2. 7
Hotel Food and Services

3. Objectives Describe the role of the food and beverage director.
Explain how a banquet is booked.
List the responsibilities of each member of the banquet staff.
Contrast the four styles of banquet service.
Explain the role of the banquet manager during the banquet.
continued

4. Objectives Describe the functions of the room service department.
Describe the role of the bartender and servers in monitoring alcohol consumption.

5. Organization
The food and beverage director is in charge of all food and beverage services
Department managers report to the director:
dining room manager
executive chef
banquet manager
room service manager
beverage manager
continued

6. Organization
Dining room and kitchen departments are similar to an independent restaurant
Banquet department handles all special food events
Room service department delivers food and beverages to guests in their rooms
Beverage department includes all bars

7. Banquets A banquet is food served in honor of a special occasion
The occasion may be
business, such as a convention,
a social occasion (event), also called a function

8. Booking the Banquet Banquets are booked through the sales department
Single-event banquets are booked by the catering manager
Meeting banquets are handled by the meetings and banquets manager
The catering manager or the meetings and banquets manager meet with their clients to work out details of the event
continued

9. Booking the Banquet
The banquet event order (BEO) is a written record of all the decisions made about what the client wants
A copy of the BEO is sent to the food and beverage director, the executive chef, the beverage manager, and the banquet manager

10. Banquet Department Staff
The banquet manager is responsible for making sure the banquet runs smoothly
Other banquet staff members include
banquet servers
banquet setup staff
audiovisual staff
The banquet chef supervises the organization, preparation, and timing of the banquet service

11. Banquet Service The four popular styles of banquet service are
standing buffet
passed-items function
seated buffet
seated banquet

12. Standing Buffet
Food stations, called kiosks, are located around the room
Guests walk around and help themselves
Beverage service is provided
There are few, if any, tables and chairs

13. Passed-Items Function
Servers walk around the room with food and beverages on trays
Guests take items from these trays
Finger food is usually served

14. Seated Buffet Tables are set and guests choose or are assigned a place
Guests serve themselves from a buffet table and return to their seats to eat
Sometimes beverages or parts of the meal are served by servers

15. Seated Banquet
Tables are set and guests choose or are assigned a place
Servers serve all parts of the meal
Everyone eats at the same time
Often, everyone is served the same food

16. Décor and Table Settings
Set the mood and ambiance of the event
Include items such as
room design and color scheme
buffet tables and food stations decorated with flowers, ice sculptures, fruits, or vegetables
dining table centerpieces
table linens and skirting chosen for the occasion
place settings appropriate to the food being served

17. Setup
The room must be set up with the appropriate tables, chairs, service equipment, and audiovisual equipment
Lighting must be suitable for the event
Room temperature must be comfortable for the guests

18. Breakdown To break down a banquet room means to clear dishes and food
clean tables and chairs
put away furniture and equipment
clean the floor

19. Room Service Room service is also called in-room dining
is managed by the room service department
usually has staff consisting of a room service manager and room service servers

20. Beverage Department
The beverage department includes all of the bars in the hotel
A front bar has one or more bartenders who serve the customers directly
In a service bar, servers take orders, the bartender makes the drinks, and servers take them to the customers
Special-purpose bars are set up for a particular event, such as a banquet

21. Beverage Department Staff
The beverage manager oversees all the bars, hospitality suites, and minibars
The bartender prepares the beverages and may also serve them
Bar backs make sure the bar is stocked with liquor and other supplies
In some bars, beverage servers take orders, serve drinks, and take payment
continued

22. Beverage Department Staff
Places that serve alcohol usually develop an alcohol service policy that covers
enforcing local and state liquor laws
checking identification for legal age
monitoring guests’ alcohol consumption
how to handle guests who show signs of being affected by alcohol

23. Chapter 7 Review
Which department managers report to the food and beverage director?
dining room manager, executive chef, banquet manager, room service manager, beverage manager
Which hotel department handles the bookings for banquets?
the sales department
continued

24. Chapter 7 Review
What is the difference between a standing buffet and a passed-items function?
At a standing buffet, guests help themselves to food from food stations. At a passed-items function, servers walk around the room with food and beverages on trays.
What is the difference between a seated buffet and a seated banquet?
At a seated buffet, guests serve themselves. At a seated banquet, servers serve the meal.
continued

25. Chapter 7 Review What is another name for room service?
in-room dining
Places that serve alcohol usually have an _____ _____ _____that describes how to handle guests who are showing signs of being affected by alcohol.
alcohol service policy