Although on-premise catering is generally the second largest source of revenue for most hotels, the on-premise catering area has been virtually ignored in the hotel school curriculum. Catering is often the highest visibility the hotel has on a local level. Catering can create an image for the hotel, both locally and nationally. | Contemporary Hotel Catering Patti J. Shock and John Stefanelli Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Introduction Although on-premise catering is generally the second largest source of revenue for most hotels, the on-premise catering area has been virtually ignored in the hotel school curriculum. Catering is often the highest visibility the hotel has on a local level. Catering can create an image for the hotel, both locally and nationally. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Department Organization In most hotels, the director of catering reports to the director of food and beverage. The director of catering – assigns and oversees all function; oversees catering sales managers; oversees all marketing efforts; interacts with clients and catering managers; coordinates with the hotel sales director; and works with the chef to update and create menus. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Department Organization Cont. Assistant catering director – helps with marketing, oversees catering sales managers, and services one or more accounts. Catering sales representatives – usually involved only with selling, leaving the servicing to others. Banquet manager – implements the director of catering’s requests; oversees room captains; supervises functions in progress; staffs and schedules servers and bartenders; and coordinates all support departments. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Department Organization Cont. Assistant banquet manager – reports to the banquet manager and supervises table settings and décor. Banquet set-up manager – supervises the banquet set-up crew; orders tables, chairs, portable bars, and other room equipment from storage; and supervises the tear-down of the room after the event has concluded. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Department Organization Cont. The scheduler - enters bookings in the Master Log (now . | Contemporary Hotel Catering Patti J. Shock and John Stefanelli Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Introduction Although on-premise catering is generally the second largest source of revenue for most hotels, the on-premise catering area has been virtually ignored in the hotel school curriculum. Catering is often the highest visibility the hotel has on a local level. Catering can create an image for the hotel, both locally and nationally. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Department Organization In most hotels, the director of catering reports to the director of food and beverage. The director of catering – assigns and oversees all function; oversees catering sales managers; oversees all marketing efforts; interacts with clients and catering managers; coordinates with the hotel sales director; and works with the chef to update and create menus. Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved Department .
