You have been contracted to coordinate the catering for a high end international hotel client, including a reception and dinner at an off premise, non hotel affiliated venue.The 80 guests are the C-Suite Executives from the company's various worldwide properties and they expect to be wined and dined extravagantly.Guests are scheduled to arrive at 5:30pm and the event will end at 11pm.

• Pre-dinner reception with passed appetizers
• Extravagant 3 course dinner menu
• Full bar with drink specials
• Upscale, formal service style
• Entertainment and dancing after dinner with self serve stations of light finger foods
• Off-premise catering

1) Outline and describe the food and beverage services you would employ for the following events, including the menu(s) and the service style selected.

2) Explain the logistical requirements associated with the food and beverage service and how these will be incorporated into your overall event plan.