1. 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 All Rights Reserved.

2. 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 All Rights Reserved.

3. 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 All Rights Reserved.

4. 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 All Rights Reserved.

5. 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 All Rights Reserved.

6. 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 All Rights Reserved.

7. 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 All Rights Reserved.

8. 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 All Rights Reserved.

9. Step 2. Purchasing
Centralized Purchasing: a purchasing system in which participating properties develop common purchase requirements and combine purchase quantities.
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 All Rights Reserved.

10. 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 All Rights Reserved.

11. 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 All Rights Reserved.

12. 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 All Rights Reserved.

13. 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 All Rights Reserved.

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

15. 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 All Rights Reserved.

16. 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 All Rights Reserved.