Catering Management / Edition 2

Catering Management / Edition 2

by Nancy Loman Scanlon
     
 

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… See more details below

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.

Product Details

ISBN-13:
9780471333272
Publisher:
Wiley
Publication date:
05/28/2000
Edition description:
Older Edition
Pages:
288
Product dimensions:
8.46(w) x 11.42(h) x 0.74(d)

Table of Contents

Historical Banqueting.
Styles of Catering Operations.
Catering Foodservice Development.
Catering Menu Program.
Catering Menu Pricing and Controls.
Catering Menu Design.
Catering Beverage Management.
Food and Beverage Operational Controls.
Catering Computer Management.
Managing Catering Employees.
Managing Quality Standards.
Managing Catering Equipment.
Catering Marketing.
Bibliography.
Index.

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