FOOD & BERVERAGE SERVICE OPPERATIONS PLAN

Lori Brick – Coordinator, Participant & Support Services

Outline

Section 1: Introduction and overview of food and beverage service functions

A. Purpose

B. Goals and objective

C. Overview of services and responsibilities

D. Legacy

Section 2: Schedules and timelines

A. Pre-game schedule for village venues

1. F&B meetings

2. F&B leaders for village venues

3. Nutritional Development

4. Village venue F&B Manual

5. Village Venue Meal tickets

B. Pre-games schedule for box lunch program

1. Box lunch procurement schedule

2. Box lunch program volunteer meeting and obligations

3. Competition venue food service manual

4. Emergency meal plan

C. Pre-games schedule for ice, coffee, cold beverage and light refreshment support

1. Ice

2. Coffee

3. Coke products

4. Milk and Juice

5. Light refreshments and lounge areas

6. Order form for F&B needs

D. Games time schedule dining halls

1. Food service start dates

2. Departure dates

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3. Early arrivals

4. Hours of food service

5. Food service end dates

E. Games time schedule for box lunches and lounge areas

1. Start date

2. Number of meals

3. Supply of F&B at each lounge

4. End date

Section 3: Special Concerns and Considerations

A. Dietary and cultural restrictions

B. Ill or injured athletes

Section 4: Functional area management of staff and Volunteers

A. Food and beverage organizational chart

B. Food and beverage functional volunteer job descriptions

C. Games time functional areas

Section 5: Food and beverage policies and procedures

A. Food service policies and procedures for dining halls

B. F&B policies and procedures for competition and non-competition venues

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SECTION 1: INTRODUCTION AND OVERVIEW OF FOOD AND BEVERAGE SERVICE FUNCTIONS

A. PurposeAn essential element of the 2009 Special Olympics World Winter Games is to identify and procure sufficient quantities of food and food service related items to supply all Delegates, Participants, eligible volunteers and staff with optimal nutritional support for healthy adults competing outdoors in a cold weather climate. It is the purpose of the food and beverage (F&B) to provide a variety of meal and snacks that fill these nutritional requirements and to take into consideration any special dietary and/or cultural considerations/restrictions and also to work within budget guidelines.

The Food and Beverage Department is a very essential department and the coordinator must be on staff prior to pre-games. Coordination of food service includes determining the focus of the food service for the Games. The F&B coordinator could be instrumental in deciding on the focus of purchased food, contract services for catering and general food service supplies, coordination of in-kind donations and securing the locations for all food services. Food and Beverage should be included in the development sponsor relations, particularly with national sponsors such as Coca-Cola. Establishing the relationship early in the planning process will be beneficial to the GOP.

A Games menu plan will be developed by a team of food service professionals. The team includes people from the Food Service Community in and around the Boise area. The menu will be prepared and reviewed by this committee prior to acceptance and approval by the GOC. The meal plan was based on the caloric consumption of healthy adults competing in cold weather climates. Cost is secondary to the content of the menu. The meal plan needs to be primarily based on a standard American diet with some considerations given for cultural sensitivities. During the games the delegates will be housed in seventy separate hotels, which make providing cultural dining choices for all delegates very difficult. In addition to the planned menu for meals, nutritional snacks will be provided at the Delegation Welcome Center (DWC), athlete lounges at each completion and non-competition venues, and opening and closing ceremonies. Snacks provided may include options such as fresh fruit, granola bars, power bars, string cheese, yogurt, crackers and juice.

B. Goals and Objectives1. Goals

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A. To provide optimal nutritional support to the participants, volunteers, and staff of the 2009 Special Olympics World Winter Games Idaho.

The menus are developed to provide nutritional support and need to be well within the guidelines of healthy meals for an active adult in a cold weather climate.

B. To develop a menu that is representative of the American dining experience and offers a variety of foods that will appeal to a large number of participants while making allowances for dietary and cultural considerations and restrictions.

C. To leave a legacy of nutritional standards for healthy adults competing outdoors in a cold weather climate that can be utilized by future Special Olympics World Winter Games.

It is an ongoing challenge to provide nutritional standards for these athletes. There are varying levels of completion, athletic caloric consumption and nutritional needs. The GOC recommends the Special Olympic coaches take an active role in monitoring the nutrition of the athletes and that delegates be encouraged to share more information regarding indigenous food requirements during the planning process.

D. To ensure that the dining experience of all participants is a positive and memorable component of their overall 2009 Special Olympics World Winter Games experience.

2. ObjectivesA. To work with Food Service Representatives to devise an appealing breakfast,

lunch and dinner menu that is uniform at all dining halls and hotels. Food and Beverage could offer more ethnic meals choices in a setting

where there is buffet style dining. The 2009 GOC will operate 5 dining halls, 7 athlete lounges and have sixty plus hotels providing breakfasts to delegates. The goal is to provide consistent meals at each eating facility.

B. To create a Box Lunch Program that will cater to the nutritional needs of participants at their competition venues and non-competition venues.

Box lunches are aimed to include a sandwich, chips, desert, fruit, and drink. Lunches will be served in a timely manner and will be adequate in caloric content and nutritional value. The 2009 GOC will work to develop a formula for the meal types.

C. To procure and supply water, beverages and ice in order to address hydration needs of participants at hotels, competition and non-competition venues.

Coca-Cola will donate products to the Games including Sprite, Coke, Diet Coke, Dasani water and juice.

D. To supply all lounge areas with beverages, light refreshments and sponsor products as mandated by that functional area lounge.

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The focus on Athlete Lounges should be placed on nutritional choices. The 2009 GOC will be able to obtain juice products for Coca-Cola which is considered to be more appropriate than sodas. The Athlete Lounge area should plan for a rush at lunch hours and should plan for adequate volunteer support to assist with traffic flow and meal distribution. Family Lounge/Guest Lounge areas need to be included in the overall plan for refreshments and beverages. All lounge areas are a prime location for sponsor support, however, it is recommended that lounge service remain consistent in order to maintain attendance evenly throughout the venues. Volunteer lounges will be stocked continuously and staffed at all time as that area is an area where meals and snacks are distributed from venue opening to closing. All lounge areas should be stocked with reading material, comfortable seating and should be planned conveniently near wash stations and restrooms. Guests and Family areas should plan for guest books. There should be consistent presentation of products and decorating in each of the lounge areas, consistent presentation brings the Games together visually.

E. Develop a Food and Beverage volunteer program that provides a meaningful and positive experience for the Food and Beverage department volunteers.

It is recommended that the title of the food service volunteers be changed in order to assist with the recruitment of volunteers. In the past it has been shown that volunteers are hesitant to sign-up for F&B because they think they are required to prepare and serve food.

Language volunteers should also be placed in dining halls and athlete lounges as translations may be needed.

3. Overview of Services and ResponsibilitiesA. The F&B Department will provide food and beverage support to Athletes,

coaches, officials and qualified volunteers. All food service provided to athletes will be reviewed by a team of nutritionists and will meet guidelines specified by the same team. Guidelines will be based on the nutritional needs of healthy adults competing in outdoor activities in a winter climate. Nutritional support provided will include breakfast, lunch, and dinner and will also include healthy snacks available between meals.

Food and Beverage will provide Athletes and Officials with breakfasts at their hotels. Attention needs to be given to the arrival time and the departure time of athletes and officials as the meal counts will be affected by that number. The 2009 GOC will monitor the meals counts to maximize savings by adjusting the counts for the arrivals and departures.

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Food and Beverage will provide athletes and officials with a box lunch at competition venues.

Food and beverage will supply a hot meal at each of the dining halls each day in addition to the box lunches.

B. If an Athlete, official, or coach is not competing/participating at his/her competition venue, box lunch service will be available to them at an auxiliary dining hall.

An Auxiliary Dining Hall needs to be established to support lunch service for Athletes not competing. Coaches are asked to provide the numbers of athletes requesting lunches for the following day by 6 in the evening prior. It is recommended that the procedure for this service is included in the coaches manual, HOD manual, verbally discussed in the first coaches meeting and discussed again in the Advance Delegation week.

Dinner will be provided for Athletes, coaches and officials at their dining hall.

A late dinner service should be considered in case games run late. A possibility for a late dinner can include a box lunch.

C. Volunteers working at least 6 hours will be provided a meal. The 2009 GOC will need to capture the shift information for the

volunteers more than 60 days out from the Games. Having number of eligible volunteers is imperative to working with the food service vendors to secure the best pricing on food.

Budget for feeding the volunteers is to be determined as to if the money is coming out of F&B or Volunteer Services.

D. The Food and Beverage Department will also be responsible for supplying light refreshments and beverages to all other lounge areas.

The 2009 GOC will organize the lounge areas so that F&B has the responsibility of staffing the lounges, ordering the product for the lounges and set-up and clean-up of lounges. The F&B department will work with logistics to supply the lounges based on daily ordering of the lounge staff. The system is very simple, it is planned to organize product distribution to lounges and to prevent over-supply or short supply of product in lounges.

The F&B department will provide nutritional and beverage support for Athletes, coaches and volunteers during opening and closing ceremonies. Consideration should be given to the amount of time between Athlete dining and the end of the ceremonies. If dining takes place early Opening and Closing nights, nutritional support needs to be provided.

During opening and closing ceremonies bottles of water will be placed under each chair of the athletes.

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4. LegacyA. It is the goal of the Food and beverage department to leave a legacy

providing outstanding nutritional support to the participants of the 2009 Special Olympics World Winter Games.

B. Nutritional Guidelines are very difficult to establish without continued support and guidance from experts in the field. This type of support will continue to raise the benchmark forms essential component of Special Olympics Competitions.

SECTION 2: SCHEDULES AND TIMELINES

A. Pre-Games Schedule for Village Venues

1. Food and Beverage Department meetings with food service facility representatives

A. Monthly meetings will be held every month with the Food and Beverage Department and representatives from each of the dining hall facilities where athletes will be dining.

B. Meetings between the F&B department and the dining hall representatives will increase to two per month during the months of December and January.

C. Food and Beverage meetings will address traffic flow within the dining halls, volunteer roles and staffing, menu development, and hours of dining hall operations.

D. Facility representatives will be invited and encouraged to attend all full venue team meetings.

2. Volunteer Food and Beverage Leaders for Village VenuesA. Volunteer F&B Coordinator will be assigned to their Village Venue by 1

October 2008. Leader positions need to be filled at least 5 months out from the

games. The leaders are key to the training of volunteers and they can assist with recruitment and help establish their own teams.

B. Food and Beverage Leaders will be invited to and encouraged to attend all Food and Beverage Department meetings with facility representatives and also venue team meetings.

All leaders need to understand the time commitment and the level of support that they will be asked to provide to the GOC.

C. An operational manual outlining all Village Venue Food and Beverage operations and protocols will be available to volunteer F&B Supervisors by 1 November 2008.

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It is recommended that focus is placed on the recruitment of Leader as they should be included in the planning process and in creating the training material.

3. Nutritional DevelopmentA. The Food and Beverage department will liaison with a team of

nutritionists to define the nutritional needs of healthy adults competing in outdoor activities in a winter climate. This will be accomplished by 1 September 2008.

B. The menu should be sent out early to all delegations and coaches should be encouraged to take a more active role in the management of the athlete nutrition during the Games.

It is recommended that menus be posted in the dining halls in the five major languages so that coaches and Athletes are able to see the written explanation of food items.

Dining halls noted the exceptions and prepared alternate meals for any athlete with special dietary needs.

C. The F&B Director should consider the nutritional needs of staff and SOI prior to the games. Staff working long hours leading up to the games and during the games will be provided food.

D. The Food and Beverage department will present this information to the menu development committee on the September 2008 Food and Beverage meeting.

E. A menu will be developed be a team of food professionals and will be completed by 1 October 2008.

Menu development is crucial to getting the food ordered.

4. Village Venue Food and Beverage ManualA. The food and beverage department will develop a manual outlining

policies and procedures for all Dining Halls. The manual will also address snack service within the various lounge areas.

B. The Food and Beverage manual will be finished by 15 September 2008. Changes and amendments might be made to accommodate logistics and the re-order/re-supply of venues.

B. Pre-Games Schedule for Box Lunch Program

1. Box lunch procurement scheduleA. A letter stating pre-qualification requirements will be sent to vendors

who have expressed interest in providing catering services for the Box Lunch Program. The pre- qualification letter will require the following:

That all Box Lunch meals be prepared at one location. That the vendor is Hazard Analysis and Critical

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Control Point System (HACCP) certified. That the vendor has previous experience and references

verifying the ability to produce 6000+ meals per day over a continuous two- week period.

The ability to develop a comprehensive labeling and tracking system.

The pre-qualification letter will be mailed to interested vendors by 1 September 2008. Recommendation is to announce a pre-bid conference in the local newspaper to capture attention of all interested parties.

B. Replies as to the vendor’s ability to meet the specifications outlined in the pre-qualification letter will be accepted and references given verified between 15 August and 1 September 2008

C. The Request for Proposal (RFP) will be mailed to qualified vendors on 5 October 2008.

D. Vendors will be asked to reply to the RFP no later than 20 September 2008.

E. The Box Lunch Program Contract will be awarded on 1 October 2008.F. The Box Lunch RFP will also include a provision for the catering of light

refreshments in Guest/Family Lounge areas. 2009 GOC solicited the professional help of qualified industry

professionals to assist with the preparation of the RFP for box lunches and lounge service. Their in-put and information was considered extremely helpful.l

2. Box Lunch Program Volunteer meetings and ObligationsA. The Box Lunch Program Coordinator will be recruited by 15 August 2008.

Box lunch coordinator needs to be on board through the RFP process to gain necessary understanding of the program and establish relationship with the successful bidder for the program

B. Box Lunch Program Leaders will be designated by 15 August 2008 It is recommended that all functional area coordinators meet

with VOL to establish which positions are the most vital to the success of each of the programs and that recruiting be focused on filling the key positions.

C. Box Lunch Program meetings will be held once a month, starting September 2008.

D. The Box Lunch Program Coordinator and the Box Lunch Program Leaders will be invited to and strongly encouraged to attend all quarterly Full Games Management Team meetings.

The 2009 GOC F&B committee was responsible for all village

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venue dining halls (where athletes will eat dinner) and the athlete lounge areas of each competition venue (where athletes will eat lunch). Each lounge needs a coordinator. F&B coordinators at the sport venues were in fact the Box Lunch Coordinators.

F&B is a key element of any Games and should receive high level of focus on recruitment and placement of volunteers.

E. The Box Lunch Coordinator, Food & Beverage Coordinator and the Box Lunch Program Leaders will tour all sport and non-sport venues where lounges will be located on or before 1 November 2008

Recommendation would be to have the volunteers in this area tour their facilities as soon as possible in order to begin relationships with facility representatives.

F. The Food & Beverage Department will develop a form to be used by the HODs which will specify the number of Athletes and Coaches needing meals at the Dining Halls. All Auxiliary Dining orders will be left at Delegation Services areas for processing.

G. Delegation Services will forward this information to the Box Lunch Commissioner by 7pm each day.

3. Competition Venue Food service Manual The Food and Beverage Department will develop a manual

outlining policies and procedures for all lounges.

4. Emergency Meal Plana. The Food and Beverage department will develop an Emergency meal

plan.b. The plan will utilize the services of a Catering facility other than the

facility awarded the box lunch program. c. The catering facility will be located near a dining hall where meals can be

delivered.d. Food and Beverage leaders will be apprised of the procedures for putting

the emergency meal plan into action.e. All requests to initiate the emergency meal plan will be channeled

through the box lunch coordinator located at the box lunch facility.

C. Pre-games schedule for ice, coffee, cold beverage and light refreshment support1. Ice

A. Ice needs at all lounge areas will be assessed by the Food and Beverage

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CoordinatorB. The F&B Coordinator will contact area ice vendors and explore the options of sponsorship/purchase of ice in order to supply all lounge areas with an adequate supply of ice.

2. Coffee and TeaA. Coffee and Tea needs at all lounge areas will be assessed by the

Food Service Coordinator and then forwarded to the Sponsor Relations Coordinator in hopes of securing a sponsor to provide coffee, coffee fixtures and related supplies to all Games as needed.

B. Food & Beverages will explore the option of contracting with a local coffee vendor if sponsorship is unavailable.

3. Coke ProductA. Food Services will work with all functional areas on the supply of

Coke Product.B. GOC Food Services will work with Coca-Cola and Special Olympics

International to determine the amount of product that is being donated.

C. Coke’s involvement is that they hope to support with coke, human resources at the venues, storage, and logistics of all beverage during the games.

4. Milk and JuiceA. The Food Service Department will contact Idaho Dairyman’s

Association if any products may be donated or purchased at a reduced price. F&B should be able to work with Coca-Cola to receive juices as part of the donated product. This type of product may be more desirable for the athlete areas than the soda product.

B. The F&B department will work with logistics to develop a warehousing plan for juice and milk.

5. Light refreshmentsA. The F&B Department will liaison with SOI to secure sponsor products

for snacks. B. The RPF for Box Lunched will include a section on refreshments for

the Family/Guests areas. 5. Order form for Food/Beverage needs in Lounge areas.

A. The F&B Department will create an order form by which the F&B Coordinator in lounge areas at competition and non-competition venue can request food and beverage product.

B. Logistics will work with the program to help re-supply the venues and lounge areas. A plan to supply and re-supply all of the venue areas is necessary

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for proper planning and execution of the games.

D. Games Time and Village Venue Dining1. Food service start dates

A. Food service will commence at Village Venues when the first delegation arrives at that village. Arrival dates and times are TBD.

B. The F&B Department will be made aware of Delegation arrival dates and times by Accreditation. The F&B Department will plan meals accordingly.

2. Departure DatesA. The Food Services will be made aware of Delegation departure dates and

times by Accreditation Services. The Food Service Department will plan meal services accordingly.

3. Early ArrivalsA. Lunch service for delegations arriving early will be provided either at their

Village Venues or through the Box Lunch Program at the Auxiliary Dining Hall.

B. The Food & Beverage Department will liaison with the Host Team Program to determine the activities of those delegations arriving early and the type of lunch service best suited to their schedules/activities.

C. Food & Beverage will define a budget for lunch service if it is determined that this service will be provided at the Village Venues.

4. Hours of Food Services at Village Venues.A. Breakfast Service will start at all Hotels at 5:30 a.m. and continue until

9:30 a.m.B. Dinner Service will be provided from 4 p.m. until 8 p.m. at all Dining Halls

serving dinner.5. Food Service End Dates

A. Food Service will cease at each Village Venue when the last Delegation departs. Delegation departure times are TBD.

B. The Food & Beverage Department may consolidate dining halls within Village Areas in order to best utilize available space and volunteer resources

E. Games time schedule box lunch program and lounge areas1. The box lunch program will begin on 1 July 2008. The Coaches from each

delegation will be responsible for capturing and reporting lunch numbers to the Delegation Services Leader. Lunch numbers will only be required for the auxiliary lunch center.

2. The Delegation Services leader will be responsible for forwarding this information to the box lunch coordinator who will be based at the box lunch

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facility. 3. The total number of box lunches requested per venue, along with the total

number of special considerations (dietary & cultural) per venue will be reported to the Catering Facility Representative.

4. Volunteer Services will be responsible for capturing the total number of Volunteers qualified to receive meals at all venues.

5. The Box Lunch Program will conclude on 13 February 2009.6. Lounge Area Service will begin on 7 February 20097. The Food & Beverage Leaders at all Competition and non-competition

Venues will forward lounge area food re-supply requests to the logistic leader no later than 6 p.m. daily.

8. The logistics leader will monitor the supply of food and food fixtures for lounge areas from the warehouse.

9. All food and fixtures procured from a Catering Vendor destined for lounges other than the Athlete lounges will be clearly marked as to their designated area.

10. A template of how product is to be displayed in all lounge areas will be provided in the Lounge Area Food Service manual and is to be followed at all times to insure consistent presentation in all food service areas.

11. Lounge Area Food Service will conclude on 13 February 2009.

SECTION 3: SPECIAL CONCERNS AND CONSIDERATIONS

A. Dietary and Cultural Restriction1. Assessing Dietary and Cultural Restrictions

The number of athletes with special dietary of cultural restrictions will be captured in the Games Registration Database

This information will be sorted according to the Athlete's Village Venue and also the Athlete's Competition Venue. The information will then be forwarded by the Food & Beverage Department to the Village Venue Facility Representatives and alternate menus will be utilized to accommodate these special dietary needs.

A survey of Pre-Games data revealed lactose intolerance as the greatest percentage of dietary concerns

Delegation Services will advise The Food & Beverage Department of any cultural dietary restrictions, identified by Delegation, and considerations will be accommodated where possible.

B. Ill of Injured Athletes1. If an Athlete becomes ill or is injured during the course of the games and is

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unable to eat with his/her delegation in the Village Dining Hall or at their competition venues, the Athlete's coach will inform Delegation Services that the Athlete must eat in their room.

The Delegation Services Leader will inform the Food & Beverage Leader who will then make arrangements with the Food & Beverage Facility Representative to have the injured/ill Athlete's meals delivered to his/her room.

Should the Athlete require a special diet during his/her convalescence, Food Service Leader will work with the dining hall staff to provide the special meal.

2. Negotiation of Contract for other Food service areas The Food & Beverage Department will, under the direction

of Participant & Delegation Services, negotiate all catering contracts where 2009 SOWWG has financial obligation.

All special catering requests must be made to the Food Service Department in writing.

Food & Beverage will provide a request form for catering. The food service department will negotiate with a number of vendors

through an RFP process to secure the best product and service within budgetary guidelines.

SECTION 4: FUNCTIONAL AREA MANAGEMENT OF STAFF AND VOLUNTEERS

A. Food and Beverage Area Organizational Chart Wade Morehead - Sr. Director, Ops, Support services, Planning,

Strategy Integration Kacie Foster-Merk – Director, Accommodations & Food and Beverage Lori Brick – Coordinator, Participant & Support Services

B. Food and Beverage Committee Gary Lillard – Peterson’s Stampede; Fleet/BusinessLink Manager Kresta Hanna – DoubleTree Riverside; Catering Sales Manager

Michael Davis – Center on the Grove; Asst General Manager Gary Beck – GOC; Director of Corporate Development MSG Michael Hanrahan – State Food Service Advisor. IDNG George Manning – Cold Drink Sales Manager, Coca-Cola Bryon Orr – Food Service Director, Thomas Cuisine Mgmt, Idaho

Center

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Deane Blakeslee – Qwest Arena, Banquet Manager

C. Food and Beverage Functional Volunteer Job descriptions

REQUEST FOR VOLUNTEER SUPERVISOR

Functional Area: FOOD AND BEVERAGE Date: _______________

Contact Person: LORI BRICK Phone #: 208-377-7235

Volunteer Title: FOOD AND BEVERAGE SUPERVISOR

Venue: BOI, MCL, SUN

Sport/Service: FAB

Time Commitment: Pre-game-Hours per week: 10

Games week- Hours per week: ALL 24/7

Best time for meetings: FLEXIBLE

Preferred experience, interests or certifications:

Job responsibilities include custom menu planning in consultation with chefs and hands-

on design/décor of dining hall, helping identify track and coordinate all Games

receptions and meals, deliver all Games-time Food and Beverage services, and will

provide regular status reports to the Food Service Manage and Food Services

Committee on designated projects. Excellent management skills are preferred and

strong communications skills. This position is also responsible for recruiting and training

permanent and temporary staff.

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REQUEST FOR VOLUNTEER COORDINATOR

Functional Area: FOOD AND BEVERAGE Date: ______________________

Contact Person: LORI BRICK Phone #: 208-377-7235

Volunteer Title: FOOD AND BEVERAGE COORDINATOR

Venue: CAV, COG, EXP, MCL, SUB, SUN

Sport/Service: FAB

Time Commitment: Pre-game-Hours per week: 10

Games week- Hours per week: 32 (4 shifts of 8)

Best time for meetings: FLEXIBLE

Preferred experience, interests or certifications:

Job responsibilities include helping identify, track and coordinate all Games receptions and

meals, deliver all Games-time Food and Beverage services, and will provide regular status

reports to the Food Service Manage and Food Services Committee on designated projects.

Excellent management skills are preferred and strong communications skills.

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REQUEST FOR VOLUNTEER ASSISTANT

Functional Area: FOOD AND BEVERAGE Date:____________________

Contact Person: LORI BRICK Phone #: 208-377-7235

Volunteer Title: FOOD AND BEVERAGE ASSISTANT

Venue: CAV, COG, EXP, MCL, SUB, SUN

Sport/Service: FAB

Time Commitment: Pre-game-Hours per week: 10

Games week- Hours per week: 32 (4 shifts of 8 hours)

Best time for meetings: FLEXIBLE

Preferred experience, interests or certifications:

This position includes duties such as distribution all games food to athletes, volunteers and

honored guests, set-up and clean-up of dining halls. Also, this person will take direction from

the Food and Beverage Coordinators at the dining hall locations.

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REQUEST FOR VOLUNTEER COORDINATOR

Functional Area: FOOD AND BEVERAGE Date:____________________

Contact Person: LORI BRICK Phone #: 208-377-7235

Volunteer Title: FOOD AND BEVERAGE BOX LUNCH COORDINATOR

Venue: BOI, MCL, SUN

Sport/Service: FAB

Time Commitment: Pre-game-Hours per week: 10

Games week- Hours per week: 40+

Best time for meetings: FLEXIBLE

Preferred experience, interests or certifications:

This position includes duties such as distribution all games food to athletes, volunteers and

honored guests. Also, this person will take direction from the Food and Beverage supervisor.

This position will help to find areas where to assemble our box lunches and make sure that all

lunches are prepared properly and sent to the proper venues on time. This person will oversee

all assistants working in the box lunch assembly areas.

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D. Games time Functional Areas

1. Food Service will oversee three operations during games time.A. Dining HallsB. The box lunch program in the athlete lounges at all competition and non-

competition venues.C. Supply food and beverage products and fixtures to all other lounge areas.

2. Facilities utilized/Village VenuesA. Each Village Venue will operate a central dining hall in either a ballroom,

banquet room or dining tent.B. Dinner will be served at all Village Venue Dining Halls that have the

facilities to do so.C. Athletes residing at Village Venues that do not provide dinner service

will be transported to the nearest Village Venue that can accommodate them for Dinner.

D. The Food Service Department will work with the Transportation Department to develop an adequate transportation system between Village Venues when Athletes must dine at a dining hall located in an alternate Village Venue.

3. Facilities utilized/Athlete loungesA. Athlete Lounge Space will be designated within each Competition Venue by the

Food Service Coordinator in conjunction with the Sport Venue CoordinatorB. The Food Service Department will work with logistics to procure the necessary

fixtures and equipment for each Athlete Lounge Area.

SECTION 5: FOOD AND BEVERAGE POLICIES AND PROCEDURES

A. Food and Beverage Policies and Procedures for Village Venues1. It is the Policy of Food & Beverage to serve all Athletes on a first come, first

served basis.2. Should Delegations have any special concerns regarding dining hours, they

should communicate these to Delegation services who will in turn make these needs known to the Food & Beverage Leader at that Village Venue and accommodations will be made if possible.

3. Food & Beverage Leaders will be made aware of all health Department rules and regulations that apply to their Dining Hall and will be responsible for adhering to these regulations.

4. Menus will be posted in all dining halls.5. Athlete safety will be a primary concern at all times.

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6. It will be the policy of the Food & Beverage Department to serve appealing and nutritious meals in all Athlete dining halls.

7. Athletes, Coaches and any other participants dining in Village8. Venue Dining Halls will be encouraged to keep areas clean.

B. Food and Beverage Policies and Procedures for competition and non-competition venues1. It is the Policy of Food & Beverage to serve all Athletes on a first come, first

served basis. Should Delegations have any special dietary concerns, coaches should communicate these to the Food Service Leader who will in turn make these needs known to the Box Lunch Coordinator and every effort will be made to accommodate request or concern

2. Food & Beverage Supervisors will be made aware of all health Department rules and regulations that apply to their Athlete Lounge Area and will be responsible for adhering to these regulations.

3. Athlete safety will be a primary concern at all times.4. Athletes, Coaches and any other participants dining in Competition

or Non-competition Lounge areas will be encouraged to clean up after themselves

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