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Catering Management by Nancy Loman Scanlon (2012, Hardcover)
LenAy
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Condizione:
- Compralo SubitoCatering Management by Nancy Loman Scanlon (2012, Hardcover)
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Spedizione:
Gratis USPS Media MailTM.
Oggetto che si trova a: Cypress, Texas, Stati Uniti
Consegna:
Consegna prevista tra il mar 2 dic e il lun 8 dic a 94104
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Restituzioni non accettate.
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Informazioni sull'oggetto
Il venditore si assume la piena responsabilità della messa in vendita dell'oggetto.
Numero oggetto eBay:397316475406
Specifiche dell'oggetto
- Condizione
- ISBN
- 9781118091494
Informazioni su questo prodotto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1118091493
ISBN-13
9781118091494
eBay Product ID (ePID)
114244033
Product Key Features
Number of Pages
272 Pages
Publication Name
Catering Management
Language
English
Publication Year
2012
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Type
Textbook
Subject Area
Business & Economics
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
30.3 Oz
Item Length
11.2 in
Item Width
8.8 in
Additional Product Features
Edition Number
4
Intended Audience
College Audience
LCCN
2012-001293
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
642/.4
Table Of Content
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
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., 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. This 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 in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know., An 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., The comprehensive, fully up-to-date guide to managing your catering business Successful catering involves much more than just creating a great meal. Running your catering business properly also requires robust skills in marketing, cost control and budgeting, and day-to-day business management. Catering Management, Fourth Edition gives working professionals and aspiring caterers the detailed advice and crucial business skills needed for successful on- and off-premise catering. The book covers all the fundamentals, including styles of catering operations, menu design and pricing, food and beverage service, managing staff and equipment, and much more. Updated to reflect the very latest in a growing field, this new edition covers current trends in sustainable practices, digital menu and proposal design, new software and equipment, social networking, online promotions, and on-demand proposal development. With essential management techniques that will keep current practitioners on the cutting edge and expert advice to help kick-start aspiring caterers careers, Catering Management is an ideal all-purpose guide to the industry.
LC Classification Number
TX921.S34 2012
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