been made to the breaking of bread together

process of business of preparing food and providing food services

banquets and catering include:

the event is catered away from the hotel

two sub group of catering

responsible to the food and beverages director

plans the banqueting menus

must ensure that they are suitable for the clientele

the director of catering must be able to do the ff:

good source of event bookings

good source of lead

during period of relative quiet

most frequent catering events

meeting rooms set up:

rows of chair are place

tables are used

interaction as sought among delegates

tables around 8-10 persons

also called banquets event order, inform client but also hotel personnel about essential info

Key individuals:

managing the office and controlling the bible or function diary

all service to hotel guest rooms. bring the dining experience to the room with quality food and beverage service

trends in lodging food and beverage operation

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

The largest department in terms of the number of people employed

This sub department generally reports to the executive housekeeper. The modem laundry operates computerized washing/drying machines and large presses

The environmentally conscious companies are not only helping to avoid further environmental degradation but are also saving themselves money while being good corporate citizens

Free shuttle service to areas attractions is provided the vehicle is either a hybrid car or a 15 passengers van for bigger groups

These officers make regular rounds of the hotel premises, including guest floors, corridor, public and private function rooms , parking areas, and offices.

Bicycles sre available for guest use in warm weather. Excellent bicycle-routes maps are provided for those who want to explore the city on tfe two wheels

Trends in Hotel and Room Division

It is under the charge of the executive chef or chef in smaller and medium- sized properties

In the food industry, the food and beverage, it is led by the director of food and beverage

She or he reports to the general manager and is responsible for the efficient and effective operation of the entire food and beverage department

He or she operates the kitchen in accordance with company policy and strives to achieve desired financial results

It is an essential part of food and beverage operations and because it represents the most significant variable cost, staffing becomes an important factor in the day-to-day running of the food and beverage locations

It is run by restaurant managers in much the same way as other restaurants

It allow guests to relax while sipping a cocktail after a hectic day

Some hotels offer guests evening entertainment and dancing whether formal or informal, these food and beverage outlets offer a full beverage service

These are popular at resort hotels where guest can enjoy a variety of exotic cocktails poolside

Traditionally, this bar is away from the hubhub of the lobby and offers a holding area for the hotel's signature restaurant

Departments under food and beverage department

Responsibilities of a food and beverage director

Kinds of bars in large hotels

This security loss division is responsible for maintaining security alarm systems and then implementing procedures and protecting personal of guest and employees and hotel itself

Comprehensive security plan

Method of preparation that creates nutritionally balance levels of cholesterol

Major chain hotel two restaurant

Convenient meeting place

Separate backstage bar

Specialized bar that serves the need of a hotel for large events

Small, refrigerated bars in guest rooms

Offer a full beverage service

Relaxed atmosphere that complements contemporary lifestyles