Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
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Book Description
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From the Back Cover
The updated, comprehensive guide to successful catering business management
In addition to creating and executing a great menu, successful catering also takes know-how for marketing your business, keeping costs in line, and ensuring the entire operation runs smoothly.
Catering Management, Third Edition offers professionals and aspiring caterers detailed advice on all the crucial business aspects of the subject for on- and off-premise catering. Updated to meet the needs of this fast-growing industry, the Third Edition features new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.
A must-have, single resource for anyone interested in catering, Catering Management, Third Edition also gives guidance on how to:
- Use software to improve food management, scheduling, and invoicing
- Hire and train both service and food production staff
- Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
About the Author
NANCY LOMAN SCANLON, PhD, has more than thirty years of experience in the hospitality industry and has worked in food and beverage management positions with the Hilton Hotels Corporation and Interstate Hotels, and as a training consultant for Marriott International and Sheraton Hotels. She is currently Dean of the Culinary Arts and Service Management Division of Paul Smith's College. She is also the author of Marketing by Menu, Third Edition; Restaurant Management; and Quality Restaurant Service Guaranteed, all published by Wiley.
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5.0 out of 5 stars
Required book for Culinary Arts classes,
By Richard G. Carrillo (Ojo Feliz, New Mexico, USA) - See all my reviews
This review is from: Catering Management (Hardcover)
This book is required for Culinary Arts classes. This is much more affordable on Amazon.com compared to any college bookstore.
4.0 out of 5 stars
Decent book.,
By Nathan L (Houston, TX) - See all my reviews
This review is from: Catering Management (Hardcover)
This book gives a brief overview on many different aspects of the catering business. This book was the required text for a class I am in. It does the job.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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menu pricing, report criteria, wedding video, banquet event orders, package pricing, catering menu pricing, catering menu program, offering catering services, accent copy, catering functions, beverage pricing, market survey information, catering menus, independent caterers, catering sales, catering operation, catered functions, banquet captain, beverage revenue, foodservice operation, foodservice operators, kitchen production, production sheet, marketing cycle, banquet service Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, White House, Las Vegas, Courtesy of Catermate Software, The President's Cookbook, American Presidential Banqueting, Courtesy of The Peabody Hotel, Mineral Water, Soft Drinks, United States, Unit of Analysis, Courtesy of Mirage Resorts, Cabernet Sauvignon, Napa Valley, Thomas Jefferson, Production Controls, Colorado Springs, Columbia Crest, Definite Contract, Jacqueline Kennedy, Smoked Turkey, Morro Bay, Courtesy of The Hyatt Regency, Catering Beverage Pricing, Courtesy of Ashley Hotels New!
Books on Related Topics Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
menu pricing, report criteria, wedding video, banquet event orders, package pricing, catering menu pricing, catering menu program, offering catering services, accent copy, catering functions, beverage pricing, market survey information, catering menus, independent caterers, catering sales, catering operation, catered functions, banquet captain, beverage revenue, foodservice operation, foodservice operators, kitchen production, production sheet, marketing cycle, banquet service Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, White House, Las Vegas, Courtesy of Catermate Software, The President's Cookbook, American Presidential Banqueting, Courtesy of The Peabody Hotel, Mineral Water, Soft Drinks, United States, Unit of Analysis, Courtesy of Mirage Resorts, Cabernet Sauvignon, Napa Valley, Thomas Jefferson, Production Controls, Colorado Springs, Columbia Crest, Definite Contract, Jacqueline Kennedy, Smoked Turkey, Morro Bay, Courtesy of The Hyatt Regency, Catering Beverage Pricing, Courtesy of Ashley Hotels New!
Books on Related Topics Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
2
books
cite this book:
- Catering Management, 2nd Edition by Nancy Loman Scanlon in Front Matter, and Back Matter
- Festival and Events Management: An International Arts and Culture Perspective by Ian Yeoman on page 183
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