Home Catering Complete
A Banquet Manager's Handbook
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Table of Contents

Introduction
Space, Time and Continuity
Chapter 1 Sales, Marketing and Event Planning
Chapter 2 Staffing
Chapter 3 Managing The Kitchen
Chapter 4 Setting The Room
Chapter 5 Banquet Service
Chapter 6 Managing the Beverage Department
Chapter 7 Coffee Breaks
Chapter 8 Equipment and Supplies
Chapter 9 Financial Analysis and Making a Profit
Conclusion
Catering Links

Addendum

Sales Checklist
Basic Banquet Tables
Dictionary of Culinary Terms
Food Storage Guidelines
Reception Room Layout Diagram
Reception Table Diagram
Dinner Room Layout Diagram
Standard Table Set Dinner
Stewarding Equipment Pull Sheet
Captains Assignments Wave Set
Beverage Station Worksheet
Digital Bartender
Labor Projection Worksheet