The primary function of a hotel is to provide ____

__ were the first to start using global distribution systems (GDS).

Each business in the hospitality industry offers some sort of ____ for their guest and employees

The ____are less complex in their management structure than the larger ones.

its main duty is to enhance guest services by constantly developing services to meet guest needs

Airlines were the first to start using ___.

it is used to maximize room revenue at a hotel. It is based on the economics of supply and demand, which means that process rise when demand is strong and drop when demand is weak.

this track guest room charges. Software packages can be used to monitor where calls are being made from which phones on the property

The night auditor waits until the hotel quiets down about ___., and then begins the task balancing the guests’ accounts receivable

The front office has been described as the ___ of the hotel.

needs to find friendly atmosphere

A large hotel is run by a ___ and___

in AMERICAN OR PLATE SERVICE the order is sent to kitchen staff via __ -

needs to elevate self-esteem

these are electronic market for travel, hotel, car rental, and attraction bookings

The largest department in terms of the number of people employed is house keeping. Up to ___ of the hotel employees may work in the department.

These officers makes regular rounds of the hotel premises. •

CATEGORIES OF F&B SERVICES

Similar to the French Service but faster and less expensive

TYPES OF TABLE SERVICE:

To satisfy the following needs: •

TYPES OF SERVICES

-Requires the food to be placed on large platters or in large bowls and delivered to the guest’s table by waiters/servers

Hotels provide ___ to maintain a home-away-from-home feeling for their guest.

-In this type of service, the guests enter the dining area and take seats and a waiter offers them water and menu card

In this type of F&B Service partially cooked food from the kitchen is brought to the service area in a Guèridon trolley that has a portable heating unit for completing the cooking process

needs to get F&B Services at the invested cost

Commercial makes up almost ___ of the F&B industry -

The ____ is a uniformed employee of a hotel who has her or his own separate desk in the lobby or on special concierge floors.

room divisions department:

TWO SEGMENTS OF FOOD AND BEVERAGE SERVICES

The largest department in terms of the number of people employed

In this type of service, the guests enter the dining area and select food items

it is related to all the activities pertaining to preparing for service and serving food and beverages

it provides food and beverage at the places which are not meant for food & beverage service. .

it occurs when the guest service agent/front desk clerk suggestively sells the feature of a larger room, higher floor, or perhaps a better view.

The guest service department or uniformed staff is headed by a guest services manager who may also happen to be the __

To sell rooms. The hotel department work like a team in a relay race. The front desk team will try to sell out (achieve ___ occupancy)

needs to taste different varieties of food

it is held responsible by the GM for the efficient and effective leadership and operation of all the room division departments

It is very elaborate and expensive wherein the chefs demonstrate culinary skill, by preparing meals in front of the guests and involves professional waiters to the serve properly and slowly

In this case, F&B Services is the primary business -

can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers

Here, the guests enter the dining area, collect their plates, and go to buffet counters and help themselves

In this type of service, the guest orders, pays for his order and gets served all at a single point

Secondary businesses in alliance with the main business

Duties involve observing suspicious behavior and taking appropriate action, investigating incidents, and cooperating with local law enforcement agencies

the servers take guests orders in the dining area. The order is sent to kitchen staff via KOT (Kitchen Order Ticket). Food is prepared and pre-plated in the kitchen itself by the chef

it differs among larger, midscale, and smaller properties

In this kind of service, the food and beverages are served in silver cutlery and cookery and the table is normally set with sterling silverware

Non-Commercial epresents about __ of the foodservice industry -