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More About This Title Catering Management, 4th Edition
English
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.
English
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.
English
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
