Gourmet cuisine production february 13 th to february 27 th 2010
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Gourmet Cuisine Production February 13 th to February 27 th , 2010. Hamish Macfie , President, Gourmet Cuisine. GAME SCHEDULE. CTV SCHEDULE. MEALS SERVED. Meals per day Based on each area IIHF (International Ice Hockey Federation) = 250 HC (Hockey Canada) Family Zone = 300

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Gourmet cuisine production february 13 th to february 27 th 2010

Gourmet Cuisine Production

February 13th to February 27th, 2010

Hamish Macfie,

President, Gourmet Cuisine




Meals served
MEALS SERVED

  • Meals per day

    Based on each area

    • IIHF (International Ice Hockey Federation) = 250

    • HC (Hockey Canada) Family Zone = 300

    • HC VIP = 400

    • MCHH (Molson Canada Hockey House) = 2,000

  • Total Meals per day = 3,000

    Some guests may eat twice = 3,500

  • Total Meals over duration = 60,000






  • Iihf hc vip buffet menus
    IIHF & HC VIP BUFFET MENUS


    Iihf hc vip buffet menus1
    IIHF & HC VIP BUFFET MENUS





    Mvp square dinner
    MVP SQUARE (DINNER)


    Mvp square dinner1
    MVP SQUARE (DINNER)


    Mvp square lunch
    MVP SQUARE (LUNCH)



    Entertainment
    ENTERTAINMENT

    • Evenings to go with games:

      • Cirque du Soleil

      • Black Eyed Peas

      • Nightly DJ

      • Others - TBD


    British columbia institute of technology bcit
    BRITISH COLUMBIA INSTITUTE OF TECHNOLOGY (BCIT)

    • Production Kitchen

    • Main Storage

      • All food products

      • Rentals

      • Liquor, Wine & Beer (LWB)

      • Paper & Plastic (P&P)

    • Shipped daily at 2:00am


    Staffing
    STAFFING

    • Total staff needed = 200 approximately

      • Number of staff per day = 50

    • Where will they come from?

    • Ontario Staff:

      • Accommodations

      • Flights

    • Majority from out West

    • Challenge  finding experienced wait staff and bartenders


    Who s involved
    WHO’S INVOLVED

    PROJECT DIRECTOR

    Hamish Macfie

    DIRECTOR OF LOCAL SUPPORT SERVICES

    Gordon Barber

    EXECUTIVE CHEF

    Caesar Guinto

    SHIPPING & RECEIVING

    Robert Morelli

    Daniel Peak

    Rodney Meynert

    BCIT SHIPPING & RECEIVING

    Chris Koroneos

    Wolfgang Puck

    FOOD SERVICES DIRECTOR

    Kelly Dooley

    GENERAL MANAGER

    Lew Sprague

    HUMAN RESOURCES DIRECTOR

    Brad Ghering

    Susan Cox

    Rod Smith

    Angela Dufour

    Ivana Drazic



    Thank you
    THANKYOU


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