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Catering: A Guide to Managing a Successful Business Operation by Bruce Mattel |
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Editorial Reviews
Product Description
The essential, comprehensive guide to successful catering business management
Catering is more than simply creating and executing a great menu. It's knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.
Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions' sales and profits.
Catering Management also provides basic information on how to:
* Establish a new catering operation or incorporate catering into an existing foodservice business
* Hire and train both service and food production staff
* Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
From the Back Cover
The essential, comprehensive guide to successful catering business management
See all Editorial Reviews
The essential, comprehensive guide to successful catering business management
Catering is more than simply creating and executing a great menu. It's knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.
Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions' sales and profits.
Catering Management also provides basic information on how to:
* Establish a new catering operation or incorporate catering into an existing foodservice business
* Hire and train both service and food production staff
* Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
From the Back Cover
The essential, comprehensive guide to successful catering business management
Catering is more than simply creating and executing a great menu. It’s knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.
Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions’ sales and profits.
Catering Management also provides basic information on how to:
- Establish a new catering operation or incorporate catering into an existing foodservice business
- Hire and train both service and food production staff
- Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
See all Editorial Reviews
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Inside This Book
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First Sentence:
The catering profession as we know it in the twenty-first century has a long and intriguing history, the beginnings of which are recorded in the ancient civilizations. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
catering service manager, catering functions, wedding reception plan, catering menus, food cost percentage, actual food cost, market survey information, independent caterers, actual cost method, total food cost, menu pricing, catering management, catering operation, foodservice operation, catering sales, foodservice operators, beverage prices, beverage management, banquet service, marketing cycle, package pricing, production sheet, foodservice industry, catering services, menu program Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, White House, United States, Las Vegas, Balsamic Vinaigrette, Soft Drinks, Courtesy of Horizon Business Systems, Mineral Water, Morrow Bay, Napa Valley, Spinach Salad, San Diego, Colorado Springs, Joseph Paulson, Cinnamon Rolls, Courtesy of Cater Mate, Courtesy of Mirage Resorts, Courtesy of The Hyatt Regency, Holiday Inn Select, Pinot Noir, Robert Mondavi Winery, Seasonal Vegetables, Second Course, Smoked Turkey, The Colonial Inn New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The catering profession as we know it in the twenty-first century has a long and intriguing history, the beginnings of which are recorded in the ancient civilizations. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
catering service manager, catering functions, wedding reception plan, catering menus, food cost percentage, actual food cost, market survey information, independent caterers, actual cost method, total food cost, menu pricing, catering management, catering operation, foodservice operation, catering sales, foodservice operators, beverage prices, beverage management, banquet service, marketing cycle, package pricing, production sheet, foodservice industry, catering services, menu program Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, White House, United States, Las Vegas, Balsamic Vinaigrette, Soft Drinks, Courtesy of Horizon Business Systems, Mineral Water, Morrow Bay, Napa Valley, Spinach Salad, San Diego, Colorado Springs, Joseph Paulson, Cinnamon Rolls, Courtesy of Cater Mate, Courtesy of Mirage Resorts, Courtesy of The Hyatt Regency, Holiday Inn Select, Pinot Noir, Robert Mondavi Winery, Seasonal Vegetables, Second Course, Smoked Turkey, The Colonial Inn New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 46
books:
See all 46 books this book cites
- Kennedy White House: 2 by Anne H. Lincoln on page 21, page 23, and Back Matter
- Food in History by Reay Tannahill on page 4, page 5, and Back Matter
- The Chocolate Cake: Songs and Poems for Children by Carolyn Graham on page 13, and page 125
- The Physiology of Taste: Or Meditations on Transcendental Gastronomy by M. F. K. Fisher on page 24, and Back Matter
- Management by Menu by Lendal H. Kotschevar on page 101, and Back Matter
See all 46 books this book cites
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