Catering Management / Edition 3

Catering Management / Edition 3

by Nancy Loman Scanlon
     
 

ISBN-10: 0471429813

ISBN-13: 9780471429814

Pub. Date: 11/03/2006

Publisher: Wiley

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

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Overview

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

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Product Details

ISBN-13:
9780471429814
Publisher:
Wiley
Publication date:
11/03/2006
Edition description:
Revised Edition
Pages:
304
Product dimensions:
8.70(w) x 11.30(h) x 0.85(d)

Table of Contents

PREFACE.

ACKNOWLEDGEMENTS.

Chapter 1: Historical Banqueting.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

INTRODUCTION / BANQUETING: Civilized Customs In Ancient Civilization.

THE BANQUET HALL.

RENAISSANCE EUROPEAN BANQUETING.

EIGHTEEN CENTURY BANQUETING.

NINETEENTH CENTURY MENU REVISIONS.

NATIVE AMERICAN FEASTS.

THE COLONIAL PERIOD.

NINETEENTH CENTURY BANQUETING.

AMERICAN PRESIDENTIAL BANQUETING.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 2: Styles of Catering Operations.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

FULL SERVICE RESTAURANT.

HOTEL FOOD AND BEVERAGE FACILITIES.

CATERING HALLS.

INDEPENDENT CATERERS.

PRIVATE CLUBS.

CONTRACT FEEDING.

GOURMET FOOD SHOPS AND DELICATESSENS.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 3: Catering Food Service Development.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

DEVELOPING A CATERING BUSINESS.

MARKET SURVEY INFORMATION.

CUSTOMER.

COMPETITION.

ANALYSING THE COMPETITION.

COMMUNITY.

LABOR.

LOCATION.

FEASISBILITY STATEMENT.

APPLYING MARKET SURVEY INFORMATION.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 4: Catering sales and Marketing and Computer Software Support.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

THE MARKETING CYCLE.

THE MARKETING MIX.

CUISINE, ENTERTAINMENT, AND CONCPET TRENDS.

MAXIMIZING CATERING REVENUE MANAGEMENT.

PACKAGING CATERING SERVICE.

MEASURING CUSTOMER SATISFACTION.

CATERING COMPUTER MANAGEMENT AND SOFTWARE SUPPORT.

MARKETING.

EVENT INFORMATION AND REPORTS.

REPORTING FORMS.

DESKTOP PUBLISHING.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 5: Catering Menu Program.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

THE CATERING MENU PROGRAM.

MENU FORMATS.

STYLES OF SERVICE.

PRICE RANGE.

MENU ITEM SELECTION.

CUISINE.

FOOD PRODUCTION.

SEASONAL MENUS.

AWARENESS OF CUSTOMER NEEDS.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 6: Food and Beverage Operational Controls.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

OPERATIONAL CONTROLS.

PURCHASING CONTROLS.

PRODUCTION CONTROLS.

PRESENTATION CONTROLS.

CATERING MENU MEETING.

BEVERAGE CONTROLS.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 7: Catering Menu Pricing and Controls.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

COST AND PROFIT.

BREAKEVEN ANALYSIS.

MENU PRICING.

PRICE RANGE.

CATERING PRICING METHODS.

MAINTAINING FOOD COST PERCENTAGES.

PACKAGE PRICING.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 8: Catering Menu Design.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

MENU AND SALES PRESENTATION DESIGN.

SALES PRESENTATION COVERS.

MENU DESIGN FORMAT.

LAYOUT.

TYPEFACE.

PAPER AND COLOR.

ILLUSTRATION AND GRAPHIC DESIGN.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 9: Catering Beverage Management.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

BEVERAGE MANAGEMENT.

CATERING BEVERAGE PRICING.

CATERING BEVERAGE MENU PLANNING.

ALCOHOL SERVICE AND LIABILITY.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 10: Quality Service and Standards Training.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

QUALITY.

ESTABLISHING QUALITY.

ESTABLISHING STANDARDS.

STAFFING LEVELS.

TRAINING FOR QUALITY STANDARDS.

SUMMARY.

END OF CHAPTER QUESTIONS.

Chapter 11: Managing Catering Equipment.

KEY TERMS.

WHAT YOU WILL LEARN FROM THIS CHAPTER.

MANAGING CATERING EQUIPMENT.

FRONT OF THE HOUSE EQUIPMENT.

BACK OF THE HOUSE EQUIPMENT.

RENTAL EQUIPMENT.

SUMMARY.

END OF CHAPTER QUESTIONS.

BIBLIOGRAPHY.

INDEX.

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