Catering Management » (3rd Edition)

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.

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

Booknews

The author draws on some 25 years of experience in the hospitality industry in creating this guide to catering management. The second edition includes the latest trends in cuisine and meal concepts; marketing techniques for the home replacement food business; new special events service concepts; new information on menu design and pricing; and tips on using the latest computer software to maximize sales and profits. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Historical Banqueting.
Styles of Catering Operations.
Catering Foodservice Development.
Catering Menu Program.
Catering Menu Pricing and Controls.
Catering Menu Design.
Catering Beverage Management.
Food and Beverage Operational Controls.
Catering Computer Management.
Managing Catering Employees.
Managing Quality Standards.
Managing Catering Equipment.
Catering Marketing.
Bibliography.
Index.