Banquet Management and Room Division

Contents: Preface. 1. Banquet service. 2. Managing banquet function. 3. Waiter service. 4. Managing catering operations. 5. Guest entertaining. 6. Organising the dining room. 7. Organising dining services. 8. Preparation of banquet events. 9. Organising events and functions. 10. Training to serve the meal. 11. Planning reservations and blocking tables. 12. Table manners. Bibliography. Index.

"The book Banquet Management and Room Division is designed for use by all food service serving staff members. It covers every aspect of banquet service for the positions of host, waiter or waitress, head waiter, banquet manager and other food service staff. It emphasises the service aspects that will distinguish an outstanding guest experience and a successful food service operation.

For persons who are responsible for the efficient and profitable operation of a dining room or banquet facility, this book will be a handy reference and training resource, which help them to meet their goals. For service training programmes in organisations providing banquet and/or dining room services, this book will be a thorough and clearly presented guide on the finer points of outstanding service, the distinguishing factor toward creating and maintaining a profitable business." (jacket)