MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03968nam a2200277 i 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CSPC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251018135607.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250117s2020 nyua b 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781984638304 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
CSPC |
| Original cataloging agency |
CSPC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Edition number |
23 |
| Classification number |
647.95068 |
| Item number |
V829 |
| 245 02 - TITLE STATEMENT |
|---|
| Title |
A visual reference for banquet supervisor. |
| 264 31 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
3G E-Learning, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2020. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 333 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
23 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Source |
rdacarrier |
| 490 0# - SERIES STATEMENT |
|---|
| Series statement |
A visual reference for |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction to banquet -- Banquet supervisor and manager -- Catering management -- Meetings and events management -- Food & beverage operation -- Kitchen operation -- Safety and security management. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"The Banquet Supervisor oversees, all aspects of a banquet or function, including set-up, food delivery, and service and cleaning, with an emphasis on detail and quality performance and customer service. Banquet supervisors are also responsible for the training and coaching of banquet staff; ensure that staff works together as a team; check the hygiene and dressing of staff; and correct any deficiencies. They often connect with visitors, other staff or agencies to ensure that guests' needs are met. Respond to and try to comply with any special banquet event arrangements. Set up banquet area/room, ensuring cleanliness and proper set up of furniture/equipment. Inspect and maintain table set-ups for cleanliness, neatness and agreement with group requirements and company standards, and resolve any problems. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Develop and maintain positive working relationships with others, and support team to attain common goals.<br/>Learners understand information better when they see it. Jn this guide, visual information is present-ed in different formats, such as images, flowcharts, diagrams, graphs, cartoons, slide shows/Power-point presentation, and posters in easy to understand way. Based on various studies, students remember information better when it is represented both visually and verbally. These strategies help students and learners of all ages to better manage learning objectives and achieve academic success. A Visual Reference for Banquet Supervisor introduces the students to practices and principles of effective buffet and banquet/event management from pre-planning to service and staffing to break-down and cleanup. It focuses on the proper preparation and display of buffet food and service. Students will rotate through different positions in kitchen and dining room. This visual reference is enriched with the subject information to enable the students gain valuable insights into the norms, values and processes used in a banquet which focuses on ensuring quality service delivery to its customers.<br/>This Visual Reference Guide will equip the students of this course, who are preparing for entry level supervision in banquets, Various concepts have been introduced in order to increase student's analytical thinking skills based on a visual learning strategy. Aspiring banquet managers, who are a type of food service manager, will need a combination of experience and knowledge of the restaurant and catering industry. This book will teach various aspects of banquet planning and management. Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown." -- Back cover |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Banquet management. |
| 710 1# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
3G E-Learning. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Suppress in OPAC |
No |
| Koha item type |
Books |
| Edition |
23 |
| Classification part |
647.95068 |
| Item part |
V829 |
| Call number prefix |
CIR |
| Call number suffix |
2020 |
