Banquet management / 
edited by Isla Williams. 
 - New York, NY :   Larsen & Keller,   c2017. 
 - vi, 229 pages :  color illustrations ;  27 cm 
<br/><br/> Includes index. 
<br/><br/>Basics of managing banquets -- Themed banquet hall decorations -- Table-chair decor and settings -- Wedding decor and management -- Buffet management -- Waitressing. 
<br/><br/> "Banquet management oversees the catering and serving of food during events such as birthdays, conferences, business conventions and expos. Food served during banquets comprise of snacks, main courses as well as desserts and beverages. The management of a large number of people requires coordination among servers as well as the management of amenities for individual tables. Through this book, we attempt to further enlighten the readers about the new concepts in this field. It is appropriate for students seeking detailed information in this area."--Back cover. 
<br/><br/><label>ISBN: </label>9781635496116 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management
<br/><br/><label>LC Class. No.: </label>TX911.3   / M27B22 2017