Catering management / Nancy Lohan Scanlon

By:

Scanlon, Nancy Loman [author]

Material type: Text

TextPublication details: New Jersey : John Wiley & Son, Inc., c2013Edition: Fourth EditionDescription: x, 262 pages : illustrations ; 29 cmISBN:

9781118091494

Subject(s):

CATERERS AND CATERING -- MANAGEMENT

LOC classification:

TX 921 .S33 2013

Contents:

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

Summary: 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.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 921 .S33 2013 c.2 (Browse shelf(Opens below))	c.2	Available		NULIB000013090

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Previous	GC TX 921 .P64 2017 Catering from A to Z /	GC TX 921 .S33 2007 Catering management /	GC TX 921 .S33 2013 c.1 Catering management /	GC TX 921 .S33 2013 c.2 Catering management /	GC TX 921 .S55 2014 Professional catering : the modern caterer's complete guide to success /	GC TX 921 .S56 2009 A meeting planner's guide to catered events /	GC TX 921 .S56 2011 On-Premise catering : Hotels, convention centers, arenas, clubs, and more /	Next

Includes bibliographical references and index.

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.

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