Catering Management

Catering Management PDF Author: Nancy Loman Scanlon
Publisher: LibreDigital
ISBN: 9780470073612
Category : Business & Economics
Languages : en
Pages : 304

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Book Description
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. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.

Catering Management

Catering Management PDF Author: Nancy Loman Scanlon
Publisher: LibreDigital
ISBN: 9780470073612
Category : Business & Economics
Languages : en
Pages : 304

Get Book Here

Book Description
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. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.

Food Service And Catering Management

Food Service And Catering Management PDF Author: Arora
Publisher: APH Publishing
ISBN: 9788131300671
Category : Caterers and catering
Languages : en
Pages : 372

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Book Description


Inflight Catering Management

Inflight Catering Management PDF Author: Audrey Carol McCool
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 456

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Book Description
The first and only comprehensive guide to the field of INFLIGHT CATERING MANAGEMENT Inflight catering has, over the past thirty years, evolved into a distinct branch of the noncommercial foodservice industry complete with its own unique set of equipment, preparation, storage, disposal, and distribution requirements. Yet, until now, there were no books devoted exclusively to the needs of foodservice management professionals and students interested in pursuing a career in this fascinating and highly lucrative field. This book fills that gap. Written with the full support and cooperation of the Inflight Food Service Association's Education Committee, Inflight Catering Management is both a valuable professional resource and an excellent text for noncommercial foodservice management courses. It provides comprehensive coverage of all essential aspects of contemporary inflight foodservice operations, including: Bidding, contract management, and the airline/caterer interface Caterers' equipment and facilities Onboard equipment and facilities Quality assurance Food safety and sanitation Waste management Current and future career opportunities

The Next Frontier of Restaurant Management

The Next Frontier of Restaurant Management PDF Author: Alex M. Susskind
Publisher: Cornell University Press
ISBN: 1501736523
Category : Business & Economics
Languages : en
Pages : 254

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Book Description
"The Next Frontier of Restaurant Management is of the highest quality and appropriate for Service Management courses at the graduate level." ― (Richard Ghiselli, Purdue University) The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

Catering to Every Whim

Catering to Every Whim PDF Author: G. Eugene Wigger
Publisher:
ISBN: 9780131205024
Category : Caterers and catering
Languages : en
Pages : 0

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Book Description
Discusses various aspects of a career in catering, such as the challenges involved in being a professional caterer, administration, sales, operations, convention food and beverage functions, weddings, beverage sales, etc. Also includes glossaries of hotel terms, wines, and alcoholic beverages, in addition to diagrams for meetings, food functions, and buffets. Directed toward persons interested in becoming professional caterers.

Dictionary of Hotels, Tourism & Catering Management

Dictionary of Hotels, Tourism & Catering Management PDF Author:
Publisher: Poyser
ISBN: 9781901659085
Category : Caterers and catering
Languages : en
Pages : 561

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Book Description
This English-Chinese vocabulary aims to cover all aspects of everyday business usage. Hotels, tourism and the catering industry are featured.

Off-Premise Catering Management

Off-Premise Catering Management PDF Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 0470889713
Category : Business & Economics
Languages : en
Pages : 564

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Book Description
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.

Catering Management

Catering Management PDF Author: Nancy Loman Scanlon
Publisher: John Wiley & Sons
ISBN: 1118091493
Category : Business & Economics
Languages : en
Pages : 276

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Book Description
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.

Catering

Catering PDF Author: Bruce Mattel
Publisher: Wiley
ISBN: 9780764557989
Category : Cooking
Languages : en
Pages : 0

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Book Description
In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indispensable guide for anyone who wants to succeed in this highly competitive field.

Catering Management

Catering Management PDF Author: Mohini Sethi
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 0

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Book Description