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Catering Management / Edition 4

Catering Management / Edition 4

by Nancy Loman Scanlon
Catering Management / Edition 4
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ISBN-10:
1118091493
ISBN-13:
9781118091494
Pub. Date:
12/17/2012
Publisher:
Wiley
ISBN-10:
1118091493
ISBN-13:
9781118091494
Pub. Date:
12/17/2012
Publisher:
Wiley
Catering Management / Edition 4

Catering Management / Edition 4

by Nancy Loman Scanlon

Overview

An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more). The new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the art marketing strategies, including social networking, web promotion, and on-demand proposal development, are also covered.

Product Details

ISBN-13: 9781118091494
Publisher: Wiley
Publication date: 12/17/2012
Pages: 272
Product dimensions: 8.70(w) x 11.00(h) x 0.80(d)

About the Author

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.

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Table of Contents

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

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