Catering Management / Edition 3

Hardcover (Print)
Rent
Rent from BN.com
$27.64
(Save 66%)
Est. Return Date: 11/18/2014
Buy Used
Buy Used from BN.com
$55.96
(Save 31%)
Item is in good condition but packaging may have signs of shelf wear/aging or torn packaging.
Condition: Used – Good details
Used and New from Other Sellers
Used and New from Other Sellers
from $2.49
Usually ships in 1-2 business days
(Save 96%)
Other sellers (Hardcover)
  • All (10) from $2.49   
  • New (1) from $130.82   
  • Used (9) from $2.49   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$130.82
Seller since 2011

Feedback rating:

(884)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
Brand new and unread! Join our growing list of satisfied customers!

Ships from: Phoenix, MD

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Close
Sort by

Overview

Since the first edition of this book was published in 1992, the catering industry has seen tremendous growth, with sales topping the three billion dollar mark and expected to grow to be fifteen percent of total food sales by next year. This new edition addresses the dramatic changes in the marketplace, and provides excellent practical guidance for the new or seasoned catering professional.
Read More Show Less

Editorial Reviews

Booknews
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 (booknews.com)
Read More Show Less

Product Details

  • ISBN-13: 9780471429814
  • Publisher: Wiley
  • Publication date: 11/3/2006
  • Edition description: Revised Edition
  • Edition number: 3
  • Pages: 304
  • Product dimensions: 8.70 (w) x 11.30 (h) x 0.85 (d)

Meet the Author

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.

Read More Show Less

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.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)