Banquet Management - (Includes CD)

Author: Frank D. Frank (USA)
Publisher:
Publish Date: 2006-05-01
Features: With the development needs of China's tourism industry, particularly the growth of large-scale events, exhibitions, and the increase in disposable income, the catering service industry, especially banquet services, is undoubtedly a booming sunrise industry. This book aims to elaborate on the understanding and perception of banquet services from a comprehensive, realistic, and unique perspective, and provides detailed discussions on the practical management knowledge, operational skills, and key considerations of banquet services. It is suitable for professionals in banquet service enterprises, catering service enterprises, and the tourism reception industry, as well as students majoring in tourism, hotel management, and exhibition management. The book is accompanied by a CD-ROM containing numerous illustrative images. This book is a collaborative effort between authors from China and the United States. Given the early development and continuous improvement of the banquet service industry in the United States, the authors have dedicated significant space to introducing their experiences and characteristics in product offerings, services, and management. Additionally, they analyze the reasons behind business failures and offer effective strategies to rectify such issues. The hope is that this can provide valuable insights for the healthy development of China's banquet service industry, while also encouraging Chinese banquet service enterprises to create their own unique operational characteristics based on the realities of their country.
Chapter 1 serves as an introduction, primarily outlining the current state and future trends of the banquet service industry. It explains the classification of industry suppliers and defines indoor and outdoor banquet activities. It also covers the organizational structure, management hierarchy, and various management methods of banquet service enterprises.
Chapter 2 introduces different types of banquet events and the diverse needs of customers, detailing the fundamental principles and designs of menus, including menu types, pricing principles, and pricing methods.
Chapter 3 aims to help readers understand the characteristics of banquet enterprises in terms of food and beverage procurement and preparation. It covers aspects such as the quality, quantity, timing, and pricing of procurement, as well as knowledge and principles related to the acceptance, storage, and distribution of food and beverages.
Chapter 4 focuses on "service." The banquet service industry is a people-centric field, and this chapter first introduces various service styles and types, while also emphasizing the importance of human factors, as their presence makes supervision and management crucial.
Chapter 5 primarily discusses the planning and organization of banquet events. It elaborates on the nine key elements that managers need to consider in the planning and organization of such events: venue selection, site inspection, event planning and design, layout and arrangement of dining areas, rental costs, packing lists, transportation, internal communication, and external communication with clients.
Chapter 6 mainly covers how to promote and market the company's products and services. It provides detailed discussions on how to develop a comprehensive marketing plan, how to design promotional materials with clear structure and appropriate content, how to select target markets, how to conduct market segmentation, and how to choose the right media.
Chapter 7 focuses on sales, covering topics such as how to identify potential customers, how to conduct personal sales, how to understand and engage in non-verbal communication, how to follow up on closed deals, and how to achieve win-win outcomes in sales negotiations.
Chapter 8 primarily discusses "leadership and management." After introducing the differences between leadership and management concepts, it highlights the common characteristics that leaders must possess, discusses the five bases of leadership power and various leadership styles, and also emphasizes the importance of teamwork.
Chapter 9 covers knowledge related to human resource planning and management. It includes topics such as planning and recruitment, screening and hiring, introductions, training and development, staffing, performance evaluation, employee turnover, disciplinary actions and rewards, compensation management, and labor relations.
Chapter 10 discusses "accounting and financial management." Accounting and financial management are the core of all business activities. This chapter explains the five main factors in financial management: accounts receivable management, accounts payable management, internal controls, budgeting, and financial condition analysis based on financial statements and ratio analysis. It also provides detailed discussions on the three crucial financial statements for all businesses: the income statement, balance sheet, and cash flow statement.