Concessions
and Hospitality Guidelines
Head
Concession
coordinator:
1.
Organizes workers to help with menu, solicitation of food donations,
purchasing supplies
2.
Prepares meet worker schedule for season
3.
Arranges for a cash box with adequate change (usually about $75 in
quarters and ones).
Additionally:
One
worker should be the designated cashier, do not go from handling food
to handling money
Post
a large print price list
One
worker may be given the task of purchasing items to be sold. Task
maybe assigned by season or by meet. – Don’t forget ice!
One
may be given the job of arranging pizzas or donuts or both depending
upon the hours of the meet
Concessions
should
have
their
tables
set
up
before
the
meet
and
drinks
should
be
on
ice
1
hr
before
warm
ups.
Electric
hookups
are
needed.
(Remember
extension
cords!)
Provide
adequate
space
for
operations.
The
actual food set up of concessions should start 30 minutes before the
meet warm ups start.
Designate
the job of emergency concessions runner, in case more supplies are
needed or change is needed for the cash box.
A
minimum
of
2
workers
per
shift
are
needed
to
run
concessions
at
a
dual
meet.
It
largely
depends
upon
your
location
and
space
available.
For
dual
meets
-
workers
from
host
team
only.
Supplies
for Concessions
4-5
large ice coolers
snow
cone machine (optional)
3-4
tables for selling and workspace
drinks
and food to feed 150 swimmers and their parents
ADDITIONAL
GUIDELINES FOR LEAGUE MEETS:
Concessions:
Brian
Butler,
League
Treasurer,
has
agreed
to
purchase
drinks
and
candy
for
8
&
under
meet
and
for
9
and
up
meet.
League
Head
Concessions
shall
coordinate
with
Brian
how
to
get
supplies
to
each
League
meet.
League
Head
Concessions
shall
also
coordinate
with
other
team
head
concessions
to
make
sure
that
League
meets
are
adequately
staffed
with
volunteers
and
to
order
pizza
etc.
Each
team
is
responsible
for
supplying
adequate
workers
for
league
meets
(8
&
under,
9
&
up
and
Prelims)
(see
below),
per
League
Head
Concessions’
request.
Two
workers
per
shift
per
team.
First
shift
to
arrive
30
minutes
prior
to
warm
ups.
Second
shift
to
stay
after
the
meet,
until
area
is
clean.
League
to
provide
reimbursement
for
cost
of
products
purchased
to
sell,
and
all
proceeds
go
to
the
league.
Left
over
supplies
are
to
be
passed
to
the
team
hosting
the
next
league
event.
Prior
to
Prelims,
all
teams
my
sell
left
over
team
supplies
from
dual
meets,
to
the
league
to
be
sold
during
prelims.
Each
teams
head
concessions
person
should
inventory
what
they
are
selling
to
the
League
and
send
that
to
the
League
Head
Concessions.
League
Head
concessions
is
responsible
for
purchasing
or
delegating
the
purchase
of
any
other
concessions
needed
for
Prelims.
Workers
will
be
asked
to
sign
in.
Hospitality
Coordinator:
Organizes
workers to keep all deck side volunteers hydrated.
Dual
meets need 2 people per shift, one from each team.
League
Meets (8 & under, 9 & up and Prelims need 1 person from each
team per shift)
Special
attention needs to be paid to those who may not leave their post,
i.e. timers, judges, starters, referees. However, don’t forget the
computer and auditor workers. Drinks should be offered every 15-20
minutes.
Supplies
needed for hospitality provided by host team.
Minimum
of 2 5 gallon insulated containers for water and lemonade
Ice
for drinks 2-3 large coolers full
12-16
ounce plastic cups for drinks (2 packs of 200 per meet)
sturdy
trays to deliver drinks
work
table
and
space
to
keep
supplies
during
meet updated
05/08
