Editing Menu Resources on Block Events

The Event Resources function provides the ability to edit Event items and Menu details.

1. From the OPERA Cloud menu, select Bookings, select Blocks, and select Manage Block.
2. Enter or confirm a Property and click Search. The property field requires you to enter a property name only if you are logged in at the Hub level.
3. From your search results, click I Want To . . . and select Go To Manage Events.
4. On the Manage Events screen, click I Want To . . . and select Go To Event Resources to view the events associated with the block.
5. Click the Action ellipsis on a menu item and select Edit. The menu expands to show dishes or other components of the menu item.
6. Complete the mandatory fields and any others:
   1. Course — the number of food courses the item represents.
   2. Order — the position of the catering meal type in a List of Values (LOV).
   3. Menu Item Name — menu item name as you want it to appear on all documents and contracts.
   4. Description — A free-typing field for adding information about the menu item.
   5. Restriction — any limitations that apply to this menu item for information only.
   6. Origin 1, 2, 3 — for creating additional explanations of beverage items, mostly for wines. Enter information such as origin, quality, or region for reference by team members.
   7. Year — mostly used for wines or any beverages where vintage is important.
   8. Responsible Department — the department(s) within the hotel's Food and Beverage structure that either provides or organizes this item or needs to know that this item is booked for a certain event.
   9. Included check box — indicates the menu item is usually included in the total price of a Standard Menu. If the check box is not checked, the menu it should be charged separately.
   10. Beverage check box — select to classify the menu item as a beverage.
   11. Consumption check box — select if the item is usually charged on an as-consumed basis.
   12. Print check box — select to print the item on external documents. Leave unchecked to print on internal documents only.
   13. Container — denotes the container type for serving beverage menu items.
   14. Servings — the number of servings in the container specified above.
   15. Portion — describes the portion type served for the menu item.
   16. Sales Price — selling price.
   17. Cost — specify the cost (pre-sales) figure for each menu item as provided by the Food & Beverage department. This facilitates the calculation of profit / loss margins on various screen displays and reports.
   18. Revenue Type — the revenue type that should receive the accumulated revenue from this item. Typically, this would be Food for food items and Beverage for beverage items.
   19. Discount Percentage — enter an allowable discount percentage.
7. Click Save.