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GuÃa de Montaje de Eventos Gastronómicos: Pasos para Montar Eventos Culinarios Inolvidables Cómo Organizar un Eventos Gastronómicos GuÃa Montaje Event
Paperback
Cookbooks GeneralGeneral Reference
Publisher: Independently Published
Published: Jan 12 2024
Pages: 250
Weight: 0.68
Height: 0.62 Width: 6.00 Depth: 9.00
Language: Spanish
Planificación, Organización, Presupuesto, LogÃstica, Montaje, Protocolo, Comunicación y Gestión Profesional para Crear Eventos Culinarios Inolvidables
Qué diferencia un evento gastronómico exitoso de uno que simplemente cumple con lo esperado? La respuesta está en una planificación rigurosa, una logÃstica eficiente y una ejecución impecable.
GuÃa de Montaje de Eventos Gastronómicos es un manual práctico y completo diseñado para estudiantes de gastronomÃa, hotelerÃa y turismo, organizadores de eventos, empresas de catering, emprendedores y profesionales que desean aprender a planificar, organizar y ejecutar eventos culinarios con criterios técnicos y estándares profesionales.
A lo largo de sus capÃtulos, el lector recorrerá cada una de las etapas fundamentales para convertir una idea en una experiencia gastronómica memorable. Desde la definición de objetivos y la planificación estratégica hasta la evaluación financiera del evento, este libro ofrece herramientas claras, ejemplos prácticos y procedimientos que pueden aplicarse en eventos de cualquier tamaño.
En esta obra aprenderá a:
- Planificar eventos gastronómicos de manera profesional.
- Definir objetivos, presupuesto y cronogramas de trabajo.
- Diseñar diferentes tipos de montaje: banquete, buffet, teatro, herradura, cóctel y mesas redondas.
- Seleccionar proveedores y elaborar fichas técnicas de contratación.
- Organizar la logÃstica integral del evento y coordinar equipos de trabajo.
- Gestionar alimentos, bebidas, cocina, servicio y montaje.
- Aplicar estrategias de comunicación, marketing y promoción del evento.
- Controlar costos, calcular el punto de equilibrio y evaluar la rentabilidad.
- Implementar protocolos de seguridad, higiene y gestión de riesgos.
- Resolver imprevistos mediante planes de contingencia.
- Mejorar la experiencia del comensal y fortalecer la imagen profesional del organizador.
El libro incorpora además numerosos casos prácticos, listas de verificación (checklists), recomendaciones operativas, ejemplos reales, ilustraciones técnicas y actividades de aprendizaje que facilitan la aplicación inmediata de los conocimientos adquiridos.
Más que un libro sobre organización de eventos, esta obra constituye una guÃa de consulta permanente para quienes desean ofrecer experiencias gastronómicas de alto nivel, optimizar recursos, controlar los costos y garantizar la satisfacción de clientes, patrocinadores y asistentes.
Si desea desarrollar competencias profesionales en la organización de banquetes, recepciones, congresos, bodas, festivales gastronómicos, ferias culinarias y servicios de catering, este libro se convertirá en una herramienta indispensable para su formación y crecimiento profesional.
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