《主題宴會設計與管理實務》是2013年清華大學出版社出版的圖書，作者是王秋明。
基本介紹
- 書名：主題宴會設計與管理實務
- ISBN：9787302334163
- 定價：26元
- 出版社：清華大學出版社
- 裝幀：平裝
內容簡介,目錄,
內容簡介
宴會是人們為了達到一定的社交目的，以一定的接待規格、禮儀程式和服務方式，一定規格組合一套菜點和酒水來宴請賓客的高級餐飲聚會。每一個宴會都是有目的、有主題的，所以宴會又稱為主題宴會。
本書主要包括認識主題宴會設計與管理、宴會部機構形式與人員管理、主題宴會預訂與銷售、主題宴會菜品與選單設計、主題宴會酒水及其服務流程設計、主題宴會環境設計、主題宴會台面及擺台服務流程設計、主題宴會服務流程設計與管理、主題宴會菜品生產與價格管理9 個項目內容。本書力求反映主題宴會的最新發展動態，強調對學生的宴會設計與管理技能的訓練以及綜合職業素質的培養，以主題宴會典型工作過程為導向分解宴會工作內容，做到理實一體、形式創新、可操作性強。
本書可作為高等專科院校以及成人高等院校的旅遊、酒店管理專業學生的教材或參考用書，也可供酒店對其管理人員、服務人員進行業務培訓使用。
目錄
目錄
項目1認識主題宴會設計與管理············1
任務1.1認識主題宴會·······························1
1.1.1主題宴會的基本概念和作用··········2
1.1.2主題宴會的特徵和類型··················3
任務1.2認識主題宴會設計與管理···········9
1.2.1主題宴會總體設計·······················10
1.2.2主題宴會設計的操作程式···········12
1.2.3主題宴會服務與管理流程···········12
項目2宴會部機構形式與人員管理·······16
任務2.1宴會部機構形式·························16
2.1.1宴會部經營業務及其管理特點···17
2.1.2宴會部機構設定形式···················18
任務2.2宴會部人員管理·························21
2.2.1宴會部崗位工作說明書···············22
2.2.2宴會部人員管理的內容···············28
項目3主題宴會預訂與銷售·················32
任務3.1主題宴會預訂·····························32
3.1.1主題宴會預訂方式·······················33
3.1.2主題宴會預訂常用的兩種方式的
流程···············································34
任務3.2主題宴會銷售服務流程·············38
3.2.1主題宴會洽談·······························39
3.2.2接受主題宴會預訂·······················42
3.2.3主題宴會跟蹤查詢·······················44
3.2.4主題宴會預訂正式確認與銷售···44
3.2.5發布主題宴會通知單···················46
3.2.6主題宴會預訂變更與取消···········49
3.2.7主題宴會預訂的資料建檔···········51
項目4主題宴會菜品與選單設計··········56
任務4.1認識主題宴會菜品·····················56
4.1.1菜品種類·······································57
4.1.2中式主題宴會菜品的命名···········58
4.1.3中式主題宴會菜品的烹調特點···58
4.1.4中國菜系·······································59
4.1.5外國菜系·······································61
4.1.6中式主題宴會菜品的特點···········62
4.1.7西式主題宴會菜品的特點···········63
任務4.2中式主題宴會菜品設計·············65
4.2.1中式主題宴會菜品組成···············66
4.2.2中式主題宴會菜品設計方法·······70
4.2.3中式主題宴會餐具設計···············75
任務4.3西式主題宴會菜品設計·············79
4.3.1西式主題宴會正餐菜品設計·······79
4.3.2西式冷餐酒會菜品設計···············82
4.3.3西式雞尾酒會菜品設計···············83
4.3.4西式自助餐主題宴會菜品設計···85
任務4.4主題宴會選單設計·····················87
4.4.1認識主題宴會選單·······················88
4.4.2主題宴會選單的種類···················89
4.4.3主題宴會選單編製程序···············91
4.4.4製作書面主題宴會選單的方法···92
IV主題宴會設計與管理實務
項目5主題宴會酒水及其服務流程
設計···········································97
任務5.1認識主題宴會酒水······················97
5.1.1酒水分類·······································98
5.1.2酒水屬性·····································100
5.1.3中式主題宴會酒水種類·············102
5.1.4西式主題宴會酒水種類·············104
5.1.5中西式宴會用茶·························105
5.1.6其他酒水知識·····························108
任務5.2主題宴會酒水設計···················111
5.2.1主題宴會酒水與菜餚的搭配
規律·············································112
5.2.2主題宴會酒水與酒水的搭配
規律·············································114
5.2.3主題宴會酒菜搭配方法·············114
任務5.3主題宴會酒水用具設計···········118
5.3.1主題宴會酒具設計·····················119
5.3.2主題宴會茶具設計·····················122
5.3.3主題宴會選用酒水用具應注意的
問題·············································123
任務5.4主題宴會酒水服務流程設計···124
5.4.1主題宴會酒水服務流程·············125
5.4.2西式宴會雞尾酒調製服務流程···128
5.4.3主題宴會冰水服務流程·············129
5.4.4主題宴會茶水服務流程·············130
5.4.5西式主題宴會餐後咖啡、酒服務
流程·············································131
項目6主題宴會環境設計···················134
任務6.1主題宴會台型與服務流程
設計···········································134
6.1.1認識宴會廳·································136
6.1.2主題宴會台型設計·····················137
6.1.3中式自助餐主題宴會台型設計···141
6.1.4西式主題宴會正餐檯型設計·····141
6.1.5西式雞尾酒會台型設計·············144
6.1.6西式冷餐酒會台型設計·············145
6.1.7西式自助餐主題宴會台型設計····146
6.1.8主題宴會不同台型的擺放流程···147
任務6.2主題宴會席次設計···················150
6.2.1主題宴會席次安排原則·············151
6.2.2中式主題宴會席位設計·············151
6.2.3西式主題宴會席位設計·············154
任務6.3主題宴會環境設計流程···········157
6.3.1根據客人要求選擇宴會廳場地···158
6.3.2確定餐桌餐椅·····························159
6.3.3主題宴會環境布置·····················159
6.3.4主題宴會布展應注意的事項·····164
6.3.5搬運宴會廳主題宴會桌椅的流程
設計·············································164
6.3.6搬運、安放主題宴會舞台的流程
設計·············································165
6.3.7擺放主題宴會簽到台的流程
設計·············································166
6.3.8擺放新聞發布會台型的流程
設計·············································166
6.3.9擺放簽字儀式台型的流程設計···166
項目7主題宴會台面及擺台服務流程
設計·········································170
任務7.1主題宴會台面物品設計···········170
7.1.1主題宴會台面物品設計的意義···171
7.1.2主題宴會台面設計的要求·········172
7.1.3主題宴會台面種類·····················173
7.1.4主題宴會台面物品種類·············176
7.1.5主題宴會台面物品配置設計·····176
任務7.2主題宴會擺台服務流程設計···179
7.2.1中式主題宴會擺台服務流程設計···180
7.2.2西式主題宴會正餐擺台服務流程
設計·············································185
7.2.3中西合璧主題宴會擺台服務流程
設計·············································187
目錄V
7.2.4自助餐主題宴會擺台服務流程
設計·············································188
7.2.5西式冷餐酒會擺台服務流程
設計·············································189
7.2.6課桌式會議擺台服務流程設計···190
7.2.7會議茶歇台擺台服務流程
設計·············································191
7.2.8服務接手台擺台服務流程
設計·············································191
項目8主題宴會服務流程設計與管理···194
任務8.1中式主題宴會服務的準備與
檢查···········································194
8.1.1中式主題宴會的準備工作·········195
8.1.2中式主題宴會的全面檢查工作···203
任務8.2中式主題宴會就餐服務流程
設計···········································207
8.2.1中式主題宴會開宴前的準備
工作·············································207
8.2.2中式主題宴會就餐前進行的
活動·············································208
8.2.3中式主題宴會就餐服務流程
設計·············································208
8.2.4主題宴會服務中的特別注意
事項·············································212
8.2.5會議及會議茶歇服務流程
設計·············································215
任務8.3西式主題宴會服務流程設計···221
8.3.1西式主題宴會前的準備工作·····222
8.3.2西式主題宴會就餐服務流程
設計·············································223
8.3.3西式自助餐主題宴會服務流程
設計·············································226
8.3.4西式雞尾酒會服務流程設計·····228
項目9主題宴會菜品生產與價格管理···234
任務9.1主題宴會菜品生產管理···········234
9.1.1主題宴會食品原料的採購管理···235
9.1.2主題宴會食品原料驗收與儲存
管理·············································237
9.1.3主題宴會食品原料加工管理····238
任務9.2主題宴會產品價格管理···········242
9.2.1主題宴會產品成本管理與控制···243
9.2.2主題宴會產品的價格管理··········249
參考文獻··············································256
