James Hallquist: Banquet and Catering Management, Kartoniert / Broschiert

Klappentext

Provides a practical guide to planning, executing, and managing successful banquet and catering events

Banquet and catering operations are one of the most dynamic and complex areas of the hospitality industry. To understand how venues operate, how teams collaborate, and how events are seamlessly executed, students and professionals need a clear framework that explain the complete scope of managing these functions.

Banquet and Catering Management equips readers with the practical knowledge and operational insight required to run events that are both efficient and memorable. Drawing from decades of professional experience, James Michael Hallquist explores every facet of banquet and catering management, from venue logistics and staff coordination to menu planning and cultural awareness. Hallquist addresses many challenges, including how to structure a seating chart, when to upsell menus, and how to anticipate client needs before problems arise.

Integrating practical case studies, step-by-step strategies, and problem-solving techniques that highlight the interdependence of service roles, departments, and timelines, Banquet and Catering Management:

• Covers both front-of-house and back-of-house roles in detail
• Features real-world examples of problem solving in high-profile events
• Explains how to adapt strategies to different types of functions and venues
• Highlights cultural awareness and etiquette in event execution
• Offers guidance on sales, vendor management, and departmental coordination
• Provides information on timing, service techniques, and menu selection

Balancing theory with practical applications for immediate workplace use, Banquet and Catering Managementis perfect for undergraduate and graduate students in hospitality management, particularly in courses on event planning, catering, and banquet operations. It is also a must-have reference for event managers, catering directors, banquet staff, and professionals in hotels, clubs, and independent venues.