000			02980 a2200301 4500
999			_c270482 _d270482
003			OSt
005			20181127141047.0
008			181127t2017 nyu |||gs|||| 001 0 eng d
020			_a9781631575921 (Ebook)
020			_a9781631575914 (print)
040			_aEVLG _bspa _erda _cost
050			_aTX921 _b.B335 2017
100			_aBackus, Lisa Lynn _eauthor
245			_aCatering and convention service survival guide in hotels and casinos / _cLisa Lynn Backus and Patti J. Shock ; Betsy Bender Stringam, editor. _h[electronic resource]
260			_aNew York : _bBusiness Expert Press, _c2017.
300			_aElectronic text (xiii, 221 pages)
336			_2rdacontent _btxt _atext
337			_2rdamedia _bn _aonline resource
338			_2rdacarrier _bnc _acomputer
440			_9295954 _aTourism and Hospitality Management Collection
504			_aIncludes bibliographical references and index.
505			_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.
520			_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.
650		0	_970763 _aCaterers and catering
700			_9295953 _aShock, Patti J. _eauthor
856			_uhttp://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4856187 _yOprima para acceder libro electrónico
942			_c7 _2lcc