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Remarkable Banquet Service / Edition 1
     

Remarkable Banquet Service / Edition 1

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

ISBN-10: 1118412036

ISBN-13: 9781118412039

Pub. Date: 02/24/2014

Publisher: Wiley

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

The catering and events market is expanding rapidly, making superior service an absolute necessity for distinction and successful branding in the event planning industry. Remarkable Banquet Service provides catering and event

Overview

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

The catering and events market is expanding rapidly, making superior service an absolute necessity for distinction and successful branding in the event planning industry. Remarkable Banquet Service provides catering and event professionals with straightforward advice on all aspects of exemplary banquet service. This resource covers everything from food and beverage service skills—such as setting up a buffet, butler service, tray service, pouring wine, and clearing tables—to managing staff and coordinating with vendors such as florists, wedding planners, and musicians. Throughout, key service points are illustrated, such as buffet setup, proper plate handling, and synchronized service techniques, as well as guidelines for handling specific events, including business luncheons, fund-raising events, bar and bat mitzvahs, weddings, and wine-tasting dinners. Step-by-step techniques are accompanied by 100 photos, 40 illustrations, and 10 reproductions of menus, taking all the guesswork out of organizing and managing remarkable—and profitable—banquets and events.

  • Valuable as a modern reference guide and refresher for restaurant chains, hotels, and other foodservice operations that require staff to deliver consistently outstanding service

Product Details

ISBN-13:
9781118412039
Publisher:
Wiley
Publication date:
02/24/2014
Pages:
200
Sales rank:
1,122,131
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 Banquet Service 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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