Remarkable Banquet Service / Edition 1

Remarkable Banquet Service / Edition 1

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by Ezra Eichelberger, The Culinary Institute of America (CIA)
     
 

Teaching a true commitment to highest-quality service as themost important component of executing successful banquets

The catering and events market is expanding rapidly, makingsuperior service an absolute necessity for distinction andsuccessful branding in the event planning industry. RemarkableBanquet Service provides catering and event

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Overview

Teaching a true commitment to highest-quality service as themost important component of executing successful banquets

The catering and events market is expanding rapidly, makingsuperior service an absolute necessity for distinction andsuccessful branding in the event planning industry. RemarkableBanquet Service provides catering and event professionals withstraightforward advice on all aspects of exemplary banquet service.This resource covers everything from food and beverage serviceskills—such as setting up a buffet, butler service, trayservice, pouring wine, and clearing tables—to managing staffand coordinating with vendors such as florists, wedding planners,and musicians. Throughout, key service points are illustrated, suchas buffet setup, proper plate handling, and synchronized servicetechniques, as well as guidelines for handling specific events,including business luncheons, fund-raising events, bar and batmitzvahs, weddings, and wine-tasting dinners. Step-by-steptechniques are accompanied by 100 photos, 40 illustrations, and 10reproductions of menus, taking all the guesswork out of organizingand managing remarkable—and profitable—banquets andevents.

  • Valuable as a modern reference guide and refresher forrestaurant chains, hotels, and other foodservice operations thatrequire staff to deliver consistently outstanding service

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Product Details

ISBN-13:
9781118412039
Publisher:
Wiley
Publication date:
02/24/2014
Pages:
184
Sales rank:
592,648
Product dimensions:
7.40(w) x 9.00(h) x 0.70(d)

Table of Contents

PREFACE viii

ACKNOWLEDGMENTS xii

ABOUT THE AUTHOR xiii

CHAPTER 1.  An Introduction to Banquets 2

CHAPTER 2.  Planning for Banquets: The Banquet Event Order(BEO) 26

CHAPTER 3.  Setting Up and Breaking Down Banquets 60

CHAPTER 4.  Service Styles and Techniques for BanquetService 80

CHAPTER 5.  Service for Banquets 100

CHAPTER 6.  Managing Specific Events 120

CHAPTER 7.  Beverage Service for Banquets 138

CHAPTER 8.  Managing Special Issues 168

INDEX 178

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