The lost art of communication: March 2010 morsel
The step by step experience I have with banqueting managers across this country is pretty much the same everywhere. And, banquet managers: There is room for improvement. Time and time again, this is how things go:
Menus are negotiated and designed with catering and chef.
I put a lot of notes on my BEOs for banqueting and the kitchen.
I [...]







