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This volume offers to restaurant enterprises, both of large and small proportion, concrete information to face the market and put them into effect them, to best organize themselves and to carry out a program of comprehensive marketing. It examines the structure of the kitchens in connection with their efficiency, takes in consideration the human resources (training, management, strategy), explains the drawing up of the banqueting event order, the inspection pre-event, and the restoration post-event and logistics. The book also covers the organization of the kitchen endeavors, creating the menu, food cost, the synergies between these various parts of the field of food, beverage and the banqueting sector. In the 2010 prestigious Gourmand World Cookbook Awards Banqueting & Catering was awarded as being “Best Italian book for professionals” and “Best Italian book on the subject of hospitality”.

*This book is currently available in Italian.