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 . Understand the primary types of beers.. Understand and identify different liquors and their use in cocktail service.. Identify and describe different wines and their service.. Understand the idea and flavor profiles of basic liqueurs.. 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.. SERVICE. Service at a laid cover. Assisted service – part service at a laid cover and part self-service. Self service. Service at a single point (ordering, receipt of order and payment. Specialised service or service in situ. Is it time to add a new entrée or two to your menu?. If so, here are some things to consider: . Is it feasible?. What are the costs?. How will the item be received by Hotel clientele?. Does the item fit in with others similar on the menu?. 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?. Chapter . 10. Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved. LODGING OPERATIONS. Whether 100 . rooms . or over . 5,000 rooms, functions remain essentially the same. Size does affect how responsibilities are separated however (and staffing. Learning Objectives. Explain the different types of water service.. Discuss cocktail service and the different types of cocktails.. Describe the different types of spirits and how they are used.. Explain types of beer and how they are served and stored.. 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.. Slide . 1. Subject Elements . Take and process room service orders. Prepare for room service. Prepare for room service. Present room service accounts. Clear room service. Maintain readiness of room service. 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. . Chapter 6. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain the importance of providing quality non-alcoholic. beverages.. •. . Describe federal, state, and local regulations that impact the purchase and management of alcoholic beverages.. 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. �� HFS B202 (1) B-202 Chiropractor ReimbursementWhen billing for services, the claim submitted for payment must include a diagnosis and the coding must reflect the actual services prov