Catering and Convention Service Survival Guide in Hotels and Casinos by Backus, Lisa Lynn

Catering and Convention Service Survival Guide in Hotels and Casinos (Paperback) (ISBN-13: 9781631575914)

Vendor: Lisa Lynn Backus
Product type: Books
Format: Paperback
$21.99
$21.99
$21.99
Subtotal: $21.99
Catering and Convention Service Survival Guide in Hotels and Casinos by Backus, Lisa Lynn

Catering and Convention Service Survival Guide in Hotels and Casinos

$21.99
Catering and Convention Service Survival Guide in Hotels and Casinos by Backus, Lisa Lynn

Catering and Convention Service Survival Guide in Hotels and Casinos

$21.99
Format: Paperback
Description
Description
x
The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors' in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. The authors also discuss how this industry operates within casino properties. Then, the revenue upsell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.

Author: Lisa Lynn Backus, Patti J. Shock
ISBN-10: 1631575910
ISBN-13: 9781631575914
Publisher: Business Expert Press
Language: English
Published: 05/08/2017
Pages: 222
Format: Paperback
Weight: 0.70lbs
Size: 9.00h x 6.00w x 0.49d
By Lisa Lynn Backus
By Lisa Lynn Backus
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Lisa Lynn Backus, CPCE, CMP, has been with Caesars Entertainment in Las Vegas since 2005. She is a senior CCSM at the Rio All-Suites Hotel & Casino, after positions at Caesars Palace and Bally's/Paris. Other stops include Lake Vas Vegas Resort, Riviera Resort and Spa in Palm Springs, several Marriott properties, and Queen Mary Seaport. She owned a destination management company in California from 1988 to 1995. She has been active in the National Association of Catering and Events (NACE), served as local chapter president, and received awards for her participation and her creative events. Lisa has also been involved with The International School of Hospitality (TISOH) as an instructor, guest speaker, and mentor.

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