000			01808nam a2200241Ia 4500
003			NULRC
005			20250520094836.0
008			250520s9999 xx 000 0 und d
020			_a9781118091494
040			_cNULRC
050			_aTX 921 .S33 2013
100			_aScanlon, Nancy Loman _eauthor
245		0	_aCatering management / _cNancy Lohan Scanlon
250			_aFourth Edition.
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2013
300			_ax, 262 pages : _billustrations ; _c29 cm.
365			_bPHP4270
504			_aIncludes bibliographical references and index.
505			_aChapter 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			_aAn 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			_aCATERERS AND CATERING -- MANAGEMENT
942			_2lcc _cBK
999			_c4087 _d4087