Book description
Food and beverage is the largest portion of a meeting budget, but most
meeting and event planners have no formal background in purchasing and
managing this expense. This guide helps event, meeting, and convention
planners save money, negotiate contracts, deal with catering managers,
and successfully manage the food and beverage aspect of their event.
Covering everything from styles of service to on-premise and off-premise
considerations to food and beverage contract negotiation, this book is a
comprehensive and accessible reference for event planners and students.
Patti J. Shock
is a Professor in the Tourism and Convention Administration Department
of the William F. Harrah College of Hotel Administration at the
University of Nevada, Las Vegas.
John M. Stefanelli is a Professor in the Food and Beverage
Department of the William F. Harrah College of Hotel Administration at
the University of Nevada, Las Vegas.
