Food and Beverage Services
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The director of food and beverage reports to the
general manager and is responsible for the efficient
and effective operation of the following
departments:
o Responsible for 5 Departments
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Beverage
Dining room
Kitchen
Banquet
Room service
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Banquet – food served in
honor of a special occasion
o Business banquet planned
during conventions and
business meetings
o Social banquet are held for a
variety of celebrations
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Banquet booked through
sells
2 categories of banquets
o Single event – purpose of
event is banquet
Sales
Director
Catering
Manager
Sales
Manager
• Usually does not require
rooms
• Wedding, office parties
o Meeting banquet
• Part of large event;
convention
Meetings
Manager
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Banquet Event Order
o written record if all the
decisions that have been
made about what the client
wants
o Prepared for each function to inform the client and hotel
personnel about essential information to ensure a
successful event
o Prepared based on correspondence with the client and
notes taken during the property visits
o Invitations to guest is about 50%
o Hotels prepare 3 to 5% more than anticipated
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Banquet Manager
o Responsible for making sure all aspects of each banquet run smooth
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Banquet Chef
o Responsible for feeding all large groups in hotel, buffets, and show
pieces
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Banquet Servers
o Responsible for serving food and beverages during the banquet
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Banquet Setup staff
o Responsible for moving and arranging the room dividers, tables, and
chairs
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Audiovisual Staff
o Projection screen, slides, overheads, data systems, music, etc
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Standing Buffet
o Designed for socialization, finger food is served, guest walk around,
food station scattered around
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Passed-Items Function
o Standing buffet where servers walk around and guest take items
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Seated Buffet
o Guest serve self and then are seated in assigned/found location,
usually a beverage station and serves pick up service
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Seated Banquet
o Tables set and quest choose or are assigned a place at a table,
servers serve meal, all is plated in kitchen
 Set
mood and
ambiance for event
 Buffet tables & food
stations decorated
 Table linens
o Tablecloth, napkins,
skirting
 Place
setting designed
based on menu served
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Actual room arrangement
Tables, service equipment, AV, lighting
Provide diagram after initial meeting
Flow of traffic
Lighting important
o Spot lights, AV being seen
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Room temperature
Breakdown after
o Clean dishes, food, tables, chairs
o Equipment
o Floor clean
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For meetings, a variety of room setups are available
depending on a client’s needs; the most frequently
selected meeting room setups are:
o Theater style
o Classroom style
o Horseshoe style
o Dinner style
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Catering:
o Includes a variety of occasions when people may eat at
varying times

Banquets:
o Refers to groups of people who eat together at one time
and in one place
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Terms are used interchangeably
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56% of all properties offer room service and 75% of
airport properties provide room service
Generally, the larger the hotel and higher the room
rate, the more likely they will offer room service
Challenges include:
o Delivering orders on time—especially breakfast
o Making room service profitable/forecasting demand
o Avoiding complaints of excessive charges
o Having well-trained and competent employees