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.

---

Restaurant Management | Restaurant Marketing | Restaurant Service | Restaurant Operations | Restaurant Accounting & Finance | Restaurant PR | Restaurant Design | Chef Talk | E-mail Newsletter | Online Store for Restaurateurs | Restaurant Marketplace | Restaurant Buyer's Guide | Restaurant Books | Home

---

Copyright © 1997-2010 Restaurant Report LLC. All rights reserved.