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Chapter 14 Food and Beverage Service

Chapter 14 Food and Beverage Service © 1998, Educational Institute Banquets Banquet profits often run at 35% - 40% Hotel restaurant profits run at 10% - 15% Why? Volume Pricing Flexibility Lower Food Costs Lower Labor Costs Types of Food Service American Service (Plate)

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Chapter 14 Food and Beverage Service

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  1. Chapter 14Food and Beverage Service © 1998, Educational Institute

  2. Banquets • Banquet profits often run at 35% - 40% • Hotel restaurant profits run at 10% - 15% Why? • Volume • Pricing Flexibility • Lower Food Costs • Lower Labor Costs

  3. Types of Food Service American Service (Plate) • Most common form of banquet service • Food prepared in kitchen and plated Russian Service (Platter) • Food prepared in kitchen • Served from platters onto guests’ plates French Service (Cart) • Food prepared tableside on carts • Requires space and skilled staff

  4. Types of Food Service Preset Service • First course on tables when guests arrive Buffet Service • Guests serve themselves • Efficient for a large number of people À la Carte Catering • Guests have a choice of entrées

  5. Staffing • Labor charges and setup costs added to the bill for smaller functions • 1 server per 20 guests is the standard • 1 server per 12 guests depending on price and service level • 1 captain per 150 guests at large parties

  6. Refreshment Break Guidelines • Open stations away from entrance first • Separate coffee and soda stations • Set 1 station per 75 to 100 attendees • Staff 1 server per 100 people • 20 six-ounce cups of coffee in a gallon • Marry stations toward the end

  7. Cocktail Party & Beverage Service Two hour cocktail party 8 hors d’ oeuvres / person = 1st hour 4 hors d’ oeuvres / person = 2nd hour Most Common Beverage Service Setups 1. Host bar / Open bar 2. Cash bar / No-host bar 3. Coupons or tickets at no-host bar 4. Captain’s bar / Self-service

  8. Beverage Service Guide 1 hour reception for 100 guests What is the average number of drinks per person? 3 2 hour reception for 100 guests? 4 1/2

  9. Beverage Service Guide • As the number of guests increases what happens to the number of drinks? • As the number of women increases what happens to the number of drinks? • 4/5 quart bottle = 25 one ounce drinks • Quart bottle = 31 one ounce drinks

  10. Beverage Service Pricing 1. By the hour • Charge per person / hour 2. By the bottle • $50 / bottle; Charged for open bottles 3. By the drink • Include labor charge; standard drink sizes Under 100 guests = By the drink Over 100 guests = By the bottle

  11. Hospitality Suites & Staffing “Corkage Fees” • Hotel charges for liquor from outside • Charge for setups (mixers, ice, glasses) Stock 25% more than expected Brands of Liquor • House brands • Generic • Call brands • “The Good Stuff” )

  12. Staffing & Control Procedures Staffing • One bartender for every 75 guests • One waiter per 50 guests (food) • One waiter per 100 guests (without food • Meals are usually charged per person • Take tickets at the door, or • Have CSM and Planner count heads

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