000			02222nam a2200301 i 4500
003			CSPC
005			20260505120742.0
008			260427s2024 je a b 001 0 eng d
020			_a9798891610125
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aTX911 _b.B476 2024
082	0	4	_a642.4068 _bB456b
100	1		_aBernard, Ryker, _eauthor.
245	1	0	_aBanquet catering management / _cRyker Bernard.
264		1	_aJersey City : _bAlexis Press, _c2024.
300			_aviii, 307 pages : _billustrations ; _c26 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- Catering management and establishment -- Functions of catering: planning, operations and equipment of catering -- Banquet management -- Function catering buffets -- Banquet, catering and meeting room sales.
520			_a"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.
650		0	_aBanquet service.
650		0	_aCatering industry.
650		0	_aFood service management.
942			_2ddc _n0 _cBK _h642.4068 _iB456b _kCIR _m2024
999			_c32408 _d32408