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Chapter 14 Food and Beverage Service
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Chapter 14 Food and Beverage Service

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  1. Chapter 14 Food and Beverage Service Convention Management and ServiceEighth Edition (478TXT or 478CIN) Courtesy of Hyatt Regency Dallas

  2. Competencies forFood and Beverage Service • Identify different types of food service and service-related issues related to food functions. • Identify control issues related to food functions. • Describe service and control issues related to beverage functions. • Describe post-function activities for both food and beverage functions, and compare large properties with small ones in terms of in-house coordination.

  3. A Vital Function • Food functions are an integral part of most meetings • Association and corporate meeting planners rate the quality of food service as “very important” in their selection of meeting facilities • Food and beverage functions are second only to guestrooms in generating revenue at most convention hotels Courtesy of Orient-Express Hotels

  4. Hyatt’s Personal Preference Menus • Meeting planner selects one appetizer and one salad in advance to be served to each attendee • Meeting planner also chooses three entrées from a selection of six • At the tables, attendees may pick from these three entrées or a vegetarian option • A dessert sampler is also included

  5. Trends in Banquet Food and Beverage • Meeting planners are more food savvy • Hotels seek to create a restaurant-quality dining experience at banquets • Customized menus, choice of entrée, action and testing stations, and upscale presentation are popular • Meeting facilities are offering fresh, healthy, locally grown, organic, and nutritional foods to connect with the trend toward green menus Courtesy of Fairmont Hotels

  6. Profitability of Banquets • Food and beverage is second only to guestrooms in the amount of revenue it generates • The profit margin on banquet sales is 35–40 percent • Banquet sales volume often exceeds restaurant volume by two to one • Banquets allow for flexible pricing, while both food and labor costs may be lower Courtesy of InterContinental Hotels

  7. Planning Food Functions Types of Food Functions • Breakfasts • Luncheons • Dinners • Dinners with entertainment and/or dancing • Coffee breaks • Receptions • Hospitality setups in suites, meeting rooms, or exhibit halls Courtesy of Raffles Hotel Singapore (continued)

  8. Planning Food Functions (continued) • Tips • Use a function sheet for each event • Menu is focal point of theme party • Better to refuse a request than to fail Courtesy of Gaylord Palms Hotels

  9. Changing Tastes Healthier Foods • Low in calories, fat, and cholesterol • High in fiber and nutrition • Breakfast foods lighter/healthier • “Green” menus promote organic, locally grown choices • Refreshment breaks are becoming “energy” breaks Courtesy of InterContinental Hotels

  10. Managing Attendance at Food Functions • Firm menu prices are not quoted earlier than six months prior to event • Planner initially will estimate attendance at a food function • Early estimates of planners should be updated periodically • Guarantee needed 48 or 72 hours in advance for ordering purposes • Group generally guarantees to pay for a certain number regardless of attendance (continued)

  11. Managing Attendance at Food Functions (continued) • Overset safety margin of 5 percent is common. For example, if guarantee calls for 200 attendees, hotel agrees to set for 5 percent over and sets tables and chairs for 210 • Require guarantees in writing • Attrition fees may be assessed if group fails to meet its commitment • Ticket exchange is often used for final banquet

  12. Types of Food Service Plate or American Service • Most common form of banquet service • Food prepared in kitchen and presented on guests’ plates Russian Service • Food prepared in kitchen • Served from platters onto guests’ plates Courtesy of Fairmont Hotels and Resorts (continued)

  13. Types of Food Service (continued) English/Family-Style Service • Food brought to the table on platters or in bowls Butler Service • Used at receptions French Service • Food prepared tableside on carts or a gueridon • Requires space between tables for carts Courtesy of Jumeirah Hotels and Resorts (continued)

  14. Types of Food Service Preset Service • First course on tables when guests arrive Buffet service • Guests serve themselves from arrayed choices À la Carte Catering • Guests have choice of entrées (continued)

  15. Function Room Issues • Choose location based on type of function, location of other functions, traffic, kind of seating, and lighting • Ensure enough time for setup, breakdown, and cleaning • Ensure that noise will not disrupt functions Courtesy of Jumeirah Hotels and Resorts

  16. Control Procedures and Staffing Control Procedures • Meals: usually charge per person • Hotels must establish a head count procedure to determine the actual number of meals served • Count coupons or tickets at door or table, or count dishes • Coffee breaks or hospitality suites: charge per cup or gallon of coffee, per piece or tray of Danish • Complimentary hors d’oeuvres allow higher meal and drink charges • Labor charges and setup costs added to small-function bills (continued)

  17. Control Procedures and Staffing (continued) Staffing • One server per 20 guests • As little as one server per 10 if price and service warrant it • One captain for every 10 to 12 servers • One server per 16 guests with wine service • One server per 30 to 40 guests for buffets

  18. Two Ways of HandlingFood and Beverage Service Uniserve • All arrangements for function space and F&B made through one service contact—the convention service manager. Duoserve • F&B responsibilities separated from scheduling of function space. Meeting planners must work with a banquet/catering department for their F&B requests, and with the convention services department for their function room needs.

  19. Beverage Service Setups and Pricing Methods Types of Beverage Service • Host bar/open bar • Cash bar/no-host bar • Coupons or tickets at no-host bar • Captain's bar Pricing Methods • By the person: flat rate for a specified time • By the bottle: includes opened bottles • By the drink: include labor charge and use standard drink sizes

  20. Hospitality Suites and Brands of Liquor Hospitality Suites • Used by exhibitors and for good will • Policy on liquor from outside (corkage) • Inform group of union regulations Brands of Liquor • House brands—standard • Call brands—by request only • Premium brands—most expensive liquors • Prices for house and call brands may be the same or different

  21. Beverage Control Systems Procedures • Maintain formal procedures • Stock 25 percent more than group’s estimated consumption and return excess to stockroom • Marrying beverage service stations—closing bars in staggered order, moving partials from one bar to another Host Bar Control • Easiest—no cash exchange • Opened bottles returned to stock or sold to group (continued)

  22. Beverage Control Systems (continued) Cash Bar Control • Requires rigid controls • Use cashier, not bartender, for cash handling Coupon or Ticket Bar Control • Need for cashier depends on when tickets are sold Automated Bars • Prevent overpouring • Bartender still required for blended drinks • Most units take only 8 bottles • Lends a mechanical atmosphere to cocktail receptions

  23. Liquor Liability and Staffing Liquor Liability • Many states have dram shop laws • Must take responsible care in serving alcohol Staffing • One bartender for every 75 to 100 people • One bar back for every three bartenders • Open bar stations farthest from entrance first • Staff one waiter for every 50 people for food receptions Courtesy of Mandarin Oriental Hotel Geneva, Switzerland

  24. Post-Function Actions • If billing is per person, tally guests served and have planner acknowledge total • Tally unopened bottles and bottles to be returned for credit; have planner acknowledge totals • If billing is not through master account, bills should be paid when totals are certified 

  25. Food and Beverage Service at Smaller Properties Role of Catering Manager • Can be responsible for sales as well as coordinating F&B in smaller properties • Small property’s catering manager usually does not have authority over rooms • Large property’s catering manager usually handles only F&B (continued)

  26. Food and Beverage Service at Smaller Properties (continued) Servicing and Selling • Smaller properties use uniserve • Catering manager may be in charge of function book at small property • The danger of double-booking Communication and Cooperation Needed • More so in small properties because departments are more autonomous • Small properties should still use specification sheets