Review Questions

Discuss the differences between foodservice in hotel restaurants and commercial non$-$hotel restaurants.

How are banquets beneficial to overall hotel profitability?

What are the advantages and disadvantages of offering room service?

If you were the F&B director of a large luxury property, would you include room service as one of the services of the F&B department? Justify your answer.

What types of employees are employed in the F&B department of a hotel?

How can hotel restaurants gain a competitive advantage?

Do you favor limiting or reducing F&B services in hotels? Why or why not?

Identify the various banquet styles. Which one is the most elegant? Which one is the least elegant?

Describe the various tiers of alcoholic beverages in a bar. Explain the differences.

What are the top three challenges involved in managing hotel room service?