Catering Management
ISBN: 9781118091494 | 1118091493
Edition: 4thFormat: Hardcover
Publisher: Wiley
Pub. Date: 12/17/2012
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An essential, up-to-date guide for catering professionals, Catering Management covers all aspects of the business, from operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more.
The comprehensive, fully up-to-date guide to managing your catering business Successful catering involves much more than just creating a great meal. Running your catering business properly also requires robust skills in marketing, cost control and budgeting, and day... MORE
The comprehensive, fully up-to-date guide to managing your catering business Successful catering involves much more than just creating a great meal. Running your catering business properly also requires robust skills in marketing, cost control and budgeting, and day... MORE
Chapter 1: Historical Banqueting
Chapter 2: Styles of Catering Operations
Chapter 3: Catering Food Service Development
Chapter 4: Catering sales and Marketing and Computer Software Support
Chapter 5: Catering Menu Program
Chapter 6: Food and Beverage Operational Controls
Chapter 7: Catering Menu Pricing and Controls
Chapter 8: Catering Menu Design
Chapter 9: Catering Beverage Management
Chapter 10: Quality Service and Standards Training
Chapter 11: Managing Catering Equipment
Nancy Loman Scanlon, PhD, has more than thirty-five years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation, Interstate Hotels & Resorts, and Marriott International. She is currently an Associate Professor at the Chaplin School of Hospitality and Tourism Management at Florida International University. Her other books include Marketing by Menu, Restaurant Management, and Quality Restaurant Service Guaranteed.
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