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Informationen zum Autor 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. Klappentext The comprehensive, fully up-to-date guide to managing your catering businessSuccessful catering involves much more than just creating a great meal. Running your catering business properly also requires robust skills in marketing, cost control and budgeting, and day-to-day business management.Catering Management, Fourth Edition gives working professionals and aspiring caterers the detailed advice and crucial business skills needed for successful on- and off-premise catering. The book covers all the fundamentals, including styles of catering operations, menu design and pricing, food and beverage service, managing staff and equipment, and much more. Updated to reflect the very latest in a growing field, this new edition covers current trends in sustainable practices, digital menu and proposal design, new software and equipment, social networking, online promotions, and on-demand proposal development. With essential management techniques that will keep current practitioners on the cutting edge and expert advice to help kick-start aspiring caterers' careers, Catering Management is an ideal all-purpose guide to the industry. Zusammenfassung 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. Inhaltsverzeichnis 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 ...
List of contents
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
