02222nam a2200301 i 4500 CSPC 20260505120742.0 260427s2024 je a b 001 0 eng d 9798891610125 CSPC eng CSPC rda TX911 .B476 2024 642.4068 B456b Bernard, Ryker, author. Banquet catering management / Ryker Bernard. Jersey City : Alexis Press, 2024. viii, 307 pages : illustrations ; 26 cm. rdacontent text rdamedia unmediated rdacarrier volume Includes bibliographical references and index. Introduction -- Catering management and establishment -- Functions of catering: planning, operations and equipment of catering -- Banquet management -- Function catering buffets -- Banquet, catering and meeting room sales. "Banquet management orchestrates the catering and serving of food at events like birthdays, conferences, and conventions, offering a lavish array of snacks, main courses, desserts, and beverages. A banquet, a grand meal marking special occasions, is distinguished by its expansive feast accompanied by alcoholic beverages. Catering, the provision of food services at off-site events, spans birthdays, dinner parties, and family gatherings. Catering management oversees processes to deliver meals for events, ensuring a seamless experience. Banquets, often charitable or celebratory, feature luxurious fare and elegant presentations, catering to guests' refined tastes. In contrast, catering services, influenced by budget and event type, may vary in delivering unique foods. Banquets include speeches after meals, a departure from catering's formality, depending on the event's nature. This book sheds light on emerging concepts, suitable for students seeking comprehensive insights in this domain"-- Back cover. Banquet service. Catering industry. Food service management. ddc 0 BK 642.4068 B456b CIR 2024 0 0 ddc 0 0 CSPC CSPC CIR 2026-04-27 0 CIR 642.4068 B456b 2024 031677 2026-04-27 15:53:58 1-1 2026-04-27 BK 32408 32408