back of the house final

Symposium:
Similar to a forum except the conduct is more formal.There is less audience participation than a forum.
Seminar:
The seminar format tries to get away from the idea of a presenter or presenters addressing an audience from a platform. It usually involves much participations, much give-and-take, a charing a knowledge and experience by all.
4P’s

The 4P’s are:

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Price

Product

Place

Promotion

Exhibition
An event held in conjunction with another meeting, such as a convention.
Steps of a marketing plan

1- Conducting market research

2- Selecting target markets & positioning your property

3- Establishing objectives and action plans

4- Reviewing & monitoring the marketing plan

Key account
Prioritizing of accounts based upon their individual profit potential

Incentives meetings

 

Meetings held during incentive trips given to employees, distributors, and dealers as a reward

for top performance.

Training meetings
Meetings held to update pesonnel in new company policies, methods or procedures. Usually fairly small in size.
Insurance company meetings
Most company use insurance
sales blitzs
contacting potential clients in a concentrated area over a brief period of time used for both reacting and qualifying new prospects
CVB

Convention and visitors bureau

Aida

Attention, Interest, Desire, Action

Get people attention, make them interest, let them desire, make them take action

Print media placement
top right corner
French service
food prepared tableside on cart or a gueridon.
Russian service
Food prepared in kitchen, served from platters on to guests plates.
Buffet service
Guests serve themseves from an array of choices.
American service
Most common form of banquet service, Food is prepared in the kitchen and presented on guest plates.
Preset service
First course on tables when guest arrives
A la carte service
Guest have choice of entrees
Advertising campaign
Is to purchase advertising space or time from a specific media company for a limited amount of time.
Convention billing stage
Signed contract, few weeks before convention, at the begining of the convention, at the convention, before you leave the convention
Contract protection
Protect both planners and hotel
Banquet Houseman
Methods of making hotel reservations
Group Resume
A summary of all group’s activities, billing instructions, key attendees, recreational arrangements, arrival and departure patterns, and other important information.

Cuttoff date

;

;

The deadline for holding the number of guestrooms booked by a group(The last day a meeting attendy can buy a guestroom from the room block reserved for the meeting)

BEO

Banquet event order:

A form that provides a detailed breakdown of a single event

BEO Content

Contact person

Type of function

Time of event

Total number required including set up and break down

# of attendees

Set up requirements

Rate charged

Theater Style

Chairs set up in rows facing head, stage or speaker.

Number of aisles may vary, some varietions are

V-set up and semicircular. Also called auditorium.

School or Classroom Set up

Table 6 feet by 18 inches are lines up in rows on each side of a good sized center aisle. Usually 6 chairs to two tables. All tables and chairs;face the head table. Variations are V-shape and perpendicular style
Conference Style
Banquet Style

Host bar

;

;

;

Beverage plan for banquets or other funtions in which the guest do not pay for drinks; the host is charged eitherby the drink or by the bottle.It’s also

called open bar

Captain’s bar

;

Self-service bar at which guests make their own drinks. This type ofbar is always hosted.

;

Cash bar
Guest pay for their own drinks. Also called no-host bar or C.O.D bar
Convention registration
Process during which attendees pay convention registration fees and receive packets out-lining the convention program
Cash Handling 3 ways

Manager walking arround

Surveillance, cameras

Hire secret shoppers

Counting Back change 6 steps

Step1- Announce the total owed by the guest before accepting payment

Step2- Place the currency in a place visible to the guest

Step3- State the value of the payment

Step4- Verbally count the change upward, from the smalliest coin t the largest denomination

Step5- Place the change directely into guest’s hand

Step6- After the guset has acknowledged the correct change has been received, place the bill in the cash drawer.

Storing cash securely

1-Restrict access to cash drawers

2-Keep cash drawers closed when not in use

3-Keep cash drawers locked when unattended

4-Store very large bills in a secure place, such as under the cash drawer or in a drop safe

5-Move cash, checks, and credit card receipts to a secure safe at regular intervals

6-Count money and payment card receipts from servers at the shift’s end

7-Store money in the safe in counted-out cash register drawers or durable pouches

Tracking and collecting receivable 4 steps

1- Record receivables accurately

2- Generate bills and invoices promptly

3- Collect delinquent accounts effectively

4- Record, store, and deposit payments

Aging Schedules

Recorded amount of money owed for a specific amount of time tipically 30, 60,90;

;

;

;

1- Record the total amount of money owed

2- Record the lenght of time the money has been owed

3- Indicate the percentage of money owed for

less than thirty days

thirty to sixty days

sixty to ninety days

More than ninety days

Document when the report was generated

Management of costs

Effective managers:

Control costs

Determine costs

Cut costs

Measure rising costs

Eliminate costs

Estimate costs

Budget for costs

Forecast costs

Controllable and

Noncontrollable costs

Controllable Costs are directly controlled by management such as labor, Cleaning supplies and food.

;

Noncontrollable costs are not directly controlled by management such as rent payments, insurance premiums, costs for licences, tax assessments

Fixed, Variable and

Semi-variable costs

;Cost that remains the same regardless of variations in sales volume such as rent, garbage pick up.

;

Variable cost increase and decrease in direct proportion to sales exple: Food, beverage, utilities.

;

Semi-variable cost will increase;or decrease;with change in;sales volume, but not in direct proportion such as;rent, utilities

What is an operating budget?

A financial plan that is often prepared monthly but that can be develop for longer or shorter period of time.;It lists

-An estimate of revenue

– An estimate of expenses

-An estimate of profit (or less) for the period

Gratuity Acceptance
hourly employees, bell person,food server, room attends, door attendants, group function and banquets
Reasons for budget development

1- To provide a standard for comparison essential for good control

2- To allow management to anticipate and prepare for future business conditions

3- To help managers self-evaluate the organization and its progress toward financial objectives

Forecasting sales revenue

The first step in creating an operational budget is to forecast revenues.

Forecasted revenues are based upon:

The number of guests to be served

The amount each guest will spend

Forecasting sales revenue sources

Historic sales reports

Historic production records

Current sale trends

;Sales average

What is a profit ; loss report

A profit ; loss report also called income statement is a management tool that compares expected or budgeted results. It;contains a summary of sales information.

Contains a summary of expense information