Hospitality Sales & Meeting Managment Exam 3

Front 1

Pre-convention meeting (Pre-con)

Back 1

meeting held beofre convention to review entire program to ebnsure that planner and hotel understand each other's requirements and expectations. Attended by planner and key hotel personnel who are involved in the event

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Post-convention meeting (Post-con)

Back 2

meeting held after the completion of event or convention to evaluate the forecasting adn planning that follows the convention and hotels performance during event.

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Specification shhet (resume)

Back 3

form providing a comprehensive overview of the entire convention program. Sent to various hotel departments involved in the event, it provides specific instructions to staff servicing event. Include summary of group activities, billing instructions, key attendees, arrival and departure patterns

Front 4

Function sheet (banquet event order)

Back 4

a form that provides a detailed breakdown of a single event. The banquet event order generally serves as a contract for the client and as a work order for the hotel's department

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Tables:
classroom (square)

Back 5

18 inches by 6 feet
6 feet by 30 inches

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ADA responsibilities for meeting room sets

Back 6

adequate handicapped parking, easy accesibility (ramps, wide doorways), adapted restroom facilities, assistive devices for hearing and visually impaired

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Considerations when determining function room charges

Back 7

its negotaible, meeting roomm charges depend on group, time of meeting, space required and food functions, can be used to compensate for low sleeping room rates, hotels should have preprinted "rack" rates for meeting room charges, charge for meeting space if guestroom commitment will not cover cost of setup, service cleaning and tear down

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Considerations when assigning function space

Back 8

expected number of attendees, room setup (tables), audio visual equipment, lectern or head tables, props, decor, food & beverage

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Themed event

Back 9

a function with a creative theme to make it more memorable. Themed events utilize elements that appeal to all five senses, incorporating sights (decorations and costumes), sound, taste (special food & beverages), touch and smells to create a unique experience

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Action station

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chefs prepare foods to order and serve them to guests. Popular items for action station include omelets, crepes, pasta, grilled meat or shrimp, carved meats, sushi, flaming desserts. Also called performance stations or exhibition cooking

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Guarantee

Back 11

the minimum number of meals to be paid for by the client, even if some are not consumed. Usually, the hotel requires the planner to set this number no less than 48 hours prior to service

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Overset

Back 12

number of covers set over the guarantee. Billed to the client only if actually consumed

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Staffing needs for food and beverage functions

Back 13

average one waiter per 20 guests, one captain for every 150 guests at large parties, per-meal briefing should be held by captains to review menu and special service requirements, course serving times must be carefully controled and adhered to

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Host bar (open bar or sponsored bar)

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beverage plan for banquets or other functions in which guests do not pay for drinks; the host is charged either by the drink or bottle

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Cah bar (no-host bar or COD bar)

Back 15

guests pay for their own drinks

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American

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most common- food assembled in kitchen, waiters deliever plates to tables, and guests are served food from left and beverages from right

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Russian

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all food prepared in kitchen, courses are being served to the guests directly from soup tureens, platters or dish by waiters working as teams, require more space between tables to enable waiters to move freely, effiecient way to control portions

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French

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tableside service, generally for small groups

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English

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similar to Russianfood brought to tables on platter or trays, food presented to the host, who either cuts teh main course or is done by server away form table, other accompaniments are placedin bowls on teh tables allowing guests to serve themselves

Front 20

Hotels guarantee food prices

Back 20

most hotels have a policy of quoting menu prices not more than 6 months before the event

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House brand (well brand)

Back 21

brand of wine or distilled spirits selected by hotel or restaurant as their standard when no specific brand is specified

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Call brand

Back 22

brand name liquors, distinguished from "house brand", selected by customer according to personal preferences. Usually a higher quality than house brands

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Premium brand

Back 23

higher quality, higher priced hard liquor. The best and most expensive brand

Front 24

Profit percentages of banquet events

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35-45%

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Master accounts (master bill)

Back 25

account on which all charges incurred by delegates are accumulated to be paid by sponsoring organization. Charges to be posted should be agreed upon in advance. May include room, tax, incidentals, F&B, audiovisual equipment, decor

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Master account folio

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charges paid entirely by sponsoring organizations

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Individual guest folio

Back 27

charges paid entirely by guest

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Split folio

Back 28

charges paid partially by sponsoring organization and partially by individual guest

Front 29

Post conference review

Back 29

a meeting at the primary facility at which the event occured just after event has ended. Attendees usually include the primary event organizer, representatives of the host organization, department heads of the facility, other facility staff as required, event contractors. Purpose is to evaulate the implementation of the event and to complete the post-convention report

Front 30

Banquet event order (BEO or function sheet)

Back 30

a form that provides a detailed breakdown of a single event. The banquet order generally serves as a contract for the client and as a work order for the hotel's departments

Front 31

Resume (specification sheet)

Back 31

form providing a comprehensive overview of the entire convention program. Sent to the various hotel departments involved in the event. Provides specific instructions to staff for servicing event. Include summary of all group activities, billing instructions, keey attendees, arrive & departure patterns

Front 32

Master account billing authorization

Back 32

a form that provides instructions on the types of folios to be established, limits of fincial responsibility, and names and signatures of personnel authorized to sign for group charges

Front 33

Service charge

Back 33

an automatic and mandatory amount added to standard F&B charges or hotel services

Front 34

Board of directors/conference set

Back 34

one wide table or series of tables set up in a rectangle shape with chairs on both sides and at the end.

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Lectern

Back 35

a reading desk used to hold the speaker's papers, Either rests on the floor (full size) or on the table