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Chapter 7
Hospitality and Tourism
| Question | Answer |
|---|---|
| Banquet | Is a food served in honor of a special occasion |
| Banquet Chef | Is responsible for feeding larger groups in the hotel |
| Banquet Event Order | Is a written record of all the decisions that have been made about what the client wants during the banquet |
| Banquet manager | Is responsible for making sure that all aspects of each banquet runs smoothly |
| Banquet servers | Are responsible for serving food and beverages during the banquet |
| Banquet Setup staff | Is responsible for moving and arranging the room dividers, tables ,and chairs |
| Beverage Manager | Usually oversees the hotels front bars, service bars, special purpose bars, room service beverage deliveries, hospitality suit bars and mini bars |
| Break Down | Clear dishes and food, clean tables and chairs, put away all furniture and equipment and clean the floor |
| Clients | Banquet customers |
| Convention | Is a larger meeting |
| Food and Beverage director | The manager in charge of all food and beverage services in the hotel |
| Function | Is another term for special event |
| Hospitality suite | Is a special room in a hotel that is reserved by a group for the purpose of serving refreshments to the group |
| Passed-items functions | Is a type of standing buffet |
| Room service | or in room dining, is delivery of food and beverages to guest in their hotel rooms |
| Room Service Manager | Supervises all room operations |
| Seated banquet | |
| Seated buffet | |
| Station | The location |
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