hotel food and services

Chapter7Hotel Food and Services

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objectives

• Describe the role of the food and beverage director.

• Explain how a banquet is booked.• List the responsibilities of each member of

the banquet staff.• Contrast the four styles of banquet service.• Explain the role of the banquet manager

during the banquet.continued


Objectives

• Describe the functions of the room service department.

• Describe the role of the bartender and servers in monitoring alcohol consumption.


Organization

• The food and beverage director is in charge of all food and beverage services

• Department managers report to the director:– dining room manager– executive chef– banquet manager– room service manager– beverage manager

continued


Organization

• Dining room and kitchen departments are similar to an independent restaurant

• Banquet department handles all special food events

• Room service department delivers food and beverages to guests in their rooms

• Beverage department includes all bars


Banquets

• A banquet is food served in honor of a special occasion

• The occasion may be– business, such as a convention,– a social occasion (event), also called a function


Booking the Banquet

• Banquets are booked through the sales department– Single-event banquets are booked by the

catering manager– Meeting banquets are handled by the meetings

and banquets manager• The catering manager or the meetings and

banquets manager meet with their clients to work out details of the event continued


Booking the Banquet

• The banquet event order (BEO) is a written record of all the decisions made about what the client wants

• A copy of the BEO is sent to the food and beverage director, the executive chef, the beverage manager, and the banquet manager


Banquet Department Staff

• The banquet manager is responsible for making sure the banquet runs smoothly

• Other banquet staff members include– banquet servers– banquet setup staff– audiovisual staff

• The banquet chef supervises the organization, preparation, and timing of the banquet service


Banquet Service

• The four popular styles of banquet service are– standing buffet– passed-items function– seated buffet– seated banquet


Standing Buffet

• Food stations, called kiosks, are located around the room

• Guests walk around and help themselves• Beverage service is provided• There are few, if any, tables and chairs


Passed-Items Function

• Servers walk around the room with food and beverages on trays

• Guests take items from these trays• Finger food is usually served


Seated Buffet

• Tables are set and guests choose or are assigned a place

• Guests serve themselves from a buffet table and return to their seats to eat

• Sometimes beverages or parts of the meal are served by servers


Seated Banquet

• Tables are set and guests choose or are assigned a place

• Servers serve all parts of the meal• Everyone eats at the same time• Often, everyone is served the same food


Décor and Table Settings

• Set the mood and ambiance of the event• Include items such as

– room design and color scheme– buffet tables and food stations decorated with

flowers, ice sculptures, fruits, or vegetables – dining table centerpieces – table linens and skirting chosen for the occasion– place settings appropriate to the food being

served


Setup

• The room must be set up with the appropriate tables, chairs, service equipment, and audiovisual equipment

• Lighting must be suitable for the event• Room temperature must be comfortable for

the guests


Breakdown

• To break down a banquet room means to– clear dishes and food– clean tables and chairs– put away furniture and equipment– clean the floor


Room Service

• Room service– is also called in-room dining– is managed by the room service department– usually has staff consisting of a room service

manager and room service servers


Beverage Department

• The beverage department includes all of the bars in the hotel– A front bar has one or more bartenders who

serve the customers directly– In a service bar, servers take orders, the

bartender makes the drinks, and servers take them to the customers

– Special-purpose bars are set up for a particular event, such as a banquet


Beverage Department Staff

• The beverage manager oversees all the bars, hospitality suites, and minibars

• The bartender prepares the beverages and may also serve them

• Bar backs make sure the bar is stocked with liquor and other supplies

• In some bars, beverage servers take orders, serve drinks, and take payment continued


Beverage Department Staff

• Places that serve alcohol usually develop an alcohol service policy that covers– enforcing local and state liquor laws– checking identification for legal age– monitoring guests’ alcohol consumption– how to handle guests who show signs of being

affected by alcohol


• Which department managers report to the food and beverage director?– dining room manager, executive chef, banquet

manager, room service manager, beverage manager

• Which hotel department handles the bookings for banquets?– the sales department

Chapter 7 Review

continued


• What is the difference between a standing buffet and a passed-items function?– At a standing buffet, guests help themselves to

food from food stations. At a passed-items function, servers walk around the room with food and beverages on trays.

• What is the difference between a seated buffet and a seated banquet?– At a seated buffet, guests serve themselves. At

a seated banquet, servers serve the meal.

Chapter 7 Review

continued


• What is another name for room service?– in-room dining

• Places that serve alcohol usually have an _____ _____ _____that describes how to handle guests who are showing signs of being affected by alcohol.– alcohol service policy

Chapter 7 Review

hotel food and services

Documents

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