management day 1__

March 7, 2016

Group 3

Week 8

Monday 8am-1:50pm

Sydney Donovan

Graham Gow

Viktoria Dancs

Table of Contents

Table of Contents ……………………………………………………………………. 1

Team information …………………………………………………………………… 2 Mission Statement …………………………………………………………………… 3

Management team …………………………………………………………………… 4 Schedule for the day ….……………………………………………………………… 5

Duties …………...……………………………………………………………………. 6 Organizational Chart ……………………………………………………………….. 7

Job Description for the day………………………………………………………….. 8 Menu Description …………………………………………………………………… 11

Daily Feature Menu ………………………………………………………………… 12 Tabletop diagram and actual photograph …………………………………………. 13

Financial accounting ……………………………………………………………….. 14

Team Information

Sydney Donovan

832-375-4376 [email protected]

Graham Gow 214-502-4804

[email protected]

Viktoria Dancs

214-778-9344 [email protected]

Mission Statement

Club`s Mission statement

The mission of the UNT Hospitality and Tourism Management program is to

educate students for leadership in the global hospitality and tourism industries and

to advance the profession through excellence in teaching, research, service, and all

other areas of the Hospitality Industry.

Group Mission Statement

To provide outstanding quality, service, and value, so that every guest is satisfied.

Date of Management March 7, 2016

Graham Gow Captain: Inspect the dining room.

Make sure all the tables are set up

correctly, and if they aren’t, have

the servers fix them. Go over with

the staff the daily specials and make

sure everyone is dressed correctly.

Sydney ADRM: Make sure the cleanliness

of the dining room is up to par and

all service conducted with the

guests is positive. Assist the DRM

with scheduling and relay all

important information to both the

DRM and the TA.

Viktoria DRM: Make sure to communicate

with the professor and the team

members. The DRM is in charge of

coordinating the group and making

sure service runs very smoothly.

Communicate to the TA and

Professor if it is not.

Schedule for the day

8:00am: Everyone should be standing in the dining room.

8:05am: Start vacuuming the carpets and direct Rebecca to begin setting up the

beverage station.

8:10am: Begin setting up the dining room

Captain will check once completed (Graham)

10:00am: Line up for uniform check and Q&A from servers

10:30am: Family meal

11:00am: Begin service

12:15am: End service

12:30am: Begin closing duties

Duties

Dining Room Manager

The most important part of this position is to communicate effectively with the professor and team members. The Dining Room Manager is responsible for organizing the group, evaluating the other managers, scheduling assignments and meetings, coordinating between front and back of house and confirming the overall readiness of the class. The DRM is responsible for the planning of dining room procedures and operations. Reports to, and is responsible to communicate any and all pertinent data to the teaching assistant as well as the instructor and is the direct supervisor for the entire dining room staff.

Assistant Dining Room Manager The ADRM is responsible for ensuring proper sanitary practices and general cleanliness of The Club. The ADRM is also responsible for maintaining the professional image to include proper uniform and appearance standards. The ADRM is responsible for ensuring positive guest service and to take appropriate guest recovery actions. This person is responsible for assisting the DRM with scheduling and decision making and also communicating any and all pertinent data to the teaching assistant as well as the DRM and is the direct supervisor of the entire dining room staff.

Captain The captain is responsible for inspecting the dining room for safety and cleanliness, also inspecting the tables, chairs and floors and taking immediate action to correct the problem. The captain is responsible for checking tables throughout service and resolving any guest complaints. This position is responsible for the daily line up with the staff to include reviewing the menu and the daily special. This position reports to the ADRM any and all pertinent information.

Organizational chart

DRM: Viktoria Dancs

• ADRM: Sydney Donovan

• Captain: Graham Gow

• Mattea • Rebecca • Karen, Paige, Veronica, • Lindsey, Cara, Brooke, Karolyn

Job description for the day

Host/ napkin Beverage Side Station Opening/ Set up tables

Mattea Rebecca

Karen, Paige,

Veronica,

Lindsey, Cara,

Brooke, Karolyn

Host: Mattea

• Vacuum the entire ballroom

• Fold napkins

Beverage Station: Rebecca

• Set up and prep the beverage station o Wipe and sanitize all surfaces o Put floor mats down o Make a batch of ice tea o Make a batch of lemonade o Make coffee (ten minutes before service) o Set up hotel pan for ice o Find ice scoops o Place straws/hot tea bags/sugar out for service students o Have lemons cut o Prep for hot tea: set out teapots/plates with doilies/tea bags

o Fill ice bin in soda machine o Fill creamer cups o Clean beverage trays

• Breakdown and clean beverage station o Clean out reach in o Clean coffee pots and pitchers o Store everything in the appropriately labeled cabinet o Clean ice pan o Wipe and sanitize everything o Clean the spill grate (under it, too!) o Store glasses safely in racks o Put floor mats away o Sweep under bev station

Opening/ Set Up Duties: Lindsey, Cara, Brooke, Karolyn

• Set up all 32 tables • Set four chairs to each table • Clean doors and windows • Refill salt and pepper shakers/sugar caddies • Set out eight tray jacks and eight large oval trays • Polish silverware • Place table cloths on tables • Set out salt and pepper shakers/sugar caddies • Place centerpieces • Clean chairs and tables • Set up two side stations • Place all silverware on tables • Clean and decorate lobby

Closing/Breakdown Duties

• Clear and store all linens • Put away trays and tray jacks • Sort silverware • Breakdown tables • Stack chairs and place along wall

• Remove salt and pepper shakers/sugar caddies • Wipe, clean, sanitize trays • Clear out lobby • Organize storeroom • Take out soiled linens • Put away the easel and sign • Put centerpieces away

Side Station: Karen, Paige, Veronica,

• Set up six side stations

• Extra silverware (on a plate wrapped in a napkin) called a marking plate • Coffee cups and saucers • Extra checks and waiter books • Salt and Pepper shakers (2 sets per stand) • Water pitchers • Extra napkins • Extra bread and butter plates • Server side napkins for handling hot plates • Condiment plates to include: ketchup, mustard, and mayonnaise • Pepper grinder • Oil and Vineg

Menu Description First Course

Chef’s Featured Soup of the Day Vegetarian Tomato Basil Bisque

Classic Caesar Salad Seasonal Selection of Garden Greens

Main Course Gateway Club Cobb Salad

Crisp Bacon, grilled chicken, cheese, avocado, hard cooked eggs, tomatoes, and croutons tossed with crisp romaine and your choice of dressing,

Spiced Salmon Salad

Pan seared salmon fillet over seasonal mixed greens, mandarin oranges, oven-dried tomatoes, spiced pecans, and cilantro lime vinaigrette

Classic Club Burger

Fire grilled beef, turkey, or veggie burger on a bakery fresh bun with French fries or fresh fruit

Herb Marinated Breast of Chicken Grilled chicken served over fresh pasta, basil pesto, and roasted tomato relish

Grilled Vegetable Stack

Grilled seasonal vegetables, basil scented olive oil, and balsamic reduction Featured Club Entrée of the Day

Club Desserts Chef Jodi Duryea’s Famous Chocolate Cake

Chocolate Mousse Seasonal Assortment of Fresh Fruits

NY Style Cheesecake, Strawberry Sauce Premium Branded Ice Cream or Sorbet

Daily Special

Chipotle Pork Tenderloin Mashed Sweet Potatoes

Julienne Vegetables

The Club at Gateway Center Spring 2016 Season: February 22nd – April 29th

Daily Feature Menu (Daily features include choice of first course, dessert, and beverage)

MONDAY

LUNCHEON SPECIAL

TUESDAY

LUNCHEON SPECIAL

WEDNESDAY

LUNCHEON SPECIAL

THURSDAY

LUNCHEON SPECIAL

FRIDAY

LUNCHEON SPECIAL February 22

Monterrey Jack Chicken Cilantro Rice Black Beans

February 23 Chicken Cordon Bleu

Rice Pilaf Carrots Vichy

February 24 Grilled Chicken Pasta Primavera

February 25 Country Fried Steak

Mashed Potatoes Zucchini

February 26 Smothered Pork Chop

Smashed New Potatoes Peas and Carrots

February 29 Lemon Oregano Chicken

Yellow Rice Grilled Zucchini

March 1 Country Fried Steak

Mashed Potatoes Sweet Corn

March 2 Chicken Enchiladas

Spanish Rice Charro Beans

March 3 Beef Stroganoff

Buttered Egg Noodles Green Beans

March 4 Chicken Parmesan

Pasta Milanaise Green Beans

March 7 Chipotle Pork Tenderloin Mashed Sweet Potatoes

Julienne Vegetables

March 8 Chicken Fried Chicken Garlic Mashed Potatoes

Green beans

March 9 Beef Stroganoff


March 10 Club Closed

Career Expo

March 11 Grilled Chicken Pasta Primavera

Spring Break - Club Closed March 21

Chicken Enchiladas Spanish Rice Charro Beans

March 22 Smothered Pork Chop


March 23 Lemon Oregano Chicken


March 24 Country Fried Steak

Mashed Potatoes Green Beans

March 25 Monterrey Jack Chicken

Cilantro Rice Black Beans

March 28 Grilled Chicken Pasta Primavera

March 29 Monterrey Jack Chicken


March 30 Smothered Pork Chop


March 31 Chicken Parmesan


April 1 Lemon Oregano Chicken


April 4 Country Fried Steak

Mashed Potatoes Broccoli

April 5 Guest Chef Day!

April 6 Chipotle Pork Tenderloin Mashed Sweet Potatoes

Julienne Vegetables

April 7 Chicken Fried Chicken Garlic Mashed Potatoes

Green beans

April 8 Beef Stroganoff


April 11 Chicken Parmesan


April 12 Beef Stroganoff


April 13 Chicken Cordon Bleu


April 14 Chicken Enchiladas


April 15 Country Fried Steak

Mashed Potatoes Chef’s Vegetable



April 19 Lemon Oregano Chicken




April 21 Chipotle Pork Tenderloin Mashed Sweet Potatoes

Julienne Vegetables

April 22 Chicken Enchiladas


April 25 Monterrey Jack Chicken




April 27 Smothered Pork Chop




April 29 Chicken Fried Chicken Garlic Mashed Potatoes

Green beans

Tabletop diagram and actual photograph

2.

Financial accounting of ticket sales and actual attendance

Ticket sales Actual attendance

Number of items served in Dining Room compiled from guest check

management day 1__

Documents