COMMITlEE CHAIR: Arrange meals for Board members and Area Chairsprior to AGII: Wed: - dinner (Board - 12) Thurs. - breakfast, lunch, dinner (Board - 12) Fri: - breakfast, lunch (Board & Chairs - 30) To save money, these meals are not provided by the hotel. Lumen will cover the cost of the meals but ask that we find ways of keeping the cost within reason. Food can be brought into the HospitalitySuite. A local restaurant is another option. Plan meals and refreshment breaks with hotel staff: Friday: Coffee break (at Area Chairs' Wklshp) late reception (finger foods) Saturday: breakfast, lunch. dinner 2 coffee breaks Sunday: breakfast, lunch 1 coffee break Do menu selections have to be decided? Notify hotel staff of number of people at each meal, if numbers vary. Confirmed numbers should be given to the catering department one week prior to the event, or as directed. It ispossible that local Christophers may choose not to attend allmeals. Also, some delegates may arrive late, leave early, etc. Enquire as to the hotel's policy with regard to place-settings. For example, the hotel may prepare meals for 10% more than contracted so as not to be short. Advise the hotel catering department of special diets. A menu may be included in the registration package to ensure that there will be no last minute changes for the kitchen to deal with. Revised Za::fJ. Hamilton
LUMEN AGM PLANNING COMMITTEES Inverary Inn, 8addeck. Oct.1S, 16, &17,1999 Food Coordinating Committee Committee Committee Chair Members Purpose: To arrange for all the food throughout the AGM and the Lumen Board meeting prior to it. Responsibilities: - To arrange for meals for Board members on Wednesday, Thursday and Friday. To arrange for breakfast and lunch for the area chairs on Friday. This may be ordered in, catered or sit down restaurant meals, as per The Lumen Board's preference. - To arrange for delegate meals throughout the AGM weekend. - To ensure that birthday or anniversary cakes are made and that someone introduces the honoured individuals. - The numbers for meals may vary. For example, local Christophers may attend just lunches and may bring guests to just one or two meals. Actual confirmed numbers should be in to the catering department one week prior to the event, or as directed. - Hotels may vary with respect with respect to the advance commitment they need regarding numbers for the different meals. Communication with the registration committee is vital so that confirmed numbers can be discussed. - Enquire as to the hotel's policy with respect to place-settings. Usually the hotel will prepare meals for 10% more than those contracted for so as not to be short. - Advise the hotel catering department of special diets. - The committee may wish to have a menu sent out with the registration package to ensure that there are no last minute changes for the kitchen to deal with. - Determine whether juice and coffee (applicable taxes and gratuity) for breaks and lunches are included in the cost of the weekend or if there are additional charges for this. Ensure that the cost of these items are reflected in the weekend rate charged to the delegates.
1 Time Frame To Complete: r>. - All food plans involved in the weekend package price completed by March 30. - All food plans made resulting from registration form information completed by September 1.
Food Coordination
Hospitality Suite Summary Budget: Lumen Meals - $1200 Hospitality snacks and beverages - $750 Total: $1,950.00 Lumen Meals Wednesday Dinner Bistro 101 15 people $119.00 (Lumen Board) Thursday Lunch Subway platters 20 people $ 82.00 (Lumen Board +) Dinner Chinese (out) 15 people $200.00 Friday Lunch Pizza + veggies (Board & Area Chairs & dip 40 people $168.00 Breakfasts: Thursday for 15-20 people Friday for 35-40 people Breakfast food: Bananas / oranges / other fruit 2 types cereal, instant oatmeal Muffins Loaves / Danish / coffee cakes Bagels I breads Yogurt Coffee I tea I milk I juice Snack food: Candy (very popular in board meetings, too) Nuts I chips I popcorn I cheezies I trail mix I pretzels I com chips Salsa I chip dip I veggies & dip I cheese & crackers I mini chocolate bars Carmel com / Other supplies: Butter I sugar Imilk I cream I peanut butter I jam I artificial sweetener Pop (mixed varieties), juice, bottled water (lots) Worcestershire sauce I soy sauce I mayo I mustard (if required) Total cost for breakfast and snack foods and related supplies: $510.00 Other Supplies Required: Dishwashing soap, towels and cloths Dishes I cutlery I serving bowls, plates, baskets e. Napkins / paper towels ---1) Toasters Lumen AGM 2004 Huron-Perth
Coffee maker( s) Teapot Kettle Alcoholic Beverages Wine (home-made) - 30 bottles each, red and white $200.00 (only used half) Beer - bought 15 cases, used 13.5 $456.00 Total Cost of Lumen meals and Hospitality food: $1,735.00 Lumen AGlVi 2004 Huron-Perth
LIST OF GROCERIES FOR HOSPITALITY SUITE WEDl'~ESDAY THRU SUNDAY FOOD BEVERAGES AMOUNT MEALS AMOUNT BREADS AMOUNT AMOUNT JAM BEER 12X24 4LIGHT 16 PEOPLE 10 loaves 2 Kegs are usually cheaper Wed PM.hreak, 6WW --4Whitc Probably two would do Supper, and evening break Thurs Am and PM break, lunch, - supper, and evening break Peanut butter Pop 8x24-5 req. 3 diet Fri. 36 people Rolls 3 dozen 1 breakfast, PM break,lunch Cereal Milk 3x2 Iitres Crackers 8 bos 21g. 2xl litre cream assorted Sugar 3x2 litre orange juice 1 Salt and pepper 2x 2 litre apple juice shakers Flakes of ham 6 10x24 water 500ml Tuna cans 4 Wine about 32 bottles Half/half Salmon" 4 Tea 1 Ig box Boiled eggs 2 Coffee 4 pkgs. doz. Mayonaize 1 Coffee instant 1 Ig. "Mustard 1 I~. Chips -nachos 10 bags Chip dips 3 Nacho dip 3 Hard cheese 10 Ibs.
Sliced cheese 1--24 slice Cheezies 3 bags Cold meats 3 lbs Margarine 2 h! Paper plates 200 Paper bowls 100 Plastic/paper glasses 200 Napkins 31g. Paper towel 6 pack Plastic cutlery 100 each Styrofoam cups for coffee and tea 200