Hotel Food and Services

2. 7 Hotel Food and Services

3. 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

4. Objectives • Describe the functions of the room service department. • Describe the role of the bartender and servers in monitoring alcohol consumption.

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. Banquet Service • The four popular styles of banquet service are • standing buffet • passed-items function • seated buffet • seated banquet

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. Chapter 7 Review • 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 continued

24. Chapter 7 Review • 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. continued

25. Chapter 7 Review • 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