Catering Management, 3rd Edition
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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. Content: Catering Management Catering Management; Contents; Preface; Chapter 1: Historical Banqueting; Chapter 2: Styles of Catering Operations; Chapter 3: Catering Foodservice 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; Bibliography; Index. Abstract: 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
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