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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



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