1 / 17

CHAPTER 7

CHAPTER 7. HOTEL FOOD AND BEVERAGE SERVICES. Brainstorm. In groups at your tables, generate a list of all the reasons that people gather for a banquet. Organize the reasons into groups or categories Move them into these 2 categories: Business Social

kyrene
Download Presentation

CHAPTER 7

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. CHAPTER 7 HOTEL FOOD AND BEVERAGE SERVICES

  2. Brainstorm • In groups at your tables, generate a list of all the reasons that people gather for a banquet. • Organize the reasons into groups or categories • Move them into these 2 categories: • Business • Social Share with the class your lists and groupings

  3. ORGANIZATION OF HOTEL AND FOOD AND BEVERAGE SERVICESpg. 154

  4. BANQUET DEPARTMENT • BOOK THE BANQUET BANQUET: food serviced in honor of a special occasion B. BANQUET DEPARTMENT STAFF • BANQUET MANAGER: person responsible for making sure the banquet runs smoothly. • BANQUET CHEF: the person responsible for feeding all large groups in the hotel and for preparing food trays for the buffet. • BANQUET SERVERS: the people responsible for serving food and beverages during the banquet. • BANQUET SET UP STAFF: the people responsible for moving and arranging the room dividers, tables and chairs for banquet. • AUDIOVISUAL STAFF: the people responsible for the sound and visual presentations.

  5. BANQUET SERVICE • TYPES OF SERVICE STANDING BUFFET PASSED-ITEM FUNCTIONS: A type of standing buffet in which the food is served from trays carried by servers, and guest take items from the trays as server walk around. SEATED BUFFET SEATED BANQUET: a banquet where the tables are set, guests choose or are assigned a place at a table, and servers serve all parts of the meal. SELECTING TYPE OF SERVICE

  6. BANQUET SERVICE B. DECOR AND TABLE SETTLINGS • Décor and table settings are a very important part of banquet service. They set the mood and ambiance of the event. • The theme of the event and the color scheme are usually chosen by the client, with advice from the catering or meetings and banquet staff. • Buffet tables and food stations are decorated to make the food look appetizing.

  7. BANQUET SERVICE C. SETUP ROOM ARRANGEMENT • Identify the type of room setup that is best suited for the event. Meeting rooms require different set-ups from banquet and reception rooms. • There should be enough space for all guests to sit or stand comfortably and room for the servers to walk around and serve. • A diagram will be made to show the setup staff how to arrange the room.

  8. BANQUET SERVICE AUDIOVISUAL EQUIPMENT AND LIGHTING • Many banquets, both business and social, require audiovisual equipment. Many banquets feature a speaker or a panel of speakers. • Social banquets may also have speakers. It has also become popular to show an audiovisual program during the banquet for weddings, anniversaries, and other social events. • The lighting for a function is extremely important. Lighting that is too harsh can ruin the atmosphere. • Too little lighting can prevent guests from seeing each other. • All equipment must be place in such a way that no one will trip over the equipment or the cords.

  9. BANQUET SERVICE TEMPERATURE • The temperature of a room should be comfortable for guests. If a room is too cold the guests will be miserable. If the guests are too warm, the guests will get sleepy. • Check with your guests that the temperature is pleasant.

  10. BANQUET SERVICE D. BREAKDOWN • This means to clear dishes and food, clean tables and chairs, put away all furniture and equipment, and clean the floor. • Dishes need to be washed. • Dirty linens must be taken to the laundry. • Audiovisual and other equipment must be carefully removed and properly stored • Floors swept and mopped

  11. ROOM SERVICE • ROOM SERVICE STAFF • The delivery of food and beverages to guest in their hotel rooms. • The amount of room service offered varies with each hotel. • Guests usually order room service from a room service menu in the hotel room. • Guests select the breakfast items that they want and the time they want it delivered. What are some of the advantages to the hotel of providing room service? What are the disadvantages? What are the guests advantages and disadvantages?

  12. BEVERAGE DEPARTMENT • BEVERAGE DEPARTMENT STAFF • The beverage departments usually has four types of employees: The beverage manager, bartenders, bar backs, and beverage servers. • Places that serve alcohol usually develop an alcohol service policy. • All bartenders and beverage servers should be trained to prevent problems before they occur.

More Related