Delivery of quality food and beverage service is always one of the most important elements of any event. Planning, product quality, presentation, timeliness, temperature and attitude are keys of excellent food service. Planning begins with the proper equipment and trained personnel. Quality standards for food purchasing, menu selection, storage, preparation and presentation should be established before a facility opens and committed to writing. These standards can be simple but clearly articulated to the staff over and over. Selling the proper menus and the delivery system of serving foods at the correct temperatures are essential to success. Proper advance planning for food preparation and the number of kitchen serving and stewarding staff are essential. Constant training of all personnel and expectations reiterated assist in a high level of service. Training should include proper etiquette, grooming, uniforms, acceptable and unacceptable adornments and delivering service with a smile.

 

In addition to main dining areas, breaks concessions and kiosk should be creative, have flexible menus, and attractively presented. The menu variance should be properly suited to the group for which they are designed to serve, both in menu selection and price.