EventMaster®
Sample Report Set
The CBORD Group, Inc.
Ithaca, NY
Please send any comments about this document to:
Marketing Department
The CBORD Group, Inc.
61 Brown Road
Ithaca, NY 14850
(607) 257-2410
FAX (607) 257-1902
Email: sales@cbord.com
The EventMaster Sample Reports is copyright ”2000-2008 The CBORD Group, Inc.
All rights reserved.
REF: EM 3.0.134
EventMaster Sample Report Set
Table of Contents
Client Correspondence
Initial Inquiry Response Letter..............................................................................................................2
Confirmation Letter ................................................................................................................................4
Proposal Letter.........................................................................................................................................6
Cover Letter for Event Contract ............................................................................................................8
Event Contract .......................................................................................................................................10
Customer Evaluation ............................................................................................................................12
Sales Reports
Event Trace Listing ..............................................................................................................................16
Trace Listing by Salesperson ...............................................................................................................18
Confirmation Letter ..............................................................................................................................20
Proposal Letter.......................................................................................................................................22
Outstanding Proposals .........................................................................................................................24
Contracts.................................................................................................................................................26
Revenue Forecast...................................................................................................................................28
Operations Reports
Event Sheet.............................................................................................................................................32
Change Order .......................................................................................................................................34
Packing Sheet .........................................................................................................................................36
Staffing Schedule...................................................................................................................................38
Tax (Percentage) Tables........................................................................................................................40
Billing Summary....................................................................................................................................42
Per Person Cost Analysis .....................................................................................................................44
Total Cost Analysis ...............................................................................................................................46
Culinary Reports
Item Requirements ................................................................................................................................50
Kitchen/Order Tickets .........................................................................................................................52
Item List..................................................................................................................................................54
Item Sheet ..............................................................................................................................................56
Package/SuperPackage List ................................................................................................................58
Accounting Reports
Daily Recap of Transactions ................................................................................................................62
Account Aging Reports ........................................................................................................................64
A/R Card................................................................................................................................................66
Statement ................................................................................................................................................68
Invoice.....................................................................................................................................................70
Invoice Listing .......................................................................................................................................72
Scheduled Payments Listing................................................................................................................74
Scheduled Payments Letter .................................................................................................................76
Deposits Due..........................................................................................................................................78
EventMaster Sample Reports
Table of Contents
Page iii
Dashboard Reports
Sales Totals - by Event Type, Customer Type, Service Type ......................................................... 82
Sales Analysis - Net Sales by Event Type ......................................................................................... 86
Sales Subtotals - by Time and Day of Week ..................................................................................... 88
RoomViewer Reports
Room Layout......................................................................................................................................... 92
Inventory List (English)....................................................................................................................... 94
Inventory List (Spanish) ...................................................................................................................... 96
Catering Shapes .................................................................................................................................... 98
Catering Tabletop............................................................................................................................... 100
Table of Contents
Page iv
EventMaster Sample Reports
Client Correspondence with Watermark
for EventMaster
EventMaster Sample Reports
Client Correspondence
Page 1
Initial Inquiry Response Letter
What This Report Does:
EventMaster's Watermark feature opens the door to a wide range of formatting, printing, and
electronic communication possibilities for event sheets, proposals, contracts, and letters to
clients.
When you use Watermark, the information for any of these documents gets imported into
Microsoft® Word 2000 (or a later version). After that, you can format it in any way you wish —
add text and graphics (including logos), run a spell-check, and so on.
Then you can print the document or send an electronic copy by fax or e-mail.
The Specifics:
¾ Watermark reports are based on special Microsoft Word templates that come with
Watermark. Customizing these templates for your operation gives you powerful control
over branding your client correspondence — increasing name recognition for your
operation and enhancing the professionalism of the materials you send out.
¾ You can use the Send To feature in Microsoft Word to send the document by fax or email, if your computer is set up to do so.
¾ If you want to save the document for your records or for later use, use the Word Save
As feature, giving the document a new name.
Client Correspondence
Page 2
EventMaster Sample Reports
October 26, 2006
Linda Smith
124 Main Street
Apt 2C
New York, NY 10016
Dear Linda:
Thank you for your contacting World Class Catering. Enclosed is the information you requested
concerning your Wedding Dinner and Reception.
World Class Catering offers many years experience in the restaurant business and can offer the
knowledge and expertise needed to make your event a success. Our food is prepared with only the
finest and freshest ingredients. Also, the staff at World Class Catering is happy to provide you with
the kind of service that will make your special event a memorable one.
All party consultations and tours of our facility are by appointment. Please call so we can arrange a
date and time to meet.
Thank you again for your interest. Please feel free to contact me with any questions you may have.
Sincerely,
World Class Catering
Sally Jones
Event Coordinator
2231 Corporate Dr. Farmington Hills, MA 48336 • Phone: 810/234.5678 • Fax: 810/234.9876
Confirmation Letter
What This Report Does:
Confirm the function time, date, and location with a WaterMark confirmation letter. Use this
letter to spell out your policies and requirements, too!
The Specifics:
¾ Typically the letter includes a "thank you" for choosing your company and asks the
customer to confirm the time, date, number of guests (if known or estimated), and event
location (if specified).
¾ A typical confirmation letter also asks the customer to call with a final guest count at
least 72 hours before the event. As with all correspondence, you can create a standard
closing statement and signature line for inclusion at the end of the letter.
Client Correspondence
Page 4
EventMaster Sample Reports
November 6, 2006
Ms. Linda Smith
124 Main Street
Apt 2C
New York, NY 10016
Dear Ms. Smith:
Thank you for selecting World Class Catering for your event on December 9, 2006. It is our
pleasure to confirm we are holding this date for your event:
Saturday, December 09, 2006
6:00 pm – Meal starts
9:00 pm – Meal ends
11:30 pm – Bar Closes
Front Dining Room– 125 guests
Attached please find a credit card authorization form, menu selections, and our terms and conditions to assist
you with your planning. We do require a $3000.00 deposit be sent back along with a signed copy of this letter,
a signed copy of the terms and conditions, and your completed credit card authorization to be received by
November 16, 2006, along with your menu selections. My fax number is (702) 369-0361. There is a 110person minimum guarantee required for this menu.
Please contact me at (810) 234.5678 with any questions you may have. Thanking you in advance for your kind
attention and assistance.
Sincerely,
Sally Jones
World Class Catering
2231 Corporate Dr. Farmington Hills, MA 48336 • Phone: 810/234.5678 • Fax: 810/234.9876
Proposal Letter
What This Report Does:
A WaterMark proposal letter provides the event details – including time, date, and location information,
guest count and/or guaranteed minimum.
The Specifics:
You can display menu pricing in detail, as well as equipment supplied, purchased materials (such as
specialty cakes and flowers), and services (bands, DJs, valet service, and so on).
The proposal clearly shows the event subtotal and any relevant gratuities, service charges, discounts,
and taxes. Then it subtracts the deposit amount and shows the total price.
Client Correspondence
Page 6
EventMaster Sample Reports
November 6, 2006
Linda Smith
124 Main Street
Apt 2C
New York, NY 10016
Dear Ms. Smith:
Please review this proposal based on our discussions regarding your Wedding Dinner and
Reception on Saturday, December 9, 2006 at 5:00 pm. Based on your estimate we will be
preparing for 125 guests.
WEDDING FULL SERVICE DINNER
Italian Mixed Green Salad with
Homemade Croutons and House
Dressing
Chicken Franchese
Flounder Sauce Du Jour
Family Style Vegetables
Assorted Breads & Rolls with Herb
Butter
Specialty Cake
Coffee, Tea, & Decaffeinated
COCKTAIL BAR MENU
Bar- Running Tab
Carafes of Red Wine
Carafes of White Wine
$654.88
$168.00
$252.00
Disk Jockey
$400.00
Sound Light Enterprise
Event Subtotal
Gratuity on 4787.38
Tax on 4787.38
Less Previous Payments of
Event Total
I will call you to confirm your satisfaction with this proposal.
Sincerely,
Sally Jones
Event Coordinator
$3,312.50
$4,787.38
$1,005.35
$347.56
$500.00
$5,640.29
Cover Letter for Event Contract
What This Report Does:
Provides an attractive, customized cover letter for your event contracts, containing key
information about the event, right in the body of the letter.
Client Correspondence
Page 8
EventMaster Sample Reports
November 13, 2006
Linda Smith
124 Main Street
Apt 2C
New York, NY 10016
Dear Linda:
Thank you so much for selecting World Class Catering for the Wedding Dinner and Reception you
are planning on December 9, 2006. We appreciate your business and will do everything possible to
make your event a memorable one.
Enclosed please find a copy of your contract. If you have not done so already, please select your
menu and let us know of any other special requests that you may have. We will need your final count
and final payment 10 days prior to your event.
Any changes to your menu selection should be finalized within one month prior to your function.
Please review the contract carefully and make any changes or additions that you would like. Once you
have done this, please sign a copy and return it to us in the enclosed envelope.
If you have any questions or need assistance, please feel free to call. I am looking forward to
working with you.
Thanks again for choosing World Class Catering. We look forward to serving you and your guests.
Sincerely,
Sally Jones
Event Coordinator
Event Contract
What This Report Does:
Summarizes all the header information, time schedules, and key phone numbers.
The Specifics:
¾ List the purchased items and services, in detail or in summary. The billing information
shows the relevant gratuities, service charges, discounts, and taxes, and the deposits
received.
Client Correspondence
Page 10
EventMaster Sample Reports
EVENT CONTRACT
Event Date:
Name:
Address:
Start Time:
End Time:
December 9, 2006
Linda Smith
124 Main Street
Apt 2C
New York, NY 10016
5:00 pm
9:00 pm
Guest Count:
Guest Minimum:
Contract #:
Function:
Contact Phone:
Phone 2:
Fax :
125
110
00000025
Wedding Dinner/Recep
212-333-5555
212-444-7777
212-222-3333
Menu
Qty
Price
Total
WEDDING FULL SERVICE DINNER
125
26.50
3312.50
125
12
18
654.88
14.00
14.00
654.88
168.00
252.00
8
8
250
0.00
0.00
0.00
0.00
0.00
0.00
Beverage
COCKTAIL BAR MENU
Bar- Running Tab
Carafes of Red Wine
Carafes of White Wine
Equipment
Cloth 90x90 Overlay Green
Cloth Round Ivory 120”
Napkins, Maize
Purchased materials
Vendor
Carnation Center Piece
Michelangelo's Flowers
Outside Services
Vendor
Disk Jockey
Sound Light Enterprise
Qty
Price
1
0.00
Price
Event Subtotal
Gratuity on 4787.38
Tax on 4787.38
Less Previous Payments of
Event Total
400.00
$4787.38
$1005.35
$347.56
$500.00
$5640.29
This CONTRACT is subject to the following terms & conditions:
1. CUSTOMER is responsible for Minimum Guarantee as stated on the menu.
2. Guarantee guest count and full payment must be made 10 DAYS prior to function date. Payments must be made by check, payable
to WORLD CLASS CATERING, cash or credit card. GUEST COUNT & PAYMENT DUE 10 DAYS PRIOR TO EVENT
3. All deposits & payments are NON-REFUNDABLE. NO RAINDATES are available. Guaranteed pricing 1 year prior to function, any
increase will not exceed 5%.
4. WORLD CLASS CATERING reserves the right to assign the room that is best suited for the type of function and size of party.
5. In the event of late arrival, time adjustment will be at the discretion of WORLD CLASS CATERING Management. We reserve the
right not to extend past the scheduled time. In the event of an extension, a price will be agreed upon before it is granted.
6. CUSTOMER agrees to hold WORLD CLASS CATERING harmless and not responsible for the loss of, or damage to personal
property of CUSTOMER. CUSTOMER agrees not to hold WORLD CLASS CATERING responsible for any adverse conditions brought
on by any outside vendors. CUSTOMER is not allowed to bring any food or beverage on premises.
7. CUSTOMER is solely responsible for the removal of all outside vendors’ equipment and supplies at the end of CUSTOMER’S
scheduled event.
SIGNATURE _______________________________________
DATE ____________________
Customer Evaluation Form (Watermark)
What This Report Does:
Use this Watermark report to easily generate forms that let you gather constructive feedback
from your clients, so that you can improve your service, your communication with clients —
and therefore the success of your operation!
Client Correspondence
Page 12
EventMaster Sample Reports
CATERING EVALUATION
NAME: Linda Smith
FUNCTION:
Wedding Dinner and Reception
DATE:
SALESPERSON:
MFG
November 11, 2006
RATING
EXCELLENT
Event Coordinator
Banquet Staff
Room Presentation
Food Presentation
Quality of Food
Overall Opinion:
Remarks/Comments:
Thank you for your comments!
World Class Catering
GOOD
AVERAGE
FAIR
POOR
Client Correspondence
Page 14
EventMaster Sample Reports
Sales Reports
for EventMaster
EventMaster Sample Reports
Sales Reports
Page 15
Event Trace Listing
What This Report Does:
This report summarizes the trace dates for a particular event — that is, the "landmark" dates or
"deadlines" for putting on an event.
The Specifics:
¾ For each event, the report lists key event and customer details, then lists the trace dates
for the event.
¾ You can configure EventMaster to provide up to 5 trace dates for an event. For example,
An event's trace dates might include the date by which preliminary scheduling must be
confirmed, the date when the guaranteed guest count is due, the date to send a thankyou or follow-up letter, the date to ask if the customer wants to repeat the event in the
future, and so on.
¾ Change the list of trace date descriptions using the Site Information window in
Maintenance.
¾ The Event Trace Dates report can provide event trace lists for a given salesperson, for all
salespeople grouped by salesperson, and can provide event trace date listings for a
specific range of dates.
Sales Reports
Page 16
EventMaster Sample Reports
Event Traces by Salesperson
Event Information
Contract #:
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type
Setup Type:
Location:
Status:
Customer Information
97000026
Tournament Dinner
10/27/2006
5:30 pm to 8::00 pm
45
Buffet Dinner
Unclassified
T-Shape
South Ball Room
Definite Contract
Customer:
Company:
Contact:
Phone:
Address:
Mr. John Sullivan
East Point Yacht Club
John (Jack) Sullivan
607-884-2800
788 Lake Boulevard
East Point Shores
Springfield, NY 18181
Event Trace
8/1/2006
Get Signed Contract
9/20/2006
Get Final Counts
11/3/2006
Send Thank You Note
4/2/2007
Customer Follow Up
Event Information
Contract #:
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type
Setup Type:
Location:
Status:
Customer Information
97000024
Breakfast Buffet
10/28/2006
9:00 am to 10:30 am
60
Breakfast Buffet
Buffet Style
Standard
Gold Ball Room
Definite Contract
Event Trace
8/2/2006
Get Signed Contract
9/21/2006
Get Final Counts
11/4/2006
Send Thank You Note
4/2/2007
Customer Follow Up
Customer:
Company:
Contact:
Phone:
Address:
Mr. Paul Leonard
Holiday Inn
Joey Wilson
607-724-1253
6201 E. 14th
Springfield, NY 18183
Trace Listings
What This Report Does:
Use this report to provide a salesperson with his or her trace listing for a given period of time.
The Specifics:
¾ If trace dates for more than one salesperson are being generated, the report groups the
trace listings grouped by salesperson, by order of dates.
¾ Specify the date or date range, and the initials of the salesperson whose dates you want
to list in the Select Trace Reports Options window when creating the report.
Sales Reports
Page 18
EventMaster Sample Reports
Trace Date Listing by Salesperson
Salesperson: ALA
Trace Date: Thursday, November 23, 2006
Customer:
Phone:
Contact:
Re:
Re:
David Goodman, Hyatt Hotel
(607) 555-2232; d.goodman@hyattevents.com
David
Lunch buffet, 12/8/2006 from 12:30 pm to 2:30 pm. 105 Guests for $ 1,527.25. (Contract #05000186)
Get final counts
:
Trace Date: Thursday, November 23, 2006
Customer:
Phone:
Contact:
Re:
Re:
Joanne Dermott
(607) 555-0321; jo93023@hotmail.com
Joanne
Wedding reception 12/19/2006 from 6:00 pm to 12:00 pm. 135 Guests for $3,198.10. (Contract #05000177)
Finalize Menu
:
Confirmation Letter
What This Report Does:
A Confirmation Letter is sent to a customer to confirm the booking of an event. You can create
a confirmation letter when you book or update an event.
The Specifics:
¾ Typically the letter includes a "thank you" for choosing your company and asks the
customer to confirm the time, date, number of guests (if known or estimated), and event
location (if specified).
¾ A typical confirmation letter also asks the customer to call with a final guest count at
least 72 hours before the event.
¾ As with all correspondence, you can create a standard closing statement and signature
line for inclusion at the end of the letter.
Sales Reports
Page 20
EventMaster Sample Reports
November 6, 2006
Ms. Linda Jones
124 Main Street
Apt 2C
New York, NY 10016
Dear Ms. Jones:
Thank you for selecting World Class Catering for your event on December 9, 2006. It is our pleasure to confirm
we are holding this date for your event:
LOCATION AND TIMES
Location
Gold Ball Room
Setup Style
Standard
Start Time
9:00 am
End Time
11:00 am
Your payment schedule is as follows:
1st Deposit:
Balance Payment:
$500.00
$1,827.54
due by
due by
November 21, 2006
December 29, 2006
Attached please find a credit card authorization form, menu selections, and our terms and conditions to assist
you with your planning. We do require a $500.00 deposit be sent back along with a signed copy of this letter, a
signed copy of the terms and conditions, and your completed credit card authorization to be received by
November 16, 2006, along with your menu selections. My fax number is (607) 555-0361. There is a 110person minimum guarantee required for this menu.
Please contact me at (607) 555-5678 with any questions you may have. Thanking you in advance for your kind
attention and assistance.
Sincerely,
Sally Jones,
Director of Catering
WORLD CLASS CATERING
Proposal Letter
What This Report Does:
The Proposal Letter is your formal business offer to a client for booking an event. You can
create a proposal when you book or update an event.
The Specifics:
¾ You can create standard opening and closing text for inclusion at the end of all
proposals.
Sales Reports
Page 22
EventMaster Sample Reports
October 2, 2006
Mr. Paul Leonard
Holiday Inn
6201 Joliet Road
La Grange, IL 60525
Dear Mr. Leonard :
Please review this proposal based on our discussion regarding your Wedding Dinner at 6:00 pm on Thursday,
December 8, 2006. Based on your estimate, we will be preparing for 125 guests.
LOCATION AND TIME
Location
Gold Ball Room
Setup Style
Standard
Start Time
6:00 pm
End Time
11:00 pm
MENU SELECTIONS
Name
Quantity
Price
Total
125
$26.50
$3312.50
WEDDING FULL SERVICE DINNER
Italian Mixed Green Salad with
Homemade Croutons and House Dressing
Chicken Franchese, Family Style Vegetables
Assorted Breads and Rolls with Herbed Butter
Specialty Cakes
Coffee, Tea, and Decaffeinated Coffee
COCKTAIL BAR MENU
Bar
Carafes of Red Wine
Carafes of White Wine
$654.88
$168.00
$252.00
OTHER CHARGES
DISC JOCKEY
Sound Light Enterprises
PURCHASED MATERIALS
Centerpiece
$400.00
$22.50
SPECIAL INSTRUCTIONS
BILLING
Subtotal:
Discount:
Tax 1:
Surcharge:
Gratuity:
Total:
Total Credits:
Adjusted Total
I will call later in the week to confirm this proposal. Thank you again.
Sincerely,
Sally Jones,
Director of Catering
WORLD CLASS CATERING
$4787.38
$347.56
$1005.35
$6140.29
$500.00
$5640.29
Outstanding Proposals
What This Report Does:
Use this report to keep tabs on any proposals that have not progressed to the booked stage, and
which might need your follow-up to make definite.
The Specifics:
¾ You can generate an Outstanding Proposals report organized according to inquiry date,
event date, salesperson, customer type, or event source.
¾ You can specify a range of inquiry or event dates to narrow down which outstanding
proposals appear on the report.
Sales Reports
Page 24
EventMaster Sample Reports
Outstanding Proposals by Event Date
Inquiry
Date
Event Date/
Start Time
Customer Type/
Source
Customer/
Description
Contact Person/
Phone
SalesPerson
Friday, November 10, 2006
9/23/2006
11/10/2006
5:00 pm
Business
ACME PRODUCTS, INC.
Corporate Dinner
Will Jones
(607) 555-4543
MJ
10/2/2006
11/10/2006
8:00 am
Educational
School Dist.
WILSON SCHOOLS
Administrators Meeting Breakfast
Ted Robinson
(607) 555-0990
ALA
10/4/2006
11/10/2006
12:00 pm
Educational
School Dist.
WILSON SCHOOLS
Administrators Meeting Lunch
Ted Robinson
(607) 555-0990
ALA
Non-profit
BOY SCOUTS TROOP 1143
Award Ceremony
Tony Kearn
(607) 555-4543
BB
Private Party
Referral
HENDERSON, EDWARD
Wedding Reception
Ed & Julia Henderson
(607) 555-4543
ALA
Saturday, November 11, 2006
9/29/2006
11/11/2006
7:00 pm
Sunday, November 12, 2006
10/25/2006
11/12/2006
5:00 pm
Contract
What This Report Does:
The Contract serves as a business agreement with your client specifying the terms and details of
an event. The printed Contract restates the event details in a clear, concise format.
The Specifics:
¾ Print the Contract with purchased event items and services in detail or summary — "No
Charge" items may be excluded from the printed contract.
Sales Reports
Page 26
EventMaster Sample Reports
EVENT CONTRACT
CUSTOMER
EVENT INFORMATION
Linda Jones
124 Main St, Apt 2C
New York, NY 10016
Phone:
212-555-9137
Account Number: 561251
Event Date:
Description:
Guest Count:
Guarantee Count:
Event Status:
Contact Person:
Contact Phone:
Saturday, October 14, 2006
Wedding Reception
125
115
Booked
Linda or Ted Jones
212-555-9137
212-646-1287 (office)
LOCATION AND TIME
Location
Gold Ball Room
Setup Style
Standard
Start Time
6:00 pm
End Time
11:30 pm
MENU SELECTIONS
Name
WEDDING FULL SERVICE DINNER
Italian Mixed Green Salad with
Homemade Croutons and House Dressing
Chicken Franchese
Flounder Sauce du jour
Family Style Vegetables
Assorted Breads and Rolls with Herbed Butter
Specialty Cakes
Coffee, Tea, and Decaffeinated Coffee
Quantity
Price
Total
125
$26.50
$3312.50
COCKTAIL BAR MENU
Bar
Carafes of Red Wine
Carafes of White Wine
$654.88
$168.00
$252.00
OTHER CHARGES
DISC JOCKEY
Sound Light Enterprises
PURCHASED MATERIALS
Centerpiece
$400.00
$22.50
SPECIAL INSTRUCTIONS
Dinner service at 6:00 pm
Introductions at 7:00 pm
Wedding Cake at 7:15 pm
DJ from 7:45-11:00 pm
BILLING
Subtotal:
Discount:
Tax 1:
Tax 2:
Surcharge:
Gratuity:
Total:
Total Credits:
Adjusted Total
$4787.38
$347.56
$1005.35
$6140.29
$500.00
$5640.29
Revenue Forecast
What This Report Does:
The Revenue Forecast report lists the expected revenues over a range of dates, based on the low
budget and expected guest count information currently recorded in EventMaster.
The Specifics:
¾ You can produce the Revenue Forecast organized by date, event type, salesperson, event
group, or by event group and salesperson.
¾ Revenue Forecasts can be created in two modes: Category Summary Only, which gives
the totals for the date range, with no subtotals; or Show Daily Subtotals –which includes
daily subtotals as well as the totals for the date range.
¾ You may also create a Consolidated Cost Analysis, which provides a cost analysis of all
events over a range of dates.
Sales Reports
Page 28
EventMaster Sample Reports
Revenue Forecast
Daily Subtotals by Event Date with Event Details
Event
Date
Contract #
Description
Booking Status
Salesperson
Avg Revenue
per Guest
Payments
$11,505.82
$6.04
4
65
$8,225.91
$8.25
-
110
$6,550.73
$5.22
-
300
$26,282.46
$6.50
-
45
$412.37
$2.39
-
235
$8,283.43
$2.77
-
2
280
$8,695.80
140
$2.58
-
5
580
$34,978.26
116
$4.93
-
# Events
Total
Guests
Total
Revenue
125
Average
Guests
Event Date: Friday, December 2, 2006
12/2/2006
04000235
Dinner Service
Definite Contract
MJK
12/2/2006
04000241
Dinner Dance
Definite Contract
RL
12/2/2006
04000267
Awards Banquet
Wait List
ALA
Friday, December 2, 2006
Subtotal:
3
100
Event Date: Saturday, December 3, 2006
12/3/2006
04000240
Breakfast Buffet
Definite Contract
ALA
12/3/2006
04000255
Oldies Festival
Definite Contract
RL
Saturday, December 3, 2006
Subtotal:
Total:
Revenue Forecast Summary:
# Events
Total
Revenue
$26,282.46
$8,695.80
Average
Guest
100
140
Ave Revenue
Per Guest
$6.50
$2.58
Payments
3
2
Total
Guests
300
280
5
580
$34,978.26
116
$4.93
$-
Booking Status
Definite Contract
Wait List
4
1
470
110
$28,427.53
$6,550.73
118
110
$6.05
$5.22
$$-
Total:
5
580
$34,978.26
116
$4.93
$-
Event Date
Friday, December 2, 2006
Saturday, December 3, 2006
Total:
$$-
Revenue Forecast Summary by Booking Status:
Sales Reports
Page 30
EventMaster Sample Reports
Operations Reports
for EventMaster
EventMaster Sample Reports
Operations Reports
Page 31
Event Sheet
What This Report Does:
The Event Sheet summarizes all production and setup information for an event, organized by
event times (in chronological order). The Event Sheet is critical for executing an event. It
displays all the information needed by the kitchen and banquet manager to effectively carry out
the client's request.
The Specifics:
¾ The Event Sheet lists event menus and many other event details, but no billing
information or cost analysis.
¾ The event menu information includes the items, packages, and SuperPackages
served at the event. Each package and SuperPackage name is followed by an
indented list of the included contents.
¾ The Event Sheet includes any Notes you've made for item packages.
Operations Reports
Page 32
EventMaster Sample Reports
Event Sheet
Event Information
Customer Information
Contract #:
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type
Setup Type:
Status:
Location:
Event Times
Customer:
Company:
Contact:
Phone:
Address:
05000331
Celebration Dinner
10/3/2006
6:00 pm to 10:15 pm
185
Dinner Service
Sit Down
Standard
Definite Contract
Grand Ball Room
Setup Time:
Vacate Time:
Bar Opens:
Entertainment starts:
Entertainment ends
Order
Mr. John Sullivan
East Point Yacht Club
John (Jack) Sullivan
607-884-2800
788 Lake Boulevard
East Point Shores
Springfield
NY 18181
Tuesday, October 3, 2006 at 6:00 pm
Tuesday, October 3, 2006 at 10:15 pm
6:00 pm
7:15 pm
10:00 pm
Name
Upscale Chicken or Fish Banquet
Chicken Marengo
Poached Red Snapper
Dinner Rolls and Butter
Buttered Pasta Shells with Chives
Sautéed Pea Pods & Baby Carrots
Duchesse Potatoes
Fresh Fruit Salad
Strawberry Crème Cake
Cheesecake with Raspberry Coulee
Appetizers
Chilled Fruit Cocktail
Colossal Cocktail Shrimp
Deluxe Beverage Package
Domestic and Import Beers
Red and White Wine Carafes
Soda, Juice, and Mineral Water
Hot Beverages Station (Coffee, Decaf, Tea)
Tablecloths
A2Z Parking
Wooley Booley Toonz DJ
Quantity
180
125
55
6
6
125
7
6
40
85
180
180
Unit
Guests
Portions
Portions
Dozen
Lbs
Portions
Lbs
Lbs
Portions
Portions
Guests
Guests
30
Staffing
Name
Anna Kowalski
Marie Denaston
Erika Mann
Jim Lourd
Skill
Setup / Drink Server
Setup / Wait Staff
Setup / Wait Staff
Driver / Wait Staff
Special Instructions
Use driveway on north side of building and kitchen entrance for delivery/setup.
Change Order
What This Report Does:
This abbreviated form of the Event Sheet highlights information about an event that has
changed, so your staff can make the needed adjustments. It's useful when a last-minute change
has come in after you have already printed an event sheet for production. Simply print the
modified items which will supersede those on the original event sheet.
The Specifics:
¾ When you create a change order, you select the event and specify a date. The report
lists the new event details and other information recorded since that date (or, if you
prefer, on that date).
¾ The change order report will show all Event Information changes made since that
date, unless you check the Only Include Changes for Selected Change Date/Time
checkbox, the report will only show changes made on that date.
Operations Reports
Page 34
EventMaster Sample Reports
Change Order
Event Information
Customer Information
Contract #:
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type
Setup Type:
Status:
Location:
Customer:
Company:
Contact:
Phone:
Address:
05000331
Celebration Dinner
10/3/2006
6:00 pm to 10:15 pm
185
Dinner Service
Sit Down
Standard
Definite Contract
Grand Ball Room
Mr. John Sullivan
East Point Yacht Club
John (Jack) Sullivan
607-884-2800
788 Lake Boulevard
East Point Shores
Springfield
NY 18181
Orders
New
Name
Unit
Clams Casino
Cheesecake with Raspberry Sauce
Clams
Portion
Original
50
75
Special Instructions
Use driveway on north side of building and kitchen entrance for delivery/setup.
Quantity
Last
Current
50
75
80
75
Change
30
Packing Sheet
What This Report Does:
This event report is especially useful for off-premises events, summarizing the menu items
needed for the event, as well as other key details. It provides information the delivery person
requires to load and deliver materials for an event. Some people call it a Packing List.
The Specifics:
¾ Packing Lists are organized by event times, in chronological order.
¾ In addition, the report provides blanks where you can fill in the quantities of all
menu items and purchased materials sent to the event, and the quantities returned.
¾ The menu includes the items, packages, and SuperPackages served at the event. On
the packing list, each package and SuperPackage name is followed by an indented
list of the included contents.
¾ The Packing List includes each item's (and package's) Notes text, if any is recorded
on the "Add Courses, Items, and Packages to Event" window.
Operations Reports
Page 36
EventMaster Sample Reports
Packing Sheet
Event Information
Customer Information
Contract #:
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type
Setup Type:
Status:
Location:
Event Times
Customer:
Company:
Contact:
Phone:
Address:
05000331
Celebration Dinner
10/3/2006
6:00 pm to 10:15 pm
185
Dinner Service
Sit Down
Standard
Definite Contract
Grand Ball Room
Setup Time:
Vacate Time:
Bar Opens:
Entertainment starts:
Entertainment ends
Order
Mr. John Sullivan
East Point Yacht Club
John (Jack) Sullivan
607-884-2800
788 Lake Boulevard
East Point Shores
Springfield
NY 18181
Tuesday, October 3, 2006 at 6:00 pm
Tuesday, October 3, 2006 at 10:15 pm
6:00 pm
7:15 pm
10:00 pm
Name
Upscale Chicken or Fish Banquet
Chicken Marengo
Poached Red Snapper
Dinner Rolls and Butter
Buttered Pasta Shells with Chives
Sautéed Pea Pods & Baby Carrots
Duchesse Potatoes
Fresh Fruit Salad
Strawberry Crème Cake
Cheesecake with Raspberry Coulee
Appetizers
Chilled Fruit Cocktail
Colossal Cocktail Shrimp
Deluxe Beverage Package
Domestic and Import Beers
Red and White Wine Carafes
Soda, Juice, and Mineral Water
Hot Beverages Station
Tablecloths
Code
ES05P
EC003
ES004
BR001
PS003
V0020
SD005
FR001
DS136
DS063
AP01P
AP001
HR012
BV05P
BV012
BV008
BV003
BV004
Unit
Guests
Portions
Portions
Dozen
Lbs
Portions
Lbs
Lbs
Portions
Portions
Guests
Portions
50 Pcs
Guests
Cases
Carafes
Cases
Station
Quantity
180
125
55
6
6
125
7
6
40
85
180
180
6
180
4
20
10
2
30
Special Instructions
Use driveway on north side of building and kitchen entrance for delivery/setup.
Sent
Returned
Staffing Schedule
What This Report Does:
Staffing Schedules let you check the booked work hours of employees scheduled to work your
catered events, to see lists of which employees are assigned to each event, or to get a list of
changes made to event staffing needs.
The Specifics:
¾ The Staffing Schedule report gives managers and staff space to record the actual
hours worked by catered event staff along with the printed hours of when staff are
scheduled to work.
Operations Reports
Page 38
EventMaster Sample Reports
Staffing Schedules
Event Date
Skill/
Room Code
Time
Event Description/
Room Name
Anna Kowalski
12/1/2006
Scheduled:
Actual:
7:00 p to
______ to
11:00 p
______
Wait Staff
SILVER
Awards Banquet
Silver Ball Room
12/2/2006
Scheduled:
Actual:
2:00 p to
______ to
4:00 p
______
Beverage Server
NORTH
Memorial Lecture
North Banquet Room
12/2/2006
Scheduled:
Actual:
7:00 p to
______ to
9:00 p
______
Wait Staff
GOLD
Education Benefit Dinner Dance
Gold Ball Room
12/3/2006
Scheduled:
Actual:
6:00 p to
______ to
7:00 p
______
Setup Helper
GRAND
Fall Semester Awards Event
Grand Ball Room
12/3/2006
Scheduled:
Actual:
7:00 p to
______ to
11:00 p
______
Wait Staff
GRAND
Fall Semester Awards Event
Grand Ball Room
12/6/2006
Scheduled:
Actual:
6:30 p to
______ to
10:30 p
______
Wait Staff
GOLD
Dinner Service
Gold Ball Room
12/8/2006
Scheduled:
Actual:
6:00 p to
______ to
9:00 p
______
Wait Staff
NORTH
Veterans' Recognition Dinner
North Banquet Room
12/1/2006
Scheduled:
Actual:
7:00 p to
______ to
11:00 p
______
Wait Staff
SILVER
Awards Banquet
Silver Ball Room
12/2/2006
Scheduled:
Actual:
7:00 p to
______ to
9:00 p
______
Bartender
GOLD
Education Benefit Dinner Dance
Gold Ball Room
12/3/2006
Scheduled:
Actual:
6:00 p to
______ to
8:00 p
______
Bartender
GRAND
Fall Semester Awards Event
Grand Ball Room
12/8/2006
Scheduled:
Actual:
6:00 p to
______ to
9:00 p
______
Bartender
NORTH
Veterans' Recognition Dinner
North Banquet Room
Thomas Lindy
Tax (Percentage) Tables
What This Report Does:
These reports list all the taxes, service charges, and discounts that are calculated as percentages
of costs.
The Specifics:
¾ You can create as many different percentage tables as you wish, to cover various
situations, different geographic locations, and so on.
¾ The entry in the fifth column is a discount rate. That is, it indicates the percentage
amount that gets deducted from the price of an item, package, service, etc. to decrease
the amount a customer pays.
Operations Reports
Page 40
EventMaster Sample Reports
Tax Table Sheet
Default Tax Table for Local Events
Tax Type
Food
Beverage
Liquor
Equipment
Audio/Visual
Decorations
Other
Purchased Materials
Staffing
Outside Services
Room Charges
Additional Charges
Surcharge
Gratuity
City
State
Surcharge
Gratuity
Discount
2.000%
0.000%
2.000%
2.000%
2.000%
2.000%
2.000%
2.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
4.250%
0.000%
4.250%
4.250%
4.250%
4.250%
4.250%
4.250%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
10.000%
0.000%
10.000%
0.000%
10.000%
0.000%
10.000%
0.000%
0.000%
0.000%
0.000%
18.000%
18.000%
18.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
0.000%
Billing Summary
What This Report Does:
This cost analysis focuses on a single event's costs.
The Specifics:
¾ A billing summary lists the prices charged for an event. It shows the subtotals for
food, beverages, equipment, purchased materials, outside services, and so on, as
well as any tax and gratuity charges and discounts.
Operations Reports
Page 42
EventMaster Sample Reports
Event Billing Summary
Customer:
Mr. John Sullivan
Contract #:
04000331
Description:
50 Year Recognition Dinner
Status:
Definite Contract
Event Date:
10/24/2006
Contact:
John (Jack) Sullivan
Event Time:
5:00 pm to 9:30 pm
Phone:
607-884-2800
Guests:
65
Company:
East Point Yacht Club
Event Type:
Dinner Service
Address:
788 Lake Boulevard
Service Type:
Sit Down
East Point Shores
Setup:
Standard
Springfield, NY 18181
Location:
Silver Ball Room
Category
Subtotal
Tax1
Tax2
Surcharge
Gratuity
Discount
Total
$3,312.50
$66.25
$140.78
-
$563.13
-
$4,082.66
$245.41
$4.91
$10.43
-
$41.72
$12.27
$290.20
$1,074.88
$21.50
$45.68
-
$161.23
-
$1,303.29
Equipment
-
-
-
-
-
-
-
Audio/Visual
-
-
-
-
-
-
-
Decorations
-
-
-
-
-
-
-
Other
-
-
-
-
-
-
-
Purchased Materials
-
-
-
-
-
-
-
Staffing
$324.24
-
-
-
-
-
$324.24
Outside Charges
$400.00
$17.00
$8.00
-
$68.00
-
$493.00
-
-
-
-
-
-
-
$5,357.03
$109.66
$204.89
-
$834.08
$12.27
$6,493.39
Food
Beverage
Liquor
Room Charge
Totals:
Per Person Cost Analysis
What This Report Does:
A Per-Person Costing Analysis lists the costs, charges, and profit margin for an event on a perperson (that is, per-guest) basis.
The Specifics:
¾ It shows the subtotals for food, beverages, equipment, purchased materials, outside
services, and so on, as well as any tax and gratuity charges and discounts. It also
shows the grand totals for the event.
Operations Reports
Page 44
EventMaster Sample Reports
Per Person Cost Analysis
Customer
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type:
Setup:
Location:
Mr. John Sullivan
50 Year Recognition Dinner
10/24/2006
5:00 pm to 9:30 pm
65
Dinner Service
Sit Down
Standard
Silver Ball Room
Category
Contract #:
Status:
Contact:
Phone:
Company:
Address:
04000331
Definite Contract
John (Jack) Sullivan
607-884-2800
East Point Yacht Club
788 Lake Boulevard
East Point Shores
Springfield, NY 18181
Cost
Price
Cost %
Margin
Food
Beverage
Liquor
Equipment
Audio/Visual
Decorations
Other
Purchased Materials
Staffing
Outside Charges
Room Charge
$17.43
$0.96
$8.03
$4.99
$6.15
-
$50.96
$3.78
$16.54
$4.99
$6.15
-
34.20%
25.40%
48.55%
0.00%
0.00%
0.00%
0.00%
0.00%
100.00%
100.00%
0.00%
$33.53
$2.82
$8.51
-
Per Person Subtotal:
$37.56
$82.42
45.57%
$44.86
Tax 1:
Tax 2:
Surcharge:
Gratuity:
Discount:
Per Person Grand Total:
$1.69
$3.15
$12.83
$(0.19)
$37.56
$99.90
37.60%
$62.34
Cost
Price
Cost %
Margin
$2,435.73
$5,357.03
45.47%
$2,921.30
37.51%
$4,057.66
Event Summary
Category
Event Subtotal:
Tax1:
Tax2:
Surcharge:
Gratuity:
Discount:
Event Grand Total
$109.66
$204.89
$834.08
$(12.27)
$2,435.73
$6,493.39
Total Cost Analysis
What This Report Does:
A Total Costing Analysis lists the costs, charges, and profit margin for an event. Use it to verify
cost percentages and to modify a pre-costed menu on the fly. Establish an acceptable pre-event
percentage for each revenue category.
The Specifics:
¾ It shows the subtotals for food, beverages, equipment, purchased materials, outside
services, and so on, as well as any tax and gratuity charges and discounts. It also
shows the per-person (that is, per-guest) subtotals.
¾ The Total Cost Analysis report can also be generated to include details on pricing,
cost, cost percentages, and margins of each menu item for the catered event.
Operations Reports
Page 46
EventMaster Sample Reports
Total Cost Analysis
Customer
Description:
Event Date:
Event Time:
Guests:
Event Type:
Service Type:
Setup:
Location:
Mr. John Sullivan
50 Year Recognition Dinner
10/24/2006
5:00 pm to 9:30 pm
65
Dinner Service
Sit Down
Standard
Silver Ball Room
Category
Contract #:
Status:
Contact:
Phone:
Company:
Address:
04000331
Definite Contract
John (Jack) Sullivan
607-884-2800
East Point Yacht Club
788 Lake Boulevard
East Point Shores
Springfield, NY 18181
Cost
Price
Cost %
Margin
Food
Beverage
Liquor
Equipment
Audio/Visual
Decorations
Other
Purchased Materials
Staffing
Outside Charges
Room Charge
$1,127.11
$62.43
$521.95
$324.24
$400.00
-
$3,312.50
$245.41
$1,074.88
$324.24
$400.00
-
34.03%
25.44%
48.56%
0.00%
0.00%
0.00%
0.00%
0.00%
100.00%
100.00%
0.00%
$2,185.39
$182.98
$552.93
-
Event Subtotal:
$2,435.73
$5,357.03
45.47%
$2,921.30
Tax1:
Tax2:
Surcharge:
Gratuity:
Discount:
Event Grand Total:
$109.66
$204.89
$834.08
$(12.27)
$2,435.73
$6,493.39
37.51%
$4,057.66
Cost
Price
Cost %
Margin
$37.56
$82.42
45.57%
$44.86
37.60%
$62.34
Per Person Summary
Category
Per Person Subtotal:
Tax 1:
Tax 2:
Surcharge:
Gratuity:
Discount:
Per Person Grand Total:
$1.69
$3.15
$12.83
$(0.19)
$37.56
$99.90
Operations Reports
Page 48
EventMaster Sample Reports
Culinary Reports
for EventMaster
EventMaster Sample Reports
Culinary Reports
Page 49
Item Requirements
What This Report Does:
Items Requirements reports serve as a shopping list, or vendor list, for the items needed to
prepare a particular event or group of events.
The Specifics:
¾ The Item Requirements reports can be generated in a number of variations. These
include grouping items by:
o Event Type;
o Item Category;
o Prep Location;
o Tax Category; or
o Vendor.
¾ Additional variations on the Item Requirements report include:
o 7-day Item Requirements, showing a day-by-day breakdown of items required
for a given week;
o Quantity On-hand Requirements, showing both how much of each item is
needed by also, if you track stock with the EventMasterPLUS system, how much
of that item is on-hand in your inventory, and how short you are of the item.
o Purchased Materials Required and Outside Services Required reports provide
information on purchased and outside services required for an event.
Culinary Reports
Page 50
EventMaster Sample Reports
Item Requirements with Item Costing
Code
Item Name
Quantity
Unit Cost
Total Cost
Portions
2.25
371.25
Clams
0.45
4.50
Appetizer
AP001
Chilled Fruit Cocktail
AP103
Clams Casino
AP104
BBQ Shish Kebab
165.00
10.00
3.00
Lbs
2.75
8.25
Category Cost:
384.00
Beverages
BV003
Soda, Juice, and Bottled Water
BV004
Hot Beverage Station
114.00
35.00
Each
0.75
85.50
Station
6.00
210.00
BV100
Coffee by the Pot
15.00
Pot
0.90
13.50
BV102
Decaf by the Pot
10.00
Pot
0.96
9.60
BV105
Tea Bags
Packages
1.85
12.95
BV106
Hot Water by the Pot
8.00
BV110
Assorted Fruit Juices
138.00
7.00
Pot
0.01
0.08
Mixed
1.25
172.50
Category Cost:
504.13
Dozen
1.43
130.85
Bread
BR001
Assorted Dinner Rolls and Butter
91.50
BR002
Crusty Dinner Rolls and Butter
44.50
Dozen
1.15
51.18
BR003
Knotted Dinner Rolls and Butter
15.00
Dozen
1.38
20.70
BR005
Snow Flake Rolls and Butter
3.00
Dozen
1.38
4.14
BR007
Multigrain Rolls and Butter
6.25
Dozen
1.65
10.31
Category Cost:
217.18
1.08
139.75
Breakfast / Lunch
BB011
Potatoes O'Brien
129.40
Lbs
BB030
Crisp Bacon
41.25
Lbs
0.89
36.71
BB031
Sausage Links
57.38
Lbs
1.25
71.73
BK001
Bacon & Mushroom Quiche
44.20
Quiche
1.50
66.30
BK006
Muffin, Banana Nut Bran
25.00
Dozen
2.65
66.25
BK014
Danish, Pecan
4.00
Dozen
2.41
9.64
Category Cost:
390.38
Condiments
CO001
Sugar Packs
300.00
Packs
0.02
6.00
CO002
CO003
Sweet & Low/Equal
60.00
Mixed
0.02
1.20
Creamers
30.50
Each
0.05
1.53
Category Cost:
8.73
38.00
Desserts
DS009
Brownies
100.00
Each
0.38
DS010
DS014
Assorted Cookies
16.00
Dozen
0.52
8.32
Raspberry Almond Cake
32.00
Cake
2.32
74.24
DS019
Three Berry Pie
Pie
1.85
16.65
DS107
Choc Velvet Truffle Mousse Cake
18.00
9.00
Cake
3.75
67.50
DS112
Miniature Pumpkin Tart
55.00
Portion
2.40
132.00
DS118
Choc French Cream Cheesecake
28.00
Cake
2.65
74.20
Category Cost:
410.91
Kitchen Order Tickets
What This Report Does:
A special slip sent to the food production staff to tell them that additional items are needed for
an event.
The Specifics:
¾ Typically, kitchen tickets are used in complex operations with multiple kitchens
servicing multiple simultaneous events.
¾ A kitchen ticket is formatted 40 columns across, and can be printed on a small registerstyle printer.
Culinary Reports
Page 52
EventMaster Sample Reports
Thursday, November 10, 2006
5:15 pm
Contract #: 04000131
Event:: Wedding Dinner Service
Location: Grand Ball Room
Contact: Beth Hogan
Account: 5821456
Payment Terms: CC
User ID: MJK
11/11/06
Qty
Item
40
40
3
4
20
5
4
125
125
20
4
5
5
189
115
54
20
215
150
2
5
24
17
7
215
2
3
2
Poached Red Snapper
Poached Red Snapper Filet
Assorted Dinner Rolls
Buttered Pasta Shells
Sauteed Pea Pods
Duchesse Potatoes
Fresh Fruit Salad
Chicken Marengo
Chicken Marengo - Breasts
Assorted Dinner Rolls
Cheese Tortellini
Duchesse Potatoes
Greens Salad w/Creamy Parm
Dessert Pkg
Chocolate French Cream Cak
Cheesecake w Raspberry Sau
Strawberry Cream Cake
Appetizers
Chilled Fruit Cocktail
Sweet and Sour Meatball
Mini Bacon Cheese Quiche
Vegetarian Entrees
Linguini w Pesto and Mush
Stuffed Shells Marinara
Deluxe Bev Package
Asst Fruit Juices
Soda, Juice, Bot Water
Coffee, Tea, Decaf Station
Price
$5,579.25
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$7,084.25
$0.00
$0.00
$0.00
$0.00
$0.00
$972.85
$0.00
$0.00
$0.00
$1,064.25
$0.00
$0.00
$0.00
$1,965.75
$0.00
$0.00
$493.75
$0.00
$0.00
$0.00
Service Charge
Taxes
Subtotal
$4.41
$1,139.58
$16,333.93
Gratuity
$ ________
Item Listing
What This Report Does:
This report provides a detail of the items your operation uses, as coded in the EventMaster
system.
The Specifics:
¾ The Item Listing report can be broken down or limited by Item Category or Code, and
can be sorted by PLU number.
¾ This report can also be generated in "landscape" format on your printer.
Culinary Reports
Page 54
EventMaster Sample Reports
Item Listing
Code
Name
PLU
Delivery Unit
Price
Cost
Cost%
Appetizer
AP104
BBQ Shish Kabob
90104
Lbs
$7.00
$2.75
39.29%
AP001
Chilled Fruit Cocktail
90001
Portions
$1.25
$0.26
22.40%
AP103
Clams Casino
90103
Clams
$1.95
$0.31
15.90%
AP002
Melon Wedge, Strawberry Garnish
90002
Melon
$4.00
$1.00
25.00%
AP107
Oysters Rockefeller
90107
Lbs
$22.00
$7.50
34.09%
AP106
Salmon Mousse
90106
Lbs
$20.00
$7.30
36.50%
SF032
Shrimp Cocktail Station
90032
Lbs
$32.95
$10.95
33.23
Number of Items:
9
Appetizer subtotal
BBQ, Summer
BQ004
Barbeque Beef Ribs
21004
Lbs
$9.00
$3.49
38.78%
BQ003
Barbecue Chicken
21003
Lbs
$7.00
$1.99
26.43%
BQ016
Brownies & Cookies
21016
Dozen
$4.50
$1.50
33.33%
BQ009
Cole Slaw
21009
Lbs
$7.50
$2.24
29.87%
BQ006
Green Salad
21006
Lbs
$3.50
$1.06
30.86%
BQ002
Grilled Hot Dogs
21002
Dozen
$9.00
$3.00
33.33%
BQ010
Potato Chips
21010
Lbs
$5.00
$1.44
28.80%
BQ007
Potato Salad
21007
Lbs
$3.25
$0.89
27.38%
BQ011
Relish and Condiment Assortment
21011
Lbs
$4.95
$1.50
30.30%
BQ013
Rolls
21013
Dozen
$6.00
$1.50
25.00%
BQ015
Watermelon Basket w Fruit
21015
Each
$20.00
$7.00
35.00%
Number of Items:
11
BBQ, Summer subtotal
Beverages
BV110
Assorted Fruit Juices
14110
Mixed
$24.00
$7.50
31.25%
BV100
Coffee by the Pot
14100
Pot
$2.25
$0.60
26.67%
BV103
Decaf by the Pot
14103
Pot
$4.50
$0.65
14.44%
BV004
Hot Beverage Station
14004
Station
$12.00
$6.00
50.00%
BV106
Hot Water by the Pot
14106
Pot
$1.00
$0.01
1.00%
BV112
Snapples, Assorted
14112
Mixed
$25.00
$8.50
34.00%
BV003
Soda, Juice, and Bottled Water
14003
Mixed
$18.00
$7.50
41.67%
BV105
Tea Bags
14105
Bags
$0.45
$0.10
22.22%
Number of Items:
8
Beverage subtotal
Bread
BR001
Assorted Dinner Rolls and Butter
07001
Dozen
$3.95
$1.25
31.65%
BR006
Bakery Fresh Rolls and Butter
07006
Dozen
$3.25
$0.96
29.54%
BR002
Crusty Rolls and Butter
07002
Dozen
$4.50
$1.43
31.78%
BR010
Dinner Rolls
07010
Dozen
$5.00
$0.72
14.40%
BR008
French Bread Sliced
07008
Loaf
$3.00
$1.00
33.33%
BR007
Garlic Toast
07007
Loaf
$4.25
$1.25
29.41%
BR011
Thomas English Muffin
07011
Dozen
$5.00
$1.50
30.00%
Item Sheet
What This Report Does:
The Item Sheet, or Item Listing, provides a list of the details coded in your EventMaster system
for particular items used to prepare events.
The Specifics:
¾ Use this report to find out how details about a given item are coded, or to create a hardcopy record of each item's details for your files.
Culinary Reports
Page 56
EventMaster Sample Reports
Item Listing
Salmon Mousse
Code:
AP106
Delivery Unit::
Lbs
Category:
Appetizer
Cost:
$7.30
Prep Location:
Pasta
Price:
$20.00
Vendor:
Atlas Grocery
Serving Unit:
2 Oz.
Tax Type:
Food
Servings Per Person:
1.00
Charge Method:
No charge
Servings / Delivery Unit:
8.00
PLU Number:
90109
Show When No Charge:
Yes
Alternate Inventory Code:
5
Allow Item to Scale:
Yes
Quantity on Hand:
0
Show Trailing Zero:
No
Rounding Preference:
None set
Image Path:
Extended Description:
Package or SuperPackage List
What This Report Does:
This report provides a detailed list of the packages or SuperPackages that your operation serves.
The Specifics:
¾ The Package or SuperPackage Listing report can be broken down or limited by Package
Category or Code.
¾ The listing can show Packages or SuperPackages in alphabetic order according to either
Package Code or Package Description text.
Culinary Reports
Page 58
EventMaster Sample Reports
Package Listing
Code
Name
Serves Tax Type
Charge
Method
Price
Cost
Per Person
$3.25
$1.21
Total Cost
Cost %
$5.04
$2.00
$8.40
$6.00
$7.50
22.40%
33.33%
36.84%
50.00%
41.67%
AM/PM Breaks
AM01P
Afternoon Break
# Code
Name
1.
2.
3.
4.
5.
Brownies
Assorted Cookies
Whole Fruit
Hot Beverage Station
Soda, Juice, & Bottled Water
DS009
DS010
FR002
BV004
BV003
AM02P
24 Food
Charge
Method
No charge
No charge
No charge
No charge
No charge
Coffee Refresh
18
4
24
1
1
Each
Dozen
Each
Station
Serving
25 Food
# Code
Name
Charge
Method
1.
2.
3.
4.
5.
6.
7.
Coffee by the Pot
Decaf by the Pot
Tea Bags
Hot Water by the Pot
Sugar Paks
Sweet and Low/Equal
Creamers
No charge
No charge
No charge
No charge
No charge
No charge
No charge
BV100
BV103
BV105
BV106
CO001
CO002
CO003
Quantity/Unit
Quantity/Unit
7
7
7
3
25
25
13
Pot
Pot
Bags
Pots
Paks
Mixed
Each
Unit
Price
$1.25
$1.50
$0.95
$12.00
$18.00
Unit
Cost
$0.28
$0.50
$0.35
$6.00
$7.50
Per Person
$0.95
$0.45
Unit
Price
Unit
Cost
Total Cost
Cost %
$2.25
$4.50
$0.45
$1.00
$0.06
$0.06
$0.14
$0.60
$0.65
$0.10
$0.01
$0.02
$0.02
$0.05
$4.20
$4.55
$0.70
$0.03
$0.50
$0.50
$0.65
26.67%
14.44%
22.22%
1.00%
33.33%
33.33%
35.71%
Appetizers
AP001P Appetizers
20 Food
# Code
Name
Charge
Method
1.
2.
3.
4.
5.
Chilled Fruit Cocktail
Clams Casino
BBQ Shish Kabob
Sweet and Sour Meatballs
Colossal Cocktail Shrimp
No charge
No charge
No charge
No charge
No charge
AP001
AP103
AP104
HR030
HR012
Quantity/Unit
15
10
3
1
1
Portions
Clams
Lbs
50 pcs
50 pcs
Per Person
$4.95
$1.45
Unit
Price
Unit
Cost
Total Cost
Cost %
$1.25
$1.95
$7.00
$13.95
$29.95
$0.28
$0.31
$2.75
$4.50
$8.95
$4.20
$3.10
$8.25
$4.50
$8.95
22.40%
15.90%
39.29%
32.26%
29.88%
Culinary Reports
Page 60
EventMaster Sample Reports
Accounting Reports
for EventMaster
EventMaster Sample Reports
Accounting Reports
Page 61
Daily Recap of Transactions
What This Report Does:
Use this report to focus in on a particular day's accounting transactions. See all payment
transactions within a user-defined date range, as well as subtotal, gratuity, service charge,
discount, and taxes.
Accounting Reports
Page 62
EventMaster Sample Reports
Daily Recap of All Transactions
Transaction
Date
Customer
Thursday, October 5, 2006
10/05/2006
Cayuga Planners
10/05/2006
Cayuga Planners
10/05/2006
Cayuga Planners
10/05/2006
Cayuga Planners
10/05/2006
LZW, Inc.
Event Group
Event Description
Transaction Description
Charges
Payments
Wedding
Wedding
Wedding
Wedding
Corporate
Wedding Dinner and Reception
Wedding Dinner and Reception
Wedding Dinner and Reception
Wedding Dinner and Reception
Training Conference
Subtotal for Invoice #27367
Gratuity applied to $2,327.45
Tax applied to $2,746.39
Payment, Check #11938, Room Deposit
Payment, Credit Card
$2,327.45
$418.94
$219.71
-
$200.00
$6,214,29
$2,966.10
$6,414.29
$1,824.62
$3,868.94
$1,000.00
-
Transaction Total:
$1,824.62
$4,868.94
Transaction Total:
$4,790.72
$11,283.23
Transaction Total:
Friday, October 6, 2006
10/06/2006
East Point Yacht Club
10/06/2006
OLE Events
10/06/2006
Springfield Univ.
Banquets
Meetings
Educational
Regatta Banquet
Training Session Luncheon
President's Reception
Payment, Check, Check #2972
Payment, Credit Card, Installment #2
Subtotal for Invoice #27372
Account Aging Report
What This Report Does:
This report lists customers with an open balance. Balance portions which are current or which
are 30, 60, or 90 days past due are listed.
The Specifics:
¾ This report may be generated for specific customers' balances, and can be organized
either by Customer, Account Code, Event Group, or Building.
¾ The report may be created that ages the account balances against a different date than
the current date.
¾ The report may be generated in "summary" form, which does not show event details.
Accounting Reports
Page 64
EventMaster Sample Reports
Aging by Customer
Event Date/
Invoice #/
Contact #
Description/
Company
115521
11/03/2006
Fall Fling Luncheon
GROSSE POINT
518651
Grosse Point Yacht Club
Account #/
Customer
GROSSE POINT
0 - 30
31 - 60
61 - 90
Over 90
Ledger Balance
-
$4,228.08
-
-
$4,228.08
$1,526.58
-
-
-
$1,526.58
$25,339.41
-
-
-
$25,339.41
$26,865.99
$4,228.08
-
-
$31,094.07
-
-
$6,285.43
-
$6,285.43
$17,992.43
-
-
-
$17,992.43
OLE EVENTS Subtotal:
$17,992.43
-
$6,285.43
-
$24,277.50
Total:
$44,858.44
$4,228.08
$6,285.43
-
$55,371.57
04000180
115521
11/09/2006
Old Timer's Night
GROSSE POINT
518659
Grosse Point Yacht Club
115521
11/19/2006
Thanksgiving Party
GROSSE POINT
518679
Grosse Point Yacht Club
04000182
04000195
GROSSE POINT Subtotal:
OLE EVENTS
193750
11/05/2006
Wedding Reception - Johnston
OLE EVENTS
511862
OLE Events
04000102
193750
11/19/2006
Wedding Reception - Abbott
OLE EVENTS
518483
OLE Events
04000120
A/R Card
What This Report Does:
The A/R Card gives you a hardcopy version of the current A/R Ledger for a particular event,
showing event details, customer information, and the record of transactions for the event.
The Specifics:
¾ The A/R Card may be printed either showing or not showing zero balance transactions.
Accounting Reports
Page 66
EventMaster Sample Reports
A/R Ledger Card
Event Information
Event:
Wedding Dinner and Reception
Event Date:
12/10/2006
Event Time:
5:00 pm
Contract #:
040009153
Account #:
22572
Guest Count:
125
Guarantee Count:
110
Booking Status:
Definite Contract
Customer Information
Customer:
Sensational Event Planning
Attention of:
Accounts Payable
Contact Name:
Ms. Linda Jones
Contact Phone:
212-555-3355
100 Lexington Avenue
3rd Floor
New York, NY 10016
Address:
Transactions
Charges
& Debits
Payments
& Credits
$500.00
Date
11/10/2006
Type
Pmt Cash
Description
Room Deposit
11/10/2006
Inv Sub
Subtotal for Inv #2039202
$4,787.38
$1,005.35
JJB
$347.56
JJB
11/10/2006
Inv Grat
Gratuity applied to $4,787.38
11/10/2006
Inv Tax
Tax applied to $5,792.73
11/23/2006
Pmt Cash
First installment
JJB
$1,000.00
Total Debits:
Initials
JJB
$6,140.29
Total Credits:
$1,500.00
Balance:
$4,640.29
TMA
Account Statement
What This Report Does:
Use the Account Statement to detail all of the client A/R transactions for a given period of time.
The Specifics:
¾ Statements can be organized by Customer, Contract Number, Account Number, and
Event Group.
¾ Statements can be generated that include or exclude zero balance events.
Accounting Reports
Page 68
EventMaster Sample Reports
Customer Statement
Ms. Linda Jones
Sensational Event Planning
100 Lexington Avenue
3rd Floor
New York, NY 10016
Date
11/10/2006
11/10/2006
11/10/2006
11/10/2006
11/23/2006
Description
Room Deposit check #2881
Wedding Dinner and Reception
Contract #: 04005621
Account #: 28512
Service Type: Sit-down
Gratuity applied to $4,787.38
Tax applied to $5,792.73
First installment paid check #2938
Please pay the remaining balance to:
World Class Catering
2231 Corporate Dr.
Farmington, MA 48336
Transaction Type
Pmt Cash
Inv Sub
Credit
$500.00
Debit
$4,787.38
Inv Grat
Inv Tax
Pmt Cash
$1,005.35
$347.56
$1,000.00
Total Credit:
$1,500.00
Total Debit:
$6,140.29
Balance:
$4,640.29
Invoice
What This Report Does:
Print the Invoice for a given event to submit to a client for payment.
The Specifics:
¾ Posting an new invoice for an event ledger allows you to print a hard copy to submit to
the client for payment.
¾ When generating the invoice, you may choose to include or skip "No-Charge" lines.
Accounting Reports
Page 70
EventMaster Sample Reports
World Class Catering
2231 Corporate Dr.
Farmington, MA 48336
CUSTOMER
Event Date
04005621
12/10/2006
Quantity
125
12
18
INVOICE #
10/17/2006
2055152
BILL TO
Ms. Linda Jones
Sensational Event Planning
100 Lexington Avenue
3rd Floor
New York
NY 10016
Contract #
DATE
Ms. Linda Jones
Sensational Event Planning
100 Lexington Avenue
3rd Floor
New York
NY 10016
Description
Wedding Full Service Dinner
Bar - Running Tab
Carafes of Red Wine
Carafes of White Wine
Outside Services
Rate
$26.50
$654.88
$14.00
$14.00
$400.00
Subtotal:
Tax:
Gratuity:
Amount
$3,312.50
$168.00
$252.00
-
$4,787.38
$347.56
$1,005.35
Invoice Listing
What This Report Does:
The Invoice Listing summarizes the Invoices in your A/R ledgers for events over a particular
range of dates.
The Specifics:
¾ The report may be organized by Customer Name, Contract Number, Invoice Date, or
Event Date.
Accounting Reports
Page 72
EventMaster Sample Reports
Invoice Number Listing
Invoice #
Contract #
GROSSE POINT
518651
04000180
518659
04000182
518679
04000195
Grosse Point Subtotals:
OLE EVENTS
511862
04000102
Customer/
Event Description
Grosse Point
Fall Fling Luncheon
Grosse Point
Planning Session for "Old Timers' R
Grosse Point
Holiday Party
# Invoices:
3
OLE Events Subtotals:
OLE Events
Wedding Reception - Johnston
OLE Events
Wedding Reception - Abbott
# Invoices:
Totals:
# Invoices:
518483
04000120
Invoice Date
Invoice Amount
11/06/2006
$4,228.08
12/12/2006
$1,526.58
12/15/2006
$25,339.41
Invoice Amount:
$31,094.07
10/12/2006
$6,285.43
12/03/2006
$17,992.43
3
Invoice Amount:
$24,277.86
5
Invoice Amount:
$55,371.57
Scheduled Payments Listing
What This Report Does:
The Scheduled Payments listing provides details on events for which payment schedules have
been set up in the EventMaster A/R Ledger.
Accounting Reports
Page 74
EventMaster Sample Reports
Payment Schedule Listing
WILLOWEMOC BOY SCOUT COUNCIL
RGH
11/04/2006
Fall Council Awards Dinner
Jim Williams
607-555-4682
Description
Due Date
Payment Amount
Amount Due
Room Deposit
9/30/2006
$500.00
$500.00
Installment #1
10/20/2006
$1,253.92
$1,253.92
Installment #2
11/15/2006
$1,253.92
$1,253.92
Total Due:
$3,007.84
GROSSE POINT
MGJ
12/16/2006
Holiday Party
Jack Sullivan
607-255-7931
Description
Due Date
Payment Amount
Amount Due
Payment 1 of 4
9/15/2006
$6,334.85
$0.00
Payment 2 of 4
10/15/2006
$6,334.85
$6,334.85
Payment 3 of 4
11/15/2006
$6,334.85
$6,334.85
Payment 4 of 4
12/15/2006
$6,334.86
$6,334.86
Total Due:
$25,339.41
Scheduled Payments Letter
What This Report Does:
Print out the Scheduled Payments Letter to submit to a client as a summary of the scheduled
payments that have been arranged.
The Specifics:
¾ The letter includes boiler-plate text that you can set up in the EventMaster system,
standardizing your salutation, the body of the letter, and the closing.
Accounting Reports
Page 76
EventMaster Sample Reports
2 September 2006
Mr. Jack Sullivan
Grosse Point Yacht Club
9283 Shoreline Road
Ithaca, NY 14853
Dear Mr. Sullivan:
We're very pleased that you have chosen World Class Catering to host Grosse Point Yacht Club's annual Holiday Party
again this year. Please review the summary of scheduled payments and due dates for this event which I've prepared per our
phone conversation last week.
Description
Due Date
Payment Amount
Amount Due
Payment 1 of 4
9/15/2006
$6,334.85
$0.00
Payment 2 of 4
10/15/2006
$6,334.85
$6,334.85
Payment 3 of 4
11/15/2006
$6,334.85
$6,334.85
Payment 4 of 4
12/15/2006
$6,334.86
$6,334.86
Total Due:
$25,339.41
If you have any questions or concerns, please do not hesitate to call.
Once again, thank you for the opportunity to serve you again at this event.
Sincerely,
World Class Catering
Sally Jones
Event Coordinator
Deposit Due Report
What This Report Does:
This report provides a list of those customers from whom deposits are due.
The Specifics:
¾ The report can be generated in "summary form," showing customer names and ledger
balances without giving the event details.
Accounting Reports
Page 78
EventMaster Sample Reports
Deposits Due Listing
Deposit
Event:
Wedding Reception
Booking Status:
Definite Contract
Due Date
%
Ledger Credits:
$0.00
Deposit #1
10/02/2006
25.00%
$628.07
Contact Person:
Jessie Silliman
Deposit #2
10/16/2006
25.00%
$628.07
Contact Phone:
607-255-4862
Final Balance
11/01/2006
Amount
$1,256.11
$2,512.25
Accounting Reports
Page 80
EventMaster Sample Reports
Dashboard Reports
for EventMaster
EventMaster Sample Reports
Dashboard Reports
Page 81
Sales Totals
What This Report Does:
A car's dashboard gauges give you immediate information about the most crucial aspects of
your car's operation.
Similarly, the EventMaster dashboard gives you immediate, key information about your daily
sales. Check it as often as you wish – the data are updated continuously. Change the settings to
analyze the data differently – the results are displayed instantaneously.
The Specifics:
¾ You can display dashboard totals for the daily number of events, number of guests,
parking totals, and gross sales.
¾ Breakdown the dashboard total reports by Event Type, by Service Type, by Customer
Type, by Setup Type (or Room Setup type), and by Source.
Dashboard Reports
Page 82
EventMaster Sample Reports
Dashboard Totals by Event Type
Breakfast Buffet
Conference
Dance
Dinner Service
Luncheon Service
Meeting
Reception Dinner
Unclassified
Work Shop
Grand Total
Event Count
Guest Count
Gross Sale
2
1
1
1
1
1
1
2
1
115
137
80
225
25
50
185
91
45
$2,342.24
$160.09
$1,372.68
$305.97
$3,759.68
-
11
953
$7,940.66
Dashboard Totals by Customer Type
Admin/Univ Dep.
Civic/Non-Profit
Corporate
Grand Total
Event Count
Guest Count
Gross Sale
2
3
6
235
175
582
$3,759.68
$4,180.98
11
992
$7,940.66
Dashboard Totals by Service Type
Buffet Style
Home Style
Sit Down
Event Count
Guest Count
Gross Sale
7
2
2
438
250
265
$2,502.33
$305.97
$5,132.36
11
953
$7,940.66
Sales Analysis
What This Report Does:
Decision Support displays data from events in the EventMaster database in Microsoft Excel®
spreadsheet. This lets you display and work with your financial data on an Excel spreadsheet.
You can utilize pivot table wizards and other Excel tools to graph and analyze your data any
way you want.
The Specifics:
¾ Examples of the kinds of data you can instantly retrieve into Excel include: Sales
Analyses, Revenue Breakdowns, Invoice Summaries, Hourly Sales Breakdowns, Daily
Menu Item Requirements, and A/R Transaction Summaries.
Dashboard Reports
Page 86
EventMaster Sample Reports
Decision Support - Sales Subtotals by Time and Day of Week
What This Report Does:
Decision Support displays data from events in the EventMaster database in Microsoft Excel®
spreadsheet. This lets you display and work with your financial data on an Excel spreadsheet.
You can utilize pivot table wizards and other Excel tools to graph and analyze your data any
way you want.
The Specifics:
¾ Examples of the kinds of data you can instantly retrieve into Excel include: Sales
Analyses, Revenue Breakdowns, Invoice Summaries, Hourly Sales Breakdowns, Daily
Menu Item Requirements, and A/R Transaction Summaries.
Dashboard Reports
Page 88
EventMaster Sample Reports
Dashboard Reports
Page 90
EventMaster Sample Reports
Room Viewer Reports
for EventMaster
CaterMate EventMaster
Accounting Reports
Page 91
Room Layout (Room Viewer)
What This Report Does:
EventMaster seamlessly integrates with Room Viewer to help you plan every little detail of
events.
¾ Use this report to help you design your event room easily. Place tables and chairs,
automatically selected by room setup type, where you want them.
Accounting Reports
Page 92
CaterMate EventMaster
Client: Ms. Linda Smith
Location: World Class Catering
Room: Front Dining Room
Event Name: Wedding Dinner and Reception
Date: Saturday, December 9, 2006
Time: Starting at 5:00 pm and Ending at 9:00 pm
Prepared by: MFG
Inventory List - English (Room Viewer)
What This Report Does:
Create detailed event inventory lists for your events.
Comprehensive inventory lists include details such as event details, venue specifications, and
details on tables, chairs, dance floor areas, stages, and other items required for the event.
Accounting Reports
Page 94
CaterMate EventMaster
Event Layout Inventory
12/09/06
Client Name/BEO......:
Event Location.......:
Event Name...........:
Event Date...........:
Event Time...........:
Ms. Linda Smith
World Class Catering
Wedding Dinner and Reception
Saturday, December 9, 2006
Starting At 5:00 pm and Ending at 9:00 pm
Room Name: Front Dining Room
L (ft)
Dimensions: 105.0
W
71.0
H
12.0
Aisle size (in feet):
Center: 0.0
Side: 4.9
Wing: 0.0
Front: 8.0 *
Rear: 44.4
Front Wall: 0.0 **
Horizontal: 0.0
Tables:
Total Number of Round 60"............: 12
Total Number of Half Round...........: 1
Total Number of 8' x 30".............: 2
Chairs:
Total Standard 18"x18"...............: 128
Staging:
Riser Size: Riser 4'x8' Number of Segments.: 4
Dance Floor:
Total 4' x 4' (P) pieces.............: 25
Miscellaneous:
Piano - Grand total..................: 1
Plant/Tree total.....................: 4
--------------------------------------------------------------------------* Distance from Riser to the 1st Row
** Distance from Front Wall to Screen/Riser - If Required
Inventory List - Spanish (Room Viewer)
What This Report Does:
Generate that same detailed inventory list sheet — in Spanish.
This report provides convenience in bilingual areas, and helps ensure that every detail of your
event is covered
As with the English version of the Inventory List, this report includes details such as event
details, venue specifications, and details on tables, chairs, dance floor areas, stages, and other
items required for the event.
Accounting Reports
Page 96
CaterMate EventMaster
Informacion General Del Evento
12/09/06
Nombre Del Cliente/B.E.O.
(Orden del Banquete #).....:
Hotel/Lugar del Evento.....:
Nombre del Evento..........:
Dia del Evento.............:
Hora del Evento............:
Ms. Linda Smith
World Class Catering
Wedding Dinner and Reception
Saturday, December 9, 2006
Starting At 5:00 pm and Ending at 9:00 pm
Nombre del Cuarto: Front Dining Room
Medidas de las Passillos (en pies):
Centro: 0.0
Lados: 4.9
Las Secciones de la Orilla: 0.0
L (ft)
Dimensiones: 105.0
W
71.0
H
12.0
Frente: 8.0 *
Atras: 44.4
Distancia de la Pared de Enfrente: 0.0 **
Pasillo Horizontal: 0.0
Mesas:
Cantidad Total de Mesas Redondas de 60"..................: 12
Cantidad Total de Mesa Media Luna........................: 1
Cantidad Total de Mesas de 8'x30"........................: 2
Sillas:
Cantidad Total de Sillas de 18"x18"......................: 128
Plataforma:
Medida de Plataforma: Plataforma 4'x8' Cantidad de Plataformas: 4
Pista de Baile:
Cantidad Total de Pista de Baile Pedazo 4' x 4' pedazos..: 25
Objectos Adicionales:
Cantidad Total de Piano Grande...........................: 1
Cantidad Total de Planta.................................: 4
--------------------------------------------------------------------------* Distancia del Riser a la Primera Fila
** Distancia de la Pared de Enfrente a la Pantalla
Catering Shapes (Room Viewer)
What This Report Does:
Use the graphical table buffet displays to instruct your staff how the tables should look when
set up. Design and re-design the buffet layout electronically!
Accounting Reports
Page 98
CaterMate EventMaster
Client: Sample Client
Location: Sample Venue
Room:
Event Name: Buffet Serving Line Setup
Date: Monday, October 2, 2006
Time: 6:00 pm - 8:00 pm
Prepared by: MFG
Catering Tabletop (Room Viewer)
What This Report Does:
As with the Catering Shapes schematic, use the graphical place setting displays to show staff
how the sit-down service should be arranged, or to update them on special needs for particular
events. Design and re-design the table layout electronically!
Accounting Reports
Page 100
CaterMate EventMaster
Client: Ms. Linda Smith
Location: World Class Catering
Room: Front Dining Room
Event Name: Wedding Dinner and Reception
Date: Saturday, December 9, 2006
Time: Starting at 5:00 pm and Ending at 9:00 pm
Prepared by: MFG
Accounting Reports
Page 102
CaterMate EventMaster