Workers who are responsible for moving and arranging the room dividers, tables, and chairs.

Worker who concentrates on alcoholic- beverage production and service to guests.

Worker who is responsible for making sure the bar is stocked with liquor, ice, glassware, and supplies.

Manager responsible for making sure that all aspects of each banquet run smoothly.

Manager who usually oversees the hotel’s front bars, service bars, special-purpose bars, room service beverage deliveries, hospitality suite bars, and minibars.

Manager in charge of all the food and beverage services in the hotel.

Place that serves alcoholic beverages as well as nonalcoholic beverages.

Large meeting, usually sponsored by a group for its members.

Food served in honor of a special occasion.

A special event.

Written record of all the decisions that have been made about what the client wants during the banquet.

To clear dishes and food, clean tables and chairs, put away all furniture and equipment, and clean the floor after a banquet.

Location in the room where food or beverage is available.

Table linen placed around buffet tables to hide the table legs and make the table look elegant.

Bar where servers take customer orders and give them to the bartender, who makes the drinks, which the servers then serve to the customers.

Special room in a hotel that is reserved by a group for the purpose of serving refreshments to the group.

Standing buffet where servers walk around the room with food and beverages on trays.

Customers.

Delivery of food and beverages to guests in their hotel rooms.

Chef responsible for feeding all large groups in the hotel.