Banquet supervisor

Find various books on being a Banquet supervisor, from fact, to fiction. SA Career Focus has assembled these titles for your convenience.

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A Banquet supervisor  is responsible for managing, directing and supervising the Banquet staff to ensure effiicient, friendly and professional service to the guests. They ensure that the room is correctly set up and that meal functions are executed according to the Banquet Event Orders.

Management by Menu

"Management by Menu" is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.

Review by Kalahari.net

Food Service Menus: Pricing and Managing the Food Service Menu for Maximum Profit

The books in this series from the editors of the "Food Service Professional" are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.

Review by Kalahari.net

Profitable Menu Planning

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning-from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on menu planning for specific types of restaurants (quick service, fine dining, family style, cafeteria, and more). Hands-on in approach, it features real menus from across the country and includes interactive software so readers can practice costing, mark-ups and menu engineering. This edition includes more on marketing, new case studies and updated menus that reflect industry trends. Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun.Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.

Review by Kalahari.net

Dining Room & Banquet Management  (2002)

- features an expanded discussion of sanitation, merchandising, take-out service and table clearing
- includes updated scenarios and case studies to help the student visualize real-life food service situations
- features additional illustrations and photographs
- includes expanded content on major national chain restaurants
- includes history of the dining room
- features step-by-step instructions on how to train an employee to provide excellent service
- features "Sweet and Sour" vignettes to assist the reader in solving problems and understanding concepts of dining room and banquet service
- added "Manager Says" features in each chapter expose the student to real advice from people in managerial positions
- chapter four revised to include the "single service person's responsibilities"
- explains step-by-step sequence of how to place orders using a point-of-sale computer system
- explanations about opening still and sparkling wines 

Review by Kalahari.net

Dining Room and Banquet Management

Author: Anthony J. Strianese; Pamela P. Strianese
ISBN: 9781418053697

July 2007

Available through Amazon.com