Event Design Practice (Third Edition)

Author: William N. Ronald Bunnad, Michael Roman
Publisher:
Publish Date: 2002-09-01
Features: This book is the third edition of "Practical Banquet Design" written by Ronald Bunnad, Michael Roman, and others. It covers all aspects of the banquet planning industry and includes 201 unique Western cuisine recipes recommended by the Culinary Institute of America, highly praised by the Institute's President, Chef Mez. The book has several key features:
1. Comprehensive Content – From banquet preparation to operation, contract drafting, kitchen setup, hygiene and disinfection, Western banquet dining and cooking utensils, and special types of banquets are all detailed.
2. Rich in Illustrations and Vivid Explanations – The book contains numerous diagrams and tables, making it easier for readers to grasp the content effectively.
3. Authentic and Practical – The book is composed of the authors' personal experiences and specific case studies in banquet planning. The latter half of the recipes provides detailed ingredient quantities and proportion tables for reference.
4. Professional and Practical – Not only can professional banquet planners use this book, but also home Western cuisine enthusiasts can follow its detailed recipes to host friends and family, adding a vibrant international flair to your gatherings.