Banquet and Catering Management

Provides a practical guide to planning, executing, and managing successful banquet and catering events Banquet and catering operations are one of the most dynamic and complex areas of the hospitality industry. To understand how venues operate, how teams collaborate, and how events are seamlessly executed, students and professionals need a clear framework that explains the complete scope of managing these functions. Banquet and Catering Management equips readers with the practical knowledge and operational insight required to run events that are both efficient and memorable. Drawing from decades of professional experience, James Hallquist explores every facet of banquet and catering management, from venue logistics and staff coordination to menu planning and cultural awareness. Hallquist addresses many challenges, including how to structure a seating chart, when to upsell menus, and how to anticipate client needs before problems arise. Integrating practical case studies, step-by-step strategies, and problem-solving techniques that highlight the interdependence of service roles, departments, and timelines, Banquet and Catering Management: Covers both front-of-house and back-of-house roles in detailFeatures real-world examples of problem solving in high-profile eventsExplains how to adapt strategies to different types of functions and venuesHighlights cultural awareness and etiquette in event executionOffers guidance on sales, vendor management, and departmental coordinationProvides information on timing, service techniques, and menu selectionBalancing theory with practical applications for immediate workplace use, Banquet and Catering Management is perfect for undergraduate and graduate students in hospitality management, particularly in courses on event planning, catering, and banquet operations. It is also a must-have reference for event managers, catering directors, banquet staff, and professionals in hotels, clubs, and independent venues.