Identify the management hierarchy

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Reference no: EM132939986

Chart a catering sales and banquet department for your catering operation.  Identify the management hierarchy.

  • Summarize job descriptions for each position. 
  • Describe briefly how each management position within the operation is delegated to accomplish one or more of the seven catering management functions

Fundamental catering management functions: (1) formulating the strategic plan for the event; (2) executing the operational tasks; (3) organizing resources; (4) matching equipment needs to the requirements of the food and service; (5) implementing the plan; (6) controlling the event by use of financial tools and predetermined standards; and (7) obtaining insurance coverage and ensuring all legal concerns are covered by a contract.

Resources: Professional Catering by Stephen B. Shiring, Sr.

Reference no: EM132939986

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