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1986946 Shock, Patti J.; Stefanelli, John M.:
A Meeting Planner's Guide to Catered Events
  Preis:   € 39,90

Auflage: 1. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 10/2008
Seiten: 320 S.

ISBN-10: 0-470-12411-3   
ISBN-13: 978-0-470-12411-6

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Weitere Fachbücher aus dem Fachgebiet:
Catering u. Events Management | Hotelgewerbe, Gastronomie u. Touristik | 
Create the best possible catered events with this unique resource
Food and beverage costs represent one of the biggest expenses in most event budgets, yet meeting planners often do not know enough about catering and foodservice to make informed choices in this area. A Meeting Planner's Guide to Catered Events is the first book to address food and beverage management techniques and tactics specifically for meeting and event professionals. Its main purpose is to help you create the best possible catered events by obtaining maximum value for your available budget.
A Meeting Planner's Guide to Catered Events provides information that applies to any type of event--from low-cost to extravagant. Information for specific event types is included as well. The coverage gives you a working understanding of:
* The basics of catering and typical catered events
* On-premise and off-premise catering
* How to set up a room for catering
* How caterers approach staffing
* Catering for low-cost vs. elaborate events, themed events, outdoor events, and more
* Using outside suppliers
* Contracts and negotiating procedures
Useful as both a comprehensive manual and a go-to guide, A Meeting Planner's Guide to Catered Events features helpful learning tools including "Professional Advice" text boxes throughout, end-of-chapter summaries and review questions, a glossary, and more. Whether you're an event planning student or a professional, this thorough and accessible resource will give you an edge to create that successful and memorable event, all while ensuring the best choices are made to meet your budget.
Chapter 1 The World of Catering
Chapter 2 Meal Functions
Chapter 3 Beverage Functions
Chapter 4 On-premise and Off-premise Catering
Chapter 5 Room setups
Chapter 6 Staffing the Events
Chapter 7 Low-cost Events
Chapter 8 Deep Market Events
Chapter 9 Using Outside Suppliers
Chapter 10 Contracts and Negotiations
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