by
Backus, Lisa Lynn, author.
Call Number
642.4 BAC
Publication Date
2017
Summary
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.
Format:
Regular print
Relevance:
2.1175
by
Saunders, Mark, 1959-, author.
Call Number
650.072 SAU
Publication Date
2016
Summary
This book is an introduction to research methods for students planning or undertaking a dissertation or extensive research project in business and management.
Format:
Regular print
Relevance:
0.7051
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by
Drummond, Karen Eich, author.
Call Number
613.2 DRU
Publication Date
2016
Format:
Regular print
Relevance:
0.0981
by
Brown, Amy C., author.
Call Number
641.3 BRO
Publication Date
2019 2015
Summary
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format:
Regular print
Relevance:
0.0657
by
Fry, Ronald W.
Call Number
378.17 FRY
Publication Date
2016
Summary
HOW TO STUDY reveals the study skills that all students need to know to be successful, whether the goal is landing a top scholarship, excelling in school or preparing to return to school. This edition includes information on how to create an effective work environment, stand out in class, conduct research online and much more. Fry, also, covers all the traditional elements of a winning study strategy, such as reading, writing, time-management, memory and test-taking skills. HOW TO STUDY introduces a revolutionary study system, along with examples, that gives students the edge in any learning environment. HOW TO STUDY also: -Prepares students of all ages to excel in their classes by developing effective study skills. -Shows students, in a quick, easy-to-read style, the essential skills that can be applied outside the classroom and later in life. -Includes study tips for teaching and studying with young children; advice for fighting mid-study fatigue and boredom; tips for in-class learning and more.
Format:
Regular print
Relevance:
0.0657
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