02904    a2200277   4500003000400000005001700004008004100021020002600062020002600088040002400114050002200138100003000160245016800190260004600358300003800404336002600442337003300468338002900501440005000530504005100580505106700631520075101698650002602449700002802475856012302503OSt20181127141047.0181127t2017    nyu |||gs|||| 001 0 eng d  a9781631575921 (Ebook)  a9781631575914 (print)  aEVLGbspaerdacost  aTX921b.B335 2017  aBackus, Lisa Lynneauthor  aCatering and convention service survival guide in hotels and casinos /cLisa Lynn Backus and Patti J. Shock ; Betsy Bender Stringam, editor.h[electronic resource]  aNew York :bBusiness Expert Press,c2017.  aElectronic text (xiii, 221 pages)  2rdacontentbtxtatext  2rdamediabnaonline resource  2rdacarrierbncacomputer  aTourism and Hospitality Management Collection  aIncludes bibliographical references and index.  aChapter 1: Introduction to the Catering and Convention Service Field: Your Job Is So Glamorous You Party Every Day --Chapter 2: Required Skill Sets: Apologies, Empathy, and Education -- Chapter 3: What Planners Really Want: Relationships -- Chapter 4: Contracts and Their Execution: The Agreement -- Chapter 5: Communication: Listening and Delivering -- Chapter 6: Food and Beverage: The Catering Part of Catering Convention Services Management -- Chapter 7: Staffing and Service Styles for Food and Beverage Events -- Chapter 8: The Space: Choosing and Setting Up the Room, Outdoor Areas or Tents -- Chapter 9: Nonprofit, Social, and Wedding Events: Understanding the Emotional Side of Events -- Chapter 10: Association and Corporate Events: The Business Side of Tourism -- Chapter 11: Casino, VIP and Celebrity Events, and Tradeshows: Dealing with the Richand Famous -- Chapter 12: Upselling for Repeat Business and Working with Vendors: Improving the Bottom Line -- Chapter 13: Accounting for Catering and Convention Services -- Glossary -- Appendix -- Index.  aThe role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. The authors also discuss how this industry operates within casino properties. Then, the revenue upsell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together. 0aCaterers and catering  aShock, Patti J.eauthor  uhttp://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4856187yOprima para acceder libro electrónico