Banqueting F&B Plan (rep_fbplan.rep with rep_fbplan.fmx)

The Banqueting F&B Plan report is a great tool, especially for the Banquet Chef and kitchen. You can use it for Banquet Event Orders (BEO) or as a detailed document for any needed food or beverage preparation and requirements.

You can print the report in a daily format with a page break after each day or in a continuous weekly format. There is also an option to print more details such as account name, contacts name, and communication details plus all relevant notes, or a summary format that essentially prints only the food and beverage requirements.

Note:

To run the report, you must have the Event Print task granted to your role in the property. The list of properties available for you to select is limited to the properties where you have access granted. You also need the task for the Events Report Group.

Selection Criteria

Property: Enter or select the property. You can select multiple properties from a hub location. 

Event Date From: Select the event from date.

Event Date To: Select the event to date.

Business Block: You can order the report for one or several specific business blocks.

Note:

When selecting a Master Block ID in the Business Block filter, OPERA Cloud also includes the Sub Block IDs linked to that Master. The report prints all events linked to the Master and its Sub Blocks. If a Sub Block ID is selected, only events linked to that Sub Block are printed.

Event Status: This allows you to filter the report by event status. Generally, this would include only the production status code. Cancellation status codes should be excluded.

Event Type: Allows you to filter the report by event type.

Responsible Department: Allows you to select the responsible departments. For example, if different menu components are prepared in different kitchen sections, and those sections/departments are correctly assigned to all menu items, you could produce the report separately for each kitchen section. Or, on a simpler level, it would only indicate whether the kitchen, beverage staff, or banquet operations staff members are responsible to provide certain items on the list.

Report Type: Select Daily or Weekly.

Food & Beverage: Select Food, Beverage, or Both.

Print Details: Select the check box to print the details.

Report Data

The report is sorted in date order and, within each date, in event time order. Information available on the report is per event, event start and end time, event name and ID, function space, set-up style, and number of attendees.

Note:

The Event Date is repeated in the header of each page for this report.

If you select Detailed on the report order form, additional information about account name, contact name, contact on site, and contact communication details are printed for each event.

Account and contact information appear according to the following profile type hierarchy:

• If a Company profile is attached to the business block, the Company profile name appears.

• If a Company profile is not attached to the business block, but a Travel Agent is attached, the Travel Agent profile name appears.

• If neither a Company profile nor a Travel Agent profile is attached to the business block, and a Source profile is attached, the Source profile name appears.

For each event, follow the menu details: menu serving time, menu name, menu internal price (total that the menu would cost if all items contained in it were sold separately – calculated from the menu item prices), menu sales price, numbers of expected, guaranteed, set and actual covers.

On the next level menu item detail, the information printed contains: menu item name, menu item price – if the menu item is not included in the menu, numbers expected, guaranteed, set and actual, and the responsible department if one is assigned to the item in question.

After the menu item details, the menu notes relating to each menu are printed, followed by the event notes after all menus are printed.