Catering Management

Inbunden, Engelska, 2013

1 499 kr

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An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more). The 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.

Produktinformation

Utgivningsdatum2013-07-26
Mått221 x 279 x 20 mm
Vikt816 g
FormatInbunden
SpråkEngelska
Antal sidor272
Upplaga4
FörlagJohn Wiley & Sons Inc
ISBN9781118091494

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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.

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