A Meeting Planner's Guide to Catered Events

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9780470124116: A Meeting Planner's Guide to Catered Events
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Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.

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Create the best possible catered events with this uniqueresource

Food and beverage costs represent one of the biggest expenses inmost event budgets, yet meeting planners often do not know enoughabout catering and foodservice to make informed choices in thisarea. A Meeting Planner's Guide to Catered Events is thefirst book to address food and beverage management techniques andtactics specifically for meeting and event professionals. Its mainpurpose is to help you create the best possible catered events byobtaining maximum value for your available budget.

A Meeting Planner's Guide to Catered Events providesinformation that applies to any type of event—from low-costto extravagant. Information for specific event types is included aswell. The coverage gives you a working understanding of:

  • The basics of catering and typical catered events

  • On-premise and off-premise catering

  • How to set up a room for catering

  • How caterers approach staffing

  • Catering for low-cost vs. elaborate events, themed events,outdoor events, and more

  • Using outside suppliers

  • Contracts and negotiating procedures

Useful as both a comprehensive manual and a go-to guide, AMeeting Planner's Guide to Catered Events features helpfullearning tools including "Professional Advice" text boxesthroughout, end-of-chapter summaries and review questions, aglossary, and more. Whether you're an event planning student or aprofessional, this thorough and accessible resource will give youan edge to create that successful and memorable event, all whileensuring the best choices are made to meet your budget.

About the Author:

Patti J. Shock is a Professor in the Tourism and ConventionAdministration Department of the William F. Harrah College of HotelAdministration at the University of Nevada, Las Vegas.

John M. Stefanelli is a Professor in the Food andBeverage Department of the William F. Harrah College of HotelAdministration at the University of Nevada, Las Vegas.

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Patti J. Shock, John M. Stefanelli
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ISBN 10: 0470124113 ISBN 13: 9780470124116
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Book Description John Wiley and Sons Ltd, United Kingdom, 2008. Paperback. Condition: New. 1. Auflage. Language: English. Brand new Book. Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students. Seller Inventory # AAH9780470124116

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Book Description John Wiley and Sons Ltd, United Kingdom, 2008. Paperback. Condition: New. 1. Auflage. Language: English. Brand new Book. Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students. Seller Inventory # AAH9780470124116

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Book Description John Wiley and Sons Ltd, United Kingdom, 2008. Paperback. Condition: New. 1. Auflage. Language: English. Brand new Book. Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students. Seller Inventory # BZV9780470124116

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