1. Food and Beverage Services

3. The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments: o Responsible for 5 Departments Beverage Dining room Kitchen Banquet Room service

4. Banquet – food served in honor of a special occasion o Business banquet planned during conventions and business meetings o Social banquet are held for a variety of celebrations

5. Sales Director Catering Manager Sales Manager Meetings Manager Banquet booked through sells 2 categories of banquets o Single event – purpose of event is banquet Usually does not require rooms Wedding, office parties o Meeting banquet Part of large event; convention Banquet Event Order o written record if all the decisions that have been made about what the client wants

7. o Prepared for each function to inform the client and hotel personnel about essential information to ensure a successful event o Prepared based on correspondence with the client and notes taken during the property visits o Invitations to guest is about 50% o Hotels prepare 3 to 5% more than anticipated

8. Banquet Manager o Responsible for making sure all aspects of each banquet run smooth Banquet Chef o Responsible for feeding all large groups in hotel, buffets, and show pieces Banquet Servers o Responsible for serving food and beverages during the banquet Banquet Setup staff o Responsible for moving and arranging the room dividers, tables, and chairs Audiovisual Staff o Projection screen, slides, overheads, data systems, music, etc

10. Standing Buffet o Designed for socialization, finger food is served, guest walk around, food station scattered around Passed-Items Function o Standing buffet where servers walk around and guest take items Seated Buffet o Guest serve self and then are seated in assigned/found location, usually a beverage station and serves pick up service Seated Banquet o Tables set and quest choose or are assigned a place at a table, servers serve meal, all is plated in kitchen

11. Set mood and ambiance for event Buffet tables & food stations decorated Table linens o Tablecloth, napkins, skirting Place setting designed based on menu served

12. Actual room arrangement Tables, service equipment, AV, lighting Provide diagram after initial meeting Flow of traffic Lighting important o Spot lights, AV being seen Room temperature Breakdown after o Clean dishes, food, tables, chairs o Equipment o Floor clean

14. For meetings, a variety of room setups are available depending on a clients needs; the most frequently selected meeting room setups are: o Theater style o Classroom style o Horseshoe style o Dinner style

15. Catering: o Includes a variety of occasions when people may eat at varying times Banquets: o Refers to groups of people who eat together at one time and in one place Terms are used interchangeably

16. 56% of all properties offer room service and 75% of airport properties provide room service Generally, the larger the hotel and higher the room rate, the more likely they will offer room service Challenges include: o Delivering orders on timeespecially breakfast o Making room service profitable/forecasting demand o Avoiding complaints of excessive charges o Having well-trained and competent employees