Front Matter

Includes front cover, editorial board, table of contents, and issue introduction by Patti J. Shock

Catering and Convention Service Survival Guide in Hotels and Casinos

The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors’ in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together. Keywords awards, banquets, casino events, catering, ceremonies, conventions, convention services, decor, dinner, enter tainment, events, food, meetings, menus, receptions, servic

Hotel Catering : A Handbook For Sales and Operation

The primary objectives of this book is to provide hotel catering professional, as well as aspiring professionals, with an in-depth, one stop source of generally accepted hotel catering principles and practices. Reader will find that this book contains a discussion of the organization and administration of hotel catering, major hotel catering activities, hotel catering production and service techniques and hotel catering departments working relation-ships with internal departments and external organizations

On-premise catering : hotels, convention centers, arenas, clubs, and more

xii, 484 p. ; 24 cm