Notes Chapters 14-18

Notes Chapters 14-18 - Chapter 14 Food & Beverage Service...

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Chapter 14 Food Service -Banquets -higher profit margin -flexibility in pricing -higher volume in sales/ordering/presentation -higher cost control -controlled labor cost -higher employee productivity Types of Food Functions -Breakfasts -Luncheons -Dinners -Dinners with entertainment and/or dancing -Refreshment breaks -Study Refreshment Break guidelines table -Receptions -cocktail receptions should create a festival atmosphere that will carry over to dinner -Hospitality setups in suites, meeting rooms, or exhibit halls -Themed events Changing Tastes -Dietary restrictions -Religious restrictions -Biggest change at breakfast -Health conscious options -whole grain muffins/rolls -very popular alternative to traditional fare Types of Food Service -Plate or American Service -Russian Service -French Service -Preset Service -Buffet Service -A la Carte Catering -Combination Pricing Food Functions -Price guarantees -Contact includes phrasing to determine date by which menu prices will be confirmed -Many planners want to lock in F & B prices however facilities cannot make accurate long-term estimations -Rooms may be one year in advance -F & B is usually 60-90 days in advance
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Attendance -Guarantee policy must be included in contract -48 to 72 hours in advance -pre-determine overage preparation with planner -watch for unusual factors affecting order and deliveries Attrition -Increasingly popular in F & B -An estimated dollar value is determined and a 20% slippage is allowed -Failure to spend this amount activates attrition clause to collect damages Function Rooms -Types of room depends on type of meeting -Factors -traffic flow -décor -lighting -HVAC -set-up and tear-down time Control Procedures -Ticket collection -at the door -at the banquet table -Counting the dishes -Counting the people -include both CSM and planner for accuracy -By consumption Staffing -Standard plated dinners -1 server per 20 guests -with wine 1 server per 16 -may reduce to 1 server per 12 dependent up price of meal -French/Russian service -1 sever per 10 -Buffet meals -breakfast: 1 server per 40 -lunch/dinner: 1 server per 30 -Large Parties -1 captain per every 150 guests Food Beverage Service -Uniserve -meeting planner makes all arrangements for function space and F & B though CSM -Preferred by most meeting planners -Duoserve -planner will meet with banquet/catering for F & B
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-planner will meet with convention services for function space Beverage Service -Types of Setups -host bar/open bar -guaranteed purchase amount -cash bar -guaranteed purchase amount -coupon sales -captain’s bar -self-service/ make your own drink -always hosted -inventory before and after by CSM and meeting planner together Hospitality Suites -Complimentary by facility -Hosted by planner to build good will -Outside vs. Inside liquor purchases -Corkage charge -used to offset lack of income revenues Factors -Brands -House brand -call brand -Pricing Methods -by the house -per person during a specified period of time -by the bottle -regardless of consumption -increased measuring control -by the individual drink
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This note was uploaded on 10/01/2010 for the course HOMT 305 taught by Professor Dorey during the Spring '09 term at Ferris State.

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Notes Chapters 14-18 - Chapter 14 Food & Beverage Service...

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