Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
Patti J. Shock is a Professor in the Tourism and Convention Administration Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stefanelli is a Professor in the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.
Preface. Chapter 1: The World of Catering. TYPICAL CATERERS YOU WILL DEAL WITH. CATERING STAFF YOU WILL GET TO KNOW. HOW CATERERS PRICE FOOD AND BEVERAGE EVENTS. CATERERS' OBJECTIVES. HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES. CREATIVITY. SCAMPER. WHICH CATERER IS RIGHT FOR YOU? Chapter 2: Meal Functions. PURPOSE OF THE MEAL FUNCTION. MENU PLANNING. STYLE OF SERVICE. TYPES OF MEAL FUNCTIONS. Chapter 3: Beverage Functions. PURPOSE OF THE BEVERAGE FUNCTION. TYPES OF BEVERAGE FUNCTIONS. MENU PLANNING. ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED. HOW MOST BEVERAGE FUNCTIONS ARE SOLD. BEVERAGE FUNCTION CHARGES. LABOR CHARGES. Chapter 4: On-Premise and Off-Premise Catering. ON-PREMISE CATERERS. OFF-PREMISE CATERERS. Chapter 5: Room Setups. APPEARANCE. LOCATION. UTILITIES. SPACE REQUIREMENTS. PLANNING THE FUNCTION ROOM SETUP. DINING ROOM LAYOUT. BAR LAYOUT. COFFEE STATION AND REFRESHMENT BREAK LAYOUT. BUFFET LAYOUT. TABLESCAPES: THE TABLETOP LAYOUT AND DECOR. WALL AND CEILING TREATMENTS. EMPLOYEE UNIFORMS. ROOM TEMPERATURE. ROOM SCENT. LECTERN OR PODIUM? FLAG PLACEMENT. RESTROOM FACILITIES. PROPS AND OTHER DECOR. TENTS. Chapter 6: Staffing the Events. PAYROLL EXPENSE. FOOD PRODUCTION PLANNING. SERVICE PLANNING. DEPARTMENTS THAT SUPPORT THE CATERER. Chapter 7: Low-Cost Events. MARKET SEGMENTS. BUDGET CONSIDERATIONS. OTHER BUDGET OPTIONS. Chapter 8: Deep-Market Events. ELABORATE THEME PARTIES. ELABORATE THEMED REFRESHMENT BREAKS. ELABORATE OUTDOOR PARTIES. Chapter 9: Using Outside Suppliers. PROVIDING OTHER CLIENT SERVICES. AUDIOVISUAL. ENTERTAINMENT. LIGHTING. GROUND TRANSPORTATION. GOVERNMENT AGENCIES. COOPERATING WITH OTHER CATERERS. RENTAL COMPANIES. Chapter 10: Contracts and Negotiations. BANQUET EVENT ORDER. RESUME. CONTRACT. NEGOTIATIONS. Appendix. Glossary. Index.
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- ID: 9780470124116
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