Nancy Loman Scanlon

Catering Management

• Gebundenes Buch

Produktbeschreibung

An essential, comprehensive, and up-to-date guide for catering professionals
Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail.

Completely updated with the latest industry practices and guidelines
Covers every aspect of catering, from business management basics to food service and menu design
Written by an expert with more than 35 years of experience in the business
Whether you re starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.

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Produktdetails

• Verlag: Wiley & Sons
• 4. Aufl.
• Seitenzahl: 272
• Erscheinungstermin: 17. Dezember 2012
• Englisch
• Abmessung: 279mm x 221mm x 20mm
• Gewicht: 166g
• ISBN-13: 9781118091494
• ISBN-10: 1118091493
• Artikelnr.: 35359326

Autorenporträt

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.

Inhaltsangabe

Preface vii
Acknowledgments ix
Chapter One Historical Banqueting 1
Chapter Two Styles of Catering Operations 25
Chapter Three Catering Business Development 51
Chapter Four Catering Sales and Marketing and Digital Support 65
Chapter Five Catering-Menu Program 101
Chapter Six Food-and-Beverage Operational Controls 121
Chapter Seven Catering-Menu Pricing and Controls 139
Chapter Eight Catering-Menu Design 161
Chapter Nine Catering Beverage Management 191
Chapter Ten Quality-Service and Standards Training 205
Chapter Eleven Managing Catering Equipment 221
Glossary 239
Endnotes 247
Bibliography 249
Index 251