Catering Management - Couverture rigide

Scanlon, Nancy Loman

Couverture rigide

ISBN 10 : 0471333271 ISBN 13 : 9780471333272

Editeur : John Wiley & Sons Inc, 2000

Synopsis

Catering is the business of providing food (and at times, service) for events, and is currently an area of growth worldwide; driven by an increase in the number of higher-income households and the aging population. In addition, the expansion of the catering market into grocery and convenience stores has dramatically changed the availability of prepared foods for social and business functions. This expanded market of caterers needs updated information on menu design and pricing, new business development, and market analysis. Included in this new edition is information about menu design using computer software programs, the latest trends in cuisine and meal concepts, marketing techniques to assist the caterer with home replacement food business, and new service concepts for special events.

A propos du livre

Quatrième de couverture

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

Biographie de l'auteur

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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2000
• Langue: anglais
• ISBN 10: 0471333271
• ISBN 13: 9780471333272
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 256
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible