Author Description

Introduction to the Banquet Business. Staffing. Marketing. Managing Profitability. Logistics. Choosing the Right Menu. Beverage Sales and Service. Service. The Chef and the Steward: Two Vital Roles. Basic Rules of Menu Construction. Writing Menus in English. Writing Menus in French and Other Languages. Off-Premises Catering. How to Organize Gourmet Dinners. Kitchen Equipment and Layout. Banquet and Meeting Room Requirements. Appendices. Index.