Food and Beverage Service | My Assignment Tutor

© 2011, Educational InstituteChapter 14Food andBeverage ServiceConvention Management and ServiceEighth Edition(478TXT or 478CIN)Courtesy of Hyatt Regency Dallas© 2011, Educational Institute 1Competencies forFood and Beverage Service1. Identify different types of food service and servicerelated issues related to food functions.2. Identify control issues related to food functions.3. Describe service and control issues related tobeverage functions.4. Describe post-function activities for both food andbeverage functions, and compare large propertieswith small ones in terms of in-house coordination.© 2011, Educational Institute 2A Vital Function• Food functions are an integral part of most meetings• Association and corporate meeting planners rate thequality of food service as “very important” in theirselection of meeting facilities• Food and beverage functionsare second only to guestroomsin generating revenue at mostconvention hotelsCourtesy of Orient-Express Hotels© 2011, Educational Institute 3Hyatt’s Personal Preference Menus• Meeting planner selects one appetizer and one salad inadvance to be served to each attendee• Meeting planner also chooses three entrées from aselection of six• At the tables, attendees may pick from these threeentrées or a vegetarian option• A dessert sampler is also included© 2011, Educational InstituteTrends in Banquet Food and Beverage• Meeting planners are more food savvy• Hotels seek to create a restaurant-qualitydining experience at banquets• Customized menus, choice ofentrée, action and testing stations,and upscale presentation arepopular• Meeting facilities are offeringfresh, healthy, locally grown,organic, and nutritional foods toconnect with the trend towardgreen menus4Courtesy of Fairmont Hotels© 2011, Educational Institute 5Profitability of Banquets• Food and beverage is second only to guestrooms in theamount of revenue it generates• The profit margin on banquetsales is 35–40 percent• Banquet sales volume oftenexceeds restaurant volumeby two to one •Banquets allow for flexiblepricing, while both food andlabor costs may be lowerCourtesy of InterContinental Hotels © 2011, Educational Institute 6Planning Food FunctionsTypes of Food Functions• Breakfasts• Luncheons• Dinners• Dinners with entertainmentand/or dancing• Coffee breaks• Receptions• Hospitality setups insuites, meeting rooms, orexhibit hallsCourtesy of Raffles Hotel Singapore(continued)© 2011, Educational Institute 7Planning Food FunctionsTips• Use a function sheet for each event• Menu is focal point of theme party• Better to refuse a request than to failCourtesy of Gaylord Palms Hotels(continued)© 2011, Educational Institute 8Changing TastesHealthier Foods• Low in calories, fat, and cholesterol• High in fiber and nutrition• Breakfast foods lighter/healthier• “Green” menuspromote organic,locally grown choices• Refreshment breaksare becoming“energy” breaksCourtesy of InterContinental Hotels© 2011, Educational Institute 9© 2011, Educational Institute 10Managing Attendance atFood Functions• Firm menu prices are not quoted earlier than sixmonths prior to event• Planner initially will estimate attendance at a foodfunction• Early estimates of planners should be updatedperiodically• Guarantee needed 48 or 72 hours in advance forordering purposes• Group generally guarantees to pay for a certainnumber regardless of attendance(continued)© 2011, Educational Institute 11• Overset safety margin of 5 percent is common. Forexample, if guarantee calls for 200 attendees, hotelagrees to set for 5 percent over and sets tables andchairs for 210• Require guarantees in writing• Attrition fees may be assessed if group fails to meet itscommitment• Ticket exchange is often used for final banquet(continued)Managing Attendance atFood Functions© 2011, Educational Institute 12© 2011, Educational Institute 13Types of Food ServicePlate or American Service• Most common form ofbanquet service• Food prepared in kitchenand presented on guests’platesRussian Service• Food prepared in kitchen •Served from platters ontoguests’ platesCourtesy of Fairmont Hotels and Resorts (continued) © 2011, Educational Institute 14Types of Food ServiceEnglish/Family-Style Service• Food brought to the table on platters or in bowlsButler Service• Used at receptionsFrench Service• Food prepared tablesideon carts or a gueridon• Requires space betweentables for carts(continued)(continued)Courtesy of Jumeirah Hotels and Resorts© 2011, Educational Institute 15Types of Food ServicePreset Service• First course on tables when guests arriveBuffet service• Guests serve themselves from arrayed choicesÀ la Carte Catering• Guests have choice of entrées(continued)© 2011, Educational Institute 16Function Room Issues• Choose location based ontype of function, location ofother functions, traffic, kindof seating, and lighting• Ensure enough time forsetup, breakdown, andcleaning• Ensure that noise will notdisrupt functionsCourtesy of Jumeirah Hotels and Resorts© 2011, Educational Institute 17Control Procedures and StaffingControl Procedures• Meals: usually charge per person• Hotels must establish a head count procedure todetermine the actual number of meals served• Count coupons or tickets at door or table, or countdishes• Coffee breaks or hospitality suites: charge per cup orgallon of coffee, per piece or tray of Danish• Complimentary hors d’oeuvres allow higher meal anddrink charges• Labor charges and setup costs added to smallfunction bills(continued)© 2011, Educational Institute 18Control Procedures and StaffingStaffing• One server per 20 guests• As little as one server per 10 if price and servicewarrant 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)© 2011, Educational Institute 19Two Ways of HandlingFood and Beverage ServiceUniserve• All arrangements for function space and F&Bmade through one service contact—theconvention service manager.Duoserve• F&B responsibilities separated fromscheduling of function space. Meetingplanners must work with a banquet/cateringdepartment for their F&B requests, and withthe convention services department for theirfunction room needs.© 2011, Educational Institute 20Beverage Service Setups andPricing MethodsTypes of Beverage Service• Host bar/open bar• Cash bar/no-host bar• Coupons or tickets at no-host bar• Captain’s barPricing Methods• By the person: flat rate for a specified time• By the bottle: includes opened bottles• By the drink: include labor charge and usestandard drink sizes© 2011, Educational Institute 21Hospitality Suites and Brandsof LiquorHospitality Suites• Used by exhibitors and for good will• Policy on liquor from outside (corkage)• Inform group of union regulationsBrands of Liquor• House brands—standard• Call brands—by request only• Premium brands—most expensive liquors• Prices for house and call brands may be thesame or different© 2011, Educational Institute 22Beverage Control SystemsProcedures• Maintain formal procedures• Stock 25 percent more than group’s estimatedconsumption and return excess to stockroom• Marrying beverage service stations—closingbars in staggered order, moving partials fromone bar to anotherHost Bar Control• Easiest—no cash exchange• Opened bottles returned to stock or sold to group(continued)© 2011, Educational Institute 23Beverage Control SystemsCash Bar Control• Requires rigid controls• Use cashier, not bartender, for cash handlingCoupon or Ticket Bar Control• Need for cashier depends on when tickets are soldAutomated Bars• Prevent overpouring• Bartender still required for blended drinks• Most units take only 8 bottles• Lends a mechanical atmosphere to cocktail receptions(continued)© 2011, Educational Institute 24Liquor Liability and StaffingLiquor Liability• Many states have dram shop laws• Must take responsible care in serving alcoholStaffing• One bartender for every75 to 100 people• One bar back for everythree bartenders• Open bar stations farthestfrom entrance first• Staff one waiter for every50 people for food receptionsCourtesy of Mandarin Oriental HotelGeneva, Switzerland© 2011, Educational Institute 25Post-Function Actions• If billing is per person, tally guests served andhave planner acknowledge total• Tally unopened bottles and bottles to be returnedfor credit; have planner acknowledge totals• If billing is not through master account, billsshould be paid when totals are certified© 2011, Educational Institute 26Food and Beverage Service atSmaller PropertiesRole of Catering Manager• Can be responsible for sales as well ascoordinating F&B in smaller properties• Small property’s catering manager usuallydoes not have authority over rooms• Large property’s catering manager usuallyhandles only F&B(continued)© 2011, Educational Institute 27Food and Beverage Service atSmaller PropertiesServicing and Selling• Smaller properties use uniserve• Catering manager may be in charge offunction book at small property• The danger of double-bookingCommunication and Cooperation Needed• More so in small properties becausedepartments are more autonomous• Small properties should still usespecification sheets(continued)


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