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A book by a banquet captain for anyone who is or who wants to become a banquet captain. It also contains valuable information for anyone involved in banquets to include chefs and catering managers. Having worked at the world's largest Marriott for 27 years during which time the hotel has done over 1 billion dollars in total catering sales., the author has developed many procedures to plan, organize and facilitate functions of all kinds. Chapters include: Coffee Breaks, Breakfasts, Lunches, Dinners, Beverage, Order of Service, Special Meals, Tools for You, Service, Safety, Buffets, Plated Functions, Types of Groups, Types of Parties, Gratuity. The author has travelled all over the country helping Marriott Hotels with openings, special functions and management relief. Having had the opportunity to share our best practices, he was also able to learn much from the different hotels and those experiences motivated him to produce this book.
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