The banquet manual for professionals

Author: Thomas E. Goerke The banquet area is one of the most important profit centers and most interesting fields of activity in the catering business. Well-founded specialist knowledge, creativity and inventiveness as well as sales and organizational talent form the basis for the successful success of various events. In this book, in which the author Thomas E. Goerke has contributed his varied experiences, all aspects of planning, preparation and implementation of various banquet events are dealt with in an understandable way. In the extensive chapters "Rooms, Table and Table Forms" as well as "Materials Science", the work contains essential and fundamental knowledge of the entire furnishings and equipment in the banquet. Not only theoretical knowledge, but a variety of practical skills are imparted. Supported by detailed color photos and informative illustrations, the reader has the opportunity to achieve professional results with this workbook. The chapter "Menus, buffets and place settings" does not only deal with the relevant menu, but also shows the corresponding place settings in impressive pictures. Creative suggestions in the chapter "Decorations" complement the area of ??table and table culture. The topics of the event organization, the hospitality-oriented sales and the diverse requirements of the banquet service are dealt with in a detailed and practice-oriented manner. This handbook, aimed at professionals, job seekers and anyone interested in the topic, is not only intended to serve as a reference book and work aid for banquets, but also to encourage the implementation of skills and knowledge in practice. Awards: Silver medal of the GAD 232 pages Format: 21.5 x 27.5 cm Equipment: Full color illustrations ISBN 978-3-87516-730-6 2nd edition 2004