CHAPTER TEN - 6/15/11 CHAPTER TEN CLUB FOOD AND BEVERAGE...

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6/15/11 CHAPTER TEN CLUB FOOD AND BEVERAGE OPERATIONS
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6/15/11 IMPORTANCE OF FOOD AND 1. HELPS ATTRACT NEW MEMBERS 2. HELPS RETAIN MEMBERS 3. CONTRIBUTOR TO THE FINANCIAL WELL- BEING 4. SETS THE TONE FOR THE REST OF THE CLUB
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6/15/11 CLUBS PROVIDE FOOD AND BEVERAGE IN THE SAME MANNER AS PROFIT-ORIENTED PROPERTIES, BUT PROFIT-THINKING 1. MUST BE RESPONSIVE TO THE MARKET 2. MENUS REPRESENT MEMBER WANTS 3. EFFECTIVE MANAGEMENT 4. CONCERN FOR SAFETY AND HEALTH
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6/15/11 CLUB FOOD AND BEVERAGE DIFFERENCES FROM OTHER SEGMENTS 1. PREPARE FOR MANY VENUES FROM ONE KITCHEN 2. PRODUCT AND SERVICE IS THERE FOR EVERYONE TO SOCIALIZE 3. ADVISORY BOARDS 4. LOWER TURNOVER
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6/15/11 FOOD AND BEVERAGE TYPES OF FACILITIES 1. FORMAL DINING ROOM 2. UPSCALE-CASUAL DINING ROOM 3. CASUAL DINING ROOMS 4. QUICK-SERVICE 5. CATERING AND BANQUET 6. LOUNGE OR BAR 7. REFRESHMENT CARTS
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6/15/11 FOOD AND BEVERAGE ORGANIZATION THE ORGANIZATION WILL DIFFER FROM CLUB TO CLUB, BUT
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This note was uploaded on 06/15/2011 for the course HRTM 285 taught by Professor Knapp during the Spring '11 term at South Carolina.

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CHAPTER TEN - 6/15/11 CHAPTER TEN CLUB FOOD AND BEVERAGE...

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