7 Hotel Food and Services

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

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

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

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

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

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

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

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

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

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

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

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

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

Décor and Table Settings The mood and ambiance of the event Includes 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

Setup 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

Breakdown Break down a banquet room clear dishes and food clean tables and chairs put away furniture and equipment clean the floor

Room Service Room service also called in-room dining managed by the room service department usually has staff consisting of a room service manager and room service servers

Beverage Department The beverage department includes all of the bars in the hotel front bar has one or more bartenders who serve the customers directly 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

Beverage Department Staff The beverage manager oversees all the bars, hospitality suites, and mini bars bartender prepares the beverages and may also serve them Bar backs make sure the bar is stocked with liquor and other supplies beverage servers take orders, serve drinks, and take payment continued

Beverage Department Staff 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

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

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

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