Catering Management - Hardcover

Scanlon, Nancy L.

Hardcover

ISBN 10: 0471429813 ISBN 13: 9780471429814

Verlag: Wiley & Sons, 2006

Inhaltsangabe

The updated, comprehensive guide to successful catering business managementIn 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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Über die Autorin bzw. den Autor

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.

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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

Details zur Ausgabe

• Verlag: Wiley & Sons
• Erscheinungsdatum: 2006
• Sprache: Englisch
• ISBN 10: 0471429813
• ISBN 13: 9780471429814
• Einband: Gebundene Ausgabe
• Auflage: 3
• Anzahl der Seiten: 304
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar