Food Service and Meeting Management in Limited-Service Hotels

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Presentation transcript:

Food Service and Meeting Management in Limited-Service Hotels Chapter 12 Food Service and Meeting Management in Limited-Service Hotels Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Range of Food Services Atrium: a large, open central space used by some hotels for registration, lobby, retail sales, and food services, among other purposes. Lobby Food Services: a term describing the food services offered by limited, service hotels. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Range of Food Services Breakfast Services in Limited-Service Hotels: Continental Breakfast: a simple breakfast consisting of fruit juice or fruit, coffee and toast or a pastry. Breakfast bar with cold food choices Breakfast bar with hot food choices Deluxe Hot Breakfast: a breakfast with hot food choices offered by a limited-service hotel. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Range of Food Services Other food services available: All-day hot beverage service Food and beverage items for a manager’s reception Manager’s Reception: a time, usually during the late afternoon/early evening, when complimentary foods and beverages are offered to guests of limited-service properties. Finger Foods: items such as small sandwiches, salty snacks, and sliced vegetables that do not require plates, flatware, or other service items for guest consumption. Meetings-related food services Special event food services Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Management of Lobby Food Services Managing breakfast operations: Step 1. Menu Planning Step 2. Purchasing Step 3. Receiving and Storing Step 4. Setting Up for Breakfast Service Step 5. Maintaining Breakfast Service Step 6. Cleaning Up Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 1. Menu Planning Factors to consider: Opinions of managers, owners, franchisors Signature (Food or Beverage) Item: food or beverage products produced by a hospitality operation that are unique and/or that the general public associates with the property. Organizational limitations Guest preferences Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 1. Menu Planning Factors to consider: Food Cost Per Guest: the amount expended for breakfast for each guest. (Total Breakfast Food Cost ÷ Number of Guests Served) Accrual Accounting System: an accounting system that matches expenses incurred with revenues generated. Beginning Inventory of food items + Purchases - Ending Inventory of food items Food Cost Cash Accounting System: an accounting system that considers revenue to be earned when it is received and expenses to be incurred when they are paid for. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 1. Menu Planning Factors to consider: Space required for storage, prep, service, dining, clean-up Sanitation Quality Labor Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 2. Purchasing Centralized Purchasing: a purchasing system in which participating properties develop common purchase requirements and combine purchase quantities. www.gfs.com Par Inventory System: a system of managing purchasing and inventory levels based upon the requirement that a specified quantity of product be available in inventory. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 2. Purchasing Challenges in buying the right amount of food: Low sales forecasts may turn into a busy breakfast if there are a lot of walk-ins Predicting guest preferences Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 3. Receiving and Storing Receiving (Food service): the point at which ownership of products being purchased transfers from the seller (supplier) to the hospitality operation. Delivery Invoice: a statement from the supplier that accompanies product delivery and that provides information to establish the amount of money due to the supplier. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 4. Setting Up for Breakfast Service Food service attendant performance depends upon: Proper training Development of a Work Task Checklist Serving Diagram Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 5. Maintaining Breakfast Service Food needs must be anticipated and replenished promptly. The area must be kept neat and tidy, despite large groups of guests dining at the same time. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Step 6. Cleaning Up Last Call: a notice given to guests that service will end at a specified time. www.p2pays.org/ref/13/12198.pdf Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Managing Meetings The small meetings market is vast and should not be overlooked. Mark-up: a fee added to a supplier's charges that the hotel bills a guest or group to compensate for value added by the hotel. Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Managing Meetings Varying roles of limited-service hotels in meetings food services: Group responsible for food services Hotel contacts caterer on behalf of group Hotel provides food services Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.