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Catering Menu Management
     

Catering Menu Management

by Nancy Loman Scanlon
 

Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management;

Overview

Uses the menu as the unifying theme and the primary means of successful food service management for volume feeding in diverse locations. Coverage includes the history of the banqueting menu; catering operation styles ranging from restaurant locations to carryout and delivery; how to identify target markets; menu development; pricing; beverage management; operational controls and systems including a computer food service system; staffing and much more.

Product Details

ISBN-13:
9780471546153
Publisher:
Wiley
Publication date:
05/28/1992
Pages:
256
Product dimensions:
8.79(w) x 11.29(h) x 0.92(d)

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