20 Identification Items
1. Hycantaint Stick - Blooming plant support
2. Wreath Ring - little bunches of foliage and flowers and wire them on it to make a wreath
3.Wristlet - snap bracelet to make corsage
4. Machie Dish- Liner (low round arrangement)
5. Machie Bucket - (taller ar
Elements of Design
1. Light- Natural Sunlight and Artificial Manufactured Light.
2. Space- The open area in and around the design.
3. Line- Establishes the structural framework.
4. Form- A mass typifies closed form and a line typifies open form.
5. Color- refers to visual s
Principles of Design
1. Balance- Physical and visual stability.
2. Proportion- Size relationship of the overall.
3. Scale- Size relationship of the individual parts.
4. Rhythm- The dominant visual path through the design, suggests notion.
5. Dominance- The greater force of on
Western Line Designs
-Vertical
-L-shaped
-Symmetrical
-Asymmetrical
-Horizontal
These can be Equilateral triangles, Isosceles triangles, Right triangles, and Scalene triangles
Arrangements are used for: hospital designs, church arrangements, end table designs mantle arrangeme
Important facts about Western Design
Focal Point- are very important to Western. The focal point is located on the lip of the container. Usually a large mass shaped flower
Line Material- is used to create the line of these designs
Mass or form flowers- are placed inside the triangle
Flowers
Types of containers used in Western Design
-Compote
-Urns
-Baskets
-Cylinder Vases
-Shallow Containers
-Pedestal Containers
Types of flower shops
Mass market competitors:
- cash and carry businesses, no arrangements, no delivery mark up is 2x the cost; they buy in bulk so they get a discount on the goods they purchase.
Examples: Vons, Trader Joes, Farmers Markets
Traditional Retail Florists:
-They
Businesses
Avanti- Seasons
Trader Joes- Find the Prize
Jamba Juice- Secret Menu
Types of Events that need flowers...
Weddings, Birthdays, Anniversary, Bridal Showers, Openings of businesses, Business banquets, Open houses, Holiday events
Others: Funeral, Graduation, Baby Shower, Dances, Conference
Rentals
Give examples of rental item:
Arches: Wooden, Brass, Dark Iron, White Iron, White Lattice
Columns: White roman sizes 42" or 72", table top columns 24"
Baskets or plant stands
you usually get 1/3 of the cost of the item as your rental fee
Table Sizes and the # of people per table
Oblong or Rectangle:
-6ft. table seat 6 people
-8ft. table seats 8-10 people using the ends of the table
Head table:
Usually 4 adults on one side of an 8ft. table, if two tables are put together then you and put one person here the tables connect so with
Questions to ask the florist you are going to hire for your event
Class questions for florist:
team, whose your wholesaler?
how far in advance do you make the designs?
Do you dry bouquets?
Examples of Previous Work?
Add- On
an additional service or item added to the event after the original agreement has been reached. Usually once the original total was given anything added should have the words Add-on next to the item. This elevates any problems with the total differences.
Appetizer Table
Where horsd' ouerves are served prior to the meal being served for the event.
Bid
A document prepared by a vendor for a potential client that outlines costs for goods and/ or services that will be provided for a given job or event.
Buffet Table
A rectangle table is usually a 6 or 8 ft table or a combination of tables. These can be in a U-shape, T-shape, or horizontal or vertical placemat according the number of guest to be fed and the location of the event. Gusts come to the table for food vs. b
Cocktail Table/ Cocktail Round
A small table with a 24, 30, or 36, diameter top that is usually 30" high. High top or tall cocktail table is 42" tall. These are used for Cocktail hours prior to the main event.
Deposit
A sum of money paid to a business to reserve product or services. The amount of the deposit paid by a client is usually a percentage of the total estimate.
Escort Table
A table where escort cards are displayed and picked up by guests, sometimes incorrectly know as a place card table.
Event Florist
A floral designer or company who creates floral decor for special events.
Food Stations
One of several small areas from where food is available to the guest. Each table will have a food theme; main dish, salads, desserts. These can be served by the wait staff or the guests may help themselves.
Head Table
Is a rectangle table at a formal function where the special guests are seated for dining. It can be one sided or seating all around, at a wedding it would include the Bride and Groom, wedding party or parents.
Outsourcing
The contraction of products or services from another vendor outside the home business or location.
Place Setting
The collective name for the various utensils and items that are used by each person at a meal function.
Patio Table
A table with a hole in the center to support a large umbrella over it. The centerpiece will also have to have a hole in the middle, usually two half moon containers work well.
Podium
A small platform on which a speaker stands and makes speeches or presentations are made.
Proposal
A written and detailed offer outlining goods and services that will be performed for a specified fee.
Registration Table
A table near the entrance of the event where attendees may check in, pay fees, receive name badges usually for an event or conference.
Rentals
A collective term that refers to equipment such as tables, chairs, linens, staging and props for which a fee is paid for temporary use.
Room Layout
The layout of the room in which the event will take place. This will include; tables, food areas, beverage areas, music, etc.
Seated Meal
The guests are seated, the meal is a sit down meal which is delivered to them via wait staff, it is also known as a served meal.
Serpentine Table
A curved table with a 90 degree arc, usually placed with rectangle/ banquet tables to create interesting configurations. (S-Table).
Skirting
A gathered or pleated fabric used to conceal the legs or sides around the table. They are usually used on banquet, gift tables, escort tables and they are long enough to tough the floor.
Theme
The unified concept or overall feeling around which a party or event is planned.
2 Flowers and special procedures
1. Iris- Condition in cool water
2. Poppy- Place in shallow water to avoid stem deterioration
3. Rose- Do not damage stem surface if removing thorns
4. Peony- purchase in soft bud stage
Acidifier
Any substance that lowers the pH Value of a solution, thereby increasing the acidity.
Ex: Citric Acid
Acidity
The state, quality, or degree of a soil or solution being acid, measuring less than 7 (neutral) on the pH SCALE. Cut flowers absorb water more efficiently if the solution is relatively acidic, and certain plants, such as azaleas and heathers, grow better
Air Velocity
A measure of the speed at which air moves through a floral COOLER. A low air velocity is preferred so as not to DESICCATE (dry) the flowers.
Bacteria
Unicellular micro-organisms which can contribute to the early demise of cut PLANT MATERIALS by infesting the product, polluting the water and/or clogging the stems.
Bent Neck
Stem wilt occurring just below the head of a cut flower, caused by lack of water uptake, usually due to an EMBOLISM. It may be prevented or remedied with use of a HYDRATING SOLUTION, recutting under water, and/or total submersion in water.
Biocide
A chemical compound used as an additive in long term FLORAL PRESERVATIVES to prevent growth of BACTERIA, yeasts, and molds in vase water.
Blown
A fully opened flower stage; often a highly desirable stage of lower development when used for wedding and special event work.
Ex: Blown roses and blown lilies
Bucket Scrubber
An automated device with a large, rotating brush, used for cleaning flower buckets.
Bud Opening Solution
A FLORAL PRESERVATIVE with high concentrations of carbohydrates and other compounds which promote the opening of flowers.
Care and Handling
the collective POST HARVEST procedures and techniques, based on HORTICULTURAL research, that are employed so as to increase the vase life of cut flowers and the longevity of potted plants.
Chain of Life
A marketing and educational program sponsored by the SOCIETY OF AMERICAN FLORISTS, specifically focused on proper care and handling of cut flowers at every level in the CHANNEL OF DISTRIBUTION, ensuring maximum longevity and increased quality for the fina
Chilling Injury
The damage of plant tissues caused by low temperatures. The chilling point varies with different varieties of plants and flowers. The symptoms include the breakdown of cells leading to discoloring and deterioration of the petals and leaves.
Citric Acid
A naturally occurring compound from citrus plants that is present in many commercial NUTRIENT and HYDRATING SOLUTIONS. This ACIDIFIER lowers the pH VALUE of water, facilitating water uptake.
Clarifier
An additive used in FLORAL PRESERVATIVES to reduce FLOCCULATION, thereby keeping the water clearer.
Conditioning
The process of holding flowers at room temperature to take up a NUTRIENT SOLUTION of water and ensure maximum TURGIDITY prior to refrigeration.
Cooler
A refrigeration unit specifically designed to keep fresh flowers and foliage in optimum conditions with appropriately regulated temperatures, AIR VELOCITY, and HUMIDITY.
Dehydration
Excessive loss of moisture.
Display Cooler
A refrigerated display case specifically designed to showcase fresh arrangements and floral products. this type of cooler offers the customer the opportunity to remove and purchase the items on display.
Dry Shipping
Transporting packaged cut flowers not stored in a water source, usually employing plastic wraps and/or corrugated cardboard boxing.
Embolism
Obstruction or occlusion of the VASCULAR SYSTEM by a mass, such as an air bubble.
Ethylene
A naturally occurring plant HORMONE, released as a colorless, odorless gas, that stimulates or accelerates the aging or ripening process of plant parts. Ethylene is also given off by certain BACTERIA, by decaying organic matter, and by the burning of foss
Floral Preservative
A commercially prepared chemical compound, usually including DEXTROSE, BIOCIDE, and CITRIC ACID, which is added to water to extend the life of cut flowers. Different formulations are made which meet the needs of specific types of PLANT MATERIAL, such as B
Flower Food
FLORAL PRESERVATIVE
Hardening
The CONDITIONING process that allows flowers to become TURGID and crisp through water uptake and refrigeration.
Harvest
The cutting of flowers and other PLANT MATERIALS for marketing and/or consumption.
Holding Solution
A PERSERVATIVE solution used in PROCESSING cut flowers to maintain them in a DORMANT condition.
Humidity
Water in vapor form
Hydrating Solution
A commercial solution that encourages rapid uptake of water and helps flowers recover from DRY SHIPPING and storage or WATER STRESS.
Hydration
The uptake of water
Mist Bottle/ Mister
A vessel with a pump device that dispenses a fine, atomized spray of liquid.
Nutrient
A substance which provides nourishment for living plants or fresh cut flowers.
Nutrient Solution
FLORAL PRESERVATIVE
pH Value
A measure of the ACIDITY or ALKALINITY of a solution. The range is from 0 to 14, with 7 being neutral.
Post Harvest
A term used to refer to any of a number of Practices, treatments and/or products that are used with PLANT MATERIALS after they have been cut from their roots.
Preservative
FLORAL PRESERVATIVE
Pre-Treatment
Special Procedure and/or products used prior to FLORAL PRESERVATIVE in the care and handling process.
Processing
The procedures associated with care and handling, including cleaning, RECUTTING and CONDITIONING cut flowers and foliage.
Re-Cut
To make a fresh cut to the bottom of the stem of a PLANT MATERIAL to improve water uptake.
Relative Humidity
The amount of water vapor present in the air at a given temperature as compared to the maximum amount the air could hold at the temperature. Warm air has the capacity to hold more moisture than cold air. Cut flowers COOLERS should have a relative humidity
Respiration
The conversion of CARBOHYDRATES produced during PHOTOSYNTHESIS into energy used by PLANT MATERIAL to carry on its life processes.
Rose Stripper
STRIPPER/ STEM STRIPPER
Sanitation
The removal of debris and the disinfecting of surfaces to prevent the spread of disease and growth of molds, mildews, BACTERIA, and pests.
Shattering
The abrupt loss of a flower's PETALS due to aging or physical damage.
Sleepiness
An ETHYLENE induced disorder in flowers characterized by bending, closing, or wilting of petals or entire flowers.
Split Calyx
A tear in the CALYX of a flower, resulting in loose petals; sometimes seen in carnations.
Turgid
Full of water, firm, or expanded. PLANT MATERIAL becomes or remains turgid due to water uptake.
Underwater Cutter
A water containing tub or trough with a sharp, hinged blade positioned or mounted inside, used for RE-CUTTING stems under water.
Vase Life
The useful lifespan of a cut flower after HARVEST.
Walk in Cooler
A floral COOLER which is large enough for people to enter.
Water Clarifier
CLARIFIER
Wetting Agent
A chemical ingredient added to some FLORAL PRESERVATIVES to enhance water uptake.
Productivity
Any change in the availability of shop input can cause a need to manage productivity so that output is not affected.
Increases in the amount of output required can force shops to adjust.
Increasing shop productivity generally takes one of these two forms:
Productivity Technical Factors
-Store Layout
-Equipment and tools
-Production process
-Quality and availability of flowers
-Money for productivity improvement
Productivity Human Factors
-Employee training and skill level
-Employee motivation
-Job Satisfaction
-Management style of supervisor
-Peer influences and relationships
-Work environment
Get Organized
-When in doubt throw it out
-Efficiency counts
-Handle things once
-Get started
-Tips for getting organized
-Call a professional or consultant
Class Organizing ideas:
-Color Coordinate
-Keeping like items together
-Storage bins
-Hamper #2
-Job done- Clean