waiter should immediately open the lid on the Buffet stove, and the plate, knife and fork, etc. handed to the guests to use. The beginning of the meal, the waiter should always pay attention to the recovery of used tableware, sent to the rear, the rear arrangements for a person in charge of processing, cleaning.

4, the banquet to a certain time, the service staff should pay extra attention to the Buffet stove under the burning of alcohol wax to avoid accidents. At the same time to pay attention to the use of tableware, alcohol, at any time to replenish, keep in touch with the chef, replenish the need for food. The opinions and inquiries of the guests should be patiently listened to and answered.

5, when most guests eat almost, it is the climax of the demand for drinks and alcohol. At this time, the waiter should frequently add for the guests. Doing so can give guests a good impression, but also increase sales. It can be said that two birds with one stone.

6, the banquet near the end of the guests will leave the venue one after another. At this time, there should be a waiter standing at the door to thank the guests. Supervisors should have a bill ready for the master checkout.

7, when all the guests left, should be the first to extinguish the alcohol wax, the organization of personnel to withdraw from the stage, clean up the site. Food sent back to the kitchen, meal and wine utensils sent to the General Affairs Office to clean and retrieve.

(3) set up a seated buffet form of cold meal service program

set up a seated buffet form of cold meal will be Buffet table decoration and food, utensils, etc. are the same as before. The difference is the need to set the table. Large knives and forks, dessert forks, spoons and so on should be placed on the menu, the increase is the bread plate, water cups, cigarette holders, pepper and salt shakers, napkins and so on.

The service program is as follows:

1, before the arrival of the guests, to fill the water cup with ice water, ready to drink, assign the waiter's service range.

2, guests into the restaurant should take the initiative to greet, and pull the chair to let the seat subsequently, ask the guests what to drink, and then pour wine for the guests.

3, when guests eat, the waiter should do eye hard, leg hard, hand hard, hard to add drinks, wine. Guests finished eating the food on the plate, the waiter should pick up the big knife and fork on the bread plate, and then take away the empty plate, avoid the plate stacked on the plate.

4, see the guests to take the sweet, should be the empty plate with a large knife and fork, bread plate bread and knife removed, and the sweet fork and spoon to the left fork and right spoon in the order of the appropriate position, in the middle of the interval of a sweet plate distance.

5, guests take sweets back, should ask guests whether they need coffee or tea, such as want, will be sugar cup, milk cup and coffee set set in the right hand side of the guests, pour coffee or tea.

Cocktail service

Cocktail party is also known as the wine club. This cocktail party is mainly to drink drinks, to provide guests with a social place, its preparation and service procedures and buffet is more or less the same. Cocktail party food is mainly snacks. Only need to prepare the sweet plate, sweet fork, small napkin and more and more of a variety of wine glasses. Compared with the buffet, the bar table is larger and sometimes two are set up to facilitate service. Its service procedures are:

(1) the start of the cocktail party, the waiter with a tray of drinks to meet the guests, to ensure that a cup of manpower, until the guests indicate that they do not want it. Pay attention to the recovery of empty cups at any time.

(2) supervisors should be greeted at the door while paying attention to the number of people counting the number of entries, in order to do a good job. Finally, there is an explanation to the guests.

(3) In the cocktail party, most of the guests will hold a cup in their hands and keep talking, so there should be a waiter with a silver tray to some snacks to the guests in front of the guests, for the guests to taste.

(4) when the guests are all removed, that is, remove the stage, organize the venue, the same procedure as before.

Cold dinner program (3)

A cold dinner will be introduced

Organized time: 10:00 to 3:00 held in the venue: the company showroom number of people involved: 40 - 70 people Theme:

Cold dinner will be the main color: cold meal Format:

Cold dinner party, K song, lottery, auction, business negotiation.

Buffet in addition to let the field place to provide a variety of Chinese and Western cold food, appropriate hot food supply, other types of desserts, etc.. Alcohol should include: wine, beer, prepared beverages.

Dress code: the company's businessmen men must be dressed in formal attire to attend 2, women must be dressed in formal attire to attend.

Second, the venue layout

1, the stairs are full of balloons 2, the main stage columns to get on the balloon site description:

1, the entrance: the placement of the VIP sign-in desk and the service chief, VIP sign-in, led by the chief into the venue, led by the venue coordinator into the main activities. Elements: the service chief must be dressed in formal attire, male, height above 175CM, with aristocratic flavor. Check-in desk staff, female, above 160CM in height, dressed in formal attire.

2, the main event area: and the main activities of the VIP area, the configuration of two venue coordination and two pass the meal waiter height of 165CM or more. Elements:

a, the venue size set the principle to give all the VIPs full space for the best activities, the staff can walk freely, and provide the services required by the VIPs.

b, the principle of lighting needs to cooperate with other areas, do not blinding, coordinated, soft.

c. Venue coordination and meal delivery attendants dressed in formal attire, must stand, do not casually talk to each other, always pay attention to the state of the VIP, and to provide services. 3, the host desk: and the main activities of the hosting area, set up a host, and equipped with a professional computer to play light music tracks.

Elements:

The host is dressed in black formal wear, male, taller than 170CM, lively and energetic for the best. The host desk lighting color is red for the best, the height of the desk in about 15CM.

Sound microphone set to music and speech without impurities for the best, and set up speakers in the entire venue, so that the whole sound dissemination without obstacles for the best.

4, cold long table: follow the principle of using yellow and red warm color design, full of festive atmosphere without falling into the cliché, in the design of the countertop, to take into account the traditional customs of Chinese and foreign cultures, focusing on the pursuit of color harmony.

Elements:

Cold dishes in pots, the use of disposable, the principle of both beautiful and practical, both colorful and easy to take.

The background display board theme for the sponsor display, the content of the merchant image display and merchandise display, under the display board set up 3 white spotlights irradiation, so that people can see at a glance.

Each long table is set with two table attendants, one male and one female, to provide cold food plating service and cold food consulting service for VIPs.

6, tableware placement area: place dining tableware and wine glasses. Elements:

a, placed in the form of overlap, try to place more tableware, easy for VIPs to pick up, in the event of activities should also be regularly supplemented.

b. Tableware is disposable, reflecting environmental protection.

Wine bar: to provide modulation of wine and drinks for VIPs, a complementary refinement of the cold dinner party, can add a festive atmosphere, active atmosphere.

Rest area: provide rest and relatively quiet conversation space for VIPs. Elements:

a, set up two sofa seats, a single can sit 4-6 people for the best, placed with reference to the layout. b, set up two glass tables, easy to place the cigarette jar and dinner plates, wine glasses, placed with reference to the layout. c, sofa seat principle embodies the elegant. d, the sofa seat, the sofa seat, the sofa seat, the sofa seat, the sofa seat, the sofa seat, the sofa seat, the sofa seat.

12, the garbage area: place the old tableware and other garbage place. And equipped with a garbage disposal staff. Set the staff entrance and exit.

13, performance area: involving sound, lighting, stage, tentative.

Note: The whole venue needs to consider the cooling and ventilation, be sure to give the guests a pleasant feeling.

Third, the schedule of activities:

Fourth, the staff

1, Planning Department: responsible for all the coordination of the cold dinner will be

Personnel (signing): responsible for the reception of guests signing.

Salesman (venue coordination): on-site coordination, communication with guests and introduce guests to each other, provide appropriate dining services.

2, engineering group: responsible for the venue layout, stage, lighting, sound equipment, etc. 3, service group: responsible for the service work of the reception

business assistant (service chief): management of other service group personnel, to provide coordinated guidance services. Host (special assistant) 1 person: as the guest host. A number of cold food waiters: responsible for cold food service.

Logistics support personnel: cold meal outside the venue service support. Including garbage disposal, cold food and wine supply, dinner trays.

4, camera photographer: provide shooting services.

1 cameraman: to shoot the whole process of the cold dinner party, record the wonderful clips of the cold dinner party, and record the activity clips for the VIPs in need. Photographer 1 person: shooting the cold meal will be wonderful shots, for the need to take pictures of the VIP commemorative.

Note: The work of each group needs to be determined after specific consultations.

3, display

4, cold food items, a number of drinking utensils

5, business gifts, specific agreed to be determined. And so on.

Six, need specific preparations for the project:

1, to determine the time to hold the venue

2, to determine all the cocktail party menu, drinks 3, to determine the venue layout program

4, to determine all the staff and staff training 5, to prepare for a good cold meal will be all the work

6, a day before the cold meal will be determined to be all ready to work Finished, to all participants in the staff training and guidance 7, the night before the reception set up the venue and stage lighting and sound 8, the night before the event required workshop cleanup.