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Synopsis
The essential, comprehensive guide to successful catering business management
Catering is more than simply creating and executing a great menu. It′s knowing how to successfully market your business, keep costs in line, and make sure the entire operation runs smoothly.
Catering Management offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on– and off–premise catering. Updated to address the needs of this fast–growing industry, the Second Edition covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all–new menu examples illustrating a full range of menu possibilities and styles. The book also offers concrete tips on using the latest computer software to maximize your functions′ sales and profits.
Catering Management also provides basic information on how to:
∗ Establish a new catering operation or incorporate catering into an existing foodservice business
∗ Hire and train both service and food production staff
∗ Institute food and beverage operational controls that guarantee high standards of quality, service, and presentation
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Synopsis
Catering is the business of providing food (and at times, service) for events, and is currently an area of growth worldwide; driven by an increase in the number of higher-income households and the aging population. In addition, the expansion of the catering market into grocery and convenience stores has dramatically changed the availability of prepared foods for social and business functions. This expanded market of caterers needs updated information on menu design and pricing, new business development, and market analysis. Included in this new edition is information about menu design using computer software programs, the latest trends in cuisine and meal concepts, marketing techniques to assist the caterer with home replacement food business, and new service concepts for special events.
About the Author
NANCY LOMAN SCANLON has over 25 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 to Marriott, Sheraton, and Radisson. She is currently an assistant professor at the Center for Hospitality, Tourism, and Travel Administration at New York University. She is also the author of Marketing by Menu, Third Edition; Restaurant Management; and Quality Restaurant Service Guaranteed, all published by Wiley.
"About this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons
- Publication date2000
- ISBN 10 0471333271
- ISBN 13 9780471333272
- BindingHardcover
- Edition number2
- Number of pages288
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Catering Management
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Wiley & Sons, Incorporated, John, 2000
ISBN 10: 0471333271
ISBN 13: 9780471333272
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Catering Management
Published by
Wiley & Sons, Incorporated, John, 2000
ISBN 10: 0471333271
ISBN 13: 9780471333272
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