The Event Resources function provides the ability to edit Event items and Menu details.
- From the OPERA Cloud menu, select Bookings, select Blocks, and select Manage Block.
- Enter or confirm a Property and click Search. The property field requires you to enter a property name only if you are logged into the Hub.
- From your search results, click I Want To . . . and select Go To Manage Events.
- On the Manage Events screen, click I Want To . . . and select Go To Event Resources to view the events associated with the block.
- Click the Action ellipsis on a menu item and select Edit. The menu expands to show dishes or other components of the menu item.
- Complete the mandatory fields and any others:
- Course — the number of food courses the item represents.
- Order — the position of the catering meal type in a List of Values (LOV).
- Menu Item Name — menu item name as you want it to appear on all documents and contracts.
- Description — A free-typing field for adding information about the menu item.
- Restriction — any limitations that apply to this menu item for information only.
- 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.
- Year — mostly used for wines or any beverages where vintage is important.
- 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.
- 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.
- Beverage check box — select to classify the menu item as a beverage.
- Consumption check box — select if the item is usually charged on an as-consumed basis.
- Print check box — select to print the item on external documents. Leave unchecked to print on internal documents only.
- Container — denotes the container type for serving beverage menu items.
- Servings — the number of servings in the container specified above.
- Portion — describes the portion type served for the menu item.
- Sales Price — selling price.
- 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.
- 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.
- Discount Percentage — enter an allowable discount percentage.
- Click Save.