The following exercise will provide an insight of the job task performed by various departments within the Catering department. You will be require to plan, calculate and determine the staffing level, schedule of staff, supplies to make this function a success. Attached is the Banquet Event Order. First Role Banquet Beverage Manager Set-up information 1. Banquet Bartender (1 bar for every 75 guests) at $15.00 per hour Set up time for each bar is one hour. 2. 3. Basic liquor requirement for each bar. a. Rye, Scotch, Gin, Vodka, White Rum, Dark Rum, Dry and Sweet Vermouth (1 bottle of each). Additional for back-up b. 30 local beer and 12 imported beer c. 5 bottles of Local white wine and 2 bottle of local Red d. Orange, Clamato, Tomato and Cranberry Juice Average Consumption per guest Reception prior to Dinner - 2 drink per person Dinner Wine - Half a bottle per person. Wine ratio White 60% and Red 40% Drink consumption during the dance - 3 and a half drink From the above information, please determine the following 1. Number of bartender require and their shift? 2. Amount of liquor, beer and wine require for this function? 3. What is the Potential Beverage Revenue for this function? 4. What is the Labour cost and cost % for this function?