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MEEC. Chapter Seven Food and Beverage Management. Introduction. Food & Beverage Functions Food for fuel Food for the overall experience Keeps group together In one place At one time Eases service strain in restaurants on site “What can go wrong, will go wrong.”.

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Presentation Transcript
slide1

MEEC

Chapter Seven

Food and Beverage Management

introduction
Introduction
  • Food & Beverage Functions
    • Food for fuel
    • Food for the overall experience
    • Keeps group together
      • In one place
      • At one time
    • Eases service strain in restaurants on site

“What can go wrong, will go wrong.”

catered events defined
Catered Events - Defined
  • One host / sponsor
  • One check / bill
  • Same meal* * unless special dietary consideration
  • Mandatory gratuity – 15%-22%
    • Distributed to staff and/or management
catered events types
Catered Events - Types
  • On Premise
    • facility with permanent kitchen and function rooms
    • Locations – hotel, restaurant, convention center
    • Permanent furniture and equipment
  • Off Premise
    • Transports food (prepared or to prepare on site)
    • Locations – tents, museums, parks, attractions
    • Equipment and furniture rentals
    • Contract through RFP process
catered events types1
Catered Events - Types
  • Off Premise (continued)
    • Using Destination Management Companies (DMC)
      • Locally based company who knows the locally based venues, caterers and suppliers
      • A one-stop shop for the planner
    • Transportation
      • Additional costs – additional coordination
    • Weather
      • Always a challenge
      • Back-up plans required
catered events types2
Catered Events - Types
  • Conference Centers
    • Complete Meeting Package (CMP)
      • Guest rooms, AV and all meals included in one price per person
      • Continual breaks
      • Cafeteria style service
      • Special private banquets upon request
  • Convention Centers and Stadiums
    • Concession sands
    • Restaurants
    • Special Event catering
catered events hints
Catered Events - Hints
  • Conduct site inspection
  • Choose menu items appropriate to your group
    • Age / Gender
    • Profession / Ethnic background
    • Purpose of event
  • Custom menus
    • Skill level
    • Product availability
  • Stay on top of food trends
types of functions
Continental Breakfast

Full, Served Breakfast

Breakfast Buffet

Refreshment Breaks

Brunch

Buffet Lunch

Box Lunch

Full, Served Lunch

Receptions

Dinner Buffets

Full, Served Dinner

Off Site Event

Theme Party

Types of Functions
styles of service
Buffet

Attended Buffet / Cafeteria

Combination Buffet

Plated Buffet

Action Stations

Reception

Family Style / English Service

Plated / American Service

Preset

Butlered

Russian Service

Banquet French

Cart French

Hand Service

Waiter Parade

The Wave

Mixed Styles

Styles of Service
menus
Menus
  • Always popular ideas
    • Seasonal Food – locally grown, in season, flavor at peak
    • Ethnic Foods – add Asian, Mid-East and South America
    • High Quality Ingredients – name brands, specialty items
    • Fresh Ingredients – no frozen, canned or dried
    • New / Unusual Ingredients – from exotic far away places
    • Safe Foods – organic or pollution / pesticide free
    • Creative Presentations – if it looks good, it tastes good
    • Excellent Service – prompt, friendly, courteous service
menus1
Menus
  • Restrictions
    • Servers should know the ingredients and preparation method of all food items
      • Allergies
      • Diet and health concerns
      • Religious restrictions
menus2
Menus
  • Restrictions
    • Vegetarians
      • Type 1 – no meat but will eat poultry and fish
      • Type 2 – “lacto-ovo” - no meats, poultry or fish
        • By-products OK – cheese, eggs, milk
      • Type 3 – “vegans” no animal source at all
        • No By-products including butter or honey
food consumption patterns
Food Consumption Patterns
  • General Guidelines
    • Know history of the group
    • Know the demographics of the group
      • Age / Gender
      • Profession
      • Socio-Economic background
food consumption patterns1
Food Consumption Patterns
  • General Guidelines
    • Know the purpose of the food function
      • Reunion and Networking
      • Opening to another session
      • Working session
      • Refreshment / Entertainment
    • Guests generally eat more during the first hour of a reception
      • Average 7 hors d’Oeuvres the first hour
food and beverage attrition
Food and Beverage Attrition
  • The difference between the actual number of food-and-beverage covers or revenue projections and the number or formulas (percentages) agreed to in the terms of the contract.
  • Usually there is an allowable shortfall before damages are assessed.
  • Concessions may be lost
    • Complimentary function space, labor or equipment
    • Reassignment or reduction of space.
amenities gifts
Amenities / Gifts
  • Match the gift to the person
    • Note their lifestyle or restrictions
    • Provide something they like or use
  • Avoid
    • Cut fruit and cut cheese / Unpackaged crackers
  • Consider alternatives
    • Pretzels and beer / Cookies and milk
    • Room service gift certificate
    • Bottled water
    • Spa massage or gift shop certificate
beverage events the why
Beverage Events – the Why
  • Refreshment Breaks
    • A part of the educational programming
    • Recommend 30 minutes
      • Re-focus attention
      • Personal business – phone calls, email
      • Mental rest, stretch and restroom
    • Non-alcoholic drinks and snacks
  • Receptions
    • A part of Special Event Programming
    • Socializing and Networking
    • Alcohol and food options
beverage events the what
Beverage Events – the What
  • Categories of Liquor
    • Beer – soft spirit
    • Wine – soft spirit
    • Spirits – hard liquor
      • Well Brands – less expensive “house” liquor or brand
      • Call Brands – mid-range price, specially requested
      • Premium Brands – high priced, high quality “Top Shelf”
beverage events the what1
Beverage Events – the What
  • Categories of Liquor
  • By the Bottle
  • By the Drink
  • Per Person
  • Charge per hour
  • Flat Rate Charge
  • Open Bar
  • Cash Bar
  • Combination Bar
  • Limited Consumption Bar
beverage events the what2
Beverage Events – the What
  • Number of Drinks Per Bottle
beverage events the who
Beverage Events – the Who
  • Labor Charges
    • Extra charges may be negotiable for
      • Bartenders – 1 per 100 guests standard service

1 per 50 or 75 guests special service

      • Barbacks – bartender’s helper
      • Cocktail servers – reduce lines at bar
      • Cashiers – reduces lines at bar / keeps bartender from handling “dirty” money
      • Security – may reduce liability / assures safety
      • Corkage – fee added for food / beverage items brought into the hotel but not purchased from the hotel
hospitality suites
Hospitality Suites
  • Places for attendees to gather outside of established meeting events and times
  • Usually sponsored by
    • Hosting organization
    • Chapter of the organization
    • Exhibitor
    • Non-exhibiting company
    • Allied association
    • Candidate for office in the organization
hospitality suites1
Hospitality Suites
  • Times
    • Morning
    • Afternoon
    • Evening
  • Space Assignments and Approval
    • Control space so competitors are not next to each other
    • Organization gives approval for suite
    • Guard against “Underground” Suites – not assigned, approved or known about
liquor laws
Liquor Laws
  • Vary from state to state and determine:
    • Times of sale
    • Days of sale
    • Size of bottles sold
  • Four types of illegal sales
    • Sale to minors
    • Sale to intoxicated persons
    • Sales outside of legal hours
    • Improper liquor license
room set up
Room Set Up
  • What:
    • Includes order and placement of tables, chairs, décor, equipment, audio-visual, staging and dance floor
  • How:
    • Banquet Event Orders (BEO)
    • Room layout software programs
service timing
Service Timing
  • Cocktail server – 12-16 drinks per trip

48-64 drinks per hour

  • Salad – 20-30 minutes
  • Main course – 30-50 minutes from serving to removal
  • Dessert – 20-30 minutes
  • Typical Luncheon – 1¼ hours
  • Typical Dinner – 2 hours
tablescapes
Tablescapes
  • Tabletop is the “stage” of the event
    • Centerpiece should not block sight lines across the table
    • Cover: place setting including flatware, china, glassware, etc.
    • Napery: all table linens: tablecloths, napkins, overlays, table skirting
    • Other decor
review
Introduction

Catered Events

Types of Functions

Styles of Service

Menus

Food Consumption Patterns

Attrition

Amenities or Gifts

Beverage Events

Hospitality Suites

Rooms

Service Timing

Review