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© 2011, Educational Institute
Chapter 14
Food and
Beverage Service
Convention Management and Service
Eighth Edition
(478TX...
© 2011, Educational Institute 2
Competencies for
Food and Beverage Service
1. Identify different types of food service and...
© 2011, Educational Institute 3
A Vital Function
• Food functions are an integral part of most meetings
• Association and ...
© 2011, Educational Institute 4
Hyatt’s Personal Preference Menus
• Meeting planner selects one appetizer and one salad in...
© 2011, Educational Institute
Trends in Banquet Food and Beverage
• Meeting planners are more food savvy
• Hotels seek to ...
© 2011, Educational Institute 6
Profitability of Banquets
• Food and beverage is second only to guestrooms in
the amount o...
© 2011, Educational Institute 7
Planning Food Functions
Types of Food Functions
• Breakfasts
• Luncheons
• Dinners
• Dinne...
© 2011, Educational Institute 8
Planning Food Functions
Tips
• Use a function sheet for each event
• Menu is focal point o...
© 2011, Educational Institute 9
Changing Tastes
Healthier Foods
• Low in calories, fat, and cholesterol
• High in fiber an...
© 2011, Educational Institute 10
© 2011, Educational Institute 11
Managing Attendance at
Food Functions
• Firm menu prices are not quoted earlier than six
...
© 2011, Educational Institute 12
• Overset safety margin of 5 percent is common. For
example, if guarantee calls for 200 a...
© 2011, Educational Institute 13
© 2011, Educational Institute 14
Types of Food Service
Plate or American Service
• Most common form of
banquet service
• F...
© 2011, Educational Institute 15
Types of Food Service
English/Family-Style Service
• Food brought to the table on platter...
© 2011, Educational Institute 16
Types of Food Service
Preset Service
• First course on tables when guests arrive
Buffet s...
© 2011, Educational Institute 17
Function Room Issues
• Choose location based on
type of function, location of
other funct...
© 2011, Educational Institute 18
Control Procedures and Staffing
Control Procedures
• Meals: usually charge per person
• H...
© 2011, Educational Institute 19
Control Procedures and Staffing
Staffing
• One server per 20 guests
• As little as one se...
© 2011, Educational Institute 20
Two Ways of Handling
Food and Beverage Service
Uniserve
• All arrangements for function s...
© 2011, Educational Institute 21
Beverage Service Setups and
Pricing Methods
Types of Beverage Service
• Host bar/open bar...
© 2011, Educational Institute 22
Hospitality Suites and Brands
of Liquor
Hospitality Suites
• Used by exhibitors and for g...
© 2011, Educational Institute 23
Beverage Control Systems
Procedures
• Maintain formal procedures
• Stock 25 percent more ...
© 2011, Educational Institute 24
Beverage Control Systems
Cash Bar Control
• Requires rigid controls
• Use cashier, not ba...
© 2011, Educational Institute 25
Liquor Liability and Staffing
Liquor Liability
• Many states have dram shop laws
• Must t...
© 2011, Educational Institute 26
Post-Function Actions
• If billing is per person, tally guests served and
have planner ac...
© 2011, Educational Institute 27
Food and Beverage Service at
Smaller Properties
Role of Catering Manager
• Can be respons...
© 2011, Educational Institute 28
Food and Beverage Service at
Smaller Properties
Servicing and Selling
• Smaller propertie...
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Banquet and catering operations

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Banquet and catering operation

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Banquet and catering operations

  1. 1. © 2011, Educational Institute Chapter 14 Food and Beverage Service Convention Management and Service Eighth Edition (478TXT or 478CIN) Courtesy of Hyatt Regency Dallas
  2. 2. © 2011, Educational Institute 2 Competencies for Food and Beverage Service 1. Identify different types of food service and service- related issues related to food functions. 2. Identify control issues related to food functions. 3. Describe service and control issues related to beverage functions. 4. Describe post-function activities for both food and beverage functions, and compare large properties with small ones in terms of in-house coordination.
  3. 3. © 2011, Educational Institute 3 A Vital Function • Food functions are an integral part of most meetings • Association and corporate meeting planners rate the quality of food service as “very important” in their selection of meeting facilities • Food and beverage functions are second only to guestrooms in generating revenue at most convention hotels Courtesy of Orient-Express Hotels
  4. 4. © 2011, Educational Institute 4 Hyatt’s Personal Preference Menus • Meeting planner selects one appetizer and one salad in advance to be served to each attendee • Meeting planner also chooses three entrées from a selection of six • At the tables, attendees may pick from these three entrées or a vegetarian option • A dessert sampler is also included
  5. 5. © 2011, Educational Institute Trends in Banquet Food and Beverage • Meeting planners are more food savvy • Hotels seek to create a restaurant-quality dining experience at banquets • Customized menus, choice of entrée, action and testing stations, and upscale presentation are popular • Meeting facilities are offering fresh, healthy, locally grown, organic, and nutritional foods to connect with the trend toward green menus 5 Courtesy of Fairmont Hotels
  6. 6. © 2011, Educational Institute 6 Profitability of Banquets • Food and beverage is second only to guestrooms in the amount of revenue it generates • The profit margin on banquet sales is 35–40 percent • Banquet sales volume often exceeds restaurant volume by two to one • Banquets allow for flexible pricing, while both food and labor costs may be lower Courtesy of InterContinental Hotels
  7. 7. © 2011, Educational Institute 7 Planning Food Functions Types of Food Functions • Breakfasts • Luncheons • Dinners • Dinners with entertainment and/or dancing • Coffee breaks • Receptions • Hospitality setups in suites, meeting rooms, or exhibit halls Courtesy of Raffles Hotel Singapore (continued)
  8. 8. © 2011, Educational Institute 8 Planning Food Functions Tips • Use a function sheet for each event • Menu is focal point of theme party • Better to refuse a request than to fail Courtesy of Gaylord Palms Hotels (continued)
  9. 9. © 2011, Educational Institute 9 Changing Tastes Healthier Foods • Low in calories, fat, and cholesterol • High in fiber and nutrition • Breakfast foods lighter/healthier • “Green” menus promote organic, locally grown choices • Refreshment breaks are becoming “energy” breaks Courtesy of InterContinental Hotels
  10. 10. © 2011, Educational Institute 10
  11. 11. © 2011, Educational Institute 11 Managing Attendance at Food Functions • Firm menu prices are not quoted earlier than six months prior to event • Planner initially will estimate attendance at a food function • Early estimates of planners should be updated periodically • Guarantee needed 48 or 72 hours in advance for ordering purposes • Group generally guarantees to pay for a certain number regardless of attendance (continued)
  12. 12. © 2011, Educational Institute 12 • Overset safety margin of 5 percent is common. For example, if guarantee calls for 200 attendees, hotel agrees to set for 5 percent over and sets tables and chairs for 210 • Require guarantees in writing • Attrition fees may be assessed if group fails to meet its commitment • Ticket exchange is often used for final banquet (continued) Managing Attendance at Food Functions
  13. 13. © 2011, Educational Institute 13
  14. 14. © 2011, Educational Institute 14 Types of Food Service Plate or American Service • Most common form of banquet service • Food prepared in kitchen and presented on guests’ plates Russian Service • Food prepared in kitchen • Served from platters onto guests’ plates (continued) Courtesy of Fairmont Hotels and Resorts
  15. 15. © 2011, Educational Institute 15 Types of Food Service English/Family-Style Service • Food brought to the table on platters or in bowls Butler Service • Used at receptions French Service • Food prepared tableside on carts or a gueridon • Requires space between tables for carts (continued) (continued) Courtesy of Jumeirah Hotels and Resorts
  16. 16. © 2011, Educational Institute 16 Types of Food Service Preset Service • First course on tables when guests arrive Buffet service • Guests serve themselves from arrayed choices À la Carte Catering • Guests have choice of entrées (continued)
  17. 17. © 2011, Educational Institute 17 Function Room Issues • Choose location based on type of function, location of other functions, traffic, kind of seating, and lighting • Ensure enough time for setup, breakdown, and cleaning • Ensure that noise will not disrupt functions Courtesy of Jumeirah Hotels and Resorts
  18. 18. © 2011, Educational Institute 18 Control Procedures and Staffing Control Procedures • Meals: usually charge per person • Hotels must establish a head count procedure to determine the actual number of meals served • Count coupons or tickets at door or table, or count dishes • Coffee breaks or hospitality suites: charge per cup or gallon of coffee, per piece or tray of Danish • Complimentary hors d’oeuvres allow higher meal and drink charges • Labor charges and setup costs added to small-function bills (continued)
  19. 19. © 2011, Educational Institute 19 Control Procedures and Staffing Staffing • One server per 20 guests • As little as one server per 10 if price and service warrant it • One captain for every 10 to 12 servers • One server per 16 guests with wine service • One server per 30 to 40 guests for buffets (continued)
  20. 20. © 2011, Educational Institute 20 Two Ways of Handling Food and Beverage Service Uniserve • All arrangements for function space and F&B made through one service contact—the convention service manager. Duoserve • F&B responsibilities separated from scheduling of function space. Meeting planners must work with a banquet/catering department for their F&B requests, and with the convention services department for their function room needs.
  21. 21. © 2011, Educational Institute 21 Beverage Service Setups and Pricing Methods Types of Beverage Service • Host bar/open bar • Cash bar/no-host bar • Coupons or tickets at no-host bar • Captain's bar Pricing Methods • By the person: flat rate for a specified time • By the bottle: includes opened bottles • By the drink: include labor charge and use standard drink sizes
  22. 22. © 2011, Educational Institute 22 Hospitality Suites and Brands of Liquor Hospitality Suites • Used by exhibitors and for good will • Policy on liquor from outside (corkage) • Inform group of union regulations Brands of Liquor • House brands—standard • Call brands—by request only • Premium brands—most expensive liquors • Prices for house and call brands may be the same or different
  23. 23. © 2011, Educational Institute 23 Beverage Control Systems Procedures • Maintain formal procedures • Stock 25 percent more than group’s estimated consumption and return excess to stockroom • Marrying beverage service stations—closing bars in staggered order, moving partials from one bar to another Host Bar Control • Easiest—no cash exchange • Opened bottles returned to stock or sold to group (continued)
  24. 24. © 2011, Educational Institute 24 Beverage Control Systems Cash Bar Control • Requires rigid controls • Use cashier, not bartender, for cash handling Coupon or Ticket Bar Control • Need for cashier depends on when tickets are sold Automated Bars • Prevent overpouring • Bartender still required for blended drinks • Most units take only 8 bottles • Lends a mechanical atmosphere to cocktail receptions (continued)
  25. 25. © 2011, Educational Institute 25 Liquor Liability and Staffing Liquor Liability • Many states have dram shop laws • Must take responsible care in serving alcohol Staffing • One bartender for every 75 to 100 people • One bar back for every three bartenders • Open bar stations farthest from entrance first • Staff one waiter for every 50 people for food receptions Courtesy of Mandarin Oriental Hotel Geneva, Switzerland
  26. 26. © 2011, Educational Institute 26 Post-Function Actions • If billing is per person, tally guests served and have planner acknowledge total • Tally unopened bottles and bottles to be returned for credit; have planner acknowledge totals • If billing is not through master account, bills should be paid when totals are certified
  27. 27. © 2011, Educational Institute 27 Food and Beverage Service at Smaller Properties Role of Catering Manager • Can be responsible for sales as well as coordinating F&B in smaller properties • Small property’s catering manager usually does not have authority over rooms • Large property’s catering manager usually handles only F&B (continued)
  28. 28. © 2011, Educational Institute 28 Food and Beverage Service at Smaller Properties Servicing and Selling • Smaller properties use uniserve • Catering manager may be in charge of function book at small property • The danger of double-booking Communication and Cooperation Needed • More so in small properties because departments are more autonomous • Small properties should still use specification sheets (continued)

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