ch.13
sales promotion
short term incentives aimed directly at stimulating sales of specific products at a specific time
a la carte catering
catered events in which guests may choose from a number of entrees
guarantee clause
a clause in a banquet order or contract in which the clients give the hotel a count of the number of persons to be served. payment is made of guaranteed or total people that were served, whichever is higher.
suggestive selling
banquet event order BEO
aka function sheet
final contract for the client and serves as a worker order for the catering department
hospitality suite
guestroom or suite used for receptions and entertainment, usually stocked with beverages and light food. often used by exhibitors or trade shows to entertain delegates and sell them there firms products
sweepstakes
marketing, promotions based on chance that require entrants to submit there names+addresses
butler style service
lots of hors d'oerves placed on platters and get walked around by servers
preset services
first course is set before people sit down.
table turnover
the number of times a table can be used to serve new customers during a meal period
english service
food on platters or in bowls is placed on a table and guests serve themselves. some cases the host cuts the meat
russian service
a food service style in which food is served to guests platers or other large dishes by the food servers and suffeiict food for one table is placed on each platter
trading area
aka catchment area
french service
items are prepared tableside from a cart
release date
a confirmed date the organizer will either confirm there reservation for the space or release the space so the hotel can sell.
usually 60-90 days prior to event