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    Discovering Hospitality and Tourism, 2nd Ed

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    RHTi BD
    Full-service hotels offer various food and beverage services including banquets for large groups, room service, and cafeterias for employees. Management positions for food and beverage services vary depending on the size of the hotel, with larger hotels requiring more managers and specialists. While room service and alcohol service can present challenges, banquet events are generally more profitable for hotels.

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    Discovering Hospitality and Tourism, 2nd Ed

    Uploaded by

    RHTi BD
    187 views10 pages
    Full-service hotels offer various food and beverage services including banquets for large groups, room service, and cafeterias for employees. Management positions for food and beverage services vary depending on the size of the hotel, with larger hotels requiring more managers and specialists. While room service and alcohol service can present challenges, banquet events are generally more profitable for hotels.

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    Full-service hotels offer various food and beverage services including banquets for large groups, room service, and cafeterias for employees. Management positions for food and beverage services vary depending on the size of the hotel, with larger hotels requiring more managers and specialists. While room service and alcohol service can present challenges, banquet events are generally more profitable for hotels.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    187 views10 pages

    Discovering Hospitality and Tourism, 2nd Ed

    Uploaded by

    RHTi BD
    Full-service hotels offer various food and beverage services including banquets for large groups, room service, and cafeterias for employees. Management positions for food and beverage services vary depending on the size of the hotel, with larger hotels requiring more managers and specialists. While room service and alcohol service can present challenges, banquet events are generally more profitable for hotels.

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    You are on page 1of 10

    Food and Beverage Services Offered

    by Full-Service Hotels

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.1
    SPECIAL HOTEL FOODSERVICES
    Restaurants typically offer a la carte dining, and many are able to
    serve banquets to relatively small groups of guests. Hotels offer
    foodservices not seen in most other types of hospitality
    organizations:

    Banquets for very large groups of people. Some hotels have


    ballrooms and meeting spaces that can serve several thousand or
    more guests at the same and/or different events.

    Room service. The service of food and beverages within a guest


    room is uncommon in any other segment of the hospitality industry.

    Employee foodservices. Large hotels may employ hundreds or


    thousands of staff members. Employee cafeterias are sometimes
    available for their exclusive use, and a subsidized meal is
    considered a fringe benefit.

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.2
    Management Positions in Food and
    Beverage Service (Small Hotel)

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.3
    Management Positions in Food and
    Beverage Service (Large Hotel)

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.4
    Management Positions in Food and
    Beverage Service (Very Large Hotel)

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.5
    Why Room Service May Not Be
    Profitable
    • Labor costs are high.
    • It takes a significant amount of time to
    transport food from the kitchen to (often)
    remote guest room areas and back to the
    kitchen.
    • Expenses for equipment can be significant.
    • Costs for items such as glasses, cups,
    flatware, and serviceware increase room-
    service costs, and these items are frequently
    stolen.

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.6
    Special Room Service Operating
    Concerns
    • Communication problems. These can arise when
    incomplete order information is received from the
    guests.
    • Lost opportunities for upselling by the order taker.
    • Within-guest room service challenges.
    Room servers must set up the meal, explain
    procedures to retrieve items, present the guest
    check and secure payment, open bottles of wine,
    and provide an attitude of genuine hospitality.

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.7
    Why Banquet Events Are More
    Profitable Than a la Carte Dining
    • Banquets frequently celebrate special events and
    create opportunities to sell more expensive and
    profitable items.
    • The number of meals is known in advance, and it is
    easier to schedule production and labor
    requirements.
    • There is less likelihood of overproduction of food.
    • Banquet planners can frequently sell hosted or
    cash bars that enable increased sales of alcoholic
    beverages.

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.8
    BANQUET CONTRACTS AND BILLING POLICIES

    Topics to be addressed include:


    • Last day a banquet space will be held without a signed contract
    • Time by when an attendance guarantee must received
    • Cancellation policy: an explanation of fees to be assessed if
    the banquet contract is canceled
    • Guarantee reduction policy: if the final guarantee is less than
    the specified percentage of the initial guarantee, an additional
    charge may be assessed
    • Billing: information about the amount and schedule for guest
    payment
    • Information about the service of alcoholic beverages
    • Other information

    Discovering Hospitality and Tourism, 2nd Ed.


    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.9
    Alcoholic Beverage Service
    in Hotels
    • All hotel employees (not just food/beverage
    servers) must receive training to recognize
    intoxication.
    • Intoxicated guests may need to travel long
    distances within the hotel to reach their
    guest rooms.
    • Issues such as underage drinking in guest
    rooms and transport of alcoholic beverages
    to guest rooms by minors can cause
    problems.
    Discovering Hospitality and Tourism, 2nd Ed.
    Ninemeier and Perdue
    © 2008 Pearson Education, Inc.
    Upper Saddle River, NJ 07458
    O.H. 11.10

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