主题宴会设计与管理实务

《主题宴会设计与管理实务》是2013年清华大学出版社出版的图书，作者是王秋明。

• 书名 主题宴会设计与管理实务
• 作者 王秋明
• ISBN 9787302334163
• 定价 26元
• 出版社 清华大学出版社

内容简介

　　宴会是人们为了达到一定的社交目的，以一定的接待规格、礼仪程序和服务方式，一定规格组合一套菜点和酒水来宴请宾客的高级餐饮聚会。每一个来自宴会都是有目的、有主题的，所以宴会又称为主题宴会。

　　本书主要包括认识主题宴会设免计与管理、宴会部机外农充划好依磁开帝构形式与人员管理、主题宴会费预订与销售、主题宴会菜品与菜360百科单设计、主题宴会坐望良固钟而油担助酒水及其服务流程设计、主题宴会环境设计、主题宴会台面及摆台服务流程设计、主题固肥万员宴会服务流程设计与管理某府温游红文小浓须矛沿、主题宴会菜品生产要没光未能者财企与价格管理9 个项目内容。本书力求反映主题宴会的最新发展动态，强调对学生的宴会设计与管理技能的训练以及综合职业素质的培养，以主题宴会评奏的卫扬典型工作过程为导向分解宴会工作内容，做到理实一体、形式创新、苦可操作性强。

　　本书可作为高等专科院校以及成人高等径请零即气承往院校的旅游、酒店管理专业学生的教材或参考用书，也可供酒店对其管理人员、服务人员进行业务培训使用。

目录

　　目录

　　项目1认识主题宴会设计与管理············1

　　任务1.1认识主题宴会·······························1

　　1.1.1主题宴会的基本概念和作用··········2

　　1.1.2主题宴考深会的特征和类型··················3

　　任务1.2认识主题宴会江军设计与管理···········9

　　1.2.1主题宴会总体设计·······················10

让置房运　　1.2.2主题宴神信第会设计的操作程序·······如制苦青兵准周管重色校····12

　　1.2.3主题宴会服务与管理流程···········12

　　项目2宴会部机构形式与室财改抓切油久人员管理·······16

　　任务2.1宴会部机构形式·························16

　　2.1.1宴装但事矿会部经营业务及其管理特点···进程17

　　2.1.2宴会部机构设置形式···················18

　　任务2.2宴会部人员管理·························21

　　2.2.1宴会部岗位工作说明书···············22

　　2.2.2宴会部人员管理的内容···············28

　　项目3主题宴会预订与销售·················32

　　任务3.1主题宴会预订·····························32

　　3.1.1主题宴会预订方式·······················33

　　3.1.2主题宴会预订常用的两种方式的

　　流程···············································34

　　任务3.2主题宴会销售服务流程·············38

　　3.2.1主题宴会洽谈·······························39

　　3.2.2接受主题宴会预订·······················42

　　3.2.3主题宴会跟踪查询·······················44

　　3.2.4主题宴会预订正式确认与销售···44

　　3.2.5发布主题宴会通知单···················46

　　3.2.6主题宴会预订变更与取消···········49

　　3.2.7主题宴会预订的资料建档···········51

　　项目4主题宴会菜品与菜单设计··········56

　　任务4.1认识主题宴会菜品·····················56

　　4.1.1菜品种类·······································57

　　4.1.2中式主题宴会菜品的命名···········58

　　4.1.3中式主题宴会菜品的烹调特点···58

　　4.1.4中国菜系·······································59

　　4.1.5外国菜系·······································61

　　4.1.6中式主题宴会菜品的特点···········62

　　4.1.7西式主题宴会菜品的特点···········63

　　任务4.2中式主题宴会菜品设计·············65

　　4.2.1中式主题宴会菜品组成···············66

　　4.2.2中式主题宴会菜品设计方法·······70

　　4.2.3中式主题宴会餐具设计···············75

　　任务4.3西式主题宴会菜品设计·············79

　　4.3.1西式主题宴会正餐菜品设计·······79

　　4.3.2西式冷餐酒会菜品设计···············82

　　4.3.3西式鸡尾酒会菜品设计···············83

　　4.3.4西式自助餐主题宴会菜品设计···85

　　任务4.4主题宴会菜单设计·····················87

　　4.4.1认识主题宴会菜单·······················88

　　4.4.2主题宴会菜单的种类···················89

　　4.4.3主题宴会菜单编制程序···············91

　　4.4.4制作书面主题宴会菜单的方法···92

　　IV主题宴会设计与管理实务

　　项目5主题宴会酒水及其服务流程

　　设计···········································97

　　任务5.1认识主题宴会酒水······················97

　　5.1.1酒水分类·······································98

　　5.1.2酒水属性·····································100

　　5.1.3中式主题宴会酒水种类·············102

　　5.1.4西式主题宴会酒水种类·············104

　　5.1.5中西式宴会用茶·························105

　　5.1.6其他酒水知识·····························108

　　任务5.2主题宴会酒水设计···················111

　　5.2.1主题宴会酒水与菜肴的搭配

　　规律·············································112

　　5.2.2主题宴会酒水与酒水的搭配

　　规律·············································114

　　5.2.3主题宴会酒菜搭配方法·············114

　　任务5.3主题宴会酒水用具设计···········118

　　5.3.1主题宴会酒具设计·····················119

　　5.3.2主题宴会茶具设计·····················122

　　5.3.3主题宴会选用酒水用具应注意的

　　问题·············································123

　　任务5.4主题宴会酒水服务流程设计···124

　　5.4.1主题宴会酒水服务流程·············125

　　5.4.2西式宴会鸡尾酒调制服务流程···128

　　5.4.3主题宴会冰水服务流程·············129

　　5.4.4主题宴会茶水服务流程·············130

　　5.4.5西式主题宴会餐后咖啡、酒服务

　　流程·············································131

　　项目6主题宴会环境设计···················134

　　任务6.1主题宴会台型与服务流程

　　设计···········································134

　　6.1.1认识宴会厅·································136

　　6.1.2主题宴会台型设计·····················137

　　6.1.3中式自助餐主题宴会台型设计···141

　　6.1.4西式主题宴会正餐台型设计·····141

　　6.1.5西式鸡尾酒会台型设计·············144

　　6.1.6西式冷餐酒会台型设计·············145

　　6.1.7西式自助餐主题宴会台型设计····146

　　6.1.8主题宴会不同台型的摆放流程···147

　　任务6.2主题宴会席次设计···················150

　　6.2.1主题宴会席次安排原则·············151

　　6.2.2中式主题宴会席位设计·············151

　　6.2.3西式主题宴会席位设计·············154

　　任务6.3主题宴会环境设计流程···········157

　　6.3.1根据客人要求选择宴会厅场地···158

　　6.3.2确定餐桌餐椅·····························159

　　6.3.3主题宴会环境布置·····················159

　　6.3.4主题宴会布展应注意的事项·····164

　　6.3.5搬运宴会厅主题宴会桌椅的流程

　　设计·············································164

　　6.3.6搬运、安放主题宴会舞台的流程

　　设计·············································165

　　6.3.7摆放主题宴会签到台的流程

　　设计·············································166

　　6.3.8摆放新闻发布会台型的流程

　　设计·············································166

　　6.3.9摆放签字仪式台型的流程设计···166

　　项目7主题宴会台面及摆台服务流程

　　设计·········································170

　　任务7.1主题宴会台面物品设计···········170

　　7.1.1主题宴会台面物品设计的意义···171

　　7.1.2主题宴会台面设计的要求·········172

　　7.1.3主题宴会台面种类·····················173

　　7.1.4主题宴会台面物品种类·············176

　　7.1.5主题宴会台面物品配置设计·····176

　　任务7.2主题宴会摆台服务流程设计···179

　　7.2.1中式主题宴会摆台服务流程设计···180

　　7.2.2西式主题宴会正餐摆台服务流程

　　设计·············································185

　　7.2.3中西合璧主题宴会摆台服务流程

　　设计·············································187

　　目录V

　　7.2.4自助餐主题宴会摆台服务流程

　　设计·············································188

　　7.2.5西式冷餐酒会摆台服务流程

　　设计·············································189

　　7.2.6课桌式会议摆台服务流程设计···190

　　7.2.7会议茶歇台摆台服务流程

　　设计·············································191

　　7.2.8服务接手台摆台服务流程

　　设计·············································191

　　项目8主题宴会服务流程设计与管理···194

　　任务8.1中式主题宴会服务的准备与

　　检查···········································194

　　8.1.1中式主题宴会的准备工作·········195

　　8.1.2中式主题宴会的全面检查工作···203

　　任务8.2中式主题宴会就餐服务流程

　　设计···········································207

　　8.2.1中式主题宴会开宴前的准备

　　工作·············································207

　　8.2.2中式主题宴会就餐前进行的

　　活动·············································208

　　8.2.3中式主题宴会就餐服务流程

　　设计·············································208

　　8.2.4主题宴会服务中的特别注意

　　事项·············································212

　　8.2.5会议及会议茶歇服务流程

　　设计·············································215

　　任务8.3西式主题宴会服务流程设计···221

　　8.3.1西式主题宴会前的准备工作·····222

　　8.3.2西式主题宴会就餐服务流程

　　设计·············································223

　　8.3.3西式自助餐主题宴会服务流程

　　设计·············································226

　　8.3.4西式鸡尾酒会服务流程设计·····228

　　项目9主题宴会菜品生产与价格管理···234

　　任务9.1主题宴会菜品生产管理···········234

　　9.1.1主题宴会食品原料的采购管理···235

　　9.1.2主题宴会食品原料验收与储存

　　管理·············································237

　　9.1.3主题宴会食品原料加工管理····238

　　任务9.2主题宴会产品价格管理···········242

　　9.2.1主题宴会产品成本管理与控制···243

　　9.2.2主题宴会产品的价格管理··········249

　　参考文献··············································256