The banquet business
1981
Schmidt, Arno
Abstract: The mechanics of serving banquets in hotels, restaurants, clubs, and other foodservice establishments are explained. To be competitive in today's banquet market, operators must offer fun, informality, value, and good service. These aspects of the banquet business are examined: profitability; planning; logistics; kitchen layout and equipment; menu construction; writing menus in English, French, or other languages; beverage sales and service; chef-staff interactions; and gourmet dinners. Sample banquet stencils, menus, form letters, and a menu spelling guide are included. Tested systems for building a profitable banquet business are featured.
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Эту запись предоставил National Agricultural Library
