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Chapter 14 Food and Beverage Service © 1998, Educational Institute Banquets Banquet profits often run at 35% - 40% Hotel restaurant profits run at 10% - 15% Why? Volume Pricing Flexibility Lower Food Costs Lower Labor Costs Types of Food Service American Service (Plate)

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chapter 14 food and beverage service

Chapter 14Food and Beverage Service

© 1998, Educational Institute

banquets
Banquets
  • Banquet profits often run at 35% - 40%
  • Hotel restaurant profits run at 10% - 15%

Why?

    • Volume
    • Pricing Flexibility
    • Lower Food Costs
    • Lower Labor Costs
types of food service
Types of Food Service

American Service (Plate)

  • Most common form of banquet service
  • Food prepared in kitchen and plated

Russian Service (Platter)

  • Food prepared in kitchen
  • Served from platters onto guests’ plates

French Service (Cart)

  • Food prepared tableside on carts
  • Requires space and skilled staff
types of food service4
Types of Food Service

Preset Service

  • First course on tables when guests arrive

Buffet Service

  • Guests serve themselves
  • Efficient for a large number of people

À la Carte Catering

  • Guests have a choice of entrées
staffing
Staffing
  • Labor charges and setup costs added to the bill for smaller functions
  • 1 server per 20 guests is the standard
  • 1 server per 12 guests depending on price and service level
  • 1 captain per 150 guests at large parties
refreshment break guidelines
Refreshment Break Guidelines
  • Open stations away from entrance first
  • Separate coffee and soda stations
  • Set 1 station per 75 to 100 attendees
  • Staff 1 server per 100 people
  • 20 six-ounce cups of coffee in a gallon
  • Marry stations toward the end
cocktail party beverage service
Cocktail Party & Beverage Service

Two hour cocktail party

8 hors d’ oeuvres / person = 1st hour

4 hors d’ oeuvres / person = 2nd hour

Most Common Beverage Service Setups

1. Host bar / Open bar

2. Cash bar / No-host bar

3. Coupons or tickets at no-host bar

4. Captain’s bar / Self-service

beverage service guide
Beverage Service Guide

1 hour reception for 100 guests

What is the average number of drinks per person?

3

2 hour reception for 100 guests?

4 1/2

beverage service guide9
Beverage Service Guide
  • As the number of guests increases what happens to the number of drinks?
  • As the number of women increases what happens to the number of drinks?
  • 4/5 quart bottle = 25 one ounce drinks
  • Quart bottle = 31 one ounce drinks
beverage service pricing
Beverage Service Pricing

1. By the hour

  • Charge per person / hour

2. By the bottle

  • $50 / bottle; Charged for open bottles

3. By the drink

  • Include labor charge; standard drink sizes

Under 100 guests = By the drink

Over 100 guests = By the bottle

hospitality suites staffing
Hospitality Suites & Staffing

“Corkage Fees”

  • Hotel charges for liquor from outside
  • Charge for setups (mixers, ice, glasses)

Stock 25% more than expected

Brands of Liquor

  • House brands
    • Generic
  • Call brands
    • “The Good Stuff”

)

staffing control procedures
Staffing & Control Procedures

Staffing

  • One bartender for every 75 guests
  • One waiter per 50 guests (food)
  • One waiter per 100 guests (without food
  • Meals are usually charged per person
  • Take tickets at the door, or
  • Have CSM and Planner count heads