{"product_id":"9781394380398","title":"The Wiley Event Management Series","description":"\u003ch1\u003eThe Wiley Event Management Series\u003c\/h1\u003e \u003ch2\u003eHallquist, James\u003c\/h2\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eProvides a practical guide to planning, executing, and managing successful banquet and catering events\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBanquet 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 explain the complete scope of managing these functions. \u003c\/p\u003e \u003cp\u003e\u003ci\u003eBanquet and Catering Management\u003c\/i\u003e 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 Michael 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.\u003c\/p\u003e \u003cp\u003eIntegrating practical case studies, step-by-step strategies, and problem-solving techniques that highlight the interdependence of service roles, departments, and timelines, \u003ci\u003eBanquet and Catering Management:\u003c\/i\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCovers both front-of-house and back-of-house roles in detail\u003c\/li\u003e \u003cli\u003eFeatures real-world examples of problem solving in high-profile events\u003c\/li\u003e \u003cli\u003eExplains how to adapt strategies to different types of functions and venues\u003c\/li\u003e \u003cli\u003eHighlights cultural awareness and etiquette in event execution\u003c\/li\u003e \u003cli\u003eOffers guidance on sales, vendor management, and departmental coordination\u003c\/li\u003e \u003cli\u003eProvides information on timing, service techniques, and menu selection\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eBalancing theory with practical applications for immediate workplace use, \u003ci\u003eBanquet and Catering Management \u003c\/i\u003eis 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.\u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Wiley\u003c\/p\u003e \u003cp\u003ePublication Date: 2026-11-24\u003c\/p\u003e \u003cp\u003eFormat: Paperback\u003c\/p\u003e \u003cp\u003eISBN-13: 9781394380398\u003c\/p\u003e \u003cp\u003eDOI: \u003c\/p\u003e \u003cp\u003eDimensions: cm xcm\u003c\/p\u003e \u003cp\u003ePages: \u003c\/p\u003e ","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44775294632076,"sku":"9781394380398","price":57.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781394380398.jpg?v=1778076464","url":"https:\/\/lateknightbooks.com\/products\/9781394380398","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}