Event Management: Theory and Practice

Author: Xu Shunwang
Publisher:
Publish Date: 2001-06-01
Features: This book is divided into 12 chapters, presenting the key aspects of banquet management in detail through simple and fluent language. It covers banquet hall equipment, banquet cost control, banquet promotional activities, banquet service procedures, as well as the arrangements for Chinese and Western banquet services, banquet menu design, and related dining etiquette. The book provides a comprehensive and meticulous overview for readers. Moreover, it is accompanied by exquisite illustrations and detailed examples to help readers understand the content. The book is thorough and practical, making it a valuable reference for hotel staff involved in banquet planning and also serving as a teaching material for hotel management programs in colleges and universities.