Catering Management / Edition 4

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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. This 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 in detail.

  • Completely updated with the latest industry practices and guidelines
  • Covers every aspect of catering, from business management basics to food service and menu design
  • Written by an expert with more than 35 years of experience in the business

Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.

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Editorial Reviews

The author draws on some 25 years of experience in the hospitality industry in creating this guide to catering management. The second edition includes the latest trends in cuisine and meal concepts; marketing techniques for the home replacement food business; new special events service concepts; new information on menu design and pricing; and tips on using the latest computer software to maximize sales and profits. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9781118091494
  • Publisher: Wiley
  • Publication date: 12/17/2012
  • Edition number: 4
  • Pages: 262
  • Sales rank: 766,079
  • Product dimensions: 8.70 (w) x 11.00 (h) x 0.80 (d)

Meet the Author

Nancy Loman Scanlon, PhD, has more than thirty-five yearsof experience in the hospitality industry and has worked in foodand beverage management positions with the Hilton HotelsCorporation, Interstate Hotels & Resorts, and MarriottInternational. She is currently an Associate Professor at theChaplin School of Hospitality and Tourism Management at FloridaInternational University. Her other books include Marketing byMenu, Restaurant Management, and Quality Restaurant ServiceGuaranteed.

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Table 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

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