A meeting planner's guide to catered events / (Record no. 15266)

MARC details
000 -LEADER
fixed length control field 02494nam a2200229Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field NULRC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250520102801.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250520s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780470124116
040 ## - CATALOGING SOURCE
Transcribing agency NULRC
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 921 .S56 2009
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Shock, Patti J.
Relator term author
245 #2 - TITLE STATEMENT
Title A meeting planner's guide to catered events /
Statement of responsibility, etc. Patti J. Shock and John M. Stefanelli
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New Jersey :
Name of publisher, distributor, etc. John Wiley & Son, Inc.,
Date of publication, distribution, etc. c2009
300 ## - PHYSICAL DESCRIPTION
Extent ix, 310 pages :
Other physical details illustrations ;
Dimensions 24 cm.
365 ## - TRADE PRICE
Price amount USD32.59
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 ## - FORMATTED CONTENTS NOTE
Formatted contents note Chapter 1: The World of Catering. TYPICAL CATERERS YOU WILL DEAL WITH. CATERING STAFF YOU WILL GET TO KNOW. HOW CATERERS PRICE FOOD AND BEVERAGE EVENTS. CATERERS' OBJECTIVES. HOW CATERERS EVALUATE IF THEY ARE ACHIEVING THEIR OBJECTIVES. CREATIVITY. SCAMPER. WHICH CATERER IS RIGHT FOR YOU? Chapter 2: Meal Functions. PURPOSE OF THE MEAL FUNCTION. MENU PLANNING. STYLE OF SERVICE. TYPES OF MEAL FUNCTIONS. Chapter 3: Beverage Functions. PURPOSE OF THE BEVERAGE FUNCTION. TYPES OF BEVERAGE FUNCTIONS. MENU PLANNING. ESTIMATING THE AMOUNT OF BEVERAGE ALCOHOL NEEDED. HOW MOST BEVERAGE FUNCTIONS ARE SOLD. BEVERAGE FUNCTION CHARGES. LABOR CHARGES. Chapter 4: On-Premise and Off-Premise Catering. ON-PREMISE CATERERS. OFF-PREMISE CATERERS. Chapter 5: Room Setups. APPEARANCE. LOCATION. UTILITIES. SPACE REQUIREMENTS. PLANNING THE FUNCTION ROOM SETUP. DINING ROOM LAYOUT. BAR LAYOUT. COFFEE STATION AND REFRESHMENT BREAK LAYOUT. BUFFET LAYOUT. TABLESCAPES: THE TABLETOP LAYOUT AND DECOR. WALL AND CEILING TREATMENTS. EMPLOYEE UNIFORMS. ROOM TEMPERATURE. ROOM SCENT. LECTERN OR PODIUM? FLAG PLACEMENT. RESTROOM FACILITIES. PROPS AND OTHER DECOR. TENTS. Chapter 6: Staffing the Events. PAYROLL EXPENSE. FOOD PRODUCTION PLANNING. SERVICE PLANNING. DEPARTMENTS THAT SUPPORT THE CATERER. Chapter 7: Low-Cost Events. MARKET SEGMENTS. BUDGET CONSIDERATIONS. OTHER BUDGET OPTIONS. Chapter 8: Deep-Market Events. ELABORATE THEME PARTIES. ELABORATE THEMED REFRESHMENT BREAKS. ELABORATE OUTDOOR PARTIES. Chapter 9: Using Outside Suppliers. PROVIDING OTHER CLIENT SERVICES. AUDIOVISUAL. ENTERTAINMENT. LIGHTING. GROUND TRANSPORTATION. GOVERNMENT AGENCIES. COOPERATING WITH OTHER CATERERS. RENTAL COMPANIES. Chapter 10: Contracts and Negotiations. BANQUET EVENT ORDER. RESUME. CONTRACT. NEGOTIATIONS.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element CATERERS AND CATERING
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Stefanelli, John M.
Relator term co-author
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Books
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Total checkouts Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Hospitality Management LRC - Main National University - Manila General Circulation 09/30/2016 Purchased - Amazon 32.59   GC TX 921 .S56 2009 NULIB000013025 05/20/2025 c.1 05/20/2025 Books