Food and Beverage Services

Figure 5–1 Food and Beverage Division Organization Chart for a Large Hotel

Food and Beverage Management

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

Banquet Department

Banquet – food served in honor of a special occasiono Business banquet

planned during conventions and business meetings

o Social banquet are held for a variety of celebrations

Sales Department

Sales Director

Catering Manage

r

Sales Manage

r

Meetings

Manager

Banquet booked through sells

2 categories of banquetso 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

Catering Event Order

Banquet Event Order

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

Banquet Department Staff

Banquet Managero 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 Serverso Responsible for serving food and beverages during the banquet

Banquet Setup staffo Responsible for moving and arranging the room dividers, tables,

and chairs Audiovisual Staff

o Projection screen, slides, overheads, data systems, music, etc

Banquet Setup for Wedding

Banquet Service Standing Buffet

o Designed for socialization, finger food is served, guest walk around, food station scattered around

Passed-Items Functiono 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 Banqueto Tables set and quest choose or are assigned a place at a

table, servers serve meal, all is plated in kitchen

Décor and Table Settings

Set mood and ambiance for event

Buffet tables & food stations decorated

Table linenso Tablecloth, napkins,

skirting Place setting

designed based on menu served

Set-Up and Breakdown 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 Equipmento Floor clean

Figures 5-3, 5-4, and 5-5 Seating Styles

Catering

For meetings, a variety of room setups are available depending on a client’s needs; the most frequently selected meeting room setups are:o Theater styleo Classroom styleo Horseshoe styleo Dinner style

Catering Department

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

Room Service/In-Room Dining

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 time—especially breakfasto Making room service profitable/forecasting

demando Avoiding complaints of excessive chargeso Having well-trained and competent employees