Banquet management / edited by Isla Williams.
Material type:
TextPublisher: New York : Larsen and Keller, c2019Description: vii, 210 pages : illustrations ; 22 cmISBN: 9781635499056Subject(s): Dinners and dining | Food service managementLOC classification: TX 911.3.M27 | B36 2019Summary: 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.
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Book
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 911.3.M27 B36 2019 (Browse shelf) | c.1 | Available | R0011642 | |
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Book
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 911.3.M27 B36 2019 (Browse shelf) | c.2 | Available | R0011643 |
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.
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