本书包括主题宴会设计与管理概述、宴会部机构形式与人员管理、主题宴会预订与销售、主题宴会菜品与菜单设计、主题宴会酒水及服务流程设计、主题宴会环境设计、主题宴会台面及摆台服务流程设计、主题宴会服务流程设计与管理、主题宴会菜品生产与价格管理9个项目内容。本书第二版结合全国职业院校技能大赛和旅游饭店行业的发展要求对**版的各个项目内容做了调整,力求反映主题宴会的*新发展动态和创新发展理念,强化学生及从业者的中西餐宴会设计创新能力、餐饮服务与管理的职业技能及综合职业素养。本书内容可操作性强,并配有课件。
本书可作为应用型本科院校、高等专科院校以及成人高等院校的旅游、酒店管理专业学生的参考用书,也可供酒店对其管理人员、服务人员进行业务培训时使用。

项目 1 主题宴会设计与管理概述 ···········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 主题宴会的特征和类型 ··················3
任务1.2 认识主题宴会设计与管理········· 10
1.2.1 主题宴会总体设计 ························ 11
1.2.2 主题宴会设计的操作程序 ············12
1.2.3 主题宴会服务与管理流程 ············13
项目 2 宴会部机构形式与人员管理 ······17
任务2.1 宴会部机构形式························· 17
2.1.1 宴会部经营业务及管理特点 ········18
2.1.2 宴会部机构设置形式 ····················19
任务2.2 宴会部人员管理························· 22
2.2.1 宴会部岗位工作说明书 ················23
2.2.2 宴会部人员管理的内容 ················29
项目 3 主题宴会预订与销售 ················33
任务3.1 主题宴会预订····························· 33
3.1.1 主题宴会预订方式 ························34
3.1.2 主题宴会预订常用的两种方式的
流程 ················································35
任务3.2 主题宴会销售服务流程············· 39
3.2.1 主题宴会洽谈 ································40
3.2.2 接受主题宴会预订 ························43
3.2.3 主题宴会跟踪查询 ························45
3.2.4 主题宴会预订正式确认与销售 ····45
3.2.5 发布主题宴会通知单 ····················48
3.2.6 主题宴会预订变更与取消 ············51
3.2.7 主题宴会预订的资料建档 ············52
项目 4 主题宴会菜品与菜单设计 ·········58
任务4.1 认识主题宴会菜品····················· 58
4.1.1 菜品种类 ········································59
4.1.2 中餐主题宴会菜品的命名 ············60
4.1.3 中餐主题宴会菜品的烹调特点 ····60
4.1.4 中国菜系 ········································61
4.1.5 外国菜系 ········································63
4.1.6 中餐主题宴会菜品的特点 ············64
4.1.7 西餐主题宴会菜品的特点 ············65
任务4.2 中餐主题宴会菜品设计············· 67
4.2.1 中餐主题宴会菜品组成 ················68
4.2.2 中餐主题宴会菜品设计 ················72
4.2.3 中餐主题宴会餐具设计 ················78
任务4.3 西餐主题宴会菜品设计············· 82
4.3.1 西餐主题宴会正餐菜品设计 ········82
4.3.2 西餐冷餐酒会菜品设计 ················86
4.3.3 西餐鸡尾酒会菜品设计 ················88
4.3.4 西餐自助餐主题宴会菜品设计 ····89
任务4.4 主题宴会菜单设计····················· 92
4.4.1 认识主题宴会菜单 ························92
4.4.2 主题宴会菜单的种类 ····················94
4.4.3 主题宴会菜单编制程序 ················96
4.4.4 制作书面主题宴会菜单的方法 ····97
VI 主题宴会设计与管 理 实 务(第二版)
项目 5 主题宴会酒水及服务流程
设计 ·······································101
任务5.1 认识主题宴会酒水··················· 101
5.1.1 酒水分类 ······································102
5.1.2 酒水属性 ······································104
5.1.3 中餐主题宴会酒水种类 ··············106
5.1.4 西餐主题宴会酒水种类 ··············109
5.1.5 中西餐宴会用茶 ·························· 110
5.1.6 其他酒水知识 ······························ 113
任务5.2 主题宴会酒水设计··················· 115
5.2.1 主题宴会酒水与菜品的搭配
规律 ·············································· 116
5.2.2 主题宴会酒水与酒水的搭配
规律 ·············································· 118
5.2.3 主题宴会酒菜搭配方法 ·············· 118
任务5.3 主题宴会酒水用具设计··········· 122
5.3.1 主题宴会酒具设计 ······················123
5.3.2 主题宴会茶具设计 ······················126
5.3.3 主题宴会选用酒水用具应注意的
问题 ··············································127
任务5.4 主题宴会酒水服务流程设计··· 128
5.4.1 主题宴会酒水服务流程 ··············129
5.4.2 西餐宴会鸡尾酒调制服务流程····132
5.4.3 主题宴会冰水服务流程 ··············135
5.4.4 主题宴会茶水服务流程 ··············135
5.4.5 西餐主题宴会餐后咖啡、酒服
务流程 ··········································136
项目 6 主题宴会环境设计 ··················140
任务6.1 主题宴会台型与服务流程
设计 ··········································· 140
6.1.1 认识宴会厅 ··································142
6.1.2 中餐主题宴会台型设计 ··············143
6.1.3 中餐自助餐主题宴会台型设计 ····147
6.1.4 西餐主题宴会正餐台型设计 ······147
6.1.5 西餐鸡尾酒会台型设计 ··············150
6.1.6 西餐冷餐酒会台型设计 ··············151
6.1.7 西餐自助餐主题宴会台型设计····152
6.1.8 主题宴会不同台型的摆放流程····153
任务6.2 主题宴会席次设计··················· 156
6.2.1 主题宴会席次安排原则 ··············157
6.2.2 中餐主题宴会席位设计 ··············157
6.2.3 西餐主题宴会席位设计 ··············160
任务6.3 主题宴会环境设计流程··········· 163
6.3.1 根据客人要求选择宴会厅场地 ··164
6.3.2 确定餐桌餐椅 ······························165
6.3.3 主题宴会环境布置 ······················165
6.3.4 主题宴会布展应注意的事项 ······170
6.3.5 搬运宴会厅主题宴会桌椅的流程
设计 ··············································170
6.3.6 搬运、安放主题宴会舞台的流程
设计 ··············································171
6.3.7 摆放主题宴会签到台的流程
设计 ··············································172
6.3.8 摆放新闻发布会台型的流程
设计 ··············································172
6.3.9 摆放签字仪式台型的流程设计 ··172
项目 7 主题宴会台面及摆台服务
流程设计 ········································176
任务7.1 主题宴会台面物品设计··········· 176
7.1.1 主题宴会台面物品设计的
意义 ··············································177
7.1.2 主题宴会台面设计的要求 ··········178
7.1.3 主题宴会台面种类 ······················179
7.1.4 主题宴会台面物品种类 ··············182
7.1.5 主题宴会台面物品配置设计 ······182
任务7.2 主题宴会摆台服务流程设计··· 189
7.2.1 中餐主题宴会摆台服务流程
设计 ··············································191
7.2.2 西餐主题宴会正餐摆台服务流程
设计 ··············································196
目 录VII
7.2.3 中西合璧主题宴会摆台服务流程
设计 ··············································199
7.2.4 自助餐主题宴会摆台服务流程
设计 ··············································201
7.2.5 西餐冷餐酒会摆台服务流程
设计 ··············································202
7.2.6 课桌式会议摆台服务流程
设计 ··············································202
7.2.7 会议茶歇台摆台服务流程
设计 ··············································203
7.2.8 服务接手台摆台服务流程
设计 ··············································203
项目8 主题宴会服务流程设计与管理 ···206
任务8.1 中餐主题宴会服务的准备与
检查 ··········································· 206
8.1.1 中餐主题宴会的准备工作 ··········207
8.1.2 中餐主题宴会的全面检查工作····216
任务8.2 中餐主题宴会服务流程设计··· 220
8.2.1 中餐主题宴会开宴前的准备
工作 ··············································221
8.2.2 中餐主题宴会就餐前进行的
活动 ··············································221
8.2.3 中餐主题宴会就餐服务流程
设计 ··············································221
8.2.4 主题宴会服务中的特别注意
事项 ··············································225
8.2.5 会议及会议茶歇服务流程设计 ····229
任务8.3 西餐主题宴会服务流程设计··· 235
8.3.1 西餐主题宴会前的准备工作 ······236
8.3.2 西餐主题宴会就餐服务流程
设计 ··············································237
8.3.3 西餐自助餐主题宴会服务流程
设计 ··············································240
8.3.4 西餐鸡尾酒会服务流程设计 ······242
项目 9 主题宴会菜品生产与价格
管理 ·······································248
任务9.1 主题宴会菜品生产管理··········· 248
9.1.1 主题宴会食品原料采购管理 ······249
9.1.2 主题宴会食品原料验收与储
存管理 ··········································251
9.1.3 主题宴会食品原料加工管理 ·····252
任务9.2 主题宴会产品价格管理··········· 256
9.2.1 主题宴会产品成本管理与控制····257
9.2.2 主题宴会产品定价 ······················263
参考文献 ··············································270