MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01808nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520094836.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118091494 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 921 .S33 2013 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Scanlon, Nancy Loman |
| Relator term |
author |
| 245 #0 - TITLE STATEMENT |
|---|
| Title |
Catering management / |
| Statement of responsibility, etc. |
Nancy Lohan Scanlon |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fourth Edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
John Wiley & Son, Inc., |
| Date of publication, distribution, etc. |
c2013 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 262 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
29 cm. |
| 365 ## - TRADE PRICE |
|---|
| Price amount |
PHP4270 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1. Historical banqueting -- Chapter 2. Styles of catering operations -- Chapter 3. Catering business development -- Chapter 4. Catering sales and marketing and digital support -- Chapter 5. Catering-menu program -- Chapter 6. Food-and-beverage operational controls -- Chapter 7. Catering-menu pricing and controls -- Chapter 8. Catering-menu design -- Chapter 9. Catering beverage management -- Chapter 10. Quality-service and standards training -- Chapter 11. Managing catering equipment |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more). The new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the art marketing strategies, including social networking, web promotion, and on-demand proposal development, are also covered. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
CATERERS AND CATERING -- MANAGEMENT |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
