Banquet management /
edited by Isla Williams.
- New York : Larsen and Keller, c2019.
- vii, 210 pages : illustrations ; 22 cm
Includes bibliographical references and index.
A banquet is a feast or a large meal that consist of main courses,desserts and beverages.It is organized usually to mark a celebration, ceremony or gathering.In modern times,banquets are held for the purpose of formal business dinners, marriage ceremonies,academic conferences and even training sessions.Banquet management involves the process of managing,organizing,planning,staffing,and effectively executing the events and duties associated with banquets.Staff management, customer services,kitchen liaison and post-event duties are key responsibilities. This book unfolds the innovative aspects of banquet management,which will be crucial for the holistic understanding of the subject matter.Also included in this book is a detailed explanation of the various responsibilities central to banquet management.This textbook will serve as a reference to a broad spectrum of readers.
In English text.
9781635499056
Dinners and dining.
Food service management.
TX 911.3.M27 / B36 2019
Includes bibliographical references and index.
A banquet is a feast or a large meal that consist of main courses,desserts and beverages.It is organized usually to mark a celebration, ceremony or gathering.In modern times,banquets are held for the purpose of formal business dinners, marriage ceremonies,academic conferences and even training sessions.Banquet management involves the process of managing,organizing,planning,staffing,and effectively executing the events and duties associated with banquets.Staff management, customer services,kitchen liaison and post-event duties are key responsibilities. This book unfolds the innovative aspects of banquet management,which will be crucial for the holistic understanding of the subject matter.Also included in this book is a detailed explanation of the various responsibilities central to banquet management.This textbook will serve as a reference to a broad spectrum of readers.
In English text.
9781635499056
Dinners and dining.
Food service management.
TX 911.3.M27 / B36 2019