Today Terms Match Up Food and Beverage Power Point Begin Banquet Project.

Slides:



Advertisements
Similar presentations
P R E M I E R C A T E R I N G Complete Catering for All Occasions Casual to Formal.
Advertisements

A Meeting Planner’s Guide to Catered Events
FOOD AND BEVERAGE MANAGEMENT Interactions, Ratios and Contract Services Entrepreneurship- BIS 301.
Food and Beverage Services. The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation.
WALT: by the end of this module, you will be able to book a hotel room
Hotel Organizational Chart
The Hampton Inn and Suites Vacaville/Napa Valley “ Vacaville Chamber Business of the Year” “2009 Spirit of Solano Award Wiiner” “Voted Best Business.
F&B Department Pertemuan 9-10 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008.
Copyright 2008 Delmar Learning.
Chapter 6 Food and Beverage Operations
© 2006, Educational Institute Chapter 14 Food and Beverage Service Convention Management and Service Seventh Edition (478CSB)
Copyright © 2012, 2009, 2007 Pearson Education, Inc. All Rights Reserved. Public Relations Strategies and Tactics Tenth Edition Dennis L. Wilcox Glen T.
INTRODUCTION TO HOSPITALITY Second Edition by John Walker ©1999 Prentice Hall, Inc. Simon & Schuster/A Viacom Company Upper Saddle River, New Jersey
The Banquet Department
Getting to Know the Food and Beverage Division
7 Hotel Food and Services. 7 Hotel Food and Services.
Food and Beverage Operations
Food and Beverage Service
WHY EXHIBIT?. The right exhibition is the only marketing medium that: brings customers to you; allows you to answer questions; overcome objections face-to-face.
© 2006, Educational Institute Chapter 10 The Service Function Convention Management and Service Seventh Edition (478CSB)
Copyright © 2007 by John Wiley & Sons, Inc. All rights reserved Chapter 2 – Hotel Organization and the Front Office Chapter Focus Points Organization of.
A Meeting Planner’s Guide to Catered Events
Principles of Hospitality & Tourism. Principles of Hospitality & Tourism (Course #3015) Climb aboard the Panther Express as we explore the career opportunities.
Chapter 5: Food & Beverage Operations
Chapter Eleven.  The catering department in a large property does not operate in a vacuum  While it often is the only one visible to the client, it.
Chapter 6 Food and Beverage Operations
ADMISSIONS OPEN OXFORD INSTITUTE OF HOTEL MANAGEMENT & TOURISM OXFORD INSTITUTE OF HOTEL MANAGEMENT & TOURISM.
Hotel Operation-F&B Division
Chapter Eight.  Some clients will need unique audio, visual, and/or lighting services  Some will require specialized dining table and buffet-table presentations.
Company brief SYNERGISM was born from synergi of well experienced people in entertaintment and activation industry, such as people with event organizer,
1. Introduction  This Web based application is mainly developed for hotels to maintain the various departments to serve their main motive “Customer Satisfaction”.
Vendor 411 Are you doing business with Lancaster ISD ?
The Banquet Department Risa McCann
Organization of the Hotel
Let’s Play CGMP Jeopardy! Society of Government Meeting Professionals EducationResourcesNetworking A Gilmer Institute of Learning Presentation Original.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 6 Food.
Communication & record keeping. Q. There are many ways to communicate information within the industry. Suggest an appropriate way to communicate the following.
16 Career Clusters. Cluster: Hospitality & Tourism Preparing individuals for employment in career pathways that relate to families and human needs such.
© 2011, Educational Institute Chapter 12 Preparing for the Event Convention Management and Service Eighth Edition (478TXT or 478CIN)
How to plan a perfect event. Step #1 Approval from the Student Life Office  Contact Cheri Smith in the Student Life Office and request a Student Activity.
 Institute has been established since  Enhance your quality.  Develop your personality.  Wi-Fi Campus.  Free Internship.  Hostel Facility.
©2004 Pearson Education, Inc. Upper Saddle River, New Jersey Introduction to Hospitality Management, First Edition John Walker CHAPTERCHAPTER CHAPTERCHAPTER.
© 2014 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Hotel Food and Beverage Services Chapter 7 Terms
Best Practices for Short Term Meetings Convention Services.
Copyright © 2014 The Culinary Institute of America. All rights reserved. An Introduction to Banquet Service Chapter 1 1.
Love at Breathtaking Heights The MetClub Personalized Site Experience.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 6 Food.
Responsible for day-to-day management –All company restaurant kitchens Works with customer service teams –Assures customer satisfaction Responsible for.
1 Chapter 4: Room Service & Beverage Department. 2 Key Terms Room Service Room Service Manager Bar Front Bar Service Bar Beverage Manager Hospitality.
Section 1-1 Careers In Foodservice Section 1-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Foodservice at a Glance Over 11 million employees. One.
Essential Elements of the Sales Call
7 Hotel Food and Services. 7 Hotel Food and Services.
Banquet Manager Meliá Bali
8 Sectors of the Tourism Industry:
Careers in the Hospitality and Tourism Industry
Introduction to Travel and Tourism Homes Away From Home: The Hospitality Industry Chapter 4.
Unit 1: Understand the complexity of hospitality and tourism destinations. Objective 1.01 Identify career opportunities in the hospitality and tourism.
By: Jesús Sánchez Diego Sotillo
Organization Chart Pratt Planning
Unit 1: Understand the complexity of hospitality and tourism destinations. Objective 1.01 Identify career opportunities in the hospitality and tourism.
ASK INSTITUTE OF HOSPITALITY MANAGEMENT & CULINARY ARTS Opportunities in Hotel Management Careers
4 Food and Beverage.
Principles of Hospitality & Tourism
A Close Look at Commercial Off-Site Caterers
Types of Full-Service Hotels
Develop and update hospitality industry knowledge
Holiday Inn World’s Fair Park
FOOD AND BEVERAGE MANAGEMENT Manajemen Perhotelan
Skyline Bakery and Cafe
Presentation transcript:

Today Terms Match Up Food and Beverage Power Point Begin Banquet Project

Banquet Department of a Hotel The banquet department handles all special food events at a hotel 2 types of banquets: 1) business 2) social Booking the banquet comes through the marketing department Banquet customers are often called clients Also divided into: 1) single event banquet -office party or company awards dinner 2) meeting banquet –part of a convention

In order for the banquet to take place, the hotel needs to know all the details of what the client wants Catering manager meets with single events Banquet manager meets with conventions Details include: # of people timing of courses time of banquet room setup type of service decor choice of foods audiovisual needs Banquet event order is then written up.

Banquet event order includes instructions for: ----the kitchen ----the banquet manager ----audio visual department ----food beverage director ----executive chef ----beverage manager ----banquet manager

Now with this ….. Plan out a banquet using the instruction sheet. Counts as a test grade…….. Work in class on project