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6. Will this be a furEfit r 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; &9pe_'1Zerr,, 0.,vAd or cS-k <br /> 2. Will the food be prepared on-site or ff--site• <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, v tvt� WCLCavvry l <br /> 4. How many cases of wine will be available for sale at this event? SO <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? 1 UO°7o C-F- w \`�e- I bei 0. a^ �I�\ ✓/ $p°10 <br /> r�o o�ls\de t <br /> QJ vee <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 L H <br /> above. Estimate only traffic and parking that will be generated by the event.) <br /> EXISTING PROPOSED ME / SE <br /> 1. Date of Event P / <br /> 2. Expected hours of operation / <br /> 3. Expected number of full-time <br /> employees 2 / <br /> 4. Expected number of part-time <br /> employees Z- / <br /> 5. Anticipated number of visitors <br /> per day `FO —1D O / <br /> 6. Anticipated number of Truck <br /> Deliveries/Truck Pick-ups ler / <br /> D. PARKING—please indicate the total number of spaces for the following types of events: <br /> EXISTING PROPOSED ME / SE <br /> 1. Event Parking spaces $ / <br /> 2. Employee Parking spaces <br /> 3. Loading Areas <br /> Page 4 of 5 <br /> F:\DEVSVC\Planning Application Fortes\ <br /> Winery or Wine Cellar Supplemental Info&Marketing Plan.Doc <br /> (Revised 9-15-08) <br />