Banquet Management (including CDs)

Author: (USA) Frank DeFranco (USA) Abbott
Translator: Wang Xiangning
United States / USA
Publisher:
Publish Date: 2006-05-01
Features: With the development of China's tourism industry, especially the growth of large-scale events and exhibition industries, as well as the increase in disposable income, the catering service industry, particularly banquet services, is inevitably becoming a thriving emerging industry. This book aims to provide a comprehensive, realistic, and unique perspective on the understanding and recognition of banquet services, and elaborates in detail 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 the United States and China. 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. They have also analyzed the reasons behind business failures and provided effective strategies to address such issues. The goal is to offer 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 market.
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 events, while also introducing the organizational structure, management hierarchy, and various management methods of banquet service enterprises.
Chapter 2 covers different types of banquet events and the diverse needs of customers. It further details the fundamental principles and various designs of menu planning, 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-facing industry, 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 particularly crucial.
Chapter 5 primarily discusses the planning and organization of banquet events. It elaborates on the nine key factors that managers need to consider in the planning and organization of such events, including 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 explains how to promote and market the company's products and services. It details 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 suitable media.
Chapter 7 focuses on sales. It covers topics such as how to identify potential customers, how to conduct personal sales, how to understand and practice 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 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 primarily 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, including 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.