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A la Carte vs. Banquets & Catering By Ian Maksik, "Professor of Service"
In my 67 years in the hospitality industry I’ve experienced both forms of Service, A la Carte and Banquet/Catering. I’ve worked
my way from the A la Carte floor to the Banquet floor, from managing and owning
restaurant operations to becoming a Banquet Captain, Maitre d’, Banquet
Manager, Director of Catering & Hotel GM.
I’ve experienced it all and now I teach it all. Presently I’ve divided my percentage of
training in both fields into 60% A la Carte and 40% Banquet/Catering for A la
Carte seems to have many more service problems.
The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com. Click here to go to the article page.
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