A comprehensive text/reference on every facet of catering. This book is designed for second level courses in Food Service Management programs. Includes dictionary of wines and alcoholic beverages, glossary of hotel terms, and meeting, food function and buffet diagrams. Heavily illustrated.About the Author:
G. EUGENE WIGGER, CPCE, is Director of Catering and Convention Services for the Adam's Mark Hotel Dallas, the ninth largest meeting hotel in the United States, and the creator of Theme Dreams, an innovative and interactive thematic event program for hotels and resorts. He has served the White House Military Protocol office as a member of the elite United States Air Force Presi-dential Honor Guard, and has designed and produced thousands of special events and social affairs for U.S. Presidents and former Presidents, foreign Heads of State, royalty, dignitaries, celebrities, and business leaders.
Widely recognized as one of the country's leading catering executives and special event authorities, he has participated in the opening of 15 hotels and resorts by the Hilton, Hyatt, Sheraton, and Marriott hotel corporations, and was formerly the executive director of catering sales, services, and creativity at the Euro Disney Resort, now known as Disneyland Paris, in France. He is the author of Catering to Every Whim, a textbook for hospitality professionals.
"About this title" may belong to another edition of this title.
Book Description Prentice Hall, 1991. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX0131205021
Book Description Prentice Hall, 1991. Hardcover. Book Condition: New. book. Bookseller Inventory # M0131205021
Book Description Prentice Hall, 1991. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110131205021