PPT-1 Chapter 4: Room Service & Beverage Department

2 Key Terms Room Service Room Service Manager Bar Front Bar Service Bar Beverage Manager Hospitality Suite Minibar Bartender Beverage Server Bar Back 3 Room Service Room service is the delivery of food and beverages to guests in their hotel rooms . Check hourslibrarycolumbiaedu for library hour updates Reserve a Group Study room roomreservationsculcolumbiaedu Unattended materials may be relocated given to the security guard or turned in to Lost Found Lost Found locations Circulation Office 3 And 57375en 57375ere Were None meets the standard for Range of Reading and Level of Text Complexity for grade 8 Its structure pacing and universal appeal make it an appropriate reading choice for reluctant readers 57375e book also o57373ers students Sophomores cannot signup for Block 50 or 570 Dining Dollars Plans Regular Meal Plans Fall Spring Total Anytime Dining 100 Dining Dollars and 2 Guest Passes per Sem 3039 3039 6078 14 Meal Plan 250 Dining Dollars and 2 Guest Passes per Sem 3039 3039 Alcohol sales (beverage sales) are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for . food. POUR COST PERCENTAGE. POUR. COST % =. Objectives. Describe. the role of the food and beverage director.. Explain. how a banquet is booked.. List. the responsibilities of each member of the banquet staff.. Contrast. the four styles of banquet service.. The Business. The Market. The future. Presented By:. Robin Householder. Vice President. Pure Health Solutions Inc.. Are you ready?. Have you started?. How does it fit your business plan?. Can you afford not too?. What kind of drinks. do we sell?. Beverage Revenue. Last year we sold nearly $2.5 million in beverages. Healthy beverages outsold less healthy by a nearly 3-1 margin. Our customers clearly prefer a wide variety of healthy drinks. Principles of Food, Beverage, and Labour Cost Controls,. Second Canadian . Edition. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition. 1. Learning Objectives. 21.1 Define . CM226 Catering and Event Management. Chapter . 6, pages 136 . – 154. CHAPTER OBJECTIVES. 1. Discuss the operations of a food and beverage business.. 2. Explain the policies and procedures that are in place to ensure a consistent standard of purchasing, production, and presentation.. The Banquet Department. Risa McCann. 1. Hotel Food and Beverage Services. Most lodging properties offer some kind of food and beverage service. They range from simple . offerings . of coffee and sweet rolls in the lobby to a full-service fine-dining restaurant. Comparison of Adjectives – SB, pg. 26. Berlin’s best Hotels – SB, pg. 25. PRACTICE – pg. . 26 - ex 12, . pg. 27 – ex.13, 14. Practice. SB, pg. 27, ex 12, 13, 14. Vocabulary. , SB - pg. . 26. looks . like ____________________.. Describe your room in six to ten sentences. . Write at least one simple sentence. Highlight in blue!. Write at least one . complex . sentence. . Highlight in pink.. Reinventing Milk to . Increase its Relevance To Millennial Consumers. 1. Dairy Beverage Reinvented:. Understanding the Millennial. Goal: . Grow milk/dairy consumption among the Millennial generation – influencers as individuals, parents and future leaders. January 19, 2022 3:30-5:30pm. January 27, 2022 . 5-7pm. February 2, 2022 10am-12pm. The Future of Food and Beverage Services at Halpern Centre. Land Acknowledgement. Agenda. History of Food and Beverage Services at GSS – 15 minutes.