Bernard, Ryker creator author. text bibliography je 2024 monographic eng

print

viii, 307 pages : illustrations ; 26 cm. "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. 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. Ryker Bernard. Includes bibliographical references and index. Banquet service Catering industry Food service management TX911 .B476 2024 642.4068 B456b 9798891610125 CSPC 260427 20260505120742.0 eng