Catering and Convention Service Survival Guide in Hotels and Casinos


The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards.

Included are best practices of working with nonpro?ts, social, wedding, association, corporate, VIP, celebrity events, and trade shows. The authors also discuss how this industry operates within casino properties. Then, the revenue up sell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.


About the Author(s)

Lisa Lynn Backus

Director of Catering and Convention Services at Caesars Palace in Las Vegas, NV. CMP, CPCE

Patti J. Shock

Patti J. Shock, CPCE, CHT, is the academic consultant for The International School of Hospitality. She holds the rank of professor emeritus at the University of Nevada, Las Vegas, where she taught cat…

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Pub Date

May 6, 2017





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