Oscar Event Handbook 6.0

HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER

©Academy of Motion Picture Arts and Sciences®

ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE

11

You are cordially invited to attend our Glamorous Oscar themed event

At 12:00 on the 3rd March 2011 at The Goodwood Restaurant

Chichester College Dress code is optional although Glamour is the theme and a prize will be given to the best

For bookings please call 01243 786321 Ext 2215




22

OSCAR EVENT OSCAR EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK

TABLE OF CONTENTSTABLE OF CONTENTS

ACKNOWLEDGEMENTACKNOWLEDGEMENT 33

EVENT MENU EVENT MENU 44 --55

EVENT BRIEFINGEVENT BRIEFING 66

BUFFETS TABLE LAYOUTBUFFETS TABLE LAYOUT & EQUIPMENT & EQUIPMENT 77--99

DINING TABLES LAYOUTDINING TABLES LAYOUT 1010--1111

UNIFORM REQUIREMENT UNIFORM REQUIREMENT 1212--1313

RESTAURANT TEAM RESTAURANT TEAM 1414

RESTAURANT TEAM TIMERESTAURANT TEAM TIMETABLES TABLES 1155--1717

HEADWAITRESS DUTIES HEADWAITRESS DUTIES 1818

HOUSEKEEPING DUTIES HOUSEKEEPING DUTIES / LINEN / / LINEN / PAPERPAPER 1919

BAR SERVICE INSTRUCTBAR SERVICE INSTRUCTIOIONSNS 2020--2323

OSCAR COCKTAIOSCAR COCKTAILS RECILS RECIPESPES 2424--2525

HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY 2626--2727

NAPKIN FOLD INSTRUCTNAPKIN FOLD INSTRUCTIONSIONS 2828--2929

SIDEBOARDS / WORKSTASIDEBOARDS / WORKSTATIONSTIONS 3030

WAITING STAFF / SERVWAITING STAFF / SERVING INSTRUCTIONSING INSTRUCTIONS 3131--3434

KITCHEN TEAM KITCHEN TEAM 3535

BIBLOGRAPHYBIBLOGRAPHY 3636--3737

APPENDIXAPPENDIX 3838




33

OSCAR EVENT OSCAR EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK

ACKNOWLEDGEMENTSACKNOWLEDGEMENTS

I would like to thank the Chichester College Tutors and staffI would like to thank the Chichester College Tutors and staffss , ,

my event team members, Foundation degree students, my boss my event team members, Foundation degree students, my boss

and my customers, my family and friendsand my customers, my family and friends ,, our suppliers and my our suppliers and my

dogs for the successful of the dogs for the successful of the Oscar Event.Oscar Event.

Oscar theme event management follows the Health and Safety at Oscar theme event management follows the Health and Safety at

Work Act 1974, Food and Safety Act 1990 and Equal Work Act 1974, Food and Safety Act 1990 and Equal

Opportunities Legislation. Our management team aims at Opportunities Legislation. Our management team aims at

working towards ISO22000: 2005 Food Safety Management working towards ISO22000: 2005 Food Safety Management

System standard. WSystem standard. We will ensure all team members are e will ensure all team members are

working in safe and measure environment and all customers working in safe and measure environment and all customers

are providing quality services. are providing quality services.




44

OSCAR EVENT OSCAR EVENT LUNCH LUNCH MENUMENU 33 RDRD MARCH 2011 MARCH 2011

GOODWOOD RESTAURANTGOODWOOD RESTAURANT

STARTERSSTARTERS

Cocktail of Cocktail of PrawnPrawnss and Local Crab and Local Crab

French Onion Soup French Onion Soup Topped with Gruyère Croûton

Waldorf Salad Waldorf Salad Apple, Celery and Walnuts Bound with Mayonnaise

MAINSMAINS

FoilFoil --poached Salmonpoached Salmon with Dill with Dill Served with Claret Sauce

Roast Rack of Spring LambRoast Rack of Spring Lamb Served with Shallot Purée and Lavender Jus

Chicken Bacon Roulades Chicken Bacon Roulades Served with Mustard and White Wine Sauce

Caramelized Onion and Goat’s Cheese TartCaramelized Onion and Goat’s Cheese Tart

(All served with Seasonal Vegetables and New Potatoes)

DESSERTSDESSERTS

Black Forest Gâteau Black Forest Gâteau Served With Cream

New York Cheese Cake New York Cheese Cake With Passion fruit Coulis

Lemon and Raspberry CrèmeLemon and Raspberry Crème Brûlée Brûlée

COFFEECOFFEE Price £12.75 (Inc. VAT.)Price £12.75 (Inc. VAT.)

Some of our products may contain nuts, our staffs are happy to advice.




55

OSCAR EVENT OSCAR EVENT 33 RDRD MARCH 2011 MARCH 2011

GOODWOOD RESTAURANTGOODWOOD RESTAURANT

OSCAR AWARDS COCKTAIOSCAR AWARDS COCKTAIL L

Apple Martini Apple Martini

Very much a cocktail of the momentVery much a cocktail of the moment ,,

ii t is smooth and t is smooth and very easy to drinkvery easy to drink ..

£2.85 per glass£2.85 per glass

Virgin Piña ColadaVirgin Piña Colada

If you love the flavor of coconut and milk,If you love the flavor of coconut and milk,

this cocktail this cocktail willwill be the choice of the day. be the choice of the day.

£1.50 per glass£1.50 per glass




66

OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK

EVENT BRIEFINGEVENT BRIEFING

Oscar Event is a Glamour event withOscar Event is a Glamour event with a 70’s Hot and Cold Display a 70’s Hot and Cold Display

Buffets Buffets -- conventional cooked food with Table / Assisted conventional cooked food with Table / Assisted

service. Food can be collected by the guests or served by service. Food can be collected by the guests or served by

Waiting Staff, guests will be preWaiting Staff, guests will be pre--selected their Starters and selected their Starters and

Desserts, Main course will be served at the BuffeDesserts, Main course will be served at the Buffets Table and ts Table and

Carving Trolley. Carving Trolley.

Most ancillary items may be collected, if needed, at the Buffets Most ancillary items may be collected, if needed, at the Buffets

Table. These might include rolls, butter, sauces, napkins, Table. These might include rolls, butter, sauces, napkins,

tableware and the like. The guests then return to their tables tableware and the like. The guests then return to their tables

to consume the different parts of to consume the different parts of the meal. the meal.

The table layouts are similar to the standard banquet layouts. The table layouts are similar to the standard banquet layouts.

The clearing of the tables will be taken place in the same way as The clearing of the tables will be taken place in the same way as

formal banquets. formal banquets.

Table service Table service –– Guests are served at a laid table, which includes Guests are served at a laid table, which includes

plated service or silver seplated service or silver service. Assisted service rvice. Assisted service –– Guests are Guests are

served part of the meal at a table and is required to obtain part served part of the meal at a table and is required to obtain part

through selfthrough self -- service from some form of display as Buffets.service from some form of display as Buffets.




77


BUFFETS TABLE LAYOUTBUFFETS TABLE LAYOUT

Buffets Table (6 meters Wide x 1 meteBuffets Table (6 meters Wide x 1 meter Depth) as Top table will r Depth) as Top table will

be set by the window near the Bar area, leave 1 meter Gangway be set by the window near the Bar area, leave 1 meter Gangway

between Buffets Table and window to allow Waiting Staff to between Buffets Table and window to allow Waiting Staff to

serve the guests.serve the guests.

Buffets Table will be dressed with White Linen clothed down to Buffets Table will be dressed with White Linen clothed down to

the ground on the customerthe ground on the customer ’s side with White Slip cloths and ’s side with White Slip cloths and

White Table skirts; tabletop will be decorated with Oscar White Table skirts; tabletop will be decorated with Oscar

statutes, Flambé lamps, Suzette pans and Salt & Pepper Mills.statutes, Flambé lamps, Suzette pans and Salt & Pepper Mills.




88


BUFFETS TABLE EQUIPMBUFFETS TABLE EQUIPMENTENT

CHAFING DISHCHAFING DISH




99

OSCAR OSCAR EVENT EVENT RESRESTAURANT HANDBOOKTAURANT HANDBOOK

BUFFETS TABLE EQUIPMBUFFETS TABLE EQUIPMENTENT

HOT LAMPHOT LAMP CARVING BOARDCARVING BOARD

CARVING TABLECARVING TABLE




1010


DINING TABLES LAYOUTDINING TABLES LAYOUT

Dining Tables (1 meter Square) seated 2Dining Tables (1 meter Square) seated 2

Dining Table (1 meter x 2 meter Rectangular) seated 3 or 4 Dining Table (1 meter x 2 meter Rectangular) seated 3 or 4

Dining Dining Tables (1.5 Tables (1.5 -- 2 meters Diameter Round) seated 6 or 8 2 meters Diameter Round) seated 6 or 8

Dining Tables will be dressed with White Linen with Black/Gold Dining Tables will be dressed with White Linen with Black/Gold

Paper Runner and Black Paper Napkins, Table d’hôte cover with Paper Runner and Black Paper Napkins, Table d’hôte cover with

Silverware and Glassware. The traditional cover is as follows: Silverware and Glassware. The traditional cover is as follows: --

-‐-‐ Main KnivesMain Knives & Forks & Forks

-‐-‐ Fish Knives & ForksFish Knives & Forks

-‐-‐ Starter Knives, Forks & Soup Spoons Starter Knives, Forks & Soup Spoons

-‐-‐ Dessert Forks & SpoonsDessert Forks & Spoons

-‐-‐ Side Plate & KnivesSide Plate & Knives

-‐-‐ Water GlassWater Glass

-‐-‐ Red Wine GlassRed Wine Glass

-‐-‐ White Wine GlassWhite Wine Glass

Each table includes Cruet Sets, make sure Cruet Sets are fill Each table includes Cruet Sets, make sure Cruet Sets are fill

properly and polished before setting on properly and polished before setting on table.table.

Each table includes Butter Plate and knife; hotplate will Each table includes Butter Plate and knife; hotplate will

arrange butter before service.arrange butter before service.




1111


DINING TABLES LAYOUTDINING TABLES LAYOUT

Each Table setEach Table setss with an Oscar Award Movie Name. with an Oscar Award Movie Name.

The Oscars 1970The Oscars 1970

Love StoryLove Story

Each Table setEach Table setss with A with A4 folded Table Menu and each guest will 4 folded Table Menu and each guest will

be provided with Food and Drink scrolled Menu tied with Gold be provided with Food and Drink scrolled Menu tied with Gold

Ribbon. Ribbon.




1212


UNIFORM REQUIREMENTUNIFORM REQUIREMENT

Ladies and Gentlemen:Ladies and Gentlemen: Please remember personal hygiene is Please remember personal hygiene is

essential as a professionaessential as a professiona l. l .

Male Waiting Staff Male Waiting Staff –– White long sleeves Shirt, Black Trousers, White long sleeves Shirt, Black Trousers,

Black / Grey Ties / Silver tiepin, Black Suit waistcoat if Black / Grey Ties / Silver tiepin, Black Suit waistcoat if

available, Black Apron, Black polished shoes and socks. available, Black Apron, Black polished shoes and socks.

Female Waiting Staff Female Waiting Staff –– White long sleeves Shirt, Black Trousers White long sleeves Shirt, Black Trousers

oror Black Skirt, Black Apron, Black polished shoes and socks. Black Skirt, Black Apron, Black polished shoes and socks.

(Please wear black tight with black skirt)(Please wear black tight with black skirt)




1313


UNIFORM REQUIREMENTUNIFORM REQUIREMENT

All uniform has to be cleaned and iron, all jewelry has to be All uniform has to be cleaned and iron, all jewelry has to be

removed during service. Ladies hairemoved during service. Ladies hair has to be tidy and pined r has to be tidy and pined

up if require, gentleman hair has to be neatly groom. up if require, gentleman hair has to be neatly groom.

Waiting staff, please remember to bring your accessories for Waiting staff, please remember to bring your accessories for

crumbing down. Bar staff, please remember to bring your crumbing down. Bar staff, please remember to bring your

waiter’s friend waiter’s friend -- bottle opener. Hotplate bottle opener. Hotplate –– Please br Please br ing spare ing spare

kitchen uniform in the event of shortage of kitchen staff.kitchen uniform in the event of shortage of kitchen staff.

Please text Jenny on or before 8am if you are calling in sick on Please text Jenny on or before 8am if you are calling in sick on

the date of service at 07826 927 954.the date of service at 07826 927 954.




1414

OSCAR OSCAR EVENTEVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK

HEAD WAITRESS HEAD WAITRESS –– JENNY SLEE JENNY SLEE

TEAM 1TEAM 1

DaniDaniel Lambeth (Team Leader)el Lambeth (Team Leader)

Josephine SaundersJosephine Saunders

Eloise SoleEloise Sole

TEAM 2TEAM 2 Jessica Scrivens (Team Leader)Jessica Scrivens (Team Leader)

Lorissa CookLorissa Cook

Melissa UnwinMelissa Unwin

TEAM 3TEAM 3

Ashley Turner (Team Leader) Ashley Turner (Team Leader)

Maria KaveierosMaria Kaveieros

Megan CairnsMegan Cairns

FLOW/HOTPLATE TEAMFLOW/HOTPLATE TEAM

Georgina LeonardGeorgina Leonard

BAR TEAMBAR TEAM John Cadman (Team John Cadman (Team Leader)Leader)

Luis Angel GonzalizLuis Angel Gonzaliz

PHOTOGRAPHER/RUNNERPHOTOGRAPHER/RUNNER

Marius AgafiteiMarius Agafitei




1515


TIMETABLETIMETABLE

8:38:30AM 0AM TEAM MEETINGTEAM MEETING Head Waitress and Team Leader Head Waitress and Team Leader -- Go through table setting Go through table setting

plans and presentations of the dishes.plans and presentations of the dishes.

9:09:00AM 0AM INDIVIDUAL TEAM MINDIVIDUAL TEAM MEETINGEETING Head Waitress Head Waitress –– Check and ensure all Restaurant team’s Check and ensure all Restaurant team’s

attendance, report immediate if anyone is late or absence.attendance, report immediate if anyone is late or absence.

Team Leader and all Restaurant Team Team Leader and all Restaurant Team -- Go through table setting Go through table setting

plans and presentations of the dishes, check with Head plans and presentations of the dishes, check with Head

Waitress if therWaitress if there is any question.e is any question.

9:19:15AM 5AM ALLOCATE OF RESOURCEALLOCATE OF RESOURCESS Team Leader Team Leader -- Organize Linen, Tables, Chairs, Napkins fold, Organize Linen, Tables, Chairs, Napkins fold,

Check with store if there is anything missing.Check with store if there is anything missing.

Bar Team Bar Team –– Stock check, glassware preparation and Cocktails Stock check, glassware preparation and Cocktails

preparationpreparation

Hotplate Hotplate –– Organize Cut Organize Cut lery and Crockerylery and Crockery

9:39:30AM 0AM FOOD PROCESS STARTFOOD PROCESS START Head Head Waitress Waitress –– Go through serving dishes and e Go through serving dishes and equipment with quipment with

Head Head ChefChef

Team Leader Team Leader -- Allocate their team member duty, start Allocate their team member duty, start

Restaurant settingRestaurant setting

11:311:30AM 0AM RESTAURANT READY TO RESTAURANT READY TO SERVESERVE Team Break for 15 minutes if Team Break for 15 minutes if finished set up finished set up




1616


TIMETABLETIMETABLE

11:45 NOON RESTAURAN11:45 NOON RESTAURANT TEAM READY AS PER T TEAM READY AS PER JOB ALLOCATIONJOB ALLOCATION Head Waitress Head Waitress -- Meet and greet Meet and greet

With the assistant of other team members, organizing garment With the assistant of other team members, organizing garment

and showing guests to the allocated tablesand showing guests to the allocated tables

PhoPhotographer tographer –– Taking pictures of guests on arrival Taking pictures of guests on arrival

Team 1Team 1--3 Taking drinks order,, , Serving Water,, , Serving Bread, 3 Taking drinks order,, , Serving Water,, , Serving Bread,

Serving Cocktails / Wine,, , Changing Cutlery,. . Put order on Serving Cocktails / Wine,, , Changing Cutlery,. . Put order on

EPOS / KitchenEPOS / Kitchen

12:00 NOON STARTERS12:00 NOON STARTERS READY TO SERVE READY TO SERVE / / OSCAR FILM PREVIEW OSCAR FILM PREVIEW Head WaHead Waitress itress –– Sort out Oscar Viewing Sort out Oscar Viewing

12:15AM 12:15AM STARTERSSTARTERS READY TO SERVE READY TO SERVE Team 1 Team 1 -- 3 getting ready to serve according to the tables they 3 getting ready to serve according to the tables they

assign…Clean up table as per normal service.. .Check Water & assign…Clean up table as per normal service.. .Check Water &

Wine…Wine…

12:4512:45AM AM MAINSMAINS READY TO SERVE READY TO SERVE Flow/Hotplate Team/Bar Team hFlow/Hotplate Team/Bar Team helping setting Buffets Table for elping setting Buffets Table for

MainsMains

Team 1 Team 1 -- 3 getting ready to serve according to the tables they 3 getting ready to serve according to the tables they


Wine…Wine…




1717


TIMETABLETIMETABLE

13:1513:15AM AM COFFEE/DESSERTCOFFEE/DESSERT READY TO SERVE READY TO SERVE FlowFlow/Hotplate Team/helping prepare coffee, milk, cup and /Hotplate Team/helping prepare coffee, milk, cup and

saucers and spoon…saucers and spoon…

Team 1 Team 1 -- 3 getting ready to serve according to the tables they 3 getting ready to serve according to the tables they


Wine…Wine…

Head Waitress Head Waitress –– Collect Feedback from guests and prom Collect Feedback from guests and promotion of otion of

upcoming eventupcoming event

14:0014:00AM AM CLEAN UP AND CLOSE DCLEAN UP AND CLOSE DOWNOWN Head WaitressHead Waitress –– Announce Best Dress Award, thanks guests for Announce Best Dress Award, thanks guests for

their supporttheir support

Bar and waiting staff clean up and close downBar and waiting staff clean up and close down

14:3014:30AM AM CLOSE DOWN AND TEAM CLOSE DOWN AND TEAM BRIEFINGBRIEFING Head Head Waitress, Restaurant Team LeaderWaitress, Restaurant Team Leader , Restaurant Team, Restaurant Team




1818


HEADWAITRESS DUTIESHEADWAITRESS DUTIES

-‐-‐ Check the booking diary for reservationsCheck the booking diary for reservations

-‐-‐ Make out the seating plan for the event day and allocate Make out the seating plan for the event day and allocate

customers accordinglycustomers accordingly

-‐-‐ Make out a plan of the various stations and show wherMake out a plan of the various stations and show where e

the staff will be workingthe staff will be working

-‐-‐ Go over the menu with staff immediately before service is Go over the menu with staff immediately before service is

due to commencedue to commence

-‐-‐ Check that all duties on the duty rotaCheck that all duties on the duty rota is is covered and that a covered and that a

full team of staff is presentfull team of staff is present

-‐-‐ Design Buffets Table settingsDesign Buffets Table settings

-‐-‐ Check the Carving trolley for cleCheck the Carving trolley for cleanliness anliness –– Lay up for the Lay up for the

bottom shelf service plate, to include: Service spoons and bottom shelf service plate, to include: Service spoons and

forks, sauce ladles, service plate with carving knife, fork forks, sauce ladles, service plate with carving knife, fork

and steel.and steel.

-‐-‐ Organize table numbers and settings with Team LeadersOrganize table numbers and settings with Team Leaders

-‐-‐ Organize Butter dishes with HotplateOrganize Butter dishes with Hotplate




1919

OSCAR OSCAR EVEVENT ENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK

HOUSEKEEPING DUTIESHOUSEKEEPING DUTIES

-‐-‐ Clean and polish doors and glassClean and polish doors and glass

-‐-‐ Brush and dust the chairsBrush and dust the chairs

-‐-‐ Polish all sideboards and cash deskPolish all sideboards and cash desk

-‐-‐ Clean and tidy the reception areaClean and tidy the reception area

-‐-‐ Line up tables and chairs for laying upLine up tables and chairs for laying up

LINEN / PAPERLINEN / PAPER

-‐-‐ Collecting the clean linCollecting the clean linen from the housekeeping en from the housekeeping

department, checking items against list, distributing them department, checking items against list, distributing them

to the various service points, laying tablecloths and to the various service points, laying tablecloths and

folding napkinsfolding napkins

-‐-‐ Spare linen should be folded neatly and return to Spare linen should be folded neatly and return to

housekeepinghousekeeping

-‐-‐ Ensuring that stocks are sufficient to Ensuring that stocks are sufficient to meet needsmeet needs

-‐-‐ Ensuring that glass cloths and waiters’ cloths are Ensuring that glass cloths and waiters’ cloths are

availableavailable

-‐-‐ Providing dish papers and doilies as requiredProviding dish papers and doilies as required

-‐-‐ The preparation of the linen basket for return to the linen The preparation of the linen basket for return to the linen

roomroom

-‐-‐ The preparation of the linen basket and list for laundryThe preparation of the linen basket and list for laundry




2020

OSCAR OSCAR EVENT EVENT RESRESTAURANT HANDBOOKTAURANT HANDBOOK

BAR SERVING INSTRUCTBAR SERVING INSTRUCTIONSIONS

Oscar Award Cocktails Oscar Award Cocktails –– Apple Martini or Virgin Piña Colada Apple Martini or Virgin Piña Colada

Cocktail will be prepared by Bar staff, serve to the guests Cocktail will be prepared by Bar staff, serve to the guests

according to order with Supplement charge, recipes as below. according to order with Supplement charge, recipes as below.

Bar staff requires preparing Bar staff requires preparing the nonthe non--alcoholic cocktails in alcoholic cocktails in

advance.advance.

Goodwood Wine Menu available as per request, serving Goodwood Wine Menu available as per request, serving

instruction takes place in the same way as formal banquets.instruction takes place in the same way as formal banquets.

Bar Team will assist Flow Team / Hotplate on setting up the Bar Team will assist Flow Team / Hotplate on setting up the

Mains Buffets Table after Waiting Staff sMains Buffets Table after Waiting Staff served the guests their erved the guests their

Starters.Starters.




2121



Duties include: Duties include: --

-‐-‐ Open the barOpen the bar

-‐-‐ Wipe down bar topsWipe down bar tops

-‐-‐ Clean shelves and swab the bar floorClean shelves and swab the bar floor

-‐-‐ Check opticsCheck optics

-‐-‐ Restock the bar with beverage items as requiredRestock the bar with beverage items as required

-‐-‐ PreparePrepare ice buckets, wine coolers, service trays, water ice buckets, wine coolers, service trays, water

jugs and cocktails jugsjugs and cocktails jugs

-‐-‐ Check pads and wine lists; line up, clean and polish Check pads and wine lists; line up, clean and polish

glassesglasses

Glassware Glassware

-‐-‐ Collecting of the required glassware from the glass pantry Collecting of the required glassware from the glass pantry

(store)(store)

-‐-‐ Checking and polishing glassware needed forChecking and polishing glassware needed for the general the general

laylay--upup

-‐-‐ Checking and polishing glassware needed for any special Checking and polishing glassware needed for any special

eventevent

Red Wine Glass, White Wine Glass, Cocktail Glass and Water Red Wine Glass, White Wine Glass, Cocktail Glass and Water

Tumbler Tumbler




2222



Duties include: Duties include: --

-‐-‐ Prepare the bar service tPrepare the bar service top according to the event op according to the event

requirement which may include: requirement which may include: --

oo Cutting boardCutting board

oo Fruit knifeFruit knife

oo Waiter’s friend Waiter’s friend –– Bottle opener Bottle opener

oo Fruit Fruit –– Lemons, Limes, Apples, Oranges Lemons, Limes, Apples, Oranges

oo Mixing glass and spoonsMixing glass and spoons

oo Hawthorn strainerHawthorn strainer

oo Angostura bittersAngostura bitters

oo Peach bittersPeach bitters

oo Worcestershire sauceWorcestershire sauce

oo CockCocktail stickstail sticks

oo Cocktail shakerCocktail shaker

oo Wine coastersWine coasters

oo Wine and Spirit measuresWine and Spirit measures

oo Soda siphonSoda siphon

oo Ice bucket and tongsIce bucket and tongs




2323



BII Code of conduct (Licensing Act 2003): BII Code of conduct (Licensing Act 2003): --

-‐-‐ always operate lawfully and socially responsiblyalways operate lawfully and socially responsibly

-‐-‐ alalways check valid ID if the customer appears to be ways check valid ID if the customer appears to be

underageunderage

-‐-‐ refuse to serve intoxicated customersrefuse to serve intoxicated customers

-‐-‐ market drinks responsibly and promote sensible drinkingmarket drinks responsibly and promote sensible drinking

-‐-‐ always be professional and customer focusedalways be professional and customer focused

-‐-‐ promote equal opportunitiespromote equal opportunities




2424

OSCAR OSCAR EVENT EVENT RESTAURESTAURANT HANDBOOKRANT HANDBOOK

OSCAR COCKTAIL OSCAR COCKTAIL -- ALCOHOLIC ALCOHOLIC

Apple MartiniApple Martini

SERVES 1SERVES 1

CRACKEDCRACKED ICE ICE

1 MEASURE (25ML) VOD1 MEASURE (25ML) VODKAKA

1 MEASURE (25ML) SOU1 MEASURE (25ML) SOUR APPLER APPLE

1 MEASURE (25ML) APP1 MEASURE (25ML) APPLE JUICELE JUICE

1 SPLASH OF LIME JUI1 SPLASH OF LIME JUICECE

1 1 THIN THIN SLICE OF APPLESLICE OF APPLE

PUT THE CRACKEDPUT THE CRACKED ICE INTO A COCKTAIL ICE INTO A COCKTAIL SHAKER AND POUR IN SHAKER AND POUR IN TTHE VODKA, HE VODKA,

APPLE SOUR, APPLE JUAPPLE SOUR, APPLE JU ICE AND LIME JUICEICE AND LIME JUICE

COVER AND SHAKE VIGOCOVER AND SHAKE VIGOROUSLY FOR 10ROUSLY FOR 10 --20 SECONDS, UNTIL TH20 SECONDS, UNTIL THE OUTSIDE OF E OUTSIDE OF

THE SHAKER IS MISTEDTHE SHAKER IS MISTED

STRAIN INTO A STRAIN INTO A CHILL CHILL MARTINI GLASS (175MLMARTINI GLASS (175ML OR 250ML) OR 250ML)

DRESSDRESS WITH A WITH A SLICE OF APPLE SLICE OF APPLE AND SERVEAND SERVE




2525

OSCAR OSCAR EVENT EVENT RESTAURARESTAURANT HANDBOOKNT HANDBOOK

OSCAR COCKTAIL OSCAR COCKTAIL –– NON NON--ALCOHOLICALCOHOLIC

Virgin Piña ColadaVirgin Piña Colada

SERVES 1SERVES 1

CRACKEDCRACKED ICE ICE

1 MEASURE (50ML) PIN1 MEASURE (50ML) PINEAPPLE JUICE EAPPLE JUICE

1 MEASURE (25ML) COC1 MEASURE (25ML) COCONUT CREAMONUT CREAM

1 WEDGE OF LIME1 WEDGE OF LIME

PUT THE CRACKEDPUT THE CRACKED ICE INTO A COCKTAIL ICE INTO A COCKTAIL SHAKER AND POUR IN SHAKER AND POUR IN THE THE

PINEAPPLE JUICE AND PINEAPPLE JUICE AND COCONUT CREAMCOCONUT CREAM

COCOVER AND SHAKE VIGOROVER AND SHAKE VIGOROUSLY FOR 10USLY FOR 10 --20 SECONDS, UNTIL TH20 SECONDS, UNTIL THE OUTSIDE OF E OUTSIDE OF

THE SHAKER IS MISTEDTHE SHAKER IS MISTED

STRAIN INTO A STRAIN INTO A CHILL CHILL TUMBLE TUMBLE

DRESSDRESS WITH A WEDGE OF LIM WITH A WEDGE OF LIME AND SERVEE AND SERVE WITH STRAW WITH STRAW




2626


HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY

HotplateHotplate

Switching on the Switching on the hotplate, ensuring all doors are closedhotplate, ensuring all doors are closed ..

Placing items in the hotplate according to the menu offered, for Placing items in the hotplate according to the menu offered, for

example:example:

-‐-‐ Soup bowl and plateSoup bowl and plate

-‐-‐ Main PlatesMain Plates

-‐-‐ Serving PlatesServing Plates

CutleryCutlery

Collection of cutlery from the storage area, polishing and Collection of cutlery from the storage area, polishing and

sorting out to trays the fosorting out to trays the fo llowing items in quantities agreed llowing items in quantities agreed

with the supervisor:with the supervisor:

-‐-‐ Bread KnivesBread Knives

-‐-‐ Side KnivesSide Knives

-‐-‐ Starter Knives, Forks & Soup spoonsStarter Knives, Forks & Soup spoons

-‐-‐ Fish Knives & ForksFish Knives & Forks

-‐-‐ Main Knives & ForksMain Knives & Forks

-‐-‐ Dessert Spoons & ForksDessert Spoons & Forks

-‐-‐ Tea/Coffee SpoonsTea/Coffee Spoons

-‐-‐ ServingServing Spoons and Forks Spoons and Forks

-‐-‐ Cake ServersCake Servers

-‐-‐ Saucers & Sauce ladSaucers & Sauce lad lesles




2727


HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY

CrockeryCrockery

Checking and polishing side plates ready for layChecking and polishing side plates ready for lay --upup

Checking and polishing crockery for the hotplate according to Checking and polishing crockery for the hotplate according to

menu and service requirementsmenu and service requirements

Preparation of service plates for sidePreparation of service plates for sideboards / workstationsboards / workstations

Preparation of stocks of crockery for sideboards / Preparation of stocks of crockery for sideboards /

workstations, such as workstations, such as

-‐-‐ Soup Bowl and Plate Soup Bowl and Plate -- White White

-‐-‐ Cocktail Glass for Starter and under plate with doilyCocktail Glass for Starter and under plate with doily

-‐-‐ 6”/6.5” Side Plate 6”/6.5” Side Plate –– White White

-‐-‐ 8” Starters Plate 8” Starters Plate -- White White

-‐-‐ 10” Mains Plate 10” Mains Plate -- White White

-‐-‐ 66” Desserts Plate ” Desserts Plate -- White White

-‐-‐ Coffee and tea cups and saucersCoffee and tea cups and saucers

-‐-‐ Sugar bowls and under plate with doilySugar bowls and under plate with doily

-‐-‐ Butter / Butter plate and under plate with doilyButter / Butter plate and under plate with doily

-‐-‐ Chafing DishesChafing Dishes

-‐-‐ Carving Board for Buffets TableCarving Board for Buffets Table

-‐-‐ Carving TablesCarving Tables

-‐-‐ Hot LampHot Lamp




2828


NAPKLNAPKLIN FOLD INSTRUCTIONSIN FOLD INSTRUCTIONS

Hygiene and safetyHygiene and safety

There are vital considerations especially when dealing with There are vital considerations especially when dealing with

member of public. Some simple rules should be followed: member of public. Some simple rules should be followed: --

-‐-‐ Use a clean surface to prepare your napkin foldUse a clean surface to prepare your napkin fold

-‐-‐ Make sure your hands are perfectly clean, or wMake sure your hands are perfectly clean, or wear glovesear gloves

-‐-‐ Keep handling of the napkin to a minimumKeep handling of the napkin to a minimum

-‐-‐ If you need to practice the fold, always use a fresh napkin If you need to practice the fold, always use a fresh napkin

for the final result, never the one you have practiced withfor the final result, never the one you have practiced with

-‐-‐ Don’t use too much starch on napkins or they will feel Don’t use too much starch on napkins or they will feel

horrible for guests to usehorrible for guests to use

-‐-‐ DoDon’t use any hidden means of holding a fold together if it n’t use any hidden means of holding a fold together if it

is to be used at the table is to be used at the table

-‐-‐ NEVER use any metal objects such as pins, staples or NEVER use any metal objects such as pins, staples or

paper clips in folds, as they can cause injury to guests or paper clips in folds, as they can cause injury to guests or

customers, and distress to youcustomers, and distress to you

-‐-‐ Please replace a new napkiPlease replace a new napkin for the customer if they drop n for the customer if they drop

it on the floorit on the floor




2929


NAPKLIN FOLD INSTRUCNAPKLIN FOLD INSTRUCTIONSTIONS

Please refer to Luigi’s Language of Napkin Folding. This book Please refer to Luigi’s Language of Napkin Folding. This book

and instruction will be available on the event day. and instruction will be available on the event day.

-‐-‐ P.70 Dinner Jacket P.70 Dinner Jacket –– Th This is a flat fold; which stand is is a flat fold; which stand

upright. A sparkle star will be put on as bow tie. (Dinner upright. A sparkle star will be put on as bow tie. (Dinner

table per guest)table per guest)

-‐-‐ P.116 Diagonal pocket P.116 Diagonal pocket –– Simple and modern, this is a Simple and modern, this is a

stylish design for tray or buffet (Buffets table with spare stylish design for tray or buffet (Buffets table with spare

cutlery) cutlery)

-‐-‐ P.172 Bottle fold P.172 Bottle fold –– Fold Fold A is for White Wine or champagne, A is for White Wine or champagne,

fold B is for Red Wine (Bar)fold B is for Red Wine (Bar)




3030


SIDEBOARDS / WORKSTASIDEBOARDS / WORKSTATIONSTIONS

After ensuring the sideboards / workstations is clean and After ensuring the sideboards / workstations is clean and

polished it can be stocked up.polished it can be stocked up.

1.1. Water JugWater Jug

2.2. Order pad / penOrder pad / pen

3.3. Side KnivSide Kniveses

4.4. Starters Knives & ForksStarters Knives & Forks

5.5. Main Knives & ForksMain Knives & Forks

6.6. Fish Knives and ForksFish Knives and Forks

7.7. Soup SpoonsSoup Spoons

8.8. Tea and coffee SpoonsTea and coffee Spoons

9.9. Dessert Spoons and ForksDessert Spoons and Forks

10.10. Service Spoons and ForksService Spoons and Forks

11.11. Bread basketBread basket

12.12. Service Salver / PlateService Salver / Plate

13.13. TraysTrays

14.14. Side PlatesSide Plates




3131


SERVICING ISERVICING INSTRUCTIONNSTRUCTIONSS

Initially, Bread Rolls Baskets will be setInitially, Bread Rolls Baskets will be set ting ting on Buffets Table to on Buffets Table to

allow guests to view the presentation. Spare cutlery will also allow guests to view the presentation. Spare cutlery will also

be setting on Buffet Table wrapping with folded napkin on a be setting on Buffet Table wrapping with folded napkin on a

serving plate as per instructed. serving plate as per instructed.

Bread Rolls, watBread Rolls, water and drink service will be served to guests er and drink service will be served to guests

after everyone sits down, takes place in the same way as for after everyone sits down, takes place in the same way as for

formal banquets.formal banquets. Waiting staff takes order for both Starters Waiting staff takes order for both Starters

and Desserts and change cutlery according to guestand Desserts and change cutlery according to guest food food

selection.selection.

Mains will be serMains will be served at the Buffets Table as mentioned below; ved at the Buffets Table as mentioned below;

Head Waitress will call out Table Name for guest to queue up Head Waitress will call out Table Name for guest to queue up

for the Mains Buffets service.for the Mains Buffets service.

Mains will be displayed on the Buffets Table by Bar Team / Mains will be displayed on the Buffets Table by Bar Team /

Flow Team / Hotplate after guests started their Starters apFlow Team / Hotplate after guests started their Starters apart art

from the Rack of Spring Lamb. Head Chef / Head Waitress need from the Rack of Spring Lamb. Head Chef / Head Waitress need

to ensure cutting board, carving knife and fork is available at to ensure cutting board, carving knife and fork is available at

the Buffets Table for the Chicken Bacon Roulades if require.the Buffets Table for the Chicken Bacon Roulades if require.




3232


STARTERS SERVING INSSTARTERS SERVING INSTRUCTIONTRUCTIONSS

Starters will be served by Waiting Staff directs from kitchen.Starters will be served by Waiting Staff directs from kitchen.

Team leader should be queueTeam leader should be queuedd up in an orderly fashion at the up in an orderly fashion at the

hotplate for the Starters, with the waiter from Team 1 at the hotplate for the Starters, with the waiter from Team 1 at the

head of the queue. The various team then queue in order head of the queue. The various team then queue in order

according taccording to the distance of their station from the service o the distance of their station from the service

hotplate. hotplate.

This order must be maintained throughout the service. The This order must be maintained throughout the service. The

clearing of the tables takes place in the same way as for formal clearing of the tables takes place in the same way as for formal

banquets.banquets.




3333


MAINS SERVING IMAINS SERVING INSTRUCTIONNSTRUCTIONSS

Poached Whole Salmon will be served on a large serving dish Poached Whole Salmon will be served on a large serving dish

and keep warand keep warm under a hot lampm under a hot lamp, serve by , serve by MainsMains Team Leader Team Leader

with the appropriate proportion per serve. Waiting staff will with the appropriate proportion per serve. Waiting staff will

assist on serving sauce and vegetables.assist on serving sauce and vegetables.

Sous Chef Sous Chef will be rewill be responsible to carve the Crown of Lamb and sponsible to carve the Crown of Lamb and

serve the guests from the Carving trolley, 3 racks of Lamb per serve the guests from the Carving trolley, 3 racks of Lamb per

serve. Waiting staff will assist on serving sauce and vegetables.serve. Waiting staff will assist on serving sauce and vegetables.

Chicken Bacon Roulades will be served on Chafing dish to keep Chicken Bacon Roulades will be served on Chafing dish to keep

warm, 1 Chicken Breastwarm, 1 Chicken Breast per serve serving by Team 2 Team per serve serving by Team 2 Team

Leader. Waiting staff will assist on serving sauce and Leader. Waiting staff will assist on serving sauce and

vegetables.vegetables.

Caramelized Onion & Goat Cheese Tarts (Serve 4) will be Caramelized Onion & Goat Cheese Tarts (Serve 4) will be

displayed on Buffets Table, serve upon request.displayed on Buffets Table, serve upon request.

Vegetables, New Potatoes and Sauces will be serveVegetables, New Potatoes and Sauces will be served on Chafing d on Chafing

dishes to keep warm, serve by Waiting Staff. dishes to keep warm, serve by Waiting Staff. The clearing of the The clearing of the

tables takes place in the same way as for formal banquets.tables takes place in the same way as for formal banquets.




3434


DESSERTS SERVING INSDESSERTS SERVING INSTRUCTIONTRUCTIONSS

Desserts will be serveDesserts will be servedd by by Waiting Staff directs from Waiting Staff directs from kitchen. kitchen.

Team leader should be queueTeam leader should be queuedd up in an orderly fashion at the up in an orderly fashion at the

hotplate for the Starters, with the waiter from Team 1 at the hotplate for the Starters, with the waiter from Team 1 at the

head of the queue. The various team then queue in order head of the queue. The various team then queue in order

according to the distance of their station from the service according to the distance of their station from the service

hotplhotplate. ate.

This order must be maintained throughout the service. The This order must be maintained throughout the service. The

clearing of the tables takes place in the same way as for formal clearing of the tables takes place in the same way as for formal

banquets.banquets.

COFFEE SERVING INSTRCOFFEE SERVING INSTRUCTIONUCTIONSS

Coffee cups, Milk & Sugar tray will be displayCoffee cups, Milk & Sugar tray will be displayeded on Buffets on Buffets

Table before Desserts sTable before Desserts serving, Guests will be served by Waiting erving, Guests will be served by Waiting

Staff accordingly.Staff accordingly.

The clearing of the tables takes place in the same way as for The clearing of the tables takes place in the same way as for

formal banquets.formal banquets.




3535

OSCAR OSCAR EVENTEVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK

HEAD CHEF HEAD CHEF –– TINY LAWSON TINY LAWSON

SOUS CHEF SOUS CHEF –– NICK HALL NICK HALL

STARTERSSTARTERS TEAM TEAM

Angus Dunlop (TeamAngus Dunlop (Team Leader) Leader)

Mark BurtenshawMark Burtenshaw

Becci DiffeyBecci Diffey

MAINSMAINS TEAM TEAM Nick Hall Nick Hall

Jack Mellowship (Team Leader)Jack Mellowship (Team Leader)

Ollie MurrayOllie Murray

DESSERTSDESSERTS TEAM TEAM

Sandra Bettsch Sandra Bettsch

Serge Shingiro (Team Leader) Serge Shingiro (Team Leader)

Poorva Mohan KulkarniPoorva Mohan Kulkarni

VEGETABLE TEAMVEGETABLE TEAM

Will Wilks (Team Leader)Will Wilks (Team Leader)

Annekah JohalAnnekah Johal

Lara PeckLara Peckhamham

BREAD/FLOW TEAMBREAD/FLOW TEAM Kim BartonKim Barton--SmithSmith




3636

BIBLOGRAPHYBIBLOGRAPHY BOOKBOOK BUFFETS & RECEPTIONSBUFFETS & RECEPTIONS EDITED BY MICHAEL S EDITED BY MICHAEL SMALL MALL

CLASSIC CHICKEN RECICLASSIC CHICKEN RECIPES BY PARRAGON 1998PES BY PARRAGON 1998

CONFIDENT COOKING CONFIDENT COOKING –– MODERN GUIDE TO COO MODERN GUIDE TO COOKING BY PRUE LEITH’SKING BY PRUE LEITH’S

EVENTS MANAGEMENT BYEVENTS MANAGEMENT BY GLENN BOWDIN, JOHNN GLENN BOWDIN, JOHNNY ALLEN,Y ALLEN, WILLIAM O’TOOLE, RO WILLIAM O’TOOLE, ROB B

HARRIS, IAN MCDONNELHARRIS, IAN MCDONNELL, 2L, 2NDND EDITION EDITION

FOOD AND BEVERAGE SEFOOD AND BEVERAGE SERVICE BY LILLICRAP &RVICE BY LILLICRAP & COUSINS, HODDER EDU COUSINS, HODDER EDUCATIONCATION

FOOD PRESENTING SECRFOOD PRESENTING SECRETS BY CARA HOBDAY &ETS BY CARA HOBDAY & JO DENBURY JO DENBURY

FOOD THE DEFINITIVE FOOD THE DEFINITIVE GUIDE GUIDE –– THE PERFECT A THE PERFECT A --Z COMPANION FOR FOODZ COMPANION FOR FOOD LOVERS BY LOVERS BY

MURMURDOCH BOOKSDOCH BOOKS

GAIA’S KITCHEN GAIA’S KITCHEN –– VEGETARIAN RECIPES VEGETARIAN RECIPES FOR FAMILY & COMMUNIFOR FAMILY & COMMUNITY BY JULIA TY BY JULIA

PONSONBY AND FRIENDSPONSONBY AND FRIENDS AT SCHUMACHER COLLE AT SCHUMACHER COLLEGEGE

HAPPY DAYS WITH THE HAPPY DAYS WITH THE NAKED CHEF BY JAMIE NAKED CHEF BY JAMIE OLIVEROLIVER

LEITHS COOKERY BIBLELEITHS COOKERY BIBLE –– FRENCH ONION SOUP P FRENCH ONION SOUP P .154.154--155155

LEITHS LEITHS SIMPLE COOKERY BY VISIMPLE COOKERY BY VIV PIDGV PIDGEON & JENNY STRINGEREON & JENNY STRINGER

LUIGI’S LANGUAGE OF LUIGI’S LANGUAGE OF NAPKIN FOLDINGNAPKIN FOLDING

PASTRY BY MICHAEL ROPASTRY BY MICHAEL ROUXUX

SAUCES SAUCES –– SWEET AND SAVOURY, SWEET AND SAVOURY, CLASSIC AND NEW BY MCLASSIC AND NEW BY MICHAEL ROUXICHAEL ROUX

SETTING THE TABLE BYSETTING THE TABLE BY DANNY MEYER, MARSHA DANNY MEYER, MARSHALL CAVENDISH BUSINESLL CAVENDISH BUSINESSS

STEPSTEP--BYBY--STEP COOK BOOK BY GOSTEP COOK BOOK BY GOOD HOUSEKEEPINGOD HOUSEKEEPING

THE THE BARTENDER’S BOOK BY BARTENDER’S BOOK BY PARRAGONPARRAGON

THE FOOD SERVICE PROTHE FOOD SERVICE PROFESSIONAL GUIDE TO WFESSIONAL GUIDE TO WAITER & WAITRESS TRAAITER & WAITRESS TRAINING INING –– HOW HOW

TO DEVELOP YOUR STAFTO DEVELOP YOUR STAFF FOR MAXIMUM SERVICF FOR MAXIMUM SERVICE & PROFITE & PROFIT

THE GOOD FOOD GUIDE THE GOOD FOOD GUIDE RECIPES RECIPES –– CELEBRATING 60 OF T CELEBRATING 60 OF THE UK’S BEST CHEFS &HE UK’S BEST CHEFS &

RESTAURANTSRESTAURANTS

THE SIMPLE ART OF NTHE SIMPLE ART OF NAPKIN FOLDING BY LINAPKIN FOLDING BY LINDA HETZERDA HETZER

THE THEORY OF CATERITHE THEORY OF CATERING 11NG 11THTH EDITION BY PROFESSI EDITION BY PROFESSIOR DAVID FOSKETT ANDOR DAVID FOSKETT AND

VICTOR CESERANI, HODVICTOR CESERANI, HODDER EDUCATIONDER EDUCATION




3737

BIBLOGRAPHYBIBLOGRAPHY

WEBSITEWEBSITE

WWW.ALLABOUTYOU.COM/WWW.ALLABOUTYOU.COM/FOOD/CRABFOOD/CRAB--PRAWNPRAWN--COCKTAILCOCKTAIL --SALAD/RECIPESALAD/RECIPE VISIT VISIT

DATED 04.01.11DATED 04.01.11

WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPES/3692RECIPES/3692 VISIT DATED 17.11.2 VISIT DATED 17.11.2010010

WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPRECIPES/4602ES/4602 VISIT DATED 04.11.1 VISIT DATED 04.11.100

WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPES/10203RECIPES/10203 VISIT DATED 17.11.2 VISIT DATED 17.11.2010010

WWW.BRITISHLARDER.COWWW.BRITISHLARDER.CO .UK/THE.UK/THE--BBRITISHRITISH--LARDERLARDER--WALDORFWALDORF--SALADSALAD VISIT DATED VISIT DATED

04.01.1104.01.11

WWW.COOKINGINDEX.COMWWW.COOKINGINDEX.COM/RECIPES/44253/CHICK/RECIPES/44253/CHICKENEN--CLUBCLUB--ROULADESROULADES--WITHWITH--WHIWHITETE--

WINEWINE--MUSTARDMUSTARD--CREAMCREAM--SAUCE.HTM SAUCE.HTM VISIT DATED 04.01.11VISIT DATED 04.01.11

WWW.EASYDINNERRECEIPWWW.EASYDINNERRECEIPES.CO.UK/CARAMALISEDES.CO.UK/CARAMALISED--REDRED--ONIONONION--TARTTART--WITHWITH--GOATSGOATS--

CHEESECHEESE VISIT DATED 05.01.1 VISIT DATED 05.01.111

WWW. GREWWW. GREATAT--SALMONSALMON--RECIPES.COM/OVENPOACRECIPES.COM/OVENPOACHEDSALMONRECIPES.COMHEDSALMONRECIPES.COM VISIT VISIT

DATED 17.11.10DATED 17.11.10

WWW.MARTHASTEWART.COWWW.MARTHASTEWART.COM/PORTAL/SITE/MSIO/MM/PORTAL/SITE/MSIO/MENUITEM.ACED15AENUITEM.ACED15A VISIT VISIT

DATED 17.11.10DATED 17.11.10

WWW.OSCARS.ORGWWW.OSCARS.ORG

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/CHICKEN_BAM/RECIPES/CHICKEN_BACON_ROULADESCON_ROULADES VISIT DATED VISIT DATED

04.11.1004.11.10

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/CLASSIC_RAM/RECIPES/CLASSIC_RACK_OF_LAMBCK_OF_LAMB VISIT DATED 03.11.1 VISIT DATED 03.11.100

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/FRENCH_ONIM/RECIPES/FRENCH_ONION_SOUPON_SOUP VISIT DATED 03.11.1 VISIT DATED 03.11.100

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/POACHED_SAM/RECIPES/POACHED_SALMONLMON VISIT DATED 03.11.1 VISIT DATED 03.11.100

WWW.SIMPLYRECIPES.COWWW.SIMPLYRECIPES.COM/RECIPES/WALDORF_SAM/RECIPES/WALDORF_SALADLAD VISIT DATED 04.11.1 VISIT DATED 04.11.100

WWW.THEPUBLICAN.COM/WWW.THEPUBLICAN.COM/STORY.ASP?STORYCODE=STORY.ASP?STORYCODE=5399953999 VISIT DATED 04.01.1 VISIT DATED 04.01.111

WWW.UKTV.CO.UK/FOOD/WWW.UKTV.CO.UK/FOOD/RECIPE/AID/513191RECIPE/AID/513191 VISIT DATED 04.11.1 VISIT DATED 04.11.100




3838

APPENDIXAPPENDIX

OSCAR EOSCAR EVENT A4 FOLDED VENT A4 FOLDED MARKETING LITERATUREMARKETING LITERATURE

OSCAR EVENT A4 VERTIOSCAR EVENT A4 VERTICAL CAL TABLE TABLE MENUMENU

OSCAROSCAR EVENT EVENT A5 COCKTAIL MENU A5 COCKTAIL MENU

OSCAR EVENT OSCAR EVENT WINE AND WINE AND DRINK MENUDRINK MENU

OSCAR EVENT TABLE CAOSCAR EVENT TABLE CARDRD

OSCAR EVENT FILM CASOSCAR EVENT FILM CASTING CARDTING CARD

OSCAR EVENT STAFF NAOSCAR EVENT STAFF NAMECARDMECARD

OSCAR EVENT CUSTOMEROSCAR EVENT CUSTOMER FEEDBACK CARD FEEDBACK CARD

OSCAR EVENT STAFF FEOSCAR EVENT STAFF FEEDBACK CARDEDBACK CARD

OSCAR EVENT PRESENTAOSCAR EVENT PRESENTATIONTION

OSCAR EVENT RESTAURAOSCAR EVENT RESTAURANT ROOM PLANNT ROOM PLAN

OSCAR EVENT RESTAURAOSCAR EVENT RESTAURANT PORTION CONTROL SNT PORTION CONTROL SHEETHEET

OSCAR EVENT CONTINGEOSCAR EVENT CONTINGENCY PLANNCY PLAN

OSCAR EVENT DISH SPEOSCAR EVENT DISH SPECIFICATIONCIFICATION




3939

THE SHOW MUST GO ONTHE SHOW MUST GO ON

THE OSCAR AWARDSTHE OSCAR AWARDS 1929 1929 –– 2011 2011

The Oscar Awards are an annual awards ceremony founded The Oscar Awards are an annual awards ceremony founded

January 11, 1927. It is the most prestigious awards ceremony January 11, 1927. It is the most prestigious awards ceremony

in the entertainment industry.in the entertainment industry.

Over 2,700 goldOver 2,700 gold--plated statuettes have been handed out since plated statuettes have been handed out since

MGM art director Cedric Gibbons designed whaMGM art director Cedric Gibbons designed what is now arguably t is now arguably

the most recognized trophy in the world.the most recognized trophy in the world.

OSCAR OSCAR EVENT EVENT PARTYPARTY

In 2011, charities in 50 cities across the U.S. are hosting official In 2011, charities in 50 cities across the U.S. are hosting official

Oscar viewing parties.Oscar viewing parties.

We are proud to host one in the U.K.We are proud to host one in the U.K.

Thanks for your support; we hope you enjoy the Thanks for your support; we hope you enjoy the event.event.

Documents

Oscar Event Handbook 6.0