CHAPTER TEN - CHAPTER TEN CLUB FOOD AND BEVERAGE OPERATIONS...

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CHAPTER TEN
CLUB FOOD AND BEVERAGE
OPERATIONS

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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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CLUB F&B COMPARED TO OTHERS
CLUBS PROVIDE FOOD AND BEVERAGE IN THE SAME
MANNER AS PROFIT-ORIENTED PROPERTIES, BUT
ALSO SHOW REGARD TO F&B AS NON-PROFITS
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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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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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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FOOD AND BEVERAGE ORGANIZATION
THE ORGANIZATION WILL DIFFER FROM CLUB TO CLUB, BUT