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6. Will this be a for profit or a nonprofit event? <br /> FOOD SERVICE. Please describe the food service for each Marketing Event including: <br /> 1. What type of food will be served; ! ��^y t- v a r,'e S <br /> 2. Will the food be prepared on-site or off-site; V blr� <br /> 3. Are there any existing or proposed kitchen equipment and eating areas(Please indicate <br /> both indoor and outdoor assembly areas on the Site Approval or Use permit site plan); <br /> and, <br /> 4. How many cases of wine will be available for sale at this event? /5_06V rro« &,/- L t <br /> 5. What percent of wine served at the events will be from the host winery? Will other <br /> beverages be served? If so,what kind? What percent of beverages served at the event will be <br /> wine from the host winery? , `'v I - <br /> I.,, Hyl Alin Fe -' VA.tll4 <br /> C. TRAFFIC—Please provide estimates for the following types of events: <br /> (Don't count Wine Tasting Room traffic and parking that are covered under sections I. G and IFI <br /> above. Estimate only traffic andparking that will be generated by the event.) <br /> EXISTING PROPOSED ME / SE <br /> 1. Date of Event See <br /> 2. Expected hours of operation <br /> 3. Expected number of full-time <br /> employees 1 - X_ / <br /> 4. Expected number of part-time <br /> employees <br /> 5. Anticipated number of visitors / <br /> Per day Sa-e 4 1141 l <br /> 6. Anticipated number of Truck <br /> Deliveries/Truck Pick-ups <br /> D. PARKING—please indicate the total number of spaces for the following types of events: <br /> EXISTING -PROPOSED ME 1 SE <br /> 1. Event Parking spaces P-- 6 q `t <br /> 2. Employee Parking spaces <br /> 3. Loading Areas 1 / <br /> Page 4 of 5 <br /> F:\nEVSVC%ftnning Application Forms\ <br /> Winery or Wine Cellar Supplemental Info&Marketing Plan.Doc <br /> (Revised 9-15-68) <br />