Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.
By: Backus, Lisa Lynn [author.]
.
Contributor(s): Shock, Patti J [author.].
Material type: 
TextSeries: Tourism and hospitality management collection: Publisher: New York, New York (222 East 46th Street, New York, NY 10017) : Business Expert Press, 2017Edition: First edition.General Notes: Includes index; Available through the Business Expert Press e-library, which can be found on the Davenport University Library database page.Description: 1 online resource (1 PDF (x, 221 pages) :) illustrations.Content type: text Media type: electronic Carrier type: online resourceISBN: 9781631575921.Subject(s): Hotel management | Casinos -- Management | Caterers and catering -- Management | Convention facilities -- ManagementGenre/Form: Electronic books. DDC classification: 647.94068 Online resources: Access full text materials at no charge: | Item type | Current library | Collection | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| E-book | Davenport Library e-book | E-book | 647.94068 (Browse shelf(Opens below)) | Not For Loan | mq611148 |
Includes index.
Available through the Business Expert Press e-library, which can be found on the Davenport University Library database page.
1. Introduction to the catering and convention service field: your job is so glamorous you party every day -- 2. Required skill sets: apologies, empathy, and education -- 3. What planners really want: relationships -- 4. Contracts and their execution: the agreement -- 5. Communication: listening and delivering -- 6. Food and beverage: the catering part of catering convention services management -- 7. Staffing and service styles for food and beverage events -- 8. The space: choosing and setting up the room, outdoor areas or tents -- 9. Nonprofit, social, and wedding events: understanding the emotional side of events -- 10. Association and corporate events: the business side of tourism -- 11. Casino, VIP and celebrity events, and tradeshows: dealing with the rich and famous -- 12. Upselling for repeat business and working with vendors: improving the bottom line -- 13. Accounting for catering and convention services -- Glossary -- Appendix -- Index.
The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Title from PDF title page (viewed on May 22, 2017).
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