Food and Beverage
Planning your food and beverage activities is one of the
most important functions you will do while planning
your meeting. While it may seem complicated at first, you will find that as you read this chapter, all the different aspects will be broken down into individual sections, making it easy to understand.
Meetings by themselves can be long, tiresome, and boring. Your creativity with food and beverage can provide not only needed breaks, but opportunities for social interaction, networking, and recognition at awards banquets.
These events will enhance the learning process, make your guests happy, and lead to a successful meeting.
About the Author
A. Carter is a seasoned manager with broad hotel, sales,
and convention service experience built on a thirty year
career at major hotel properties. Greg worked in several
different departments before settling into a convention
service career. During this time Greg has handled groups
from 20 - 8000 on a national and international level
including International Association of Chiefs of Police,
National Guard, ASAE, PCMA, NAEM, IACVB, and Committee
of 100. On local and state levels he has worked with the
Tennessee Association of REALTORS®, Tennessee Medical
Association, Aladdin Synergetics, and IBM.
In addition to being Director of Convention Services at
two major Nashville hotels, and overseeing the
development of an executive conference center catering
to small groups, Greg has also been nominated for
Convention Service Manager of the Year by Successful
In his spare time, Greg also served as president of the
Nashville Booster Club, SCMP member, and was a member of
the first board of directors for the Association for
Convention Operations Management (ACOM). In Franklin,
Tennessee he was involved in over thirty productions
with local community theatre, Pull-Tight Theatre and is
now actively involved with the Farragut West Knoxville
Chamber of Commerce, REO and Rotary.
Currently, Greg resides in Knoxville Tennessee with his
wife, Helen, an association executive. He has a son,
Scott, a daughter, Christy and has enjoyed his
children's athletic achievements by serving as coach,
referee, supporter, and spectator. Greg and Helen now
spend available free time with their children,
daughter-in-law Kim and grandchildren Landon and Aubrey.
In dealing with the many varied groups and experience
levels of meeting planners, Greg felt a concise booklet
should be written to ensure a better success rate for
the meeting planner and hotel.
There are many different
ways that rooms can be arranged and there are no right
or wrong ways.
However, there are some basic
set-ups that most planners use and these need to be
pointed out. You will need to learn each style and
its particular use.
Theatre style, classroom
style, conference style, hollow-square, and U-shape are
the main set-up styles used for meetings, while round
tables are usually used for banquets. Each has its
primary purpose and each require a different amount of