Knowledge category · 11 articles
Food & Beverage
Understand hotel restaurants, bars, banquets, room service, food and beverage cost control, forecasting, menu strategy, event charges, and connected technology.
What Is Hotel Food and Beverage?
Hotel food and beverage is the department and operating system responsible for preparing, selling, serving, and controlling food and drinks across hotel restaurants, bars, banquets, catering, room service, lounges, grab-and-go outlets, and other applicable venues.
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Food and Beverage reading order
What Is Hotel Food and Beverage?
What Is a Hotel Restaurant?
What Is a Hotel Bar?
What Is Banquet Service?
What Is Hotel Room Service?
What Is a Hotel Point-of-Sale System?
What Is Food Cost?
What Is Beverage Cost?
What Is a Food and Beverage Forecast?
What Is Menu Engineering?
What Is a Banquet Guarantee?
What Is a Hotel Service Charge?
Connected hotel operations
Related technology, meetings, finance, and revenue articles
What Is Food Waste in a Hotel?
Food waste in a hotel is edible or inedible food discarded during purchasing, receiving, storage, preparation, service, events, room dining, buffets, and guest consumption.
Sustainability · Sustainable PurchasingWhat Is Sustainable Hotel Purchasing?
Sustainable hotel purchasing evaluates environmental, social, quality, performance, durability, packaging, supplier, transport, cost, and lifecycle factors alongside the hotel’s operational requirements.
Sustainability · Waste ManagementWhat Is Hotel Waste Management?
Hotel waste management is the coordinated prevention, reduction, sorting, collection, storage, measurement, vendor handling, recovery, and disposal of materials generated by guestrooms, food service, offices, maintenance, purchasing, and construction activity.
Technology & Data · Food and Beverage TechnologyWhat Is a Hotel Point-of-Sale System?
A hotel point-of-sale system, or POS, records orders and transactions in restaurants, bars, room service, retail outlets, banquets, and other revenue centers, then supports settlement by cash, card, room charge, house account, or another configured tender.
Meetings & Events · CateringWhat Is Hotel Catering?
Hotel catering is the planning, production, and service of food and beverages for hotel meetings and events, including breaks, receptions, banquets, plated or buffet meals, and other arranged functions.
Food & Beverage · Forecasting and PlanningWhat Is a Food and Beverage Forecast?
A food and beverage forecast is a current estimate of expected outlet and event demand, such as covers, guest counts, revenue, menu mix, production, purchasing, staffing, and cost, for a defined future period.
Role-based discovery
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Professional scope
Property and jurisdiction rules control
Food safety, allergens, alcohol service, service charges, gratuities, payroll, taxes, guarantees, and contract practices vary by hotel and jurisdiction. Use current agreements, approved procedures, applicable law, and qualified professionals.
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Banquet Operations
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Bar Operations
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Event Guarantees and Charges
What Is a Banquet Guarantee?
A banquet guarantee is the final guest count or quantity provided under an event’s agreement and planning process by a stated deadline, commonly used to plan food, staffing, setup, and billing.
Food & Beverage · Event Guarantees and ChargesWhat Is a Hotel Service Charge?
A hotel service charge is a required charge that a hotel may add to certain food, beverage, banquet, room-service, or other transactions under disclosed terms. It is not automatically the same as a voluntary gratuity or tip.
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Food and Beverage Cost Control
What Is Beverage Cost?
Beverage cost is the cost of alcoholic or nonalcoholic beverages used or sold during a period. Beverage-cost percentage compares that cost with the corresponding beverage revenue.
Food & Beverage · Food and Beverage Cost ControlWhat Is Food Cost?
Food cost is the cost of food used or sold during a period. Hotels commonly calculate food used from opening inventory plus purchases, adjusted for transfers and other approved items, minus closing inventory, then compare that cost with food revenue.
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Food and Beverage Fundamentals
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Forecasting and Planning
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In-Room Dining
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Menu Strategy
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