000 03813nam a22004453i 4500
001 EBC4856187
003 MiAaPQ
005 20220120155609.0
006 m o d |
007 cr cnu||||||||
008 211129s2017 xx o ||||0 eng d
020 _a9781631575921
_q(electronic bk.)
020 _z9781631575914
035 _a(MiAaPQ)EBC4856187
035 _a(Au-PeEL)EBL4856187
035 _a(CaPaEBR)ebr11382843
035 _a(OCoLC)987082399
040 _aMiAaPQ
_beng
_erda
_epn
_cMiAaPQ
_dMiAaPQ
050 4 _aTX911.3.M3
_bB335 2017
100 1 _aBackus, Lisa Lynn.
_eauthor
245 1 0 _aCatering and Convention Service Survival Guide in Hotels and Casinos /
_cLisa Lynn Backus and Patti J. Shock.
264 1 _aNew York :
_bBusiness Expert Press,
_c2017.
264 4 _c©2017.
300 _a1 online resource (234 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
505 0 _aCover -- Contents -- Foreword -- Acknowledgments -- Chapter 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 -- Adpage -- Backcover.
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.
588 _aDescription based on publisher supplied metadata and other sources.
590 _aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 0 _970763
_aCaterers and catering
_vHandbooks, manuals, etc.
655 4 _aElectronic books.
700 1 _aShock, Patti J.
_eauthor
776 0 8 _iPrint version:
_aBackus, Lisa Lynn
_tCatering and Convention Service Survival Guide in Hotels and Casinos
_dNew York : Business Expert Press,c2017
_z9781631575914
797 2 _aProQuest (Firm)
856 _uhttps://login.ezproxy.pucpr.edu/login?url=https://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4856187
_yAcceso Remoto
856 4 0 _uhttps://ebookcentral.proquest.com/lib/pucpr-ebooks/detail.action?docID=4856187
_yAcceso en el Campus PUCPR
942 _2lcc
_c7
999 _c297147
_d297147