Recommended Books Section
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKSBooks by Hrayr Berberoglu >  Convention & Banquet Management



From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide


H. Berberoglu

A well-planned, negotiated and organized convention provides great satisfaction to all participants and may also save money in the process.
CONVENTION AND BANQUET MANAGEMENT is the most extensive book in the field. Anyone involved in conventions and banquets should read it. This comprehensive book deals with banquets and conventions from both perspectives, that of the consumer and of the establishment.

Contents: Definition of conventions, convention formats, convention delegate profile, convention consultants, program planning, communication and planning, exhibits, financial management, speakers, site selection, marketing the event, registration, law and liability, understanding hotel and convention operations, food and beverage, function rooms and function room set-ups, banquet operations, incentive travel, post conference activities, glossary.

Softcover, Cerlox Bound, 218 Pages, ISBN 1-835861-30-6, Published 1999. ($50.00)

Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile




Professional Food and Beverage Service        The Professional Bartender        The World Of The Restaurateur        Human Resources Management        Marketing For Restaurateurs And Hoteliers        How To Excel In Restaurant And Hotel        Rooms Division & Property Management        Introduction to Alcoholic Beverages        Canadian Wines And Wineries        How To Create Menus        Complete Food & Beverage Cost Control        Coffee, Tea and Chocolate        Purchasing Book        Convention & Banquet Management        Complete Beverage Management        Outside Catering Book        How To Increase Sales        Modern Canadian Hospitality And Tourism Management        Food Poisoning And Safety In Restaurants        On Taste And Tasting        Tourism And Hospitality        Cost Control Book        Designing Restaurants And Hotels        The Mini Wine Book        The Wines Of Madeira        Cheeses Of The World        Brewing        Cooking And 1001 Recipes        Cooking Techniques        Salads        Pasta-hir        Professor B’s Barbecue Book        Dessert, Cake, Cookie, Muffin, And Bread Recipes        Sandwich And Soup Recipes        Quick & Easy Vegetable Recipes        Superb And Quick Recipes        Italian Cuisine        Classic French Cuisine        French Proven├žale Cuisine        The Treasures Of Spanish Cuisine        Entertaining In The 21st Century




Home       About & Contact       Food History Articles       Interviews       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.







Popular Pages

Chef with red wine glass