Description

Book Synopsis
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more.

Table of Contents

Preface vii

Acknowledgments ix

Chapter One Historical Banqueting 1

Chapter Two Styles of Catering Operations 25

Chapter Three Catering Business Development 51

Chapter Four Catering Sales and Marketing and Digital Support 65

Chapter Five Catering-Menu Program 101

Chapter Six Food-and-Beverage Operational Controls 121

Chapter Seven Catering-Menu Pricing and Controls 139

Chapter Eight Catering-Menu Design 161

Chapter Nine Catering Beverage Management 191

Chapter Ten Quality-Service and Standards Training 205

Chapter Eleven Managing Catering Equipment 221

Glossary 239

Endnotes 247

Bibliography 249

Index 251

Catering Management

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    Order before 4pm today for delivery by Sat 18 Jul 2026.

    A Hardback by Nancy Loman Scanlon

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      Publisher: John Wiley & Sons Inc
      Publication Date: 26/07/2013
      ISBN13: 9781118091494, 978-1118091494
      ISBN10: 1118091493
      Also in:
      Cookery

      Description

      Book Synopsis
      An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more.

      Table of Contents

      Preface vii

      Acknowledgments ix

      Chapter One Historical Banqueting 1

      Chapter Two Styles of Catering Operations 25

      Chapter Three Catering Business Development 51

      Chapter Four Catering Sales and Marketing and Digital Support 65

      Chapter Five Catering-Menu Program 101

      Chapter Six Food-and-Beverage Operational Controls 121

      Chapter Seven Catering-Menu Pricing and Controls 139

      Chapter Eight Catering-Menu Design 161

      Chapter Nine Catering Beverage Management 191

      Chapter Ten Quality-Service and Standards Training 205

      Chapter Eleven Managing Catering Equipment 221

      Glossary 239

      Endnotes 247

      Bibliography 249

      Index 251

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