The Banquet Business, Third Edition is a complete, hands-on, practical guide and reference for all professionals and students involved or interested in this business.

Features:

• Covers responsibilities of all employee groups
• Shows how to devise and monitor the Marketing Plan and the tools needed by the banquet sales personnel
• Stresses profitability, the best utilization of space, pricing the function, and selling the "bells and whistles" that the customer ultimately wants for the occasion
• Discusses communication, timing, staffing issues, and many other logistical issues
• How to choose the right menu for a specific group or occasion
• Control and provision of beverages, alcoholic and non-alcoholic
• Explains the different types of banquet service, and the vital role of the server
• Design and sequence of the menu courses, including selection of particular wines with specific foods
• The "Menu Clinic" addresses creative writing for the menu, giving many examples, and explaining cooking terms. Also shows how to use foreign words in context on the menu
• Addresses the specific challenges and opportunities of off-premise catering
• Requirements of the potential customer with regard to the banquet room facilities. Technical installations, amenities, logistics are explained, to give the banquet professional the ammunition to successfully promote and sell their property for any occasion...and much more!

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