Chapter 1 Overview

Section 1 Feasts and Banquets

Section 2 The Historical Evolution of Banquets

Section 3 Contemporary China Problems with Banquets

Section 4: Reform and Development Trends of Banquets

Chapter 2: Organization and Responsibilities of the Banquet Department

Section 1: Banquet Department Functions and operating characteristics

Section 2: Organizational structure of the banquet department

Section 3: Staffing of the banquet department

Section 4: Work responsibilities of the banquet department

Chapter 3 Banquet Department Management

Section 1 Banquet Process Management

Section 2 Banquet Department Quality Management and Methods

Chapter Section 3 Banquet Department Personnel Management and Quality Requirements

Section 4 Banquet Department Guest History File Management

Chapter 4 Banquet Reservation

Section 1 Banquet Reservation The selection and reservation method of party members

Section 2: The procedures and main work links of banquet reservations

Section 3: Changes and cancellations of banquet reservations

Chapter 5 Banquet environment and atmosphere design

The first banquet atmosphere design

The second banquet table design and venue layout

The third banquet table design

Section 4 Banquet Entertainment Design

Chapter 6 Banquet Dish Design and Menu Production

Section 1 Factors Affecting Banquet Dish Design

Chapter Section 2: Composition and design methods of Chinese banquet dishes

Section 3: Design of Western-style banquet dishes

Section 4: Nutritional design of banquet dishes

Section 5: Banquet Food Hygiene Control and Food Poisoning Prevention

Section 6: Banquet Menu Production

Chapter 7: Chinese Banquet Setup and Service Design

Section 1: Chinese Style Banquet table design and operation

Section 2 Chinese banquet seating arrangements

Section 3 Chinese banquet beverage design and service

Section 4 banquet dish service

Section 5 Chinese banquet service program design

Chapter 8 Western banquet setting and service design

Section 1 Western banquet setting

Section 2 Western-style banquet seating arrangement

Section 3 Western-style banquet beverage service

Section 4 Western-style banquet service program design

Chapter 9 Services at receptions and buffets

Section 1: Cocktail party service planning

Section 2: Cold dinner reception planning and service

Section 3: Buffet service planning

Chapter 10 Banquet Takeaway Service Planning and Operation

Section 1 Overview of Banquet Takeaway Service

Section 2 Preparation of Banquet Takeaway Service Equipment and Tableware

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Section 3 Banquet Takeaway Service Pricing

Section 4 Banquet Takeaway Service Program Design

Chapter 11 Banquet Management and Promotion

Section 1 Banquet Cost Control

Section 2 Banquet Quality Control

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Chapter 12 Food Festival Planning and Management

Postscript

Bibliography