RECR 470 Chapter Notes - Chapter 14: No Charge, Finger Food, Avail
21 Mar 2017
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Intro: attendees have higher expectations regarding f&b served @ mtngs/conventions, more willing to exper. w/new foods & expect attractive presentations, entre selections, 1 appetizer/salad/dessert/choice from 3 entrees out of 6. Labor costs = lower b/c banquets servers & bartenders are part-time emp. used on as-needed basis: emp. productivity = high since staffing levels can be set for predetermined guaran. attendance. Off-premises catering: off-premises catering: trans. of food, fully prepped/in various stages of prep, from hotel"s kit(cid:272)he(cid:374) to si(cid:396)e a(cid:449)a(cid:455) f(cid:396)o(cid:373) hotel. Location of event = imp. factor in determ. menu/method of food prep: used to boost f&b rev, determ. feasibility of op, partner w/local venues & dmcs. Changing tastes: menus should be healthy, biggest change in eating habits = breakfast, new tech. avail. to assist mtng planners in making decisions/improve qual. F&b offered: reason why refreshment breaks are now being called energy breaks.
