Cold reception scheme

First, the purpose of the outdoor cold meal customer appreciation meeting:

1. Thank our customers for their long-term support through the outdoor buffet dinner.

2. Breaking the previous meeting form and thanking customers through a relaxed and pleasant outdoor buffet will help to strengthen the cooperation and communication between Chengdu Guest House and customers, drive sales and improve corporate performance.

3. Thanking customers for providing outdoor cold meals is conducive to promoting new projects such as sports center, golf and Kaiyun Building, giving new and old customers a sense of freshness. We can further retain old customers and develop new customers. Make the business of the hotel prosperous.

Second, the introduction of buffet:

1. Holding time: sometime in mid-September,19: 00-22: 00;

2. Location: Outdoor swimming pool of Chengdu Guest House Sports Center

3. Number of participants: 40 (1 top 20 principals of the agreement company and each person can bring a partner)+10 (company leaders and sales staff) +6 promoters, a total of 66 people.

4. Buffet dinner forms: buffet, wonderful performances, interactive games and post-meeting gifts.

A, cold dinner party: in the form of buffet, the catering department provides all kinds of Chinese and western cold meals, appropriate hot meals, other kinds of desserts, fruits, etc. (Meals are paid at cost per person 150 yuan/person)

B, drinks include: cocktails, beer, wine, white wine, mixed drinks, etc. (for sponsorship)

C. Wonderful performance: Please play background music and dance performance with violin and saxophone.

D. Interactive games: It is suggested that the main leaders and sales staff of xxxx participate in interactive games with customers, which can shorten the distance between them instantly. (The specific game will be confirmed after negotiation)

E. Post-meeting gifts: Choose representative and memorable customer thank-you gifts to make customers remember this unusual customer thank-you meeting more deeply. It is recommended to choose exclusive gifts made by the hotel.

Two. Description of venue layout:

1. Entrance: Place the theme Yi Labao (the night of the first outdoor cold meal customer appreciation meeting of Chengdu Guest House), set up a VIP sign-in desk (two hostesses are arranged at the sign-in desk), and then the hostesses will lead them into the main activity area.

2. Check-in desk staff, female, above 160CM in height, dressed in formal attire.

3. Balloon arch is set at the entrance, and the color is consistent with the main color of the venue.

Decorate balloons and ribbons on the small trees around the outdoor swimming pool of the sports center.

The arch bridge of the outdoor swimming pool of the sports center is covered with balloons and flowers, which is used as the venue for the podium and the band to perform.

6. Make a banner about the theme of this activity (content to be determined). Hanging in the main venue.

7, equipped with about 15 spotlight, lighting principle needs to cooperate with other areas, so as not to be dazzling and harmonious.

8. It is best to equip the engineering department with audio and audio microphones with no impurities in music and voice, and set up speakers throughout the venue to make sound transmission accessible to the whole audience.

9. In the design of buffet table, we should take into account the traditional customs of Chinese and foreign cultures and pay attention to the pursuit of color harmony. Arrange some flowers and handicrafts properly.

10, set up a bar: provide mixed wine and drinks for VIPs, which is a supplement to the buffet. Bartender can add festive atmosphere and enliven the scene atmosphere.

1 1. Set the rest area: two sofa seats, one of which can seat 4-6 people, and two glass tables, which are convenient for placing ashtrays, dinner plates, wine glasses, etc. Provide rest and relatively quiet conversation space for VIPs.

12. Garbage storage area: a place where garbage such as old tableware is placed. And equipped with a garbage disposal.

13. Venue coordinators and room service attendants must wear formal clothes, stand and not talk casually, and always pay attention to VIP status and provide services.

Third, the activity process:

1, 17: 00: The storage yard is completed, and the relevant facilities and equipment are inspected without faults;

2. 18: 00— 18: 20: All staff and performers are present;

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 hotel;

5.19:10-19: 30: Hotel leaders delivered speeches for this event. At the end of the speech, all the participants raised their glasses and announced the start of the dinner.

6. 19: 30-20: 00: The band plays continuously;

7.20: 00-20: 20: Dance performance;

8.20: 30—2 1: 00: interactive games;

9.2 1: 00-2 1: 30: band performance;

10,21:30-22: 00: Give gifts to guests;

1 1, 22: 00: The holder announces the end of the dinner.

Four. Activity budget:

1, meal fee: 66* 150/ person =9900 yuan;

2. Balloon: 80 yuan;

3. Ribbon: 100 yuan;

4. Flower material: 400 yuan;

5. Two in Yi Labao (one at the entrance and one in the main activity area) 120 yuan/Zhang *2 =240 yuan.

6. A banner: 300 yuan/Article;

7. Invitation: 100 yuan;

8. 15 spotlight: (please contact the engineering department for details)

9. Performer: violin and saxophone player: 1.600 yuan; Dance: 1200 yuan;

10, post-meeting gift: 4,000 yuan;

1 1, unknown cost: 1000 yuan.

Cold meal plan (2)

Buffet-style buffet dinners are generally large in number, large in scale and rich in food. All kinds of food with good color, fragrance, taste and shape set off a strong atmosphere and let guests enjoy good material and spiritual enjoyment. Its service contents and procedures are as follows:

(1) Preparation before meals

1. When the person in charge of the banquet hall receives the buffet-style cold meal list, he should allocate the department personnel reasonably according to the number of people eating.

2. The person in charge of the banquet hall should work with the chef to determine the table size according to the banquet scale and food standards, draw a sketch, and choose decorations (mainly ice sculptures, ghee sculptures, flowers, etc.). ).

3. Draw a table according to the sketch. The whole cloth table should be ups and downs, patchwork, bright colors, bright colors, and echo the theme of the banquet.

4. Prepare tableware corresponding to the number of people eating. Such as big plates, big knives and forks, dessert knives and forks. If there is soup, prepare a soup bowl and spoon; Cups for drinking drinks, such as juice cups, beer cups, red wine glasses, white wine glasses, etc. If guests order champagne or after-dinner wine, they should also prepare champagne glasses and brandy glasses.

5. Prepare several Buffy stoves for hot dishes, and equip the Buffy stoves with corresponding alcohol boxes, as well as forks, spoons, food clips, cake shovels and other public appliances for guests to take food.

6. After the above tableware and utensils are ready, wash them and put them in a fixed position on the cloth table for the convenience of guests. The plate is placed in the corner of the cold dish counter and the hot dish counter. Big knives and forks should be wrapped in mouth cloth and put in the tray next to the big plate. The dessert plate and dessert knife and fork are placed on the dessert table. The wine glasses are neatly arranged on the bar.

Before the banquet, all kinds of dishes prepared by the kitchen should be put on the table. At the same time, the waiter lit the innermost one of the three solid alcohol boxes placed under the Buffy stove to keep the temperature of the hot dishes. At this time, the waiter will also place the utensils for taking all kinds of food accordingly.

8. About half an hour before the banquet, the person in charge called a meeting of all employees, defined the division of labor, and put forward requirements and precautions.

9. 10 Before the guests arrive, there should be 4-5 waiters holding trays, preparing drinks and drinks, and standing at the door of the restaurant.

(2) Service procedures of buffet without seats.

1. When the guests arrive, the waiter with drinks or drinks will greet them. The guests choose their own drinks and let everyone have a drink. When guests enter a part of the restaurant, only 2-3 people stay outside the door to continue greeting, and the rest of the waiters are walking among the guests with drinks in their hands. They can not only continue to provide drinks for the guests, but also recycle the used cups of the guests to keep the venue clean and tidy.

2. The banquet officially started. When the host is talking, the waiter can't walk or talk. But a waiter prepared two drinks and stood near the podium to make a toast to the speaker.

When the host finishes his speech and announces the start of the banquet, the waiter should immediately open the lid on the Buffy stove and hand the plates, knives and forks to the guests for use. At the beginning of the meal, the waiter should always pay attention to recycling the used tableware and send it to the rear, and arrange special personnel to handle and clean it at the rear.

4. When the banquet goes on for a certain time, the service personnel should pay special attention to the burning of alcohol wax under the Buffy furnace to avoid accidents. At the same time, we should pay attention to the use of tableware and wine utensils, replenish them at any time, keep in touch with the chef and replenish the food we need. Listen patiently and answer guests' opinions and inquiries.

When most of the guests eat almost the same, it is the climax of the demand for drinks. At this time, the waiter should frequently add dishes for the guests. Doing so will not only leave a good impression on the guests, but also increase sales. You can kill two birds with one stone.

6. After the banquet, the guests will leave the meeting place one after another. At this time, there should be a waiter standing at the door to thank the guests. The supervisor should prepare the bill for the owner to settle.

7, when all the guests left, should first put out alcohol wax, organize personnel to evacuate, clean up the scene. The food is sent back to the kitchen, and the tableware is sent to the General Affairs Office for cleaning and recycling.

(3) Service procedures of buffet with seats.

Buffet decoration, food, utensils, etc. The seats in the buffet are the same as before. The difference is that you need to set the table. Big knife and fork, candy fork, spoon, etc. It should be on the menu, as well as bread plates, cups, ashtrays, salt and pepper cups, napkins and so on. It should be added.

Its service procedures are as follows:

1. Before the guests arrive, fill the glass with ice water, prepare drinks and assign the service scope of the waiter.

When guests enter the restaurant, they should take the initiative to say hello and give up their seats. Then, they ask the guests what to drink, and then pour them wine.

3. When guests eat, the waiter should be diligent in eyes, legs and hands, and add drinks and drinks frequently. After the guests finish eating the food on the plate, the waiter should pick up the big knife and fork and put it on the bread plate, then take away the empty plate, and avoid stacking the plates.

When you see a guest picking up candy, you should take away the empty plate together with the big knife and fork, bread plate, bread and knife, and put the candy in the proper position in the order of left fork and right spoon, with a distance between the candy plates.

When the guests come back with candy, they should ask if they need coffee or tea. If yes, put a set of sugar cups, milk cups and coffee sets on the right hand side of the guest and pour coffee or tea.

Cocktail party service

Cocktail parties are also called cocktail parties. This cocktail party mainly drinks and provides a social place for guests. Its preparation and service procedures are roughly the same as those of buffet. The food at the reception was mainly snacks. Just prepare a dessert plate, a dessert fork, a small piece of paper and various wine glasses. Compared with the buffet, the bar is bigger, and sometimes there are two bars, which is convenient for service. Its services are:

(1) At the beginning of the reception, the waiter greets the guests with a tray of drinks, and ensures that everyone has a cup until the guests signal that there is no cup, and pays attention to recycling empty cups at any time.

(2) The person in charge should meet at the door, and at the same time, pay attention to counting the number of people entering the venue, so as to know fairly well. Finally, I want to confess one thing to the guests.

(3) At the reception, most of the guests will keep talking with cups in their hands, so the waiter will send some snacks to the guests on silver plates for them to taste.

(4) When all the guests leave the venue, they will leave the stage and clear the field. The procedure is the same as before.

Cold meal plan (3)

First of all, briefly introduce the buffet dinner.

Time: 10 to 3: 00 Location: Company Exhibition Hall Number of participants: 40-70 Subject:

Buffet main color: buffet style:

Buffet party, karaoke, lottery, auction, business negotiation.

Buffet provides all kinds of Chinese and western cold meals, moderate hot meals and other kinds of desserts. Drinks should include: red wine, beer, mixed drinks, etc.

Dress code: The salesmen of the company must wear formal clothes. This lady must wear formal clothes.

Second, the venue layout

1, the stairs are full of balloons. 2. Balloons are placed on the pillars of the main stage. Description of site:

1. entrance: place VIP sign-in desk and service manager. After the VIPs sign in, the manager will lead them into the venue, and then the venue coordinator will lead them into the main activity area. Elements: The service manager must wear a formal suit, be male, be above 175CM in height, and be aristocratic. Check-in desk staff, female, above 160CM in height, dressed in formal attire.

2. Main activity area: VIP main activity area, with 2 venue coordinators and 2 food delivery staff, whose height is above 165CM. Element:

A. The principle of setting the venue size is to give all the VIPs enough space for activities, and the staff can move around freely to provide the services needed by VIPs.

B, lighting principle needs to cooperate with other areas, so as not to be dazzling and harmonious.

C. The venue coordinator and the food delivery waiter must wear formal clothes, stand still, do not talk casually, always pay attention to the VIP status and provide services. 3. Hosting desk: The main event hosting area is equipped with a host computer and a professional computer to play light music tracks.

Element:

The host is dressed in a black suit, male, above 170CM in height, lively and energetic is the best. The best hue of the host desk is red, and the height of the desk is about 15CM.

The sound microphone should be set in the music and speech without impurities, and the speaker should be set in the whole venue to make the sound transmission accessible to the whole audience.

4. Long cold table: follow the principle of using warm colors of yellow and red, which is full of festive atmosphere and unconventional. In the design of the desktop, we should give consideration to the traditional customs of Chinese and foreign cultures, and focus on the pursuit of color harmony.

Element:

Cold dishes should be put in a pot for one-time use. The principle should be both beautiful and practical, colorful and convenient to eat.

The theme of the background exhibition board is the sponsor's exhibition, including the display of business image and goods. There are three white spotlights under the exhibition board, which makes people see at a glance.

Each long table is equipped with two waiters, a man and a woman, to provide cold meal serving service and cold meal consulting service for VIPs.

6. Tableware storage area: place tableware and wine glasses. Element:

A, in the form of overlapping, place as many tableware as possible for the convenience of VIPs, and add them regularly during the activity.

B, tableware is subject to disposable utensils, reflecting environmental protection.

Bar: it provides mixed wine and drinks for distinguished guests, which is a supplement to the cold dinner party, and can add festive atmosphere and enliven the scene atmosphere.

Lounge area: provides a rest and relatively quiet conversation space for VIPs. Element:

A. Set two sofa seats, one of which can seat 4-6 people. Refer to the layout. B, set up two glass tables to facilitate the placement of ashtrays, dinner plates and wine glasses. Please refer to the layout. C, the principle of sofa seat reflects elegance.

12. Garbage storage area: a place where garbage such as old tableware is placed. And equipped with a garbage disposal. Set up employee entrances and exits.

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

Note: The whole venue needs to consider refrigeration and ventilation, so as to give VIPs a sense of physical and mental pleasure.

Three. Activity schedule:

Four. staff

1, Planning Department: responsible for all the coordination of buffet dinner.

Personnel (sign-in): responsible for receiving guests to sign in.

Shop assistant (venue coordination): coordinate on site, communicate with guests and introduce each other, and provide corresponding dining services.

2. Engineering team members: responsible for site layout, stage, lighting, audio equipment, etc. 3. Service team members: responsible for the reception service.

Business Assistant (Service Manager): Manage the personnel of other service groups and provide coordination and guidance services. Moderator (special assistance) 1 person: as a guest host. Several cold meal waiters: responsible for cold meal service.

Logistics support personnel: off-site service support for buffet dinner. Including garbage disposal, cold meals and drinks supply, plate addition, etc.

4. Photographer: Provide shooting service.

Photographer: 1 person: shoot the whole process of the buffet, record the highlights of the buffet, and record the activity clips for the VIPs in need. Photographer: 1 person: Shoot the highlights of the buffet dinner and take photos for the VIPs in need.

Note: The work of each group needs to be decided after specific consultation.

Verb (abbreviation for verb) List of items for buffet dinner:

Equipment list Audio equipment speakers: 2 check-in desks: 1 microphone: 2 cabinets, wires, etc.

Step 3 show

4, cold food items, some alcohol

5. business gifts is determined after specific consultations. Wait a minute.

Six, need specific preparation projects:

1. Determine the venue time.

2. Determine the menus and drinks of all cocktail parties; 3. Determine the venue layout plan.

4. Identify all employees and train them. 5. Prepare all the work for the buffet dinner.

6. Ensure that all the work is ready the day before the buffet dinner, and provide training and guidance to all participants. 7. Arrange the lighting and sound of the venue and stage the night before the reception. 8. The workshop is required to be cleaned the night before the activity.