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 . 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 Global Water & Beverage Technology . Congress - Dubai. Mariam . jarrar. . Consultant, Middle east, NORTH AFRICA AND turkey. 2011 November. . Who . is . Euromonitor. International. the GLOBAL beverage . Objectives. State what is a sugar sweetened beverage (SSBs). Explain what happens when a person consumers too many SSBs. Identify sources of sugar in food. Reflect on your personal beverage intake. Be empowered to make smarter beverage choices. 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.. 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. Beverage Bonanza. Welcome & Introductions. Category Overview. Fun Facts. Doing Business with the Beverage Team. Examples. Quiz. Q & A. 2. Beverage Category Directory. BEVERAGES. Michelle . Frost, Category Manager. :. . Terminal 21. Owner . :. . Land & Houses Public . Co.,Ltd. .. Location . : . Asok. - . Sukhumvit. intersection. Building. : Complex - 9 Floor. : Service Apartment - 20 Floor. 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. Objectives. State what is a sugar sweetened beverage (SSBs). Explain what happens when a person consumers too many SSBs. Identify sources of sugar in food. Reflect on your personal beverage intake. Be empowered to make smarter beverage choices. 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 . 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. 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. Question 1: . WATER!. Question 1: . Question 2:. How much of our bodies is made up of water?. . 10%. 25%. 75%. 95%. Question 2:. How much of our bodies is made up of water?. . 10%. 25%. 75%. 95%.