Part #3 - Create BEO's for The Floriada hotel (https://www.thefloridahotelorlando.com/meet) and conference center with the following functions:

Include all relevant details including pricing.I will not check the pricing against your

menus, but it does need to seem reasonable. Within the group, one of the VIP guests is allergic to peanuts and one of the meeting planners is vegetarian. Create BEO's for the listed functions only.

Day 1 - Welcome Reception 6:00pm - 9:00pm

• Beverages: bar with a variety of drinks including one specialty cocktail
• Food: Passed food items and some stationary food items on a share table, 6:00pm to 8:00pm, include dietary restrictions
• Set up details including dcor, a/v, any other special notes
• Price out the total cost of passed food items by the dozen. Add some stationary food to compliment the passed hors d'ouevres (this will be priced per person)
• A welcome speech will be addressed from the president of the company at 7:00pm for approximately 10 minutes (hint: add some details and a/v)

Day2 - Deluxe Continental Breakfast Buffet 8:00am to 9:00am

• Set in foyer outside of function room where plenary session takes place
• Food: deluxe continental breakfast
• Beverages: variety of drinks
• Set up details: for food and beverage set up and some cruiser tables in the foyer, guests will help themselves to buffet and then eat in the ballroom at their tables

Day2 - Plenary Session 9:00am - 12:00pm

• Set up: classroom half rounds, A/V for presentation with a podium with wireless microphone, sound system, screens x 3, and projector, 2 x easels at entrance of room for signage

Day3 - Guest Speaker 9:00am - 11:45am

• Set up: theatre style, A/V for presentation with a podium with wireless microphone, sound system, screens x 3, and projector

Morning Energy Break - include break on sames BEO with Guest Speaker

• Set up: in the foyer adjacent to the function room
• Food: a variety of morning energy inspired snacks
• Beverages: variety of refreshments

Day3 - Celebration Final night 6:00pm - 12:00am

• Each component could be presented on one BEO in sections
• Cocktail Reception 6:00pm to 7:00pm
  • Set up: in a foyer adjacent to the ballroom or an outside garden location close to the ballroom
  • Food: Passed canapes and hors d'ouevres - calculate how much food based on the cost per dozen at $35 per dozen
  • Beverages: 2 x host bars available serving a variety of alcohol and non-alcoholic beverages
• Plated 4 Course Dinner 7:00pm to 9:30pm
  • Set up: rounds of 8 or 10 in the ballroom, dietary restrictions
  • Dcor: centrepieces, linens (napkins and table clothes), menu cards, anything else you may want to add to enhance the look of the space
  • Menu: 4 courses
  • Beverages: suggested wine pairings with each course - use knowledge from your beverage courses
• Entertainment until midnight
  • Set up: note the requirements of the set up including any A/V, have the entertainment take place in the same room as dinner, and allow space to transform room
  • Create floor plan for the dinner and entertainment and include a legend and a title.
  • Handwritten floor plans will not be accepted.