Food and Beverage Training Manual

Home Private Party Procedures

1. Captain that is assigned to take care of a Home Private Party will pickup the BEO from his/her supervisor 2. Review the BEO and contact the Party Host(ess) by phone prior to the function (2-3 days) set up a date to visit the home together with the Catering Manager to go over and discuss locations of Buffet, Dining, Bar, Break Down Station, Final adjustments are being made according to Host(ess) wishes. Inform Host(ess) when you will be arriving on the day of the event. 3. Captain fills out Private Party Equipment Check List / Equipment Requisition Form. Supervisor to overview and check. 4. Check with Chef who is assigned to work the party in the kitchen and what are the needs for set-up and discuss timing of Food Pick-up 5. Receive Catering Truck Key from Catering Manager 6. Gather all equipment according to Check List, arrange and secure all items on Catering Truck 7. When arriving at the Residence, use the Garage as the Break Down station (if possible) where all items can be stored and organized 8. Captain to assign responsibilities to staff working with him/her 9. Catering Manager will visit Residence to check on progress. Host will at that occasion pay the CM for the staff. 10. Set up Dining Areas, Bars, Buffet Stations as discussed with Host(ess) 11. Confirm service sequence with Host(ess) 12.Hold line-up with your staff 13. Service according to Frenchman’s Creek Standard 14. Keep all areas clean and organized, collect all items brought in from the club in the pre-selected Break Down area (out of guest sight) 15.Make sure you clean everything after use and clean all areas used in the house 16.When guests left Clean up and load back on Truck

17.Drive back to Clubhouse and unload truck 18. Return all equipment to proper storage area 19. Park the Catering Truck and return keys to the Catering Office 20. Captain to charge the member according to the BEO

21. Catering Manager will check if everything is back in place and organized, if the check is rung in with copies to Accounting, Main Dining Room and Catering Manager and if the Catering Truck is clean and ready to use for the next party.