- Rooms plans
- Rooms hire charges
- Equipment charges
- DJ & music
- Menu choice and wine lists
Access
By car - from Central London. Take the A23 to Theamsmead and then follow the sign to Watersmead. From the A23 to Dartford/Woolich and follow the main road through Theamsmead and then follow signs to Watersmead.
By train - there are direct train services from London Bridge and Victoria station to Theamsmead and Watersmead station (15min). The hotel is a short taxi ride from either station.
To produce a Booking System for Functions and Conferences, Basic Rules of Menu Planning and Basic Principles of Producing a Wine List
The Seaview Hotel is one of the elegant Victorian properties situated in Watersmead. It has 107 rooms, a dining room, coffee lounge, bar, a good range of recreational facilities and rooms for conference, private functions and banqueting.
Issue/Purpose
Management has been concerned about the bookings for the rooms, which has caused some problems in the form of double bookings, and guests not receiving the requirements they originally requested. In order to utilise and promote more of the conference and banqueting suite, my proposal will be based on a block booking system.
Desired Outcome
To improve profits and utilise the hotel’s resources to it’s full potential. It will be advisable to
Proposal
To widely advertise our under utilised function rooms to be used for private functions. I suggest using some of the national press, local papers, The Good Hotel Guide, the hotel and catering magazines and the distribution of fliers. I will present a cost analysis of the marketing strategy of all the above. I have attached to this proposal, packages for special events to attract customers all year round to liven up our quiet periods.
Booking Procedures
After discussing your requirements and date, all you have to do is place a provisional booking with us and we will hold your reservation for 14 days. To secure your booking, simply send us a deposit of £ 300.00, only refundable after 15 days in writing and confirmation during the reservation period. We will reply, confirming details of your booking and deposit paid.
Deposit
Please note that bookings, for which we have not received the deposit within the 14-day provisional booking period, cannot be held.
Advance
For bookings made more than months in advance, the prices offered at the time of the original booking may be subject to change. Three months before the reception date firm prices and menu and wine list availability will be confirmed to you and the menu agreed. All prices are inclusive of the current rate of V.A.T. One month before the reception date, full payment of the bill is payable (based on the expected numbers) and final details agreed.
Day of Function
7 days before your function, we will need to know the final number of guests attending. If this varies from the estimate one month before then, the following will apply.
Note:
If the numbers are higher, we will invoice you for the extra number of guests.
If the numbers are lower, we will refund you in accordance with the booking conditions shown below.
If the number of guests on the day is lower than the minimum agreed, we reserve the right to make a charge of £10.00 for each person short of the minimum number.
Cancellation
If you have to cancel your function, the Seaview retains the amount shown below:
£100.00 deposit non-refundable
30% of the Performa invoice if Seaview is given less than four months notice and more than two months notice
However, if you rebook the function within a month of the same terms, we may be able to waive any cancellation charges.
Booking Conditions
When the restaurant is booked for a function, we require a minimum of 70 guest and a room hire charge of £300.00.
Brief report: on wine list with the Menu.
I choose these menus to go with the wine lists because most people would like to choose a red wine to drink when eating red meat while others will prefer to drink white wines with fish or medium white wines with pork or veal.
Roast chicken and turkey goes with light wines or medium rose wines (Beayolaios).
A cold chicken & turkey will go with light white wines or dry rose (côtes de Rhone white or côtes de Province white). The crame (duck hare) or cheese goes with full-bodied red wines or dry red wines (Burgundies, claret, Chranti Bordeaux red, & hermitage red).
The deserts go with sweet white wines or sparkling wines (sauternes or Champagne)
In some cases many customers preferred occasionally to drink sweet white wine with lamb for quick digesting. They should never be made to think that their choice is wrong in anyway. In other way we need to give help and advice when requested. Some fortified wines are best drunk as appetites, which is usually consumed before the meal to stimulate the appetites.
The wines need to be served at the correct temperatures to bring the full flavour and bouget.
- Dry white wines and Rose wines should be between 7-12°c(43-54°f)
- Semi-sweet white wines, champagne and sparkling wines should be between 7-10°c (45-50°f) as the sparkling red wines are usually served chilled.
- Red wines room temperature 18°c (65°f) but some customers prefer light red wine to be served slightly colder at approximately 10-12°c (50-54°f)
Contents
Page
The Warmest Welcome in town. 1
The Hotel. 2
To Produce a Booking system for functions and Conferences,
Basic rules of menu planning and basic principles of
Producing a wine list. 3
Booking procedures 4-5
Brief reports of wine lists 6
