Banquet Operations is a specialized segment of event-based foodservice management that involves the planning, coordination, and execution of large-scale dining events within hotels, restaurants, or dedicated banquet facilities, distinguished by its focus on menu customization, guest capacity, and integrated service logistics for social or corporate functions.
4
Publications
113
Citations
4
Authors
0
Institutions
Publications per year
2017–2026
1
Publications
4
The French Banquet Campaign of 1847-48
John J. Baughman · The Journal of Modern History · 1959 · 28 citations
Humanities, French, History +3
Serving His Country: Wellington’s Waterloo Banquets, 1822–52
Luke Reynolds · Journal of Victorian Culture · 2018 · 14 citations
Humanities, History, Historiography +12
1–5 of 4
Authors
4
- JJ
1
h-index
- LR
1
h-index
- NB
1
h-index
- KSKellee S. Tsai
Hong Kong University of Science and Technology, Hong Kong SAR China
1 publications · 61 citations
1
h-index
- JY
0
h-index
1–5 of 4
Institutions
0
Venues
- Cornell Hotel and Restaurant Administration Quarterly
CQ · 1 publications · 10 citations
1
h-index
- The China Quarterly
1 publications · 61 citations
1
h-index
- Journal of Victorian Culture
JVC · 1 publications · 14 citations
1
h-index
- The Journal of Modern History
JMH · 1 publications · 28 citations
1
h-index
- Journal of the Korean Society of Food Culture
1 publications · 10 citations
1–5