Catering Management

"Catering Management, 3rd Edition" by Nancy Loman Scanlon, published by Wiley. Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations--such as small business management and running your own catering operation. Content: Catering Management Catering Management; Contents; Preface; Chapter 1: Historical Banqueting; Chapter 2: Styles of Catering Operations; Chapter 3: Catering Foodservice Development; Chapter 4: Catering Sales and Marketing and Computer-Software 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; Bibliography; Index. Abstract: Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third Edition features special new material on non-hotel catering operations--such as small business management and running your own catering operation Book details: 301 pages, published 2006. Order now on BookShops.in with fast, reliable delivery across India.