HB 237 Chapter 9: HB 237 – Chapter 9 Summary
Document Summary
Full-service hotels ofer food and beverage products and services to guests staying at the hotel and to others living in the community or visiing the property. People atending convenions and meeings as well as other groups desiring food and beverage service can also enjoy a la carte or banquet meals at these hotels. As a result, managers at these properies must accommodate the diverse needs of a wide range of guests when planning their food and beverage oferings. The organizaion of a hotel"s food and beverage department typically depends upon the volume of revenue it generates. Smaller properies may have a food and beverage manager who directs the work of the employees responsible for food producion and beverage service. As the department grows in size, specialized posiions (e. g. , specialized chefs for the dining room, room service managers, beverage managers, and banquet managers) become necessary.
