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F&B Service
1.
Ā© 2006, Educational
Institute Food and Beverage Service Convention Management and Service )
2.
Ā© 2006, 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.
Ā© 2006, Educational
Institute 3 Planning Food Functions Types of Food Functions ā¢ Breakfasts ā¢ Luncheons ā¢ Dinners ā¢ Dinners with entertainment and/or dancing ā¢ Coffee breaks ā¢ Receptions ā¢ Hospitality setups in suites, meeting rooms, or exhibit halls Tips ā¢ Use a function sheet for each event ā¢ Menu is focal point of theme party ā¢ Better to refuse a request than to fail
4.
Ā© 2006, Educational
Institute 4 Changing Tastes Healthier Foods ā¢ Low in calories, fat, and cholesterol ā¢ High in fiber and nutrition ā¢ Breakfast foods lighter/healthier
5.
Ā© 2006, Educational
Institute 5 Types of Food Service Plate or American Service ā¢ Most common form of banquet service ā¢ Food prepared in kitchen and presented on guestsā plates Russian Service ā¢ Food prepared in kitchen ā¢ Served from platters onto guestsā plates (continued)
6.
Ā© 2006, Educational
Institute 6 Types of Food Service French Service ā¢ Food prepared tableside on carts or a gueridon ā¢ Requires space between tables for carts Preset Service ā¢ First course on tables when guests arrive Buffet service ā¢ Guests serve themselves from arrayed choices Ć la Carte Catering ā¢ Guests have choice of entrĆ©es (continued)
7.
Ā© 2006, Educational
Institute 7 Attendance and Function Rooms Attendance ā¢ Update the early estimates of planners periodically ā¢ Guarantee needed 48 or 72 hours in advance for ordering purposes ā¢ Group generally guarantees to pay for a certain number regardless of attendance ā¢ Safety margin of 5 percent is common ā¢ Require guarantees in writing (continued)
8.
Ā© 2006, Educational
Institute 8 Attendance and Function Rooms Function Rooms ā¢ Choose location based on type of function, location of other functions, traffic, kind of seating, and lighting ā¢ Ensure enough time for setup, breakdown, and cleaning ā¢ Ensure that noise will not disrupt functions (continued)
9.
Ā© 2006, Educational
Institute 9 Control Procedures and Staffing Control Procedures ā¢ Meals: usually charge per person ā¢ Count coupons or tickets at door or table, or count dishes ā¢ Coffee breaks or hospitality suites: charge per cup or gallon of coffee, per piece or tray of Danish ā¢ Complimentary hors dāoeuvres allow higher meal and drink charges ā¢ Labor charges and setup costs added to small- function bills (continued)
10.
Ā© 2006, Educational
Institute 10 Control Procedures and Staffing Staffing ā¢ One server per 20 guests ā¢ As little as one server per 12 if price and service warrant it ā¢ One captain per 150 guests at large parties (continued)
11.
Ā© 2006, Educational
Institute 11 Uniserve or Duoserve Uniserve ā¢ All arrangements for function space and F&B made through one service contact Duoserve ā¢ F&B responsibilities separated from scheduling of function space
12.
Ā© 2006, Educational
Institute 12 Beverage Service Setups and Pricing Methods Types of Beverage Service ā¢ Host bar/open bar ā¢ Cash bar/no-host bar ā¢ Coupons or tickets at no-host bar ā¢ Captain's bar Pricing Methods ā¢ By the hour: per person per hour ā¢ By the bottle: includes opened bottles ā¢ By the drink: include labor charge and use standard drink sizes
13.
Ā© 2006, Educational
Institute 13 Hospitality Suites and Brands of Liquor Hospitality Suites ā¢ Used by exhibitors and for good will ā¢ Policy on liquor from outside (corkage) ā¢ Inform group of union regulations Brands of Liquor ā¢ House brandsāstandard ā¢ Call brandsāby request only ā¢ Prices for house and call brands may be the same or different
14.
Ā© 2006, Educational
Institute 14 Beverage Control Systems Procedures ā¢ Maintain formal procedures ā¢ Stock 25 percent more than groupās estimated consumption and return excess to stockroom ā¢ Marrying beverage service stations Host Bar Control ā¢ Easiestāno cash exchange ā¢ Opened bottles returned to stock or sold to group (continued)
15.
Ā© 2006, Educational
Institute 15 Beverage Control Systems Cash Bar Control ā¢ Requires rigid controls ā¢ Use cashier, not bartender, for cash handling Coupon or Ticket Bar Control ā¢ Need for cashier depends on when tickets are sold Automated Bars ā¢ Prevent overpouring ā¢ Bartender still required for blended drinks ā¢ Most units take only 8 bottles (continued)
16.
Ā© 2006, Educational
Institute 16 Post-Function Actions ā¢ If billing is per person, tally guests served and have planner acknowledge total ā¢ Tally unopened bottles and bottles to be returned for credit; have planner acknowledge totals ā¢ If billing is not through master account, bills should be paid when totals are certified
17.
Ā© 2006, Educational
Institute 17 Food and Beverage Service at Smaller Properties Role of Catering Manager ā¢ Can be responsible for sales as well as coordinating F&B in smaller properties ā¢ Small propertyās catering manager usually does not have authority over rooms ā¢ Large propertyās catering manager usually handles only F&B (continued)
18.
Ā© 2006, Educational
Institute 18 Food and Beverage Service at Smaller Properties Servicing and Selling ā¢ Smaller properties use uniserve ā¢ Catering manager may be in charge of function book at small property ā¢ The danger of double-booking Communication and Cooperation Needed ā¢ More so in small properties because departments are more autonomous ā¢ Small properties should still use specification sheets (continued)
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